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 -
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 -
I am currently feeding my baby rice cereal (just powdered rice) which I mix with a little hot water and breast milk into a sort of thick goop however I have noticed that if I leave it for around five or so minutes it begins to turn into a much runnier almost liquid consistency. I would have thought it would have got thicker over time. Could someone please explain why this happens?
posted by soymilk
on Jun 28, 2012 -
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 -
I'm making some chicken chipotle and Mexican rice for a party this Saturday. I'd like to prepare the food about an hour before people arrive, and I'm looking for the best way to keep everything warm without drying it out. (I don't have a proper chafing dish -- just a buffet set with uncovered aluminum pans and sternos underneath.)
posted by zembla3
on May 2, 2007 -
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 -