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What's cooking Anons?


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Within this thread we discuss our favorite rice varieties and any dishes and recipes that go well with rice.
Replies: >>34 >>50 >>90
BUMMMMMP
Replies: >>34
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>>33
there are only 3 threads, "Moldova"
Chisinau, huh?
How's the weather there? What's for lunch.
...
I smell Dogpiss. ITT.

>>32 (OP) 
My goto is Aldi's Jasmine, but I've had and cooked every kind.
Strangest is probably "Forbidden rice" looks black, but is really dark purple, and tastes like marshmallows.
Even plain old 'Merican long grain white can be great for cheap. I think every anon should learn how to cook rice in regular pot successfully ONCE, but there's nothing at all wrong with either a $400 Japanese rice cooker or even a $20 black and decker if you're careful with them.
Replies: >>37
This is a shot in the dark rice flavoring recipe I came up with recently for plain rice or a rice dish without much flavor to begin with that turned out pretty good but the pallets of other people may differ.

- Boil 8oz (227 ML) of water and dissolve two chicken bullion cubes within it or as an alternative boil the same amount of chicken broth/stock then add the liquid to the hot rice dish.

- Add a small amount of chopped garlic or garlic infused olive oil to dish.

- Add a small amount of butter to dish.

- 1 tbsp sesame oil to dish.

- 2 tbsp rice vinegar to dish.

Stir it up and eat.

- Optional: Add a small amount of salt onto dish if you feel it needs more then what your getting from the cubes or broth.

- Optional II: This may not be delectable to some people but I have experimented with adding a small amount of sliced or minced ginger to the dish before mixing together but I usually don't go this route as it adds too much of a sweetening element to something that's not a dessert.
Replies: >>38
>>34
I usually go with white Jasmine as well but my store ran out of Jasmine at one point so as an alternative I tried a medium grain variety that I haven't ever heard of before called "Kokuho Rose" and now its the only one I want to eat. For many years the only way I cooked rice was with a pot by boiling it but it rarely ever came out tasting like anything other then chalk. Used a pressure cooker for a while but nowadays I use the Zojirushi Neuro Fuzzy rice cooker and the quality of my cooked rice has never been better.
Replies: >>39 >>40
>>35
That's absolutely a good seasoning for rice.
The higher quality rice, the less is more principle works well, but I was going to throw out the Chicken broth thing last post.
Very often with that Aldi's Jasmine, I wash it, then add the water, then fresh ground pepper, Ginger powder, salt and sometimes, depending what I'm having,(or not,) with it, garlic and most always a T. or 3 of either Coconut oil, or butter.
The sesame oil sounds like it would be a nice addition for chicken or even just steamed vegetables as an accompaniment, but take a look at some of the Hainanese Chicken Rice recipes.
If you're feeling ambitious.
Replies: >>39 >>41
>>37
>>38
Wouldn't you bots rather talk about flat earth?
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>>37
> I use the Zojirushi Neuro Fuzzy rice cooker and the quality of my cooked rice
WAY better than my rice cooker. I use the el-Cheapo $30 one lever wonder.
Just did tonight.
I could justify it with a higher quality rice though, or maybe if I ate it more than maybe once a week.
>pic unrelated to rice
Replies: >>42
>>38
>take a look at some of the Hainanese Chicken Rice recipes
I eat so much rice that I'm always on the lookout for more recipes to experiment with. I will look those up thank you.
Replies: >>43
>>40
Yeah it wasn't cheap but I moved into a living space with a much smaller kitchen and cabinet storage couldn't hold my massive pressure cooker so I had to downsize to a compact rice cooker. Very happy with my choice in the matter.
Replies: >>44
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>>41
I had to look up the Kokuho Rose, since It rang a bell (Calrose sushi rice is what I used to use)
Definitely High quality at ~$30/10 lbs. or $3/lb. Worth it to use the Zoji.
I was honestly kinda shocked to see that Wal-Mart sells it??
At that point, I'd be tempted to just let the flavor of the rice come through--nothing but clean water and maybe sal de mer, or sea salt.
But then, I REALLY enjoy the complexities in simplicity that so many people, for whatever reason CAN'T. I'd guess it's the blown out western palate.
Good thread. TY anon. I'll be back later.
Replies: >>48
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>>42
BTW, I'm the anon who is Opie in the bread thread. At some point if you ever try bread in the Zoji, I'd love a Cross post.
Kek!
CHECK'EM
Replies: >>46
>>44
>At some point if you ever try bread in the Zoji, I'd love a Cross post.

