Rice ideas sought
Anthony Ferrante
it and put some butter, salt, and pepper on it when it is done.
Sometimes, I will throw in a piece of American cheese, but that is
about it.
Anyone have any suggestions or other ways to enjoy rice. Nothing
elaborate as when I make it that means I am too lazy to cook anything
that even remotely resembles a meal. I was something easy and simple.
Thank you in advance for your suggestions.
Anthony
Andy
Pinch o' saffron!
Soak it in water for a couple minutes then add to the mix.
Andy
Dimitri
"Anthony Ferrante" <ferrante2...@yahoo.com> wrote in message
news:nc3784p2fhdfckkba...@4ax.com...
1. Salsa
2. Olives
3. Onions (or onion soup mix)
4. Rice vinegar
5. Chives
6. Broccoli Flowerets
7. Cauliflower.
8. Sundried tomatoes
9. Cooked crumbled bacon
10. frozen Peas & Carrots
11; Fresh ginger & a little soy
--
Old Scoundrel
(AKA Dimitri)
Serene Vannoy
> Sometimes I get in the mood for some white rice and usually just make
> it and put some butter, salt, and pepper on it when it is done.
> Sometimes, I will throw in a piece of American cheese, but that is
> about it.
>
> Anyone have any suggestions or other ways to enjoy rice. Nothing
> elaborate as when I make it that means I am too lazy to cook anything
> that even remotely resembles a meal. I was something easy and simple.
I like it with butter and soy sauce, or butter/soy sauce/garlic. It's
also good with spaghetti sauce or salsa on top. Rice is one of my
favorite easy-trashy food foils, so sometimes I do just eat it the way
you do.
Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef
Miche
Anthony Ferrante <ferrante2...@yahoo.com> wrote:
Cook it in beef or chicken stock instead of water and add some chopped
vegetables during cooking.
Miche
--
Electricians do it in three phases
George
Furikake, commonly used in Japan (and available here) for that purpose:
rossr...@forteinc.com
Here's a recipe we like:
Indian Spiced Rice
1/4 cup green onion; sliced
2 tablespoon butter
1-1/3 cups long grain white rice
1/2 teaspoon salt
1/2 teaspoon garam masala
1/4 teaspoon cayenne
1 teaspoon garlic; minced
2-2/3 cups chicken broth
In saucepan, saute green onion in butter or margarine until tender but
not brown.
Stir in rice, salt, garam masala, cayenne and garlic.
Cook and stir over medium heat for 1 minute.
Add chicken broth. Bring to a boil, reduce heat, cover and simmer for
15-20 minutes. DO NOT LIFT LID during this period. Remove saucepan
from heat and let stand covered, for 10 minutes. Fluff with fork
before serving.
Yield: 4 servings
Ross.
Gregory Morrow
Dimitri wrote:
12. Rice - a - Roni
--
Best
Greg
Gloria P
> Sometimes I get in the mood for some white rice and usually just make
> it and put some butter, salt, and pepper on it when it is done.
> Sometimes, I will throw in a piece of American cheese, but that is
> about it.
>
> Anyone have any suggestions or other ways to enjoy rice. Nothing
> elaborate as when I make it that means I am too lazy to cook anything
>
> Thank you in advance for your suggestions.
Try adding a few cloves of garlic to the cooking water.
Use chicken broth and a can of stewed or chunk tomatoes and maybe some
sauteed onion-and-red-bell-pepper or cut up roasted red pepper.
This is a little more work, but worth every minute. It was submitted by
one of the various ethnic cooks Yankee Magazine spotlighted every month,
probably 20+ years ago. You can vary the amounts of ingredients without
spoiling the results.
"Perfect" Rice
1 c. rice
4 oz. butter
2 c. chicken stock
few threads saffron (or 1/2 tsp. turmeric)
1/2 tsp. paprika
1/4 tsp. cumin
dash of soy sauce
8 oz. sliced fresh mushrooms
2 Tbsp. olive oil
1/4 tsp garlic or garlic powder
black pepper
1/4 cup sherry or Madeira wine
3-4 Tbsp. sour cream
Melt half the butter, saute rice 3-5 minutes or until light brown.
Bring broth to a simmer, add saffron, paprika, cumin, soy sauce. Add
rice, simmer 25-30 minutes or till tender.
Saute mushroom in remaining butter and oil. Add garlic, pepper and
wine. Gently mix browned mushrooms and sour cream into cooked rice just
before serving. Sprinkle with chopped Italian parsley if desired.
Serve hot.
gloria p
Billy
<ferrante2...@yahoo.com> wrote:
>Sometimes I get in the mood for some white rice and usually just make
>it and put some butter, salt, and pepper on it when it is done.
I am sure you are putting the butter in the pot before cooking??....??
Chop some pecans and saute in the butter, then finish rice. Just
before serving, add some fine dice scallions...i.e., green onions.
blake murphy
<ferrante2...@yahoo.com> wrote:
jim lee describes a 'cold rice snack':
1 bowl plain, cooked rice, room temp
2 tbs peanut oil
1 1/2 tbs dark soy sauce
2 scallions, finely chopped (optional)
*
add oil to rice and mix thoroughly to coat rice. then add soy, and
mix again. sprinkle with scallions
*
now, i haven't tried this myself, but it sounds good in theory if you
like rice. and it couldn't be much easier. i'm sure you could dick
around with additions to the soy.
your pal,
blake
** Posted from http://www.teranews.com **
blake murphy
wrote:
>On Jul 20, 12:29 pm, Anthony Ferrante <ferrante276-ngs...@yahoo.com>
>wrote:
>> [snip]
>> Anyone have any suggestions or other ways to enjoy rice. Nothing
>> elaborate as when I make it that means I am too lazy to cook anything
>> that even remotely resembles a meal. I was something easy and simple.
