/ck/ - Food & Cooking

[Anonymous No.3771905]

OH FUCK YES I MANAGED TO GET THAT RICE RIGHT.

but it's... kinda tasteless.

what does /ck/ do to imbue a good flavor to it's rice?

[Anonymous No.3771912]

looks good, post method.

[Anonymous No.3771916]

>>3771912

sorry, but pic is from google.

my rice came out similar, but with some roasted garlic inside

[Anonymous No.3771921]

Add salt to the water.

[Anonymous No.3771924]

roasted garlic is a very good start.

I suggest onions or try boiling in beef broth instead of just water. Might make the pan messy as hell but I bet it's delicious.

[Anonymous No.3771925]

Chicken or duck fat. Add peas, corns, or beans when cooking the rice.

But mostly? I just cook a nice soup or stew that goes with the rice.

[Anonymous No.3771931]

>>3771905
tasty rice guide:

2:3 ratio of rice:water
add salt and vegetable oil to your water

boil on medium with secure lid and check rarely until there's no more liquid

boiling any higher will cause rice to burn

there ya go.


the vegetable oil gives it a great flavour. Pretty much anything liquid based you can add to the water and the rice will absorb it.

[OP No.3771936]

i'll describe what i did:

get pan
get olive oil
a weaboo bowl of regular rice
a garlic clove

garlic clove is now small dices
boil a good amount of water
put pan of fire
put oil in pan
fry garlic in pan
throw rice
fry a bit
put water on until it reaches the height of the rice
put salt
put lid on pan
wait until water dries out
check if rice is good
repeat if necessary
done

where should i put the onion on? i fucking love rice.

[Anonymous No.3771940]

Use it for fried rice.

Or, next time add in some coconut milk and slices of ginger, and some jasmine rice. Holy shit, the fragrance alone is intoxicating.

[Anonymous No.3771945]

jerk off into it. adds flavor and nutritional value

[OP No.3771947]

>>3771945

you were there weren't you?

[OP No.3771957]

>>3771955
should i post the cooking section alone?

[Anonymous No.3771955]

>>3771947

someone's at the door
gotta hurry
gotta hurry

[Anonymous No.3771992]

bump

[☢ !2fiREZiSTw No.3772000]

Toast it with butter and aromatics prior to adding water/broth. Then cook as usual.

[Anonymous No.3772003]

>>3772000

i toasted it with olive oil and diced garlic,

won't butter make it too greasy?

[Anonymous No.3772008]

>>3771905
butter, pepper, ketchup

in that order

[Anonymous No.3772012]

Add a couple of teaspoon of hummus or tahini and some fresh parsley to your white rice. It's tasty as fuck.

The first time I tried it was from an accident. I was at a greek/lebanese restaurant and spilled some of the chickpea sauce on my rice. It ended up being delicious.

[Anonymous No.3772018]

>>3772012
good! i know none of those spices!

thanks anyway

[Anonymous No.3772020]

use chicken broth instead of water

[Anonymous No.3772021]

For every one cup of rice two cups of water one teaspoon of salt no more then 1 tablespoon of butter, let water boil put rice in wait for the water to come back to a boil place lid on pot turn heat to low and cook for 20 minutes.

[Anonymous No.3772033]

goddamit

now i see there are a million ways to cook rice.

thanks for the help guys.

[Anonymous No.3772037]

>>3772018
Hummus and tahini aren't spices. Tahini is a sauce made from ground sesame seeds and olive oil. Hummus is a sauce made from chickpea, lemon juice, garlic and tahini.

[Anonymous No.3772048]

1 large skinned and boned chicken breast or thigh, frozen
1/2 cup frozen edamame
2 carrots, diced
1/3 cup diced onion (whites of green onion or white onion or combination)
2 eggs, beaten
1 tbs butter
2 cups cooked leftover rice
1 tsp sesame oil
2 tbs soy sauce
1 tbs oyster sauce
salt & pepper
toasted sesame seeds
optional -- chopped mushrooms, bean sprouts, bell pepper, hoisin sauce, ginger

In a large non-stick skillet, boil frozen chicken and frozen vegetables a few minutes in a 1/2 inch of water. Cover and cook until chicken is thawed but still raw, drain. Set aside.

Dice now-thawed chicken and add to skillet with all vegetables and some oil. Stir fry until chicken is lightly golden and cooked through and vegetables are tender. Set aside.

Cook egg in pan, slice into bite-sized strips with edge of spatula. Set aside.

Add rice to pan with a bit of butter and sesame oil, toss vigorously to break grains apart and to lightly fry rice to heat and to remove excess moisture. Add reserved vegetables, chicken, and egg, continue to toss vigorously with soy sauce and oyster sauce, correct salt and pepper. Sprinkle reserved green onion and toasted sesame seeds, serve hot.

