Wow, this made me think of rice like an old friend! And it is! I have a 15-year-old rice cooker that I've carted around from apartment to apartment, and I recently decided to take it out for another spin. It's such a simple pleasure to have hot, fluffy rice.
Rice is humanity’s ride or die. It's always there for us and we should love it accordingly. Im so glad your rice cooker is getting another turn in the spotlight!
Thank you so much for the recipes, Michelle. I look forward to your email every week. They make me feel like my world is lighter and more kind. I LOVE brown rice and eat almost every day. It's so easy on your stomach and the best comfort food.
I've always struggled making rice the traditional water/rice ratio, lid on method. A chef friend told me to cook it like pasta and my rice eating life has changed for the better!
I was raised on rice as the main starch and have converted my potato eating husband to the beauty of rice. Just the thing for these cold months (ahem. And for the warm ones too). Thanks as always for your inspo & recipes!!
This is awesome! It reminds me of your old food history segments. Also if you are like me and don't have a rice cooker here's a quick tip from RainbowPlantLife. Once your rice has absorbed all the liquid and stops hissing take it off the heat and place a towel over the top then put the lid on top and let it sit for 10 mins. Kinda steams the rice perfectly and it's delicious.
Yes! That extra 10 minutes really takes your rice to a whole new level. Your patience is rewarded. If you've ever made the red pepper rice from Hungry as Hell, that's exactly what I tell you to do. RICE FOREVER!
It’s the best! Every time I cook a fresh pot it feels like a treat. There’s nothing that’s as affordable that comes close to giving me a similar level of joy
As a child of the '50s my mom was sooo trendy with Minute Rice every week (too bad for you, noodle kids!) I am curious though, why just coconut oil to cut the caloric count, and not other oils?
I believe that it’s because coconut oil is a saturated fat and is better able to bond to the starch because of its molecular structure. I believe the team has been testing out other lipids but hasn’t had as much success.
I'm making the baked fried rice today x2. One to leave at home for my "boys" (hubs and grown son), one I'm taking with to a girls night to watch Wicked together.
Looking forward to coconut lime simmer sauce !!!!!
I made the leek simmer sauce last weekend and then made your baked fried rice twice this week for lunches :) waiting impatiently for the coconut lime sauce!
Rice is so overlooked. Last night had a great wintery bowl of Dal and rice and it was everything.
*Rice Life* forever.
Wow, this made me think of rice like an old friend! And it is! I have a 15-year-old rice cooker that I've carted around from apartment to apartment, and I recently decided to take it out for another spin. It's such a simple pleasure to have hot, fluffy rice.
Rice is humanity’s ride or die. It's always there for us and we should love it accordingly. Im so glad your rice cooker is getting another turn in the spotlight!
I love rice and this post was informative. And so funny that I actually made the red lentils and rice with dill Friday night. Yum.
Thank you so much for the recipes, Michelle. I look forward to your email every week. They make me feel like my world is lighter and more kind. I LOVE brown rice and eat almost every day. It's so easy on your stomach and the best comfort food.
My pleasure Jane! When people tell me they don’t like brown rice, I swear they just haven’t had a good batch. You’re right, it’s such a comfort 🌾
I've always struggled making rice the traditional water/rice ratio, lid on method. A chef friend told me to cook it like pasta and my rice eating life has changed for the better!
🙌🙌🙌
(That’s what I do with quinoa now and it made my life a lot easier)
same!
Grew up eating Madhur Jaffrey’s “spiced basmati rice” …it’s so good!
You were blessed with EXCELLENT rice as a kid
I was raised on rice as the main starch and have converted my potato eating husband to the beauty of rice. Just the thing for these cold months (ahem. And for the warm ones too). Thanks as always for your inspo & recipes!!
This is awesome! It reminds me of your old food history segments. Also if you are like me and don't have a rice cooker here's a quick tip from RainbowPlantLife. Once your rice has absorbed all the liquid and stops hissing take it off the heat and place a towel over the top then put the lid on top and let it sit for 10 mins. Kinda steams the rice perfectly and it's delicious.
Yes! That extra 10 minutes really takes your rice to a whole new level. Your patience is rewarded. If you've ever made the red pepper rice from Hungry as Hell, that's exactly what I tell you to do. RICE FOREVER!
Basmati rice is my comfort food when I’m not feeling well. So looking forward to the new summer sauce!
It’s the best! Every time I cook a fresh pot it feels like a treat. There’s nothing that’s as affordable that comes close to giving me a similar level of joy
As a child of the '50s my mom was sooo trendy with Minute Rice every week (too bad for you, noodle kids!) I am curious though, why just coconut oil to cut the caloric count, and not other oils?
I believe that it’s because coconut oil is a saturated fat and is better able to bond to the starch because of its molecular structure. I believe the team has been testing out other lipids but hasn’t had as much success.
Rice, butter, salt, pepper. The simplest of meals and so satisfying. Thank you for this great information!
Thanks for the food history lesson, Michelle! And for the rockin’ rice recipe reminders (just had to throw in some alliteration ☺️)
I'm making the baked fried rice today x2. One to leave at home for my "boys" (hubs and grown son), one I'm taking with to a girls night to watch Wicked together.
Looking forward to coconut lime simmer sauce !!!!!
Love that baked fried rice, it’s on regular rotation over here
I love that recipe so much. Glad you love it too ❤️
I made the leek simmer sauce last weekend and then made your baked fried rice twice this week for lunches :) waiting impatiently for the coconut lime sauce!
The wait is almost over!
Rice and beans for the win Michelle. ❤️