Recepies for rice?!
hi there i absaloutly love rice but only ever have it when i cook a curry at home or get it from the takeaway , can you please give me some recepies for yummy rice dishes that are easy to make
thank youWww@FoodAQ@Com
thank youWww@FoodAQ@Com
Answers:
Cook the rice as normal, sieve to remove excess water and transfer to a wok or large frying pan!.
Cooked peas
Diced onion
Halved cherry tomatoes
Scrambled egg
Diced stem ginger
This dish is nice with prawns in
Squeeze in the juice of a lemon and add a dash off soya sauce!.
You can use the larger pan to cook the scrambled egg in and the prawns!. Then add the rice and the other ingredients, ensure that it is heated through and serve!.Www@FoodAQ@Com
Cooked peas
Diced onion
Halved cherry tomatoes
Scrambled egg
Diced stem ginger
This dish is nice with prawns in
Squeeze in the juice of a lemon and add a dash off soya sauce!.
You can use the larger pan to cook the scrambled egg in and the prawns!. Then add the rice and the other ingredients, ensure that it is heated through and serve!.Www@FoodAQ@Com
Baked Spanish risotto
Serves 4
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
This dish is inspired by the Spanish classic Paella and is cooked from raw in the oven!. The rice can be a little soft, cooking it this way but it's absolutely delicious and so easy!
Ingredients
250g/9oz cherry tomatoes
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp olive oil
300g/10oz risotto rice
4 chicken thigh fillets, halved
200g/7oz chorizo, thickly sliced
2 tsp chopped fresh rosemary
1 litre/1? pints hot chicken stock
pinch of saffron strands
8 large, raw prawns
salt and freshly ground black pepper
Method
1!. Preheat the oven to 220C/425F/Gas 7!. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil!. Roast for 20 minutes until the tomatoes are softened!.
2!. Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together!. Return to the oven for 20 minutes!.
3!. Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through!.
Savoury rice
Serves 1
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
1 tbsp olive oil
? onion, chopped
? leek, white part only, chopped
1 garlic clove, chopped
150g/5?oz basmati rice, cooked according to packet instructions
Method
1!. Heat the oil in a wok and stir fry the onion, leek and garlic for 4-5 minutes!.
2!. Add the rice and warm through!.
3!. To serve, place the rice onto a serving plate!.Www@FoodAQ@Com
Serves 4
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
This dish is inspired by the Spanish classic Paella and is cooked from raw in the oven!. The rice can be a little soft, cooking it this way but it's absolutely delicious and so easy!
Ingredients
250g/9oz cherry tomatoes
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp olive oil
300g/10oz risotto rice
4 chicken thigh fillets, halved
200g/7oz chorizo, thickly sliced
2 tsp chopped fresh rosemary
1 litre/1? pints hot chicken stock
pinch of saffron strands
8 large, raw prawns
salt and freshly ground black pepper
Method
1!. Preheat the oven to 220C/425F/Gas 7!. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil!. Roast for 20 minutes until the tomatoes are softened!.
2!. Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together!. Return to the oven for 20 minutes!.
3!. Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through!.
Savoury rice
Serves 1
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
1 tbsp olive oil
? onion, chopped
? leek, white part only, chopped
1 garlic clove, chopped
150g/5?oz basmati rice, cooked according to packet instructions
Method
1!. Heat the oil in a wok and stir fry the onion, leek and garlic for 4-5 minutes!.
2!. Add the rice and warm through!.
3!. To serve, place the rice onto a serving plate!.Www@FoodAQ@Com
This is a good one to start with!.
RISOTTO
Serves 2
INGREDIENTS
2 cloves of garlic
? an onion
100g (? of a 400g tin) of plum tomatoes*
1 tablespoon of olive oil
250g of minced beef, chopped chicken, prawns, mushrooms or frozen mixed vegetables
125g (125ml by volume) of arboreo rice**
1 tablespoon of dried mixed herbs
1 beef, chicken or vegetable stock cube***
250ml of water
METHOD
Peel the garlic and chop it into tiny pieces!. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half!.
