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Thread: Rice Recipes

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    Not actually named untz. mynameisuntz's Avatar
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    Rice Recipes

    Tried to search on the forums here, but every thread regarding rice is a brown rice vs. white rice dumbfest. Would rather ask you guys/gals anyways.

    Give me some delicious recipes for rice. Simple + lower calorie = win.
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    Mexican rice

    -4 servings white rice, cook as directed
    -Sautee peppers and onions and a minced garlic clove (1-2 peppers, 1/2 onion)
    -Brown 1 lb ground beef/turkey in a pan, add in P&Os
    -Add a packet of taco seasoning or your own blend of spices, and about a half can of salsa
    -Add the rice, stir it all up, serve


    To make it a casserole, add beans into the above steps^^, put into a pyrex casserole dish top with pepperjack, and bake for 15-20 until cheese is melted.



    Easy fried rice
    -4 servings rice cooked as directed
    - 1-2 chicken breasts, dices, cook as desired
    - sautee frozen "asian stir fry veggies"
    - Scramble 2 eggs in garlic butter
    - Add rice, chicken and veggies to pan, mix, and add soy sauce to desired taste
    - top with sesame seeds


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    Not actually named untz. mynameisuntz's Avatar
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    Ugh awesome. Few things just to make sure I don't mess it up:

    1) For all of these, I cook the rice on its own first? Just wondering what you mean by "cook as directed." Or does that mean it gets cooked with the other stuff when I add it to the pan?

    2) Any specific oil? Can I use cooking spray to save calories? Does it matter?
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    Put in rice cooker.
    Once rice cooker beeps, remove and add soy sauce.

    I like plain rice.
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    Originally Posted by mynameisuntz View Post
    Ugh awesome. Few things just to make sure I don't mess it up:

    1) For all of these, I cook the rice on its own first? Just wondering what you mean by "cook as directed." Or does that mean it gets cooked with the other stuff when I add it to the pan?

    2) Any specific oil? Can I use cooking spray to save calories? Does it matter?
    1) Yeah when I say cook as directed I mean pre cook it on its own according to directions on the back of the box and set aside. (its been forever since I cooked rice, but I think its a 2:1 ratio water:rice, bring to boil, cover, turn down to simmer, cook 20 minutes)

    2) Definitely feel free to use cooking spray. I usually spray the pan with pam and then use a paper towel to spread it across the pan to use the absolute minimum. If you have the macros to spare, definitely use butter to sautee the P&Os/veggies, but if not the cooking spray still yields good results.
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    Not actually named untz. mynameisuntz's Avatar
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    Originally Posted by Lvisaa2 View Post
    Put in rice cooker.
    Once rice cooker beeps, remove and add soy sauce.

    I like plain rice.
    I like me a little more flavor. I'll be making that fried rice recipe up there for sure. Adding all the veggies = volume = glorious. Probably make a few batches to make sure I got it down, and once I'm feeling good, I'll just start making it in bulk.

    I have 20 pounds of white rice at my disposal
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    If you have rice left over... I like to throw it in the pan with my eggs the next morning and scramble it all up. Throw in some bacon or sausage and you're all good!
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    Originally Posted by mynameisuntz View Post
    I like me a little more flavor. I'll be making that fried rice recipe up there for sure. Adding all the veggies = volume = glorious. Probably make a few batches to make sure I got it down, and once I'm feeling good, I'll just start making it in bulk.

    I have 20 pounds of white rice at my disposal
    Yeah when cutting I add a ton of veggies. You can obviously increase/decrease the amount of rice too, 4 servings is a good bench mark for 2 meals worth though. And if you skip the butter, just add the minced garlic with the stir fry veggies, IMO it really adds a good flavor.
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    Not actually named untz. mynameisuntz's Avatar
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    Originally Posted by ParsonBrown View Post
    If you have rice left over... I like to throw it in the pan with my eggs the next morning and scramble it all up. Throw in some bacon or sausage and you're all good!
    I don't buy meat for home :[

    Originally Posted by MITCHAPAL00ZA View Post
    Yeah when cutting I add a ton of veggies. You can obviously increase/decrease the amount of rice too, 4 servings is a good bench mark for 2 meals worth though. And if you skip the butter, just add the minced garlic with the stir fry veggies, IMO it really adds a good flavor.
    Yeah I'll be sticking with the garlic. No oil or butter just to minimize calories. Would rather eat an extra 1/4 cup of rice than a tbsp of oil. But yeah, I figure a cup of rice (the 4 servings) will give me two meals. These are perfect.
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    Throwing in some mayonnaise and soy sauce plus either salmon, tuna or chicken (salmon's the tastiest with it IMO).
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    I got your back Untz....

