Ask MetaFilter questions tagged with rice

Spam fried rice, egg fried rice, sausage fried rice...

arianell — Fri, 13 Nov 2009 19:43:06 -0800

What are some recipes I can make with leftover jasmine rice? So, for reasons too complex to elaborate on, I have a TON of leftover white rice in my refrigerator (~12 cups). I know I can make many, many kinds of fried rice with it, but what other dishes make good use of cold cooked rice? I'd appreciate specific recipes, as well as ideas for general techniques.

Can I use a rice cooker as a slow cooker?

Jubey — Wed, 28 Oct 2009 21:27:32 -0800

Slow cooker/rice cooker question. I have a standard Cuisinart rice cooker and I've heard it said that you can cook other things in it as well, so my question is, can I use it as a slow cooker, in other words, will any slow cooker recipes turn out just as well in a rice cooker? If so, please share them with me! Just to add, I also realise that a while back someone posted a link from a celebrity - not sure which one - about cooking with a rice cooker but I was wondering what other people's experiences were with it.

How do restaurants cook rice?

judytaos — Wed, 07 Oct 2009 10:07:57 -0800

How do restaurants cook rice?

Your name on this grain?

sub-culture — Thu, 24 Sep 2009 08:48:57 -0800

Looking for someone who can write on grains of rice in Manhattan. When I lived in San Francisco I'd occasionally see these guys set up as sidewalk vendors. Looking for someone in New York who'll provide the same service.

Bean and rice diet healthy?

branvan — Tue, 21 Jul 2009 21:05:22 -0800

I was thinking of going on a strictly bean and rice diet. Is this healthy for me?

Significance of rice and limes on one's lawn

easy_being_green — Mon, 09 Mar 2009 14:46:45 -0800

I went for a walk this morning and saw two small piles of white rice with red sauce or dye on top encircled by lime slices on both corners of my neighbor's lawn. What was this for?

How to play this on the violin?

sconbie — Thu, 05 Mar 2009 21:17:04 -0800

How to transpose cello music for violin? I have been asked to accompany the groom when he sings this song to his new wife. Bonus points for free download of the sheet music with violin arrangements.

Atkins is soooo 2005.

siclik — Mon, 02 Mar 2009 12:57:02 -0800

I'm going to Bob's Red Mill this weekend and need help deciding which 25 lb. bag(s) of rice to buy. Your opinion? I have a Zojirushi Micom Rice Cooker, so I'm looking for a rice that will consistently turn out well in this appliance. Most importantly though, I'm looking for rice that is versatile (good with lentils and veggies) and is very healthy. I could easily Google "healthiest rice", but I wouldn't necessarily want to buy a 25 lb. bag of it if it's not actually something that goes with a lot of meals and I would enjoy.

I'm considering purchasing 1 or 2 bags, so please don't hesitate to suggest a couple options.

My options are listed here (more than one page of results).

Tuna recipe from Italy?

Ollie — Mon, 16 Feb 2009 11:41:54 -0800

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.

Rice To Meet You

spamguy — Mon, 02 Feb 2009 06:46:38 -0800

How do I make white rice for one person (me)? There are seemingly no recipes on the Internet for microwaving white rice in individual portions. Any experimentation on my end has resulted in failure. I either end up with rice soup or a solid disc of dry rice.

Bonus points for using olive oil instead of butter.

If you have any single-portion brown rice recipes, feel free to supply those too. Once I work through my white rice cache I'm going to switch to brown.

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

availablelight — Thu, 29 Jan 2009 11:44:11 -0800

Rice and beans for the inexperienced and time-pressed cook? I have a 5 pound bag of (non-instant) rice. I have an assortment of bags of dried beans (a pound of kidney beans, a pound of black beans, a pound of navy beans, etc.). Am I imagining this, or is there a way to prepare a one-shot, one-pot/dish batch of rice and beans in the oven? (I do know that the beans will have to be pre-soaked, but that's about all I know-- my experience with dried beans is limited to including them in a long-simmering soup or stew--I've had bad experiences with bags o'beans in other situations)

I have other potential add-ins like spices, tomato sauce, veggies, etc.