[Anonymous No.3772049]

>>3772033
just always remember that their is a 2:1 ratio liquid to rice. i posted >>3772020
but some times i will do 1 cup water and 1 cup white wine, or 2 cups beer. just always remember this ratio.play around with it. you could ads some vinegar, or milk even. also a little salt and butter cant hurt

[Anonymous No.3772059]

>>3772049

my method is keep adding water until it's done.

i prefer constant testing rather than time

[Anonymous No.3772065]

>>3772059
2:1 and 20min is my go to

[Anonymous No.3772068]

>>3772065

the problem is different ovens and rices.

but i guess this will do.

[Anonymous No.3772073]

>>3772068
agreed. i was just thinking of jasmin or plain ol' white rice.

[Anonymous No.3772373]

white rice with some cilantro (leaves and stem), and with some salt tases pretty good.

[Anonymous No.3772393]

>>3772059
how do you test it?

[Anonymous No.3772565]

Sorry, but I wanna bump this thread.
I've been having issues with my Rice Cooker. It's a 10-cup Aroma Brand, which is sorta cheap and from Wal-Mart. Anyhow, it has settings for white rice and brown, and doesn't mention any differences for water necessary to cook brown vs white.

Anyhow, I follow directions, and get sticky sticky sticky brown rice. I rinsed it, putting it in a tupperware and shaking it, two times. I don't have a strainer small enough for rice. It also feels undercooked, and stirring it is a bit more of an ordeal than it ought to be. OH, and it boils over.

If anyone has any advice for how to improve my result, I am all ears. I know a pan method might be easier, but I'd really prefer to focus on improving the results with the cooker for efficiency and convenience. Thanks in advance.

[Anonymous No.3772582]

buy better rice

white rice:
add two cups water
bring to boil
add 1 cup rice
reduce to simmer
put lid on pot
cook for 20 min.
take lid off
let sit 3 min.
done
this is rice

[Anonymous No.3772651]

>>3772049
>just always remember that their is a 2:1 ratio liquid to rice
Only if you don't wash and soak your rice beforehand like you should.

[Anonymous No.3772660]

I salt the water and use a flavorful oil or butter.

Sesame oil if doing curry
Peanut oil if doing asian
etc

[Anonymous No.3772667]

>>3772651
explain yourself

[Anonymous No.3772680]

>>3772667
You should always wash and soak your rice because it gives you a better texture and consistency. Grains of rice are almost invariably coated in dust rubbed off from other grains of rice, and this dust can make your rice gummy and sticky. If you wash your rice in cold water to remove this dust, your grains will stick to each other much less and you'll get a better consistency.

As for the soaking, that softens the grains so that a shorter cooking time and less water are required - which means that your rice gets steamed instead of boiled and has a better texture.

[Anonymous No.3772684]

>>3772651
I understand washing the rice, but soaking? Maybe I've been doing it the wrong way but i never soak my rice and it always turns out good. What does Soaking the rice do to it?

[Anonymous No.3772685]

>>3772684
srry in late. Thanks for the info will try next time i make rice

[Anonymous No.3772845]

I like to eat my rice with other things. Saucy things, like chicken adobo or pot roast go great with rice. Alternatively, wait a day, and make it into fried rice

[Anonymous No.3772867]

OP: Sometimes I like to throw 1 bullion cube per serving of rice in the water I cook the rice in. The rice absorbs the flavor of the bullion really well.

[Anonymous No.3772873]

>>3772684
Soaking softens the grains and lets you use less water when you cook your rice. less water = less boiling = less stress on the rice = more intact and non-deformed individual grains = better rice. The more your rice gets knocked around (either by boiling water or stirring or what have you), the more the grains are going to fall apart and the more the grains fall apart the mushier it makes the final product.

[Anonymous No.3772875]

>>3772049
The ratio differs depending on the rice

[Anonymous No.3772877]

>>3772873
You shouldnt be boiling your rice to begin with...

[Anonymous No.3772898]

>>3772877
That depends on what you mean by "boiling"; do you mean "bringing the rice in contact with water heated to 212 degrees Fahrenheit" or do you mean "covering the rice in water, cranking up the heat and checking back in half an hour"?

[Anonymous No.3772899]

In a cooker, how much salt would I have to put in the water to keep it from boiling up?

[Anonymous No.3772918]

>>3772899
Enough to soak up all the water

[Anonymous No.3772970]

use chicken stock instead of water

[Anonymous No.3772973]

dont add anything but salt

[Anonymous No.3772987]

caraway/cumin seeds
juniper berries
chicken stock instead of water

[Anonymous No.3772989]

>>3771905

-salt
-olive oil
-parmesan cheese

that the basic when i don't feel like cook anything else, some fresh tomatoes i have some around.

[Anonymous No.3773005]

whenever i use rice as a side dish for something like the indonesian kitchen, i make saffron rice.
I really like the taste and it also looks beautiful on your dish.

First cut an onion and fry it in enough oil.
When the onion is almost done at a chopped garlic clove and some tumeric powder(fresh does taste better).
Now at the rice(use a good kind like basmati) and wait till it gets a bit of a glassy look.
At some lemon juice and stir.
Soak the saffron in a cup of hot water. Wait till the water gets piss yellow.
At this and enough water to the rice so it is covered by an inch of water.
At a pinch of salt and let it boil till its done.
At the end stir some butter through it for some extra taste.

