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What are the best meals that taste just as good

Hey everyone I was wondering if you all could help me with rice .. we really …

Hey everyone I was wondering if you all could help me with rice .. we really ain’t rice ppl to begin with but when we eat it it is always flavored rice in packages or already made in cans .. with the way everything is going I started to stock up on just white rice and we dont like it at all . How do u flavor it like beef flavored rice chicken rice or fried rice ect ? I’ve never had to cook rice from a bag and it seems to come out pasty so what do I do TIA

thank for the original creator Melinda Metlin

36 thoughts on “Hey everyone I was wondering if you all could help me with rice .. we really …”

  1. Jennifer Barker Glick

    I cook my rice in coconut water 1 &1/2 cups to each cup of rice and add 1-2 tbsp of butter. It gives it a very subtle sweetness. If I’m making a rice-a-roni style rice I cook my rice in chicken/beef broth or water with bouillon. I also find jasmine rice has the best texture.

  2. Vanessa Jacqueline Harris

    I use broth instead of water…. and I like to sautée onion, bell pepper and garlic in a pan, then cook the rice in that pan. Then I’ll add some seasonings

  3. Sandra Caruso Carocci Tehan

    Cook I. Beef or chicken broth instead of water. Add your favorite spices. Experiment

  4. Lou LeBlanc-Shaw

    Tip: I always rinse my rice in cold water before cooking to reduce starch regardless of what method I use to cook it. My preferred white rice is jasmine or basmati

  5. If you’re cooking for 1-2 people use 1 cup rice and 2 cups water.. if you’re cooking for about 3-4 people use 3 cups rice and 4 cups water in a rice cooker or on the stove and boil on med-low for 20 mins covered. To flavor add bouillon cubes to the water or sometimes I just do lots of butter and seasonings in the water and mix n then let it cook 🙂

  6. Cook it in chicken broth for rice pilaf. Cook it im tomato paste for Mexican rice. Also for Fried rice this is my favorite recipe

  7. Instead of just using water to cook it use broth or bouillon cubes with water to flavor the rice

  8. Becky Moyer Bedard

    I like the Better than Bouillon roasted garlic flavor. It makes white rice so flavorful

  9. I use tomato bouillon to the water when make my Spanish rice. 2 cups water boiling add 1 cup rice stir. Put on lid and reduce heat to low. Don’t remove lid for 20 minutes. Your rice is done.

  10. I won’t eat plain rice either. My husband likes it for breakfast with some cinnamon and brown sugar in it. I usually add it to a stir fry with some soy sauce, teriyaki or whatever flavoring you like.

  11. Christie Wojtasczyk

    I always use chicken or beef broth, due to many food allergies. After cooking I add garlic powder, butter, and Mrs Dash Original blend (yellow top) If I make any main dish with gravy or sauce at goes great over rice. From hamburger steaks to orange chicken. I put them rice on plate first then to with the steaks and gravy or chicken and sauce.

  12. I find that a couple teaspoons or tablespoons (depending on how much you are cooking) of bouillon gives more flavor than broth. I usually throw in some mixed veggies, bouillon and meat. Bring to a boil, reduce to a simmer and cover. After app 17 min, take off the stove. Leave covered for another 5 or 10 minutes. Take lid off and perfection. Don’t touch, don’t stir… just follow direction and always fluffy, not sticky.

  13. You can also use tomato boullion to make broth. Tomato boullion cubes can be found in the Mexican food section. I also sometimes use vegetable boullion powder to make veggie boullion in which to cook the rice. If you are making 1 cup of dry rice using 2 cups of water,, simply make 2 cups of broth per boullion package directions. You can also stir in shredded cheese into hot cooked rice until melted or add cheese sauce made from powder following powder directions.
    Can add seasonings and either frozen veggies into the broth/rice to cook at the same time or rehydrate dehydrated veggies and add to mixture while cooking. Common veggies I add include chopped spinach or broccoli, bell peppers and celery and onion, peas or peas and carrots, corn and black beans and chopped hot peppers with Cajun or Mexican seasoning. Can add quick cook red or black beans while cooking (those are just previously cooked beans that were dehydrated) or drain canned beans and add to the mixture.
    Want a creamy sauce? Then make an extra cup of broth with boullion cubes and stir in a tablespoon or so of cornstarch, add to the cup of cooked rice and heat until thickened.
    Plain white rice can also be served as a side like mashed potatoes with gravy.
    Also look into making rice pudding with raisins for either dessert or an alternative breakfast in lieu of cereal or oats.
    There are many knockoff Knorr rice recipes available when one Google and they are usually less expensive than the commercially packaged retail version. Note that the commercially packaged versions usually have a mixture of rice and orzo.

