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How do you dress up your rice?
I'm a starving college student so white rice variations make up the bulk of my diet.
- barbecue sauce (sounds weird but it's really tasty)
- cayenne pepper and vinegar (basically my own tabasco sauce)
- tons of vegetables (cucumber, celery, carrot, onion, garlic, cabbage, bell pepper, tomato, jalapeno)
- also i make vegetable egg fried rice with said vegetables
- also vegetable rice soup sometimes
- salsa, cheese, and sour cream
- ginger/peanut sauce
- venison sausage and yellow mustard
- and as a major component to any mexican food i cook of course.
Inventor of the Doner Kebab Dies
Sainthood! Begin the beatification process!
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Recent Comments | Response to Comments
Acid, the Oft-Overlooked Seasoning
My refried beans last night definitely would have been boring if I hadn't added a healthy splash of vinegar.
How do you dress up your rice?
I'm a starving college student so white rice variations make up the bulk of my diet.
- barbecue sauce (sounds weird but it's really tasty)
- cayenne pepper and vinegar (basically my own tabasco sauce)
- tons of vegetables (cucumber, celery, carrot, onion, garlic, cabbage, bell pepper, tomato, jalapeno)
- also i make vegetable egg fried rice with said vegetables
- also vegetable rice soup sometimes
- salsa, cheese, and sour cream
- ginger/peanut sauce
- venison sausage and yellow mustard
- and as a major component to any mexican food i cook of course.
Inventor of the Doner Kebab Dies
Sainthood! Begin the beatification process!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Skirt steak actually. Those things not only taste awesome but look amazing on the plate. So long as its not overcooked.
Serious Cheese: Blue Cheese 101
I don't think that you're really born to either love or hate blue cheese. I hated blue cheese up until about three or four years ago. I think the transition period for me was when I started eating french mixed with with blue cheese dressing on salads. During that time I probably would have gagged on a plain chunk of the stuff, but eventually I grew to love it as much as I do now.
I think blue cheese dressing and dip were my gateway drug.
Serious Cheese: Blue Cheese 101
Living in Milwaukee has exposed me to some great wisconsin cheese. For a blue cheese lover on a student budget this means I've devoured my fair share of hunks of wisconsin blue. My two relatively cheap favorites are Hook's Blue and Buttermilk Blue. Put either of those on a homemade buffalo chicken pizza...YUM!
Vintage Candy Monday: Big Cherry
I've never seen the Big Cherry before, but man do I love the Twin Bing. Pretty much the same thing, I think
Inventor of the Doner Kebab Dies
MMMMmmm Garlicky Street Meat in Pita. Best meal you can have without bending your knees.
RIP Dude ---
Serious Cheese: Blue Cheese 101
I have been staying in Buenos Aires and started eating Argetine blue cheese... I highly reccomend it with ripe pear and dry, red wine! It is so soft and tangy!
I am actually very surprised that nobody else mentioned the pear pairing before on this page. It is a heavenly couple!
Acid, the Oft-Overlooked Seasoning
If you live in an area where Asian markets are available, seek out some Swatow rice vinegar. It has an exceedingly light, airy flavor, but clearly comes off as rice vinegar and not just trumped-up white vin. Super-amazing stuff.
My cooking tends to always have this cycle of cooking with the foundation spices, then at the end, adding a round of salty/savoriness, and that acidic twist that keeps everything bright and places the top note on a dish. I don't know where I'd be without my beloved limes.
George
Feeding Fashionistas
Acid, the Oft-Overlooked Seasoning
Try a lime wedge rubbed over corn on the cob instead of salt - a true revelation.
Acid, the Oft-Overlooked Seasoning
In our house, it's either lime or balsamic vinegar. I can't think of a single dish we make that doesn't have a dash of one or both. I even put lime in our water. The SO drinks nothing but OJ. We love our citrus and it makes everything taste better.
How do you dress up your rice?
I'll let you know as soon as I make a pot of rice that doesn't turn out like joint compound (sniff).
How do you dress up your rice?
Yeah, I meant YUMMY. Yumming isn't a word AT ALL.
How do you dress up your rice?
Brown rice with soy, rice wine vinegar, sriacha (sp?), nori and a lightly-fried egg on top. Yumming and actually good for you. Pair it with Maki's sugar-free carrot kinpira, and you have a complete and cheap meal.
How do you dress up your rice?
I eat plain, white rice daily for dinner. I eat it with chinese food like stirfries, tofu, etc. My favourite is steamed eggplant with garlic infused soy sauce or kimchee with my rice.
How do you dress up your rice?
rice is great with leftovers - I don't have, or want, a rice cooker. A pot on the stove is more than adequate and much easier to clean.
Thanks to all of the above for the suggestions on using rice to augment a meal. Cooking for one after work is my style and rice is great for using leftovers from the frig to round out a meal.
I often steam rice in home made stock. Chopped scallions and/or parsley are terrific flavor enhancers. The possibilities are endless.
How do you dress up your rice?
My favorite is to quickly toast a cup of orzo on the stove with a touch of olive oil and a pinch of saffron, then combine it and two cups rice in my microwave rice cooker and follow the directions for 3 cups of rice. I usually add turmeric, thyme, s&p, and whatever else catches my eye out of the spice cabinet.
