"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 04-10-2016, 01:34 PM   #11
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,263
Quote:
Originally Posted by roadfix View Post
Besides steamed rice I sprinkle Furikake on plain pasta as well. Nothing else on the pasta except Furikake. I usually keep about a half a dozen different varieties of this stuff in the pantry, my favorite being the wasabi furikake. Rock!
I have several varieties on hand, too. It rocks!
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 04-10-2016, 06:56 PM   #12
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Cook your rice in chicken,vegetable or beef broth and Bob's your uncle
__________________

__________________
Rocklobster is offline   Reply With Quote
Old 04-10-2016, 07:06 PM   #13
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,104
I had to look up furikake. Sounds interesting.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-11-2016, 06:36 AM   #14
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
I keep several furikake blends also...but no wasabi...I like my nose hairs. WhOO!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 04-11-2016, 06:39 AM   #15
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
I use rice as a base for anything I would use to put over pasta or potatoes, Shrek is not on the low carb diet.

I like a nice veggie stir-fry...with rice for Shrek and zoodles for me.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 04-11-2016, 04:43 PM   #16
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,634
Quote:
Originally Posted by PrincessFiona60 View Post
I keep several furikake blends also...but no wasabi...I like my nose hairs. WhOO!
The wasabi flavor is actually pretty mild......wish they were stronger.
__________________
roadfix is offline   Reply With Quote
Old 04-12-2016, 03:35 AM   #17
Sous Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 659
I like Rice-a-Roni and I've been trying to figure out ways to make it. I found out the vermillion is just very thin spaghetti, so the next time I make rice, I'm going to try adding that to it. I usually always add chicken broth, garlic powder, and onion powder to the rice I make, with a little salt, pepper, and cayenne.

I may also start to experiment around with Parmesan cheese rice.
__________________
rodentraiser is offline   Reply With Quote
Old 04-12-2016, 09:23 AM   #18
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
Quote:
Originally Posted by rodentraiser View Post
I like Rice-a-Roni and I've been trying to figure out ways to make it. I found out the vermillion is just very thin spaghetti, so the next time I make rice, I'm going to try adding that to it. I usually always add chicken broth, garlic powder, and onion powder to the rice I make, with a little salt, pepper, and cayenne.

I may also start to experiment around with Parmesan cheese rice.
Take a look at the Near East brand of rice products. Their rice pilaf is almost as good as home made.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-12-2016, 10:40 AM   #19
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,863
Quote:
Originally Posted by Andy M. View Post
Take a look at the Near East brand of rice products. Their rice pilaf is almost as good as home made.
With one exception, I can't bring myself to pay the markup on boxed rice mixes. There's probably about 30 cents worth of rice in them! I have so many seasonings in my cabinets and fridge that I can make any of the prepared rice dishes myself.

The only exception is Uncle Ben's Long Grain & Wild Rice, since the wild rice takes so much longer to cook than white rice.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 04-12-2016, 10:56 AM   #20
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
Quote:
Originally Posted by GotGarlic View Post
With one exception, I can't bring myself to pay the markup on boxed rice mixes. There's probably about 30 cents worth of rice in them! I have so many seasonings in my cabinets and fridge that I can make any of the prepared rice dishes myself...
Certainly, home made is better and cheaper. I was responding to the poster's Rice-a-roni comment.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Reply

Tags
rice

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:06 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.