I tend to use rice as a side to something else such as a stir-fry or curry. I also have an electric rice cooker that results in well-cooked rice without much effort at the cost of time. I have started leaning toward brown rice varieties and usually keep a long-grained and a short-grained variety in the pantry. For things such as curries, I also keep something like a basmati or jasmine rice around. I used to have more types of rice on hand, but have since simplified my rice stockpile as I did not feel the differences between them all was enough to warrant storing them all. I will occasionally buy a different type of rice when making something like sushi, however.
This is a quick and highly versatile recipe that is more of a technique than something to follow exactly as described. The result is more portions than I would usually make for my needs, but can be stored in the refrigerator for a few days and mixed with other things while reheating to obtain different […]
This is by no means a traditional paella, but has great flavor and is customizable to your tastes or what you have on hand by using different proteins and/or vegetables. If using shrimp, I would probably cook them about a minute a side where the recipe has you searing the chicken, but not add back
This is a basic fried rice recipe that can be used as a base for many different options. You may for example add chicken, shrimp and scallops, sugar snap peas, spinach, bell pepper, carrots, celery, chilies, etc. The big caveat about this recipe is that you want to cook the rice in advance and allow