>>
>1. Use the rice pot as the steamer/heater for something to eat with
>the rice. Start the rice, let it boil for a bit, then at the point
>where you cover the pot to let the rice finish cooking place your food
>on top of the rice. It might be cooked sausage(s), sliced, or a
>ground meat patty mixed with seasonings, or some leftover meat or
>veggies.
>
or plop one or two chinese sausages in with the rice after it boils
and before you turn the heat down to simmer. make sure to submerge
the sausage into the rice.
TammyM
> it and put some butter, salt, and pepper on it when it is done.
> Sometimes, I will throw in a piece of American cheese, but that is
> about it.
>
> Anyone have any suggestions or other ways to enjoy rice. Nothing
> elaborate as when I make it that means I am too lazy to cook anything
> that even remotely resembles a meal. I was something easy and simple.
I call this DOM's (dear old mom) Favorite Rice
1 tablespoon oil
1 large onion, chopped
4 large cloves garlic, chopped
2 stalks celery
1-14.5 oz can diced tomatoes
1-14.5 oz can chicken broth
1/2 cup water
1 teaspoon thyme (give or take, I probably add more)
1 tablespoon chili powder (same as above)
1 cup rice
1/2 lb. smoked turkey sausage or turkey polska kielbasa cut into med. dice
In 3-quart saucepan, heat oil, saute onion, garlic and celery for
approximately 3 minutes. Add tomatoes, broth, water, thyme, and chili
powder; bring to a boil. Add sausage and rice, bring to a boil, cover, lower
heat to simmer. Cook covered for 15 minutes. Remove from heat, but keep
covered for 5 minutes.
Serve.
Anthony Ferrante
<ser...@serenepages.org> wrote:
>Anthony Ferrante wrote:
>> Sometimes I get in the mood for some white rice and usually just make
>> it and put some butter, salt, and pepper on it when it is done.
>> Sometimes, I will throw in a piece of American cheese, but that is
>> about it.
>>
>> Anyone have any suggestions or other ways to enjoy rice. Nothing
>> elaborate as when I make it that means I am too lazy to cook anything
>> that even remotely resembles a meal. I was something easy and simple.
>
>I like it with butter and soy sauce, or butter/soy sauce/garlic. It's
>also good with spaghetti sauce or salsa on top. Rice is one of my
>favorite easy-trashy food foils, so sometimes I do just eat it the way
>you do.
>
>Serene
You know as much as I love Chinese food, I never thought to get the
soy sauce out and add it to the rice and butter. Duh. It is 9:28p.m.
as I type these words and I am getting hungry for some rice, but I
think it might be a little too late to eat it...but maybe not.
Damn, I wish I had a couple of egg rolls right now!
Anthony
Anthony Ferrante
wrote:
Actually no. I just add the rice to the water and cook it. Then I add
butter to the rice afterwards. Would it be better adding the butter to
the water first?
Here is the rice cooker I have and it is marvelous! What I like about
it is inside is a removable container with lines on the side
indicating how much water to add based on the number of cups of
uncooked rice is being cooked. It shuts off automatically and keeps
the rice warm for up to four hours. The rice is ALWAYS perfect and it
is usually sticky which I like very much:
Anthony
Anthony Ferrante
>
>now, i haven't tried this myself, but it sounds good in theory if you
>like rice. and it couldn't be much easier. i'm sure you could dick
>around with additions to the soy.
>
>your pal,
>blake
Blake,
It does sound good and yes, how much easier can you get?
Thanks,
Anthony
Anthony Ferrante
Anthony
blake murphy
so let us know if you give it a try. those with teen-aged eating
machines might be interested as well.
Kathleen
Our current favorite is stuffing flavored rice. Sauté some sliced
mushrooms, chopped onions and celery in a little butter, add salt,
pepper, sage, marjoram and thyme then proceed with the normal rice
instructions, substituting chicken broth for water.
Leftovers can be made into patties and fried up for breakfast.
Tara
<khhfmde...@charter.net> wrote:
>Our current favorite is stuffing flavored rice. Sauté some sliced
>mushrooms, chopped onions and celery in a little butter, add salt,
>pepper, sage, marjoram and thyme then proceed with the normal rice
>instructions, substituting chicken broth for water.
>
>Leftovers can be made into patties and fried up for breakfast.
The rice patties sound interesting. Do you add anything / do anything
to the rice before forming the patties and frying them up? Thanks.
Tara
Kathleen
A beaten egg or two, stirred into the cold leftover rice.
rosie
wrote:
I like to make plenty of rice, and refrigerate the Left over, the next
day I make fried rice. by adding egg, bits of veggies, soy sauce etc,
actually what ever you have on hand , you can make another meal out of
it.;
It is important to let the rice chill though , before you make fried
rice , or it will not turn out right.
Rosie
koko
<khhfmde...@charter.net> wrote:
snippage
>
>Our current favorite is stuffing flavored rice. Sauté some sliced
>mushrooms, chopped onions and celery in a little butter, add salt,
>pepper, sage, marjoram and thyme then proceed with the normal rice
>instructions, substituting chicken broth for water.
>
>Leftovers can be made into patties and fried up for breakfast.
Dang Kathleen, that sounds great.
koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 7/06