Crispy rice is a great way to repurpose leftover rice because it completely changes the texture and flavor, so it feels like you’re eating a completely new dish instead of just leftovers. This delicious rice recipe can be eaten on its own, dipped in your favorite sauces, or even underneath some fish for a make-your-own sushi kinda thing! 

View this post on Instagram

A post shared by Ｊｕａｎ Ｍ (@jmmarius91)

Ingredients:

• Leftover rice
• 2 tablespoons olive oil

Instructions:

1. Pack leftover rice into a 1-inch thick patty. You can do this in a small pan or even on a plate.
2. Cut the patty into squares or rectangles in the size you want your crispy rice to be. We recommend 1-2 inch sections.
3. Heat the olive oil in a frying pan.
4. When the oil is hot, place the rice into the pan and fry until golden brown. Flip and repeat. 
5. Remove from the pan and enjoy!

The post Try This Unique Way to Reuse Leftover Rice appeared first on thedancingcucumber.com.

Using Brown Rice

You may be tempted to use brown rice in your sushi because it’s known as a healthy option, but think twice before doing so. The rice you’re using in your sushi has to be sticky, and brown rice simply doesn’t fit the bill so stick to the short-grain variety instead.

View this post on Instagram

A post shared by Rachael J. (@cultivatorkitchen)

No Prep

Properly prepping your rice is an essential part of making sushi, and rinsing is the first step that you’ll have to take. If you skip this step, your rice will have a syrup-like texture, and that’s a huge no-no when it comes to sushi. You’ll also struggle to roll your sushi if your rice doesn’t have a sticky texture once you’re done cooking it.

Wrong Amount

Less is more when it comes to the amount of rice that you’re going to use when rolling your sushi. If you go overboard, rice will overpower other tasty ingredients that should give your sushi delicious flavor, but the biggest problem is that you’ll have a hard time rolling it.

View this post on Instagram

A post shared by #SeaweedSupermarket (@seaweedsupermarket)

The post Make Perfect Sushi by Avoiding These Common Rice Mistakes appeared first on thedancingcucumber.com.

Black Rice

Black rice is the best choice when it comes to nutritional content. It can be a bit difficult to find, but it’s high in fiber, promotes healthy digestion, lowers cholesterol, and helps fight chronic disease. A portion of black rice is a great source of protein too.

View this post on Instagram

A post shared by Reeny (@reenyjogy)

Wild Rice

Native to North America, wild rice is also rich in fiber and helps with digestion and cholesterol problems. It’s full of antioxidants and vitamin C, among other beneficial nutrients.

Brown Rice

If all you can get is brown rice, that’s fine. You’ll still get plenty of B-vitamins, zinc, and magnesium, as well as fiber.

What About White Rice?

White rice is popular and tasty, but it’s actually stripped of most of the nutrients. It’s highly processed, has a high glycemic index, and doesn’t contain as much fiber. If you pick white rice, go with the brands that add folic acid, calcium, and iron to it.

The post 3 Healthiest Types of Rice appeared first on thedancingcucumber.com.

However, even dry foods can spoil and pose a health risk.

Temperature is perhaps the most influential factor in food quality. Low temperature does not allow for many life forms, so the colder the storage space, the longer the rice will be kept fresh. 

In addition, food with high liquid content like vegetables spoils faster. The recommendation is to keep the rice in the driest place possible.

Air is also an essential element for the development of pests. The oxygen in the air also causes oxidative processes that are harmful to food. The only ways to avoid oxygen are sealed containers or bags. 

Sunlight and light, in general, can contribute to the development of pests in our rice. Fortunately, this problem is very easily solved by storing it in a shady place.

Any dry food can be stored for 3 to 6 months without overexertion. However, with a little care, it is possible to extend its life while maintaining its freshness, even for several years. 

The post The Best Way To Store Rice appeared first on thedancingcucumber.com.

So how do you make the perfect whole rice?

First, heat a saucepan over medium heat with some oil and add the rice, along with the spices of your choice. Salt, cumin, paprika, turmeric, curry powder, or scallions—all go great with whole rice.

