3 Easy Quarantine Rice Hacks

then Samantha says ooh I think we all need some freshly ground pepper then Charlotte says Samantha stop cooking where the dreams are slowly turning into nightmares okay we're fine so we're still in

quarantine

don't leave the house and today we're I'm going to Discover a couple of ways to use a bag of

rice

this way. I've been training all the time. This is like the Red Dawn of cooking Wolverines, baby, let's transform this into some tasty and probably quite edible and nutritious dishes. We are going to prepare three different dishes today and the time codes for all of them are there, let's write it down in

quarantine

times, we huddle over the pot of boiling water to warm ourselves, such a basic

rice

cooker, I think many new cooks, especially, will are.

I got scared from cooking rice. I know I mess up steamed rice all the time. That's not the only way to cook rice. The easiest way to cook rice. Look at this, it is a really very complex process. Yes, a pot of boiling water and you have some rice. you go and that will turn into rice in about 10 to 15 minutes. You can literally treat it like any pasta, you just boil it, strain it and then you have a bunch of cooked rice that you can use for anything. Rice is fun. it's the opportunity of the food and the opportunity is the success of trying and the milk is just cow cows yes, when you are making steamed rice you have to worry about the proportions of water and rice, some go one to one somewhere half to one with this just make sure you have a ton of water and not so much rice if you have a giant pot Ryan doesn't have a giant pot thanks Ryan really just cook them for one you're lonely or whatever so you're just boiling rice.

This you don't really need to worry about the proportions, it's the same as pasta right, you just fill the pot with a bunch of water, dump some of the grains in there and then strain it. I'm doing. We're dividing, we're dividing for the apocalypse, let's do it, yeah, that's not the apocalypse, it's like what's a good word, it's like a temporary pocolypse, you know, it's like it's an apocalypse just for a moment and things will get better, taste the rice, you can tell if it's cooked or not, my rice is definitely cooked a little al dente, which in Italian means the rice is done, you know, it's funny, I actually took a quarter of Italian in college, remember nothing is right so you have to drain your rice so you're going to take some cold water and just sprinkle it over the ice it will stop the cooking process it will also separate the grains a little bit and then you can use the rice or it whatever and we plan to use the rice for whatever because We're home, the hosts added groceries and then first we're going to make a cheesy rice casserole.

I'm going to need a lot of cheese during this quarantine. I'm not worried about the lack of toilet paper because that stops me. like a bear when it hibernates it takes little twigs and stuff and pushes it around and that's what I'm going to do with this big old brick of cheddar that we're starting as the base of a mac and cheese I'm not going to make a roux or anything because We found a really amazing product. What an amazing find at the supermarket. We have Kraft Deli Deluxe. Every single piece of American craft comes out of the supermarket, except the Deli Deluxe.

The good thing about that is that you can melt it directly into the milk because it contains a lot of stabilizers. We are also going to make some cheesy rice muffins. Why not, why not? We are here and we also have a small casserole. dish so you can do it in various ways you know you are the kingdom of your own rice domain and you are also the king of your house because you can't leave it well so we have the milk melting the milk melting uh words we . Let's start incorporating a slice of American cheese into that whiskey business.

We're going to crack a couple of eggs into this bowl and then you're going to grab some rice. You have to throw a little bit of that in there. There are no measurements here. We will try to do the best we can in the description to create a real recipe, but try to follow what we are doing. You know you want egg and rice and the proportions don't really matter. Oh, a little more rice, of course, we have to cook more rice. I'm sorry if. yeah let's do it all and this is almost like tempering an egg like you would for a custard except it's not like that at all since I added too much milk yeah too good we're going to eat rice and cheese for days yeah I'm going to throw all the American cheese in there, which is happening now.

Have you ever done too much? You can always freeze it. This is something where you don't have to worry about anything wilting because it's literally just carbs and a ton of processed cheese in there, so honestly, this will literally stay in your freezer forever. Have some cheese. I'll add it directly to the rice and egg. I think we're going to run out of room for this bowl. It does not worry me. Although it's okay, what do we have pepper? There's a scene in Sex in the City where they say how big it is and then there's a waiter who acts as a pepper and the carriages look at the pepper mills and then Samantha says ooh, I think we all need some freshly ground pepper and Charlotte is as Samantha quit smoking.

