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Old 03-15-2020, 03:11 PM
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Default Dressing up rice so we don't get bored during the long haul



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My wife and I have decided that we're not going to do any more shopping for the time being. This means that our weekly menu is going to probably include two or three rice dishes per week now.

With that in mind, I wonder if folks have tried and true rice-based recipes to share. Variety is the spice of life!

Here's one to start: Fried Rice Curry

1 Cup White or Brown Rice (I usually cook this in my instant pot beforehand)
2 Tsp curry powder
1 Tsp pepper
1/2 Tsp ground ginger
2 Tbsp Oil
2 Heaping Spoonfuls of Peanut Butter
1 Egg
Vegetable (I use 1 lb fresh spinach usually. Since we're moving to canned
veg, I'm going to use either 1 can carrots or 1 can green beans)
Meat (optional)

Add oil and half the curry powder, the pepper, and the ginger. Heat in skillet for two minutes.

Add cooked rice, stir thoroughly. Drain fluid and add the canned vegetable. Get the mixture hot and coated in oil. Add peanut butter and the rest of the curry powder. Mix.

Crack the egg on top of the hot rice/veg mixture. Add meat if you like (This is a good recipe to use for leftover meat)

Leave on medium/high heat till egg is cooked and meat is cooked/heated up.
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Old 03-15-2020, 04:32 PM
beaner beaner is online now
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There is a rice receipe that is good and only take a few minutes

make rice normally
cut spam into little cubes and fry in a frying pan (adding fresh garlic and/or a fried egg is an option)
add rice, soy sauce, and a bag of frozen peas and fry some more (could do a bag of mixed veggies instead)
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Old 03-15-2020, 04:47 PM
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I don't spend a lot of effort souping up any -one- rice serving, but I do try to keep diversity between servings so it seems like I'm eating a variety.

When I met my wife, I was practically living off corn and beans, but I had a different meal every day because I'd put something different in my corn and beans. It's the same with rice.

There's the usual spices -- pepper one day, sesame another, paprika another, chili powder, etc.

There's also soy sauce, butter, pasta sauce, salsa, mustard, ketchup, blue cheese, parmesan, left-over broth, left-over gravy .. just cast an unbiased eye over what you have and give it a whirl. If you try something and don't like it, that's a learning experience for next time.

It's fine to eat the same thing every day as long as it doesn't seem like you're eating the same thing every day.

One thing I would add, though, is that what little protein is in rice isn't a "complete protein". Given all eight essential amino acids (complete protein), your body will synthesize all other proteins it needs from them. Adding equal weight beans to your rice dish will make a complete protein. Beans and corn also make a complete protein. If there isn't a lot of meat in your diet, it behooves you to put some effort into making sure what little protein you get in your diet is complete.
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Old 03-15-2020, 05:04 PM
PurpleKitty PurpleKitty is online now
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The last time I went manic I took a trip to the Asian grocery store and bought bags full of various spices.
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Old 03-15-2020, 05:46 PM
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If you eat much rice you learn there are a bunch of varieties. Besides white and brown there is jasmine, a long grain. Short grain ,well actually medium grain, calrose for japanese and italian dishes. Basmati simply because its lower glycemic and better for diabetics. These are the ones i keep on hand and there are a bunch more. Mostly I use calrose. One disadvantage is you have wash several times to remove excess starch.
Gravy is rices friend. You can even make a sauce by cracking a raw egg on a little more than a cup of hot rice and add some soy sauce. The hot rice cooks the egg a little.
This recipe is omirice from movie tampopo. I use banana sauce which is kind of a Filipino ketchup.
https://m.youtube.com/watch?v=a-GFimGcYJw
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Old 03-15-2020, 07:23 PM
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It's also good as a desert. I usually do it with the left over rice. Just add milk & a bit of brown sugar & it's an easy treat mainly using something most people throw out.
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Old 03-15-2020, 07:24 PM
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Add Texas Pete to it.
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Old 03-15-2020, 07:26 PM
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Rice is awesome..........

Tew bad it's a T2's enemy........


as always ymmv


edit: two, too oar tew?


sew slawly

Last edited by n1d; 03-15-2020 at 07:27 PM.. Reason: pam~n~toe dunt like edits
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Old 03-15-2020, 07:29 PM
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Ground beef, taco seasoning and black olives.

