What to put on rice?
After watching my Indian (from India) co-worker eat some really cool looking lunches for the last few months, all piled on a bed of rice, I broke down and purchased a nice rice cooker, It makes a lot of great rice.
The problem is........ I have run out of ideas for the topping. I am asking you folks, what is your favorite thing to put on or eat with rice.?
I live close to all flavors of ethnic markets and can get just about any ingredients out there. The only thing I don't care for is seafood, but my cooking skills are fairly good.
My last successful attempt was a Thai inspired cashew chicken dish that was pretty good.
Ok, here we go...... What is your favorite dish with rice?
What can't you put on rice? (My grandfather used to put spaghetti on rice). Some ideas:
Roast chicken (supermarket rotisserie is fast and cheap) - freshen with a quick persillade of herbs, garlic, lemon juice, olive oil and butter.)
Chinese BBQ (pork, chicken, duck, etc.)
All sorts of ethnic stews, braises and curries (Beef Rendang, etc.) made using commercial spice pastes - you can buy good packaged spice pastes nowadays that are free from preservatives to simplify the preparation. (eg http://www.asianhomegourmet.com.sg/ca...)
You can even cook your protein at the same time as you cook rice...a common trick is to slice some Chinese sausage (for example) on a bias and toss it in to the rice cooker on top of the rice. It will cook together with the rice as it steams.
Braised sausages - braise in water, wine or beer.
My favorite quick lazy meal is a fried egg on top of steaming rice with few good shakes of furikake (a Japanese condiment). Sometimes I forgo the egg.
...just a few ideas.
The original comment has been removed
This is my fast and easy one. However, its even better if you have the time to make your own cream of chicken sauce, and using leftover fresh veggies is preferable.
1-2 cups diced chicken meat
1 bag mixed vegetables (thawed) (I use petite mixed)
1 can Cream of Chicken Soup
1 can Chicken Broth
1 sm. Can sliced mushrooms
1 chicken bullion cube
¼ cup flour
½ cup water
Salt & Pepper to taste
Options: Serve over rice, noodles, toast or biscuits.
In a sauce pan, mix vegetables, chicken stock and salt & pepper. Heat until boiling. In another cup, stir flour and water together to make a thickening mixture. Reduce heat and add mushrooms, bullion, diced chicken meat and soup. Reduce heat and simmer 10 minutes or until vegetables are tender. Stir in flour/water to make just thick enough to spoon over rice (or other options). Serve.