rice recipes

I love rice too! One really good recipe that is traditional at my house for Christmas is called "Arroz con Dulce" or canndied rice. It's coconut milk (but fresh from the coconut), sugar, raisins, rice and cinnamon. You can add some fresh coconut shavings if you'd like too. You boil it all together and cook it like regular rice. Put it in the fridge to cool and serve cold. You generally add as much of you want of each to tase but here's a recipe online: http://www.elboricua.com/arroz_con_dulce.html

Here is something quick and easy (I am the mother of 5, so sometimes it has to be quick, easy and inexpensive!) 1 lb of ground beef 1 pkg. Rice-a-Roni Beef rice 1 small onion chopped In one pan fry up the ground beef with the onions. In another pan, prepare the beef rice according do directions on box. Pour the beef mixture into the rice; stir and serve with vegi's of your choice.

I have a few here and hope you will like any of them... Mutton Biryani -2 cups basmati rice -1/2 teaspoon saffron threads -2 tablespoons boiling water, for saffron -1/4 cup butter -2 onions, chopped -1 inch piece ginger, peeled and chopped -1 teaspoon cumin, ground -1 tablespoon coriander seed, ground -1 teaspoon cardamom seed, crushed -1 teaspoon peppercorns, coarsely ground -1 stick cinnamon -1 pound lamb, cut in 1" cubes -4 ounces dried apricot halves, cut crosswise -4 ounces raisins -2 ounces cashews, slit in half -2 ounces slivered almonds -2 bay leaves -3 teaspoons salt -2 cups chicken stock -3 tablespoons butter, melted -2 ounces pistachio nuts Rinse rice well, soak it in cold water for 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and allow to soak for 10 minutes. Melt butter in a large, heavy skillet. Add onions, ginger and garlic. Sauté, stirring constantly for 5 minutes, or until onions are soft and translucent but not brown. Add cumin, coriander, cardamom, peppercorns, and cinnamon stick. Sauté, stirring constantly for about 2 minutes. Dry lamb cubes with paper towels and add to the spice mixture, taking care not to splatter. Sauté for about 10 minutes, or until they are seared and brown. Add apricots, raisins, cashews, half the almonds, bay leaves, and 1 tsp. salt. Pour into chicken stock, cover pan, and simmer until lamb is tender, about 35 to 40 minutes. Taste the mixture and add more salt if necessary. Remove pan from heat. Remove and discard cinnamon stick and bay leaves. Set aside and keep warm. Preheat oven to 350 degrees F. In a large saucepan, bring 3 pints of water to boil over high heat. Add remaining salt and rice, and boil for 1 to 2 minutes. Remove pan from heat and drain rice in a colander. Pour 1 tablespoon of melted butter into a large, ovenproof casserole dish. Put one-third of the rice in the bottom. Sprinkle with one-third of the saffron water. With a slotted spoon, transfer half of the meat and fruit mixture to the casserole dish. Add another third of the rice and saffron water. Add the remaining meat and fruit mixture, reserving the pan juices. Finish with a last layer of the rice sprinkled with the remaining saffron water. Pour the reserved pan juices over all. Sprinkle with pistachios, remaining almonds, and remaining melted butter. Cover casserole dish and bake until the rice has absorbed all the liquid--approximately one half hour. Remove from oven and serve immediately. Nasi Lemak Recipe (Fragrant Coconut Milk Rice) Rice 600 g Rice 450 g Grated coconut, extract 5 cups of milk by adding equal amount of water 4 pcs Fragrant screwpine (pandan) leaves, tie into knot 2 cm Ginger, slice finely 6 pcs Shallots, slice finely 3 cloves Garlic, slice finely 1 teaspoon Salt 1 piece Cinnamon 3 Cloves Method : • Wash the rice and drain well. • Put rice, coconut milk and other ingredients into a pot or electric rice cooker and cook until all liquid is absorbed. • Loosen rice grain and test for doneness. • Add a little water if the rice is not well-cooked. • Cover the pot tightly until rice is fluffy. Sambal Ikan Bilis (Dried anchovies sambal) 1/2 red onion 1 cup ikan bilis (dried anchovies) 1 clove garlic 4 shallots 10 dried chillies 1 teaspoon of belacan (prawn paste) 1/4 teaspoon of salt 1 tablespoon of sugar • Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside. • Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor. • Slice the red onion into rings. • Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice. • Heat some oil in a pan and fry the spice paste until fragrant. • Add in the onion rings. • Add in the ikan bilis and stir well. • Add tamarind juice, salt, and sugar. • Simmer on low heat until the gravy thickens. Set aside. Other ingredients 2 hard boiled eggs (cut into half) 3 small fish (salted fish) 1 small cucumber (cut into slices and then quartered) Serve the nasi lemak with fried fish, cucumber slices, and hard-boiled eggs

