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Do you have a favorite rice recipe? Either brown or white rice, doesn't matter. Please post it. I posted my latest favorite.

This is my new favorite one I did it last night with the Ethiopian Berbere beef stew.

I found out about it on tv and have made it several times since. So good, so easy, no big deal. Just a really good flavored, to me and family at least, rice that is a nice change from the typical white boring rice. I would ask you to post whatever it is that you do to rice [either white or brown rice] we love either, that makes yours so good.
"Nice flavored Rice"
1 c white rice
1 T olive oil
1 T butter
*1/2 onion
2 stalks celery broken in half
1 serrano chili or jalepeno whole [poked]
1 clove garlic whole
2 cups good quality chicken stock/broth [I use Progresso]
1 T good quality lime juice
salt and pepper to taste

Soak the rice in water, squish around so water gets cloudy, dump out water and do again, 3 times. Last time let it soak in water 30 minutes, then dump out water. Butter and oil in sauce pan, let melt then add the drained rice. Stir to coat it all and when that's done, put in the broken celery, the whole garlic clove, the whole poked chili pepper, the half onion and gently stir. Now add your broth/stock and your lime juice 1/2 t pepper and 1 t salt, stir and cover for 15 minutes, turn off heat, let sit for 3 minutes. Retrieve the celery, garlic, onion, pepper and toss. Stir/fork to blend and serve.

**chopped or not
you decide if you want it to remain in your rice [or just the flavor from the 1/2 onion that imparts into the rice]
I chop fine and leave it in

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  1. This comes from my childhood in the '60's when ethnic food was very new to the MidWest, it remains my favorite. If you want it spicier, you can add Tabasco or hot sauce to the mixture to taste.

    Spanish Rice
    1 large yellow onion, diced
    1 large green pepper, diced
    1 16 oz can diced tomatoes, with juice
    1 tsp sugar
    2 tsp lemon juice
    1 cup ketchup
    s&p to taste
    1 cup long grain rice
    2 T canola oil

    Brown onions 5 min in large skillet, add diced green peppers, brown another 5 min. Add rice, stir well, brown 2-3 min. Add tomatoes & juice, 1 cup ketchup and additional 1 cup water. Ad sugar, stir well. Cover and simmer 15-20 min till rice is cooked, stirring several times.

    I

    5 Replies
    1. re: Diane in Bexley

      now see Diane, Spanish or Mexican rice is really quite hard to get just right, sort of like a perfect mac and cheese. Thank for sharing, I'm a little spicey myself, but hubby is a little less than me, so I'll adjust, thanks for posting, I'll give 'er a try.... :)

      1. re: iL Divo

        I worked out making "yellow rice" with brown rice in the rice cooker. It comes out absolutely perfect every time. Serves 6 generously:

        Olive oil
        1 cup (8 ounces) tomato sauce
        1 can (14.5 ounce) gandules including liquid
        1/4 cup recaito
        15 green olives with pimento, sliced
        1 1/2 teaspoons salt
        1 teaspoon Spanish seasoning
        2 cups (16 ounces) brown rice
        Water to fill rice cooker up to the 1.0 liter mark

        Rub rice cooker pan with olive oil. Coat bottom of pan with a thin layer of oil. Add all ingredients except rice and water. Cover rice cooker, set “cook”, bring to boiling, and boil for 5 minutes. Meanwhile, rinse and drain rice. Add rice to cooker. Add water up to the 1.0 liter mark. Stir. Set to “cook”. After a while cooker will automatically switch to “warm”. Turn rice top-to-bottom in large sections using a wide serving spoon. Set to “cook” again. When cooker automatically switches to “warm” check rice for tenderness. If tough, add a little water and continue cooking until tender.

        Hope you like it!

        1. re: Mrs Shoutfire

          Mrs SF. The only suggestion is for you to come live with us please :)
          recaito and gandules (?)
          if I can get to Puerto Rico I can go to Publix otherwise for those ingredients Edmonton Canada has a supermarket in their "Worlds largest Mall" that is only Asian and huge. I have frequently walked through that produce section wondering what all those odd veggie types were. Second thought, just move in. Your recipes sounds delicious.

        2. re: iL Divo

          I found the easiest way to make Spanish/Mexican rice so it came out right spicey-wise was to pick a salsa everyone likes and use that to replace part of the liquid and all the veggies in the dish. Works every time.

          1. re: escondido123

            more detailed please, like measurements, thank you

      2. I'm a riceaholic, my latest addiction: http://www.food.com/recipe/zarelas-fa...
        I use basmati rice and do not bake, just serve as soon as the sour cream & cheese are added.