    This is great plain or you can make it a meal by sauteing onions and peppers, browning ground beef, add rice and chicken broth and whatever else the recipe calls for, cook as directed.

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    Ah, another one....

    Use basmati rice, use chicken stock instead of water (Wolfgang Puck brand is pretty tasty), add in a couple bay leaves and salt and pepper, add in a ton of cherry/plum tomatoes, cook as directed on basmati bag. The tomatoes will burst when you stir it when its done and create a great red rice. you can also use stewed tomatoes but then you need to play with the water/stock volume.
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    A lot of Mexicans will add large chunks of onion and bell pepper in while cooking the rice. Adds some subtle flavor without adding caloried, and you get some steamed bell pepper and onion that you can eat too. Let me find an actual Spanish Rice recipe that I grew up eating, may take me a bit to find.
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    If you want something more time/ingredient intensive, Ive made this one a couple times and followed the first review that comes up's recommendations.

    Got lots of comments at Christmas as well as a dinner I hosted.

    http://allrecipes.com/recipe/spanish...ii/detail.aspx



    Goes well with this recipe for fish tacos:
    http://allrecipes.com/recipe/grilled...ng/detail.aspx
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    take rice

    add chopped veg

    meat

    seasonings


    profit



    endless possibilities.



    rice pudding, idunno
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    Stuffed peppers with rice and meat
    Yum
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    I buy minute rice, it takes 2 mins in the microwave.

    I then add scallions, garlic, salt, pepper, lime juice, and tuna. Takes 3 minutes and tastes great. Nothing amazing.

    One of my favorite rice dishes to make is from the Momofuku book.

    Grilled Rice



    What I have done, to make it better.

    Cook rice
    Add a tad of salt
    Make rice 'patties'
    Heat pan to high
    Brush bacon fat or grease all over rice patties
    Lay in pan and keep adding bacon grease
    Cook until browned on outside


    This makes a great crust with the nice bacon flavor soaking thru the rice withe the salt adding great counterpoint.
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    Originally Posted by MITCHAPAL00ZA View Post
    Mexican rice

    -4 servings white rice, cook as directed
    -Sautee peppers and onions and a minced garlic clove (1-2 peppers, 1/2 onion)
    -Brown 1 lb ground beef/turkey in a pan, add in P&Os
    -Add a packet of taco seasoning or your own blend of spices, and about a half can of salsa
    -Add the rice, stir it all up, serve


    To make it a casserole, add beans into the above steps^^, put into a pyrex casserole dish top with pepperjack, and bake for 15-20 until cheese is melted.



    Easy fried rice
    -4 servings rice cooked as directed
    - 1-2 chicken breasts, dices, cook as desired
    - sautee frozen "asian stir fry veggies"
    - Scramble 2 eggs in garlic butter
    - Add rice, chicken and veggies to pan, mix, and add soy sauce to desired taste
    - top with sesame seeds


    hnnng
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    Srong bump lol. I still make a ton of fried rice tho. Realized jasmine is far superior to the uncle bend I used to use. Also adding a dash of curry and white pepper really sets off the flavor
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    Originally Posted by MITCHAPAL00ZA View Post
    Srong bump lol. I still make a ton of fried rice tho. Realized jasmine is far superior to the uncle bend I used to use. Also adding a dash of curry and white pepper really sets off the flavor

    on spread







    these rices look hnng



    will be trying
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    I always find it hilarious when someone bumps a thread, quotes an extremely long post, and replies with something along the lines of "lol", "this", or in this case, "hnnng".



    Yes, it actually does happen quite a bit.
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    Platinum Account MITCHAPAL00ZA's Avatar
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    Lol I agree^^

    Also, mike or whoever a interested. Pro tips: cook rice the night before and refridgerate for fried rice perfection the next day...also top with scallions/green onions for a nice flavor boost
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    Rediscovering the Russian L The Pirate's Avatar
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    open Zatarains package, put in water, cover...profit?
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    Mexican Rice


    3 Tablespoons olive or canola oil
    1 cup long-grain rice, uncooked
    1 teaspoon garlic salt
    1/2 teaspoon ground cumin
    1/4 cup chopped onion
    1/2 cup tomato sauce
    2 cups canned chicken broth

    Heat oil, add rice.Cook the rice, stirring until it is puffed and golden. While rice is cooking, add garlic salt and cumin.

    Stir in chopped onion and cook until tender. Stir in tomato sauce and chicken broth, and bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Fluff with a fork, and enjoy.
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    i don't buy meat for my homies
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    Registered User SamanAntha's Avatar
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    Seconding everyone mentioning plain rice from a rice cooker/pressure cooker. A little paprika or cayenne pepper goes a long way with rice if you enjoy spicy food.
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