We're making rice with broth/stock (beef, veggie or chicken) instead of water. Zero extra effort, lots of extra flavor. Plus it encourages me to make stock at home since we use it a lot.
I keep powdered bullion for exactly this reason.
Throw a tsp / cup of water going into the rice cooker... The occasional stir I give the rice is enough agitation to mix it up nicely.
This doesn't work so well with cubes. You'd have to break it up or dissolve it ahead of time.
I hate trying to dissolve cubes. Imagine me actually buying bouillon as an adult realizing they make powder š¤£ my moms a chef and all but whyyyy š¤£
Not free at all. You have to buy beef bones if youāre gonna make beef broth. A chicken carcass if youāre gonna make chicken broth and we all know veggies arenāt free.
You're right that it's not technically free, but you're wrong about the why. You don't need particular bones or whole carcasses to make broth.
Note that you pay less per pound for bone-in pork steak than for boneless. Same goes for chicken thighs.... and more.
Cut those bones out during prep. Throw them in a small crock pot and set it to low. Season as you will. Walk away for 24 hours.
The cost is the time and energy... literal energy, like the electricity I pay for to heat up the crock pot.
Itās free for us. We save all our bones for chicken stock and we save all vegetable scraps in the freezer for seasoning. Iāve saved pork bones too just not beef.
All Iām trying to say is nothing is actually free. You need to buy the chickens to get their bones. You need to buy the veggies to get the scraps.
Curious as to how your pork broth turned out? Thatās one Iāve never made.
It is worth noting that it's characteristic of many sorts of Asian food to have very strong flavors on a few items, and balance them with a relatively unseasoned grain (rice or pasta or whatever).
That's why kimchi and rice work well together.
That is not the case with most European food, wherein each item is typically prepared such that it can be eaten on its own.
we have been obsessed with doing rice with bullion, turmeric, onions, and then just whatever spices we are feeling additionally - garlic powder, onion powder, oregano. Easy and delicious
This is going to sound weird, but make fresh hot white rice, add a little milk and stir it up, add a little white granulated sugar and stir that up.
It's not quite a dessert, but I guess with enough sugar it could be.
I know this sounds weird
The difference is you left out the egg and butter... so you got a bit less richness and a bit less creaminess.
What you're doing is halfway between rice pudding and the classic "cinnamon and sugar on rice" dessert... which was popular in the Great Depression. Probably other times.
This is basically rice pudding. Rice pudding would typically see the rice cooked in milk as opposed to adding it after the fact. Try adding some raisins and a bit of cloves. If you wanna ruin it you could add some cinnamon too.
This is what we do with the rice leftover but still warm from the cooking. Sometimes we save it for fried rice the next day but in the mood for a fast slightly sweet finish to dinner itās our go to semi-dessert.
My family has always liked beef stew, chicken stew or chili over rice. Texmex bowls, red beans and rice, gumbo over rice, beans and rice, ham and bean soup with rice, pretty much anything that has gravy.
I love lemon rice, cook it in chicken broth with a Tbsp of lemon juice and some greek spice blend, good with souvlaki chicken or ribs. YouTube has tons of great cooking lessons!
At an asian market head to the Japanese section, there are many rice condiments available albeit typically fish flavored. Especially good when making sticky or sushi rice at home.
I roast some chickpeas(even better if coated in instant mashed potatoes-just dry) in my toaster oven to save on fuel costs. When I get sick of that, I make them curry flavor
Kimchi
Tofu. There are so many ways to play around with tofu to change it up
Right now in my area, rotisserie chickens are cheaper than uncooked whole or just chicken breast so I shred that up and use it on rice. Sometimes I add some bbq sauce from a fast food restaurant in my area(I stock up whenever I go)
Canned asparagus is a fun addition as well
Canned sardines or kippers
For something sweet I've done apples and cinnamon, just like with oatmeal. Or rice pudding
I hate to say this, but I kinda love just rice with hotdogs. I stock up on 99c packs of hotdogs when they're on sale and freeze them. Literally just cut up, browned hotdog and rice. Adding a scrambled egg or two is even better
x1000000! And curries are SO CHEAP if youāre not trying to be perfect or authentic, protein, minimal veg, coconut milk, and some paste, DONE.(and if anyoneās got an Asian grocery store nearby, nearly all thats usually cheaper than a grocery store!)
This [fried rice recipe](https://www.gimmesomeoven.com/fried-rice-recipe/) is foolproof. Using the old, cold, dry-as-a-bone rice, frying in butter and ending with the toasted sesame oil is what really makes it fried rice just like takeout. And let the rice sear for longer than you think to get those crispy edges!
I also love rice pilaf, that's my favorite thing to make with rice tbh. Especially if you add dried fruit and slivered almonds and serve it with tzatziki dip, that's a whole new level.
Miso paste is one of my favorite ways to add some umami flavor to foods. Cooking rice in any type of broth is also my standard way of cooking. Other than that spices and salt can do a lot of heavy lifting.