Serve with tortillas or corn chips, salsa and sour cream/quac if you have it.
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Old 03-15-2020, 11:32 PM
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Indian Rice and Potatoes
2 medium potatoes, diced in 1" cubes
3 tbsp yogurt
2 tbsp minced fresh cilantro
1 tsp ginger, peeled and minced
2 cloves garlic
1/2 tsp cayenne pepper
1/4 c dried coconut
6 whole cloves
1 cinnamon stick
1 bay leaf
1 1/2 tsp cumin seeds
3 tbsp oil
1 cup basmati rice
3/4 tsp ground turmeric
1 tsp light brown sugar
1 tsp salt
1 tsp lime juice
2 cups water
1/2 c frozen peas
1 tbsp butter
Combine yogurt, cilantro, ginger, garlic, cayenne pepper, and coconut. Add potatoes, stir well, and allow to marinate for a few minutes. Heat oil in large pan, and add cloves, cinnamon stick, bay leaf, and cumin seeds. Cook for 1-2 minutes, until cumin turns brown. Add potato and yogurt mixture, and cook for 15 minutes, stirring occasionally. Once potatoes are nicely browned, add rice, and cook for another minute or two. Add turmeric, brown sugar, salt, lime juice, and water. Bring to a boil, cover with lid, and lower heat to a simmer. Cook, undisturbed, for 15 minutes. Add peas to pot, and do not stir in. Cover with lid and cook an additional 5 minutes. Remove from heat, add butter and fluff with a fork.
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Old 03-15-2020, 11:49 PM
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Easy butter chicken using tomato soup as a cheat :

https://www.ricardocuisine.com/en/re...butter-chicken
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Old 03-16-2020, 12:15 AM
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Around here plain cooked rice will keep at least a couple days on the counter before starting to mold, look at and smell it. That lets you cook some for today and have some the next day to fry or make pudding. You can make rice balls or mold rice from hot rice with something like this, long grain does not work you need something like calrose.

https://www.amazon.com/Happy-Sales-H...s%2C295&sr=8-3

The price seems a little high here but only by a couple bucks.
You can use plain rice or vinegar and sugar flavored rice for like sushi which supposedly was to preserve rice. This is just the size for wrapping with the precut nori seaweed strips now commonly available. Wrap just before eating for maximum crispness. For plain rice salt or have japanese pickles, i like yellow takuan pickled radish from hawaii in bottles or umiboshi pickled plums, soft looking is much better.
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Old 03-16-2020, 12:57 AM
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Great recipes so far. I almost never think to use rice as a desert. Need to get on that.
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Old 03-16-2020, 12:59 AM
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Quote:
Originally Posted by dmas View Post
Around here plain cooked rice will keep at least a couple days on the counter before starting to mold, look at and smell it. That lets you cook some for today and have some the next day to fry or make pudding. You can make rice balls or mold rice from hot rice with something like this, long grain does not work you need something like calrose.

https://www.amazon.com/Happy-Sales-H...s%2C295&sr=8-3

The price seems a little high here but only by a couple bucks.
You can use plain rice or vinegar and sugar flavored rice for like sushi which supposedly was to preserve rice. This is just the size for wrapping with the precut nori seaweed strips now commonly available. Wrap just before eating for maximum crispness. For plain rice salt or have japanese pickles, i like yellow takuan pickled radish from hawaii in bottles or umiboshi pickled plums, soft looking is much better.
You can fry rice without leaving it on the counter. It just has to be VERY cold when you fry it.
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Old 03-16-2020, 01:03 AM
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Look up congee, and curse me later if you must resort to this, but it's an option.

Kanji or Congee or conjee (/ˈkɒndʒi/) is a type of rice porridge or gruel. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients such as meat, fish, and flavourings are added while preparing the congee, it is most often served as a meal on its own, especially for persons who are ill. Names for congee are as varied as the style of its preparation. Despite its many variations, it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.
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Old 03-16-2020, 05:24 PM
boomerweps boomerweps is offline
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Rice & beans, one of my favorite filling side dishes. Just have a selection of sautéed veggies and/or hot sauces to shake it up.
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Old 03-16-2020, 05:33 PM
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fish sauce, kimchee, pickled vegetables, cooked in any broth.
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Old 03-16-2020, 06:04 PM
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I am surprised no one else mentioned furikake , this recipe has no MSG but I have to admit I have only bought commercial prepared furikake before which likely has MSG because I love this stuff on rice :

https://www.foodiewithfamily.com/hom...ice-seasoning/
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Old 03-16-2020, 06:32 PM
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Bouillon cubes come in beef, chicken, fish, onion, garlic and lost of other flavors. When you boil the water for the rice throw in a couple cubes and the rice will soak up the flavor.
One of my favorites is to add cans of veggies like corn, beans, peas, etc. along with the juice in the can instead of adding plain water. When the rice is about done, add cooked chicken with no bones and some Franks Red Hot hot sauce. When it's finished you've got a complete meal. Another trick is to add scrambled eggs about fifteen minutes before the rice is done.
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Old 03-16-2020, 07:47 PM
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Rice and beans here. We have sufficient quantities of dried red and black beans. Oh, and pintos.

That with some ground hamburger typically jazzed with some tack seasoning.
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