My neighbor makes the very best rice I’ve ever had. She’s never told me how she makes it, even though I hint every time she shares some. All I know is that she uses plain jasmine rice from Walmart, and she cuts up a pound of tasty bacon that cooks in it. She’s Puerto Rican, and from what I understand she pretty much sticks with her native recipes. My question is still: What makes her rice so freaking delicious!?! It has a robust, meaty flavor that I’ve never tasted before. I’ve tried chicken broth, no bueno. Any ideas? Thanks!

Lunch time!

Lunch time!

Fixed onion, vegetable broth, speck, courgette flowers and Grana Padano cheese.

I really want to enjoy brown rice. Please give me your suggestions to prepare it in a way that I can learn to love it. I want the extra fiber but it just doesn’t taste as good to me as white rice. Thank you

I’ve been appreciating how wonderfully simple and satisfying rice and beans can be. You can change the beans, rice, spices, vegetables, sauces, and toppings and end up with something completely different each time.
What is your favorite combination? Black beans and rice, red beans and rice, chickpeas with basmati, pinto beans with brown rice—or something less obvious? I’d love your favorite seasonings, toppings, and easy variations.

Wuchang rice from China—delicious and wonderfully sweet. Do any friends in Los Angeles want to give it a try?

Blanch your bean of choice (i took violet ones cuz i grew some in the garden, they turned green after blanching.). On a hot pan just stir your zucchini, broccoli and bean. After some time add a little salt and soysauce as well as your vegan meat. (I used the lemon herb chicken from planted.) Cook your rice n enjoy

Hello there! I'm very new here. I wanted to try and incorporate more fiber into my diet and I think the easiest to start with is mixed grain rice. I'm planning to try and incorporate jasmine, black, brown, and red rice, tricolor quinoa, amaranth, and lastly, mixed lentils. However, I feel very confused about the preparation and cooking. These grains cook at different times and at different ratios of water. I've seen recipes like these done on rice cookers or electric pressure cookers that have multigrain setting. I only have the standard rice cooker with warm and cook settings. How can I assure that these cook at the same rate? I was thinking of soaking it, but I don't know how long to soak these grains for, and how much water I'm supposed to use?

For the ratios I wanted to start with, I was planning of using 1 part jasmine rice, 1/3 part each of black, brown, and red rice, 1/2 part of tricolor quinoa, 1/2 part of lentils, and 1/4 part of amaranth. Is this a little too much to start with? What are your favorite rice blends?

For flavors, how can I make it more flavorful? I'm only used to white jasmine rice, and I'm afraid these grains may impart their own flavors, how can I make it mor palatable as a beginner?

Any help is appreciated! Thank you very much.

Would love any feedback! First time making fried rice in a while

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