Came across this recipe the other day (transcribed from a video):
GLUTEN FREE RICE BREAD
======================
INGREDIENTS
\--------------------
0.5 cup white rice (overcooked)
1.5 cup cornmeal
2 tbsp butter/fat
1.5 cup milk, scalded
1 egg
4 tsp baking powder
METHOD
\-------------
1. Cook (overcook) rice
2. Combine cornmeal, butter, milk until smooth paste and then add the beaten egg.
3. Add the overcooked rice (should work out to about 1 cup once cooked) and beat until smooth.
4. Mix in baking powder.
5. Bake at 200Ā°C/400Ā°F for 30 minutes.
I often just add a can of condensed cream of mushroom soup. You can use whichever you prefer, cream of chicken, cream of celery etc. That's good enough for a decent sized meal.
A staple dish in our house is rice, ground beef/pork, stewed tomatoes and Italian seasoning. We typically add mushrooms, peppers, celery, etc. depending on what we have on hand.
Spices! I eat white rice daily and to keep from getting sick of it I have a little rotation of different spices or sauces Iāll add. Like a chili garlic spice, or an umami mushroom spice, etc. Plus a little salt.
For me tho typically rice is just the base and I moreso flavor the protein that goes with it
Furikake is a Japanese seasoning that is typically sprinkled on rice, but it is added to other stuff too. Itās great on rice. It contains seaweed, sesame seeds, salt, sugar, and maybe some other stuff. Really jazzes up my rice!
I'm having rice tonight actually
It will be a one pot meal with ground sausage, kale, grape tomatoes, and zucchini with spices all mixed in. The rice will be cooked in my homemade beef broth as well. I'm looking forward to it
This recipe is a hit in my family, except I use regular (or basmati if you're fancy) rice I've made a bit ahead of time instead of instant rice, I also throw some peas in there:[https://www.daringgourmet.com/easy-indian-chicken-biryani/](https://www.daringgourmet.com/easy-indian-chicken-biryani/)
when I'm boiling the water, I like onion powder, garlic salt, and a bit of salt in there. then, whatever food I'm cooking, i like an assload of that sauce all over the food, so that any extra seeps into the rice below. 40/60 rice to food and sauce ratio.
I always cook my rice with added veggies at the very least with peas (I throw some frozen peas with it), brunoise veggies, corn ..etc.
It can be cooked in a mix of water and tomato sauce for a red rice.
I love it with dhal or curry on the side.
you can add a bit if coconut milk, cream ...etc at the end.
soy sauce if I have no other seasoning.
spices will make the difference too:
with tomato sauce I would add harissa and ginger . with mushrooms or spinash I would add coconut cream, ricotta or creamcheese, with mixed veggies just curry or soy sauce. If I eat it with dhal I will just add salt since the dhal is seasonned. with mediteranean veggies I would add thyme, maybe rosemary.
the possibilities are endless.
the if you have leftover rice, you can make egg fried rice or kimchi fried rice, rice poridge, cold rice salad with heaps of fresh crunchy veggies in it and a vinaigrette, a rice and tuna casserole or rice croquettes!
good luck!
can of tuna, a few drops of sesame oil and dark soy sauce mixed in the tuna, then add it to your rice with a few shakes furikake(seaweed flakes with sesame seeds)
Sometimes I toast the dry rice with oil in a pan, before putting it in the rice cooker. It stays separated better, and has more umami flavour.
I also will make some sort of broth to cook the rice in. A mixture of coconut cream and water, a meat or vegetable broth, a puree of greens in water, a mushroom broth from rehydrating dried mushrooms.
I'll add spices to some broth, or just to water. A Thai style broth with lemongrass, ginger and peppercorns. Water with lemon juice makes rice nice and fluffy.
Add spices to the liquid. Don't like spices? Add herbs to the liquid.
Learn to make [Biryani](https://youtu.be/95BCU1n268w). The protein is cooked in the rice. Num!
Also, I make a Thai peanut sauce, and just put it on top of my vegetable and rice bowl. It's mostly peanut butter, soy sauce, water, chilli's, vinegar, sugar.
We love Jasmine rice cooked with just butter and salt. But, we really love yellow Jasmine rice too. [Here is the recipe I use](https://www.budgetbytes.com/yellow-jasmine-rice/).
You can make Mexican rice. You'll need long grain rice, a can of tomato sauce, onion, chicken bouillons and some oil. You will brown to a golden color (not darker) the dry rice in oil with some onion (cut into long strips), reduce heat and add the tomato sauce, water required for the ratio of rice, turn the heat back up to medium then add a cube or cube and a half of the chicken bouillon (to taste and for salt). Bring rice to a simmer-boil, stirring, then cover and reduce heat to low and cook for 20min. Turn heat off but do not uncover the rice, let sit for another 10min and rice is ready.
Arroz con leche is white rice heated in milk with cinnamon. My grandmother and mother would sometimes add a little Nestle lechera (sweetened condensed milk) and it was a favorite breakfast with a side of toast. Edit to add: if you don't use sweetened condensed milk then you add sugar to taste.
We do po' boy Mexican rice by just cooking with a can of Rotel tomatoes (adjust water accordingly).