You are no longer used to cooking gas, so your tips are a little burnt. You can't go to the hospital. Are you OK. Let's take this. We'll serve it and our rice, cheese and egg, which looks good, it's all about what we earn and then it'll gurgle and burp a little bit, it's like when you make sauerkraut, if you have Bradley on these video chats. on how to burp sauerkraut, you want to burp rice cheese, so now we're going to take this, we're just going to pour it into our casserole dish and then we're going to make some muffins, we're just going to see what happens, right?

I do not know what it is. This is going to happen to it, this is non-stick, right, yeah, if you ever make a mistake in the kitchen, just cover it with lots of cheese, it's a great failsafe, it's like guessing C on a standardized test. Also, I dropped out of college, so don't do it. Don't trust me, you know, press a little bit of the cheese and it will be nice and crunchy. Don't touch the burning box, it hurts. It could take ages to clean this up once we're done, man am I with burnt cheese everywhere.

I'm sorry. friend, what kind of interesting hobbies during quarantine? Dude, okay, sounds boring, we did it, why did you expect something different? No, we did this and, wow, there it goes, so you let it bake for about 34 34 minutes. We're going to let it bake for exactly 34 minutes at 400 degrees so the cheese is nice and crispy. It absorbs a lot of liquid and can be cut into a few bars. We have our beautiful low carb crustless rice quiche, except for all the carbs in the rigazzi rice rice casserole my head I was like yeah, do you think she had her birth compression up there?

Yeah, probably and then I found out no, I don't know. Oh yeah, the cheese is nice and golden on those little rice muffins and then let's take out the big boy, that's super crunchy, you got it, it's like a zhonya fight, like you got your delicious corner pieces in there, but no I see if I can get one of these muffins out of the tin, just try it, yeah. the cheese is stuck on a little bit of this release it's pretty neat look that's just a messy bun with cheese and arosa oh eat this it really formed almost like a quiche get all the cheese right there literally it almost tastes to you. eating a quiche that has all the flavors of macaroni and cheese is amazing, it's super kid friendly and I'm basically like a giant adult baby, oh man I'll get some ketchup, you got ketchup, yeah this is the ticket, right? that?

Can I just write grape? They are good in the freezer. You can put them back in the oven to warm them up. Okay, I'm full of rice and cheese. In the next one, we are going to make rice porridge please. We eat oatmeal for breakfast and we wonder why not rice flour, so that's what we're going to do today, we're going to cook a bunch of rice in milk and thicken it with peanut butter and bananas because we have bananas and they are getting pretty old, so we're going to blow a lot of whole milk into that pot and then add our rice directly.

You don't want to add too much rice because the rice will really cook and all the star. she's going to thicken the milk, so it's going to become like a rice soup, if you think about quarters of Chinese rice, there's a lot of Filipino rice porridge, we're doing that, but sweet and breakfast tea, so we're just going to pour a little bit in of rice. there I'm going to put my bananas right in that pot, although this is like the perfect ripeness of a banana every time we get bananas in the office when you used to go to an office, everyone will like it, you know, take the ripe ones prematurely. but I would save them and hide them in a deep dark corner until they turned this color and then the eyes would eat the delicious half-rotten ones, I think the bananas are hot, friend, I have to do it high up so the fire doesn't burn. you, but then the splash of milk will burn you, who sees a knife, you will just cut the bananas, this is like a grandmother's method to cut things that I never do, you will like to hold on with your thumb and something like that. press the knife against your finger, a great way to not clean a burning cutting board, yes, bananas there, we have our rice, we are also going to throw in some raisins, your hands get stuck in the pot, restart, so it will keep going and it will take some raisins. just get out of the bag, this bag is probably about a year old so it's like a brick and then keep whisking and the rice will eventually harden the milk, we'll add a little bit of peanut butter at the end.

