Calling all cooking! Rice recipes
As chowhounds who cover the world, cooking it or eating it, I say, give us your Rice recipes! Rice is served in many forms in many ways all over the world, from the few, very few grains a day a poor family can get, to wildly truffled risotto. We make puddings, soups, stirfries, sweet rice , sticky rice, rice paper. Share all you know. As our world changes, lets get connected by sharing rice.
Not sure if this is what your looking for - it's lowbrow but my mom use to make it and we all liked it. It's called Dr. Martin's Mix and it takes about seven minutes to put together:
Crumble 1 pound of pork sausage (hot is good) into a skillet and brown it. Pour off the fat then add:
1 green pepper, chopped
1 small yellow onion chopped
2 to 3 celery stalks, chopped
2 cups chicken consomme or bouillon
1 cup raw rice
1 tablespoon Wocestershire sauce
1/2 teaspoon salt
Put a lid on it and let it simmer on the lowest possible heat for around one hour.
Cook's Illustrated "Mexican Rice" is a favorite around the house.
2 ripe tomatoes (about 12 ounces), cored and quartered
1 medium onion , preferably white, peeled, trimmed of root end,and quartered
3 medium jalapeño chiles
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
2 cups low-sodium chicken broth (or vegetable broth)
1 tablespoon tomato paste
1 1/2 teaspoons table salt
1/2 cup minced fresh cilantro leaves
1 lime , cut into wedges for serving
You buzz the tomatoes and onions in a food processor. Then combine the resulting liquidy stuff with the broth. Then you make it like a pilaf: warm the oil, sautee the rice for a bit, then add two of the jalapenos and the garlic, stir that around and add the combined vegetable puree and broth. I skip the tomato paste as I don't like the overly cooked flavor I think it lends the dish, but if you like the sound of it, stir it in now, add the salt. Bake it in a 350 degree oven for about 35 or 40 minutes. Stir in cilantro and the last jalapeno. Yum.
Here's an interesting Japanese way of eating rice. Typical for a picnic, snack and take away item. I think equal to the sandwhich would be here, in America. (Sammy's a not a Japanese staple esp. bread) So, make your standard sticky rice and let it cool. Have a variety of fillings a small bit of tuna salad -a little mayo/tuna, spicy shrimp - a little mayo, La Yu chili oil and chopped cook shrimp, mixed asian style veges, chopped bbq beef or pork....whatever. Put a ball of rice in one palm and poke a small crater in the middle with the opposite pointer finger. Then take a small amount of filling and put into the crater. Cover with the same rice ball. You can leave round or, what Japanese do is, shape into a triangle. Then often they are sprinkled with sesame, furikake, or wrapped in a strip of seaweed - your choice there. O-na-gi-ri - Long O sound na gi (ge) ri (ree)
Fun to eat and you can theme your dinner to include these items.
Here's a of photo: http://www.flickr.com/photos/margieja...
Then there's Taco rice??? http://joyce-in-japan.blogspot.com/20...
Have fun. :)KQ
re: Kitchen Queen
Onagiri or, more commonly, musubi--one of my listed comfort foods and a must on picnics or when traveling. We always make them into triangles, a function of how the hands are cupped when forming the musubi, and fill them with ume (pickled "plums"), if anything. When forming musubi, first dip hands in salted water and use very hot gohan (cooked rice).
A recent invention for quick rice at work: Curry powder and dried mushrooms tossed into the cooking water and rice; cook; toss in scrambled carp roe eggs while the rice sits for its 10 minutes off heat. I have a lot of curry powder that I make up from large bags of different individual dried spices (purchased in one of the Indian supermarkets in Nairobi).
Arroz con pollo -- chicken with rice. You should brown the chicken first, but I rarely bother. Saute onions, garlic, bay leaf; saute dry rice (I like medium for this) as for a pilaf; then add the chicken back in, some chopped piementos, chicken stock and a bit of beer or white wine, or water and beer (any lager-type beer is good), and a packet of Sazon Goya con achiote. When it's almost done (after about 40-45 minutes), add a box of frozen peas and a large piece or two of piemento. Continue cooking until the peas are done.
There are many different versions; this is how a Cubana friend taught me.
Chipotle Rice...the restaurant, not the pepper
Cook white rice (not instant) in chicken broth with salt and a nice gob of butter. When your about 90 seconds away from fluffing, squeeze in the juice of 1-2 fresh limes and a huge handful of fresh cilantro. Slam the lid back on and wait another 5. Fluff and you have got ricey delicious goodness!
I have made this recipe for over 35 years; it never disappoints. Great for a picnic.
