iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Barbecued Pork Fried Rice with Mushrooms and Extra Ginger

Ingredients:
3 tablespoons neutral oil, such as canola or grapeseed
2 cups (about 4 ounces) cultivated mushrooms, brushed free of dirt (I like a mix of oyster, shiitake, and cinnamon top mushrooms)
Fine sea salt to taste
1 tablespoon minced Fresno or jalapeño chile
2 tablespoons minced ginger
1 bunch scallions, finely sliced white and dark green parts, kept separate
3/4 cup (about 3 ounces) shredded barbecued pork ribs or cooked pork shoulder
2 cups cooked rice, clumps broken up, dried if possible
1/2 cup corn kernels, fresh or frozen
1 tablespoon soy sauce
1 egg
whisked

Instructions:
In a large (10-inch or more) sauté pan or wok, heat 1 tablespoon of the oil over medium-high heat. Sauté the mushrooms without disturbing until browned on the underside, about 2 to 3 minutes. Add a pinch of salt, stir, and cook for another 1 to 2 minutes, until the mushrooms are glossy and pliant. Add the remaining 2 tablespoons of oil, the chile, ginger, and the white portion of the scallions. Stir constantly until fragrant, 30 seconds to 1 minute. Add the pork and stir vigorously for 1 minute to heat it through.
Add the rice, toss well to combine, and let it sit undisturbed for 30 seconds to toast well. Add the corn and cook, tossing and stirring continuously, until warmed through, about another 30 seconds. Stir in the soy sauce and toss thoroughly to combine.
While folding the rice mixture quickly, fold in the egg (don’t let it sit still or the egg will pool and form ugly clumps). Remove the pan from the heat, add the scallion greens, and toss. Taste and adjust the seasoning with more salt or soy sauce as desired and serve.
Meatball Frittata with Mozzarella and Tomatoes

Ingredients:
1 tablespoon olive oil, 2 garlic cloves, sliced, 1 cup grape or cherry tomatoes, cut in half, Fine sea salt and freshly ground black pepper to taste, 8 eggs, 2 tablespoons grated Parmigiano- Reggiano, 2 tablespoons slivered basil leaves, 1/2 pound cooked meatballs, cut in half if more than 1 inch in diameter, 4 ounces mozzarella, preferably fresh, cut into 1/2-inch chunks, Green salad, to serve

Instructions:
Preheat the oven to 425°F.
In a large ovenproof and preferably nonstick skillet, heat 1/2 tablespoon of the olive oil over medium-high heat. Add the garlic and cook for 30 seconds, then add the tomatoes and a pinch of salt. Cook, stirring once or twice, until the tomato juices are viscous and glossy, about 2 minutes. Pour the tomatoes onto a plate, and use a silicone spatula to scrape any sticky tomato juices onto the plate as well.
Whisk the eggs until well blended, then mix in the Parmigiano and basil. Season with salt and pepper. (Start with 3/4 teaspoon salt: you can cook up a spoonful of the mix to check the seasoning.)
Heat the remaining 1/2 tablespoon of olive oil in the skillet over medium-high heat. Place the meatballs in the pan, cut sides down if they have been halved. Evenly sprinkle in the tomatoes. Pour in the egg mixture, using a fork to evenly redistribute tomatoes or basil if necessary. Sprinkle the mozzarella evenly across the pan. Cook until the edges of the frittata start to set, then use a silicone spatula to pull the cooked egg away from the sides of the pan a bit, letting the raw egg flow behind it. Repeat a few times and cook until the eggs are almost set in the perimeter of the pan, about 5 minutes.
Place the pan in the oven and bake until the eggs are just set in the center and the frittata and the top is dappled with toasty brown patches, about 5 minutes. Turn on the broiler and broil for 1 minute to help set the top and to foster bubbly, toasted cheese bites.
Remove the pan from the oven. The frittata is easiest to remove from the pan after resting 5 minutes. Slide the spatula underneath to loosen, then top with a large plate or pizza pan over the pan and invert the frittata onto it. Flip the frittata one more time onto a serving plate or cutting board so it is right side up. Serve with a green salad.
Raw Caramel Peanut Crunch Bars

