April 30th, 2010 • 23:04
How To Make Tasty Savoury Rice?
I have to say I am a terrible cook….good at baking but rubbish at cooking. When I cook rice i have a steamer that i put in the microwave. It comes out ok but doesn’t have any flavour. Does anyone have any suggestions on how to make the rice better?
May 1st 2010 • 00:05
by simi k
Dont overcook rice. The best way is just give a boil & cover & simmer for 2mins. let it stand for 5mins & your rice is ready.
May 1st 2010 • 00:05
by Emma W
sprinkle some soya sauce over it, dramatically adds flavour
May 1st 2010 • 00:05
by Shelli
Try this simple rice pilaf:
Saute an aromatic – half an onion, a clove of garlic, or one whole shallot – in a little olive oil until it’s translucent. Choose just one of these unless you like a extra zip in your dishes. (I’d go with onion and garlic, in that case, adding the garlic for the last 30 seconds of saute time so it doesn’t get too brown.) Add a cup of long-grain white (not instant) rice to the softened aromatic. Stir for 30 seconds to coat the rice; this helps prevent sticking.
Then add two cups of chicken broth or stock, or 1-3/4 cup plus the juice of a whole lemon (no seeds!). Bring this to a boil, cover (don’t peek!) and cook over *low* for 25 minutes. As the rice steams, you can finish your other courses.
When cooking time is up, remove from heat and fluff it with a fork, then add herbs. I like parsley or chives, 1 tsp. dried or 1 TBSP freshly chopped. Taste it before adding salt and pepper; some chicken broths are already liberally salted.
Side note: If you use lemon juice, you can also grate the yellow skin of the lemon – this is called lemon zest – and add it for extra flavor once the rice is done. Don’t grate the white skin underneath the yellow into your dish; the white is bitter.
If you skip the lemon and use only chicken broth, before you saute the onion, brown some sliced almonds, 2 TBSP or so, in the bottom of your dry saucepan over low heat. Remove these and set aside before cooking the onion. Add the toasted almonds to the rice after it cooks.
I admire you for being good at baking. Some of us can’t bake a simple cake to save our lives!
May 1st 2010 • 00:05
by honeylip
Seasoning!
add salt pepper,mustard,ketchup,onions,garlic.
whatever is in your cupboard.
you just have to make it to your taste,get sum flavour in it and keep tasting it as you add things.
that way you know that you are guna enjoy it.
May 1st 2010 • 00:05
by dotab
Just buy a rice cooker. There you just have to put rice (according to your need) and water, which stands just a inch above the rice. Rest it will do itself and stays hot for 8 hours.
May 1st 2010 • 01:05
by xcrunner
2 cups water for every 1 cup of rice,2 cups water
1 cup rice
tomatoe paste
mixed veggies(any vegatable you want)
take the two cups of water and mix it with tomatoe paste. let the water and paste boil and then put in the rice and vegetables. add some salsa,salt, and peper to give it some taste(if you want)
You can also add meat or chicken into it. sometimes when we do a barbaque we have leftovers and the next day i put it in the rice.
Hope you like this recipe!
May 1st 2010 • 01:05
by flowerch
try frying your rice in butter for about two minutes before boiling it. You can add a few Cardamom pods for flavour while you boil, or add a bit of chicken stock too.
I mostly use basmati or jasmine rice, they are more fragrant.
Also, if you buy arboria rice, you can make a great risotto…
May 1st 2010 • 01:05
by Cyn
Don’t use water use chicken or beef broth instead. Add some spices and don’t neglect adding a bit of butter!
May 1st 2010 • 03:05
by aliviel2
I have to say I am a terrible cook….good at baking but rubbish at cooking. When I cook rice i have a steamer that i put in the microwave. It comes out ok but doesn’t have any flavour. Does anyone have any suggestions on how to make the rice better?
May 1st 2010 • 03:05
by Delora Gloria
Rice on its own has very little flavour. If your steamer requires water, try putting a little of a stock cube in it. Also, if you use whole-grain rice and cook it on the range, it tastes much better. Put one cup of the rice in a saucepan, and two cups of water. Put the lid on tightly. Bring it to a boil, then reduce the heat to almost nothing, and let it cook for about 40 minutes. You can also put the stock cube into the water on this one.
May 1st 2010 • 03:05
by Bad Girl
Get one of those savoury rice flavouring pack thingies they have in the shops. I can’t cook anything, but I chuck that stuff in a pot, and wa-la I got a savoury rice dish. its easy and delicious!
May 1st 2010 • 04:05
by Kelly B
Why dont you try Uncle Bens microwave rise. They are not bad in calories, fat, carbs, and protein etc.
They do them in all flavours (some ones are better for you than others, i.e. mushroom flavour and wholegrain are better) and they taste gr8!
May 1st 2010 • 04:05
by Amanda K
I use a pan on the hob and chuck in a Knorr stock cube
May 1st 2010 • 05:05
by Munster
Ten years ago I went to Japan and tasted real rice.
When I came home I perfected the way I cook.
I make all kinds. I like Basmatti but I use regular long grain white and also make a smashing Risotto with Aboreo or Carneroli rice. I love to cook.
For my white long grain I measure nothing but I fill a medium saucepan with about three fingers water (for 4 people, less for 2, 3 etc.) I then pour the rice in centre of pot until a little bit protrudes up through the water. that’s how I know the water/rice ratio is correct. Bring to boil then lower heat to simmer. Lid on pot for best results but get the heat right or it goes all over the hob. When all the water disappears it is done. Sometimes I add a TBS olive oil at end. I rarely stir. If you stir, do at first, not after rice is set. Also, I never rinse rice. Bad move. If you want to rinse rice, do before cooking.
Also, I had this friend from work. He was Iranian guy, US citizen. he made the best rice. He had a way of crisping the rice on the bottom after cooking it. Going to dinner at this guys house was a treat.
May 1st 2010 • 05:05
by daisy
When boiling rice put a little salt. After rice is finished, finely chop celery, chive, flavour peppers, carrots, sweet peppers and sweet corn kernels and saute in garlic butter, then mix in boiled rice in small portions.
May 1st 2010 • 06:05
by GoneByDa
1 cup long grain rice
1 can (10 oz.) chicken broth soup
1/4 cup butter or margarine
1/2 cup mushrooms, chopped
1/2 cup onions, diced
1/2 cup celery, diced
1 can (10 oz.) can beef broth soup
Directions:
Melt butter in skillet and cook onions and celery until translucent. Into buttered casserole dish put alternate layers of rice, onion/celery mixture, and mushrooms. Pour the two cans of broth over the mix and place covered in oven at 350&3176;F for 45 minutes or until liquid is absorbed. If rice seems dry, add a little water.
I took the salt out of my revised ingredients, as the soups are salty enough, get low sodium soups if availabe. Baked in about 45 minutes. The original called for 1/4 pound butter, I changed that to 1/4 cup and that was plenty. Very good recipe, nice flavor.
May 1st 2010 • 06:05
by ♪ GOTH CHICK♫
I buy mine from Asdas,
38p for all diff flavours.
Try that