If you want to get rid of the starchy texture and/or you live in a country where rice isn’t always clean: yes.
If you want extra starchiness or stickiness and/or you care about keeping the nutritional powder in there: no.
If you are making a risotto or a paella: no.
If you are boiling your rice in a lot of water and then draining it like spaghetti to reduce the risk of arsenic exposure: no.
Some sources of rice have trace amounts of arsenic in the soil, some don’t. If you’re paranoid about it or you eat a lot of rice every day you can do research about the source of your rice. If the area where your rice is grown has arsenic in the soil you can get rid of most of it by cooking the rice like pasta.
Wait, washing it gets rid of some of the nutrients?
A lot of commercially sold grains are fortified with nutrients to keep the population from getting 18th century sounding diseases like rickets and scurvy.
The way they fortify white rice in most places is by dusting it with a nutrient powder. If you wash the rice you wash off this nutrient powder. Which is fine if you get enough vitamins from other sources but if you get most of your carbs from rice and rarely eat fruits or vegetables it could become a problem.
Everyone cooks rice slightly differently and if you don’t cook it the exact same way that they do people will threaten to murder your mother. Unluckily for them though, my mother is already dead so I can speak plain truth to the masses without fear.
The way I cook plain rice is I boil twice as much water as rice by volume, dump the unwashed rice into the boiling water, put in a pat of butter and a big pinch of salt, stir it once, and then leave it covered without stirring it for around 17 minutes or so. Then I fluff it up with a fork and serve it.
This makes a rice that is starchy, sticks together, and is a little salty and buttery. That’s the way I like it. Other people have their own preferences. Whatever way you prefer to cook rice is probably also perfectly fine and delicious.
Flowchart.
ALT
Uncle Roger may cook his rice any way he pleases but he has no say over how others choose to live deliciously.
I'm trying to make a good pot roast in my crockpot, but after I take it out it gets dry. It's on "low" (whatever that means) for 8 hours. I've tried searing it before and still dry. It's submerged in plain water with some herbs and spices for that time. Am I over/undercooking it? It's a cut with low fat %, is that why?
I love you. I think you learned how to make pot roast from someone on Opposite Day, or perhaps April 1st. The only thing you got right is ‘low heat for 8 hours’.
Choose a fatty cut of tough meat. Look for lots of fat marbling on a Chuck roast or Shoulder roast. Tough meat has a ton of flavor, and the fat keeps the meat from drying out. The long cook time on low heat, plus acids will make 'tough’ meat into a pull-apart, melt-in-your-mouth glory.
Make sure the meat is completely thawed, NOT frozen.
Plain water and nothing else except herbs/spices is…. not what I’d do. A lot of flavor can come into the broth when you add whole carrots (minus the carrot top!) and quartered onions in there. I’m a fan of adding some big chunks of pumpkin or butternut squash and chunks of turnip as well.
I think using red wine for part of the liquid base, and adding a hearty helping of worcestershire sauce will also help the flavor and making the meat 'melty.’ The acid and alcohol will draw more, and different flavors from the meat and vegetables that water alone cannot do. Makes it richer.
For my very best pot roast recipe, which had my wedding guests fuckin’ clamoring to get the recipe; I cheat. I’m not ashamed of that fact. For the richest, most face-punchingly meaty tasting broth, go to an asian market (or online) and find a mushroom hot pot soup base. It’ll be a thick liquid inside a bag, which you then dilute with water. Use THAT as the liquid base (remember to dilute it!), and add your wine and wocestershire sauce to it, along with those herbs & spices. Your whole face will be blown off with flavor. It’s the best.
i dont usually make pot roast, but that mushroom hotpot soup base tip sounds absolutely outstanding.
This looks like something that would be served at a post-funeral dinner during the Restoration, and possibly mentioned with approval in a diary entry by Samuel Pepys.
Transfer the mix to a bowl and let it cool for a little bit.
In a separate bowl, mix:
2 cups of flour
1 tablespoon of baking powder
¼ teaspoon of salt
In the bowl with the chocolate, add and stir in:
½ cup of packed dark brown sugar
½ cup of regular sugar
¼ cup of vegetable oil or canola oil
2 room temperature eggs
1 teaspoon of vanilla
Then, add about 1/3 of the flour mix and stir it in.
Add the rest of the flour mix and stir it in with a folding spatula. Make sure you don’t over mix it.
Next, add 1/3 cup of the chocolate chunks and fold it in. Divide into muffin molds of your choice. In the video it’s a muffin tin and the cups looks like they’re about 2/3 full.
Bake at 375°F for 24 minutes.
For the filling, heat ½ cup of heavy cream, ¼ cup of chocolate chunks and a pinch of salt. Let the chocolate chunks melt.
you are not wasting time you are vibing. you are not being unproductive you are literally chilling. make a grill cheese with cheddar cheese and slather a piece of the bread with some honey and maybe you’ll relax
Innes Keeper’s Formula For Fantastic Grilled Cheeses (for nearly no extra spoons!)
Are you hungry? Do you have a hankering for grilled cheese sandwiches like, way more than a normal person maybe? Great news! I am about to give you the secret knowledge I stole, like Prometheus himself, from the Akashic Records—to bring back to Prudencia! And I’m even doing it without a ten hour long lecture about how the Akashic Records makes me think of idfk, 9/11, and how that relates to sandwiches.