Unfortunately its not a crock-pot or multi-use cooker. Only can cook rice or rice derived recipes in it. I am considering trying my hand at rice porridge made with it and if it comes to it I will give you an update on how it turns out.
Replies: >>55
>>45
I have no idea about the threads being deleted. I just recently saw that the site staff brought back several extinct boards which I enjoyed before their merger with other related subjects but didn't appreciate the crowd-out. All the old boards because of their removal had threads that were many months old and I thought for at least one of them I should update things with a new thread about a food item I am passionate about. The threads you mention being nuked are in no way related to me wanting to start a new discussion in the reemerged Cooking board.
>>43
>At that point, I'd be tempted to just let the flavor of the rice come through--nothing but clean water and maybe sal de mer, or sea salt.
That's what I do the first time I use any new rice that I've never had before. Just a small bowl plain with a small amount salt on top. I really enjoy Kokuho Rose without any flavoring in it and occasionally for something like a late night snack plain Kokuho Rose still comes through to a high degree of quality within the complexities of that simple taste you speak of.
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>>32 (OP) 
Nasi goreng, No contest.
Poverty food, Luxury taste

Ingredients
Chicken
▢1 tbsp oil
▢5 oz / 150g chicken breast , thinly sliced (or other protein)
▢1 tbsp kecap manis (sweet soy sauce)
Rice
▢1.5 tbsp oil
▢2 garlic cloves , finely chopped
▢1 tsp red chilli , finely chopped 
▢1 onion , small, diced
▢3 cups cooked white rice , day old, cold 
▢2 tbsp kecap manis (sweet soy sauce)
▢2 tsp shrimp paste , optional
Garnishes / side servings (optional)
▢4 eggs , fried to taste
▢1 green onion , sliced
▢Tomatos and cucumbers, cut into wedges/chunks
▢Fried shallots , store bought (optional) 
▢Lime wedges


Instructions
Heat oil in a large skillet or wok over high heat.
Add chilli and garlic, stir for 10 seconds.
Add onion, cook for 1 minute.
Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!).
Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).
Replies: >>52
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Yo, is it cool if I rip some dank sake farts in here?
I just picked up some Niggori
🐕💨
>>50
Thank you for this.
If there was a civil war in my country I'd probably be posting rice recipes too.
Replies: >>54
rice with lentils pretty common during wartime
Replies: >>55 >>66
>>52
kek nice jab
don't worry, it's some nothingburger happening that will probably pan into nothing.
Replies: >>59
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>>46
What model is it...
I'll bet you can.
Here's a nice recipe for the Hainese chicken rice I mentioned before, plus a couple more.

https://youtu.be/qYzUgolhji0
**(the sauce looks like a crazy amount of fish sauce,(½CUP) but might be a good way to use up that old bottle to justify getting a new one.)
A likely candidate for the bread recipe:
https://youtu.be/PRqSZ8YBDI0