You don't want to add the peanut butter too soon because then it may risk breaking up and seasoning a little. You can throw it in the refrigerator. It will last a long time if you put a lot of sugar in it and then you can even freeze it and then just pop it in the microwave like yeah, it's like your own instant oatmeal, except it's instant oatmeal. I think the porridge industry is going to be after all this, men because people will come out of this and scream. I've been eating porridge for three weeks and I'm fitter and slimmer than ever, okay boil that now we wait Ryan there's a lot of waiting for the right episode don't watch Sex in the City we couldn't make the movie either . quick date night I can see the porridge has been simmering for about 15 minutes, it's gotten nice and thick, we're going to thicken it a little more so we'll add a little sugar in there, yeah add anyway. how much do you want about a lot of sugar are you comfortable eating and it thickens even more I love bananas and peanut butter is a favorite combination around the world many times for food I'll just take banana and spread peanut butter all over it and then just rub it on me all over your face with peanut butter whenever you add it to any sauce or anything like this, it's just going to thicken up incredibly.

I think people need to add peanut butter in two more sauces and in stews and soups, add a little. peanut butter and your Campbell's tomato soup at this point, like you're watching all the shows on Netflix, you have to start adding peanut butter to the soup to entertain yourself, see what happens, I like it, okay, so it has a beautiful porridge consistency and we. Let's do one more thing, let's prepare a little dressing for our porridge. They'll take some frozen blueberries. I like to have prison food on hand at all times. It's great if you're too lazy to go out and buy fruit. during normal times or too afraid of buildup during these times, wait, I don't have dexterous fingers, all you have to do is throw some blueberries in the pot, add a small spoonful of sugar, this will melt and create, and I like it . cranberry sauce dressing, if you have something like cinnamon, you want to add it, do whatever you want, a little bit of lemon zest, ooh, that would be so good, so freeze the lemon zest, you know, the only things that are they happen to me. that, like wood chips, it's going to be things like um, you know, lettuces and stuff, they're going to serve some of this porridge, yeah, look, it's a good porridge, if I ever saw one, yeah, get a good one. portion strong, amazing, look at that and then.

Once that's done, we'll cover some of that cranberry sauce. It will be nice and beautiful. He will destroy those tits. Will destroy bloops. That sounds like a punk fan. You have like the Dropkick Murphys and destroy bloops. You see the green room. Yes, what a movie man. almost ready almost ready I just want the sauce to harden a little more at this point it's a little runny although the sugar there is going to turn it a bit like a blue candy a blue becomes hell in French the bloob smash The bubble sauce it's nice and tight, so I'm going to take a little bit of this and put this here, sort of put that in there, so I'm going to take some blueberries, a little bit of that sauce and label it right on top of the porridge there. it's your banana and peanut butter porridge for breakfast, some blueberry compote on top, that's my super delicious, what a great way to start the day, you know, you open the news, there's agood and joyful news and then you have a steaming bowl. of oats to enjoy guys, give this a taste, oh yeah, the texture of the oats is amazing, the rice is kind of crumbly because it literally tastes like a peanut butter and jelly sandwich in the form of oatmeal soup, of which I'm really in love because I love all of those.

Flavors I completely like blueberries they are not mixed because then you get a little contrast through the peanut butter and banana without blueberries on top. I found it to be a great way to start the day. I'm literally going to eat this for the next week and half the mornings I've never been more excited about porridge in my life and I've been excited about a lot of porridge after making fried rice with leftovers from the freezer, technically we're making leftovers from the freezer almost everything here, this is a great way to get random vegetables on you and your loved ones give vegetables to your loved ones it's just a non-stick pan we're just going to pour a good amount of oil right there we want the oil to be screamingly hot the goal here and that will inevitably happen is that your vegetables will start to smoke a little and that will reduce the Christmas a little bit, please keep turning up the heat cooking the rice, it will be a little crispy and it will absorb the oil like you normally would.

