Calling all cooking! Rice recipes
- Quine Apr 27, 2007 07:24 PM
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.