7 oz. can Ortega diced green chilies
2 cups sour cream
1 tsp salt
1/2 lb Monterey Jack cheese, grated
3 cups cooked dry rice
1/4 cup+ fresh grated Parmesan cheese
2 tbsp butter cut into pieces
Mix first 5 ingredients together. Place in a 1 1/2 qt greased casserole dish. Sprinkle Parmesan cheese on top. Dot with butter. This can be assembled a day ahead or in the morning. Bake, covered, at 350 degrees for 30+ minutes. Serves 6. Great side dish.
I love a big bowl of plain white rice for breakfast. that you can just about add anything
depends on the mood for that time. eggs, green onion, different chopped meats, fruits
what ever you are in the mood for and it all tastes great. to get your morning started.
one thing I like about rice is all the different ways you can use it.
That actually gets close to one of my all time favorite dishes, shrimp with soft egg. Served on a big pile of jasmine rice. I start by sauteeing shrimp in canola oil over high heat, add some minced ginger, minced scallions and a bit of dried chili flake or pepper, salt and pepper, then add 2 or 3 or 4 beaten eggs. I kill the heat and stir until the eggs just start to set up. I like it really runny, personally. Dump it over rice and be very happy.
Sofrito is sort of the Latin Cooking equivalent of French Mirapoux or what we call “The Trinity” down here in Louisiana. It is as aromatic vegetable base to many dishes. I know some pre-made versions are available in stores but I made mine after a recipe posted on Daisy Martinez’s website. It went something like this
30 Ajicitos Dulces (small Puerto Rican sweet pepper)
4 Bell Pepper
2 Orange Bell Pepper
2 Yellow Bell Pepper
5 Bunches of Cilantro
3 Heads of Garlic, Peeled
3 Spanish Onions
6 Ripe, Plum Tomatoes
Puree it all together and freeze cup quantities in zip locks.
MOORE COUNTY RICE
- 1 Cup, Long Grain And Wild Rice
- 8 Oz. (By weight), Chopped Mushrooms
- 2 Tbsp. Butter
- ¼ Cup, Jack Daniels Tennessee Whiskey
- 1 Tsp. Poultry Seasoning
- 2 ½ Cups, Chicken Stock.
- Pinch, Salt
- Fresh Ground Pepper To Taste
In an Egg chopper, chop mushrooms in two different directions to produce small julienne mushrooms. Sauté in butter until tender and browned. Stir in poultry seasoning and saute 1 minute. Add chicken stock and whiskey. Simmer 1 minute to allow flavours to combine. Add rice and stir a few times (Get rice moist). Add water reserving a little, and simmer until evaporated and rice is tender. Season with cayenne, salt and pepper. Add more water if needed.
This is my favorite side dish when having company over:
Jasmine Rice with Asparagus and Cashews
2 Tbsp Butter
¼ cup minced onion
½ teaspoon minced garlic
1 ¼ cups uncooked Jasmine rice
2 ¼ cups chicken or vegetable broth (I use chicken)
salt and pepper to taste
½ lb- 1 lb of fresh asparagus (I use about 2/3 of a bunch, but if I double the recipe, I use a whole bunch)
¾ cup cashew halves
Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, stir in onion and garlic, cook about 2 minutes until tender. Stir in Jasmine rice, and cook about 5 minutes. Pour in broth. Season mixture with salt and pepper. Bring mixture to a boil, cover, and cook about 20 minutes, until rice is tender and liquid has been absorbed. Meanwhile, roast asparagus spears and cashews in the oven (preheated to 300), for about 10-15 minutes. (be careful not to burn the cashews!) Chop the asparagus spears into 2 in (bite size) pieces. Mix asparagus and cashew halves into the rice mixture, serve warm.
I studied in Costa Rica. Gallo Pinto is, I think, the national dish:
· 3 cups "day old" cooked rice
· 2 cups black beans - cooked & drained
· 2 Tbsp onion - finely chopped
· 1 Tbsp bell pepper - finely chopped
· 2 Tbsp fresh cilantro - finely chopped
· 1-2 celery leaves
· 4-5 garlic cloves
· 1/2 Tbsp salsa lizano (buy online or I think Worsteshire is a substitute)
· 1/2 Tbsp Tabasco (optional)
· 2 Tbsp vegetable oil
· Sour cream (optional)
Cook 3 cups rice with 2 cloves of garlic and salt
Cook 2 cups black beans with 3 cloves of garlic, celery and salt (or used canned)
Saute onion and bell pepper in oil on medium heat. Add beans and cook
2 minutes longer. Add rice. Mix and cook 3 minutes. Add salsa
lizano, cilantro, Tabasco and mix well. Top with sour cream (My "mother" never did this). Serve with
eggs, tortillas and cafe con leche
I love rice pudding and this one with brown rice is phenomenal. It calls for heavy cream, which I will sub with half-n-half or whole milk from now on since I found this a tad too rich. But, with the caramelized nuts, this is a keeper (and any leftover nuts are great in salad later). The nuts are a must.