  14. Sandra Elizabeth Sanchez

    I think it also depends on the type of rice you purchase. We normally get jasmine rice which usually comes out good and not pasty but I think other rice co.es out kind of sticky.

  15. Noora Nickeyy Khalil

    All these things might sound silly to some but in case you don’t know :

    Soak your rice in water before cooking to remove starch

    Add rice to already boiling water( lightly salted) , it should cover a little less than an inch over the rice . You can substitute the water for chicken stock but if you don’t have then you can use chicken powder

    Here’s what I do for “ Spanish rice “ it’s probably not very Spanish but that’s what I call it.

    Rinse rice
    Fill a kettle with water and boil

    While the water is warming up, add the following powders to a small bowl for prep:
    Black pepper
    Chicken powder
    Chili powder
    A tablespoon of tomato paste

    Raisins ( optional)

    Heat up the pot you will be cooking rice in and add oil of choice / ghee/ butter.
    Once heated , add the rice, stirring occasionally for a couple of minutes

    Add the spices and tomato paste and mix.

    Once combined , pour boiling water until it covers the rice about a knuckles length.

    Cook covered on medium high for 10 minutes.

    I like to check the rice at the 7 minute mark . If it looks like there’s no water I take a chopstick ( or any utensil) , poke a few holes and add a little more water . Cover again, turn off stove once rice is done and let sit for 5 minutes.

  16. Take the rice and add 1 tbsp of beef bouillon, a can of French onion soup, and 2-3 tbsp of butter.

  17. Long grain white rice, not the quick cooking, is cheap, pretty hands off, and easier than one might think to cook. Here are my tips and a basic recipe that goes so many ways.

    This is how I do it and the most basic way, great for making rice pudding or adding to a dish. Read further for a savory version. I always use a two to one ration of water to rice. Two cups water to one cup rice. Bring the water and a 1/2 tsp of salt to a boil. Add the rice, stir and return to a boil. Cover and reduce heat to medium low. Leave it for 20 minutes. Remove from heat, but do not remove the lid. Let it sit for at least 5 minutes. Remove lid and fluff.

    This is a basic rice pilaf that I take to many different ways. I start with 3 cups of water, 1 packet of noodle soup mix, and one cup of rice. Add water and noodle soup mix to a pan and bring to a boil. Add rice, stir, return to a boil. Cover and reduce heat to medium low. Leave alone to cook for 20 minutes. Remove from heat and let sit, covered for five minutes. You can add some pepper to taste, a great side dish. Or you can try the following:

    Cook ground beef with taco seasoning. Add cooked beef and a can of drained diced tomatoes (you can use the drained tomato water in the pilaf at the beginning) and a can of drained corn. This is great with shredded cheese added at the table. Serve with salsa and tortillas too.

    Add frozen peas and drained tuna with the rice, returning to a boil and stirring before lidding. When finished season to taste adding a tablespoon of butter if wanted.

    To finished pilaf add a can of cream of mushroom soup, pepper, a green frozen veg like peas, green beans, or broccoli florets during the second step. While the rice is cooking put some boneless and skinless chicken on a sheet pan. Pour a touch of oil, I use olive and spread all over the chicken. Season with any blend you like. Bake for 25 minutes at 350, turning once, until juices run clear. Let the chicken rest at least five minutes.

    I used to be afraid of cooking rice. This method prevents that pastyness that quick cooking rice provides. I hope this helped.

  18. Karen Gershanov

    I am seriously hooked on the Better than Bouillion products…and it works miracles for flavoring rice. It’s quite salty, so you should be careful about not using too much. Makes a world of difference with white, brown, and that mixwd wild/white rice you can get at Sprouts.

  19. Instead of water, use chicken broth or beef broth. You can also use bullions to flavor your rice. Mix water with a bullion (chicken or beef) and add rinsed rice to it and cook normally.
    Got leftover ham? Dice it, cook it a bit in grease, add water and rice and finish the rice.
    White rice can be turned to fried rice and mixed with other things to stuff peppers, tomatoes, zucchinis, eggplants, etc. You can also add Italian seasoning to make it into fried rice balls stuffed with cheese or other things.