Besides being a good comfort food, it's also my go-to "more guests than I was expecting" meal stretcher.
How do you dress up your rice?
@ccbweb: I'm a little (ha..) obsessive about my rice. It's used similar to the white in a painter's palette. I use the rice to balance saltiness, flavor concentration, and texture. In a sense, I place greater importance on rice than the dish. If my rice bowl is empty, I stop eating -- a good thing these days. :P
Still, with this "logic" firmly in my mind, I rather enjoy making takikomi gohan (rice steamed in shiitake, gobo, carrot slivers, shoyu, and mirin) or chirashizushi (cooked rice with toppings like egg, sesame seeds, shiitake, unagi, and nori -- I do not use sashimi).
How do you dress up your rice?
I came up with this when trying to guess what when into Spanish rice. I didn't quite get it but came up with something good. I cooked a chopped clove of garlic and 1/2 sweet onion chopped in olive oil in sauce pan until translucent. Then add 1 cup long grain rice and cook until coated. Add a can of mild tomatoes with green chilies. Add enough chicked broth to make 2 cups liquid and simmer 20 minutes. This is very good and easy.
How do you dress up your rice?
I like rice such as jasmine by itself. For plain long grain rice (also like it plain) I sometimes add sauted vegetables, onion, shredded cabbage or carrots, etc.
How do you dress up your rice?
Do you mean condiments to spice up rice as a side dish, or stuff to turn it into a meal?
Either way, here goes:
Pesto
Kimchi
Nori strips
Eggs
Mushroom gravy
Lentil soup (one or two ladles on top)
Caramelized onions
Salsa
Sesame oil, gomasio, soy sauce and scallions
Chopped chestnuts
Chopped spinach/kale, black olives, lemon zest and pepper flake
Half-mashed chickpeas, garlic and whatever herbs/spices I feel like
Tofu and chili-garlic sauce
How do you dress up your rice?
chopped parsley and scallions gently sweated in lots of butter, and a big handful of freshly grated parmesan.
How do you dress up your rice?
Any risotto recipe should be tasty !
How do you dress up your rice?
Pasta sauce. Or throw it in tomato soup (or any kind of soup really). Cheap, easy, yet pretty tasty considering the level of effort that goes into it.
How do you dress up your rice?
I love plain rice, but also with just a bit of saffron or chicken stock or both is probably my favorite. When it's done, stir in some frozen peas and the heat of the rice warms the peas but doesn't cook them much. This is one of my all time favorites. Then the next day, when no one can see me, I reheat the rice and put a dollop of cottage cheese in the center. Strange, but I love it.
How do you dress up your rice?
Family classic for lent: tuna muffins. Rice, tuna, egg, cheddar, black olives, rehydrated dehydrated onion, a little seasoning salt, and a splash of milk (I use the milk to rehydrated the onion in the micro). Scoop into muffin cups and bake. Top with lemon butter sauce and it's heavenly. Hubby just discovered these and asks for them all the time. OH, and super cheap.
How do you dress up your rice?
I love rice. I eat it at least every couple of days. White, brown, short, jasmine, they're all good.
Kimchi and rice is one of the most perfect things one can eat.
Thinking uber cheap, I'm thinking of a sort of basic asian/hawaiian breakfast - rice mixed with fried spam and an egg. It's SO good. I will often mix white rice in a big ol' bowl w/cannellini beans, garlic, rosemary, salt and olive oil. Heaven for dinner and it costs hardly anything. I'm also a fan of making rice balls, which are delicious, convenient, easily made and dirt cheap.
How do you dress up your rice?
Sometimes when I'm broke and/or lazy. I just eat white rice with soy sauce and sesame oil. I'm told this is what really poor Koreans ate back in the day when they had no food which is why my grandma would yell at me whenever I ate it as a kid. But I didn't care. I loved it. You can step it up a notch by scrambling up an egg with the rice, soy sauce and sesame oil. Or by adding a can of tuna.
Kimchi spam fried rice is also good... I use short grain rice though, which is different but I'm sure long grain is fine as well.
I tried making rice pudding once and just burnt the crap out of my pot. It was sad.
How do you dress up your rice?
I've been meaning to get into pilafs and biryanis and things, but in the mean time, I sauté some fresh herbs (or even dried) in butter and toss the rice in it. If I'm feeling frisky, I'll mix leftover brown and leftover basmati rice into the herb butter.
But, yeah, I could do more.
How do you dress up your rice?
I mix in butter and cracked black pepper as it cooks. When it's close to be done, I stir in grated carrot and a squeeze of lemon juice. The carrot adds some nice color and the lemon juice brightens it up. And butter makes everything better! (Fyi, I cook my rice on the stove top, as I don't own a steamer.) This makes a great side dish, or base for something else.
I also love red beans and rice.
How do you dress up your rice?
If it's Basmatti then I like it cooked in chicken stock with nutmeg, parsley and mint.
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My refried beans last night definitely would have been boring if I hadn't added a healthy splash of vinegar.