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Cooking Rice

cmrocks

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Does anyone have any tips on how I can make my rice a bit more interesting? My standard dinner is meat, veggies and rice. I usually put a bit of hot sauce on my rice and eat it as is. I'd like to find some interesting ways to spice it up that don't require a lot of work. Any tips?
 

dragon8

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Instead of adding water to the rice put in broth or add soy sauce to teh rice
 

huy

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Originally Posted by dragon8
Instead of adding water to the rice put in broth or add soy sauce to teh rice

Yup, add some chicken broth when you are cooking the rice. You can even add some pieces of chicken in there while the rice is cooking.
 

IUtoSLU

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Originally Posted by kwilkinson
Saffron


My roommate in college and I did that once. It turned out pretty good. I would recommend it to anyone who is willing to spend the $.
 

justsayno

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get a korean rice cooker/pressure cooker. and you can make porridge and even soup.
 

acidboy

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a little rice vinegar can make the rice fluffier
 

Manton

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Basically, you can either add some more interesting liquid, or you add some savory element.

As to the liquid, stock is idea. If using store-bought broth, the best in Swanson Certified Organic. NB: all store beef stock sucks, and beef shouldn't be used on rice anyway.

A mix of stock and white wine (at least twice as much stock as wine) can be nice.

Onion (any color) and shallot is nice, as are mushrooms.

Butter is also a big plus.

For Spanish rice, add finely diced tomato and all the liquid.
 

Septavius

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Once I tried mixing rice and mashed potatoes. It was suprisingly good, although rather rich in carbs.
 

SField

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Originally Posted by DucatiCole
Does anyone have any tips on how I can make my rice a bit more interesting? My standard dinner is meat, veggies and rice. I usually put a bit of hot sauce on my rice and eat it as is. I'd like to find some interesting ways to spice it up that don't require a lot of work. Any tips?

Definitely.

Try a few things:

Lemon zest with cilantro.

Chicken stock.

Saffron, is probably the most obvious choice.

Or, just put in a little strainer at the bottom of a pot on top of some mirepoix and do it that way. In fact, if you chop it finely enough, I think that would actually work out quite nicely.
 

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