I don't want to bring oil to what's called the smoke point, but just like making fried rice, let it smoke a little with vegetables right now, you can literally use anything, get things out of your freezer, those frozen vegetable mixes are great and what is normally used as a Chinese Fried Rice to go, we don't have one of those, we couldn't find them, so we used onion, red cabbage and green beans. If you've followed the entire series, you might say, well, Josh, those are the same vegetables you use. for other things yeah that's all I could find at the store so we're working with that but use literally anything you have that's classified as frozen you can add it right in there don't worry about heating it up in the microwave in advance. so we're going to add our cabbage so the oil can start frying everything nice, just like we're going to add our onions and then because there's a little bit of moisture in the green beans that might flare up a little bit thinner, just throw them in. keep turning up the heat, your heat can never be too hot for fried rice, that's probably a lie since anything can be too hot for anything, so in the order you put things in the fried rice, I always I like to put the vegetables in the oil first. all the flavor is infused in there and the rice is already cooked so the vegetables you want to soften before you put the rice in there that way when you add the rice you can worry about it getting crispy when you add your sauces. after the rice we're going to make soy sauce, a little bit of honey for sweetness and then the remains of Ryan's sriracha sauce, are you using just sriracha, okay, and then we'll add an egg, then you'll see? look look at the tape watch the game film and you'll see what the real story is remember the game film remember the sports that were crazy dude okay so this heats up again you can see it's all fried up nicely, they're completely browned and we're going to add our rice and now you start to mix you want to cover all of the rice with the oil so give it a quick little coating and then you're going to try to spread it evenly throughout the pan to leave it like Touch the pan with the most as much rice as possible and then we won't touch it for a second.

We'll just let it sit for about 20 seconds. Yeah, thinking he's a big guy. I'm afraid he's too good at his job because now at every meal. Network shows that he's like the host because he's the kingpin, he's the biggest draw, which means he can't be a competitor, so at the Food Network Tournament of Champions, the right guy, Perry, is the host, everyone They have like the least bitten judges, Alex Guarnaschelli Marc. Murphy Rocco DiSpirito, but I want to see the guys, I want to see the guys take off the damn gloves going there and cooking, he can really cook, he's an optimistic man, he's a competitor, you should have a non stick pan, it really helps again, you don't need a wok, you almost can.

Treat this like a wok, as long as you don't overcrowd it. Guy Fieri's restaurant, which is not aphelion, where he texts Wasabi's rock and sushi and the barbecue guy, really good, they make barbecue sushi where they take like chalkboard paper and wrap pulled pork and Avocado Cream and Chipotle. I also know that cruises have been in the news, I don't know why, but guys, grilled burger on Carnival Cruise Line, they make a bad burger. I think it's really cheap right now. I'm going to go ahead and press. This aside, in my opinion, this is a very important step.

I don't like to mix the egg completely with the rice. I like to crack the egg in there, scramble it halfway through, and then fold it in. You will break the egg if any of it mixes with the completely cold rice, but I like to keep it a little separate so that they are like those big pieces of egg. I'm thinking Panda Express style fried rice. Here we have a solid Chunkin Heights, oh it's like half of it. scrambled and then you'll fold it in there and then you'll give it another turn. You see, we have some nice pieces of egg.

You can add a little texture difference. The only thing left to do is season this, so let's put a good amount of soy sauce in there, it's going to be your main flavor component, then a little bit of honey just for sweetness, yeah, a little bit and then sriracha because it's the spice of life, right? I'll help you, it's starting to look fried. rice, so I'm going to put this on a plate, there's your leftover vegetables, fried rice, a great way to use up literally everything you have if you have some leftover meat, oh and there's some bacon you want to fry up, rice and bacon grease, do whatever you want, hopefully he'll learn a little. of this technique I wish we had meat, there you go, breakfast, lunch and dinner, all with a bag of rice and whatever you have lying around, if you make any of these hit me up at Mytical Kitchen on Instagram with the hashtag The Dreams They become food.

Hopefully you can cook them yourself, friends, loved ones, whoever, if you have any questions about cooking using random scraps you may find because I'd like to think I'm pretty good at it, hit me up with the mythical chef on Twitter. I will answer any questions you have. See you next time you can cook your own feast while wearing the mythical kitchen apron available now in mythical calm.