In the Philippines, it's rice daily- breakfast, lunch, dinner.
In the US-- maybe 3-5x week.

8 mins

Eh. I'm Indian and use the instant pot. Put in a little more water and pressure cook & mins. I'm also prediabetic so try not to eat it too often. Grew up eating it daily.

I make rice often - couple of times a week. used to use a rice cooker but now just a pot - one cup of rice per two cups of water. almost always basmati. I don't rinse and just measure rice, add water in the 1:2 ratio described and bring to a boil and then turn to low and cover until water gone and rice fluffy.

I don't understand how to cook it like pasta and all the rinsing and draining - it sounds like a lot of work and are you using a sieve to drain it and rinse it?

Persian and we have rice almost everyday. Make it the persian way- rinse basmati rice many times, let it soak in water overnight, then drain in the morning. Cook it in salty boiling water, but not all the way. Drain and rinse with cold water. Set aside. Cook it in pot on medium heat for 20 minutes just before dinner.

We're asian, and we alternate between rice or pasta for dinner so maybe 4 times a week.
My kids and DH don't want bread or pizza for dinner, although I'm fine with it.

Couple of times a month usually half cauliflower rice half real rice. I do not love it so I usually default to noodles.

We're an Asian and gluten free family, so pretty much every day.

about 2-3 times for dinner. And 2-3 lunches

Barely ever

3-5 times a week. Not Asian but I lived in Asia during my early adulthood and my kids don't like potatoes for some reason so dinner starch for us is half pasta/half rice in an average week. Mostly short-grain Japanese rice, but sometimes basmati or gelatinous rice depending on what I'm making.

Anonymous wrote:

Anonymous wrote:One or two times a week.

We have some sort of carb with dinner basically every night, but it rotates between rice, potatoes, bread, pasta, and occasionally sweet potatoes or squash.

When we do have rice, it might be basmati, arborio, Spanish rice, sushi rice (love poke bowls for an easy dinner), rice pilaf, or some sort of biryani or pulau. Plain basmati is the most frequent, maybe one every week or two. The others mix in when I feel like we just had rice a few days ago.

I must be doing poke bowls wrong - it's always such a pain in the a$$, chopping all the veg, making all the different components. How are you doing poke bowls?

I do a VERY basic version. Cooked salmon (sorry, not doing raw at home, I don't trust myself), rice, edamame from the refrigerator section of the store (no prep), sliced cucumbers, avocado (just a little prep), bottled soy sauce, sriracha and sesame oil. That's it!

We're Asian, so almost everyday. Including Jook.

Usually 3-4 times a week. Jasmine only. It's not cultural for us. We just eat a lot of rice for some reason.

5-6 times a week. When we don’t have it for dinner, a kid will usually have it for breakfast.