DIY Rice Milk?

kamelhoecker — Tue, 27 Jan 2009 19:12:13 -0800

The grocery store no longer supplies my regular brand of rice milk. Tips or suggestions for making my own? I've heard it was easy as just putting cooked rice in a blender or food processor. Well, I tried that with some (cooked) long grain brown rice, and it was milky, but tasted much like... well, watery rice.

Looking at the ingredients on my old brand, there is brown basmati, sunflower oil, sodium bicarbonate and enzymes (amylase, protease).

I'm going to try again with basmati for more flavor. I think the enzymes convert starch to sugar, so I imagine that also helps the flavor. (I'd like to avoid just adding sugar.) Not sure what the oil and baking soda does... maybe the oil thickens and prevents particles of rice from settling?

Anyways, clearly I've much to learn, so if anyone has any tips or techniques to get me started, it'd be much appreciated.

How to cook rice in a clay pot rice cooker?

burntflowers — Sat, 03 Jan 2009 17:28:26 -0800

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. Having never had a clay pot rice cooker before, I don't know:

a) what the ratio of rice:water should be, and
b) if there are any special things I need to do to take care of the clay pot.

I attempted to contact the company to ask for a replacement manual/recipe book, but they haven't responded to my requests.

Rice, Rice baby

wordsmith — Tue, 11 Nov 2008 09:25:55 -0800

What's the secret to making delicious, restaurant-quality Mexican rice at home? Mexican restaurants have delicious, light, fluffy rice. How can I reproduce this at home? Often times my rice will come out bland or sticky or just not that great. But I can make Asian rices with no problem!

The kind I like is typically pink/orange in hue, short grain, and contains little more than just rice. I'm not looking for something with a bunch of vegetables in it. I want plain, simple rice and pairs well with beans. It should look similar to this, and vegetarian friendly. I have a rice cooker.

What's the best type of rice to use, and what spices should I include (and when)? I'd like to avoid buying pre-packaged rice packets with the spices included.

Can't we all just get along?

Exchequer — Thu, 30 Oct 2008 12:15:27 -0800

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.

Filler up!

np312 — Mon, 20 Oct 2008 23:34:34 -0800

What kind of filler should I use in the home-made microwaveable heat packs I'm making for holiday presents this year? I've been browsing sites like Craftster for hours, but can't get a straight answer on what to put inside my heat/cold packs (which will be microwaved 2-3 mins, within a cotton or flannel covering.)

I want the filler to retain heat for a long time, which flax seed and cherry pits are good for, but those fillers are expensive. Plus, cherry pits are poisonous to animals who might bite into them, and flax seed apparently can explode in the microwave. Not good.

Rice is what a lot of people seem to use, but many people complain that it doesn't stay hot as long as flaxseed/cherry pits, and that the rice starts to smell funky after a while. Same complaint with corn.

Dried lentils, millet or bird seed all sound like good ideas to me (cheap, easy to find, good texture) but does anyone know if these ingredients will hold heat for a long time? Or if they'll smell funky?

Buckwheat hulls are also intriguing, but I'm worried that their sharp texture wouldn't feel good through flannel.

Any advice, personal experiences, on which filler beats all?

Looking for cold grain salad tips.

kmennie — Wed, 17 Sep 2008 07:04:44 -0800

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. They also don't seem to last as long in the fridge as deli-made ones, and are generally just a bit more tired and blah than the stuff I get out of good delis and catering shops and so on.

I dump in too much vinegar and get predictable results (pool of liquid, overwhelming vinegariness), but skimping on the vinegar always leaves me thinking "This needs more vinegar." Apparently not, but what does it need? Salt? More oil?

Thoroughly reliable recipes and general hints appreciated.

Steamed Rice with what?

bigmusic — Mon, 01 Sep 2008 23:12:56 -0800

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?

