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29 posts tagged with rice and cooking. (View popular tags)
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help us replace boxed rice with rice cooker recipes

Hi, me and mrs.chasles and the two littlest chasleses all eat rice, and how! we cook a LOT of white rice in the rice cooker but for flavored rice (think uncle bens type stuff) we switch to the boxes. they are great and savory but very high in sodium and quite a bit more expensive than white rice in the cooker. so how do we migrate from boxed to recipes in the rice cooker (or slow cooker)? the flavors we usually buy are like chicken and herb, wild mushroom, that sort of thing. nothing cheesey etc. In other words is it as simple as "throw some mushrooms in with the rice" or do we need to get more complex? Now with the background out of the way here is the question distilled down: how do we get that intense creamy flavor in a rice cooker? we are both good in the kitchen, so complexity or make-in-advance are all ok for us! thanks for helping!
posted by chasles on Apr 11, 2014 - 18 answers

Rice and Beans

I'd like to start preparing my meals for the workweek in a batch on Sundays, to be refrigerated and microwaved as needed. I'm looking for a specific rice and bean-based recipe (type(s) of bean, optimal ratio of rice to beans, cooking time) that's cheap and nutritionally complete. That is to say, I'd like to be able to eat this for about half of my meals in a week and remain healthy.
posted by phrontist on Dec 14, 2013 - 12 answers

Teach me how to cook congee.

I've searched previous instances of congee showing up in comments on the Green, but very few actual recipes. None of the recipes I've found online even agree on the rice-to-water ratio or cooking time. Recipes from any nation, savory or sweet and any serving tips or suggestions most welcome!
posted by digitalprimate on Nov 21, 2013 - 8 answers

Of course it was the fried rice. It was always the fried rice.

How do I make restaurant-quality fried rice at home? [more inside]
posted by karathrace on Jul 16, 2013 - 32 answers

Japanese Cooking?

I am in Japan. I can not read or speak Japanese. I am a beginner cook. I have a limited budget; I can experiment but my first attempts better be stupid proof & edible. I am also a goat in that I am willing to eat just about anything (squishy squid, large amounts of raw egg, & crayfish that stare back seem to be at or near my limit; however, I love raw fish of many types & I often eat mystery meat on the streets of Asia). Help me master a few Japanese recipes? [more inside]
posted by DisreputableDog on Feb 23, 2013 - 20 answers

Salted rice

Is it common to add salt when cooking plain boiled or steamed rice? Specifically, is this widely done in India, China or Japan?
posted by dontjumplarry on Feb 4, 2013 - 23 answers

Help us save our coconut rice

Recipe Rescue: Help us do something with this borked batch of coconut rice. [more inside]
posted by ThaBombShelterSmith on Jun 12, 2012 - 9 answers

Chewy rice?

How do I get that soft, chewy consistency to the rice I make at home? I'm thinking about the consistency of the rice in bibimbap - or to get really specific, the rice at Astor Mediterranean in Washington, DC. [more inside]
posted by lunasol on Jun 11, 2012 - 21 answers

What's going on with this rice?

Why didn't my white rice cook through? [more inside]
posted by something something on Apr 18, 2012 - 13 answers

Help me make my wife like rice!

My wife-to-be doesn't really like rice. I am a big fan of rice. What are some good recipes to help someone realize the wonders of rice? She likes fried rice and sticky rice, but that's about it. I like pretty much any rice dish that there is. How do we bridge the gap? Give me some recipes! Help me convert my future wife to a lover of rice!
posted by asnider on Mar 15, 2012 - 37 answers

One Pot, One Love?

I'm looking for cook books that present easy to follow, one pot rice cooker recipes for complete cooking novices. Shopping and freezing guides would also be nice. [more inside]
posted by codacorolla on Jun 29, 2011 - 10 answers

how to make sushi with long grain rice work out as well as possible?

I know it's a sin, but I have to use long grain rice to make sushi. No short grain of any kind in my area, I promise. So, any cooking tips for how to make it turn out as good as possible? Should I skip washing it so it is stickier? Should I tweak the cooking time? etc.
posted by dahliachewswell on Feb 25, 2011 - 16 answers

Arroz con blechhh

How can I salvage my failed rice pudding? [more inside]
posted by jaynewould on Jan 12, 2011 - 12 answers

Help me pick out a rice cooker!

