I stock a lot of rice, primarily parboiled and yasmin rice, mostly because of its indefinite shelf life and how easy and fast it is to cook. But just gnawing on rice alone can be a bit tough...
So do anyone know some good ways to season rice? Preferably something that's extremely compact with very long shelf life and very simple to prepare...
I got...
- Soy sauce; easy, tasty, but can take up unnecessary space since it's (usually) not dehydrated.
- Frying spices with cooking oil; a little extra work for great taste and a wide range of variations available, and the oil provides extra calories, but has relatively short shelf life (quality-wise, not safety-wise).
- Bouillon cubes/granules; can be cooked with the rice, very compact and decent taste, and should have quite a long shelf life (safety-wise) given it's high salt contents.
So do anyone know some good ways to season rice? Preferably something that's extremely compact with very long shelf life and very simple to prepare...
I got...
- Soy sauce; easy, tasty, but can take up unnecessary space since it's (usually) not dehydrated.
- Frying spices with cooking oil; a little extra work for great taste and a wide range of variations available, and the oil provides extra calories, but has relatively short shelf life (quality-wise, not safety-wise).
- Bouillon cubes/granules; can be cooked with the rice, very compact and decent taste, and should have quite a long shelf life (safety-wise) given it's high salt contents.
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