What do you add to rice?

2

Replies

  • Francl27
    Francl27 Posts: 26,371 Member
    lakhena wrote: »
    Not all rice are born equal. If you buy jasmine rice, you won't need to add anything to it to make it taste good. It has a pleasant aroma and slightly sweet taste. Same goes for sticky rice (but that is harder to prep). I stay away from prepackaged rice in boxes, small bags, etc., since it just doesn't tast right to me, but I'm a snob about my rice like that ;)

    A $20 mini rice cooker is pretty small and you can make soup, etc. in it. I used one in college and it was invaluable.

    Yeah I've been looking at rice cookers, just need to check them out in the store because I have no idea what size to get for 4 people.
  • lynn_glenmont
    lynn_glenmont Posts: 10,089 Member
    I don't usually add anything other than a little salt and fat (butter or olive oil) to the cooking water, although I might use stock if I have some on hand. I just let the protein and veg and any sauce on those (e.g., from a stir-fry) that I'm eating with it flavor it.

    As small children, we used to sprinkle cinnamon and sugar on our rice.

    You could do a pilaf: saute some alliums (onions, garlic, shallots, etc.), other veggies if you like (e.g., bell pepper, diced carrot or celery), add the rice and stir until it starts to brown slightly, add the water or stock (preferable already hot) with any herbs you might want to use (e.g., thyme, oregano) and chopped tomatoes if you like (canned would be good here), and cook as usual.


    You don't need a special rice cooker (unless you want to be able to completely forget about it after you start cooking it). This is how I've been cooking rice for about 40 years (since I was old enough to be allowed to use the stove), and the only times it has failed (burning a little) was when I got completely distracted and let it continue cooking for substantially too long. (This is for "real" rice, not instant, pre-cooked, or converted.)

    1) Use a non-metal pot (e.g., Corningware, ceramic, enameled, earthenware), preferably one with a glass lid so you don't have to remove it to see if the water is absorbed.
    2) Use the water-to-rice (or stock-to-rice) ratio recommended on the package (varies for different types of rice, especially white vs. brown). (You can rinse the rice if you want, until the water is clear, but I don't. My mother never did, because she didn't believe in washing vitamins and minerals down the drain, and now I'm used to it that way. But if you're used to rinsing, go ahead.)
    3) Bring water (and optional salt and fat, if using) to a boil.
    4) Add rice, stir briefly, replace lid, and as soon as boiling resumes, immediately reduce heat (generally low rather than warm on an electric stove and as low as you can without the flame going out on a gas stove, but stoves do vary, so you may have to play with this the first few times you try it; you want it to go down to a bare simmer or not even even simmering; don't be afraid that it's too low; if the water boils over, the burner is too hot).
    5) Cook until water is absorbed, about 15-20 minutes for white rice (check after 15) and 35 to 45 minutes for brown rice (check after 35). When water is absorbed, turn off heat. If you leave the pot on the burner, it will easily stay hot for 10 minutes or more if you need to finish with other dishes that you're serving. Fluff with fork before serving.

    If this doesn't work for you, you can also cook rice like pasta (i.e., in lots of water, at least four times the amount called for in the directions on the package) and drain it in a colander when you're done. You will lose lots of the starch when you drain it (so you probably don't need to rinse it, even if you normally rinse when you're only using as much water as the rice will absorb). You'll want to keep the water at a boil, just like you would for pasta. It will generally cook a little more quickly this way. It's been a while since I've done it this way, but I think it was about 12 minutes for white rice and 30 minutes for brown rice. Just spoon out a few grains to test.



  • sofaking6
    sofaking6 Posts: 4,589 Member
    I sauté onion and garlic in butter/oil combo, then toast the rice in it for a minute (a la risotto) and use broth and water.

