Rice Plus Anything And Everything

 O ne of the easiest meals to make right now is rice.It's a filling comfort food that can be mixed with anything and eveything. You can mix it with fresh or leftover ingredients.

Instant rice is the best kind to work with , especially if you're a novice home chef.It 's a quick cook and also lower in carbs and calories if you're actually watching your weight right now. You could go for brown rice for a healthier alternative. Keep in mind that that flavor is slightly nutty flavor that may overpower more delicate flavors and spices. The same thing with basmati rice which has a nutty, spicy and sometimes floral flavor.The second question is what do you boil it in? water works the best but if you do want more flavor then thinl any kind of broth, from beef, to chicken to vegetable. This on it's own is a good and easy lunch or dinner. Add some butter and Parmesan and it'a great instant meal.Another good aspect of rice is that you can make two cups just for yourself our five or six for a family meal. It all dpeends on what you use the rice for. A cup is great in leftover soup but if you're making  a dinner, with gresh ingrdients, then use five to six cups.Just gauge it/

What can  you add to rice? Sauteed veggies are good. Think onions, broccoli and mushrooms sauteed in garlic and olive oil. It's a refreshing version of fried rice and made vegetarian by the addition of all these different veggies. You can also add some sliced carrots and peas too. If you want to make it heartier add some chicken , beef or shrimp. These can be sauteed separately or with the veggies themselves. Leftovers like ham or turkey can also be added to any rice dish for a satisfying lunch or dinner. You can add leftover  gravy to moisten it and also give it more flavor.  Repurposed leftovers like cubed sweet ptoatoes, and green beans can be added  if you want or jsut make a stand alone rice dish with these for a tasty side.  Aspicy dish is good on a cold night. You can make a Spanish or Tex-Mex version with the addition of chili or some hot peppers.Add a dash of chili powder and a small can of tomato sauce along with a dash of cumin. If you want toss in  some cooked crumbled beef or shredded chicken for a kind of enchilada feel.

A bowl of rice is satisfying. It's also versatile. Make it anyway you want, with favorite veggies and meats.

The Perfect Rice Dish

Depending on the skill level, rice can either make or break any chef, whether, home or professional.However, with a little help and the right kind of grain anyone can make a superior rice dish light and fluffy.The best part is that there's no need to use expensive rice or elaborate contraptions.Just use the right rice and a simple pot. Kim Severin explored this the other day in the Wednesday The New York Times Dining section.Many people ,even her , have problems with cooking rice.It can be too sticky and too starchy tasting ,which not only ruin it but ruin whatever dish it's accompanying.She enlisted help in this from a wide net of,social media, friends, coworkers and family.Julia Moskin ,another Dining contributor and Ms. Severin's brother recommended the fairly known knuckle method.This calls for measuring both rice and water levels against one's knuckles.This would work if everyone has the same sized fingers.There is a better method, and she found it.For one ,pick a good rice.The recommended kind is Carolina Gold.It is nuttier and more flavorful than the average white rice.You can use Basmati,an Indian rice that is more expensive but cooks up fluffier.Another good choice is Jasmine a Thai rice which is stickier and more flavorful.The next step is rinse the grains very well to remove any lingering starch.Measuring is a key also ,Two cups of water to one cup of rice.Add salt as well.Timing and patience are also crucial.You have to be patient to cook rice.Usually it takes a good fifteen minutes to cook up properly.One of the most important is a new step baking.She borrowed this from Virginia Willis,a Southern chef.Chef Willis learned this in cooking school and it makes big difference both in taste and texture.Baking time should be around seventeen minutes after fully boiling. What to do with it once its cooked? I liked the simple recipe Ms Severin included.It 's a plain rice dish with a tablespoon of butter.This is just a perfect dish on it's own but also a good side for any Cajun recipe or even a goulash when noodles might seem too heavy or chicken with gravy.There are also some other rice recipes such as the Southern classic red beans and rice.This is a hearty dish and a good showcase for the featured ingredient.It's a mix of red beans and spicy Andouille sausage ,flavored with all sorts of spices and herbs such as cayenne pepper and basil?It is an elaborate dish that takes two days to prepare but worth it.An easier one is Mexican style which requires canned tomatoes and peppers with the kick of jalapeño.You can cook it in water or for even more flavor try chicken stock.If there's any leftover plain rice then use it in the additional rice cake recipe.This is a truly tasty treat with the addition of zucchini and onion .Mint and cheddar cheese shreds are also added while two eggs are used for binding the rice to the other ingredients.The patties are then fried in butter.These would make great appetizers however they're perfect for a dinner or lunch .Serve with a blob of sour cream for extra flavor. Making rice should not be so scary?Buy the right kind.Follow the steps to create a light dish that makes not only a good side but an excellent main meal.The fear will go and in its'place, a passion for the perfect rice dish.

The Goodness of Rice

Every foodie should have some kind of rice in his or her cupboard. Not only is it a good side but also makes a good main dish. Rice is also versatile because it can be made into not only first courses but can be cooked into that comfort food of all comfort foods - rice pudding. There are so many different kinds of rice to choose from that it's helpful to know what's what.

There are many different types of rice. For basic cooking stock up on the instant short grained. This is the most versatile and you can use it in a variety of ways.Add some sauteed chopped onions and tomatoes to it as a nice bed for your grilled shish kabobs.This summer think about a rice salad based on the Italian hot dish risi bisi which translates into rice and peas. Make this but add carrots, broccoli, grape tomatoes or tomato slices and finish with a simple oil and red wine vinegar dressing. Louisiana Wild rice made into dirty rice with spices and andouille sausages is good with any Cajun or barbecue style chicken. The type is good with turkey as well as with game fowl such as pheasant or quail. It adds a chewy nutty quality and even gives rice stuffing a tastier spin.

If you're a big risotto fan always ,always, always have arborio on hand. This produces a certain creaminess when cook and its' kernels are polished with a white dot on each one. Arborio rice adds texture and taste to such dishes as the heavenly saffron laced Risotto Milanese and my family's Piedmontese risotto recipe , complete with chicken livers and tomatoes. I've heard of recipes that you can make a rice pudding out of it but have yet to taste this legendary creation.

Basmatis rice should be stocked if you're big on Indian cooking. You can also substitute Jasmine rice in its' wake. (although Jasmine s not good for just plain side dishes) Use both of these for biryani or spicy Moroccan pilafs.

When you're eating your risi bisi, basmati or risotto consider this. Rice is one of the oldest foods on the planet. It was first cooked some 2500 years ago. It began in China and then spread to India and Sri Lanka. The Greeks picked it up,spreading it through the Mediterranean and North Africa. It was later bought to the New World by Portuguese settlers to Brazil. It was also transported to Central and South America. Rice is a member of the family Poacea.

Rice is the perfect side dish but also the perfect meal. You can incorporate it into almost everything from exotic dishes to just simple puddings. Always have it on hand.