Open the tin of tomatoes!. Put the juice into a bowl!. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl)!. Put the chopped tomatoes into the bowl!. Use 100g and save the other 300g!.
Put the oil into a frying pan on a medium heat!. Add the garlic and onion and fry for 1 to 2 minutes!. Stir frequently to stop it sticking!. Add the mince, chicken, prawns, mushrooms or vegetables!. Fry for another 3 to 4 minutes, until any meat is an even colour, with no pink bits!.
Add the rice and fry for another 1 to 2 minutes!. Add the herbs and tomatoes!. Crumble the stock cube into the water and pour it into the pan!. Mix thoroughly!.
Bring to the boil, then turn down the heat until it is just boiling (simmering)!. Continue to cook, stirring as the mixture boils, for another 20 to 25 minutes until the liquid is absorbed and the rice is cooked!. If it looks like it is getting dry, add some more water and stir!.
ADDITIONS & ALTERNATIVES
Substitute 125ml of white wine for 125ml of the water!.
TIPS
This dish needs an eye keeping on it all the time to make sure that it cooks properly but stays moist!.
* Plum tomatoes can be used either whole or chopped!. It is difficult to stick chopped tomatoes back together again if you need to use them whole!.
** It might just say “Risotto Rice” on the packet!.
*** If using prawns, use either a chicken or vegetable stock cube!.Www@FoodAQ@Com
RISOTTO
Serves 2
INGREDIENTS
2 cloves of garlic
? an onion
100g (? of a 400g tin) of plum tomatoes*
1 tablespoon of olive oil
250g of minced beef, chopped chicken, prawns, mushrooms or frozen mixed vegetables
125g (125ml by volume) of arboreo rice**
1 tablespoon of dried mixed herbs
1 beef, chicken or vegetable stock cube***
250ml of water
METHOD
Peel the garlic and chop it into tiny pieces!. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half!.
Open the tin of tomatoes!. Put the juice into a bowl!. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl)!. Put the chopped tomatoes into the bowl!. Use 100g and save the other 300g!.
Put the oil into a frying pan on a medium heat!. Add the garlic and onion and fry for 1 to 2 minutes!. Stir frequently to stop it sticking!. Add the mince, chicken, prawns, mushrooms or vegetables!. Fry for another 3 to 4 minutes, until any meat is an even colour, with no pink bits!.
Add the rice and fry for another 1 to 2 minutes!. Add the herbs and tomatoes!. Crumble the stock cube into the water and pour it into the pan!. Mix thoroughly!.
Bring to the boil, then turn down the heat until it is just boiling (simmering)!. Continue to cook, stirring as the mixture boils, for another 20 to 25 minutes until the liquid is absorbed and the rice is cooked!. If it looks like it is getting dry, add some more water and stir!.
ADDITIONS & ALTERNATIVES
Substitute 125ml of white wine for 125ml of the water!.
TIPS
This dish needs an eye keeping on it all the time to make sure that it cooks properly but stays moist!.
* Plum tomatoes can be used either whole or chopped!. It is difficult to stick chopped tomatoes back together again if you need to use them whole!.
** It might just say “Risotto Rice” on the packet!.
*** If using prawns, use either a chicken or vegetable stock cube!.Www@FoodAQ@Com
Vegetable Fried Rice
1 cup instant brown rice
1 cup vegetable broth
2 eggs, lightly beaten
2 teaspoons canola oil
6 ounces asparagus spears, trimmed and cut into 1-inch pieces
1 medium red bell pepper, thinly sliced into 1-inch pieces
4 scallions, cut into 1-inch pieces
1 clove garlic, minced
1 tablespoon minced fresh ginger
4 teaspoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
Hot pepper sauce, to taste
Combine rice and broth in a small saucepan!. Bring to a boil over high heat!. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes!. Spread the rice out on a large plate and let stand for 5 minutes!.
While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat!. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute!. Transfer to a small bowl!.
Heat canola oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes!. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes!. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute!. Fold in the cooked eggs!. Remove from the heat; stir in sesame oil and hot sauce!.
