#steamed rice

[spokemightbehere]

plain rice stimboard

requests r open!

[dvoeverie-stitches]

Motel Cooking Meal 4 — Chicken and Mushroom Stir-Fry with Steamed Jasmine Rice

Tonight, in the further adventures of cooking with only a George Foreman multi-cooker in a motel room, I came the closest yet to cooking from scratch, as I finally felt confident enough to sear raw chicken without worrying about setting off the smoke detector.

While I prepped the vegetables I used the white rice setting for the first time. I made sure the vent in the lid was closed and added 1 cup rinsed jasmine rice to the pot with 1.5 cups water, turned the pot on the correct setting and walked away.

Okay, if I was in a kitchen, I would have walked away, as I’m in a studio sized motel room I turned away to the cutting board sitting next to the pot and got busy. After the pot beeped after 15 or so minutes, I let it sit another 10 and then checked it— perfection.

I removed the rice to my one largish microwaveable bowl and cleaned out the pot so I could cook the stir fry. I forgot that I had taken another, simpler, electric pot from the house (this one is basically for keeping cheese dip warm) and left it downstairs in the car. Next time I will put the rice in it to keep warm while I cook the main dish. As it was I had to warm it in the microwave slightly when the stir fry was done, but it was still nice and fluffy and slightly sticky, as jasmine rice should be. I’m so glad it worked because it’s much more inexpensive than precooked frozen, microwaveable rice.

To cook the stir fry I put the pot on the “sear” setting and seared the chicken in a little vegetable oil. Once it was opaque on all sides I removed it and added a little more oil and sautéed a spring onion, a couple tsp minced ginger and 2 minced cloves of garlic.

Once they became aromatic, I added the mushrooms. I stir fried them until they were somewhat softened and then added the chicken back to the pot and added just enough bottled teriyaki sauce to coat the chicken and vegetables. I stirred it and then put the lid on and turned the pot to its lowest setting, allowing it to cook for 20 minutes, after which I turned the heat back to sear and stir fried everything until the sauce had thickened.

Tomorrow when I run out to my parent’s place to do laundry I’ll go through food that I had packed from his mother’s house and grab my soy sauce, sesame oil, rice vinegar etc. and then next time I’ll try my kung pao chicken completely from scratch.

[chuck-snowbug]

Homemade Kimchi & Beef Yakiniku Dinner - November 2025

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Yakiniku(Raw Sausage & Pork Lean Meat Seasoned with Miso) Dinner - August 2025 Previous Post: Toyo-Bijin(Japanese Sake/東洋美人 壱番纏 純米大吟醸) & Bee

[kingdrawcse]

The chemistry behind Steamed Rice

Rice, a vital staple, was domesticated in China's Yangtze Valley 13,500 to 8,200 years ago, then dispersed worldwide through migration and trade. Processed rice, our beloved rice, serves as the main diet for at least half the global population. The distinctive, fresh aroma in steamed rice comes from 2-Acetyl-1-pyrroline (2AP), a compound generated during the Maillard reaction in rice processing, lending it a popcorn-like fragrance.

Rice varieties vary in stickiness due to the ratio of amylose to amylopectin—higher amylopectin yields a more glutinous texture, seen prominently in sticky rice with almost 100% amylopectin, resulting in its adhesive consistency after cooking.

[cowfish32]

Yelling about Perfume (Day 16)

17/7 A new house introduced in this little experiment, Osmofolia. Reverie is a rather complex scent, boasting notes of Steamed Rice, Marshmallow, Ambrette, Clove, Black Pepper, and Haze. A super sweet earthiness opening building into a more spiced, atmospheric experience. Quite enjoyable.

Like the end of a woodland picnic, wafts of food linger in the air but it's mostly just the surrounding nature.

I noticed the scent dissipate around the 45 minute mark to just faint wisps of aroma. This recording happened around the end of the day though and that might have skewed my results.

Final Thoughts: I really enjoyed this one and could see myself wearing it pretty routinely. A good all-rounded scent!

[miyamiwu]

Should've taken a picture before eating, but today's lunch is steamed rice with siomai 😋

It took so long to cook, but god it's so worth it

[thelcsdaily]

Succulent Braised Pork

The most succulent pork. The key is in the blend of cooking liquid and spices, as well as the dish's slow braising. As a result, the meat is incredibly tender and flavorful.

*** Kitchen Tips ***

A Must Have Ingredient

[mayadawn]

Vegan Miso Soup

Recipe by Vegan Huggs