297631 Mon Jun 28 16:37:27 -0700 2004 15 27 General Chowhounding Topics 0 1643244 I'm extremly tired of doing the same old things with rice. I would greatly appreciate your favorite yet simple* rice recipes. *What I mean is minimal ingredients with fantastic taste that doesn't take a great deal of time to put together. TIA! Mon Jun 28 16:37:27 -0700 2004 0 Nick 1 1643246 Microwave rice is simple, but minute rice works very well too. Mix cooked, cold rice with vanilla pudding purchased from supermarket. Instant rice pudding! Mon Jun 28 16:39:53 -0700 2004 1643244 0 Sammy G. 1 1643254 I make this Pesto rice all the time during the summer. It couldn't be easier. Although it calls for Arborio rice, it doesn't require any stirring. Also, just purchase a container of your favorite ready made pesto; I wouldn't go to the trouble of making my own in this case. Link: http://www.deliaonline.com/recipes/r_0000001306.asp Mon Jun 28 17:10:57 -0700 2004 1643244 0 Dipsy 1 1643256 This simple and flavorful rice came to me through my great grandmother. The original recipe calls for 4 tbs. of butter, but you can substitute all or some of the butter successfully with olive oil. Bobby's Baked Rice: 4 Tbs. unsalted butter 1/4 cup finely chopped yellow onion 2 cups rice 3 cups chicken stock 2 sprigs parsley 1 bay leaf 3 peppercorns Check and see if you need to add salt after the chicken stock is added. Preheat oven to 400. Melt half of the butter in a heavy saucepan with a lid, and saute the onion, stirring until translucent. Add the rice and stir. Stir in the stock and bring just to a boil. Add the parsley, bay leaf and peppercorns. Add salt now if needed. Bake exactly for 17 minutes. Remove herbs and peppercorns, stir in the additional butter. Mon Jun 28 17:20:15 -0700 2004 1643244 0 Heidi Claire 2 1643257 I forgot to tell you to cover the pan before it goes into the oven. Mon Jun 28 17:21:03 -0700 2004 1643256 0 Heidi Claire 1 1643259 There is a wonderful, simple yet delicious rice recipe in Marcella Hazan's Essentials of Classic Italian Cooking involving steamed rice mixed with fresh basil, butter and mozarella cheese. I don't have my book here with me so don't have the exact measurements, but I'm sure with the simplicity of the ingredients, you couldn't really go wrong. Mon Jun 28 17:31:41 -0700 2004 1643244 0 DanaB 2 1643281 Great suggestion! Don't you LOVE that cookbook???? One of my favorites... Tremendous...here it is: RICE WITH FRESH BASIL AND MOZZARELLA CHEESE (riso filante con las mozzarella) 1 Tablespoon salt 1 1/2 cups raw rice, preferably Arborio 6 Tablespoons butter 2 Tablespoons shredded fresh basil or 1 Tablespoon chopped fresh parsley 1 1/4 cups mozzarella cheese, shredded on the largest holes of the grater 2/3 cup freshly grated Parmesan cheese Bring 3 quarts of water to a boil, add the salt; then the rice and mix with wooden spoon. Cover the pot and cook at a moderate but steady boil til rice is tender but al dente, about 15 - 20 minutes. While cooking, stir from time to time with wooden spoon. Drain and transfer rice to a warm serving bowl. Mix in the cut up butter; then add the basil (or parsley) and mix. Add the shredded mozzarella cheese and mix quickly and thoroughly. (The heat of the rice unravels the mozzarella, forming a soft,fluffy skein of cheese and rice flecked with basil green.) Add the grated Parmesan, stir 2 or 3 times, and serve immediately. Mon Jun 28 23:04:49 -0700 2004 1643259 0 Val 1 1643274 OK, I've been doing rice this way for a long time and it's a simple procedure but I never really measured out the ingredients other than the rice and water. Bring 2 1/2 cups of water + 1 tbsp cooking oil to a boil. When the water starts to boil, add approx. 2 tsp Knorr powdered chicken buillion, 1/4 tsp turmeric and a dash or two of curry powder. Now add 1 cup of rice and stir for 1 minute. Lower heat to simmer and cook covered for 10 minutes. Meanwhile chop 1/4 cup of onion and 1/4 cup of bell pepper (any color). At the end of the 10 minutes cooking time, add the chopped onion and bell pepper to the rice and simmer another 10 minutes. Then allow it to rest covered for 20 minutes before serving. Rice prepared this way goes very well with chicken or seafood. Mon Jun 28 20:43:18 -0700 2004 1643244 0 Sam D. 1 1643278 OK, here's what I did tonight. Saute 1/2 c. chopped onion and 1 chopped garlic clove in a little oil until tender. Add a bay leaf, 1 cup raw long grain rice, 2 tsps curry powder, and 2 cups chicken broth (I cheated tonight and used bouillon), stir together, cover, and cook on medium low until the liquid is absorbed. Add 2 cups chopped cooked chicken and 2 sliced ripe nectarines, and cover again for a couple of minutes until it is heated through. Serve with a sauce made of 1 cup plain yogurt, 1 tsp lemon juice, and 1/4 tsp cumin. This is a favorite at our house, and one reason we look forward to nectarine season. I think I got this recipe from the old Houston Post, circa 1982-83. Mon