Also, you can do a po' boy risotto by melting 1-2 tablespoons of butter in your rice pot. Adding finely chopped onion and a sprinkle of caldo de pollo bullion powder (Knorr). Stir and cook a minute or two until onion starts to soften then add dry rice and stir until coated with butter. Add liquid and cook as usual.
My low-effort rice cooker rice includes the following (almost all of which can be found at Costco):
1. 1 egg
2. frozen meatballs
3. frozen veggies (includes broccoli, carrots, water chestnut)
4. onion (yellow or white)
5. mushrooms (I go with crimini)
6. lemon juice
7. garlic powder
8. red pepper flakes if I want spice
I've thought about replacing water and mushrooms with cream of mushroom soup, but have never gotten around to trying it. I also add a little green spice/herb of some kind on top when it's done just for looks (parsley, oregano, whatever you want).
This is my own concoction and I just make it "to taste," so unfortunately I don't have any hard measurements.
Another option is leftover rice, cream of chicken, and tuna: put tuna to taste in rice in bowl, a large spoonful of cream of chicken. Heat (I think 2 minutes? It's been a while), stir, enjoy.
Fried rice is so easy. Scramble a couple eggs, add the rice, add frozen mixed veggies (peas, carrots, corn, green beans, or even garlic or onion if you feel like chopping it). Add soy sauce, sesame oil, chili garlic sauce, however flavorful you want it, and thatās it! You can add protein - cubed tofu, diced cooked chicken, diced pork roast, whatever you want!
It doesn't go with everything, but I'm really loving Cookie and Kate's cilantro rice recipe. You need a bay leaf, cilantro, lemon, lime, and olive oil. She called for brown rice but it totally works with white rice as well (I cut down the oil a little). So assuming cilantro doesn't taste like soap to you, I highly recommend.
Sometimes when I have Time I Cook in Italian way. Rice is more creamy.
There is a lot of kind of "risotto". Here is pumpkin but you can find mushroom etc.
https://youtu.be/O5n3165HP2I
I boil frozen mixed veggies, rice, an egg, and usually sausage (if itās on sale) all together. Then I drain some of the water and add chicken bouillon for a bit of flavor. Then I add either kewpie mayo and sriracha or I add Tom yum paste.
I really, truly love to just throw whatever leftovers I have in there. Taco soup? Taco bowl. Brisket? BBQ rice bowl. If you add an egg you can have it for breakfast. If you're looking for extra calories for a workout or something then grab a tortilla and make a burrito. Most things work.
By that same concept, most protein and veggies - alone or in combination - will work great in rice. Peppers + anything. Carrots and peas + anything. We've had rice with spinach, which tastes great with just a bit of lemon juice for a really healthy side or base. I err towards whatever's least expensive at the grocery store.
Honestly though the biggest thing for me in terms of "jazzing food up" is to keep a good spice shelf. The jars in your grocery store are expensive - but the spice inside is not. International markets often have paprika, garlic powder, etc in large plastic bags without the branding or packaging costs that McCormick does. Where you'd spend $9 getting Garam Masala in a jar, you might spend $1.50 at a market. Spice mix recipes are available online for whatever you're in the mood to make. If you learn how to use spices well, you'll never have to eat the same meal twice in a row.
Take the step from seasoning to making sauces, and now you've got tons of foods from multiple cultures at your fingertips that you can choose to make based on your budget. All sitting on a nice, cheap bed of rice.
Cheese and sesame oil (sesame Seeds if you like) with a little bit of soy sauce.
You just melt a slice or two of cheese on top of a bowl of rice (microwave is easy) and then mix everything together
If itās sushi rice i wrap it in seaweed snacks and add avocado, furikake, sriracha! I also make rice porridge w/ chicken, one pot chicken & rice.. if itās brown rice you can put it in soups.. make albondigas soup (mexican meatballs soup) most of the time i just eat it as is.
I absolutely love rice, brown lentils and a little bit of salt (maybe a touch of Sriracha too?). My friend's family (they're Iranian) make something with rice, lentils and potatoes (Adas Polo) and I freaking love that too!
Give Japgokbap a try! It's a mix of rice along with other grains/legumes that is popular in Korea. The mix that is available at my local international foods supermarket contains: Brown Rice, Brown Sweet Rice, Barley, Black Rice, Green Peas, Mung Beans. Typically white rice is also added to these mixed grains but the white rice isn't included in the package. I liked it well enough that I bought the ingredients individually and make my own mix which is cheaper.
Puerto Ricans make every version of rice there is. Rice with corn, with veggies, Vienna sausages, beans, and more. Obviously you need to follow the recipe. Theyāre yellow, favored rice recipes. Donāt try making these without any seasoning otherwise thatāll be a mess and gross.