Yield: 2 servingsWww@FoodAQ@Com
1 cup instant brown rice
1 cup vegetable broth
2 eggs, lightly beaten
2 teaspoons canola oil
6 ounces asparagus spears, trimmed and cut into 1-inch pieces
1 medium red bell pepper, thinly sliced into 1-inch pieces
4 scallions, cut into 1-inch pieces
1 clove garlic, minced
1 tablespoon minced fresh ginger
4 teaspoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
Hot pepper sauce, to taste
Combine rice and broth in a small saucepan!. Bring to a boil over high heat!. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes!. Spread the rice out on a large plate and let stand for 5 minutes!.
While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat!. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute!. Transfer to a small bowl!.
Heat canola oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes!. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes!. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute!. Fold in the cooked eggs!. Remove from the heat; stir in sesame oil and hot sauce!.
Yield: 2 servingsWww@FoodAQ@Com
rice is a wonderful food, and the best way to get the most out of the rice is what you cook it in!. Personally I always cook it in some kind of stock beef, chicken, and if you like vegetable!. In addition to that use brown rice like japanica( that might not be the right spelling) just putting those together always makes it taste good!. To get that rice go to health food stores!. Lastly I can say you can put almost anything in rice so experiment with it!.Www@FoodAQ@Com
i like chicken and rice and it is easy, just boil a chicken till done, then take it out of its broth to remove it from the bone!. add a can of cream of chicken and mushroom soup to the broth and however much rice you want!. dont worry about to much liquid you want it soupy, but if it looks like it wont be enough liquid add another can of broth or soup or even just some water!. while the rice is cooking pull the chicken off the bone and add it back to the pot!. when the rice is done just put in a bowl and serve with crackers!.
For just regular rice I like to cook it in broth instead of water and then add some sour cream to it!. YUMMY!Www@FoodAQ@Com
For just regular rice I like to cook it in broth instead of water and then add some sour cream to it!. YUMMY!Www@FoodAQ@Com
This is a dish that I always beg my boyfriend to cook for me- it's divine!!
Ok, you brown your onions in a small/ medium pot!. Add some chicken pieces and 2/3 tablespoons of tomato puree, and salt to taste!. I also like to put a small amount of paprika as well!. When your chicken is browned, add water til your chicken is covered and then your rice!. I also tend to add frozen peas and carrots!. Cook until your rice is cooked, drain the excess water and serve!! This is also an awesome dish if you've got the flu or a cold!. Enjoy!Www@FoodAQ@Com
Ok, you brown your onions in a small/ medium pot!. Add some chicken pieces and 2/3 tablespoons of tomato puree, and salt to taste!. I also like to put a small amount of paprika as well!. When your chicken is browned, add water til your chicken is covered and then your rice!. I also tend to add frozen peas and carrots!. Cook until your rice is cooked, drain the excess water and serve!! This is also an awesome dish if you've got the flu or a cold!. Enjoy!Www@FoodAQ@Com
Weel i hope you wud enjoy this delicious Curd rice!.
Ingredients:
1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp!. chana daal
1 tsp!. urad daal
1 tsp!. mustard seeds
1 1/2 tsp!. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp!. salt
How to make curd rice:
In a saucepan heat 2 tablespoonful of oil!.
Add mustard seeds to the oil!.
When the mustard seeds start popping add chana and urad daal!.
After a minute, add in the ginger, coriander and green chilies!.
Sauté them for a minute!.
Take the pan off the gas!. Add in the rice!.
Mix the salt and desiccated coconut!.
Just before serving, mix all the ingredients with yogurt (curd) and milk!.
Curd rice is ready to be served!.Www@FoodAQ@Com
Ingredients:
1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp!. chana daal
1 tsp!. urad daal
1 tsp!. mustard seeds
1 1/2 tsp!. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp!. salt
How to make curd rice:
In a saucepan heat 2 tablespoonful of oil!.
Add mustard seeds to the oil!.
When the mustard seeds start popping add chana and urad daal!.
After a minute, add in the ginger, coriander and green chilies!.
Sauté them for a minute!.
Take the pan off the gas!. Add in the rice!.
Mix the salt and desiccated coconut!.
