Got a rice cooker recently, loving it. Looking for suggestions for spices/additions for rice. So far I’ve played around with soy sauce and cayenne pepper.
Any ideas or suggestions?
I love my rice cooker too!
We sometimes play around with honey and candle wax.
Man, those dogs look mighty tasty.
Oh, and garlic. Makes everything better.
I was thinking about making a post about my rice cooker. I freakin love it. Makes perfect rice everytime. Rice is cheap, and there are many different varieties. This thing is great for lifters with all different kinds of goals, except maybe those following low carb diets.
I have a few good suggestions.
- Add tumeric to your rice
It adds a little bit of bitter flavor, but a good way to add some natural anti- inflammatory goodness to your rice. It also makes it a neat yellow color.
- Costco No- Salt Organic Seasoning
There is 20+ herbs and spices in this seasoning. It adds a good blended flavor.
- Molly McButter Cheese Sprinkles
I use this stuff every once in awhile. I don’t go overboard with it, because one of the ingredients is hydrogenated oil, but I figure there’s such a small amount, that it won’t have too much negative impact on health.
- Curry Powder
Curry powder is great because it not only includes tumeric, cumin, it also contains fenugreek which has been shown to help stabilize insulin levels.
- Kimchi
I’m not sure if its because I’m half korean, and I was reaping the nutrition from kimchi since conception, but kimchi and rice is a great combination. I wouldn’t cook it with the rice, but eat it on the side with rice and meat/ vegetables. It’s a bit spicy however. It works really great with leafy green vegetables, like spinach or collard greens.
My final suggestion is if you have access to a Costco, see if they have bags of organic short grained brown rice. The Costco I goto in White Marsh, MD has it and its great. Lots of fiber, and very filling. I’m pretty sure its around 13 bucks for 15 or 20 pounds. They also sell big bags of Jasmin rice for pretty cheap. I like stickier rice because it’s easier to eat.
Cilantro and lemon, great great combo.
when my rice is just about done in my rice cooker, i like to add an egg on the top… Sometimes I’ll mix it up like chinese rice or leave it kinda like a poached egg…
Anyway… other good additives to rice that I like to use are onions (before you begin cooking the rice in the cooker)… Parmasaen cheese, basil, black pepper, and other spices. Mainly cheese though… That’s what’s up.
Are rice cookers just for people who don’t know how to use a pot, or is there actually some advantage I don’t see? I always grew up using a red teflon pot and never had rice I wasn’t happy with - whats a cooker do thats special?
Not saying its not special, just I’m dumb.
On topic: I think I could even fuck up rice in a cooker. I fuck it up so bad on the stove top either burning it or having it stuck to the pot or still soaking wet. I’m such a shitty rice-maker that one time I accidetally sent my rice 40,000 years into the future.
How do I know it went 40,000 years into the future you ask? (smart-ass!) It hyper-evolved and came back to thank me.
The type of rice you use will also make a world of difference. I absolutely love the texture and flavor of Basmati rice. With a bit of salt it already tastes fantastic but I usually also add 4 cardomon pods and 6 cloves per cup.
I do not use a rice cooker, though.
[quote]chris666 wrote:
The type of rice you use will also make a world of difference. I absolutely love the texture and flavor of Basmati rice. With a bit of salt it already tastes fantastic but I usually also add 4 cardomon pods and 6 cloves per cup.
I do not use a rice cooker, though.[/quote]
That’s how my mom makes it too. Sometimes a couple of sticks of cinnamon to that too.
Thanks for the suggestions everybody. Me and rice are going to be good friends from here on out.
[quote]CapnYousef wrote:
Are rice cookers just for people who don’t know how to use a pot, or is there actually some advantage I don’t see? I always grew up using a red teflon pot and never had rice I wasn’t happy with - whats a cooker do thats special?
Not saying its not special, just I’m dumb.[/quote]
I think it is more of a convenience issue as it makes perfect rice every time if you follow ratios ,it automatically shuts of, and has a warming function to keep rice at the perfect temp. It is basically foolproof.The more expensive rice cookers have more functions of course like steaming vegetables etc.
I inherited 2 books on rice cooker recipes from my old roommate; you can probably find one at your local bookstore.
this website has some nice recipes as well. these are more geared towards larger rice cookers of course.
Wow, I feel bad for you non-Asians.
If you have a steamer tray that came with it, use it. It works great for broccoli and other cruciform veggies, though you may have to pull them out before the rice is done, depending on how crisp you like your vegetables. Back when mine was working, I never had trouble eating enough vegetables.
I’ve also steamed chicken in mine (cut it thin, or buy “breast tenders” rather than whole breasts), and fish also works well.
If you don’t have a steamer tray, I’ve actually cooked chicken mixed into the rice. It’s more parboiled than steamed at that point, though.
Also, kimchi, as was mentioned earlier.
rice cookers are the bomb… too bad I don’t do well wtih carbs…