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stagn wrote

Am I the only one who boils water with a little salt for 10 minutes and when it is ready I add a little oil?
Microwave, automatic machines for cooking rice... I didn't know there were so many complicated ways to make rice

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NoPoint wrote

I have a little machine that does it for me. Pretty convenient. But I've done it just in a pot with water over fire.

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TwentyFiveCharsOrLess OP wrote

I mean like what do you put with it or do you eat it straight

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NoPoint wrote

Oh that makes more sense haha... I usually start a big pot with some onions and oil, then add some carrots, broccoli, and/or green beans and get all that cooked a bit. Then I add frozen peas, soy sauce, sriracha, lemon juice, turmeric, cumin, and black pepper. Next I add some (precooked) lentils, garbanzo beans, or black beans. And finally I mix in the rice. I try to cook all that at a low heat with the lid on to get the spices and juices mixing. Stirring occasionally.

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veuzi wrote (edited )

I've never owned a rice cooker.

My standard method is to use twice the amount of water to rice, soak the rice for 30-45 minutes before boiling and to always cook it with a bouillon cube.

Sometimes I make sticky rice as well. That is steamed with a simple contraption involving a mid-sized pot with water in the bottom, a sieve or strainer to act as a rice basket, and a lid.

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Fool wrote

I just realised I haven't cooked anything that involves cooking ingredients together in a while.

For simplicity/cheap meals I put forth a congee (rice porridge). 2 cups rice + 10 litres water/stock + minced garlic - cook for 2+ hours so that the rice dissolves. Then use that as a base for adding other stuff to. 2 cups of rice turns into a rather large amount of congee.

(I probably would add other stuff earlier, but the other person I would share my cooking with doesn't appreciate the same flavours - but if you even just get the salt balance right, it's delicious as garlic rice mush.)

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kinshavo wrote

I used to cook plain white rice in a pot, first frying a little bit with garlic and onion and then add hot water until boil and then slow cook with the pot lid on.

If I had a rice cooker I would use tho

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mima wrote

Wait, that sounds wrong.. You fry the uncooked rice first before boiling it with water? I'm getting Uncle Roger war flashbacks...

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moonlune wrote

u start paella & risotto that way

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mima wrote

Oooh, I looked up some recipes of paella and you're right

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kinshavo wrote

If you ask anyone from Latin America that's a common way to do it, it's a technique to give you a more loose rice different from asian rice. And we eat a lot of rice too but not as much as the average asian lol and usually it's mixed with beans - I was always been told that they complete each other and form a complete protein between their amino acids

The recipe I use is similar to the Peruvian recipe, with diced garlic.

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mima wrote

Interesting, thanks. Nice to know how Latin Americans do their rice!

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Bezotcovschina wrote

I eat my rice with soy sauce, a bit of vinegar and whatever hot sauce I have at hand. If I have homemade kimchi - I add them.

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mima wrote

I always use a rice cooker. It's just more convenient and has less chance for mistakes, and it's kinda required if you're living in an East/Southeast Asian country lol

I have been looking into cooking with a microwave though. But last I did that, it led to me breaking the microwave lol (should've used a bowl instead of a damn cup to hold the rice+water, seems like the boiling water escaping the cup fried some poor diode or something)

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mima wrote (edited )

Ah wait, you mean what I do with the rice after it's cooked? I just eat it straight most of the time with some meal on the side. If we have leftovers, we either reheat with microwave or make it into fried rice with some scrambled egg, leftover meat, and garlic

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asterism wrote

I make turmeric rice and top it with roasted chickpeas and tomatoes.

Otherwise I like plain rice. Sometimes I will do the lime cilantro thing or I will throw in some salsa

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Cosmonaut_Cockswing wrote

Sauce pan. Lightly toasted with turmeric and salt in oil. Then water and the juice of a lemon.

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