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The following suggestions were provided with websites for more specific information.
Anyone wishing to have them let me know and I will send them to you.   With them,
this summary would be very lengthy.

For really simple, we just steam some rice and rip open some cans and jars. There has
to be something with protein (e.g. beans, mutton, fish), and something pickled (e.g.
kimchi, lemon pickle, eggplant pickle). A chili/garlic sauce is always good, e.g.
Sriracha.

Kimchi is particularly tasty, goes with all sorts of dishes, and is easy to make
yourself - buy or make a batch and keep it in the fridge:


Leftovers! Nearly all leftovers are improved by putting them on rice.
Stews and curries are best, however. If you make big pots of stew or curry, you can
freeze them in smaller portions an reheat in the microwave when hungry.

Of course, a good Bolognese sauce or chili black beans goes just as nicely. One of
our favourites is mapo doufu, which is really easy to make, and just as nice with
whole beans instead of tofu:

Not to forget fried rice, which is what you do with leftover boiled rice. Chop a few
veges (a head of bok choy, some mushrooms, whatever), maybe a few prawns (shrimp) or
leftover chicken, and stir-fry in some peanut or sesame oil, add the rice and stir
that for a bit, add some spices (e.g. Chinese five spice), soy sauce, rice wine
vinegar, stir some more, then serve

A good biryani is the king of rice meals:

Risotto and paella are really easy, typically quite simple, and always tasty. It
takes us from 5-15 minutes to prepare a paella, 20 minutes low simmering, 10 minutes
resting off the heat, and onto plates!

* soak some dried porcini mushrooms in boiling water
* prepare 2 cups stock - e.g. from bouillon cube or frozen or whatever
* rinse 2 cups of arborio or long grain rice
* sauté an onion and a red capsicum (bell pepper)
* add spices - chili, ground cumin, ground coriander (1 tsp each)
* slice up some chicken and squid / calamari, stir them in
* stir in the rice
* dice two tomatoes, or use some crushed tomato, stir that in
* stir in the stock
* stir in the mushrooms, reserve the liquid
* top up the mushroom liquid to 1½ cups, stir that in
* finely chop a coriander plant (i.e. cilantro), stir that in
* top off with peeled prawns (shrimp)
* bring to boil, lid on, heat to lowest, simmer 20 minutes
* rest off the heat for 10-15 minutes before serving





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