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Location: By the sea, by the sea, by the beautiful sea
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Quote:
Originally Posted by kmbjbb
Have not tried either of these.
All I know of them, you have to stand over them and stir constantly and I have mobility issues and can't stand for that long. Will check into the process again.
Really gonna check my vegan cookbooks more as well. I do have Veganomicon along with others.
I can't remember in which of his books but Jacques Pepin described a method of putting the rice and other ingredients in a dutch oven and making the risotto in an oven, I kinda find the stirring therapeutic but the oven method might work for you. I tried it once and not bad, you can always ad a tbsp. of cream or so if necessary to give it that risotto creaminess.
I can't remember in which of his books but Jacques Pepin described a method of putting the rice and other ingredients in a dutch oven and making the risotto in an oven, I kinda find the stirring therapeutic but the oven method might work for you. I tried it once and not bad, you can always ad a tbsp. of cream or so if necessary to give it that risotto creaminess.
Will check some recipes. Can't have the cream as I am allergic to dairy.
Location: By the sea, by the sea, by the beautiful sea
68,329 posts, read 54,400,252 times
Reputation: 40736
Quote:
Originally Posted by kmbjbb
Will check some recipes. Can't have the cream as I am allergic to dairy.
With the right rice you should get enough starch to not need the cream. The dairy allergy would kind of eliminate a traditional risotto finished with butter and parmigiano reggiano.
I make rice a lot in our house. It's cheap and very versatile. Last night - the pot of rice I made was one of my family's favorite and for the first time, I had no left overs.
3 cups water, 1 1/2 cups long grain white rice. I added 2 cubes of vegan chik'n bouillon, a pinch of sage and a pinch of thyme and cooked normally.
Would like other ideas for some rice that just seems to "wow" the family.
I like to cook it in chick'n bouillon also. I like sage and time too! I mix it up though, and sometimes I add dill and fresh parsley.
We prefer brown rice. Jasmine is wonderful too, that needs nothing IMO.
I like to use "Not Chick'n" cubes and some chopped fresh jalapenos and cook in my rice cooker. Then just before serving I top with fresh tomato and cilantro.
I like to use "Not Chick'n" cubes and some chopped fresh jalapenos and cook in my rice cooker. Then just before serving I top with fresh tomato and cilantro.
I bet if it says "natural spices" that it is really just turmeric. Turmeric is bright yellow and has a chicken-y flavor, which is why it's used in vegetarian items. I used to buy this bulk item that was a fake chicken broth powder and when I looked at the ingredients, I realized it was cheaper to just buy the turmeric.
This may be old fashioned way, but I like to put some butter and olive oil in pan, get it hot, then add rice(cheap long grain), and toast it first. then add beef, chicken, shellfish, or veggie stock. When done add in fresh herbs or veg to steam in the hot rice. Works good, 'cept when I get a lil wild with the herbs.
This may be old fashioned way, but I like to put some butter and olive oil in pan, get it hot, then add rice(cheap long grain), and toast it first. then add beef, chicken, shellfish, or veggie stock. When done add in fresh herbs or veg to steam in the hot rice. Works good, 'cept when I get a lil wild with the herbs.
Try the indian spiced rice: fry 1 chopped onion on heated oil till brown, add 1 tea spoon of cumin seeds, a small stick of cinnamon bark & 2 bay leafs & stir fry for 2-3 mins. Then add 2 cups of washed basmati rice & stir to coat with oil for 2 mins. Last put 4 cups of water, season w/ salt & pepper. Let it cook in low flame till rice is done. Serve as side dish with pretty much anything. Yummmm!
PS: don't substitute the spices with powder versions. It won't taste the same.
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Look at the label of the stock cubes