For each cup of rice, add 1 1/4 cups of boiling water. Close the lid, and cook over low heat until the rice is ready. Each type of rice needs a different cooking time, and over time you will understand how long the rice you use needs.

At the end of cooking, leave the lid closed for another 5-10 minutes, to allow the rice to absorb the remaining moisture in the pot. Only then remove the lid and crumble the rice gently with a fork so that the rice does not stick.

Whole rice is especially suitable in soups, with various sauces, as a side dish, in a hot or cold salad, and as a stew.

The post How To Cook Whole Rice Easily appeared first on thedancingcucumber.com.

Rice Burger Buns

If burgers happen to be your favorite comfort food, you have to try mixing them up with rice. That’s exactly the idea behind Heng’s sushi-style burgers, but it’s probably the best idea to eat them with a fork and knife so the rice buns wouldn’t fall apart in your hands.

Stuffed Rice Rolls

This recipe is perfect for rice lovers who are up for a new challenge. Heng herself admits that the wrapping process is quite a challenge, but it’s definitely worth it—especially if you use tofu as a filling.

Vegan Sushi

Sushi is usually made with thinly sliced raw fish, but many vegan chefs are putting a twist on this beloved Japanese dish. Woon Heng is one of them, and her vegan sushi includes many delicious veggies, such as asparagus, cucumber, lettuce, and radishes, instead of fish.⁣⁣

The post Rice Lovers Have to Try These Creative Recipes by Woon Heng appeared first on thedancingcucumber.com.

The preparation of paella in a thin layer on a paella skillet helps for an even and moist final product that combines all of its ingredients’ flavors. In addition to this, it also allows for the best part of the paella to form: socarrat.

So, just what is socarrat?

Socarrat is the crispy bottom layer that can be found between the rice and the paella skillet upon making the dish. This is lots of Spaniards’ favorite part of paella, as the crispy and flavorful, borderline “burnt” layer that can be found here is packed with the essence of the dish.

The juices from the meats and vegetables used to make the dish, along with a good bit of seasonings like saffron and garlic, combine with olive oil and the edges of the rice grains to make a succulent treat.

The next time you find yourself enjoying a paella, be sure to take note of the delicious socarrat that makes a paella special!

The post Socarrat is the Best Part of a Paella appeared first on thedancingcucumber.com.

Ingredients:

• 3 cups cooked long-grain rice
• 2 lightly whisked eggs
• 1/2 cup finely diced white onion
• 2 tablespoons peanut oil
• 2 tablespoons regular soy sauce
• 1/2 cup finely diced carrots
• 1 teaspoon hot chili oil
• 2 tablespoons low sodium soy sauce
• 2 minced garlic cloves
• 1/2 teaspoon white pepper
• 3 tablespoons unsalted butter
• 1/2 cup green onions, sliced
• 1/2 cup frozen peas

Instructions:

1. Heat the oil in a wok pan on medium heat, then add the vegetables.
2. After cooking for 2 to 3 minutes, add the lid to the pan. Cook for 3 to 5 more minutes and don’t forget to stir each minute.
3. When the vegetables become soft, you can turn up the heat to medium-high.
4. Place the vegetables on the side part of the wok, then include the eggs. You should be doing the same thing as when you’re cooking scrambled eggs.
5. Once the eggs are done, combine them with the vegetables.
6. During the following step, you should add the soy sauce and rice. Include the hot chili oil and butter to the mix.
7. Next, add the white pepper and mix all the ingredients together.
8. Let the Japanese fried rice saute for 3 to 4 minutes while also mixing all the time.
9. Finish off by including the green onions and frozen peas. Cook for 1 more minute.

The post This Japanese Fried Rice Takes Just 25 Minutes to Prepare! appeared first on thedancingcucumber.com.