Ingredients:
20 soft fresh dates (400g), pitted
1/3 cup (95g) smooth natural peanut butter
2 teaspoons vanilla extract
1 cup (30g) puffed brown rice
1/2 cup (70g) unsalted peanuts, roughly chopped
80g raw organic 70% dark chocolate

Instructions:
Line a 10cm x 20cm loaf tin with non-stick baking paper.
Place the dates, peanut butter and vanilla in a food processor and process for 2–4 minutes or until the mixture comes together into a paste. Transfer to a large bowl, add the puffed rice and peanuts and mix to combine. Using the back of a spoon, press the mixture into the base of the tin (see note).
Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water) and stir until melted. Pour the chocolate over the slice and spread evenly. Refrigerate for 20–30 minutes or until set. Remove the slice from the tin and cut into bars using a hot knife. Refrigerate until ready to serve.
Keep bars refrigerated in an airtight container for up to 2 weeks.
Savory Dutch Baby for Two

Ingredients:
1/4 cup all-purpose flour
1 Tbsp. sugar
1 tsp. finely chopped thyme leaves
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. finely grated Parmesan, plus more for serving
2 large eggs
1/2 cup whole milk
2 Tbsp. unsalted butter, cut into pieces
Crème fraîche
smoked salmon
baby greens
and lemon wedges (for serving; optional)

Instructions:
Preheat oven to 425°F. Whisk flour, sugar, thyme, salt, pepper, and 2 Tbsp. Parmesan in a small bowl.
Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine.
Heat a 10" cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat skillet. Pour batter into hot melted butter in skillet. Transfer to oven and bake until puffed and golden brown, 12–15 minutes.
Sprinkle Parmesan over pancake before serving with crème fraîche, smoked salmon, baby greens, and lemon wedges (if using).
Do Ahead: Batter can be made 2 days ahead. Transfer to a medium jar and chill. Shake jar before cooking.
Almond Syrup Cake

Ingredients:
3 eggs
3/4 cup (165g) caster (superfine) sugar
1 teaspoon vanilla extract
1 cup (150g) self-raising (self-rising) flour, sifted
1 cup (120g) almond meal (ground almonds), sifted
75g unsalted butter, melted
1 tablespoon finely grated lemon rind
2 tablespoons amaretto or almond liqueur
1/2 cup (40g) flaked almonds
1 cup (250ml) water
1 cup (220g) caster (superfine) sugar
1 vanilla bean, split and seeds scraped
1/4 cup (60ml) amaretto or almond liqueur

Instructions:
Preheat oven to 160°C (325°F). Line a 24cm round springform tin with non-stick baking paper. Place the eggs, sugar and vanilla extract in the bowl of an electric mixer and whisk for 12–15 minutes or until pale and tripled in volume. Add the flour, almond meal, butter, lemon rind and liqueur and gently fold to combine. Pour the mixture into the tin and spread evenly. Sprinkle with the flaked almonds and bake for 30–35 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin.
While the cake is cooling, make the amaretto syrup. Place the water, sugar, vanilla bean and seeds and liqueur in a small saucepan over medium heat and stir to combine. Bring to the boil and cook for 10–12 minutes or until reduced. Allow the syrup to cool slightly and discard the vanilla pod.
Remove the cake from the tin and place on a cake stand or plate. Drizzle with the amaretto syrup to serve.
Earl Grey Doughnuts with Brown Butter Glaze

Ingredients:
1/2 cup (125ml) sparkling clear lemonade
1 teaspoon earl grey tea leaves
1 teaspoon vanilla bean paste or vanilla extract
2 1/4 cups (335g) plain (all-purpose) flour, plus extra for dusting
1/3 cup (75g) caster (superfine) sugar
2 teaspoons dry yeast
4 egg yolks
50g (4 tablespoons) unsalted butter, softened
1/4 cup (60ml) heavy cream
2 tablespoons coffee sugar or Demerara sugar
40g (about 3 tablespoons) unsalted butter, chopped
2 cups (320g) icing (confectioner’s) sugar, sifted
1/4 cup (60ml) boiling water