    Add some scallions at the end, I find that having something green in the rice is..well, nice.
  • Francl27
    Francl27 Posts: 26,371 Member
    I need to look up risotto recipes.
  • ScottyNoHotty
    ScottyNoHotty Posts: 1,957 Member
    Low sodium soy, black beans, corn, shredded chicken, and some shallots
  • I add soy sauce, or cook it in vegetable stock and its always yummy that way :) Sweet Chili sauce is also a winner but a few more calories
  • VeryKatie
    VeryKatie Posts: 5,961 Member
    edited January 2015
    I've been cooking mine in chicken or beef broth with 1 tbsp. of soy sauce. I also add 1/4 tsp garlic power, 1/4 tsp black pepper and up to a tbsp. dried parsley while it is cooking. After, I add 1 tsp of butter. (For 1 cup of dry (brown) rice and 1 cup of broth).

    You could also cook white rice in coconut water - it's delicious this way!
  • lakhena
    lakhena Posts: 57 Member
    Francl27 wrote: »
    Yeah I've been looking at rice cookers, just need to check them out in the store because I have no idea what size to get for 4 people.

    Growing up, we had five in the family and ate rice every day. Our rice cooker made up to eight cups of rice, though we usually made five cups at a time. We ate a ton of rice though, so I'd recommend going with something smaller than what we had unless you, too, buy rice by the 25 or 50 lb bags ;)

  • sheepotato
    sheepotato Posts: 600 Member
    edited January 2015
    Francl27 wrote: »
    lakhena wrote: »
    Not all rice are born equal. If you buy jasmine rice, you won't need to add anything to it to make it taste good. It has a pleasant aroma and slightly sweet taste. Same goes for sticky rice (but that is harder to prep). I stay away from prepackaged rice in boxes, small bags, etc., since it just doesn't tast right to me, but I'm a snob about my rice like that ;)

    A $20 mini rice cooker is pretty small and you can make soup, etc. in it. I used one in college and it was invaluable.

    Yeah I've been looking at rice cookers, just need to check them out in the store because I have no idea what size to get for 4 people.

    I've had this one for a couple of years, it's huge for 2 people. We usually eat 1/4 cup (around 30g depending on type of rice) dry rice per serving so one cup makes enough for 4 servings. This makes up to 20 cups (if you don't use the steamer basket.)

    target.com/p/aroma-digital-rice-cooker-stainless-steel-20-cups/-/A-13374757?ref=tgt_adv_XSG10001&AFID=google_pla_df&LNM=13374757&CPNG=Appliances&kpid=13374757&LID=3pgs&ci_src=17588969&ci_sku=13374757&kpid=13374757&gclid=CKC5wOep9sICFSho7AodZxgAZg

    It's neat seeing good rice cooking instructions, I have this bookmarked for later. I honestly use the rice cooker because I cook several times a day so I don't like to spend too much time on food prep. I like that I can push a button and it's done. I usually set a delayed start time so I don't have to check on it once it's soaked, it will automatically start cooking when it's time.
  • sofaking6
    sofaking6 Posts: 4,589 Member
    Not to hijack, but...are rice cookers supposed to rattle and hiss and wheeze and whistle or did I do it wrong? I bought one years and year ago and used it once and now it's in storage because I'm scared of it.
  • sheepotato
    sheepotato Posts: 600 Member
    edited January 2015
    sofaking6 wrote: »
    Not to hijack, but...are rice cookers supposed to rattle and hiss and wheeze and whistle or did I do it wrong? I bought one years and year ago and used it once and now it's in storage because I'm scared of it.

    All the ones I've ever seen do. They work similarly to kettles. I've had some that spit out starch water from the pressure value too.
  • skyedogz
    skyedogz Posts: 21 Member
    ... and apparently brown rice has a high amount of fibre which is great at cleansing
    the colon.
  • sofaking6
    sofaking6 Posts: 4,589 Member
    sheepotato wrote: »
    sofaking6 wrote: »
    Not to hijack, but...are rice cookers supposed to rattle and hiss and wheeze and whistle or did I do it wrong? I bought one years and year ago and used it once and now it's in storage because I'm scared of it.

