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How do you cook your rice? I need some new interesting ways to cook rice.
I always use light extra virgin olive oil, and sometimes I use chicken broth (without MSG) instead of water. When I make beans & rice, I use Goya’s black beans, rinse off that thick stuff it comes in, toss half a can in the 2 cups of boiling broth before adding the cup of rice, and cook it on low like you‘re supposed to for about 15 minutes. When it’s finished, I’ll drain & toss a small can of peppers (usually not hot when I’m feeding other people, but when it’s me I use the meanest hot sauce on the planet—Susie’s Tears!) and stir it all together.
Kyah that sounds great! I love hot food as well and so does my husband. We don’t eat a lot of rice but One thing I don’t care for is the way they cook rice in Hawaii. It’s sticky and lumpy. I like rice fluffy and separate.
But being Italian I like risotto and make that a lot.
I use 2 cups chicken broth to 1 cup rinsed brown rice and a splash of olive oil. It takes about 45 mins until all the liquid gets absorbed and none is poured away. When the cooking time is done, I leave the lid on for extra 5 mins, so all the steam gets absorbed and the rice is always fluffy. Then I might add chopped onions, black beans, peppers, or curry sauce, whatever I happen to have around. Sometimes just serve plain with a handful of fresh cilantro on top or with chopped onions fried with cumin seeds.
I haven’t made rice In awhile now. I got a rice cooker for christmas and used It once, but I guess I added too much water. I am so not a cook! I’m surprised i can boil water and remember It’s on the burner.
My rice always turns out good...the trick is that after it boils...cover the pot and turn the element down to low...and do NOT take the lid off...keep it covered for about 20 mins...rice should come out perfectly fluffy and separate...my daughter also makes good rice...she rinses her rice out before cooking it...we make it two totally different ways but both come out great.
frannie, you‘re so funny! I use white rice or brown rice, depends on my mood. (Imagine that!)
I melt 2 T of butter, or use 2 T of olive oil in a heavy skillet and add about 2 C rice. I keep it on high and stir it every 30 seconds or so,but keep the heat high until the rice is well browned and nutty looking. Then I add about 4 C water,1 T of chicken broth boullion,reduce heat and let simmer until done. Put a lid on after the water is all absorbed and let sit for 5-10 mins. Brown rice will take about 45 mins. White rice will take only about 12-15 mins. I like to toss my rice with peas or broccoli florets.
I use my rice cooker to cook rice with a variety of broths sometimes. I love to cook left over steamed rice but stir frying the rice in garlic butter with peas and carrots too
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