So, 1 cup of rice needs 1 1/2 cup water; 2
cups rice needs 3 cups water, and so on.
Not exact matches
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio
rice / Bring 6
cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while
rice is cooking / Add pieces of almost any vegetable — some will
need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2
cups cooked farro, brown
rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as
needed
If
rice is dry but not tender, add about 1/4
cup broth or less before baking another five minutes and repeat if
needed.
Lentil and
Rice Stir - Fry with Mushrooms and Caramelized Onions: Substitute 1 cup cooked brown rice for 1 cup of the lentils; add more water if needed to keep the mixture moist as it co
Rice Stir - Fry with Mushrooms and Caramelized Onions: Substitute 1
cup cooked brown
rice for 1 cup of the lentils; add more water if needed to keep the mixture moist as it co
rice for 1
cup of the lentils; add more water if
needed to keep the mixture moist as it cooks.
YOU»LL
NEED: 1 Tbsp finely grated carrot; 1/4 tsp finely grated ginger; 2 tsp
rice wine vinegar; 1/2 tsp honey; 1/2 tsp soy sauce; 1/8 tsp toasted sesame oil; 1 Tbsp canola oil; 1/2
cup purple cabbage; 3/4
cup cooked soba noodles or whole - wheat spaghetti (from 1 oz dry); 1/2
cup broccoli florets; 1/4
cup shredded carrots.
can fire roasted tomatoes, crushed or diced 1
cup chicken stock (add more to thin out sauce if
need be) 1/3
cup parsley, chopped 1/4 pimiento - stuffed olives, chopped salt and pepper 1 box
rice noodles, cooked according to package instructions (I used Maifun noodles)
Dedication to possibly wasting a
cup or two of broth if your
rice doesn't
need it that day.
(You will
need 1
cup of cooked
rice for the 2 bowls plus 1/4
cup cooked to add to the salmon cakes, so cook 5/8
cup rice with 1 1/4
cups water.)
Rinse
rice until water runs clear, cover with 1.5 - 2
cups lightly salted water and boil for 12 - 15 minutes, until the water has absorbed and the
rice is tender - top up with water if
needed.
Cook the
rice according to the package (bring water to a boil, add
rice, simmer 35 - 40 mins); roughly 1/2
cup dry with make enough for the 1
cup of cooked
rice you
need.
I then take the amount of
rice I
need to make this and use 1/4
Cup pineapple juice and 1/2 cup coconut milk to every COOKED cup of rice — adding it before adding veggies back
Cup pineapple juice and 1/2
cup coconut milk to every COOKED cup of rice — adding it before adding veggies back
cup coconut milk to every COOKED
cup of rice — adding it before adding veggies back
cup of
rice — adding it before adding veggies back in!
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.
Items
needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3
cup snap peas, sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1
cup Della
Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice
Rice Basmati and Wild
rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice
rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix
for cookies 1/4
cup oat flour, plus more if
needed 1/4
cup brown
rice flour 1/2
cup quick oats 1/2 teaspoon baking soda 1/2
cup pumpkinseed butter (see below) 3 tablespoons coconut oil — soft, at room temperature 1/3
cup plus 1 tablespoon maple syrup 1 teaspoon vanilla extract 1/4
cup goji berries
3 carrots, shredded chicken broth (onion - free), about a
cup, plus more as
needed 1/2
cup leftover cooked
rice 2
cups rolled oats 1 egg, lightly beaten 1 tsp baking powder (aluminum - free) 2 1/2
cups brown
rice flour, plus more as
needed
1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2
cup of chili sauce 1/4
cup of
rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1
cup of uncooked
rice — cooked according to package directions 1
cup of shelled edamame, frozen with no
need to defrost 3 spring onions, trimmed and sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red pepper flakes (optional)
You'll also
need 8 ounces brown
rice pasta, cooked 2
cups spinach, roughly chopped Grape tomatoes, halved Sautéed mushrooms 2 tablespoons hemp seeds Pinch of sea salt flakes Cracked pepper
2 1/2
cups rice flour 1
cup potato starch 1/2
cup tapioca flour 1 1/2
cups All Purpose Gluten - Free Flour (we use Bob's Redmill) 2 teaspoons xanthan gum 1/2 teaspoon salt 1/4
cup plus 2 Tablespoons sugar (evaporated cane juice) 2 packages active dry yeast 3 Tablespoons of ground flax seeds 3 Tablespoons soy lecithin (non GMO) 1/4
cup olive oil 3 to 3 1/2
cups warm water (approximate, as
needed) 2 Tablespoons poppy seeds water
(Add some of the boiled water, as
needed, if it seems to dry for the
rice - just a bit, maybe 1/4
cup.)
