Rice question

[callmaker60]

I have always just put soy sauce on my rice, anyone have any other suggestions?

 

[roadfix]

Furikake

 

[GotGarlic]

Is this for Asian food, or any food? I put all kinds of things in rice.

- Last week, I made rice pilaf by sautéing onion and garlic in butter and oil. Then I added rice and toasted it for a few minutes, then added Penzeys Mural of Flavor seasoning and chicken stock and cooked till done.
- A couple days later, I warmed up the leftover rice and added sumac, za'atar, golden raisins and toasted pine nuts.
- Quick Mexican rice: Sauté onion and garlic in oil, add 1 cup rice and toast for a few minutes, add 1 1/2 cups chicken stock and 1/2 cup salsa. Cook till done.

Add a teaspoon or two of any seasoning mix you're using in the main dish.

 

[callmaker60]

any food
Furikake ?????????

 

[jennyema]

 

[roadfix]

any food
Furikake ?????????

Furikake is rice seasoning you simply sprinkle on steamed rice or other Asian dishes. I assume you're looking for something as simple as that since you mentioned soy sauce?

 

[CraigC]

I have always just put soy sauce on my rice, anyone have any other suggestions?

Sure, jambalaya! Chicken and yellow rice. Mirin, rice vinegar and sugar for sushi rice. I know folks that just put butter on rice.

 

[callmaker60]

Thanks everyone, some great ideas.

 

[Dawgluver]

I love pineapple fried rice. I use fish sauce and soy sauce in it. A few cashews or other nuts add a nice crunch.

When I was in college, I would make what my roommates called "yummy rice". It was just Minute Rice made with Velveeta. They loved it. (Hey, we were poor!)

 

[roadfix]

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!

 

[jennyema]

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!

 

[Rocklobster]

Cook your rice in chicken,vegetable or beef broth and Bob's your uncle

 

[Dawgluver]

I had to look up furikake. Sounds interesting.

 

[PrincessFiona60]

I keep several furikake blends also...but no wasabi...I like my nose hairs. WhOO!

 

[PrincessFiona60]

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.

 

[roadfix]

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.

 

[rodentraiser]

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.

 

[Andy M.]

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.

 

[GotGarlic]

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.

 

[Andy M.]

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.