Heat up a pan with oil. Cook garlic, onions, and ginger until they are translucent. Add vegetables, such as carrots or peas, as well as a tablespoon of soy sauce if desired. Add 1 spoonful of rice at a time. Stir the rice often. Once you have cooked all of the rice and the pot is steaming, it is done! . Heat the rice on the stove using low heat. Add 3 cups (735 grams) of whole milk, 1 cup (245 grams) of cream, and 1/2 cup (100 grams) of sugar. Add a whole vanilla bean. Raise the heat to a medium setting. Let the pudding cook for roughly 35 minutes, stirring often.  Remove the vanilla bean and chill the pudding before serving. Before adding the vanilla bean, split open the bean and scrape out the seeds into the pudding. Then add the rest of the bean. This will help the flavor disperse through the pudding. Flatten the rice onto a baking sheet as thin as possible. Bake the rice for 2 hours at 200 °F (93 °C). Once you take it out, break it up into small pieces. Fry the pieces in a pot of oil that is 400 °F (204 °C) hot. Once the crackers rise to the top, scoop them out with a slotted spoon. Drain them on a paper towel before enjoying. Puree 1 cup (175 grams) of rice with 2 cups (200 grams) of pinto beans, 1 cup (175 grams) of corn, 3 cloves of minced garlic, 1/3 cup (20 grams) of chopped sun-dried tomatoes, a handful of chopped basil, ½ teaspoon (3 grams) cumin, and 1 teaspoon (6 grams) salt. Form patties out of the puree.  Fry the patties over medium-high heat for 6 minutes on each side.
حولي الأرز إلى أرز مقلي. حضري الأرز بالحليب. حولي الأرز لبسكويت مالح. اطبخي برغر نباتي.