Instructions:
Place the lemonade, tea and vanilla in a small saucepan over medium heat until just warm. Place the flour, caster sugar and yeast in the bowl of an electric mixer fitted with a dough hook and beat on medium speed until combined. Add the warm lemonade mixture and egg yolks and beat until just combined. Add the butter and cream and beat on medium speed for 6–8 minutes or until a smooth dough forms. Place the dough in a lightly greased bowl, cover with a clean damp tea towel and set aside in a warm place for 1 hour–1 hour 30 minutes or until doubled in size.
Line a baking tray with non-stick baking paper. Roll out the dough on a lightly floured surface to 1.5cm (about 1/2-inch) thick. Using an 8.5cm (3.5-inch) round cookie cutter, lightly dusted in flour, cut 6 rounds from the dough. Place on the tray, allowing room to spread. Using a 4cm (1.5-inch) round cutter, lightly dusted in flour, cut and remove the center of each round. Set aside at room temperature for 30 minutes or until risen.
Preheat oven to 180°C (350°F). Bake the doughnuts for 8–10 minutes or until golden brown and puffed.
While the doughnuts are baking, make the brown butter glaze. Place the butter in a small non-stick frying pan over medium heat and stir until melted. Cook for 3 minutes or until golden brown with a nutty fragrance. Transfer to a medium bowl, add the sugar and water and mix to combine.
While the doughnuts are still warm, dip the top half of each doughnut into the glaze and place on a wire rack. Sprinkle with the coffee sugar and allow to stand for 10 minutes or until set, before serving.
Crispy Scallop Salad

Ingredients:
1/2 cup cornstarch
1/2 cup fine-grind yellow cornmeal
2 tsp. Old Bay seasoning
1/2 tsp. baking powder
3 tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper
2 large eggs
1 lb. sea scallops (about 16), side muscle removed, patted dry
Vegetable oil (for frying; about 2 cups)
1/4 cup extra-virgin olive oil
1/2 tsp. finely grated orange zest
1/4 cup fresh orange juice
2 Tbsp. white wine vinegar
1 garlic clove, finely grated
3 small or 2 large Belgian endive, root trimmed, leaves separated
3 small or 2 large oranges, peel and pith removed, cut into segments
1 avocado, sliced
1/2 cup basil leaves

Instructions:
Whisk cornstarch, cornmeal, Old Bay, baking powder, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Whisk eggs in another medium bowl. Season scallops with 1 tsp. salt, then use your hands to toss in cornmeal mixture until coated. Lift, shaking off excess cornmeal mixture, and transfer to egg mixture. Turn to coat, then lift, shaking off excess egg. Toss scallops to coat again in cornmeal mixture, then let them sit in mixture until ready to cook.
Pour vegetable oil into a large heavy skillet to a depth of 1/4". Heat over medium-high until it sizzles when a pinch of cornmeal is added. Working in batches if needed, cook scallops until just cooked through and coating is golden brown, 1–2 minutes per side. Transfer to paper towels to drain. Season with salt.
Whisk olive oil, orange zest, orange juice, vinegar, garlic, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Add endive, oranges, avocado, and basil and use your hands to very gently toss to coat with dressing.
Divide salad among plates. Arrange scallops on top of salad, then pour remaining dressing over.
Mezcal Sour

Ingredients:
1 1/2 oz. fresh lime juice
1 1/2 oz. Yola Mezcal
1 oz. Amaro Montenegro or Nonino
1 tsp. light agave nectar
1 large egg white
Angostura bitters and lime twist (for serving)

Instructions:
Shake lime juice, mezcal, amaro, agave, and egg white in a cocktail shaker (or in a tightly lidded 1-qt. glass jar) until frothy, about 1 minute. Fill shaker with ice, cover, and shake again until outside is frosty, about 30 seconds. Strain through a fine-mesh sieve into a coupe glass. Garnish with a few drops of Angostura bitters (drag a toothpick through drops to create a swirly pattern if you wish). Top with lime twist.
Grilled Chicken and Quinoa with Matcha Dressing

