What a versatile ingredient is rice, it is indispensable in our cupboard. It is and endless list of delicious recipes that are accompanied or arise from a simple cup of rice.With this recipe the grain of rice is separated and with a perfect consistency.During the cooking process you can bribe with garlic and other spices.

Excellent all-in one recipe where you can get your veggies, protein and carbs.

This here is a new recipe.

I adapted a method I learned for making basmati rice. In the original method, a lot of oil and salt is added to the rice before it's cooked (boiled), but that increases the sodium and calorie count, so I make it without adding anything.As long as you have plenty of water in relation to the rice, you don't have to measure out either. Try to drain off the hot water when the rice is still firm. The rice cooks much faster than in a rice cooker, and you can cook it to your desired degree of firmness, so this method should be foolproof for any type of long grain rice. Recipe by Heartful Kitchen Rei

Rice Cake

Have you ever tried Japanese curry rice before? You'll be amazed at the rich taste if you cook it this way!In Japan, this type of basic curry rice is eaten at nurseries, schools, food courts, restaurants, and of course at home! A popular menu for all generations and each family has it's own unique taste. "The taste of moms' cooking".Very easy to cook this curry. All you need to do is just cut the ingredients, stir-fry, and stew. No need to add seasonings, just put curry soup blocks in the pan and stew well.My mom always says "Every brand uses different spices, so it's better to mix two different kinds of curry. Vermont & Java mixture always makes the best!"Vermont & Java are among the most famous and best sellers in Japan. Vermont has been sold since 1963 and Java since 1968. These two brands are available in the US through Amazon. Each box of curry blocks are about $4-5.Japanese curry will usually be served with Fukushinzuke pickles, which is a sweet pickle mix of vegetables like radish, eggplant, cucumber, lotus root, gourd, perilla and more... That sweetness makes the curry much tastier and resets your tongue.Jungle Jim's in Cincinnati, OH has many flavors of Vermont & Java curry. Even Fukushinzuke pickles are available if you are near there.2nd day curry is really, really good just like a stew, and everybody's favorite!#heirloom

Hey there!! 🙂 I have been so very busy lately with seminars, courses and running errands that I made a simple dish for lunch/dinner, and so when I returned home from taking care of my errands I made this simple rice recipe. I added frozen corn, peas & fresh ham bites to jazz it up a bit. When it comes to eating plain rice I am truly not a fan, if I don’t have yogurt in the fridge to add on top, then I will jazz it up with other ingredients like I did to this recipe.I have just a few errands today so I will be back soon to follow today’s course on photography. 🙂 When I decided to become a Full Time Food Blogger I knew there was work to be done but I had no idea there was this much work, but I am loving it learning so many new things about Food Blogging, chatting away with everyone and having a great time meeting new bloggers and of course my blogger friends 🙂 I am truly very happy I decided to take this path in my life. 🙂

I love flavor so here it is

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:

I learned this recipe from my mom. It's good for a tasty breakfast if you have Mexican leftovers, lice rice and salsa.You will need mexican rice; recipe here: https://cookpad.wasmer.app/en/recipes/57481-mexican-red-rice and spicy salsa; recipe here: https://cookpad.wasmer.app/en/recipes/92865-spicy-salsa?ref=search

Will never get tired of this meal