Rice
Rice
Best Way to Freeze Cooked Rice and Other Grains for Easier Reheating
Whether you’re dealing with leftovers, or planning your meals ahead of time, there’s a better way to freeze your grains. Save your Tupperware for something else and reach for a plastic freezer bag instead. It might be tempting to scoop your grains into an airtight container, pop it in the freezer, and call it good, …
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Lots about….Rice
I can’t remember the last time I shopped for rice. This doesn’t mean the rice we eat, and we eat rice everyday, is free, it just means that we don’t go to the store. This is what happens when one lives on a rice farm; we just don’t sell all we harvest. We keep the …
Quinoa, rice, or beans
Use chicken stock to cook instead of water. Stephanie Luu
Cooking rice
Every master of a craft has a particular tool that they favour, and for chef Dale Talde, it’s a rice cooker. “I find the best, and easiest, way to cook rice is by using a rice cooker. You’ll get perfect rice each time!” Chef Dale Talde of Talde
Saving burnt rice
Burned a pot of rice? Just place a piece of white bread on top of the rice for 5-10 minutes to draw out the burned flavour. Be careful not to scrape the burned pieces off of the bottom of the pan when serving the rice.
Cooking risotto
Start with a good carnaroli rice, which produces superior results (Acquerello brand is one of the best). When it’s time to add the rice, stir the grains until they become translucent, add a good lug of dry white wine and cook until it has evaporated. Key to a perfect risotto is a good-quality homemade stock …
Make Your Own Rice Milk
Ingredients 1 cup cooked rice (I prefer to use brown organic for a more nutritious option.) 4 cups water (filtered) Dash salt 1 Tablespoon sweetener (optional) Additional flavouring (optional: vanilla for vanilla-flavoured milk) Method 1. Place all ingredients in blender. 2. Blend for four minutes in a regular blender, or two minutes in high-speed blender. …
Risotto
When made properly, risotto’s richness comes from the starchy rice and the stock. As the risotto cooks, stir it with a wooden spoon in rhythmic movements that go across the bottom and around the sides of the pan. The rice should constantly be bubbling, drinking up the liquid as it cooks.Suzanne Goin – Lucques and AOC, …