Just before serving, mix all the ingredients with yogurt (curd) and milk!.
Curd rice is ready to be served!.Www@FoodAQ@Com
Herbed Brown Rice Salad with Corn, Fava Beans and Peas
3 tablespoons extra-virgin olive oil
1 large onion, chopped
2 cups short-grain brown rice
2 cups rice milk
2 cups water
2 cups corn kernels
1 cup shelled fresh peas
1 cup shelled fava beans
3 tablespoons fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon Tabasco
1/4 cup chopped basil
1 tablespoon coarsely chopped tarragon
Salt
8 medium scallions, white and light green parts only, thinly sliced crosswise
1 bunch small radishes, thinly sliced crosswise
1 bunch arugula
In a medium saucepan, heat 1 tablespoon of the olive oil!. Add the onion and cook over moderately low heat until softened, about 7 minutes!. Stir in the rice, then add the rice milk and water and bring to a boil!. Cover and cook over low heat until the liquid has been absorbed and the rice is tender, about 35 minutes!. Transfer the rice to a large bowl and let cool to room temperature, stirring a few times!.
Meanwhile, in a medium saucepan of boiling salted water, cook the corn until just tender, about 3 minutes!. Using a slotted spoon, transfer the corn to a shallow bowl!. Repeat with the peas, then the fava beans, cooking them for about 2 minutes!. Peel the fava beans!.
In a small bowl, combine the orange juice with the vinegar, Tabasco and the remaining 2 tablespoons of olive oil!. Add the basil and tarragon and season with salt!. Fold the corn, peas, favas, scallions and radishes into the cooled rice!. Add the dressing to the rice and toss to coat!. Season with salt!. Spread the arugula on a platter, spoon the rice salad on top and serve!.
Yield: 8 servings
http://food!.yahoo!.com/recipes/food-and-w!.!.!.Www@FoodAQ@Com
3 tablespoons extra-virgin olive oil
1 large onion, chopped
2 cups short-grain brown rice
2 cups rice milk
2 cups water
2 cups corn kernels
1 cup shelled fresh peas
1 cup shelled fava beans
3 tablespoons fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon Tabasco
1/4 cup chopped basil
1 tablespoon coarsely chopped tarragon
Salt
8 medium scallions, white and light green parts only, thinly sliced crosswise
1 bunch small radishes, thinly sliced crosswise
1 bunch arugula
In a medium saucepan, heat 1 tablespoon of the olive oil!. Add the onion and cook over moderately low heat until softened, about 7 minutes!. Stir in the rice, then add the rice milk and water and bring to a boil!. Cover and cook over low heat until the liquid has been absorbed and the rice is tender, about 35 minutes!. Transfer the rice to a large bowl and let cool to room temperature, stirring a few times!.
Meanwhile, in a medium saucepan of boiling salted water, cook the corn until just tender, about 3 minutes!. Using a slotted spoon, transfer the corn to a shallow bowl!. Repeat with the peas, then the fava beans, cooking them for about 2 minutes!. Peel the fava beans!.
In a small bowl, combine the orange juice with the vinegar, Tabasco and the remaining 2 tablespoons of olive oil!. Add the basil and tarragon and season with salt!. Fold the corn, peas, favas, scallions and radishes into the cooled rice!. Add the dressing to the rice and toss to coat!. Season with salt!. Spread the arugula on a platter, spoon the rice salad on top and serve!.
Yield: 8 servings
http://food!.yahoo!.com/recipes/food-and-w!.!.!.Www@FoodAQ@Com
Well here is a site that has the largest amount of rice recipes
http://www!.ricerecipes!.org/
But personally I love this one:
http://www!.ricerecipes!.org/turkeyfriedri!.!.!.
and this one
http://www!.ricerecipes!.org/bakedchickena!.!.!.
Hope u enjoy :)!.!.!.!.Www@FoodAQ@Com
http://www!.ricerecipes!.org/
But personally I love this one:
http://www!.ricerecipes!.org/turkeyfriedri!.!.!.
and this one
http://www!.ricerecipes!.org/bakedchickena!.!.!.
