"sautee" the rice for a couple mins in butter add a tied bundle of parsley stems/bay leaves/thyme, some salt and pepper, add the correct amount of liquid (use chicken stock), cook for 20 mins covered

best rice

Thats riz pilaf... its pretty good, but it's pretty standard so you want to pimp that cause eating riz pilaf often gets very boring.



When i was refering to fish sauce i was refering to thai fried rice, one of my favorite. Its very good and can be eatin at any time of the day... sometimes i make it for breakfast...
In a hot wok put some oil (vegetable like peanut..), when it's hot drop minced garlic, chopped ginger or galangal, stir, adds your vegs/pre-cooked meat if you want to put veg in it, add cooked thai rice (jasmine or something...) , stir for a 1min or 2, high heat... put the rice aside in the wok, drop an egg, let it cook untile it becomes solid then mix everything together along with some fish sauce (thats gonna be your salt source, put quantity to taste), a spoon of sugar, chopped spring onions, just mix and its ready. Top with fresh cilantro.

This post was edited by hofx2 on Aug 5 2011 07:34pm

I eat brown rice with Sriracha Chili Sauce. It's pretty good.

Also boxes of Rice-A-Roni are only a dollar and they come with flavor packets. You just have to add two tablespoons of butter and some water to most of them. I like the Mexican Style one the best.

This post was edited by puhahah on Aug 6 2011 04:32am

Rice-a-roni tastes like crap, though.

These are some good ideas, though. Thanks for the replies xD

okay; its an acquired taste, if you like crunchy foods hehe,

what i do with any left over rice i cant eat is the next day, when its all stale and shit;
i toss it on the frying pan on a THIN layer,
and wait for it to get SUPER crispy,
then sprinkle some lawry's (spelling ik) on it (:

it takes a bit, but its better than just throwing away the rice

i was talking about east asian cuisine. i dont know southeast asian too well, though i want to learn.

btw, if ur not going to be able to eat all the rice u cook, there is no worry! just put it in a ziplock or wrap in saran wrap and freeze. whenever u want it, nuke for mebe 1-2 min or however long it takes to get the rice hot. for short grain white rice, it comes out even better than before. cooling and reheating gives the rice a better, chewier texture.

oyster sauce

If you like spicy wasabi is the way to go. A jar of Wasabi Fumi Furikake can go a long way as well- Amazon has it stocked but a large enough grocer should have it for under 5$ for a 1.7-3 ounce container.
http://www.amazon.com/JFC-Wasabi-Fumi-Furikake-Seasoning/dp/B0006G5KEE

Also: BASMATI RICE! I love the stuff- long grain, good texture, stays fresh a long time after prepared.
http://en.wikipedia.org/wiki/Basmati

cook white rice as directed. add sugar and cinnamon to taste. maple syrup adds a nice kick also.

Rince rice till the water runs clear in a fine mesh seive, put it in a pot and add cold water until it's an inch above the rice (usually the top part of your thumb is about an inch) - I add the powedered chicken or beef soup base if I want flavoured rice - bring to a boil on high heat, when it is boiling nicely cover it and remove from heat. Let sit until it absorbs the water (canned chicken or other stock works too, but I sometimes only make a bit of rice so don't need all that's in the can). You can serve it just like that or you can make fried rice with it. I like it as is, fried with veggies and egg, or as a base for stir fried veggies and/or meats/seafood.