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How do you like to flavor your rice, so far I have done... - 8/19/2010 9:01:23 PM   
Toppingfrmbottom


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Status: offline 		and mmmmmmmmm mmmmmmmm mmmmmmm is it tasty.

Next I am thinking butter and brown sugar.

And yeah I know rice aint the healthiest, an I know butter and garlic an stuff isn't either, but this thread is to be more for fun, rather than worrying about health and health admonishments.


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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 9:04:12 PM   
BentUnit


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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 9:09:42 PM   
Toppingfrmbottom


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Status: offline 		ooooooooh, that sounds good, do you do it after it's done cooking or while?
quote:

ORIGINAL: BentUnit

Chicken stock with saffron and toasted black mustard seeds.



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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 9:12:58 PM   
dreamofthemoon


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Status: offline 		Hi, Topping,

Usually just plain rice is what i have, though sometimes butter or garlic can be good, too.

When i was younger, i think we used to put sugar on rice, too. Like Equal, but we've switched to Splenda now for that kind of sugar.

And there's a Chinese restuarant nearby that we always order their shrimp fried rice from. Veggies, and shrimp and ohmygosh, yum!

Probably not what you meant, though.

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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 9:13:29 PM   
praetorian1974


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Status: offline 		Try white wine, butter lemon and tarragon. It is outstanding. Great with fish

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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 9:16:00 PM   
BentUnit


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quote:

ORIGINAL: Toppingfrmbottom

ooooooooh, that sounds good, do you do it after it's done cooking or while?
quote:

ORIGINAL: BentUnit

Chicken stock with saffron and toasted black mustard seeds.




Cook the rice in the chicken stock and drain and then stir through the saffron and the mustard seeds.

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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 9:17:25 PM   
bellesoumise


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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 9:20:42 PM   
Aynne88


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Status: offline 		Well, I only use brown rice for health reasons most of the time, but I like to season it with chicken stock, which I cook it in rather than water, and I love to add tons of chopped scallions, some sauteed shallots, garlic (which is very healthy) and also I like to make rice the main meal at times by adding things like sauteed shrimp with veggies to it, or sometimes I add lots of fresh tomato, chopped grilled chicken breast and basil, fresh only.



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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 9:21:21 PM   
Hippiekinkster


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Status: offline 		A little butter, some grated carrots for color and a touch of sweet, and dried coconut.

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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 9:21:41 PM   
Toppingfrmbottom


Posts: 6528
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Status: offline 		Well, if you wanted to call cookingvegitables and rice together flavoring them, I am all for allowing that distinction.

quote:

ORIGINAL: dreamofthemoon

Hi, Topping,

Usually just plain rice is what i have, though sometimes butter or garlic can be good, too.

When i was younger, i think we used to put sugar on rice, too. Like Equal, but we've switched to Splenda now for that kind of sugar.

And there's a Chinese restuarant nearby that we always order their shrimp fried rice from. Veggies, and shrimp and ohmygosh, yum!

Probably not what you meant, though.


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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 9:24:15 PM   
Toppingfrmbottom


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Status: offline 		Aynne, can you do that in a rice maker?

quote:

ORIGINAL: Aynne88

Well, I only use brown rice for health reasons most of the time, but I like to season it with chicken stock, which I cook it in rather than water,



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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 9:31:13 PM   
Aynne88


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Yes you sure can, I do. Just make it exactly the same, except substitute the water for a low sodiu chicken stock. You can also put in the other ingredients right into the cooker, or stir them in after it's cooked.

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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 9:37:25 PM   
maybemaybenot


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Status: offline 		for about 3-4 Cups of rice < cooked >

I dice up a medium onion, diced up 1-1 1/2  stalks celery, dice up about 6 oz of baby portabellas.
Saute in small amount of olive oil.
Mix into the rice.

If you like spicy food

Mix Curry powder and Cayenne pepper, to your heat tolerance, with shredded coconut. Toast the coconut and mix into rice.

< Message edited by maybemaybenot -- 8/19/2010 9:40:57 PM >

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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 9:43:24 PM   
Toppingfrmbottom


Posts: 6528
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Status: offline 		I'm gonna get Daddy to try that next time. Thank you Aynne.
quote:

ORIGINAL: Aynne88



Yes you sure can, I do. Just make it exactly the same, except substitute the water for a low sodiu chicken stock. You can also put in the other ingredients right into the cooker, or stir them in after it's cooked.


