HOME > Chowhound > Home Cooking >

Adding Flavour To Rice - Simple Sauces/Seasonings

pancake Sep 27, 2007 02:07 PM

I just bought a rice cooker and am waiting for my mounds of long grain rice to cook (meanwhile enjoying the ease of the entire process) . . . .
I am stumped on how to add flavour to the rice?
Some family members are going to add a tomato based sauce, some butter and cheese.
I am not feeling either of those today.
I am craving something else, something different. I am curious to learn how other chows use their rice cooker and what sauces or seasonings they add to their rice?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. fgf RE: pancake Sep 27, 2007 02:10 PM

    Soy, sesame oil, ginger and scallions.

    1. mainsqueeze RE: pancake Sep 27, 2007 02:26 PM

      I just eat mine plain, as an accompaniment to something else.

      1 Reply
      1. re: mainsqueeze
        s
        seconds RE: mainsqueeze Sep 28, 2007 07:53 PM

        I do the same, but I am Asian and grew up eating it that way.

      2. a
        adrienne156 RE: pancake Sep 27, 2007 02:26 PM

        Fried onions (the kind you can find at asian/indian/middle eastern food stores) and cumin seeds toasted in a bit of canola oil.

        2 Replies
        1. re: adrienne156
          w
          willownt RE: adrienne156 Sep 28, 2007 10:04 AM

          You can also just fry up your own onions and spices in a separate pan and add them in -- when I do this sort of thing, I cook the rice in that same pan, but if you really want to use the rice cooker, go for it. My sisters-in-law make top-grade main dishes of rice and meat in the rice cooker, so anything is possible!

          You can get mild flavor by just adding in sweet spices (cinnamon, cardamom, that kind of thing, whole not ground) to your water.

          1. re: willownt
            a
            adrienne156 RE: willownt Sep 28, 2007 03:16 PM

            I actually do cook my rice on the stove. The OP just asked for what can be done with a rice cooker.

        2. JungMann RE: pancake Sep 28, 2007 11:30 AM

          You can always prepare the rice flavorings in a pan and add to the rice cooker. For example if you wanted a Latin flavor, you could make a sofrito of pureed garlic, onion, cilantro, tomatoes and cumin and fry it in some annatto oil with the rice. Add that into the rice cooker and cook as regular. For Peruvian green rice, just saute the rice with chopped cilantro, cumin and onions and cook in the rice cooker with diced carrots and onion and corn niblets. When I make biryani, I cook the rice in my rice cooker with bay leaves, cinnamon, cumin, cardamom, peppercorns, cloves and butter. The possibilities are endless.

          3 Replies
          1. re: JungMann
            Gio RE: JungMann Sep 28, 2007 11:39 AM

            JM, is "sofrito" always pureed? I thought the vegetables were fine chopped.
            The Peruvian green rice recipe sounds delicious, thanks for that! It will be my next rice dish. Can I use brown rice?

            1. re: Gio
              JungMann RE: Gio Sep 28, 2007 12:24 PM

              I prefer a pureed sofrito as I don't normally want chunks in my rice unless I'm making some sort of pilaf. And anyway that "Mexican" rice is normally incorporated into something else, so I don't want too much texture.

              Peruvian green rice can be made with brown rice, but the results are really less than satisfactory. When made with white rice, not only is it surprisingly delicious, it's incredibly easy as well.

              1. re: JungMann
                Gio RE: JungMann Sep 28, 2007 01:08 PM

                Thank you very much for your clarification. We normally make Jasmine or Basmati, either white or brown. I'll take your advise!

          2. Antilope RE: pancake Sep 28, 2007 01:40 PM

            Make a simple rice pilaf. Sautéing the rice and orzo pasta in butter and then cooking in chicken broth add wonderful flavor.

            1. v
              Val RE: pancake Sep 28, 2007 01:43 PM

              And, if you love cilantro, you can also flavor it AFTER it is cooked by using Robert Lauriston's Cilantro Rice recipe on this board...it is awesome and easy! Just made it again last weekend.

              1. jbyoga RE: pancake Sep 28, 2007 02:03 PM

                you can make a bit of tea (lapsang souchong, darjeeling etc) and mix it with the water to infuse the rice...

                1. hannaone RE: pancake Sep 28, 2007 05:47 PM

                  I almost always use just plain white rice, but there are quite a few things you can do.
                  Substitute beef, chicken, or vegetable broth for the water and Add some diced meat of your choice.
                  Add any of; fresh corn, peas, or soaked beans and ham chunks, season with a small amount of salt, pepper, & garlic.
                  Use your favorite soup recipe & mix with the rice (make sure the liquid portion of the soup is slightly more than the amount of water you would have used for plain rice).
                  Broccoli crowns, carrots, or any other brightly colored hard vegetable would work well.

                  1. revsharkie RE: pancake Sep 28, 2007 06:48 PM

                    This might be heretical, but sometimes for flavor I'll throw in one of those seasoning packets out of a package of ramen noodles. There always seem to be extra ones of those laying around.

                    1. p
                      peppatty RE: pancake Sep 28, 2007 07:59 PM

                      Heat up some olive oil in a fry pan, throw some chili flakes in, add some chopped macadamias and cook until fragrant, not burnt. Add to basmati rice cooked in some vegetable or chicken stock, and stir, or put the rice in the fry pan to fry the rice.
                      I also cook brown rice with some chicken stock and add scallions at the end. Or lately, basmati rice with some cardomom pods, a pinch of saffron, and some raisins or other dried fruit. Add some butter or coconut oil to mix in at the end.

                      1 Reply
                      1. re: peppatty
                        pancake RE: peppatty Sep 29, 2007 03:53 PM

                        thanks all....lots of yummy ideas....

