Sentences with phrase «cooking your rice because»

Here, I used cooked rice because none of the rice available to me would cook so quickly.

Start by cooking your rice because you can prepare the rest of the ingredients in the 20 - 30 minutes that it takes for the rice to cook.

All soups were fat free, and I used cooked rice because we don't like the taste of instant rice, and just did 1/2 of milk and 1/2 of water.

Not exact matches

I finally learned to cook after college because I just couldn't stand one more meal of instant rice and beans or spaghetti.)

Because if you didn't already know, you can get a pretty grim case of food poisoning from eating reheated rice; it's not the reheating that causes the problem, but instead the way the rice has been stored after being cooked the first time.

I used brown rice flour for these and they taste really good although I cooked mine for 50 minutes and they still weren't fully cooked on the inside, but I think I have a bad oven or something lol because baking recipes I try never come out how they are supposed to

Because I make this dish and other rice dishes so often, I bought a $ 30 rice cooker so I can set it and forget it until I'm ready.

We are taking liberties because the cooking method employed here is similar to that used for risotto, which refers to rice.

However, here are two ways you could go with this: 1) the more reliable way would be to cook the pasta separately, according to package directions, and then add it to the soup before serving, or 2) add it directly to the soup, and use your judgment to determine when the noodles have cooked through — plan on at least 10 additional minutes — might be longer because of the brown rice.

These bowls are super efficient because you use the same pan to cook the spinach and the chickpeas, both of which can happen while your brown rice is cooking.

When I encounter a recipe that calls for rice or couscous, I usually use quinoa because I prefer the taste, and it cooks a bit quicker than brown rice.

I end up burning the bottom because the rice absorbed all the liquid before I had the chance to notice, or I take the pot off the heat and then realize as we're about to eat it that, oops, the stupid brown rice is still not cooked.

Start your rice... I use a rice cooker because it comes out perfect every time, and I don't have to think about it while I am cooking it.

because you want it to cook to the point of alllmost sticking to the pan, where it forms a thin, toasty layer of golden rice.

I am sooo glad I found this dish for one, I love red beans and rice but don't cook it because I always make too much.

Usually I'm making this soup specifically because I have cooked lentils, brown rice, or quinoa on hand.

Since the recipe requires converted rice because instant rice is gross, you have to plan ahead about 25 minutes to give the rice time to cook.

Mushroom rice has extremely deep flavor because the rice is cooked together with the mushrooms, so the flavors really blend together.

We've been eating a lot of steamed veggies, potatoes and rice for dinners, mainly because my rice cooker does all the cooking and I haven't felt the desire to make anything extravagant yet.

If you can't find the rice, you can always start with the rice and let it cook while you make the skillet because the rice is that last thing to go in.

Because of the ease and beauty of stir - frying, I've cooked large varieties of food using this beloved method, ranging from Chinese - style fried rice, or spring vegetable and ham spaghetti, and most recently, the filling for beef, carrot and zucchini fajitas.

I used regular brown rice because I don't know where to find the rice you used here in the UK, so I just let it cook for another good 30 minutes.

This recipe calls for cooked brown rice, which could throw a some people for a loop, but the reason it calls for cooked brown rice is because I hardly ever make my own anymore.

That is mostly because I am home a majority of the time but I do love the idea of cooking once, eating twice (I never eat leftovers after the second day though) and cooking grains like rice ahead in advance.

This rice is also a great buy because only 1/2 cup uncooked rice — triples in size and makes 1 1/2 cups of cooked rice!

In Louisiana, the grocery stores make this easy for you because you can actually buy a packet in the meat section called rice dressing mix and all you have to do is cook it and add your rice and spices.

Because some grains take longer to cook than others, I added the rice to the boiling water first, followed by the farro, then the quinoa.

I put the coconut milk, pineapple juice and water in the rice cooker with two cups of long grain brown rice and I needed to add about 1/4 cup of water and reset it because I didn't have quite enough liquid.