I'd modify it simply by proofing it without heat, like, in the cooking vessel but covered with a plate or cloth, then set into a oven with only the light on.
Here's one for a cooker closer to my style for others who have a cheapo.
Doing the ball style, Id imagine that you could even do stuffed ones, kind of like "Dry Bao" 
I'd even suggest that if you try the bread a few times and get results you like, try adding some sesame oil ,(1T,)to the vessel before putting in the dough, it will make a great flavor similar to tiger bread, which ironically uses a rice flour paste to give it an extra crunch.
I think I'm going to POC the bread in my Cheapo $20 rice cooker, just to see if I can.
>>53
A surprisingly good rice and lentils dish I've made many times in my rice cooker is 
▢2 cups rice rinsed (I like 144889's use of the box bulletpoint for recipes, I think you just created a standard here! )
▢1 cup lentils, sorted and rinsed
▢4 cups water
▢1tsp. poultry seasoning(or dash each of ground sage, rosemary, thyme, fresh ground black pepper)
▢½ to 1tsp garlic powder or 2 cloves of garlic minced
▢4T.(half a stick) butter
Cheap, clean, simple. Works as a side, but I've eaten it plenty of times just by itself.
Replies: >>61 >>67
get rice, make a simple salad on top, throw in a protein source such as egg or a steak. Cover it in olive oil and soy sauce. That was my college meal. It worked pretty well
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>>54
Thanks I've been practicing my swing. 
Did you know that they used to teach US Marines how to trap and rip the heads off of rabbits and drink the blood to sustain gorilla warfare efforts for prolonged periods of time?
Replies: >>62 >>64
>>55
Kek im glad we started something here.
I'll see if i can maybe find more excellent recipes
>>59
I remember they did this in the marines. Made people choose rabbit or chicken which you raised yourself.
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>>59
That's kinda off topic here.
Please stay on topic and don't shit up the thread like a Faggot.
I think it would be great to start a Wartime/Guerilla food thread.
Hell, those jarheads back then had much tougher rabbits to contend with. Have you seen the prancing, La-La, dildo swallowing faggots in there now?
<Soft times create WEAK "men"

Seriously. Don't shit up /ck/ threads with Off topic shit--Bake a NEW bread.
Replies: >>65
>>64
>1pph
This is the most exciting thread on the entire website, what do you mean?
Replies: >>78
>>53
>rice with lentils pretty common during wartime
Yeah and peacetime too fren. Eggs, meat, even cold cuts are through the roof when it comes to price here in the US. Rice mixed with carrots, red lentils and some of that flavoring sauce recipe I posted earlier has been the everyday cheap, staple meal for me. When times get tough no matter the circumstances you find yourself in being able to get by with less or next to nothing is going to be the key to your surival or ruin.
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>>55
>What model is it...
This one here fren:
https://www.zojirushi.com/app/product/nszcc
Only rice and porridge. I only got it last year and since I have rice for every meal I use it a lot and want it to continue working for many years to come. Well if it was quite a bit older and I was feeling adventurous I would attempt to steam a bread loaf using it but as it's quite new as well as expensive I don't want to risk it.

