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Posts Tagged ‘rice’

  1. Chamorro Red Rice

    March 19, 2012 by brett

    FYI: I’m in the middle of updating this recipe. I’ve had too many disasters, so consider this recipe problematic prone for now. Will post again as soon as I can get it right and duplicate good results reliably. Thanks!


    This dish relies on annatto seeds, not tomato, for its distinctive orange-redness and smoky, earthy flavor. It’s a classic accompaniment to Chamorro-style barbecue at fiestas. Everyone adds their own touch to this dish: bacon, hot peppers, peas, etc. (more…)

  2. Bao de Bing, Bao de Beng!

    February 16, 2012 by brett

    The evolution, which is still ongoing, of this recipe travels the globe. It started out as a Kenyan recipe for a sweetened, yeast-risen rice pancake tinged with cardamom. We were enjoying that for a while. Then one day, I ran out of rice flour and threw in a bunch of glutinous rice flour. Chewier and nicer — toddler smiles all around. The next day, I adjusted some of the dry ingredients and along the way, accidentally left out the cardamom. The result? Something definitely Chinese in texture and flavor and even bigger toddler smiles. (more…)

  3. Almost-Fail-Proof Rice

    September 8, 2011 by Dan

    White rice is one of the easiest side dishes to prepare and it does not take much to get the hang of it. Here is a very quick and simple recipe that is somewhat forgiving and easy to master.

    Difficulty Level: easy
    Prep Time: none
    Cooking Time: 20-25 minutes


    • 2.5 cups water
    • 2 cups white rice


    • Depending on the rice, rinse once or twice. Do not rinse if the package says it is pre-washed or says something like “washing not necessary.”


    1. Combine water and rice into a small to medium sized stainless steel pot
    2. Bring to a boil (about 6 minutes)
    3. Turn down the heat to low and simmer for 6 minutes
    4. Remove from heat and let stand for 10 minutes
    5. fluff up the rice and serve

    Notes, hints, and substitutions:

    • This recipe can be doubled.
    • Different varieties of rice need more or less water to cook. We prefer Kokuho Rose variety of rice. It is a short to medium grain rice that makes sushi well.
    • Use more water for wetter rice and less water for more dry rice, depending on your preference. Either way, start with this recipe.
    • We generally use a 6 quart pot.
    • Do not use aluminum. Rice comes out best with pots made from stainless steel, carbon steel, or cast iron. Aluminum can leave an off-flavor, not to mention it has been tied to Alzheimer’s disease.
    • Feel free to substitute half chicken or other broth for half the water

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