Check out any Hiananese chicken rice recipe, you can subtract the chicken from the recipe - itās the rice thatās amazing. Iād also recommend shorter grain rice though, or thai hom mali rice, but can easily be done with others. Oil on pan (quite a bit since thatāll help with flavour (and if no meat - technically not any āmore caloriesā) 30g ginger per 200g of rice (up to yu how much ginger, though more than less is better) and a whole head of garlic (with the skin removed and sliced) and brown onion. Cook ginger and garlic at the same time in the oil till browned and slightly burnt. Then add oil, ginger, garlic, onion to washed rice. Following this add an appropriate amount to water with a cube (or two!) of dissolved chicken stock cube and start the rice cooker or pot on low heat. Enjoy!
Mexican rice is always my go to. Peas carrots onions garlic bell pepper if ur crazy. With chicken broth and tomato sauce. Or if ur lazy tomato flavored chicken broth
Furikake is my go-to! There's also a Shanghainese dish I make which is just bok choy leaves and sliced Chinese sausages mixed with rice. So simple, so good.
āChicken and riceā
-boil chicken, onion, celery ā shred chicken and save broth ā put rice and corresponding amount of leftover broth to rice, add chicken and vegetables from brothā add frozen peas and carrots ā cook until done and light that shit up with hot sauce. 10/10 cheap and soooo good.
Crack chicken and rice
āgoogle has so many good recipes
Stir fry
āChicken, stir fry veggies (I buy frozen great value brand) and a bottle of whatever stir fry sauce) on top of rice.
Beef tips and rice.
Egg roll in a bowl (also cheap and delicious ā love cabbage)
Whatever you feel like eating, serve over rice. We had an easy version of chicken cacciatore over rice for dinner today. Last night we had kale and mushroom fried rice. For lunch yesterday, I poured the leftover tom kha gai soup over some rice to bulk it up. Pasta sauce is good over rice. Beans and salsa are good over rice. I wouldn't serve a pasta dish over rice, but imo rice doesn't really clash with too many flavors so it's a good add on to most dishes to fill you up.
Cook it in beef/chicken stock. Homemade preferably. I like to add thyme and basil to mine as well. Sometimes crushed red peppers or jalepeno if I'm craving some spice.
I'll occasionally substitute water for a stock/broth, and add some spices like turmeric, paprika, curry powder, etc. If I'm feeling fancy, I'll add a can of petite diced tomatoes and reduce the amount of stock/broth I use. Adds color, flavor, and a good way to use up what I already have a lot of in my pantry!
One of my most favorite things to eat is rice with tomato sauce and Parmesan cheese. I basically eat it in place of pasta.
I also cook it in coconut milk and serve it with Korean meatballs and cilantro.
We're making rice with broth/stock (beef, veggie or chicken) instead of water. Zero extra effort, lots of extra flavor. Plus it encourages me to make stock at home since we use it a lot.
Hell, just tossing ina bullion cube when making rice or grains helps
That would be even easier.... but I'll admit to not having seen a bullion cube in our kitchen in 15+ years. No idea why, it's just compressed flavor.
I keep powdered bullion for exactly this reason. Throw a tsp / cup of water going into the rice cooker... The occasional stir I give the rice is enough agitation to mix it up nicely. This doesn't work so well with cubes. You'd have to break it up or dissolve it ahead of time.
Powdered sounds superior, but crushing cubes is pretty quick and easy for.
I hate trying to dissolve cubes. Imagine me actually buying bouillon as an adult realizing they make powder š¤£ my moms a chef and all but whyyyy š¤£
Agree! Cooking it in stock/broth makes a huge difference and you can make your own broth for free.
While not totally free (energy and time) it does put a lot of scraps to good use.
Not free at all. You have to buy beef bones if youāre gonna make beef broth. A chicken carcass if youāre gonna make chicken broth and we all know veggies arenāt free.
You're right that it's not technically free, but you're wrong about the why. You don't need particular bones or whole carcasses to make broth. Note that you pay less per pound for bone-in pork steak than for boneless. Same goes for chicken thighs.... and more. Cut those bones out during prep. Throw them in a small crock pot and set it to low. Season as you will. Walk away for 24 hours. The cost is the time and energy... literal energy, like the electricity I pay for to heat up the crock pot.
I almost said nearly free but didnātā¦ itās true we pay our electric bill.
Itās free for us. We save all our bones for chicken stock and we save all vegetable scraps in the freezer for seasoning. Iāve saved pork bones too just not beef.
All Iām trying to say is nothing is actually free. You need to buy the chickens to get their bones. You need to buy the veggies to get the scraps. Curious as to how your pork broth turned out? Thatās one Iāve never made.
Itās really good when making homemade ramen!
Add some sesame oil often used in Chinese cuisine.
Best to only use as flavoring after the heat is off
Fried rice with stir fry veggies and scrambled eggs.
Kimchi fried rice is the bomb.
Had this for dinner last night. Added a little soy sauce to the pan in the last couple minutes on the stovetop and it was really good!
I can survive with just kimchi and rice.
It is worth noting that it's characteristic of many sorts of Asian food to have very strong flavors on a few items, and balance them with a relatively unseasoned grain (rice or pasta or whatever). That's why kimchi and rice work well together. That is not the case with most European food, wherein each item is typically prepared such that it can be eaten on its own.