Ingredients:
1/2 cup quinoa
2 large skinless, boneless chicken breasts (about 18 oz.)
2 Tbsp. extra-virgin olive oil
Freshly ground black pepper
1 cup vegan or regular mayonnaise
2 Tbsp. fresh lime juice
2 tsp. culinary-grade matcha
1 1/2 tsp. Dijon mustard
1/2 tsp. agave nectar
2 garlic cloves
1 1/2 tsp. kosher salt, plus more
1/2 cup basil leaves
1/4 cup parsley leaves with tender stems
12 cups baby greens (such as kale, spinach, and/or arugula)
2 cups cherry tomatoes, halved
4 Persian cucumbers, cut into 1" pieces (about 2 cups)
2 avocado, cut into 3/4" pieces
1 1/3 cups crumbled feta

Instructions:
Bring a small pot of water to a boil. Add quinoa, return to a boil, and cook until tender, 15–20 minutes. Drain, return quinoa to warm pot, and fluff with a fork to release some of the steam. Season with salt; cover to keep warm until ready to serve.
Meanwhile, prepare a grill for medium-high heat. (Or heat a cast-iron grill pan or medium skillet over medium-high.) Rub chicken on all sides with oil and season with salt and pepper. Grill (or sear) chicken, turning halfway through, until just cooked through, 12–15 minutes. Transfer chicken to a cutting board and let rest 5 minutes, then cut into 1/2" pieces.
Purée mayonnaise, lime juice, matcha, mustard, agave, garlic, and 1 1/2 tsp. salt in a food processor until smooth. Add basil and parsley and pulse until incorporated.
Toss quinoa, chicken, greens, tomatoes, and cucumbers in a large bowl to combine. Add 1/2 cup dressing and toss to coat; season with salt.
Divide salad among bowls and top with avocado and feta. Serve remaining dressing alongside.
Black Seed Bread

Ingredients:
Nonstick cooking oil spray, 1 cup flaxseed, divided, 6 large eggs, 3 Tbsp. grapeseed or extra-virgin olive oil, 1 Tbsp. tahini, 1 cup black sesame seeds, 1/2 cup white sesame seeds, 1/2 cup poppy seeds, 1 Tbsp. kosher salt, A spice mill

Instructions:
Preheat oven to 200°F. Line a 9x5" loaf pan with parchment paper, leaving a generous overhang on both long sides. Coat with nonstick spray. Grind 1/2 cup flaxseed in spice mill to a fine powder. Whisk eggs, oil, and tahini in a large bowl to combine. Add ground flaxseed, black and white sesame seeds, poppy seeds, salt, and remaining 1/2 cup flaxseed and mix well. Let sit 30 minutes to let flax hydrate.
Scrape batter into prepared pan and bake until top is firm to the touch (an instant-read thermometer inserted into the center should register 165°F), 1 1/2–2 hours. Transfer pan to a wire rack and let loaf cool in pan 5 minutes. Using parchment overhang, lift loaf out of pan and onto rack; remove parchment. Let loaf cool completely.
Loaf can be made 5 days ahead. Wrap tightly and chill.
Winter Squash Frittata

Ingredients:
1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
1 large egg yolk
1 garlic clove, finely grated
1 tsp. fresh lemon juice
Kosher salt
2 small delicata or 1 small butternut squash (about 1 1/2 lb.)
2 Tbsp. plus 1/4 cup extra-virgin olive oil
1 tsp. crumbled saffron threads
12 large eggs
1/4 cup tarragon leaves, chopped
1 medium onion, thinly sliced
2 cups coarsely torn kale leaves
2 tsp. kosher salt