Ingredients:

For the artichoke aubergine rice you will need 400 g paella rice, 2 aubergines, 2 teaspoons smoked paprika, 60 ml olive oil, 1 finely chopped large onion, 2 teaspoons turmeric, 2 crushed garlic cloves, 1 1/2 l vegetable stock, a small pack parsley, 2 x 175 g packs chargrilled artichokes, 2 lemons. The parsley needs to be finely chopped, and the aubergines cut into chunks. Squeeze the juice of one of the lemons, and cut the other one into wedges.

Instructions:

Get a frying pan and cook the aubergines with 2 tablespoons oil. When you’re done, cook the onions with one tablespoon oil for 3 minutes. Include the garlic and parsley. Continue cooking for several minutes, then add the paprika and turmeric. Add the rice as well and continue cooking for 2 minutes. You can now pour half of the stock, cook for 20 minutes while also stirring from time to time.

Include the artichokes, aubergine and the other half of the stock. Continue cooking for 20 minutes and check if the artichoke aubergine rice is done. If it tastes good you can finish off with the lemon juice, salt, pepper and parsley.

The post Spice Up Your Meals With Artichoke Aubergine Rice appeared first on thedancingcucumber.com.

Ingredients:

The ingredient list is made of the following:
1 tablespoon cooking oil
2 cloves minced garlic
1/2 teaspoon pepper
1 chopped head broccoli
1/2 teaspoon salt
2 tablespoons grated Parmesan

As you can see, you probably already have all of this in your fridge. So you can start making the garlic Parmesan broccoli rice right away.

How To Make It:

Grab your food processor and ingredients and we can begin. Place the broccoli pieces inside the processor and start pulsing.

When that’s done, place the pan you’ll use over medium heat. Add some garlic and oil and leave it for 30 seconds.

During the following step, you should add the broccoli rice, pepper, and salt. Cook them for 5 minutes.

To make things even better add the Parmesan and mix everything very well. You can always add some extra cheese on top for an even more supreme taste.

Your delicious meal is ready, and all under half an hour!

The post Super-Easy Garlic Parmesan Broccoli Rice Recipe appeared first on thedancingcucumber.com.

Crispy rice is a great way to repurpose leftover rice because it completely changes the texture and flavor, so it feels like you’re eating a completely new dish instead of just leftovers. This delicious rice recipe can be eaten on its own, dipped in your favorite sauces, or even underneath some fish for a make-your-own sushi kinda thing! 

View this post on Instagram

A post shared by Ｊｕａｎ Ｍ (@jmmarius91)

Ingredients:

• Leftover rice
• 2 tablespoons olive oil

Instructions:

1. Pack leftover rice into a 1-inch thick patty. You can do this in a small pan or even on a plate.
2. Cut the patty into squares or rectangles in the size you want your crispy rice to be. We recommend 1-2 inch sections.
3. Heat the olive oil in a frying pan.
4. When the oil is hot, place the rice into the pan and fry until golden brown. Flip and repeat. 
5. Remove from the pan and enjoy!

The post Try This Unique Way to Reuse Leftover Rice appeared first on thedancingcucumber.com.

Using Brown Rice

You may be tempted to use brown rice in your sushi because it’s known as a healthy option, but think twice before doing so. The rice you’re using in your sushi has to be sticky, and brown rice simply doesn’t fit the bill so stick to the short-grain variety instead.

View this post on Instagram

A post shared by Rachael J. (@cultivatorkitchen)

No Prep

Properly prepping your rice is an essential part of making sushi, and rinsing is the first step that you’ll have to take. If you skip this step, your rice will have a syrup-like texture, and that’s a huge no-no when it comes to sushi. You’ll also struggle to roll your sushi if your rice doesn’t have a sticky texture once you’re done cooking it.

Wrong Amount

Less is more when it comes to the amount of rice that you’re going to use when rolling your sushi. If you go overboard, rice will overpower other tasty ingredients that should give your sushi delicious flavor, but the biggest problem is that you’ll have a hard time rolling it.

View this post on Instagram

A post shared by #SeaweedSupermarket (@seaweedsupermarket)

The post Make Perfect Sushi by Avoiding These Common Rice Mistakes appeared first on thedancingcucumber.com.

