I have seen people put several things on plain what rice to add some flavor, what do you use? [more inside]
posted by Leenie
on Feb 1, 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 -
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 -
I recall eating a meal in Italy that I THINK was just rice, canned tuna, and white beans drizzled in olive oil. Is this a real "dish"? I've put those four ingredients together and it doesn't taste the same. And it's a really monochromatic meal. Anyone have any thoughts on the "real" dish, or if not, how to spice up the one I remember? It was in Parma.
posted by Ollie
on Feb 16, 2009 -
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 -