Rice Mixes
Published 9 hours ago.
Rice is quick and easy, particularly when it’s done in a rice cooker. I like rice that’s not too dry, so here’s some options to mix it up.
In my experience the sealed type of rice cookers seem to be best. For consistent results, keep the quantity measurements (other than for herbs and spices) fairly accurate.
Ingredients
- 1 cup Short grain white rice
- 2 cups Brown rice
- 1 cup of any of the following:
- More short grain white rice
- Brown rice
- Textured Vegetable Protein (TVP)
- Chinese pearl barley
- White quinoa
- Dried wood ear mushroom (break into small pieces)
- One of the following (optional):
- 1 tsp Chilli powder
- 1 tbsp Mixed dried herbs
- 1 tsp Tumeric1
- 2 tbsp Dried onion flakes
- 1 tbsp Paprika
- 1 tbsp Soy Sauce
- 4 cups Water
Method
- Add all dry ingredients to rice cooker bowl and mix.
- Add water. You may need to tweak this slightly - add a little more next time if it comes out too dry or reduce the amount if it's too dry.
- Turn on rice cooker. If the rice cooker has options, I typically use the default white rice program.
Storage
Let rice cool down to room temperature in the rice cooker then transfer to a plastic container and refrigerate. In my experience it will keep for several days. It can either be reheated in the microwave or used in other recipes, particulary if it's gone a bit dry.
Let rice cool down to room temperature in the rice cooker then transfer to a plastic container and refrigerate. In my experience it will keep for several days. It can either be reheated in the microwave or used in other recipes, particulary if it's gone a bit dry.
Notes
- Rice with tumeric looks really pretty, but it does tend to stain the rice cooker - you have been warned...