Cooking Rice

Easy Measuring

• When measuring 1 cup of rice, I usually like to use the cup that comes with my storage rice container.
• I filled the cup ¾ with the sushi rice and ¼ cup of the 7-grain rice mixture.

Cook Rice First!

• Whatever meal you make, I always suggest starting the rice first before prepping ingredients for the protein or the sides that will be eaten with the rice.

Fluffing Rice Method

• Fluffing the rice with a fork or a paddle allows the extra moisture to evaporate, leaving you a bowl of lighter, fluffier rice.
• The method involves scooping and mixing the cooked rice within the container to allow steam to escape.

Zest

• Zesting is peeling only the skin of the citrus fruit without the white flesh, referred to as pith. The skin contains aromatic oils and is an excellent addition to recipes to intensify the flavors of a dish. A fine grater is the most convenient way to obtain the zest of the citrus fruit, usually referred to as zester or a Microplane.  

Quicker Zesting

• You can zest the lemon right over the cooked rice instead of zesting it in a separate container to prevent it from sticking. Read notes before for more detail.

Alternative to Brown Basmati Rice

• You can use medium-grain brown rice or jasmine brown rice.
• Medium-grain brown rice refers to regular white medium-grain rice with the brain layer covering the white grain.
• Jasmine brown rice has a slight floral aroma.
• It is usually used in South East Asian and Caribbean cuisines.

Quinoa Variations

• Quinoa can vary in color, and any will do for this recipe
• You can use only red quinoa
• Or a mixed quinoa

Alternative to Cinnamon Powder

• You can use 1 cinnamon stick

Alternative to Lemon Zest

• Try ¼ teaspoon dried lemon peel

Alternative to Fresh Chopped Parsley

• Try 1 teaspoon dried parsley

Storage: Refrigerator

• To store in the refrigerator, place in a 2-inch shallow pan to cool down quickly.
• Then store in an air-tight sealing container.
• The rice will last for up to four days.

Storage: Freezer

• First, follow the refrigeration process mentioned above.
• Then you can place it in the freezer in a labeled, airtight container.

Reheat

• Thaw it out entirely in the refrigerator to prevent bacterial growth.
• Stovetop: I suggest heating it slowly in a saucepan on low heat covered with an ice cube, occasionally stirring to prevent scratching on the bottom of the pan.
• Microwave: Heat one to two cups in a bowl for two minutes with one ice cube and a microwave cover, stirring the dish content every minute until it is hot.

Fluffing Rice Method

• Fluffing the rice with a fork or a paddle allows the extra moisture to evaporate, leaving you a bowl of lighter, fluffier rice.
• The method involves scooping and mixing the cooked rice within the container to allow steam to escape.

Zest

• Zesting is peeling only the skin of the citrus fruit without the white flesh, referred to as pith. The skin contains aromatic oils and is an excellent addition to recipes to intensify the flavors of a dish. A fine grater is the most convenient way to obtain the zest of the citrus fruit, usually referred to as zester or a Microplane.  

Quicker Zesting

• You can zest the lemon right over the cooked rice instead of zesting it in a separate container to prevent it from sticking. Read notes before for more detail.

Alternative to Brown Basmati Rice

• You can use medium-grain brown rice or jasmine brown rice.
• Medium-grain brown rice refers to regular white medium-grain rice with the brain layer covering the white grain.
• Jasmine brown rice has a slight floral aroma.
• It is usually used in South East Asian and Caribbean cuisines.

Quinoa Variations

• Quinoa can vary in color, and any will do for this recipe
• You can use only red quinoa
• Or a mixed quinoa

Alternative to Cinnamon Powder

• You can use 1 cinnamon stick

Alternative to Lemon Zest

• Try ¼ teaspoon dried lemon peel

Alternative to Fresh Chopped Parsley

• Try 1 teaspoon dried parsley

Storage: Refrigerator

• To store in the refrigerator, place in a 2-inch shallow pan to cool down quickly.
• Then store in an air-tight sealing container.
• The rice will last for up to four days.

Storage: Freezer

• First, follow the refrigeration process mentioned above.
• Then you can place it in the freezer in a labeled, airtight container.

Reheat

• Thaw it out entirely in the refrigerator to prevent bacterial growth.
• Stovetop: I suggest heating it slowly in a saucepan on low heat covered with an ice cube, occasionally stirring to prevent scratching on the bottom of the pan.
• Microwave: Heat one to two cups in a bowl for two minutes with one ice cube and a microwave cover, stirring the dish content every minute until it is hot.

Cook Rice First!

• Whatever meal you make, I always suggest starting the rice before prepping ingredients for the protein or the sides that will be eaten with the rice.

Yield Preference

• This recipe may yield two cups of rice.
• For rice bowls, I usually use 1 cup per person.
• I use the word "may" because all rice cooker brands vary.
• The serving size for rice is usually suggested to be ½ a cup per person. But this is a preference. In my opinion, half a cup is usually not enough for my family or me. We typically eat 1 cup of rice. And we really only eat rice once a day, so every family and individual vary in their preference. Just keep this in mind.

Easy Measuring

• When measuring 1 cup of rice, I usually like to use the cup that comes with my storage rice container.

Storage: Refrigerator

• To store in the refrigerator, place in a 2-inch shallow pan to cool down quickly.
• Then store in an air-tight sealing container.
• The rice will last for up to four days.

Storage: Freezer

• First, follow the refrigeration process mentioned above.
• Then you can place it in the freezer in a labeled, airtight container.

Reheat

• Thaw it out entirely in the refrigerator to prevent bacterial growth.
• Stovetop: I suggest heating it slowly in a saucepan on low heat covered with an ice cube, occasionally stirring to prevent scratching on the bottom of the pan.
• Microwave: Heat one to two cups in a bowl for two minutes with one ice cube and a microwave cover, stirring the dish content every minute until it is hot.