Rice tips

[Anonymous No.17588996]

I've been eating fish and rice for awhile now. Recently I stopped getting those pre-cooked microwave shits and started cooking it stovetop. What can I add to my rice that isn't stuffed with sodium that'll give me a bit more flavor out of it? Currently I put green onions and a small bit of broccoli in the pot while it cooks.

[Anonymous No.17589001]

use chicken broth instead of water

[Anonymous No.17589005]

>>17588996
salt, roasted cashews, broth concentrate, tomatoes, dried rosemary, dried oregano

[Anonymous No.17589135]

>>17588996
Adding herbs to the water while cooking adds nice aromas. I like adding green kardamom, but star anis and cloves work too.

[Anonymous No.17589148]

>>17589135
>star anis
more like star anus lol fucking fag

[Anonymous No.17589153]

peas,carrots,corn

[Anonymous No.17589165]

Tumeric and cumin seeds

[Anonymous No.17589171]

>>17588996
pic related pham, the yellow thingie is omelette
Pro-tip: eat along chinese style thick soy sauced chikun cut in small bite bits. Extra bonus: the chicken comes with bamboo shoot slice and champignons.

Just ate it the other day, shit's delicious.

[Anonymous No.17589404]

>>17588996
Add powdered beef gelatine. It doesn't add flavor but makes the texture way better.

[Anonymous No.17590521]

toast broken vermicelli with rice in sesame oil until the vermicelli is brown
then cook it, add some turmeric

[Anonymous No.17591285]

>>17588996
I make myself quinoa instead, but I imagine this will work well with rice

1/4 cup dry quinoa/rice
2 teaspoons mushroom power (I use bolete)
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 tablespoon crushed red pepper (omit if you don't want spicy)

it goes REALLY well with my fish and creamed spinach. taste just like the kinda fried rice i like from the chinese restaurant

[Anonymous No.17592397]

>>17588996
you could try and make cheesy rice like my dad used to make

[Anonymous No.17592473]

>>17589171
>chicken
>its pink

[Anonymous No.17592486]

>>17588996
if you want flavor you have to add flavor.
Cook the rice with chicken broth. If your broth is home made and "really good" that's enough, but it will probably need some spices, onion powder, garlic powder, a bit of heat, oyster/soy sauce, herbs you like. And don't forget the fat, you need fat, Hopefully you have chicken fat from your broth, if not then the next best fat is lard. Oil will work but it lacks flavor.
Now pay attention to the photo. I cook rice in this big nonstick skillet-wok thing with a tight fitting lid. The large nonstick area allows me to toast the rice on the bottom with a couple minutes extra cooking time, and its goddamn delicious. I have heard this called "Persian rice" but I don't know if its really that, I just cook it a few minutes past done until the bottom gets crisp. More flavor for free.

[Anonymous No.17592503]

>>17588996
I usually cook 2-3 cups of rice with powdered vegetable stock, garlic, a lot of turmeric, and a glob of coconut cream by absorption so there's no liquid left and not eat it that night. I put the saucepan in the fridge overnight with the lid off and fry it in sesame oil the next night in a super-hot fry pan with spring onions + 2 eggs + some kind of canned fish like tuna or sardines

[Anonymous No.17592652]

Cardamom, star anise, chilli flakes and salt/pepper works very well. Use stock instead of water. Coat it for 1 min in sesame oil. Turmeric, cumin & paprika with chilli flakes. All these work well

[Anonymous No.17592808]

>>17589171
>Pro-tip:

[Anonymous No.17592825]

>>17588996
Cum fry weird

[Anonymous No.17593067]

>>17592486
Mmmm teflon rice

[Anonymous No.17593422]

Toast the rice before you cook it. Toast in butter or sesame oil and add onions/garlic and whatever spices you want. Add dried herbs or other diced vegetables. I like the texture better when I toast it anyway. You can cook it in broth if you want but I've never cared for that. I also never have quality broth though.

[Anonymous No.17593445]

>>17588996
i'm a fan of adding cardamom pods and a stick of cinnamon

[Anonymous No.17594928]

Lentils, any kind with a little bit of olive oil on it

[Anonymous No.17594949]

>>17592473
It's because it's ham, not chicken like that retard said

[Anonymous No.17596605]

>>17588996
>What can I add to my rice that isn't stuffed with sodium that'll give me a bit more flavor out of it?
Does your rice have a bad flavor to it? Every time I make rice its good enough to eat plain.

Wait.... don't tell me you don't wash the chemical coating off your rice before you cook it. You do wash your rice, right???

[Anonymous No.17596613]

>>17596605
Yes I rinse my rice a few times to get all that powdered starch and whatnot off of it.

[Anonymous No.17596636]

>>17596613
What rice do you use? Does it come out like solid but cooked grains or does it come out gummy?

If you use the cheapest generic white rice it will probably end up gummy and I don't like the texture and taste. Jasmine rice is common and much better.
My favorite is basmati rice, which I usually use for curries. Sona masoori is good too.

Many cultures have plain white rice as a side dish, with maybe a tiny bit of butter added. There are other good dishes with rice as the bulk of the dish. Try soy sauce, sesame, diced spring onion and grated fresh dinger. You can throw an egg in there too.

[Anonymous No.17596661]

>>17596636
The brand is called Minute. I use their brown rice over stove top. It comes out solid and just a tiny bit sticky towards the other grains of rice but not really clinging to everything. Like I said i only use it with fish for the most part and mix it up in a bowl together after pulling the fish apart. Just looking for all super low sodium alternatives I can put into the dish to give the rice a bit more flavor.

[Anonymous No.17596677]

[Anonymous No.17596795]

>>17596677
Completely unnecessary. Save the money and just use a pot and pan.

[Anonymous No.17597275]

>>17596795
A pot AND a pan?

[Anonymous No.17597308]

>>17597275
Yes

[Anonymous No.17597412]

>>17589001
This works out surprisingly well.

[Anonymous No.17597585]

Is there anything wrong with just rinsing out excess water after the rice is done cooking when I accidentally put in too much? Seems pretty foolproof to me that way since i hate measuring, i usually do the finger trick

[Anonymous No.17597969]

still not gonna wash my rice
seethe fucking chinks