What do you use to make rice????
Catalan
19 years ago
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mes444
19 years agovelodoug
19 years agoRelated Discussions
What color Silgranit do you like with Caesarstone Wild Rice?
Comments (3)I haven't seen Wild Rice in person, but from web photos it looks like Biscotti, Truffle and Cafe Brown would all work well. Do you want a light colored sink or a dark sink? I chose Cafe Brown to go with my Magma Gold granite mainly because I have been fighting with a white solid surface sink since we moved here 5 years ago. I hated that sink, impossible to keep clean! My sink before that was a dream, Blanco SS which I loved, but I wanted something different for this kitchen, so I went with the Diamond Super Single. I struggled between Truffle and Cafe Brown, but decided I liked the look of the dark sink better. Good luck with your decision, the Wild Rice is very nice!...See MoreDo you have a rice cooker. I'm thinking of
Comments (29)I have several and all of my family members have them too, being Cajun we eat a LOT of rice so having the rice cooker comes in very handy, and frees up one more burner and pot for all those big meals. Can I cook perfect rice with out it, I sure can so can all my family, it is one of the first things we learn LOL but do I love my rice cookers I sure do and use them almost daily. They do so many things besides cook rice, if you do a search for rice cooker cookbooks you will be amazed and they are good recipes. Most of the ones I now own are Aroma brand I also have a couple of the microwave type and like those too, they are especially handy for steaming veggies. but they work equally well at cooking rice. I appreciate technology and consider the rice cooker a nice step....See MoreRECIPE: How do you cook brown rice?
Comments (15)I cook white and brown rice the same. I always use long-grained rice because it's less gummy. I put 2 cups dry rice in a saucepan and cover with 3 cups water. (this proportion for the brown rice also keeps down gumminess) Cover and bring to boil over high heat. Turn heat down as low as possible - use a heat diffuser if needed. The rice should simmer and not foam up with the lid on. Optimally, the lid should never be removed, but if you need to release steam to keep down any overflow, it won't hurt. Simmer, covered, for 20 minutes (30 minutes for brown rice) or until a spatula shows that there is no water at the bottom of the pan....See MoreHow do you make your red beans and rice?
Comments (2)My recipe is on the KT recipe site. This is it though. I chop up an onion, add a can of petite diced tomatoes, a good Tbsp or more of cumin seeds...3 cans of chicken broth. One pound of red kidney beans. Cook until almost done...add two rings of a good beef sausage. I use Chappel Hill. I don't like mushy sausage, and I add a lot of sausage...because my husband likes it that way....you could use less. I've never served this to anyone that didn't ask for the recipe. The beans are good the next day, mashed and used for tostados too. I add the sausage when it is almost done, because I don't want it to shrivel up when cooked too much. I use chicken broth in place of water because it gives more flavor. You could use beef broth...I do that too. I don't care for bouillon cubes. When it is done, I add a good handful of chopped cilanto. Serve over cooked rice. I season it as it cooks with Tony Chachere's creole seasoning, which is a seasoned salt but doesn't have any of that imitation flavor that some do. It isn't too spicy....you use the Tony's just as you would salt....See Moremaryjos
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