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Adding Flavour To Rice - Simple Sauces/Seasonings

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?

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  1. Soy, sesame oil, ginger and scallions.

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

      2 Replies
      1. re: mainsqueeze

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

        1. re: seconds

          I have been eating it plain since I started eating it more by way of healthier eating habits my Asian sister-in-law has encouraged me on and a diet consisting of fish as the main meat and more veggies than in the American diet. The selections we now have are great, since we import them from other countries and now have been able to find some veggies I like coz there wasn't many I liked before we started importing more. I feel better eating this way.

      2. 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

          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

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

        2. 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

            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

              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

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

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