What do you add to rice?

A slice of kraft cheese and some plain yogurt. Stir in to melt before serving, super easy sauce.

Butter, soy sauce, garlic and onion, red pepper, lemon...sometimes I add milk and sugar. So many possibilities!

Herb ox has a sodium free chicken and beef broth. I add the beef one along with chopped broccoli or I do the chicjen broth and add chicken to it

I cook it in chicken broth and add some frozen green peas and parmesan cheese toward the end. Yum.

I often put plain steamed rice or quinoa at the bottom of a bowl and then put my steamed/sauteed vegetables and meat on top so the juices/seasonings/oils flow down and get absorbed into the rice. I like having some in the bottom of miso or thai coconut soups.

Sometimes I steam it using pot likker or chicken broth instead of water, or sprinkle some Furikake or Tamari on it.

My favorite way is to cook it in a pot for at least 2 hours (4 at a lower temperature is better) with onions, celery, chili beans, chicken, andouille sausage, bay leaves, cayenne pepper, thyme, chili powder and garlic.

or with chickpeas and curry powder and coconut milk

or I add rice wine vinegar when cooking it and make sushi out of it

If you have the counter space to spare, it's worth getting a rice cooker. Even with the cheaper ones it comes out perfect everytime.

Sriracha, worcestire,sauteed veggies, salsa

brown white rice in skillet with pat of butter till it almost pops open add l pkg onion soup mix dry from box,add 2 c water add l small can sliced mushrooms, simmer low till fluffy about 45 min

Butter and rice vinegar

Ok, here’s a simple fried rice recipe which goes great with any fried dish… any culinary oil you have (I use refined coconut oil – very flavorful) + fresh minced garlic (I put a lot of this) fry until light brown in color + left over or cooked rice (white or brown) + pinch of salt and black pepper + finely chopped green onion (garnishing) and it’s done!
When I’m too lazy to mince, I also use bottled organic garlic granules… just as good. My favorite brand is eSutras Organics. You may visit this site to find out more about them > http://organicsfs.com/brand/organic-superfoods-store/

foolproof way to cook rice every time.

1. measure rice into the pot dry
2. wash rice in lukewarm water by pouring water into pot and swishing rice around until water is cloudy then pouring out the water gently (rice will sink to the bottom, don't pour that out it doesn't need to be completely dry). Repeat twice more, by this stage the water should be allot less cloudy.
3. pour water into the pot slowly and smooth rice over the bottom of the pot place your hand flat palm down over the top of the rice and fill until the water covers your first finger joint (the thickest part of your finger)
4. pop onto the stove on a medium to high heat and cook covered until boiling, if using an electric stove turn off now and DO NOT lift the lid! If using a gas stove boil for 5 minutes - no longer and turn off the heat, again do not lift the lid!
5. Leave to sit covered for 20 -30 minutes if you have done it correctly when you do lift the lid the rice should be dry, cooked perfectly and not too sticky.

I add chicken stock to mine allot, or herbs depending on what I am serving it with although as someone mentioned above I usually serve it as a bed for whatever else we are eating and allow the juices from that to seep down and flavour the rice.

Frozen veg, soya sauce and chilli flakes....simple and delicious!

The only thing I mix with my rice is beans once or twice a week when I have it. Otherwise I don't add anything to my rice but a little lite salt.

I add soy sauce, stevia, garlic, and red pepper. Very "Asian"

I add just a few drops of sesame oil and a sprinkle of powdered ginger to the cooking water, then pour on some garlicy hot sauce when I serve it up. My son likes his cooked with Old Bay and a little butter, though.