What Herbs And Spices Do You Use To Add Some Pizazz To Your Rice ?



Sometimes we get caught-up in our own habits and routines for making food dishes . I love to make rice and just wanted to hear what you do to make your rice all that more unique and tasty .
Thank you .
Bouncy – Those are great ideas , but folks make sure to cook those different rices separately as they have significant;y different ‘cooking times’ .


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12 comments a “What Herbs And Spices Do You Use To Add Some Pizazz To Your Rice ?”

I’m addicted to curry …. and it goes well with rice, beef, bell peppers and a couple peanuts :)

other than that I like Cajun spices on my rice.

The possibilities are endless! Saffron is really good. Also, you can use herbs like oregano and parsley. I think that herbes de Provence would probably also give rice a sort of clean, fresh flavor.

Cajun seasoning, Emeril’s Essence, chili powder, soy souce

I add a package of dry Ranch Dressing Mix to the water as I’m cooking it. Yummy!!!

chicken or beef soup base. it’s like a paste. no fuss but tons of flavor. my kids love it. you add it right into the water while the rice is boiling and presto. i usually add one tablespoon. don’t confuse it with liquid stock though, that stuff adds no flavor.

I like to cook my rice in broth for flavor. I add cayenne and cumin for spicy dishes, Old Bay for seafood dishes, lemon zest and fresh thyme for fish or chicken dishes. The possibilities are endless, rice is like a blank canvas.

leek and bacon, chopped small…delicious!

Lemon pepper or Lawrys Garlic salt.

*Saffron
*Cumin
*Peas and Carrots
* Curry
* sauted bacon, onion and tomato and Pigeon Peas

* Cinnamon and sugar with milk for breakfast

Buy a dehydrator for about $30 at any big-box store. Slice and dry one bulb of garlic (separate into cloves before slicing) and one small or medium onion. Trim and dry the leaves of one bunch of parsley and a box (about a fistful) of fresh savory. You can get fresh herbs in plastic boxes near the refrigerated salad dressings in the produce department.

After dehydrating the garlic, onion, and herbs, crush the herbs and finely grate the dried onion and garlic with a cheese grater, using the tiny holes.

Pinch and add to rice, flavoring to taste. Finish with a small pat of butter.

And you don’t just have to use white rice. Try brown rice, or mixing brown/white rice 50/50, or toss in some wild rice. The best-tasting rices can be found at the organic market in a bin with a scoop in it, and a great big scoop costs less than a buck, and it’s healthy for you.

I add cumin seeds or dill seeds sometimes, a bay leaf, saffron, a curry leaf, depends on what will go with the main course…this is for side rice…

Fried rice I add whatever is in the frig…carrots, onions, garlic, peas, squash, cauliflower, whatever, all cut in tiny cubes and then soy sauce it…

Earnest … Sorry, but my wife is a “rice purist,” for lack of a better way to say it, and she doesn’t let me mess with her rice recipes. However, if she’s not around, I like to make Basmati rice. I keep some around.

I had never heard of Basmati rice before, but a friend from the Middle East offered it to me and I really liked it. The first time I tasted it, it reminded me of rye bread, which I really like. Now that I’m used to it, though, the flavor of Basmati rice seems less intense unless I’m doing a side-by-side comparison.

Try it some time.

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