My girlfriend and I make a lot of rice when we cook. The trouble is, she likes brown rice for health reasons and I like white rice for yummy reasons. I know brown rice is supposed to be "healthier" than white rice, but is it so much healthier that I need to make the switch?
Tagged With rice
Don’t let its fancy reputation fool you: risotto is an unbeatable trash meal. No matter what bits and bobs you have floating around your fridge, there’s a solid chance they’d taste pretty good buried in broth-soaked, cheesy rice. Risotto is infinitely adjustable, just fancy enough to feel special, and with the help of your pressure cooker, all but impossible to mess up.
Eating is a sensory experience, and sometimes it’s a good idea to re-set your senses. Maybe you’ve been eating too many aggressively flavourful foods, maybe your stomach is iffy due to illness (or indulgence), or maybe you just don’t feel like doing. In any case, a bowl of soupy, falling-apart, porridge-like rice is what you need.
Certain foods are more sustainable than others and, over at Earther, our friend Brian Kahn has been trying to save the world by adhering to a fairly strict, mostly plant-based diet. I have been helping him with a few recipes, because I am nice like that.
The best feta cheese comes packed in a salty, funky brine, and that stuff is pure liquid wonderment. Just as any brine can be used to flavour food, leftover feta brine can be used to whip up cheesy rice; moist, flavorful pork chops; and a crazy tasty pan sauce. (It also freezes very well, which means you can stash it pretty much indefinitely.)
The time between Christmas and New Year’s is a strange one. Things feel oddly festive and slightly depressing at the same time, I never know what day it is, and I am so, so tired of food. Not only am I tired of the holiday leftovers in my fridge, I’m tired of thinking about food in general. Obviously, the solution to my food-related problems is more food, and that food is red beans and rice.
We Indians love our fermented food, from the crumbly steamed dhokla and fluffy white idlis, to the fried wadas and the flavourful kadhi. One of the staples, preferred in the southern part of the country but relished all over, is the humble dosa. This protein-rich crepe is made from a fermented batter of urad dal (split black gram) and rice.
Out of all the trash I've eaten, pineapple peels might be my favourite. Not only can you use them to make an ice cold glass of tea or a decidedly tropical infused gin, but it has come to my attention that there is yet another fantastic beverage this noble scrap can be used for: Chicha de arroz con piña.
I grew up with a standard, cheap rice cooker that my mum bought at a grocery store. Shopping for my own cooker as an adult, I was surprised at how many options there are to choose from and how expensive those options can be. Cooking rice is a pretty straightforward task, so what's with the super expensive cookers? Here's what I found.
You know that awkward moment in your fridge, when it still has food in it, but it's all 1/2-cup portions of various leftovers and like, one carrot? That moment is annoying, because you still have food that can and should be eaten, just nothing that fits together in a cohesive meal. Luckily, I have a dish for just this moment: Eggs and rice.
Hello, cats and kittens, and welcome back to the roller coaster of emotions known as Will It Sous Vide?, the column where I make whatever you want me to with my immersion circulator. This week I'm playing around with a certain grain I've been particularly curious about.
Rice cookers can make more than just rice, but they make rice really well. To up the flavour factor and make a super tasty, super easy dish using only your rice cooker, you just need to grab a tomato.