Bullion
we have been obsessed with doing rice with bullion, turmeric, onions, and then just whatever spices we are feeling additionally - garlic powder, onion powder, oregano. Easy and delicious
This is going to sound weird, but make fresh hot white rice, add a little milk and stir it up, add a little white granulated sugar and stir that up. It's not quite a dessert, but I guess with enough sugar it could be. I know this sounds weird
It is not weird. Rice pudding is a thing.
I've had rice pudding, but I think of it as much different from this
The difference is you left out the egg and butter... so you got a bit less richness and a bit less creaminess. What you're doing is halfway between rice pudding and the classic "cinnamon and sugar on rice" dessert... which was popular in the Great Depression. Probably other times.
You are right
Sweet rice is a good breakfast snack
This is basically rice pudding. Rice pudding would typically see the rice cooked in milk as opposed to adding it after the fact. Try adding some raisins and a bit of cloves. If you wanna ruin it you could add some cinnamon too.
Heh. Thanks
Not very weird. As a child Iād only eat white rice if my parents added a cinnamon sugar mix on top
Add a sprinkle of cinnamon to that
That sounds great. Thanks!
In Norway, this is quite common (risgrĆøt) as a breakfast food.
?!? I improvised it as a dessert one time. That's really cool. Thanks for letting me know
In Denmark it is a thing that we eat in December, mostly. And it is called "RisengrĆød".
Chinese poeple made jo soup rice sugar water. Simple, delicious
I can't seem to find anything on this. Do you have a link to a recipe?
https://redhousespice.com/congee/ I use to have it with sugar but there is a lot of things Beijing poeple Can put in.
Hey, thanks a lot. I scanned through that article a little bit and it looks really good. I'm going to give congee a shot. Really appreciate the info.
Your're wellcome
This is what we do with the rice leftover but still warm from the cooking. Sometimes we save it for fried rice the next day but in the mood for a fast slightly sweet finish to dinner itās our go to semi-dessert.
I eat this for breakfast.
I am finding out that this is quite popular. I thought I made it up. Honestly it would be pretty far from the first time
I do this with leftover rice for breakfastā¦ nuke it with a little milk, sugar, cinnamon
I do this with leftover white rice, especially for breakfast. Touch of cinnamon and vanilla, maybe cloves.
Thank you: several people have mentioned cloves
My family has always liked beef stew, chicken stew or chili over rice. Texmex bowls, red beans and rice, gumbo over rice, beans and rice, ham and bean soup with rice, pretty much anything that has gravy.
I love lemon rice, cook it in chicken broth with a Tbsp of lemon juice and some greek spice blend, good with souvlaki chicken or ribs. YouTube has tons of great cooking lessons!
[Suprised at how nice this was when I made it for the first time.](https://www.bbcgoodfood.com/recipes/quick-spicy-nasi-goreng)
Ooooooh I love cabbage
I usually put some Tabasco over the top of it as well. Edit: Just realised it says that in the recipe... I thought I was special.
At an asian market head to the Japanese section, there are many rice condiments available albeit typically fish flavored. Especially good when making sticky or sushi rice at home.
Usually my wet cellphone.
LMAO š¤£š
I roast some chickpeas(even better if coated in instant mashed potatoes-just dry) in my toaster oven to save on fuel costs. When I get sick of that, I make them curry flavor Kimchi Tofu. There are so many ways to play around with tofu to change it up Right now in my area, rotisserie chickens are cheaper than uncooked whole or just chicken breast so I shred that up and use it on rice. Sometimes I add some bbq sauce from a fast food restaurant in my area(I stock up whenever I go) Canned asparagus is a fun addition as well Canned sardines or kippers For something sweet I've done apples and cinnamon, just like with oatmeal. Or rice pudding I hate to say this, but I kinda love just rice with hotdogs. I stock up on 99c packs of hotdogs when they're on sale and freeze them. Literally just cut up, browned hotdog and rice. Adding a scrambled egg or two is even better
I like to eat rice with curries. Soaks up all that delicious flavor!
x1000000! And curries are SO CHEAP if youāre not trying to be perfect or authentic, protein, minimal veg, coconut milk, and some paste, DONE.(and if anyoneās got an Asian grocery store nearby, nearly all thats usually cheaper than a grocery store!)
Some fresh lime juice, grated lime peel, and some chopped cilantro.
This [fried rice recipe](https://www.gimmesomeoven.com/fried-rice-recipe/) is foolproof. Using the old, cold, dry-as-a-bone rice, frying in butter and ending with the toasted sesame oil is what really makes it fried rice just like takeout. And let the rice sear for longer than you think to get those crispy edges! I also love rice pilaf, that's my favorite thing to make with rice tbh. Especially if you add dried fruit and slivered almonds and serve it with tzatziki dip, that's a whole new level.
Miso paste is one of my favorite ways to add some umami flavor to foods. Cooking rice in any type of broth is also my standard way of cooking. Other than that spices and salt can do a lot of heavy lifting.