Easy Vegan Chocolate Cupcakes What you
need: 3/4
cup rice milk 1 tsp apple cider vinegar * 1/2
cup brown sugar (a very full half
cup — pack it in real good!)
4
cups water 1 teaspoon salt (may
need more, but add gradually) 1 -
cup medium coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast flakes (optional) 1 +
cup coconut, soy,
rice, oat, or almond milk 2 cloves garlic, minced 1 small red onion, chopped 1/2
cup sundried tomatoes soaked until soft, drained, and chopped 1 tablespoon fresh basil, minced 1 tablespoon fresh parsley, minced
Rigorous research has shown that just one
cup of Golden
Rice a day could be enough to provide an adult with half their daily
needs of vitamin A.
Research so far indicates that eating about one
cup a day of Golden
Rice could provide half of an adult's vitamin A
needs.
What you
need: 2 1/2
cups water or vegetable or chicken stock 1 tbsp butter 1 tsp sea salt, divided 1
cup wild
rice 1/4
cup lemon juice 1/4
cup olive oil 1 clove garlic, minced 1/2
cup chopped fennel bulb, core removed 1/2 red or yellow pepper, diced 1/2
cup chopped red cabbage 1/2
cup chopped Italian parsley 2
cups very finely chopped dark, leafy greens salt and lemon to taste Pecorino or Gorgonzola cheese, for garnish (optional)
This beta carotene is the same as that found in other food, and recent research suggests that consumption of about one
cup of Golden
Rice a day could provide half of an adult's vitamin A
needs.
2
cups raw organic hazelnuts, almonds, cashews, pecans, pumpkin seeds, hemp seeds, or brown
rice, soaked overnight (hemp seeds do not
need to be soaked) 5
cups filtered water 1/4 teaspoon sea salt 2 - 3 dates, pitted, or 1 tablespoon maple syrup 2 teaspoons vanilla extract, or 1 vanilla bean, seeded
According to research published in the American Journal of Clinical Nutrition, one
cup of Golden
Rice could supply half of the vitamin A
needed every day.
1
cup minced vegetables, such as onion, carrot, rutabaga, celery root, and turnip 1 - 2 tablespoons stock or soy sauce to saute the vegetables until tender 1 tablespoon seasonings or spices 1
cup okara 3 - 5 tablespoons flaxmeal, garbanzo bean, amaranth or
rice flour flour or oat flour as
needed to thicken crushed
rice crispies, corn flakes, bread crumbs to coat (Optional)
Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4
cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2
cups Arborio
rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2
cups of stock or plain water to a simmer and hold / add 1/2
cup white wine to the
rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if
needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2
cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.
You will
need about 2 1/2 -3
cups of
riced cauliflower in total.
(If you are using fresh
riced cauliflower, you will
need to add 1/2
cup of water or broth to the pan before you cover it.)
What you
need: 1 tbsp coconut oil 1
cup long grain white
rice 1
cup unsweetened coconut milk 1
cup water salt What you do:
1 1⁄2
cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2
cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2
cups brown
rice 3
cups water 1 tablespoon extra-virgin olive oil (plus more as
needed) 1
cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
Edited to add: According to Instant Pot's own Facebook page, the minimum amount of liquid
needed is 1
cup (they adjusted that from originally recommending 2
cups), unless you are cooking something that absorbs liquid, such a
rice or dried beans.
