As someone who comes from an Indian family : Rice cooker!!! 1 cup of rice = 2 cups of Water + a pinch of salt. You don't even have to watch it. Good quality basmati rice helps too!What is the secret to good Indian rice?
Boiling and draining is a good option if you don't have a rice cooker, it's how my mum used to do it for me when I was a student and didn't have a rice cooker.
Ok folks, so someone told me today about a vegetarian version of a shepherd's pie. The the middle out of a loaf of bread, fill it will veggies and stock and cover the top with potato. Bake until the potato is golden. That's all I've got. It sounds delicious! Has anyone ever made this, or does anyone have a more specific recipe? I love potato...
Even tho' I'm not usually a fan of "meat replacement products," I have adapted a couple of comfort food recipes using Yves ground round (a soy mock ground beef -- there are other brands out there too). I would think that would be the easiest way to make a vegetarian shepherd's pie.
I'd be inclined to make a nice thick veggie stew, and then top it with the mashed potatoes for shepherd's pie, or if dairy isn't a problem, a pie crust for pot pie.
Is this a good method for long grain rice?
I'm a good cook but rice is hit or miss with me, maybe it's because rice is not served as a course with a meal. Mine is potatoes or pasta, so I don't make it often to make a great fluffy rice.
Well, that is what I tell myself.
I don't see why it shouldn't be.Is this a good method for long grain rice?
I had the same issue until just this past year. I felt like rice was the one area in which my skills deserted me, but then I started paying careful attention to the proportions on the package and the cook time. You can always add more water, so better to be scant than generous. Ditto for time - set the time just a tad short. And I follow Molly Katzen's directive about not peeking - you can check once and that's it.I'm a good cook but rice is hit or miss with me, maybe it's because rice is not served as a course with a meal. Mine is potatoes or pasta, so I don't make it often to make a great fluffy rice.
Only ice is cooler than Daisuke. ~ IceAlisa after the 2012 WTT men's event.
For those with rice cookers - does it basically always work the same way, or are there different settings for different kinds or rice? Can you flavour the rice as part of the process?
I think I'm quite good at rice pilafs of various kinds, but basic fluffy rice sometimes challenges me. I've tried the boil-and-drain method but prefer the one-pot method as it's less messy when you are cooking other dishes at the same time.
Also, for eggplant/aubergine fans, this came up on Jamie Oliver's FB this morning: melanzane alla parmiagiana aubergine.
Jenny, mine only has a "warm" and "on" setting. Yes, you can flavour the rice, and remember brown rice needs a little extra water. I have a fabulous cook book for rice cookers - I adore it. The Ultimate Rice Cooker.
I just have a humble Sylvania (not Rival like I originally posted) model that I got from Walgreens. You use one part rice, two parts water and the weight turns it on, and it cooks for approxmately 20 minutes (brown and wild rice take a bit longer).
If my main course is chicken, sometimes I add some powdered bouillion to the water or chicken broth in lieu of water to cook it. Same with beef.
Seasoned & roasted nuts are one of my favouritest snacks, so I'm always excited when I find a new recipe. This this one is a definite winner: Coffee Roasted Nuts. I might tinker with the ingredients a bit, but at first try vvg.
I made black beans yesterday using this recipe - very simple, and very yummy. I poured them over some rice and chopped cilantro with lime juice and it came out perfectly.
Boyfriend is a HUGE Super Mario fan and I'm considering making this as a surprise next time he comes to visit (hopefully he doesn't read FSU ) but I think the radishes would just be too big in proportion to the rest of the salad...? I don't know, I'm not a big radish person, but that is too cute.
Last edited by mkats; 03-24-2012 at 12:08 AM.
mkats, I can't access the page.