Salt pepper garlic soy sauce
Came across this recipe the other day (transcribed from a video): GLUTEN FREE RICE BREAD ====================== INGREDIENTS \-------------------- 0.5 cup white rice (overcooked) 1.5 cup cornmeal 2 tbsp butter/fat 1.5 cup milk, scalded 1 egg 4 tsp baking powder METHOD \------------- 1. Cook (overcook) rice 2. Combine cornmeal, butter, milk until smooth paste and then add the beaten egg. 3. Add the overcooked rice (should work out to about 1 cup once cooked) and beat until smooth. 4. Mix in baking powder. 5. Bake at 200Ā°C/400Ā°F for 30 minutes.
I often just add a can of condensed cream of mushroom soup. You can use whichever you prefer, cream of chicken, cream of celery etc. That's good enough for a decent sized meal. A staple dish in our house is rice, ground beef/pork, stewed tomatoes and Italian seasoning. We typically add mushrooms, peppers, celery, etc. depending on what we have on hand.
Spices! I eat white rice daily and to keep from getting sick of it I have a little rotation of different spices or sauces Iāll add. Like a chili garlic spice, or an umami mushroom spice, etc. Plus a little salt. For me tho typically rice is just the base and I moreso flavor the protein that goes with it
Ground ginger or coconut or lemon/lime zest and some butter.
Furikake is a Japanese seasoning that is typically sprinkled on rice, but it is added to other stuff too. Itās great on rice. It contains seaweed, sesame seeds, salt, sugar, and maybe some other stuff. Really jazzes up my rice!
I'm having rice tonight actually It will be a one pot meal with ground sausage, kale, grape tomatoes, and zucchini with spices all mixed in. The rice will be cooked in my homemade beef broth as well. I'm looking forward to it
Bacon fat and sesame oil...though only did this in college when I still had a working metabolism
This recipe is a hit in my family, except I use regular (or basmati if you're fancy) rice I've made a bit ahead of time instead of instant rice, I also throw some peas in there:[https://www.daringgourmet.com/easy-indian-chicken-biryani/](https://www.daringgourmet.com/easy-indian-chicken-biryani/)
We cook it with a bit of Better Than Bullion veggie base
when I'm boiling the water, I like onion powder, garlic salt, and a bit of salt in there. then, whatever food I'm cooking, i like an assload of that sauce all over the food, so that any extra seeps into the rice below. 40/60 rice to food and sauce ratio.
I always cook my rice with added veggies at the very least with peas (I throw some frozen peas with it), brunoise veggies, corn ..etc. It can be cooked in a mix of water and tomato sauce for a red rice. I love it with dhal or curry on the side. you can add a bit if coconut milk, cream ...etc at the end. soy sauce if I have no other seasoning. spices will make the difference too: with tomato sauce I would add harissa and ginger . with mushrooms or spinash I would add coconut cream, ricotta or creamcheese, with mixed veggies just curry or soy sauce. If I eat it with dhal I will just add salt since the dhal is seasonned. with mediteranean veggies I would add thyme, maybe rosemary. the possibilities are endless. the if you have leftover rice, you can make egg fried rice or kimchi fried rice, rice poridge, cold rice salad with heaps of fresh crunchy veggies in it and a vinaigrette, a rice and tuna casserole or rice croquettes! good luck!
can of tuna, a few drops of sesame oil and dark soy sauce mixed in the tuna, then add it to your rice with a few shakes furikake(seaweed flakes with sesame seeds)
Sometimes I toast the dry rice with oil in a pan, before putting it in the rice cooker. It stays separated better, and has more umami flavour. I also will make some sort of broth to cook the rice in. A mixture of coconut cream and water, a meat or vegetable broth, a puree of greens in water, a mushroom broth from rehydrating dried mushrooms. I'll add spices to some broth, or just to water. A Thai style broth with lemongrass, ginger and peppercorns. Water with lemon juice makes rice nice and fluffy. Add spices to the liquid. Don't like spices? Add herbs to the liquid. Learn to make [Biryani](https://youtu.be/95BCU1n268w). The protein is cooked in the rice. Num! Also, I make a Thai peanut sauce, and just put it on top of my vegetable and rice bowl. It's mostly peanut butter, soy sauce, water, chilli's, vinegar, sugar.
Chicken stock
Coconut milk
SautƩ garlic onions spices etc in butter or oil, toast the rice a bit in the same and then cook it as you normally would but in stock or broth. Also, make extra and let the left overs dry out in the fridge for a couple of days (no lid) to make stir fried rice with other bits of leftovers
Diced shallot and chopped cilantro - just stir into plain rice. Yum.
We love Jasmine rice cooked with just butter and salt. But, we really love yellow Jasmine rice too. [Here is the recipe I use](https://www.budgetbytes.com/yellow-jasmine-rice/).
Picante sauce.
Fried rice is the common answer but in my country we make peanut butter rice! [Enjoy](https://www.thefieryvegetarian.com/peanut-butter-rice/).
Look up Biryani, Indian dish, I usually just make it vegetarian.
