What's the best way for preparing rice?

[OuchThatHurts]

Does anyone do rizotto? You can also shred some chicken and pour in some stock and reduce it into a heaping plate full of protein and carbs. It takes longer to bake the chicken than to heap up a hearty risotto. And you WILL be satiated if you're the type where plain rice just goes right through you (you can also add some almonds and pistachios). Quick and easy.

 

[maxmusle1]

I like all rice but , this is my go to! I use a rice cooker. I like to bag it up with a lil rice wine vinegar and refrigerate it. For some reason I can eat twice as much of this kind. Sticky rice ! Great for Poke or Steak/Avocado bowls . Sometimes I have my meat in the bag and I can roll the bag into a rice/meat burrito and eat it out of the bag without utensils!

 

[pistonpump]

Does anyone do rizotto? You can also shred some chicken and pour in some stock and reduce it into a heaping plate full of protein and carbs. It takes longer to bake the chicken than to heap up a hearty risotto. And you WILL be satiated if you're the type where plain rice just goes right through you (you can also add some almonds and pistachios). Quick and easy.

I don't buy my fiance wants to make this more so I think it'll be fun to experiment with different ingredients

 

[OuchThatHurts]

I don't buy my fiance wants to make this more so I think it'll be fun to experiment with different ingredients

I also (if I have them) throw in celery, carrots, and top it off with some cherry tomatoes. Problem is keeping produce fresh. Shit lasts for days but I buy for weeks.

 

[Doitagain]

Does anyone do rizotto? You can also shred some chicken and pour in some stock and reduce it into a heaping plate full of protein and carbs. It takes longer to bake the chicken than to heap up a hearty risotto. And you WILL be satiated if you're the type where plain rice just goes right through you (you can also add some almonds and pistachios). Quick and easy.

Love it. Creamy Porcini mushroom risotto with pulled chicken, Extra Protein Philadelphia and minced low fat bacon.
Heaven.
Almost every sunday.

 

[OuchThatHurts]

Love it. Creamy Porcini mushroom risotto with pulled chicken, Extra Protein Philadelphia and minced low fat bacon.
Heaven.
Almost every sunday.

Now that's what I'm talking about. Mushrooms are an excellent addition. And bacon too? I just 800 calories of marinated chicken with raw cauliflower and ranch dressing but I could eat that right now. I'm such a foodie.

There's a bistro a couple miles from me but still inside my community that makes a seafood risotta that almost gives me a high it's so good. With two huge grilled scallops on top that just melt like butter on your tongue.

Making most of this stuff is economical too. It's the brand names like my kids want the Kelloggs, Tyson, frozen crap, microwave meals... I make dinners around here, all meals. My girls wanted grilled cheese with tomato soup and I had cut hand sliced peasant bread, real butter, provo and swiss, and a delicious tomato bisque. They wouldn't eat it. They wanted the regular Maier's bread with american "cheese" and Campbell's Tomato soup. Unbelievable.

 

[nicocujo]

Now that's what I'm talking about. Mushrooms are an excellent addition. And bacon too? I just 800 calories of marinated chicken with raw cauliflower and ranch dressing but I could eat that right now. I'm such a foodie.

There's a bistro a couple miles from me but still inside my community that makes a seafood risotta that almost gives me a high it's so good. With two huge grilled scallops on top that just melt like butter on your tongue.

Making most of this stuff is economical too. It's the brand names like my kids want the Kelloggs, Tyson, frozen crap, microwave meals... I make dinners around here, all meals. My girls wanted grilled cheese with tomato soup and I had cut hand sliced peasant bread, real butter, provo and swiss, and a delicious tomato bisque. They wouldn't eat it. They wanted the regular Maier's bread with american "cheese" and Campbell's Tomato soup. Unbelievable.

Growing up we ate grilled cheese sandwiches with tomato soup.

 

[Doitagain]

Now that's what I'm talking about. Mushrooms are an excellent addition. And bacon too? I just 800 calories of marinated chicken with raw cauliflower and ranch dressing but I could eat that right now. I'm such a foodie.

There's a bistro a couple miles from me but still inside my community that makes a seafood risotta that almost gives me a high it's so good. With two huge grilled scallops on top that just melt like butter on your tongue.

Making most of this stuff is economical too. It's the brand names like my kids want the Kelloggs, Tyson, frozen crap, microwave meals... I make dinners around here, all meals. My girls wanted grilled cheese with tomato soup and I had cut hand sliced peasant bread, real butter, provo and swiss, and a delicious tomato bisque. They wouldn't eat it. They wanted the regular Maier's bread with american "cheese" and Campbell's Tomato soup. Unbelievable.

