Plain Rice -- Make Ahead OAMC Throw It in the Freezer!! I started doing this to save some time in the evenings. I don't like using that 10 minute Uncle Ben's but I do like having my rice ready that fast ;O). I really like using sushi rice! Use whatever rice you prefer! 10 Make-Ahead Breakfast Ideas Cook as directed in rice cooker (or your preferred method). When rice is done immediately rinse, in strainer, with cold water till rice is cool (to stop cooking). Fill ziplock baggies (quart size) with 2 cups of rice each. Flatten out and remove air. (You can do 1 cup bags too ~ Use smaller baggies like sandwich or snack ones) I usually have 1/2 - 1 cup rice leftover which I just make a little dish for myself with. Use one bag for 2 of you ~ Two bags for 4 of you :O) Just take out of the freezer in the morning and throw in the fridge till you start cooking! I have been doing this for a while now......never thought to post it so other knew also. When I need to make rice because freezer is empty, I usually cook a whole bag and then package and freeze into meal size portions and individual portions for a fast lunch, just add left over meats.

This is a great idea! However, I forgot to thaw it in the fridge so when I was needing it, I microwaved it for 5 minutes, like another reviewer said. (tried this 3 times so far) I don't like the minute rice either, so I am glad to have this back up plan. When I'm making rice for dinner, I up the amount so that I can restock the freezer. I freeze 3c amounts (best for my family) ... just take straight from the freezer and put in the microwave for 5 min and you have perfect rice every time!!! Serving Size: 1 (73 g) Servings Per Recipe: 8 Calories from Fat 3 Like what you see here? Save to Recipe Box Get Our Daily Dinner NewsletterSeared Tuna Rice Bowl These seared tuna rice bowls make for a delicious & easy weeknight dinner! 8 ounces yellowfin tuna steak (sustainable, sushi grade) 1 clove garlic (grated or minced) 1 teaspoon freshly grated ginger 1/4 cup soy sauce 2 teaspoon light sesame oil 1 scallion (thinly sliced on a bias)

1/2 cup carrot (cut into matchsticks) 1/2 cup English cucumber (cut into matchsticks) 1 avocado (thinly sliced) pickled ginger (to serve) wasabi paste (to serve) toasted sesame seeds (to garnish) nori seaweed sheets (cut into strips) 1 cup sushi rice 1 tablespoon rice vinegar Place salt block in a cold oven, and preheat to 500ºF. Once preheated, leave the salt block in for at least 15 more minutes. Slice the tuna, against the grain, into 1/4-inch thick slices, about 3-inches long. Place the preheated salt block on your stove top or in a heat-proof metal carrier. Brush the top of a salt block with a couple tablespoons of olive oil. Place a piece of thinly sliced tuna on the salt block and sear for a few seconds on both sides. Cook to desired doneness. Remove and set aside to eat with your rice bowl. Prepare the dipping sauce, vegetables and sushi rice ahead of time. Dipping sauce: in a small mixing bowl, add the garlic, ginger, soy sauce, sesame oil and scallions, and stir to combine.

To assemble, divide the sushi rice evenly between 4 bowls.  Along one side of the bowl, shingle a few slices of seared tuna. Place separate piles of carrots, cucumbers, and avocado to fill the rest of the bowl.  Drizzle some of the ginger-garlic soy sauce on top of the tuna slices and vegetables. sushi delivery in ottawaAdd a small pile of pickled ginger and about a 1/2 teaspoon of wasabi paste to each bowl. order sushi lavalTo finish, sprinkle with toasted sesame seeds and seaweed sheets.how to sushi recipes for beginners Serve with more sauce on the side.best place to buy sushi grade fish in los angeles

For the Sushi Rice: rinse rice and cook according to package instructions.  While the rice is cooking, dissolve the sugar and salt in the rice vinegar and set aside. When the rice has finished cooking, pour the vinegar mixture over the rice and gently fold to coat. Set aside in a bowl covered with a clean kitchen towel, until ready to use.cooking sushi rice ahead of time Tips:- Put your tuna steaks in the freezer about 30 minutes before slicing. how to roll sushi matThe firm, slightly frozen fish will aid in making thin, even slices.- Always use a sharp knife, especially when making thin even cuts of raw protein.- This is a great dish for a dinner party. how to use sushi roll matServe everything family style so your guests can build their own rice bowls.

This post comes courtesy of Jeanette Chen, blogger at Jeanette’s Healthy Living. I have owned a rice cooker for as long as I can remember and wouldn’t want to live without it. Rice made in a rice cooker is foolproof; you simply push a button and the rice is steamed perfectly. Although the rice cooker makes perfect white rice, it can also be used to make whole grains just as easily. I’ve used it to make Apple Cinnamon Oatmeal and rice porridge for breakfast, as well as pre-cooked grains for fried rice and healthy grain salads. Today, I’m sharing a recipe for Quinoa Mushroom Pilaf made in the rice cooker, a no-fuss side dish for dinner. There are two general types of rice cookers. The basic version has an “on” switch, with a warm function that kicks in automatically after the rice is done. A fancier rice cooker has special settings for sushi rice, brown rice and congee (rice porridge). Although my very first rice cooker was a basic version, I upgraded to one with extra settings when I started making brown rice.

While white rice is best made following the manufacturer’s instructions that come with your rice cooker, cooking whole grains requires just a few adjustments. The main thing to keep in mind when cooking whole grains in a rice cooker is to use the normal stove-top cooking time as a guideline. While oatmeal and quinoa are relatively quick to cook (15 to 20 minutes stovetop cooking time), other whole grains like steel-cut oats and barley (40 to 60 minutes stovetop cooking time) benefit from pre-soaking and require longer cooking times. Generally speaking, if the normal cooking time required on the stovetop is more than 30 minutes, it helps to pre-soak the grains for at least one hour and leave the rice cooker on the warm setting for an additional 10 to 15 minutes after the cooking cycle is over to finish cooking the grains. Although simple, plain whole grains can be made easily in the rice cooker by using just water and the grain of your choice, it’s not much more work to make flavorful whole grain dishes like this Quinoa Mushroom Pilaf.

By using chicken broth as the cooking liquid instead of water, and adding some sautéed onions, carrots and celery as flavorings, plain whole grains can be easily transformed into an elegant side dish. Rice Cooker Quinoa Mushroom Pilaf Quinoa has a bitter coating called saponin that needs to be washed off before cooking. Briefly soaking and then rinsing quinoa before cooking removes this coating. 1 cup white quinoa, soaked in water for 15 minutes, then rinsed thoroughly, and drained 1/2 cup onion, finely chopped 1/2 cup carrot, finely chopped 1/2 cup celery, finely chopped 1/2 cup red bell pepper, finely chopped 1 3/4 cup low sodium vegetable or chicken broth Heat oil in a medium saute pan. Add garlic, onion, carrot, celery and mushrooms. Sauté until onions are softened and mushrooms are lightly browned, about 3 to 4 minutes. Add quinoa and turmeric and continue sauteing for 2 more minutes to toast quinoa. Transfer quinoa mixture to rice cooker.