    All the ones I've ever seen do. They work similarly to kettles. I've had some that spit out starch water from the pressure value too.

    Yes!!! It did that, too! I kept waiting for it to explode.

  • billpeeler
    billpeeler Posts: 1 Member
    Salsa - every time.
  • SuckerPunch77
    SuckerPunch77 Posts: 23 Member
    If it's already cooked I sometimes add salsa, or make a "fried rice" with egg whites, lite soya sauce, and frozen mixed peas and corn. Or I may just dump my leftover spaghetti sauce on it.

    If cooking (depending on what I'm eating it with) coconut milk and/or a stick of lemon grass is easy. stock as mentioned above, too.
  • NoelFigart1
    NoelFigart1 Posts: 1,276 Member
    edited January 2015
    Tonight I cooked it in chicken stock, added some thyme and onion.

    Dinner is actually a lazy meal tonight. I took a baking pan, put in a cup of rice and a cup and half of chicken stock, then added onions and thyme, and a couple of chicken breasts. Cover it in foil and bake it on 375 for about 45 mins. Not a lot of prep involved and moderately healthy. That and a side of broccoli and you have a great meal.

  • tinkerbug83
    tinkerbug83 Posts: 83
    edited January 2015
    I just made this tonight, rice in the slow cooker (I found it here: [http://www.eatingonadime.com/crock-pot-rice/). I only had about 1.5cups of rice with about 3cups of water. We usually have it with some garlic powder and butter, but I might try to make it with broth next time! :)
  • bigdaddyrobb
    bigdaddyrobb Posts: 18 Member
    Usually Furikake,low sodium soy sauce,or Sriracha.
  • I add nori seasoning. (seaweed and sesame seeds)
  • AddieOverhaul
    AddieOverhaul Posts: 734 Member
    Bumping to try some of these. I usually just put butter and some herb and garlic spice mix on it if my main dish isn't "saucy".
  • brightsideofpink
    brightsideofpink Posts: 1,018 Member
    I totally get the appeal of boil-bag rice for busy nights. Plop it in and walk away. When I do this and want to keep it super simple, I have a few go-tos:
    Salsa
    Butter (or spritz with oil) and seasoning. My favorite is called, Its a Dilly. (laugh it up, I do every time I see the jar). Old Bay also a good seasoning for rice.
    Grated parm or other hard cheese.
    Popcorn seasonings can be pretty low cal. Try Ranch.
  • Slythiechick
    Slythiechick Posts: 9 Member
    light shredded cheese or peanut sauce, mainly. looking for a good healthy peanut sauce recipe to replace the store bought stuff.
  • frootums
    frootums Posts: 7 Member
    avskk wrote: »
    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.

    This sounds great. I love adding a bit of sesame oil to my rice, I'll try the ginger and garlic sauce :D
  • mangrothian
    mangrothian Posts: 1,351 Member
    chilli oil, salt and black roasted sesame seeds. When I'm cooking it, sometimes I also throw a green tea bag in the water.
  • Ruffian1000
    Ruffian1000 Posts: 2 Member
    A large amount of Mrs. Dash. No sodium - just flavor. Fantastic rice this way - no butter needed!
  • Holla4mom
    Holla4mom Posts: 587 Member
    I also put my meat, veggies and a tiny bit of the juices from the pan the meat was cooked. I guess I need to remember to log that as "chicken drippings."
  • azwen
    azwen Posts: 237 Member
    Goma shio! Mmm. (It's a blend of toasted sesame seeds and salt -- we love it!)
  • SativaMad
    SativaMad Posts: 171 Member
    A glass of water..
  • WinoGelato
    WinoGelato Posts: 13,454 Member
    I don't make plain white rice all that often unlesd it is a base for something else with lots of flavor. When I do serve it as a side it is usually cilantro lime, or sometimes coconut milk stirred in. I usually buy the flavored rice packets but these suggestions are great!
  • DottyBearP
    DottyBearP Posts: 6 Member
    Raisins, peas and toasted pine nuts
This discussion has been closed.