  20. Marsha Schneider

    If you can afford it I’d buy a rice cooker with a steamer basket. I use it at least once weekly and I love it because you don’t have to stand at the stove and watch the food. The rice comes out perfect and fluffy every time. Plus my veggies steam on top. We add herbs and seasoning appropriate for what ever we are having or leave it plain if we have a sauce. I’ve never liked any of the microwave rice. I agree it gets too pasty.

  21. Brian Palmateer

    Cook in vegetable, beef or chicken broth. Can also add chopped onion and vegies to recipe.

  22. Trish Sullivan Taylor

    I find the key is to not stir it until the water had absorbed. Then just fluff it up with a fork. I use the flavor cubes or homemade stock for extra flavor.

  23. Investing in a rice cooker is your best bet! You can add all the seasonings into the uncooked rice and it’ll do all the cooking for you

    But fried rice is best with day old rice that’s been refrigerated. Seasonings I put in my fried rice is garlic powder, soy sauce & oyster sauce. I sautee the veggies, egg & meat separately then add the cold plain rice and it’ll break up & that’s when you add your seasonings !

    You can also try making Spanish rice which is super easy to make

  24. We eat lots of rice in our house. I am very picky about the texture, so I only buy basmati. To make it perfect every time (not clumped or soggy, not dry) I measure out what I need into my sauce pan and rinse it several times until the water is somewhat clear then I let it soak for at least 15 mins. I rinse it one more time and cover the rice with water until it is at a depth of my knuckle on my index finger from the top of the rice. Add some salt (about a half tsp) and bring it to a boil. As soon as it begins to boil I give a gentle stir and cover it and turn the heat down to low. After about 5 or 10 mins I turn the heat off and let it sit for another 10-15 mins. Make sure to fluff it before serving.

  25. I usually only make cup but you can adjust this however you need. Put your rice in a pot with water an put it on the stove, bring it to a boil and then turn the heat all the way down to a low low simmer and put a lid on it, let it cook for about 20 minutes then give it a stir and try some. If it’s the consistency you want then go ahead and add some butter and any seasonings you want an stir real good, let it sit for about five minutes off the heat and your golden 🤌

  26. Kimmie Thibodeaux

    I see some people mix chicken or beef broth in with it instead of the water it calls for. Like let’s say you’re making a chicken meal, then use the cubed chicken broth in it.
    If you don’t have one, totally invest in a rice cooker. Or also an instant pot has multiple functions and also makes rice. Pinterest is great to find recipes, and most of them are easy.

  27. Siriprapha Nikkichan Henning

    Use a flavourful liquid and spices and/or toast the rice a little.
    But i would practice making fluffy white rice first.
    Wash the rice well. Jasmin or basmati is the most fragrant and fluffy, they’re long/medium grain rice, like what you get at indian or chinese restaurants. Calrose or other sushi rice is short grain and sticky better for rice puddings and risotto although delicious as normal rice but it’s trickier to get right imo.
    You’re probably using too much water so the rice is overcooking and getting pasty. I use the IP and use a little less water than rice so for 3C rice i use 2.5-2.75C water.

    Jamie oliver also has a method where you boil the rice til almost done then drain and steam until perfect.

    I find rice should be on the blander side so it can soak up whatever sauce I’m using.

  28. Kimmi Rayne Paige

    Cook it in broth instead of plain water. Add your preferred seasonings. When my parents forgot to buy cans or boxes of broth and we were getting low on spiced they’d use powdered soup mixes with water and white rice.

  29. The most cost efficient way to season your rice will be to use the little bouillon cubes. Also, I tend to only do rice with dishes that has a lot of sauce and that flavors the rice, too.

  30. Amanda Hammer Noel

    I used to be really bad at cooking rice. So I started baking it. I found a recipe on allrecipes.com for it. Then I started using my instant pot to cook it, same recipe and just pushed the rice button. Great every time. We aren’t huge fans of rice either but my kids will eat this one.

  31. Stephanie Bettis

    Brown ground meat add Rotel or diced tomatoes a can of beans, 1 cup of rice season like tacos, chili powder, cumin paprika salt, add water to every thing is covered in liquid, bring to boil cover, and simmer for 15-20 minutes.

  32. I like to cook the rice with chicken broth, olive oil, and seasonings like garlic powder, onion powder, basil, oregano. If I have pesto I add a couple spoonfuls of that also.

    For Mexican rice, I cook it in chicken broth, tomato sauce, cumin, chili powder, salt, cilantro, and lime juice.

    For Asian inspired rice, I cook in chicken broth, garlic power, ginger, soy sauce, and honey. After cooking, top with green onions, sesame oil, sesame seeds, stir fried veg/meat of choice.

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