Meg's Rice Thread



  • This thread is all for @Meg

    Bring talk of rice here and make sure @Meg knows. She wants all your rice related chatter and recipes.


  • Pitcrew

    Is @Meg going to do shortrels about rice?



  • @WildBaboons said in Meg's Rice Thread:

    Is @Meg going to do shortrels about rice?

    If she wants her XP she is!


  • Pitcrew

    sticky black rice with coconut milk and mango



  • I like mine with turmeric and curry powder and a secret spice I refuse to share.


  • Pitcrew

    @Admiral is it semen



  • @tek Couldn't I get the same effect with salt and maybe some mild pork broth?


  • Tutorialist

    Fried rice.

    Best to use day-old rice for this. Either leftover rice you have from something else or just rice you make and leave in the fridge for a day. (You want it cold and not as full of moisture as fresh rice, or it ends up a sticky clumpy mess.) You're gonna want about four cups of rice for this (roughly two cups dry).

    Break and scramble four eggs. Set aside.

    Throw a dollop of oil in a pan. Some people like sesame oil. I think that has way too strong a taste, so I just use regular vegetable oil. Dice up a large white onion into pieces you find palatable. Sautee those in the oil until they start to sweat, and then throw in a bag of frozen peas and carrots. Add ginger and garlic to taste until onions are translucent. Remove from pan, set aside.

    Add a bit more oil to the pan. Take the cold rice and break it up as much as possible without making a godawful mess (you want as many grains to get coated with oil as you can manage, for best results). Stir cold rice into hot oil, frying for a few minutes until it starts to get heated through.

    Add soy sauce to taste. I use a lot of soy sauce, but you definitely want to add enough until the rice is brown. Make sure to work quickly here -- it absorbs/evaporates fast in the hot pan and if you don't work fast you'll never mix this stuff fast enough and it will be all weird and spotty.

    When it's a uniform color, add your eggs and veggies and mix thoroughly, then top off with some fresh green onions and red pepper flakes, to taste.

    You can add meat if you want. I prefer not to.

    Cheers.


  • Pitcrew

    @Derp Sesame oil is a finishing oil. If you add it too soon, it just burns off and gets weird. You put it in at the end and in very small amounts.


  • Pitcrew

    This is how I make my sticky black rice with mango. fistbump tek, was just about to say that is my favorite!

    Bring to boil 3 cups of water, a pinch of salt and 1 cup black rice in a saucepan, and then immediately cover, switch heat to low and cook for 45 mins. Some fancy rice cookers like mine do an okay job but I like stovetop better for this. Stir in 1/2 cup sugar, 1 1/2 cups coconut milk (it wont be the whole can, reserve it for later) and another pinch of salt. Bring to boil on high and then reduce that to low and cook uncovered for 30 minutes, stirring occasionally (you want it to thicken and the rice to get to your preferred level of chewiness). Remove from heat, serve warm or room temp with fresh mango sliced on top and the remaining coconut milk drizzled on top.

    There are more solid preps but my family likes this softer pudding one best.



  • Brown rice in a rice maker. Add some bullion of choice to the water before you turn it on. Once done, pour in some chopped broccoli, mixed vegetables, whatever.

    Simple, tasty, healthy.


  • Pitcrew

    Crockpot congee

    My kids eat this for breakfast or request as often as chicken soup or matzo balls when sick.

    Put 1 cup rinsed short grain rice (sushi rice works well) in large crockpot, add 1t of neutral flavored oil and toss to coat grains. Add 10 cups of your favorite broth. Cook 8 hours or overnight on low. Before serving stir, bump up to high and cook for 30 mins, salt to taste.

    I usually have a variety of stuff prepped sp that people and top their bowls as they please. Our family favorites: chopped leftover meat, sliced green onions, fresh herbs, hardboiled egg, drizzle of sesame oil/sriracha/soy sauce, shredded carrots, fried onions, bacon. I often crack an uncooked egg in mine if it is piping hot.


  • Pitcrew

    @mietze hello yes plz be my mom


  • Tutorialist

    @mietze said in Meg's Rice Thread:

    Crockpot congee

    My kids eat this for breakfast or request as often as chicken soup or matzo balls when sick.

    Put 1 cup rinsed short grain rice (sushi rice works well) in large crockpot, add 1t of neutral flavored oil and toss to coat grains. Add 10 cups of your favorite broth. Cook 8 hours or overnight on low. Before serving stir, bump up to high and cook for 30 mins, salt to taste.

    I usually have a variety of stuff prepped sp that people and top their bowls as they please. Our family favorites: chopped leftover meat, sliced green onions, fresh herbs, hardboiled egg, drizzle of sesame oil/sriracha/soy sauce, shredded carrots, fried onions, bacon. I often crack an uncooked egg in mine if it is piping hot.

    That is a lot of liquid-to-rice ratio. Does this come out more like a savory rice pudding?


  • Pitcrew

    @Derp Yeah, congee is a sort of rice soup


  • Pitcrew

    @Derp it's more like a soupy gruel yep. You can vary the broth level for texture. It keeps for a while in the fridge and thickens considerably.


  • Pitcrew

    @tek <3


  • Pitcrew

    Risotto. Best rice dish ever, but a bit of a handful to make at times.

    https://www.thespruceeats.com/risotto-recipe-for-beginners-996008


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