>A surprisingly good rice and lentils dish I've made many times in my rice cooker is
Thanks. This recipe looks right up my alley and I already have all the ingredients, I'll try it tonight.
Replies: >>69 >>70 >>79
>>67
asians love those things. But they're just rice cookers with a built in timer, aren't they?
Replies: >>70
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>>67
YW, Fren.
I promise if I try the bread and the "DryBao℠" experiment, I'll take Pics and post 'em.
I may even Bake the WARTIME FOODS thread after I get some stuff crossed off my to-do
>>69
>But they're just rice cookers with a built in timer, aren't they?
It really depends on the cooker. Some of the more expensive ones can elevate absolutely garbage, dollarTree rice into palatable, whereas some are just optimized for cooking and holding rice for all day long use.
My little shitty one, serves me just fine usually, but if I had to eat rice everyday, I'd want one that would optimize both the flavor of the rice AND the ability to hold it all day and not lose much quality.
My little $20 8cup B&D cooker serves me well enough, but it WON'T hold rice for more than 4 hours without diminishing the quality.
BTW, whichever route you go, don't get suckered by the "Mini" versions. My stupid Boomer parents bought one when I suggested they get a rice cooker,(I told them EXPLICITLY not to get the little 2 cup, and they made a point to do the OPPOSITE-Why are they like that??) Because that little shit WILL spray rice starch all over the counter, and you can just as easily make small amounts of rice in a regular sized one.
Replies: >>84
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I FUCKING LOVE RICE
AAAAAAAAAAAAAAAAAAAAAA
Rice. RICE. It’s the only thing that matters, the only thing that gets me, you know? I wake up every day, peel my sweaty ass off the futon in my dank basement lair, and the first thing I think about isn’t protein shakes or avocado toast or whatever overpriced garbage you plebs choke down. Nah, it’s rice. White, sticky, glorious rice. The king of all sustenance. The alpha grain. I’d bathe in it if I could, but I’d rather eat it—every damn day, all day, forever.
Protein? Don’t make me laugh, you gym-bro wannabe. “Oh, I need my gains, I need my chicken breast and whey powder!” Shut the hell up. Protein’s a scam, a bloated lie pushed by Big Meat and the fitness industrial complex. It sits in your gut like a brick, mocking you with its smug amino acids. I don’t need your fancy muscle fuel—I’ve got rice, bro. Pure carbs, clean energy, none of that heavy, overrated nonsense. Fats? Don’t even get me started. Butter, oil, nuts—disgusting. Greasy trash for people too dumb to realize rice is all you need. It’s like God took one look at the world and said, “Here, have perfection,” and dropped rice on us, but you idiots keep chasing bacon and eggs like a bunch of braindead NPCs.
I’ve got a rice cooker on 24/7, humming like the sweet siren song of sanity in this cursed clown world. Minute rice? Nah, I’m no casual—I’m steaming jasmine or bust, maybe some sticky sushi rice if I’m feeling extra unhinged. I eat it plain, no sauce, no sides, no weak-ass distractions. Just rice. Spoonful after spoonful, shoveling it into my face while I scroll /b/ and laugh at your pathetic attempts to “eat balanced.” Balanced? BRO, rice IS balance. Carbs for energy, a little fiber to keep the pipes clean, and none of that fatty, protein-stuffed garbage clogging up my vibe. I’m a rice elemental at this point—my blood’s probably 90% starch, and I’m thriving.
You wanna talk nutrition? Rice has everything I need, and nothing I don’t. I don’t care about your vitamins or your omega-3s or whatever pseudoscience buzzword you’re jerking off to this week. Rice is pure. Rice is life. I’d rather die than choke down a slab of steak or some sad, soggy broccoli. You can keep your kale smoothies and your quinoa bowls—shove ‘em where the sun don’t shine. I’m over here, ascended, with my bowl of rice, shitposting into the void, and I’ve never been happier. Rice gang 4 lyfe, you protein-loving losers can rot.
Replies: >>74
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>>71
AYO!! New PASTA just dropped!!
This is better than anything I've seen on 4Cu/ck/s for the last...
Well, since the Hentons™ SAGA.
>SAVED!!
Replies: >>80
>>65
If you make a thread there will be 2 threads with 1pph
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>>67
Zased. Im using a pressure cooker for my rice, works exactly as intended. Plus i can use it for other things like beans, soups and slowcooking but fast
Replies: >>86
>>74
What the fuck is that roundmeal shit legit and was that anon trolling?
Replies: >>86
>>70
we should do a thread on how immigrants and third world peoples eat for cheap. I don't know much about it, but normies spend far too much on consumables
Replies: >>87
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>>79
It's definitely a way to go.
The $200 and up rice cookers usually are somewhat pressurized too, I think.
I think a pressure-cooker thread would be a great addition to the board. 
>>80
It's a rare /ck/ troll collaboration between two anons, completely unplanned and extemporaneous.
The Henton's Family of Foods™ is a time honored troll on /ck/4troons.
*note the date
It was truly one of the LAST times that anons got to reach these layered depths of parody on 4cu/ck/s.
I hope we can take it EVEN FURTHER here.
Replies: >>89 >>137
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>>84
>...we should do a thread...
DO IT FAGGOT!
The boards are young and NOW is the time to test out good ideas like this.
I'll wager we should keep it poor and White/Western though, unless there's a parallel lulzy board for it.
>pics related 
(Vid 1 is Jeets, not jigs)
>>86
I'm so disappointed to learn this roundmeal thing is a mere photoshop and not a real product
Replies: >>91
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>>32 (OP) 
Jasmine rice is goat