Black Rice

Black rice is the best choice when it comes to nutritional content. It can be a bit difficult to find, but it’s high in fiber, promotes healthy digestion, lowers cholesterol, and helps fight chronic disease. A portion of black rice is a great source of protein too.

View this post on Instagram

A post shared by Reeny (@reenyjogy)

Wild Rice

Native to North America, wild rice is also rich in fiber and helps with digestion and cholesterol problems. It’s full of antioxidants and vitamin C, among other beneficial nutrients.

Brown Rice

If all you can get is brown rice, that’s fine. You’ll still get plenty of B-vitamins, zinc, and magnesium, as well as fiber.

What About White Rice?

White rice is popular and tasty, but it’s actually stripped of most of the nutrients. It’s highly processed, has a high glycemic index, and doesn’t contain as much fiber. If you pick white rice, go with the brands that add folic acid, calcium, and iron to it.

The post 3 Healthiest Types of Rice appeared first on thedancingcucumber.com.

However, even dry foods can spoil and pose a health risk.

Temperature is perhaps the most influential factor in food quality. Low temperature does not allow for many life forms, so the colder the storage space, the longer the rice will be kept fresh. 

In addition, food with high liquid content like vegetables spoils faster. The recommendation is to keep the rice in the driest place possible.

Air is also an essential element for the development of pests. The oxygen in the air also causes oxidative processes that are harmful to food. The only ways to avoid oxygen are sealed containers or bags. 

Sunlight and light, in general, can contribute to the development of pests in our rice. Fortunately, this problem is very easily solved by storing it in a shady place.

Any dry food can be stored for 3 to 6 months without overexertion. However, with a little care, it is possible to extend its life while maintaining its freshness, even for several years. 

The post The Best Way To Store Rice appeared first on thedancingcucumber.com.

So how do you make the perfect whole rice?

First, heat a saucepan over medium heat with some oil and add the rice, along with the spices of your choice. Salt, cumin, paprika, turmeric, curry powder, or scallions—all go great with whole rice.

For each cup of rice, add 1 1/4 cups of boiling water. Close the lid, and cook over low heat until the rice is ready. Each type of rice needs a different cooking time, and over time you will understand how long the rice you use needs.

At the end of cooking, leave the lid closed for another 5-10 minutes, to allow the rice to absorb the remaining moisture in the pot. Only then remove the lid and crumble the rice gently with a fork so that the rice does not stick.

Whole rice is especially suitable in soups, with various sauces, as a side dish, in a hot or cold salad, and as a stew.

The post How To Cook Whole Rice Easily appeared first on thedancingcucumber.com.

Rice Burger Buns

If burgers happen to be your favorite comfort food, you have to try mixing them up with rice. That’s exactly the idea behind Heng’s sushi-style burgers, but it’s probably the best idea to eat them with a fork and knife so the rice buns wouldn’t fall apart in your hands.

Stuffed Rice Rolls

This recipe is perfect for rice lovers who are up for a new challenge. Heng herself admits that the wrapping process is quite a challenge, but it’s definitely worth it—especially if you use tofu as a filling.

Vegan Sushi

Sushi is usually made with thinly sliced raw fish, but many vegan chefs are putting a twist on this beloved Japanese dish. Woon Heng is one of them, and her vegan sushi includes many delicious veggies, such as asparagus, cucumber, lettuce, and radishes, instead of fish.⁣⁣

The post Rice Lovers Have to Try These Creative Recipes by Woon Heng appeared first on thedancingcucumber.com.

The preparation of paella in a thin layer on a paella skillet helps for an even and moist final product that combines all of its ingredients’ flavors. In addition to this, it also allows for the best part of the paella to form: socarrat.

So, just what is socarrat?

Socarrat is the crispy bottom layer that can be found between the rice and the paella skillet upon making the dish. This is lots of Spaniards’ favorite part of paella, as the crispy and flavorful, borderline “burnt” layer that can be found here is packed with the essence of the dish.