Jun 28 21:41:55 -0700 2004 1643244 0 Zorra 1 1643280 Nick: I have 2 to offer... Rice Pilaf with Herbs 1 cup regular long grain rice 2 Tablespoons butter OR olive oil 1/3 cup chopped onion 2 cups chicken stock or broth 1 sprig of fresh thyme 1 sprig of fresh rosemary Salt & freshly ground black pepper In a saucepan over medium heat, melt butter and add the onion and rice. Saute, stirring til rice is coated and opaque and onion is translucent about 4 minutes. Pour in the chicken broth and add the fresh herbs. Season with a little salt & pepper. Bring to a boil, then turn down to a simmer and COVER tightly. Cook for about 15 or 20 minutes, til liquid is absorbed and rice tender. Remove herbs; fluff with fork and serve. BEEFY RICE (got this one from mother-in-law ages ago but we still love it with a bottom round roast)Family likes this one so much I usually increase the rice to 1 1/2 cups and increase the liquid by 1/2 cup. 1 cup regular long grain rice 2 Tablespoons butter or olive oil 1/2 cup chopped onion 1 can beef consomme (not broth) 1 soup can water 1 beef bouillion cube NOTE: I've tried doing this one on the stove rather than baking...doesn't come out as good, needs to be baked. Preheat oven to 350 degrees. In a saucepan over medium heat, melt butter or heat olive oil...add in the chopped onion and rice. Stir, cooking, til onion is a little translucent and rice is opaque. Pour in the consomme, can of water and bouillion cube, stirring til cube is dissolved. Pour this mixture into an 8x8x2 inch baking pan and place in oven, uncovered. Bake for approximately 20 minutes, stirring once or twice, til liquid is absorbed. Great with beef. Mon Jun 28 22:49:38 -0700 2004 1643244 0 Val 1 1643293 There is a wonderful book put out by the University of South Carolina about rice, its history in this country, and the cooking thereof. The name escapes me right now, but it will be on their website. It has a number of interesting recipes, all simple, including variations on Hopping John. I recommend it highly. Tue Jun 29 06:25:25 -0700 2004 1643244 0 Sandy 2 1643294 I finally remebered - It's "The Carolina Rice Kitchen" by Karen Hess. Very much worth buying. Tue Jun 29 07:06:30 -0700 2004 1643293 0 Sandy 1 1643295 here's my old standby: Equal parts rinsed basmati and water. Throw in a bunch of star anise and cardomom pods, cinnamon stick maybe, and bit of salt. Cook on stove covered for 10 mins, take off stove and let sit for 10 mins. And one from jamie oliver: cook plain rice (preferably basmati). heat up some oil in a wok, throw in mustard seeds and curry leaves (i use lime leaves though) until mustard seeds start to pop. throw in rice, squeeze some lemon juice over , salt and pepper, and put in lots of lemon zest. I make up quite a bit of the oil and just keep it for extra rice batches later on (not that it takes more than a minute to put together, but laziness and all that...) Tue Jun 29 07:25:08 -0700 2004 1643244 0 drdawn 1 1643309 Seek out and enjoy a little cookbook called "Rice & Spice" that offers exactly what you're looking for. Tue Jun 29 10:29:01 -0700 2004 1643244 0 neighbor 1 1643341 Here is a simple Indian recipe for yogurt rice. (With the qualification that, like many Indian recipes, it is very simple if you already have the spices and herbs on hand...) This is perfect as a very light meal in the summer. Cook 1 cup of rinsed basmati rice with 1 tsp salt and 2 cups of water. (Boil until water is level with rice, then turn down the heat and put on the pot lid.) Cool to room temp. Heat in a frying pan over medium high heat: 2.5 tbsp canola or mustard oil 1 tbsp split urad dal 1 tsp black mustard seeds 8-10 curry leaves (if you have them, why not?) Heat until the urad dal turns golden brown and the mustard seeds turn grey and pop. If adding curry leaves, throw them in to the hot oil and step back. Sprinkle in about 1/4 tsp hing (asafoedita powder) and swirl gently to keep it from clumping. Add in 1 tsp finely chopped ginger root and some chopped chiles (half a jalapeno is not too much for someone who doesn't like spice, otherwise increase suit yourself). Sizzle briefly. Throw a handful of chopped coriander leaves and wilt for a few seconds (carefully, since it may spatter), and then pour the whole smoking skillet of spices and oil into the cooled rice. Mix gently and fold in in 1.5 - 2 cups of chilled yogurt. This dish is best eaten at room temperature. You can add some grated cucumber for a more substantial dish. Or add a grated green mango and leave out the yogurt. Tue Jun 29 14:37:06 -0700 2004 1643244 0 plum 1 1643351 using coconut milk (lite is fine--a slightly subtle-r coconut flavor)is great. 1. coconut basmati rice. based on a recipe from moosewood cooks at home--with turmeric, cinnamon, cocunut milk and currants. 2. sticky rice made with half water, half coconut milk, tossed with shelled edamame, soy sauce, sesame oil, and fresh sliced scallions. Tue Jun 29 15:10:14 -0700 2004 1643244 0 jerusha