[Sceak !!LciZj2frsW6 No.3773018]

You can pilaf it. Just roast the rice in oil and salt until it's fragrant before adding water.

It comes out delicious.

[Anonymous No.3773036]

Hmmmm, no one has mentioned it so here goes.

LOOK UP PERSIAN/IRANIAN RICE DISHES. THEY ARE AWESOME.

I kid you not.
e.g.
http://www.sbs.com.au/food/foodsafarirecipe/index/id/628/n/Zereshk_polow

[Anonymous No.3773059]

two bowls of rice, 2 tablespoon salt, half stick of butter, wait until butter melts add two bowls of water. wait for it to boil then put on low heat for 20 min.

[Anonymous No.3773084]

>>3773036
persian rice is the shit. my brother married a persian chick, so everytime i get invited to dinner at their house, its no food the whole day and a big joint beforehand.
then im stuffing myself with spicy/sweet food of the gods.

[Sceak !!LciZj2frsW6 No.3773091]

How does rice compare as a crop to say...other starches?

It makes swamps arable but aren't there other, more efficient crops that can be grown in those conditions?

The U.S. subsidies rice production so I doubt it but I'm wondering if anyone else can offer insight into rice agriculture.

[Anonymous No.3773095]

i add coconut milk to basmati rice plus salt

[Anonymous No.3773105]

>>3773091
>I'm wondering if anyone else can offer insight into rice agriculture.

....
I think you need to go to a proper forum on agriculture to have that questions answered.

Note that rice/wheat is the alcoholic drink that easterners and westerners enjoy. Both probably come from the same plant before they were genetically altered to hell.

One thing I can say is rice is hard to digest, hence why asians have developed a relatively long lower stomach, with long intestine, to digest it. Bread is easier to digest (which might also explain why westerners have bigger body?).

Go (out there and research) figure.

[Anonymous No.3773112]

salt, crack in alot of black pepper. Sometimes grate a lemon grass or add a few dry leaves of bayleaf
Or you can also add in a pre-mixed spice mix

[Sceak !!LciZj2frsW6 No.3773114]

>>3773105

Wikipedia says it's a shitty crop that requires a shitload of labor.

I know it was valuable for the U.S. in the colonial era but there were slaves back then. I'm not sure how it came to be popular in Asia. Probably the same way as wheat, as you suggest but rice lacks certain properties of wheat that make me doubt it was identical.

It's a grass and requires quite a bit of processing. Has the Earth become what it is because humans managed to proliferate out of sheer boredom?

That's pretty sickening.

[Anonymous No.3773118]

I like the various kinds of rice they make in India; holy FUCK are some of those recipes good. There's one I'm particularly fond of where you saute onions with some spices in ghee, add in chopped spinach and then once the spinach is wilted you add the water and rice, turn on the flame and cook it normally.

[Anonymous No.3773137]

>>3773114
In terms of raw energy value by weight, rice beats just about every other starchy crop grown. Back when humans were starving and eating things like bark and twigs just to fucking survive, this was a god send. In times of famine, the energy would've undoubtedly helped.

[Sceak !!LciZj2frsW6 No.3773149]

>>3773137

So much is obvious.

I think I just don't like organic life.

[Sceak !!LciZj2frsW6 No.3773157]

>>3773149

Animal life, actually. I like plants and fungi.

[Anonymous No.3773190]

I like rice.

[Anonymous No.3773192]

>>3773149
>>3773157
How edgy.

[Anonymous No.3773204]

Wasabi furikake is the Best.

[Sceak !!LciZj2frsW6 No.3773214]

>>3773192

I'm sorry. I just see human evolution through rice cultivation and I'm just ... disgusted that so many humans managed to spread out of an instinct for self preservation and sheer boredom.

It's like an organism but there's no brain. It's ... just kill it.

inorite. sorry. i'm just like that, I think it's genetic.

[Anonymous No.3773257]

I add onion powder, garlic , butter, broth, curry powder, soy sauce, five spice powder, old socks, most anything you like the flavor of should work.

I like to

[Anonymous No.3773261]

use the pre flavored rice for fried rice

[Anonymous No.3773262]

You need a good rice like jasmin or basmati. You can smell the difference when you open up the bag.

[Anonymous No.3773269]

>>3773214
>I'm sorry. I just see human evolution through rice cultivation and I'm just ... disgusted that so many humans managed to spread out of an instinct for self preservation and sheer boredom.

Go take an anthropology class; you're either horrifically misinformed or talking out your ass or both.

[Anonymous No.3773293]

>>3773262
this, so much this

[Anonymous No.3773322]

>>3773269
There was literally no misinformation in what he said, the fact you think there is means you should probably take your own advice.

[Anonymous No.3773324]

>>3773322
Forgot your trip, Sceak.

[Anonymous No.3773326]

>>3773324
Nope, not Sceak shockingly enough.