This was all rather new to them as it's not flavours I tend to cook with very often so they weren't overly keen or excited to try it, but if I had put a bowlful of chickpea curry (similar spices and heat factor, but familiar) they would have gladly eaten a whole bowlful with rice, because that's what they know.

It is not a dish to make ahead because even after you're done cooking, the rice continues to absorb the thick sauce you've worked so hard to create.

For the rice, I recently bought a rice cooker (I'll post about this one day, when I get the hang of it) because he loves rice and I hate making it.

Jasmine rice is a lot trickier to cook though, because the rice will get mushy very quickly if you don't keep an eye on it.

But it's really so much more because the cooking process coaxes the starch right out of the grains of rice and that's what creates the creamy gravy of a risotto.

Because I'm a vegetarian we eat a lot dal, rice and one veg but I've recently acquired Fushcia Dunlop's Every Grain of Rice — Simple Chinese Home Cooking and I've become mildly obsessed with the frugal simplicity of much of Chinese home cooking so we are going on a bit of tofu and Chinese vegetables bender at the momrice and one veg but I've recently acquired Fushcia Dunlop's Every Grain of Rice — Simple Chinese Home Cooking and I've become mildly obsessed with the frugal simplicity of much of Chinese home cooking so we are going on a bit of tofu and Chinese vegetables bender at the momRice — Simple Chinese Home Cooking and I've become mildly obsessed with the frugal simplicity of much of Chinese home cooking so we are going on a bit of tofu and Chinese vegetables bender at the Cooking and I've become mildly obsessed with the frugal simplicity of much of Chinese home cooking so we are going on a bit of tofu and Chinese vegetables bender at the cooking so we are going on a bit of tofu and Chinese vegetables bender at the moment.

Because I clicked on the «quick and easy fried rice» link thinking that they were both the same fried rice but the quick and easy fried rice doesn't look like the one that's next to the SLOW - COOKER CASHEW CHICKEN in the picture, I just want to know if you have the recipe for the fried rice that's next to the SLOW - COOKER CASHEW CHICKEN in the picture up above

I used white rice instead of brown, because it was what I had on hand... I also chopped up and added 1/2 of a sweet potato, which I cooked with the onions at the beginning, and some tumeric and curry powder.

Because I cook my rice just before I make this salad, the rice is still warm so I mix in the optional tablespoon of butter for an extra helping of good fats.

You'll want to cook the rice right away because it needs to be cooled off before you roll your sushi, otherwise it gets all messy (trust me I've tried rolling sushi with hot rice).

Maybe it's because I'm a mile high in Denver, but the rice and potatoes were under - cooked — even though I added time.

I do like to cook the quinoa or rice separately because I don't want it to absorb all the broth in the soup but it's up to you.

My notes on it: 1) make extra sauce or don't use the entire thing, and instead heat or microwave it until cooked, because this finished dish doesn't have enough to saturate rice.

I love the creaminess of a Spinach Risotto and this recipe is extra creamy because I added cream cheese at the end of cooking the rice to make it super creamy!

We took our instant pot on vacation because we could do everything with this one appliance: saute, cook rice, pressure cook meat.

The preparation takes some time because there are several components to the dish, but it certainly isn't difficult, especially if you've got a rice cooker.

I had an ex-boyfriend that was as stubborn as me in the kitchen and we would get in fights because we cooked rice differently....

Plus you can ditch the rice cooker, slow cooker because this pot does it all.

Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent — not constant — stirring, making this less labor intensive than...

I prefer making this vegetarian congee with brown rice because it gives the congee more texture and nutrition, but that comes at the expense of taking longer to cook.

And I know when it's done in the rice cooker because the light turns off.

: — RRB - I made the recipe as directed with just a couple of modifications: I omitted the potatoes because I was serving it over basmati rice, I added green peas after everything had finished cooking, and I caramelized 1 TB brown sugar in with the melted butter before adding curry powder and then coconut milk...