1
cup oats (see note on oats) 1/4
cup shredded coconut, unsweetened 1/2
cup crispy
rice cereal (use a gluten free brand if
needed) 1/4
cup ground flax seeds 1/3
cup honey 1/2
cup cashew butter (almond, peanut or sunflower butter will also work) 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3
cup mini chocolate chips (this is the brand of healthy and allergy friendly chips we use)
Erika, your recipe calls for 4.25
cups of the flours or 24 oz bag of the flours, when I use a converting chart it says it is 3
cups??? The flour I have for my white and brown
rice is not a pre measured 24 oz bag I
need to use the
cups measurement, so I am just trying to get clarification of what I am to use.
We often tell people that about a
cup of Golden
Rice can provide half of an adult's vitamin A needs, but for them to actually see the simple rice grains that could help nations overcome a public health problem affecting 190 million children has an impact all its
Rice can provide half of an adult's vitamin A
needs, but for them to actually see the simple
rice grains that could help nations overcome a public health problem affecting 190 million children has an impact all its
rice grains that could help nations overcome a public health problem affecting 190 million children has an impact all its own.
Because
rice is widely produced and consumed, Golden Rice has the potential to reach many Filipinos, including those who do not have reliable access to or can not afford other sources of vitamin A. Research so far indicates that eating about one cup a day of Golden Rice could provide half of an adult's vitamin A ne
rice is widely produced and consumed, Golden
Rice has the potential to reach many Filipinos, including those who do not have reliable access to or can not afford other sources of vitamin A. Research so far indicates that eating about one cup a day of Golden Rice could provide half of an adult's vitamin A ne
Rice has the potential to reach many Filipinos, including those who do not have reliable access to or can not afford other sources of vitamin A. Research so far indicates that eating about one
cup a day of Golden
Rice could provide half of an adult's vitamin A ne
Rice could provide half of an adult's vitamin A
needs.
2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2
cup plain yogurt (not Greek) 3 cloves garlic, grated into paste on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2 tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1 teaspoon garam masala 1/2
cup almond meal (or 1/2
cup cashews, that you will then
need to grind into a paste with fennel, coriander, and cilantro) 1/2
cup cilantro leaves, finely chopped Ghee
rice or chapati, for serving
I must try harder in the new year;) luckily most of my recipes don't
need to be totally accurate (e.g. this recipe would be just as tasty with 1 or 2
cups of
rice).
If you don't
need to eat gluten - free, then you can always substitute wheat flour for the
rice flours, sorghum and xanthan gum... just use 1/2
cup wheat flour.
Makes about 40 pieces What You
Need Ingredients: 3
cups warm, cooked short - grain white
rice 2... Continue Reading →
For one serving of pudding, you'll
need a half -
cup of coconut milk, 1 very ripe banana, 1 tablespoon liquid sweetener (like agave or honey; I like brown
rice syrup), 2 tablespoons chia seeds, a pinch of salt, and a dash of cinnamon, nutmeg, or any other baking spice you like.
I used a short grain brown
rice, cooked it with a little extra water (1
cup rice to 2 1/2
cups water) and for a little extra time until it achieved the sushi - ready stickiness that it
needed.
for the crust 1 1/2
cups purified water 3/4 tablespoon sea salt 2 1/2 tablespoons coconut sugar — divided 1 tablespoon apple cider vinegar 2 1/4
cups buckwheat flour — preferably sprouted, plus more if
needed and for dusting 1/4
cup quinoa flour — preferably sprouted 1/4
cup brown
rice flour 1/4
cup almond flour 1/2 teaspoon baking soda 5 tablespoons olive oil - divided
And if it's boiled, how much raw
rice in weight do I
need to make half a
cup of boiled one?
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt as
needed 1
cup unsweetened almond milk 3/4
cup brown
rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2
cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce of your choice, warmed 4
cups thinly sliced fresh spinach 16 - ounce pasta of choice, cooked according to directions
The thing about freezing the perfect pot of
rice is that it's a little labor - intensive, but worth it in the long run when you come home from work,
need that iced
cup of applesauce wine, and don't want to wait 40 minutes for dinner.
2
cups yellow lentils, split Moong dal or split lentil combination (red, green, yellow) 1/2
cup white or brown long - grain
rice, like basmati or jasmine 5
cups unchlorinated, unfluoridated water, more as
needed 1/2 teaspoon ground turmeric 1 teaspoon sea salt - Coconut oil or ghee for cooking