The juices from the meats and vegetables used to make the dish, along with a good bit of seasonings like saffron and garlic, combine with olive oil and the edges of the rice grains to make a succulent treat.

The next time you find yourself enjoying a paella, be sure to take note of the delicious socarrat that makes a paella special!

The post Socarrat is the Best Part of a Paella appeared first on thedancingcucumber.com.

Ingredients:

• 3 cups cooked long-grain rice
• 2 lightly whisked eggs
• 1/2 cup finely diced white onion
• 2 tablespoons peanut oil
• 2 tablespoons regular soy sauce
• 1/2 cup finely diced carrots
• 1 teaspoon hot chili oil
• 2 tablespoons low sodium soy sauce
• 2 minced garlic cloves
• 1/2 teaspoon white pepper
• 3 tablespoons unsalted butter
• 1/2 cup green onions, sliced
• 1/2 cup frozen peas

Instructions:

1. Heat the oil in a wok pan on medium heat, then add the vegetables.
2. After cooking for 2 to 3 minutes, add the lid to the pan. Cook for 3 to 5 more minutes and don’t forget to stir each minute.
3. When the vegetables become soft, you can turn up the heat to medium-high.
4. Place the vegetables on the side part of the wok, then include the eggs. You should be doing the same thing as when you’re cooking scrambled eggs.
5. Once the eggs are done, combine them with the vegetables.
6. During the following step, you should add the soy sauce and rice. Include the hot chili oil and butter to the mix.
7. Next, add the white pepper and mix all the ingredients together.
8. Let the Japanese fried rice saute for 3 to 4 minutes while also mixing all the time.
9. Finish off by including the green onions and frozen peas. Cook for 1 more minute.

The post This Japanese Fried Rice Takes Just 25 Minutes to Prepare! appeared first on thedancingcucumber.com.

Ingredients:

For the artichoke aubergine rice you will need 400 g paella rice, 2 aubergines, 2 teaspoons smoked paprika, 60 ml olive oil, 1 finely chopped large onion, 2 teaspoons turmeric, 2 crushed garlic cloves, 1 1/2 l vegetable stock, a small pack parsley, 2 x 175 g packs chargrilled artichokes, 2 lemons. The parsley needs to be finely chopped, and the aubergines cut into chunks. Squeeze the juice of one of the lemons, and cut the other one into wedges.

Instructions:

Get a frying pan and cook the aubergines with 2 tablespoons oil. When you’re done, cook the onions with one tablespoon oil for 3 minutes. Include the garlic and parsley. Continue cooking for several minutes, then add the paprika and turmeric. Add the rice as well and continue cooking for 2 minutes. You can now pour half of the stock, cook for 20 minutes while also stirring from time to time.

Include the artichokes, aubergine and the other half of the stock. Continue cooking for 20 minutes and check if the artichoke aubergine rice is done. If it tastes good you can finish off with the lemon juice, salt, pepper and parsley.

The post Spice Up Your Meals With Artichoke Aubergine Rice appeared first on thedancingcucumber.com.

Ingredients:

The ingredient list is made of the following:
1 tablespoon cooking oil
2 cloves minced garlic
1/2 teaspoon pepper
1 chopped head broccoli
1/2 teaspoon salt
2 tablespoons grated Parmesan

As you can see, you probably already have all of this in your fridge. So you can start making the garlic Parmesan broccoli rice right away.

How To Make It:

Grab your food processor and ingredients and we can begin. Place the broccoli pieces inside the processor and start pulsing.

When that’s done, place the pan you’ll use over medium heat. Add some garlic and oil and leave it for 30 seconds.

During the following step, you should add the broccoli rice, pepper, and salt. Cook them for 5 minutes.

To make things even better add the Parmesan and mix everything very well. You can always add some extra cheese on top for an even more supreme taste.

Your delicious meal is ready, and all under half an hour!

The post Super-Easy Garlic Parmesan Broccoli Rice Recipe appeared first on thedancingcucumber.com.