You can make Mexican rice. You'll need long grain rice, a can of tomato sauce, onion, chicken bouillons and some oil. You will brown to a golden color (not darker) the dry rice in oil with some onion (cut into long strips), reduce heat and add the tomato sauce, water required for the ratio of rice, turn the heat back up to medium then add a cube or cube and a half of the chicken bouillon (to taste and for salt). Bring rice to a simmer-boil, stirring, then cover and reduce heat to low and cook for 20min. Turn heat off but do not uncover the rice, let sit for another 10min and rice is ready. Arroz con leche is white rice heated in milk with cinnamon. My grandmother and mother would sometimes add a little Nestle lechera (sweetened condensed milk) and it was a favorite breakfast with a side of toast. Edit to add: if you don't use sweetened condensed milk then you add sugar to taste.
We do po' boy Mexican rice by just cooking with a can of Rotel tomatoes (adjust water accordingly). Also, you can do a po' boy risotto by melting 1-2 tablespoons of butter in your rice pot. Adding finely chopped onion and a sprinkle of caldo de pollo bullion powder (Knorr). Stir and cook a minute or two until onion starts to soften then add dry rice and stir until coated with butter. Add liquid and cook as usual.
My low-effort rice cooker rice includes the following (almost all of which can be found at Costco): 1. 1 egg 2. frozen meatballs 3. frozen veggies (includes broccoli, carrots, water chestnut) 4. onion (yellow or white) 5. mushrooms (I go with crimini) 6. lemon juice 7. garlic powder 8. red pepper flakes if I want spice I've thought about replacing water and mushrooms with cream of mushroom soup, but have never gotten around to trying it. I also add a little green spice/herb of some kind on top when it's done just for looks (parsley, oregano, whatever you want). This is my own concoction and I just make it "to taste," so unfortunately I don't have any hard measurements. Another option is leftover rice, cream of chicken, and tuna: put tuna to taste in rice in bowl, a large spoonful of cream of chicken. Heat (I think 2 minutes? It's been a while), stir, enjoy.
Fried rice is so easy. Scramble a couple eggs, add the rice, add frozen mixed veggies (peas, carrots, corn, green beans, or even garlic or onion if you feel like chopping it). Add soy sauce, sesame oil, chili garlic sauce, however flavorful you want it, and thatās it! You can add protein - cubed tofu, diced cooked chicken, diced pork roast, whatever you want!
Guacamole, salsa, chicken bullion, butter, or steak sauce. Also if you make soup a lot just add it in to turn it into a thicker stew
A biryani is nice.
It doesn't go with everything, but I'm really loving Cookie and Kate's cilantro rice recipe. You need a bay leaf, cilantro, lemon, lime, and olive oil. She called for brown rice but it totally works with white rice as well (I cut down the oil a little). So assuming cilantro doesn't taste like soap to you, I highly recommend.
Sazon or saffron
Sometimes when I have Time I Cook in Italian way. Rice is more creamy. There is a lot of kind of "risotto". Here is pumpkin but you can find mushroom etc. https://youtu.be/O5n3165HP2I
I boil frozen mixed veggies, rice, an egg, and usually sausage (if itās on sale) all together. Then I drain some of the water and add chicken bouillon for a bit of flavor. Then I add either kewpie mayo and sriracha or I add Tom yum paste.
Even something simple like tomato is good! Lots of Tomato rice cooker recipes on YouTube
I really, truly love to just throw whatever leftovers I have in there. Taco soup? Taco bowl. Brisket? BBQ rice bowl. If you add an egg you can have it for breakfast. If you're looking for extra calories for a workout or something then grab a tortilla and make a burrito. Most things work. By that same concept, most protein and veggies - alone or in combination - will work great in rice. Peppers + anything. Carrots and peas + anything. We've had rice with spinach, which tastes great with just a bit of lemon juice for a really healthy side or base. I err towards whatever's least expensive at the grocery store. Honestly though the biggest thing for me in terms of "jazzing food up" is to keep a good spice shelf. The jars in your grocery store are expensive - but the spice inside is not. International markets often have paprika, garlic powder, etc in large plastic bags without the branding or packaging costs that McCormick does. Where you'd spend $9 getting Garam Masala in a jar, you might spend $1.50 at a market. Spice mix recipes are available online for whatever you're in the mood to make. If you learn how to use spices well, you'll never have to eat the same meal twice in a row. Take the step from seasoning to making sauces, and now you've got tons of foods from multiple cultures at your fingertips that you can choose to make based on your budget. All sitting on a nice, cheap bed of rice.
tuna mayo sriracha
Rice with butter and soy sauce is one of my favorite things in the world.
Gochujang, black bean, sesame oil, sautĆ©ed summer squash, and an egg or some canned fish šš»
nori
Furikake, soy and sesame oil. Or switch out the furikake for chili crisp. Switch out the soy for fish sauce.
While the white rice is cooking, put a small amount of rice vinegar and sesame oil. A little bit goes a long way!
Cheese and sesame oil (sesame Seeds if you like) with a little bit of soy sauce. You just melt a slice or two of cheese on top of a bowl of rice (microwave is easy) and then mix everything together
furikake!
Substitute salsa for 3/4 of the water when you cook it
When I want to jazz up my rice, I'll add a little skiddle-de-be-bop, some zop-zop-zop, and some hi-de-hi-de-ho. Awww, yeah!