Baked Brown Rice Pudding
Serves four to six. (More like six – very rich!)
For the pudding:
1/2 cup raw brown rice
1/3 cup packed dark brown sugar
1/4 cup raisins (I do not use these, but they are in the original)
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
Pinch ground nutmeg
1 can (12 oz.) evaporated milk
1-1/2 cups heavy cream
For the topping:
1 Tbs. unsalted butter
4 oz. (1 cup) walnuts, chopped medium coarse
2 Tbs. sugar
Put the rice in a medium saucepan and cover with water by 2 inches. Bring to a boil, reduce the heat, and simmer until the rice is tender, about 30 min. It should still have a little bite to it.
Heat the oven to 300°F. Have ready a shallow, 2-qt. baking dish. When the rice is cooked, drain it well in a fine-mesh sieve and put it in the baking dish. Add the brown sugar, raisins, vanilla, cinnamon, nutmeg, and salt to the rice. Wipe out the rice saucepan and add the evaporated milk and heavy cream. Over medium-high heat, bring the liquids barely to a boil and then pour them into the baking dish. Stir the mixture a few times until the ingredients are well dispersed and the sugar has dissolved. Bake until the top is browned, the liquid is reduced and thick, and the rice is tender, 1-1/2 to 2 hours. (Start checking early, as I have not had to wait 2 hours.)
Meanwhile, make the topping -- In a small skillet over medium heat, melt the butter. Add the chopped nuts and sprinkle on the sugar. Cook over medium heat, stirring often to ensure even browning, until the nuts are toasted and the sugar is caramelized, about 10 min. Remove from the heat and immediately transfer to a bowl to cool completely. Just before serving, break the cooled nut topping apart and scatter over the entire pudding before serving. (NOPE. Put the nuts on individual servings if not serving up the whole thing at a dinner party or something. This ensures that the nuts don't get soggy. Store in an airtight container nearly indefinitely.)
Originally from Fine Cooking #43, pp. 73-77
Champagne risotto. The champagne gives it a wonderful tangy flavor that goes great with the prosciutto. I think I got the recipe below from Giada, but I've made variations with mushrooms or peas. I've even started also tossing a little champagne in while cooking a plain white rice dish, iIve become so addicted to the flavor (not often I've got leftover champagne, but totally worth it when I do).
4 thin slices prosciutto
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 450 degrees F.
Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.
In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.
In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.
Bhopali Rice Pilaf (adapted from Madhur Jaffrey)
2 c. rice
1.5” cube of ginger
7 cloves of garlic
1/3 c. of oil or ghee (for best results, mix them)
8 whole cloves
8 green cardamom pods, cracked
2” cinnamon stick
3 small bay leaves (or 2 lg)
2 rounded tsp. cumin seeds
1”, small pieces of whole mace
1 medium sized onion, cut into thin half rings
1 tsp. salt
2 ½ c. water
1/3 c. pistachios (optional)
1/3 c. sultanas (optional)
Pick over rice, rinse and repeat until water runs clear (about 3 times). Put rice in bowl w/ 5 cups of water and let soak 30 minutes. After the 30 minutes are up, drain rice as thoroughly and leave it draining in a colander until ready to use.
Place garlic and ginger (peeled and thinly sliced across grain) in a food processor with 2 tablespoons of water and blend until you have a paste. (Can also do this in a mortar and pestle)
Heat oil/ghee in heavy pot over medium-high and when very hot, add spices. Stir once, add onion and cook until they turn a reddish brown. This will take a good 15-20 minutes, but don’t walk away toward the end because if they burn, you’ve got to start over. Add garlic/ginger paste and fry for two minutes. Lower heat to medium, add rice, salt, and pistachios/sultanas if using, and fry for 2-3 minutes. Add water, bring to boil, lower to simmer, cover, and let cook gently for 25 minutes. After 25 minutes is up, turn off heat and let steam for 10 minutes.
This supposedly serves 6, but I usually make it for 10 and double it. If you plan on doubling the recipe, add an additional 1/3 cup of water and cook for an additional 8 minutes.