Instructions:
Combine both oils in a measuring glass. Whisk egg yolk and garlic in a small bowl. Whisk in 1 tsp. water, then, whisking constantly, add oils, drop by drop at first (do not add too quickly). Whisk until oil is incorporated and aioli holds its shape. Stir in lemon juice; season with salt.
Preheat oven to 300°F. Cut squash in half lengthwise; scoop out seeds (peel if using butternut). Slice crosswise 1/4" thick. Toss squash with 2 Tbsp. oil on a parchment-lined baking sheet and arrange in a single layer. Bake until tender (don’t let them take on any color), 18–20 minutes. Remove from oven; leave oven on.
Meanwhile, combine saffron and 1 Tbsp. hot water in a small bowl. Let sit 1 minute. Whisk saffron and soaking liquid, eggs, and tarragon in a large bowl.
Heat remaining 1/4 cup oil in an ovenproof 10" nonstick skillet over medium. Cook onion, stirring occasionally, until softened (don’t let them take on any color), 10–12 minutes. Add kale and cook, stirring, until beginning to wilt, about 5 minutes. Add reserved squash and toss.
Whisk salt into egg mixture; pour into skillet. Cook, stirring often with a rubber spatula and occasionally pushing away from skillet sides to shape and compress, until beginning to set and turn golden brown on the bottom, about 5 minutes. Press down on frittata to flatten. Transfer to oven; bake 20 minutes. Slide frittata onto a platter and serve with aioli.
Avocado Water

Ingredients:
1 small ripe avocado, pit removed, 5 Tbsp. fresh lime juice, 3 Tbsp. sugar, Tiny pinch of kosher salt

Instructions:
Scoop avocado flesh into a blender and add lime juice, sugar, salt, 1/2 cup ice cubes, and 2 cups cold water. Purée until smooth; blend in another splash of water if mixture is too thick. Pour into glasses, filled with ice if desired.
CBD Caramel Sauce

Ingredients:
1 cup sugar, 1/2 cup heavy cream, 3 Tbsp. unsalted butter, cut into pieces, 1 tsp. vanilla extract, 1/2 tsp. kosher salt, 180 mg CBD oil

Instructions:
Cook sugar in a medium saucepan over medium heat, without stirring, until it begins to melt and turn golden brown around the edges. Use a heatproof spatula to stir melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a deep amber color, about 5 minutes.
Remove pan from heat and carefully add cream to caramel, stirring constantly (mixture will bubble vigorously and seize). Add butter and stir until melted, then stir in vanilla and salt. Let caramel cool slightly (about 5 minutes), then vigorously stir in CBD oil until mixture is emulsified. Transfer to an airtight container and let cool completely.
Caramel can be made 2 weeks ahead. Cover and chill. Reheat over low before using.
Soy-Glazed Chicken with Broccoli

Ingredients:
3 Tbsp. honey
3 Tbsp. soy sauce or tamari
3 Tbsp. unseasoned rice vinegar
1 tsp. finely grated ginger (from one 2" piece)
1 Tbsp. vegetable oil
4 skinless, boneless chicken thighs
1 1/2 tsp. kosher salt, divided, plus more
1 large head of broccoli, cut into florets
Steamed rice (for serving)
Sliced scallions
toasted sesame seeds
and hot sesame oil (for serving; optional)

Instructions:
Whisk honey, soy sauce, vinegar, and ginger in a small bowl.
Heat oil in a large skillet over medium-high. Pat chicken dry and season with 1 tsp. salt. Cook cut side up (you want the smooth side with the most surface area to hit the pan first) until deeply golden brown, 8–10 minutes. Pour sauce over chicken and reduce heat to medium-low. Turn chicken and continue to cook, spooning sauce over occasionally, until sauce is syrupy and chicken is cooked through, 6–8 minutes more.
Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add broccoli, cover, and steam until just tender, 4–5 minutes. Season broccoli with remaining 1/2 tsp. salt.
Transfer chicken to a platter. Spoon any remaining sauce over. Serve with rice and broccoli alongside. Top chicken with scallions, sesame seeds, and sesame oil (if using).
Maple Meatloaf Muffins

Ingredients:
2 cups water
2 cups diced sweet potatoes
5 ounces bacon, cooked and chopped
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1/2 teaspoon garlic powder
Sea salt or pink Himalayan sea salt to taste
Black pepper to taste (if tolerated)
4 tablespoons maple syrup
2 pounds ground beef or bison