Also, my dog has ass cancer (no joke), and fucking Hill's Science Diet I/D is so fuckin expensive that it is cheaper to feed my dog shredded chicken breasts and rice. Even though she is dying of butt cancer and her days are numbered, after 2 weeks on chicken and rice instead of (we fed her a pretty decent brand) dog food, she has never looked and acted healthier.
Replies: >>91 >>136
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>>89
Kek! Well, I'm actually sorry for shitting up the rice board with the Off topic humor.
We need to bring back Guerrilla Fakefoods IRL...But that's better left discussed in the Humor thread next door.
>>90
Yes Jasmine is truly a top-tier rice.
Hopefully, in the vein of this thread, other excellent rice varieties will be showcased like OP's Kokuho Rose, the forbidden rice I posted about, and even Basmati, which, even though I think we can all agree that Pajeets generally have absolutely SEPTIC hygiene habits/standards, Indian foods can be excellent, and Basmati rice, cooked well, is up there as a top-tier rice. 
...That said, I refuse to eat ANY finished product made in India; They are just filthy fuckers.

I'm sorry about your CanineFren, but you may have discovered what many others have: Pet health has fallen into the same scammy model that Human health has...
I'll make a thread over in /gen/ to post some help, but it's very TRUE: Good clean food like Rice and chicken from sources you know are safe(as best you can,) are not only cheaper in the short run, cheaper in the long run, and a lot tastier as well.
*(I may have some help)
>>>/gen/267
Replies: >>92
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>>91
What a an absolute chad. Saw that thread pop up in the overboard, will check it out now.
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It's the DAMNEDEST thing.
just a day after posting ITT, I went to Aldi with the express intention of buying a 5lb. bag of Jasmine rice or 2.
 *NOTHING*  all they has was par-boiled crap.
Went back the next day for something else entirely and there was only 1 bag.

Is there some site running a scare-op? Something causing people to stock up on survival food?
Just weird.

On a different note, I'm definitely going to try "Inventing" rice cooker cooked, "Dry Bao" this next week.
I'll be certain to post pics, but maybe in a different thread, since they aren't really rice or rice dishes.
I also wondered about rice flour based recipes. there was one, a LOOONG time ago I had at a Japanese neighbor's house that was this baked riceflour thing with cheese inside and a nori wrapper like they do with jelly donuts.
Rice. RICE. It’s the only thing that matters, the only thing that gets me, you know?
Replies: >>117 >>119
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>>114
I DO...
I just can't STOP thinking about it.
It's like, what do you call that thing...
Ahhh... It's right on the tip of my..
>>114
Rice - Beans - Canned tuna - olive oil + soya sauce

always a safe bet. I'm so green deficient I have to get my salvation from b100 complexes
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>>90
>my dog has ass cancer
wtf ouwe kek
>>86
That has to be the most ultrabased yet unorthodox company that exists. back to school beef that includes an eraser, unfathomably based kek
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i LIK-A RICSU
Rice. RICE.
I like RICE, but It needs a little MOAR Chan flavor.
I'm sick of Furry Cocky, (not really.. Just making a bad Furikake joke)
rice is the ultimate poorfag way of feeling full. at the every least dont buy rice from pajeet-land
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https://youtu.be/g6hPYqnoQxo