Hope u enjoy :)!.!.!.!.Www@FoodAQ@Com
rice mixes - the garden veggie is my FAVORITE!Www@FoodAQ@Com
EASY recipe for "dirty rice"
1/2 stick margarine
1 cup rice
4 cups water
1 packet onion soup mix
1 can mushrooms
Mix all together and bake in casserole dish for an hour at 350!. YUMMY!.Www@FoodAQ@Com
1/2 stick margarine
1 cup rice
4 cups water
1 packet onion soup mix
1 can mushrooms
Mix all together and bake in casserole dish for an hour at 350!. YUMMY!.Www@FoodAQ@Com
Benihana Fried Rice
Makes 4 servings
2 tsp chopped onion
2 tsp chopped carrots
2 tsp chopped green onion
2 cups cold steamed rice
1 tsp!. salt (optional)
9 Tbsp!. butter
4 eggs
2 tsp oil
4 oz diced cooked chicken
1 tsp sesame seeds
1 tsp!.pepper
4 tsp!. soy sauce
Scramble eggs and chop after cooking!. Sauté chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken!. Break off chunks of steamed rice and mix with vegetable, egg and chicken!. Add sesame seed and salt and pepper, stirring well!. Add butter and soy sauce into the mixture, stirring well until done!.
--Benihana website
---------------------------
Herbed Basmati Rice
1 cup uncooked long-grain (white) basmati rice
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper
Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan!. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes!. (I need to pull the pot half off the burner to keep it from boiling over!.) Turn off the heat and allow the rice to sit covered for 5 minutes!. Add the parsley, dill, scallions, and pepper!. Fluff with a fork, and serve warm!.
--Ina Garten
-----------------------
Jenn’s Coconut Rice
? 2 Tbsp ghee, veg!. oil, or clarified butter
? 1/4 tsp mustard seeds
? 1/2 tsp red pepper flakes
? 6 curry leaves
? 1/2 tsp cumin
? 2 Tbsp!. shredded coconut, fresh or frozen, not dried
? 1? cups basmati rice
? kosher salt to taste
? 1/2 cup green peas
? 1 can (12 – 14 oz) coconut milk
? 1/4 cup reserved beef liquid
? Enough water to make sure beef liquid and coconut milk equal 3 cups
1!. Heat beef fat and/or oil, when hot but not smoking add mustard seeds, red chili flakes and curry leaves!. When mustard seeds splutter, add cumin and coconut!. Cook, while stirring often to prevent burning, until coconut begins to color!.
2!. Add rice and stir over the heat until it begins to turn translucent and take on a hint of color!.
3!. Season with kosher salt to taste, add peas, coconut milk, beef water and water (if using)!.
4!. Bring to a boil, cover, turn to low and cook approximately 20 minutes or until rice grains are tender!.
------------------------------
Coconut Rice
Serves 6
1 slice bacon, finely chopped
2 garlic cloves, minced
1 jalapeno chile, minced (ribs and seeds removed for less heat), optional
? tsp!. dry thyme
Coarse salt
? cup canned coconut milk
1 can red kidney beans, drained and rinsed
1 cup long-grain white rice
2 scalions, minced
In a mdium saucepan, brown bacon over med-low heat, stirring often, about 8 minutes!. Pour off rendered fat!. Add garlic, jalalapeno, thyme, and 1 tsp!. salt!. Cook until fragrant, about 30 seconds!.
Add coconut milk and 1? cups water!. Bring to boil; stir in beans and rice!. Cover, reduce heat, and simmer on low until rice is tender, about 30 minutes!.
Remove from heat!. Stir in scallions!. Let stand covered until water is absorbed, 10 minutes!.
