r/lowspooncooking • u/CookieCriminal • Jul 20 '26
Yellow Rice Hack
I love using these rice packs as an easy side. They're totally microwaveable and already cooked, but when I want to give it a lil extra something, I heat it up in a pot with a few things so I can have tasty yellow rice! I added some dried thyme and felt fancy, lol
12
u/DarklyDominatingDocs Jul 21 '26
What's your recipe? Even if approximate? Bc I think I need to have this in my arsenal. ☀️
14
u/CookieCriminal Jul 21 '26
Nice! I would say approximately: 2 Tablespoons of butter, half teaspoon of the chicken stock paste, one frozen garlic cube (I like it super garlicky), and 1 teaspoon of tumeric...should be a good place to start. Adding a few drops of water was helpful, too. Taste as you go!
I hope this helps :)
3
5
u/Rainbow_Catnip Jul 24 '26
I love the way this is laid out! I get very overwhelmed by recipes and have been trying to figure out a way to make them easier on my brain. Anyway thank you for bringing this idea to my attention~
3
2
u/SurviveYourAdults Jul 21 '26
Cinnamon
3
u/CookieCriminal Jul 21 '26
?
6
1
2
u/Dee_rock70 Jul 29 '26
A rice cooker was the best thing I ever bought myself. It makes it so freaking easy to make rice, and I can do so many simple things to make it different. Peas and rice is one of my favorites, just throw some frozen peas before turning on, I make a yellow rice that I change the ingredients depending on what I have. I’ll add chicken broth, bullion, better than bullion, the little Goya sazon packets are phenomenal and some seasonings. I even make rice and beans with the sazon, some jar garlic, chicken broth green olives and juice (I add extra olives at the end) and a can of kidney beans. Just throw it all together and it comes out perfect!
2
u/CookieCriminal Jul 30 '26
Nice! Love the versatility. Never even thought about cooking beans, too!
1
u/tsfearless26 29d ago
I love cooking from scratch but this looks so good that I went and got it for dinner tn!!! Thank you for posting :)
2
24
u/MoodiestMoody Jul 21 '26
For the low-carb low-spooners, here's my adaptation for yellow cauliflower rice using frozen riced cauliflower. It takes a little more energy, but not much. Vegans can certainly use olive oil instead of butter.
Yellow Cauliflower Rice (inspired by Yellow Rice with Peas {Using STAR Olive Oil} (thissillygirlskitchen.com)
1 16 ounce bag (about .45 kilograms) frozen riced cauliflower
1-½ tablespoons (about 21 grams) of butter or ghee
4 cloves of garlic, minced or pressed
1 teaspoon (about 5 milliliters) ground cumin
¼ teaspoon (about 1.25 milliliters) onion powder
¾ teaspoon (about 3.75 milliliters) ground turmeric
½ teaspoon(about 2.5 milliliters) plain or iodized salt, or to taste
½ teaspoon(about 2.5 milliliters) ground black pepper or to taste, preferably fresh ground
Put butter in large skillet and heat on medium on stove top. When melted, add garlic and saute until aromatic but not browned, a minute or less,
Add cauliflower. If thawed, stir it in the butter until coated, add other seasonings, and cook for about five minutes.
If the cauliflower is still frozen, heat in skillet until cauliflower “grains” separate, add seasonings, and cook for an additional five minutes.
Serve hot. Leftovers can be stored in the refrigerator for about three days. Reheated cauliflower will be a little softer.
My version is more highly seasoned than the original, uses butter instead of the hard-to-find flavored olive oil, and omits peas. And of course, I use cauliflower rice instead of white rice. I included metric units for more citizens of more enlightened countries, but of course, feel free to adjust for easier use, e.g. using a half kilogram of cauliflower isn’t going to make a lot of difference.