Where can I buy edible rosebuds?

robtf3 — Fri, 15 Aug 2008 22:59:19 -0800

Where can I buy edible rosebuds? My girlfriend wants to make Persian jeweled rice and one of the ingredients in the recipe she found is rosebuds. We live in Birmingham, AL and have been to a local Asian market, Mediterranean market and Whole Foods to no avail. We are also thinking of hitting up the World Market and a local spice store tomorrow. In case we strike out, would anyone know where we can buy edible (I'm assuming dried) rosebuds online or of a local florist who would have organic, pesticide free rosebuds for sale? Would there be much difference if we substitute rose hips instead?

Indian restaurant-style basmati rice?

jjsonp — Sat, 09 Aug 2008 17:33:56 -0800

How to make Indian restaurant-style (white) basmati rice? I have googled this and found several recipes for 'Indian-style' basmati. However none seems to yield 'restaurant style'.

Every Indian restaurant I've been to in the US has similar rice: mostly white, with a lot of grains dyed half-red. How is this achieved?

I've tried adding saffron, which is a very red spice...but it turns all the grains yellow. I've followed several recipes exactly, and all turn out tasty...but none looks/tastes like what I get in an India restaurant.

Thanks!

Looking for home storage solutions for bulk items such as flour, sugar, rice.

jeremias — Sat, 09 Aug 2008 05:10:34 -0800

Looking for home storage solutions for bulk items such as flour, sugar, rice. My SO went full steam ahead at Costco, and now we have enormous bags of rice, flour, sugar, etc. The problem is we don't have much storage space in the kitchen and at some point we actually have to open the bags: at which point we will need to store them.

So I'm looking for containers that will hold 15-25 lbs and can be stored efficiently, also varmint/insect proof obviously. Also, *where* do I store them? We have some space in the basement, the temp is steady down there but it's also on the humid side.

Rice recipes

flibbertigibbet — Thu, 31 Jul 2008 11:20:56 -0800

I love my sister and my sister loves RICE. Do you have any good recipes for her? Asian--Chinese/Korean/Indian/Pakistani/Thai/etc.--recipes preferred. The rice can be prepared any which way--flavoured, fried, with sauce over plain rice, whatever. (Previously).

Seasoning in asia specialties, anybody know where to get it??

radsqd — Fri, 27 Jun 2008 15:48:18 -0800

Seasoning in asia specialties, anybody know where to get it?? I just tried asia specialties ginger and lemon grass and the seasoning with the rice is the best I have ever tried. Is there anywhere where I can just get the seasoning and not have to buy the rice??.

What size is my rice cooker?

The corpse in the library — Wed, 30 Jan 2008 19:21:26 -0800

What size is my rice cooker? I've had a cheap rice cooker -- a Hitachi RD-3031 -- for years, and it's worked perfectly. My family is now twice the size that it was when we bought the cooker, and we need a bigger one. A four-person one. One that won't overflow onto the counter when the water really gets boiling.

The bowl on my Hitachi holds six cups of water. I thought that meant it was a six-cup size, but some websites are making me think that "cup" means something different in the world of rice cookers than it does normally here in the US.

How can I tell what size my rice cooker officially is, so I can shop for the next size up?

Out of the Frying Pan into the Ire

YamwotIam — Mon, 17 Dec 2007 02:51:50 -0800

What's the sticky glutinous gunk I get on the bottom of the pan when I try to fry rice? Here's how I make it:

Day 1: Make rice (Basmati, if it matters).
Day 2: Attempt to fry rice on medium-high heat with scads of sunflower oil. Gunk results.

Is there a name for it? How do I avoid making it? Alternatively, are there some recipes that thrive on the stuff? I've heard that some cultures use it to good effect, particularly when the gunk fries up into a delicious crispy chip-like substance which I can't, however, scrape off the bottom of my pan without ruining the pan.

Help me graduate from Cooking for Idiot Dads 101!