*The Seceret to Flied Rice is CORD rice.
The best way to cook it at home is a steel hand hammered wok over a turkey deepfryer burner on the back porch.
Just have a little table set up with your pre-prepped ingredients since it goes REALLY FAST when you start it--like DONE in 4 minutes.
>>169
touch typing always finds a way to cuck me
Replies: >>172
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Just realized I should include an recipe:

Ingredients
Scale

▢ 3 T. Peanut oil(BEST),butter, Coconut oil, or lard(or if you DGAF, a decent sneed oil)
▢ 2 large eggs, Beat the shit outta 'em first
▢ 2 medium carrots, peeled and diced
▢ 1 small white onion, diced
▢ ½ Cup frozen peas
▢ 3 cloves garlic, minced
▢ salt and fresh ground black pepper
▢ 1 tsp.Accent or Ajinimoto MSG-(There's NOTHING wrong with MSG, and you'll get a much deeper flavor--OOOOh MOMMY!)
▢ 4 cups cooked and COLD rice (this is IMPORTANT for good flied lice)
▢ 3 green onions, thinly sliced
▢ 3–6 T. soy sauce, or more to taste,(you can OMIT the salt with a larger volume of S.S.)
▢ 2 teaspoons oyster sauce (optional, but it you eat a lot of rice, WHY don't you already have this??)
▢ ½ tsp. toasted sesame oil-a real game changer

*REMEMBER: this is Flied LICE, NOT Stir-fly, no need for a bunch of extra veggies, the showcase here is the RICE.

The only other special directions for this is fry the well beaten eggs up FIRST in 1 T. fat/oil, then remove into a clean bowl. 
THEN starting with the onions and carrots and another Tblsp. fat/oil, fried for a minute or 2,(until the onions are becoming translucent,) add the peas,(one minute,) then the garlic, (stir/toss WELL,) then add in the rice and season with the rest while tossing about every 30 seconds. add the eggs and the green onions for the last minute or 2, and 
WA-LA!
Better than the tastee gutter-oil toxoriceosis from the local "Dragon" or "Golden Bowl" or "_-Express"
Clean-up is easy too, since you don't have to wipe down the splattered and atomized oil on every inside surface of your kitchen.
It really IS the ONLY way to go.

>>171
Sad how fucked up Pajeet land is with cleanliness.
Just look how many biscuits and crackers and cookies are made there.
Just thinking about what horrors that stuff must've gone through is enough to turn your stomach.
Basmati rice can still be purchased from Pakistan, Nepal, Indonesia and Sri Lanka; But I couldn't trust the stuff coming from a field probably fertilized with Humanure.
That's just asking for hepatitis.
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DAMMIT! 
RIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIICE!

>BUMP!
where is everyone??
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Well, guys, here's this evening's "poverty meal"
It consisted of:
▢ 1 Pint glass of washed Jasmine rice
▢ 1 pint glass of RO water
seasoned with:
▢ ½T. garlic powder
▢ ½tsp. salt
▢ 1tsp. ginger powder
▢ 1 T. dollah sto' salt free seasoning
▢ 1-12.5 oz. can of Aldi chiggum
*PRESS LEVER ON RICE COOKER*
Then, I mixed:
▢ 1 cup Masa Harina,(Maseca) corn flour for tamales
with 
▢ 1 T. chili powder
▢ 2 tsp. garlic powder
▢ ½ tsp. cummmmin
▢ ¼ tsp. white pepper
▢ 13 twists of fresh ground pepper(med, grind)
▢ 1 tsp. sea salt
mixed it well then added:
▢ ¾ C. RO water
and mixed it together until it formed a ball. I rolled it into a 2½" dia. "Log"(it's called a Baton in cooking) then sliced it into 8 equal slices, about ¼" thick.
then I took 
▢ 4 slices of individually wrapped Aldi Swiss slices and folded each twice to form a 4 layer stack for each of the "pucks" kinda like Papusas or Arepes with the cheese between 2 slices of the baton.
I formed and sealed these up with wet hands then fried them in a pan with ~4 T. of olive oil, browning them on both sides about 4 minutes each.
* Be Careful how you place these in the pan, even in non-stick, once they hit the pan, they are STUCK there for the next 2-3 minutes.
Then I put then on paper towels, served up my chiggum rice topped with some leftover fried onions I had kicking around and...
WA-LA!!
I put a few different sauces on mine to eat it-The end of a bottle of Valentina, the end of a bottle of OX Brand sriracha and a couple squirts of Tingly Ted's, but a good salsa, salsa verde or even Pico de Gallo would have been great too.
 BOOM!
Pretty simple, hit the spot and I'll have some leftovers for tomorrow.
The corn and rice work really well together, and you can season the "papusas" however you want, and the more junk you want to add to the rice like vegetables, salsas, cheese, whatever--the better.
But like I said; I was tired and this was a quick, cheap and easy meal that gives me some leftovers too. (I'll often dump a cup of rice into a salad, just 'cause)
Replies: >>191 >>199 >>229
OOOF!
I ate a little less than half of that and am STUFFED.
It was pretty good, but I think instead of the fried onions, I'll have it with a pico de Gallo and at least some scallions or thinly sliced sweet onion and a squeeze of lime juice to brighten it.

