so good I love rice

I enjoy making tomato rice because it's simple, delicious, and comes together quickly. This one-pot dish is perfect for busy days when I need something comforting yet nourishing. The blend of tomatoes, spices, and peas creates a wonderful mix of tangy, spicy, and subtly sweet flavors. Plus, it's incredibly versatile and pairs beautifully with a variety of sides, from tofu kabobs to creamy yogurt dips.

I had frozen cod ,peas and sweetcorn so I added them to rice with some Asian flavours and It came out great #summerchallenge2

My fried rice recipe. It's based off the fried rice I used to get at a family owned Chinese Restaurant in my hometown.

I love Risotto but sometimes I don't have the time. This is a bit like Risotto but easy in a pinch when I want something similar and cheesy :-)

This receipe is created by me and inspired by my love and passion for Asian food.

I created this recipe because I wanted to make bean rice without the beans getting wrinkled.It wasn't flavourful when I added the peas at the end. So I tried adding the water used to boil the peas in the beginning, and it made the rice a lot more delicious.The key to making the peas fluffy is to keep them in the cooking water until they are completely cooled down. Please drain the excess water right before the rice is cooked.Using the cooking water adds more flavor from the peas to the dish. Recipe by Puru berry.

Delicious and with the cauliflower added it tastes like there is more filling texture to it. Almost meaty feel.

The main carbohydrate of a meal can be noodles or bread or okonomiyaki and so on - it's not always rice, so it's a bother to cook it each time. Therefore I freeze it instead. But I wondered why frozen rice always tasted worse, and tried out various techniques to make it taste better. In the end, a simple method did the trick.To re-heat 100 g of rice: In Step 3 microwave for 1 minute; in Step 5 for 1 to 1.5 minutes (or adjust the temperature to 70°C).To reheat 300 g of rice: In Step 3 microwave for 3 minutes; in Step 5 microwave for 3 to 3.5 minutes (or adjust the temperature to 70°C).Please keep an eye on the state of the rice while microwaving. Recipe by Yorozumame

I grew up on this rice pudding. Our recipe is quite similar to others. The only difference isMy Great Grandmother made this and passed it down.

In our house, making fried rice is my husband's job. But once day, I had to make it. My husband taught me that salmon fried rice was hard to mess up, so I just went ahead and made it and it turned out great. As long as you follow the tips, you can vary it by adding lettuce, kimchi, bacon, or whatever you like.If you are having fried rice for lunch, take the rice out of the freezer the night before. If you're having it for dinner, take the rice out in the morning right after you wake up. I can't explain it well, but if the frozen rice defrosts enough to be nice and separate, it's good to go. It's best to use salted salmon rather than canned salmon, it's harder to mess the rice up that way. Recipe by Sakkomama

I luv this rice