You will probably agree with us that rice is a tasty addition or complement to some of your favorite meal prep meals. But rice is also easy to mess up if you don’t do it right. Not to mention, rice is a major money saver.
How to Cook Rice:
I have to admit this is my favorite method. Most rice cookers have one button-Cook. And when it flips off it goes to warm. It is literally that simple. Rice cookers range in price from about $30-$300. But once you put in the rice and water and rinse, rinse, rinse, and press the button, they cook a perfect pot of rice and click off to the warm setting when it is done. You have nothing to think about and it is done for you.
- Short or medium-grain rice
1: Measure your rice accurately using the measuring cup that came with the rice cooker. Fill the rice above the brim, then level off the cup. Now pour the rice in the empty inner cooking pan.
2: Rinse rice under water until the water clears. Rub the grains of rice gently between the palms of your hands and drain.
3: Add water to the water level line that corresponds to the number of cups of rice you are cooking. If you are cooking 3 cups of rice, add water to water level 3 for “White Rice.” Be sure that all the grains of rice are submerged and the surface of the rice is flat and level to ensure even cooking.
4: Wipe off any excess water from the outside of the inner cooking pan and place it in the rice cooker. Select the “White Rice” menu setting and press START.
5: When cooking completes, allow the cooked rice to ‘rest’ for 15 minutes. If you have a Micom rice cooker, this is done automatically and you will not have to wait. Open the rice cooker and use the special nonstick rice spatula to fluff and serve your rice.
Read more here: 4 Ways to Cook Rice
PRO TIP: If you're a major time hacker, like us, you can always opt for Minute Rice's pre-made rice cups.
Rice Dishes for Dinner:
- 1 pound Ground Beef 93% lean or leaner
- 2 teaspoons minced garlic
- 1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
- 1 medium red bell pepper cut into ½-inch pieces
- 6 ounces frozen pea pods
- 3 cups cold cooked rice
- 3 tablespoons Tamari sauce
- 2 teaspoons sesame oil
- ¼ cup thinly sliced green onions
- Heat a large nonstick skillet over medium heat until hot. Add Ground Beef, garlic and ginger; cook 8 to 10 minutes, breaking into ¾-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings, if needed.
- Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°Color is not a reliable indicator of ground beef doneness. Heat 2 tablespoons water in the same skillet over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until pepper is crisp-tender, stirring occasionally. Stir in rice, soy sauce (or Tamarand sesame oil.
- Return beef to skillet; heat through. Stir in green onions.
- Divide into meal prep containers.