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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 9:50:20 PM   
maybemaybenot


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Status: offline 		ohh I forgot this one. I found it on razzledazzlerecipes.com and it's easy and yummy

1 cup rice, uncooked
1/2 cup green onions, sliced, including tops
1 tablespoon butter
1/2 pound fresh mushrooms, thinly sliced
1-1/2 cups chicken broth or stock
1/2 cup dry sherry
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Preheat oven to 375º

Butter a 7 x 11-inch baking dish and pour in uncooked rice
In a medium saucepan, sauté green onions in butter until softened. Add mushrooms and continue to sauté until mushrooms are softened. Pour in chicken broth, sherry, salt and pepper. Bring to a boil, remove from heat and pour over rice in baking dish.
Cover baking dish, and bake in a 375 oven for 25 to 30 minutes or until rice is done.

I lvoe rice.

              mbmbn

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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 9:51:20 PM   
dovie


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Status: offline 		slivered almonds, jamaican curry, coconut milk, butter, salted beef or pigtail, pigeon peas, small bit of onion, 1 clove, Pepper, some garlic (crushed, a few cloves).  Garnish with parsley and serve.

dovie 

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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 9:57:51 PM   
SpiritedRadiance


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Status: offline 		Make a can of cream of mushroom or cream of chicken or cream of anything but potato I would assume. I usually use mushroom, then cook the rice in the soup... yummy as all hell.

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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 10:02:31 PM   
LanceHughes


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Status: offline 		Y'know the best way to make sure your chicken stock is low-sodium, don't you?

Make it yourself.

I'm looking at a can right now.

1 cube = 46%, so double the 1 cup of water to make 32%
Almost every can is at 40% per serving
"Less sodium" is 1/3 off that, so 24% per serving.

OOPS!  We were asked to not go to "health" issues.  Sorry.....

Make your own broth the easy way - 4 chicken breasts in crock pot.  Coarsely chop celery, carrot, onion, bell pepper, black pepper, mustard seeds, celery seed, maybe hot peppers if you like.  (Lance's secret spice - but won't "work" with hot peppers - nutmeg!)   Water to cover. Cook until mush... LOL!  Strain and freeze in ice cube trays.  Turn 'em out into freezer bags.

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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 10:18:49 PM   
LanceHughes


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Joined: 2/12/2004
Status: offline 		Rice and red beans!

Zucchini cut in 1/2" cubes - toss into boiling water for just a minute or three.  Drain in colander and then season with www.fbtef.com vegetable seasoning.  Add to cooked rice.  Oh, wait.... nobody, and I mean nobody has zucchini this time of year.  What was I thinking?

http://www.fbtef.com/index_files/Page546.htm is more specific link..... From Beginning to End Foods is owned/operated by CollarMe.com member SpiceGuy2009.

< Message edited by LanceHughes -- 8/19/2010 10:21:32 PM >

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RE: How do you like to flavor your rice, so far I have ... - 8/19/2010 10:46:10 PM   
Hippiekinkster


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From: Liechtenstein
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quote:

ORIGINAL: LanceHughes

Y'know the best way to make sure your chicken stock is low-sodium, don't you?

Make it yourself.

I'm looking at a can right now.

1 cube = 46%, so double the 1 cup of water to make 32%
Almost every can is at 40% per serving
"Less sodium" is 1/3 off that, so 24% per serving.

OOPS!  We were asked to not go to "health" issues.  Sorry.....

Make your own broth the easy way - 4 chicken breasts in crock pot.  Coarsely chop celery, carrot, onion, bell pepper, black pepper, mustard seeds, celery seed, maybe hot peppers if you like.  (Lance's secret spice - but won't "work" with hot peppers - nutmeg!)   Water to cover. Cook until mush... LOL!  Strain and freeze in ice cube trays.  Turn 'em out into freezer bags.

I use a bit of allspice, which is commonly encountered in the cuisine of the Yucatan and is, in fact, native to that region of Mexico. Sometimes a bit of Canela (true cinnamon, not the Cassia often labeled as cinnamon by McCormick and the like).

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"We are convinced that freedom w/o Socialism is privilege and injustice, and that Socialism w/o freedom is slavery and brutality." Bakunin

“Nothing we do, however virtuous, can be accomplished alone; therefore we are saved by love.” Reinhold Ne

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