A properly made seafood rizotto is to kill for, agree.
Yeah I know that what I described ain't exactly a quick snack but tastes amazing and macros are on point at least!
Remember: low fat minced bacon is key so it's 2k Cal/serving rather than 2.1k

 

[hawkmoon]

I rotate between pasta and Japanese rice for my main source of carbs. Living in Japan the rice is fantastic, but I need my pasta too.
The wife cooks it up in the rice cooker. Wash, set, and forget.

Sometimes we have Genmai 玄米, which is basically brown rice. I like the flavor and texture.

 

[TheRoid]

I rotate between pasta and Japanese rice for my main source of carbs. Living in Japan the rice is fantastic, but I need my pasta too.
The wife cooks it up in the rice cooker. Wash, set, and forget.

Sometimes we have Genmai 玄米, which is basically brown rice. I like the flavor and texture.

Pasta in the rice cooker? Doesn't it become chewy?

 

[hawkmoon]

Pasta in the rice cooker? Doesn't it become chewy?

LOL. no sorry for my lack of clarity

 

[Hyperemia]

I rotate between pasta and Japanese rice for my main source of carbs. Living in Japan the rice is fantastic, but I need my pasta too.
The wife cooks it up in the rice cooker. Wash, set, and forget.

Sometimes we have Genmai 玄米, which is basically brown rice. I like the flavor and texture.

Would you mind sharing a little more info on your pasta hack? My rice cooker has a white rice and brown rice setting, among others. If yours has it as well, which do you use for the pasta? I’m just really intrigued on making pasta in the rice cooker.

 

[TheRoid]

Would you mind sharing a little more info on your pasta hack? My rice cooker has a white rice and brown rice setting, among others. If yours has it as well, which do you use for the pasta? I’m just really intrigued on making pasta in the rice cooker.

He doesn't cook pasta in the rice cooker, made a bit of mess with that post

 

[Hyperemia]

He doesn't cook pasta in the rice cooker, made a bit of mess with that post

Oh I missed that reply

Thanks!

 

[OuchThatHurts]

Oh I missed that reply

Thanks!

There is pasta that looks like rice (orzo also called 'rizoni') but if you're looking for change up from rice, probably not a good choice. I like ziti and bow ties. It lingers a bit longer than rice in digestion. But good. Rice noodles are also a good change up.

 

[gains4000]

I rotate between pasta and Japanese rice for my main source of carbs. Living in Japan the rice is fantastic, but I need my pasta too.
The wife cooks it up in the rice cooker. Wash, set, and forget.

Sometimes we have Genmai 玄米, which is basically brown rice. I like the flavor and texture.

Is the food in Japan amazing? I feel like it would be much better than the crap we get In the states.

 

[hawkmoon]

Is the food in Japan amazing? I feel like it would be much better than the crap we get In the states.

Absolutely, totally amazing all the time.

My wife (Japanese) has lived and travelled all over the world. Only the French come close to the care put into food. But Japanese, and not just in regards to local food, excel at cuisine.

Many of the top award-winning chefs are Japanese who have travelled and studied in Europe, attacking their craft with the usual fanaticism and attention to detail. There are many great fine-dining places, but even the smallest mom-and-pop restaurant will serve delicious high-quality food - and for very cheap money. I have enjoyed both extremes.

Consumers are also very picky about the ingredients they buy. Most people shop in smaller amounts almost daily rather than stocking up once a week or so like Americans, meaning foods are often served fresh.

Oh, and no tipping!

 

[OuchThatHurts]

Absolutely, totally amazing all the time.

My wife (Japanese) has lived and travelled all over the world. Only the French come close to the care put into food. But Japanese, and not just in regards to local food, excel at cuisine.

Many of the top award-winning chefs are Japanese who have travelled and studied in Europe, attacking their craft with the usual fanaticism and attention to detail. There are many great fine-dining places, but even the smallest mom-and-pop restaurant will serve delicious high-quality food - and for very cheap money. I have enjoyed both extremes.

Consumers are also very picky about the ingredients they buy. Most people shop in smaller amounts almost daily rather than stocking up once a week or so like Americans, meaning foods are often served fresh.

Oh, and no tipping!

I would eat a ton. Even the presentation is gorgeous and the flavors are incredible. I'd be a 300lb'er within a year, easy.

 

[hawkmoon]

I would eat a ton. Even the presentation is gorgeous and the flavors are incredible. I'd be a 300lb'er within a year, easy.

Some of you know this, but you haven't had Sushi until you have eaten in Japan. Sushi in the US is like calling Chef Boyardee genuine Italian food

 

[OuchThatHurts]

Some of you know this, but you haven't had Sushi until you have eaten in Japan. Sushi in the US is like calling Chef Boyardee genuine Italian food

Yes I read that their sushi is so perfected that even the rice grains are aligned. You're eating art.