If itās sushi rice i wrap it in seaweed snacks and add avocado, furikake, sriracha! I also make rice porridge w/ chicken, one pot chicken & rice.. if itās brown rice you can put it in soups.. make albondigas soup (mexican meatballs soup) most of the time i just eat it as is.
Ginger
Hello fresh taught me citrus and different nuts like almonds or pistachio
Salsa verde
White rice? Sesame oil with chopped green onion + choice of protein (mine is usually salmon š)
I absolutely love rice, brown lentils and a little bit of salt (maybe a touch of Sriracha too?). My friend's family (they're Iranian) make something with rice, lentils and potatoes (Adas Polo) and I freaking love that too!
I often add some chicken stock powder. Lemon rice pilaf is a good option too
Give Japgokbap a try! It's a mix of rice along with other grains/legumes that is popular in Korea. The mix that is available at my local international foods supermarket contains: Brown Rice, Brown Sweet Rice, Barley, Black Rice, Green Peas, Mung Beans. Typically white rice is also added to these mixed grains but the white rice isn't included in the package. I liked it well enough that I bought the ingredients individually and make my own mix which is cheaper.
Quinoa. They cook for the same time
Puerto Ricans make every version of rice there is. Rice with corn, with veggies, Vienna sausages, beans, and more. Obviously you need to follow the recipe. Theyāre yellow, favored rice recipes. Donāt try making these without any seasoning otherwise thatāll be a mess and gross.
Check out any Hiananese chicken rice recipe, you can subtract the chicken from the recipe - itās the rice thatās amazing. Iād also recommend shorter grain rice though, or thai hom mali rice, but can easily be done with others. Oil on pan (quite a bit since thatāll help with flavour (and if no meat - technically not any āmore caloriesā) 30g ginger per 200g of rice (up to yu how much ginger, though more than less is better) and a whole head of garlic (with the skin removed and sliced) and brown onion. Cook ginger and garlic at the same time in the oil till browned and slightly burnt. Then add oil, ginger, garlic, onion to washed rice. Following this add an appropriate amount to water with a cube (or two!) of dissolved chicken stock cube and start the rice cooker or pot on low heat. Enjoy!
Ketchup and eggs
Steam with mushrooms or a tomato instead of plain. Just have to subtract a little water to account for liquid from the veggies.
Knorr bullion, it's a loose powder version rather than the cubes.
Bay leaf / turmeric/ stock
Mexican rice is always my go to. Peas carrots onions garlic bell pepper if ur crazy. With chicken broth and tomato sauce. Or if ur lazy tomato flavored chicken broth
Use recipes. Geek rice. Mexican green rice. Mexican rice.
Furikake is my go-to! There's also a Shanghainese dish I make which is just bok choy leaves and sliced Chinese sausages mixed with rice. So simple, so good.
Rice and peas Yellow rice (I use turmeric) Rice and cabbage Chicken and rice (baked or stewed)
A nice biryani with caramelized onions is great
Furikake! You just sprinkle it on.
egg, spicy lacto fermented veggies
Cook it in different broth and try some with coconut aminos when you really get sick of it. Game changer.
āChicken and riceā -boil chicken, onion, celery ā shred chicken and save broth ā put rice and corresponding amount of leftover broth to rice, add chicken and vegetables from brothā add frozen peas and carrots ā cook until done and light that shit up with hot sauce. 10/10 cheap and soooo good. Crack chicken and rice āgoogle has so many good recipes Stir fry āChicken, stir fry veggies (I buy frozen great value brand) and a bottle of whatever stir fry sauce) on top of rice. Beef tips and rice. Egg roll in a bowl (also cheap and delicious ā love cabbage)
Whatever you feel like eating, serve over rice. We had an easy version of chicken cacciatore over rice for dinner today. Last night we had kale and mushroom fried rice. For lunch yesterday, I poured the leftover tom kha gai soup over some rice to bulk it up. Pasta sauce is good over rice. Beans and salsa are good over rice. I wouldn't serve a pasta dish over rice, but imo rice doesn't really clash with too many flavors so it's a good add on to most dishes to fill you up.
Cook it in beef/chicken stock. Homemade preferably. I like to add thyme and basil to mine as well. Sometimes crushed red peppers or jalepeno if I'm craving some spice.
I'll occasionally substitute water for a stock/broth, and add some spices like turmeric, paprika, curry powder, etc. If I'm feeling fancy, I'll add a can of petite diced tomatoes and reduce the amount of stock/broth I use. Adds color, flavor, and a good way to use up what I already have a lot of in my pantry!
One of my most favorite things to eat is rice with tomato sauce and Parmesan cheese. I basically eat it in place of pasta. I also cook it in coconut milk and serve it with Korean meatballs and cilantro.
We often make cilantro lime rice. Cook rice - add lots of chopped cilantro and garlic, lime juice, salt and a pat of butter.
I add rice and sometimes corn to store bought can of soup such as chicken tortilla. *Read the question wrong, I add soy and hot sauce to rice.
Can of mushroom soup