Kaly chany ka salan with boil Rice😋#referSamiya Faheem

Kozhukkattai is made by using different methods. This is a plain version with no filling inside. It's very easy to make. It can be a snack or breakfast. It's mostly made in Southern side of India. One thing you've to be careful about is, adding the water to make the dough, so that, the dough is not too loose or not too hard, just soft. You can add more or less grated coconut according to your wish.

Make butter turmeric rice super easily with a rice cooker! Can it really be this simple?! The aroma of butter is irresistible!The origin of this recipeSuddenly.

Ever been in the kitchen, standing there, wondering, what's for dinner? Hum, have some chicken, some veggies, rice, but I don't have time to shop?Here is a quick, easy, one skillet dinner for 2 (or one really hungry person). So is this a fantastic, I would spend a months salary for this in a restaurant? No way. But it is fairly good, easy, quick, and adjustable for what you have on hand. Have tofu or beef instead of chicken, do it. Celery but no carrots, ok, that works. Frozen corn, but no peas, taste great, use it.Since this is using one pan and you are cooking the rice in it, you are getting the extra flavor in the rice from the ingredients, and less clean up.

This is a great way to make rejuvelac or leaven, etc., which are indispensable for macrobiotic and other types of "raw" or "living" cooking.The rice will germinate well at more than 20°C, so keep it warm.Make sure the water does not turn bad, change it frequently.Even at low temperatures, if you wait a while the rice will germinate, so keep the container in an insulated styrofoam box or something and you can sprout the rice even in winter. Recipe by Mille=miru

This is based on a casserole that my great aunt used to make. She said that in the 1950s, you would find it on the back of minute rice boxes. It's sorta like a rice meatloaf. I have tweaked the recipe. It's very filling, easy to make, affordable, and great for #mealprep #lunches#quickdinners#lunchboxwarmers you can also use ground turkey. It has to be minute rice or it comes out raw.

#12platesOne pot cooking using rice cooker. Serve with broccoli or bok choy stir fry.

One of the things I struggled with the most when I started cooking was making rice turn out well. That was until my mom taught me her tricks to make it fluffy and not sticky or clumpy. Now I'm sharing them with the Cookpad community. It's very easy, but you have to follow it without skipping steps for a perfect dish. In this case, I added grated carrot, but you can add any vegetable you like: zucchini, peas, cooked cactus, chayote, etc.

My mother taught me this recipe, and I adjusted the amounts.Put the cut up sweet potato in a bowl of water right away, or it will turn black.Put the sake in the rice cooker with the rice, before filling with water. If you add it after filling up the water to the line, there will be too much liquid.Even with the sweet potato added, you can use the regular amount of water used to cook 3 rice cooker cups of rice.I sliced the sweet potato 1.5 cm thick, and then quartered the slices. Recipe by Hamumaki

A good meal but can also be used as an accompaniment to a stew or gravy.

Rice is to the Middle East what pasta is to Italy. While rice is a staple in Asian countries, there it is typically served plain; the flavors coming from the sauces for the vegetables, meat or legumes. Iraqi and particularly Iranian rice dishes, on the other hand, are known for their flavours, colours and, especially, their presentation. The way we serve them is something of a ritual. Having more than one rice dish at a meal is not unusual. Sometimes we even make a rice crust on the bottom of a dish so that, when served turned upside down, it looks like a cake.It took me a long time to get used to making a smaller quantity of rice for dinner. When I was growing up, my mother would serve everyone a big mound of rice topped with whatever stew she had cooked that day. We’d eat the rice with a spoon or by scooping it up with a piece of hubus, or flatbread. I guarantee you that in any traditional Iranian home you’ll find a huge pot of rice on the stove.The Iranian and Iraqi method of preparing rice: partially cooking it, draining it, then returning it to the pot with fried onion and a touch of water and continuing to cook it very slowly. This method results in delicious dry, almost crispy, rice, but it is time-consuming and the rice loses some of its nutritional value.Here’s my way:

When you live alone, you might frequently cook fried rice. If you follow the usual way, you will end up having soggy fried rice. It is difficult to make restaurant-like light fried rice.I wanted to make a non-greasy and authentic fried rice with simple ingredients. That's why I created this recipe.To make a light fried rice, it is essential to have a stovetop with a lot of gas. Usually hobs at home don't work well. To get over this, heat your frying pan very hot beforehand.By mixing the rice and raw egg, each grain of rice is coated with the egg sheen and your fried rice will become crumbly. Recipe by Miruty