--Everyday FOOD
-------------------------------
Baked Rice Pudding
3 slightly beaten eggs
1? cups milk
? cup heavy cfeam
1? cups cooked rice
? cup sugar
? cup raisins, optional
1 tsp!. vanilla
? tsp!. salt
ground cinnamon and nutmeg
In bowl, combine all ingredients!. Mix well!. Bake in a greased 10x6x2" baking dish at 325oF for 50 minutes till knife inserted halfway between center and edge comes out clean!. Serve warm or chilled!. Serves 6
VANILLA SAUCE:
? cup butter
? cup brown sugar
? cup heavy cream
2 teaspoons vanilla
Combine all ingredients in saucepan, whisking, and bring to a boil!. Remove from heat and serve over warm rice pudding!.Www@FoodAQ@Com
Makes 4 servings
2 tsp chopped onion
2 tsp chopped carrots
2 tsp chopped green onion
2 cups cold steamed rice
1 tsp!. salt (optional)
9 Tbsp!. butter
4 eggs
2 tsp oil
4 oz diced cooked chicken
1 tsp sesame seeds
1 tsp!.pepper
4 tsp!. soy sauce
Scramble eggs and chop after cooking!. Sauté chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken!. Break off chunks of steamed rice and mix with vegetable, egg and chicken!. Add sesame seed and salt and pepper, stirring well!. Add butter and soy sauce into the mixture, stirring well until done!.
--Benihana website
---------------------------
Herbed Basmati Rice
1 cup uncooked long-grain (white) basmati rice
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper
Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan!. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes!. (I need to pull the pot half off the burner to keep it from boiling over!.) Turn off the heat and allow the rice to sit covered for 5 minutes!. Add the parsley, dill, scallions, and pepper!. Fluff with a fork, and serve warm!.
--Ina Garten
-----------------------
Jenn’s Coconut Rice
? 2 Tbsp ghee, veg!. oil, or clarified butter
? 1/4 tsp mustard seeds
? 1/2 tsp red pepper flakes
? 6 curry leaves
? 1/2 tsp cumin
? 2 Tbsp!. shredded coconut, fresh or frozen, not dried
? 1? cups basmati rice
? kosher salt to taste
? 1/2 cup green peas
? 1 can (12 – 14 oz) coconut milk
? 1/4 cup reserved beef liquid
? Enough water to make sure beef liquid and coconut milk equal 3 cups
1!. Heat beef fat and/or oil, when hot but not smoking add mustard seeds, red chili flakes and curry leaves!. When mustard seeds splutter, add cumin and coconut!. Cook, while stirring often to prevent burning, until coconut begins to color!.
2!. Add rice and stir over the heat until it begins to turn translucent and take on a hint of color!.
3!. Season with kosher salt to taste, add peas, coconut milk, beef water and water (if using)!.
4!. Bring to a boil, cover, turn to low and cook approximately 20 minutes or until rice grains are tender!.
------------------------------
Coconut Rice
Serves 6
1 slice bacon, finely chopped
2 garlic cloves, minced
1 jalapeno chile, minced (ribs and seeds removed for less heat), optional
? tsp!. dry thyme
Coarse salt
? cup canned coconut milk
1 can red kidney beans, drained and rinsed
1 cup long-grain white rice
2 scalions, minced
In a mdium saucepan, brown bacon over med-low heat, stirring often, about 8 minutes!. Pour off rendered fat!. Add garlic, jalalapeno, thyme, and 1 tsp!. salt!. Cook until fragrant, about 30 seconds!.
Add coconut milk and 1? cups water!. Bring to boil; stir in beans and rice!. Cover, reduce heat, and simmer on low until rice is tender, about 30 minutes!.
Remove from heat!. Stir in scallions!. Let stand covered until water is absorbed, 10 minutes!.
--Everyday FOOD
-------------------------------
Baked Rice Pudding
3 slightly beaten eggs
1? cups milk
? cup heavy cfeam
1? cups cooked rice
? cup sugar
? cup raisins, optional
1 tsp!. vanilla
? tsp!. salt
ground cinnamon and nutmeg
In bowl, combine all ingredients!. Mix well!. Bake in a greased 10x6x2" baking dish at 325oF for 50 minutes till knife inserted halfway between center and edge comes out clean!. Serve warm or chilled!. Serves 6
VANILLA SAUCE:
? cup butter
? cup brown sugar
? cup heavy cream
2 teaspoons vanilla
Combine all ingredients in saucepan, whisking, and bring to a boil!. Remove from heat and serve over warm rice pudding!.Www@FoodAQ@Com