        1 Reply
        1. re: BeefeaterRocks

          I would imagine anything Mr. Sanchez makes would be divine. But I'll pass on the corn part looks wonderful without

        2. This only works if you love cilantro...Robert Lauriston's Cilantro Rice:

          http://chowhound.chow.com/topics/3287...

          IL Divo: How was the Ethiopian stew? Tried Ethiopian for first time visiting my son in San Fran in June...LOVED it!!! Restaurant made their own berbere paste and server was so impressed when my son requested it along with our meal. Can you post recipe, please? Thanks!

          8 Replies
          1. re: Val

            this cilantro rice was the 1st thing that came to mind, so addictive, I love it! Been making it ever since it was 1st posted!
            I also enjoy this wild rice salad http://www.foodnetwork.com/recipes/pa...

            1. re: pamd

              Val or pamd: OK, I just made the cilantro rice & got a pretty heavy hit of raw onion. I did it in the blender (which didn't chop it very finely), and wonder if I should have used something else - does your cilantro mixture end up as a puree or as a dice?

              1. re: THewat

                @THewat, definitely a puree....hmmm, what kind of onion did you use? I always use just plain old yellow and then, of course, the recipe also calls for green scallions. I suppose you could cut back the amount of onion next time. Sometimes if there isn't enough liquid, I'll add some more lime juice, that might help you also so that it's more liquidy. Hopefully pamd will also chime in.

                1. re: Val

                  Thanks Val - that's what I figured. I opted for the blender because the post specifies "blender" and because I was too lazy to pull out the Cuisinart, which I think would have done a better job. I'm sure a puree would have dulled the raw onion experience - I also used plain old yellow, but when I'm eating it in a dice, as I was, I would have preferred a sweet. (Feeling a little foolish for adding to the rice to spite my instinct to puree further. Oh well.)

            2. re: Val

              Val
              I posted recipe and did critique on the recipe.
              It's posted on the Berbere thread.

              1. re: Val

                so today we are out of a couple of things, coffee cream for the hubster is one of them.
                so while I'm getting the cream, see where I'm going with this? cilantro, here I come.
                just read the recipe and it will be so special.
                thanks for posting.
                for dinner I'm doing beef milanese sort of the Gaucho Grill version, so the rice will be real nice with it. thanks for posting.

                1. re: iL Divo

                  Dinner is ready and I've tasted the rice. It's good,
                  I'm not sure how my husband will receive it. But will soon find out.
                  Along with it for another side, I made a pea puree. I do know how he'll like that. Having never made it before although I have done other veg purees, I like the way it turned out, Very good and tasty.

              2. Epicurious actually has a pretty cool "favorite rice recipes" section:
                http://www.epicurious.com/articlesgui...

                one of my favorite savory preparations is ridiculously simple and delicious - cook brown rice in mushroom broth and toss with Japanese furikake seasoning, sliced scallions, and a dash each of tamari sauce and toasted sesame oil. if you like heat, you can also add a squirt of sriracha or a pinch of shichimi togarashi.

                and i somehow forgot to try this dish that fellow CHer Spot posted about last year:
                http://chowhound.chow.com/topics/6353...

                *note to self, once this darned heat wave breaks, get on it!

                or for a sweet & healthy treat, Figgy Rice Pudding:
                http://chowhound.chow.com/topics/4946...

                1 Reply
                1. re: goodhealthgourmet

                  The brown rice with mushroom broth, etc., sounds devine! I forgot how much I like all of those ingredients. Will be making this often in the Fall for sure. With a poached egg perhaps, or roasted vegetables. Thanks!

                2. This is one I make frequently to go with various Indian meals.

                  Fragrant Rice

                  1 1/2 TBS BUTTER
                  PINCH CUMIN SEEDS
                  1/4 TSP GREEN CARDAMOM SEEDS
                  2 BAY LEAVES
                  3 - 4 CLOVES
                  1/8 TSP TURMERIC
                  1/2 TSP SALT
                  1/2 KNORR’S CHICKEN BOUILLON CUBE

                  1 CUP BASMATI RICE
                  2 CUPS WATER - LESS 2 TBS

                  MELT BUTTER
                  SAUTE SPICES FOR A COUPLE OF MINUTES

                  ADD WATER AND BRING TO A BOIL - ADD RICE AND RETURN TO A BOIL

                  COVER AND REDUCE HEAT TO LOW
                  COOK FOR 20 MINUTES

                  ALLOW TO SIT COVERED FOR 20 MINUTES