UMass Amherst - between '90-'94 - People's Market: I used to get a plate of rice and beans for lunch almost every day for a couple of years from People's and I am CRAVING that exact dish hardcore. I remember brown rice, red wine vinegar as a condiment - but what type of beans and what was in them, if anything? IIRC, it was like $1.00. [more inside]
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]
When did the Japanese stop eating whole-grain rice and switch to white rice? I imagine that this was a gradual move, starting with the rich and slowly filtering down to the masses, and I'd like to know, generally, when it started, and when everybody was eating white rice only.
I've got a spam musubi press, but I don't want to eat more processed meat. What else can I make that would fit the mold? (pun intended)
Tell me your recipes that include rice. [more inside]
Does anyone know where to purchase this particular sake in New York City? [more inside]
[RICE KRISPY TREAT filter] can anybody recommend ways to modify the classic rice krispy square recipe? [more inside]
What are some recipes I can make with leftover jasmine rice? [more inside]
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! [more inside]
How do restaurants cook rice?
Looking for someone who can write on grains of rice in Manhattan. [more inside]
I was thinking of going on a strictly bean and rice diet. Is this healthy for me?
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?
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? [more inside]
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.
How do I make white rice for one person (me)? [more inside]
Rice and beans for the inexperienced and time-pressed cook? [more inside]
The grocery store no longer supplies my regular brand of rice milk. Tips or suggestions for making my own? [more inside]
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]
What's the secret to making delicious, restaurant-quality Mexican rice at home? [more inside]
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.
What kind of filler should I use in the home-made microwaveable heat packs I'm making for holiday presents this year? [more inside]
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]
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? [more inside]
How to make Indian restaurant-style (white) basmati rice? [more inside]
Looking for home storage solutions for bulk items such as flour, sugar, rice. [more inside]
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?? [more inside]
What size is my rice cooker? [more inside]
What's the sticky glutinous gunk I get on the bottom of the pan when I try to fry rice? [more inside]
My best friend and I are sake (rice wine) lovers. Not lovers, because he's a guy. And ugly. But he's a great guy and I'd like to buy him some top quality traditional sake and a set of cups and bottle. [more inside]
I'm looking for a recipe for Vegan Rice Krispy treats from a fall 2007 issue of the magazine Vegetarian Times. [more inside]
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]
Is fried rice recycled at sketchy restaurants? Not as in leftover from the previous day (which is certainly true) but recycled as in made from rice leftover from other patrons?
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.)
Wanted: Extremely cheap non-milk replacement for cereal eating. [more inside]
I need some tried and true suggestions for stuff to go on top of my rice. [more inside]
Recently I have discovered the joys of brown rice. Brand recommendations and a place to buy in NYC near PATH?
What's up with this rice cooking stuff? [more inside]
What is this red mould in my rice cooker? [more inside]
How do you make rice for 40 people? [more inside]
What was in my pilau rice, human skin? [more inside]
Show me to the rice table! [more inside]
Can someone explain the seemingly common phenomenon that your throat feels weird when you eat rice too quickly? [more inside]
Can anyone think of any granola bars that do not contain rice? [more inside]
Japanese readers: help me get the most from my (Japanese) rice cooker! [more inside]
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]
I ate a lot of rice pudding in WW2. Where did the rice come from? [more inside]