Help me pick out a rice cooker! [more inside]
posted by Stunt on Nov 14, 2010 - 39 answers

Easy Mexican rice?

Is there a recipe for good, easy Mexican rice? Good here equals strong tomato flavor, peas and carrots (I'm not interested in strict authenticity). Bonus points if I can just dump the ingredients in my rice cooker and be done with it. [more inside]
posted by kingjoeshmoe on Apr 12, 2010 - 17 answers

How do restaurants cook rice?

How do restaurants cook rice?
posted by judytaos on Oct 7, 2009 - 19 answers

Help me to not overthink a plate of beans (and rice)

Rice and beans for the inexperienced and time-pressed cook? [more inside]
posted by availablelight on Jan 29, 2009 - 19 answers

How to cook rice in a clay pot rice cooker?

My husband and I received a Vita Clay rice cooker as a gift. We'd like to start using it, but it the recipe/instruction booklet is missing. [more inside]
posted by burntflowers on Jan 3, 2009 - 3 answers

Can't we all just get along?

Can I successfully cook brown and white rice together? The plan is to use a steamer with a 50/50 mix of the 2 varieties. If so, could you suggest a methodology? I prefer the brown, but I have a partial bag of white that I don't want to throw away.
posted by Exchequer on Oct 30, 2008 - 12 answers

Looking for cold grain salad tips.

How can I improve my cold grain/bean/wild rice/etc salads? They are either too vinegary or too bland, and generally not as good as it seems they should be. [more inside]
posted by kmennie on Sep 17, 2008 - 20 answers

Steamed Rice with what?

Steamed Rice with what? I'd like to use my rice cooker more often. I'm looking for recipes that take five to ten minutes that I can add / pour over / serve next to my steamed rice. Bonus: What are some things I can add to the rice cooker as the rice is being cooked to make it a one pot meal?
posted by bigmusic on Sep 1, 2008 - 34 answers

Out of the Frying Pan into the Ire

What's the sticky glutinous gunk I get on the bottom of the pan when I try to fry rice? [more inside]
posted by YamwotIam on Dec 17, 2007 - 23 answers

Got rice [cooker]?

I wish to end my barbaric method of cooking rice in a saucepan. I'm stuck between the Zojirushi NS-LAC05, NS-ZCC10, and NS-TGC10. I've checked the product comparisons. Will I miss not having "Extended Keep Warm" - and how is that different from the already-present "Automatic Keep Warm" anyway? What in the world is this "Rinse-Free" and "Sweet Rice" settings, and will I miss them? Is "Cake" decent? Why is picking a rice cooker so complicated? [more inside]
posted by Xere on Nov 3, 2007 - 26 answers

My rice lusts for your delicious recipes!

I need some tried and true suggestions for stuff to go on top of my rice. [more inside]
posted by Jonsnews on Dec 11, 2006 - 37 answers

Arroz con pollo de Rosalia (Question about rice)

What's up with this rice cooking stuff? [more inside]
posted by Ferrari328 on Nov 17, 2006 - 5 answers

I'll have the rice. But could you ask chef to add a little extra foot?

What was in my pilau rice, human skin? [more inside]
posted by popcassady on Aug 27, 2006 - 19 answers

Ricey goodness! YUM

I am looking to increase the amount of rice in my diet. I am looking for suggestions on totally awesome rice cookers, and general ricey advice! [more inside]
posted by JonnyRotten on Jan 4, 2006 - 42 answers

How can I learn to like brown rice?

I have never liked the taste of brown rice, but I would like to try to develop a taste for it, since it is so good for you. Is there something that I can add to the rice to make it taste different (and possibly better?) Other suggestions for cooking or preparing the rice, besides the standard are appreciated.
posted by lilboo on Feb 10, 2005 - 31 answers

How do you properly cook brown rice?

How in the heck do you properly cook brown rice? I'm an ace at white rice, but last night I attempted to make the brown variety, and failed miserably [more inside...]. [more inside]
posted by jpburns on Feb 21, 2004 - 21 answers

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