I will, however, briefly say this: You gotta trust me when I say cooking grilled cheeses via this formula WILL grant you Bloodborne Insight. There is no fucking reason that making a grilled cheese this fucking delicious should be this fucking easy. I feel like I’m cheating God every time I do it because it takes (nearly) no extra spoons. And here’s where I show you why.
INGREDIENTS — SEASONINGS -butter, i usually use 2 or 3 tablespoons per sandwich -garlic cloves, I use 3 usually -a source of heat, like red pepper flakes, or szechuan peppers -a source of spice OR a source of sweetness, such as dijon mustard or honey. slather that motherfucker on a slice of your bread. -a source of herbiness, such as oregano, thyme, sage, rosemary, etc in any combination that goes well together or on its own. if someone tries to tell you that you need it fresh, they’re fucking lying, the 2$ crushed powdered sage is fucking great. experiment with other spices such as ground turmeric if you’re spicy
INGREDIENTS - THE METAPHORICAL MEAT OF THE SANDWICH -two slices of bread per sandwich. this is actually a massive influence on your sandwich taste and texture as a whole. a basic white or wheat will still be fucking delicious because like I said, I stole this from the Akashic Records cookbook section and found it under “fucking perfect grilled cheeses forever”. However, if you CAN—getting bread like brioche, texas toast, brown bread, rye, or sourdough will make a sandwich already being elevated super easily to “pay 23 dollars at a fancy restaurant” level of elevation.
-one to three types of cheese per sandwich. you can get away with one type but really try for two or three if you can swing it. this is also one of those massive influences over the sandwich—listen, i know, that’s obvious, but stay with me—what matters isn’t the SPECIES of cheese, it’s the TYPE of cheese. getting the deli at your local Safeway or Walmart or whatever and asking for the cheese they gotta cut (or just in general the fancier, better-quality cheeses) is literally the only major requirement that I ask of you. If you are on SNAP/EBT programs, me too, and I promise you: Please do this. Please trust me when I say do not get the cheap Kraft-type cheese because it’s less money. I know it’s a bit extra but it’s only a bit to get like ¼ or 1/3lb and you have no idea how much I’m actually getting a little emotional about this, because the “rice with butter and beans or top ramen every single day” life is soulsucking and sickening and it is genuinely one of the greatest sources of suffering to human beings I can imagine, I’m serious. Following this formula will genuinely change your life/mental health just a bit because you know that you have one meal that is super delicious, super filling, pretty damn cheap when it comes to how much you get, and super easy to make on days where the idea of doing more than just 15 minutes MAX is gonna make you wanna die.
super sorry for that paragraph btw i just really cannot overstate how this is a lifechanger especially when youre poor/low spoons/depressed. delicious food makes me not be as depressed. this is that.
METHOD
Take garlic cloves and crush them either with the meat of your palm or the flat of a knife or literally anything that would crush good. Take bread slices and put a source of spice or sweetness if you are using one. take a pan and put it on the stove on low-medium heat (aka a 2 out of 10).
Place the butter in the pan, as well as the garlic cloves, the source of heat, and the source of herbiness. Congratulations you have now literally done ALL the extra effort that you need to make a grilled cheese like this. That’s it. No extra dishes. No fussing with amounts or chopping or whatever. That’s it.
The butter will melt in the pan and soak up the delicious ingredients that you also put into the pan. Take each slice of bread and place it in the pan to butter it, OR just take one slice, place the cheese on it, and then put the other bread on. It’s really just a matter of extra effort.
When the bread is in the pan, turn it up to medium heat (5 out of 10) and just sorta let it sit for a bit. When you can see the cheese start to get visibly melty—or when you vibecheck it—flip it once and just do the same thing.
When you’ve grilled your cheese on both sides, take it out of the pan and put it on a plate (or just a paper towel to save on dish spoons. btw paper plates and plastic utensils are a fucking godsend if you hate dishes and/or can’t do them very easily/takes a lot of effort.)
That’s literally it. I really hope this helps.
outta my way gayboy im making this sandwich
oh. oh my god. holy fuck. what. how. why. this is delicious. i kinda burned my bread and my cheese didnt melt all the way but it’s still the best thing ive ever tasted?????
oh my god. this is so fucking good. the butter melting and absorbing the spices and herbs already smelled amazing, but then i threw the bread on and it started smelling EVEN BETTER. then i took a bite. holy FUCK this is better than sex. i legitimately believe that Innes Keeper stole this shit from Prometheus, there’s no other way to explain why this is so easy to make, yet so FUCKING good, other than cheating a god.
I didn’t steal it from Prometheus he’s my trophy husband!
ok me and my partner went back and made this. exact words upon eating were “we’ve cheated god” and “i feel like my world just got rocked” and then we were both energized to get back to drawing. proof:
I’M PUTTING THIS ON THE FRIDGE (WHERE I KEEP ALL MY CHEESE)
Fuck it I’m gonna make the infamous inneskeeper grilled cheese, I’m suspicious of the honey part working but fuck it let’s see what happens
i want this sandwich to impregnate me
I’m not usually in favor of content protection etc, but this person living on food stamps should get mf'ing royalties on this sandwich
hello! OP here! if you feel the urge to give some random online schmuck of a blog sandwich royalties i will not say no bc good god food stamps suck and i’m always fuckin hungy! my paypal can be found hereand my venmo can be found at @ItsTheInnkeeper
This is the sluttiest grilled cheese I’ve ever had, ty for the recipe 😌🔥
ALT
Anonymous