Now for food coma....zzzzzzzz
>>185
that's a very nice looking meal anon
very nice.
>>185
>rice
HOLY SHIT THIS CHANGES EVERYYYYTHINGGGGG
>>185
you're starting to remind me another anon who would post about the meals he would make every day
Replies: >>230
>>229
Is that a Jaffa cake in your pocket, or are you just happy to see him?
Rice-Bukkakke!!.gif
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I still LOVE RICE!!!1!!
Replies: >>313
I keep waiting for someone to post those Italian stuffed rice balls..
Arancini... That's them.
>>247
Rice is the substance that fills our stomachs but strengthens our will to carry on through our bland existence, purified of any outer layers,
Replies: >>320 >>331
>>313
<HONK HONK!!
How about them RICE CRISPY TREATS?
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>>313
Very zen.
I think many people have a mis-apprehension about To WASH, or NOT To WASH rice.
Seems strange to many countries that in North America, many people have gone their entire lives eating cheap, enriched rice that says right on the bag DO NOT WASH OR RINSE, since everywhere else rice is considered a raw ingredient that needs to be washed due to where it comes from(India) or long storage in dirty warehouses.
Long story short, don't wash enriched rice, wash everything else until the water runs clear.

Also BUMP!
Replies: >>349
>>331
>I think many people have a mis-apprehension about To WASH, or NOT To WASH rice.
Many years ago in my life when I was boiling my white rice I would rinse the rice before cooking it and then drain any excess water out afterward thinking I would ingest small amounts of arsenic from farming practices if I didn't. When I started cooking the rice with a pressure cooker I still rinsed the rice beforehand but could not longer drain it afterward. Recently with my new rice cooker in hand out of curiosity I started looking into rinsing practices all over the world and I learned that if your rice is grown in the United States or any developed western nation the risk of arsenic or bacterial poisoning from rice is negligible and rinsing/draining it won't change much of anything in that regard. The US and many western nations have very strict food safety and procurement guidelines which including pre-package preparation and storage. Long story short unless the rice doesn't look right, the water is really cloudy, or it comes from a third-world nation don't rinse it because you're doing nothing but washing away vitamins and minerals in the process and if you're eating white rice there is very little nutritional value left within it anyways.
Rice goes with everything.  Even dessert.
Replies: >>351
>>350
I do like a good rice pudding with lots of cinnamon
Replies: >>390
basmati and sona masori are my favorites. i always add a little bit of coconut oil and a dash of vinegar to the rice as well :)
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>>351
>with lots of cinnamon
...and coconut milk, and rum soaked raisins??
bumping for visi
https://youtu.be/Yk-wKo9OEwM

Koreans sure do like to torture rice!
https://youtu.be/oMz4t12DIGQ
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i like rice
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