                      2. p
                        piccola RE: pancake Sep 29, 2007 07:04 PM

                        I like that Goya seasoning, the one that turns everything yellow. (It's good in eggs, too.)

                        Pesto or roasted tomato paste work too.

                        1. LNG212 RE: pancake Sep 29, 2007 07:33 PM

                          I just made this rice for friends and we all loved it. It's a sweet rice. "Melt" about 2 TBS sugar in about 1/2 cup water with some orange zest and a few cardomom pods. Let it simmer down until it's like a syrup. Remove the pods and the zest. Make the rice (I used white basmati) as usual. Stir in as much/little of the syrup as you'd like and add some slivvered almonds and chopped pistachios. It really was tasty and went very well with the spicy egggplant stew I also served.

                          1. Morganna RE: pancake Sep 30, 2007 04:32 AM

                            I have a dish where I bake chicken breast in a mix of chopped tomato and spicy green chiles. I like serving that over rice but I'm not fond of just plain rice (I didn't grow up with it at all). So I always take chicken or turkey base (I buy mine from Penzey's but Redibase is good, too) and mix it into the water I'm cooking the rice in. Sometimes I'll add butter. It gives the rice a nice little boost so it's more than just carbs and some texture under my chicken. :)

                            1. b
                              bulavinaka RE: pancake Sep 30, 2007 02:02 PM

                              For Southeast Asian cooking, use coconut milk in place of water. For a low-cal version, use coconut essence with the water instead of coconut milk.

                              1. d
                                deepikadhawan RE: pancake Sep 18, 2012 05:08 AM

                                very easy.. take a container in which add basil leaves , sliced tomatoes , garlic (5 -6) , one green chilli . grind them together with a grinder.. put some oil in a pan and add the grinded mixture in the pan... put some sugar , salt and red chilli powder while cooking. cook it on the high flame for 15 minutes. you can add this sauce in the rice while cooking it with the vegetables to add flavour to the rice..

                                1. t
                                  tastesgoodwhatisit RE: pancake Sep 18, 2012 05:19 AM

                                  Get some ten treasures oats or millet at substitute that for a bit of the rice.

                                  Use stock instead of part of the water. Or tomato juice.

                                  Add a bit of butter, tumeric and toasted cumin seeds for cumin rice.

                                  Top plain white rice with dried shiso or a mix of salt and toasted black sesame seeds.

                                  Add some finely diced chives or green onions.

                                  Mix in some raw green peas or edamame before cooking.

                                  1. chowser RE: pancake Sep 18, 2012 05:27 AM

                                    I generally rarely season but for a simple meal out of the rice cooker, I'll lay sausages on top to cook and the sausage juices flavor the rice. It's really good. It just occurred to me that at the end of the cycle, I should add eggs and soft cook them.

                                    1. l
                                      LJS RE: pancake Sep 18, 2012 05:39 AM

                                      Beef stock (canned is fine), sauteed mushroom (though, truthfully, canned will do) and lashings of freshly ground pepper added to rice that has been lightly browned in butter. This is then cooked in the oven for as long as you like, though I have also done it stove-top, so I assume that it would also work in a rice-cooker.

                                      In our house, this dish accompanies roasts of all sorts and turkey at Christmas where it serves as a gluten-free alternative to stuffing. It works brilliantly re-heated, with some leftover meat tossed in as a full meal and is one of our family faves.

                                      1. RUK RE: pancake Sep 18, 2012 05:48 AM

                                        The other day I made Coconut Rice - I substituted most of the water with Coconut milk, added bruised Lemon Grass and a couple of Cloves. I really liked it.

                                        1. lilpixy RE: pancake Oct 11, 2012 08:06 PM

                                          I use white rice chicken broth for the liquid a packet of goya seasoning s+p, a bit of onion powder and a pat of butter.

                                          1. f
                                            FriedClamFanatic RE: pancake Oct 11, 2012 09:17 PM

                                            I don't own a rice cooker....do it still in a pan...............but......depending on what else I am having as an entree

                                            For liquids, I have used:
                                            Pineapple Jc
                                            Cider
                                            Beef and Chicken Broth
                                            OJ...once! .not what I expected!
                                            1/2 water half wine....especially Marsala

                                            Add ins...........most at the 10 min mark
                                            Blueberries ( maybe at the 3 min mark)
                                            pineapple
                                            diced apple
                                            sauteed mushrooms and/or onions (use the same pot)
                                            Almond slivers...............better toasted first
                                            frozen peas or corn
                                            green onions

                                            1. n
                                              ninabasu RE: pancake Oct 12, 2012 04:50 AM

                                              I'm not sure how this would work in a rice cooker, but have you tried cooking rice what I will refer to as (for lack of a better term) the Indian way? Rinse your rice well first, dry, then brown some butter, sweat some onions (can add garlic) add salt and a bay leaf, saute your rice for 5 minutes of so before adding the liquid and cooking the rice? Imparts much better flavor.

                                              1. c
                                                cel131313 RE: pancake Apr 12, 2014 07:21 PM

                                                I make a lot of rices, especially risotto. But for white rice in a pan, I use any combination of the following:
                                                Hot smoked Paprika
                                                garlic powder
                                                garlic salt
                                                onion powder
                                                coriander
                                                cumin
                                                sea salt
                                                pepper
                                                curry
                                                lemon pepper
                                                etc!
                                                tonight I am using all but curry & lemon pepper. I am also using butter & olive oil and it smells fantastic!

                                                1. i
                                                  iyc_nyc RE: pancake Apr 13, 2014 10:45 PM

                                                  Preserved lemons (chopped finely). Really good!

                                                  Show Hidden Posts