Instructions:
Preheat the oven to 350°F.
Place the water and a steamer basket in a medium-size cooking pot over high heat. Bring the water to a boil.
Place sweet potatoes in the basket, cover, and steam for 10 to 12 minutes, or until the potatoes easily break apart with a fork. Drain remaining water. Let potatoes cool.
In a food processor, place the cooked sweet potatoes, bacon, thyme, garlic powder, salt, pepper, and maple syrup. Process into a thick paste.
Place the meat in a large bowl, add the sweet potato mixture, and combine well.
Gently spoon 1/3 cup of the meatloaf mixture into each of 12 muffin cups.
Bake on the middle rack for 15 to 20 minutes or until cooked through.
Remove cooked meatloaf muffins and repeat with remaining meatloaf mixture.
Full Moon Chocolate Zucchini Cake

Ingredients:
3 1/2 oz. white sugar
2 1/4 oz. brown sugar
3 1/2 oz. butter
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
2 eggs
7 oz. flour
1/2 oz. moon-charged unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
3 tablespoons buttermilk (or mix 1/4 teaspoon lemon juice or vinegar with milk and leave to stand for 5 minutes before using)
5 oz. shredded zucchini
3 oz. (or more to taste) plain chocolate chips
confectioners’ sugar (for dusting)
10 in. round cake tin (greased)
Moon-phase stencil

Instructions:
Preheat your oven to 325°F.
In large bowl, combine the white and brown sugars, butter, oil, vanilla, and eggs. Beat well. Next, add the flour, cocoa, baking soda, cinnamon, and buttermilk, blending well with an electric mixer.
Now add the shredded zucchini and chocolate chips, mixing well by hand. Spread the mixture in the greased pan, and bake in the preheated oven for 30–40 minutes or until a toothpick comes out clean when poked into the mixture. Cool completely.
To make the stencil, trace shapes reflecting the phases of the moon onto a parchment round that is the same circumference as your cake (see photo for shape references) and carefully cut these out with scissors or a craft knife. Lay on top of the cooled cake and sprinkle confectioners’ sugar on top.
Moroccan Lamb Stew

Ingredients:
2 pounds lamb stew meat, cut into 1-inch cubes
Sea salt or pink Himalayan sea salt to taste
Black pepper to taste (if tolerated)
1/2 teaspoon ground cinnamon
2 tablespoons coconut oil
1 small onion, chopped
4 cloves garlic, minced
1 (2-inch) piece fresh ginger, peeled and minced
2 tablespoons chopped fresh rosemary
1 tablespoon apple cider vinegar
1/2 cup homemade or store-bought bone broth
1/2 cup water
2 small oranges, zested and juiced
4 cups chopped carrots
2 tablespoons minced fresh dates
1/2 cup chopped fresh cilantro
for garnish (optional)

Instructions:
In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.
In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.
Add the onion and cook for 3 minutes, or until it begins to brown slightly.
Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.
Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.
Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.
Serve warm garnished with cilantro.
Big-Batch Rice

Ingredients:
1 Tbsp. plus 1½ tsp. kosher salt
1 Tbsp. distilled white vinegar or rice vinegar
2 lb. rice (about 5 cups)
rinsed until water runs clear
drained

Instructions:
Bring 18 cups water to a boil in a large covered pot over high heat. Stir in salt and vinegar. Add rice, reduce heat to medium, and bring to a simmer. Cook, stirring occasionally, until rice is cooked through but not mushy (taste it: it should still be slightly al dente), 10–20 minutes, depending on variety of rice. Working in batches if needed, strain through a fine-mesh strainer.
If not serving immediately, spread rice in an even layer on a rimmed baking sheet and let cool. Transfer to resealable freezer bags, pat down into an even layer (so it defrosts more quickly), and freeze up to 4 months. To defrost, transfer frozen rice to a microwave-proof bowl and sprinkle with a bit of water. Cover and microwave rice on high in 1-minute bursts until warmed through. Alternately, place rice in a saucepan and add a splash of water. Cover and cook over low heat, stirring occasionally and adding more water if needed, until warmed through. If using in a soup, add frozen rice directly to soup and cook until heated through.