I cup brown rice 1 cup red cargo rice -cook rice separate satay: half onion whole red bell pepper sliced carrot celery or green bell pepper -satay for about 7 mins then add one whole bunch of Bok-Choy, all chopped up!! -cook 3 minutes more, it will shrink. pour a few teaspoons: soysauce sweet sauce like terriyaki maybe add half cup broth too just to moisten put that over rice! you add meat like chopped beef or chicken if you cook seperate. good luck!...cliffcliff

This recipe is cheap, easy & healthy: BEAN AND RICE SOUP 3/4 - 1 lb cannellini, baby lima, or navy beans 1 lb rice 1/2 cup oil 1 15 oz can chopped tomatoes 1/4 lb grated Parmesan cheese 3 cloves garlic, minced 1/4 teaspoon each basil and oregano flakes 1 teaspoon low sodium chicken base (or bouillon) 1 onion, chopped 1 stalk celery, chopped 1/2 hot red pepper 1/2 teaspoon paprika salt and pepper, to taste Soak beans overnight. Wash, drain, and pick over beans, removing any imperfect ones. Cover beans in a good quantity of lightly salted water and bring to a boil. Simmer, uncovered, over very low heat until beans are tender. In a large saucepan, heat olive oil and saute the chopped onion, celery, and hot pepper until the onions begin to brown (about 10 minutes). Add garlic. (Tip: chopped vegetables briefly in a food processor). Stir in tomatoes (4 chopped ripe, fresh tomatoes may be substituted when in season). Add the beans, basil and oregano (again, fresh herbs may be substituted, when available) chicken base (or bouillon) and the water in which they were cooked. Remove from heat and set aside or refrigerate until 20 minutes before ready to serve. Serving Time: Bring soup to a boil. Add rice and cook over high heat, stirring frequently. Add hot water (or broth if you have some) as needed to keep the soup at the desired consistency. The rice will be cooked after 20 minutes or so. Taste and add salt and pepper, to taste, and adjust other seasonings, if desired. Serve soup sprinkled with freshly grated Parmesan cheese. Optional: Serve with crusty portions of Italian bread sprinkled with Parmesan cheese, then toasted or grilled. Drizzle lightly with olive oil dressing infused with a pinch of minced garlic, oregano, basil, red pepper flakes and chopped oil cured black olives. Slices of sweet vinegar peppers and grilled pork chops are a traditional accompaniment. Note: Chicken base is a product which has the consistency of a paste and is made commercially by boiling down chicken soup for long periods of time until the water is removed. It keeps well under refrigeration. It is used as a replacement for chicken bouillon (which may be substituted when chicken base is not available) or better yet, use chicken stock if you have it.

I love rice too. I have this delicacy in my locale that is called BIKO. I'll try to dig up my notes on it. So that I can share it to you.

I like rice in a lot of ways, but probably the best is to cook it, then add mixed vegetables and a bouillon cube (or two, if needed). Some finely diced meat like chicken or ham makes it a complete dish, but if you have meat as a side dish, it's good without it.

For most of my life I never had rice as a vegetable with meat etc. My mother always made rice milk pudding. Rice Milk Pudding 1 cup rice 1 pint milk 1/2 cup sugar more of less for personal taste In a baking dish pour in the rice and 1/2 pint milk. Bake in oven at 35O 0 for approx 45 minutes. Remove from the oven and pull off the skin. Mix 1/2 pint milk and add sugar and return to the oven for further 30 - 45 minutes.

This recipe is quite simple and the ingredients are quite easy to grab off your supermarket rack. Just get any regular can of cream of mushroom soup, and use the soup as the water in cooking your rice. It is very flavorful and the best of all, it's a one pot dish and is not complicated!

WILD RICE AND MANGO SUMMER SALAD This refreshing Thai inspired salad is simple to prepare and pairs well with grilled chicken or pork. If mangoes are unavailable, segmented oranges can be sustituted to make a zesty citrus variation. Ingredients: 5 cups cooked wild rice, well drained and cooled 2 ripe mangoes, cubed ½ cup diced red pepper ½ cup finely diced red onion Dressing: 2 tbsp lemon juice 1 tbsp honey 4 tbsp light sesame oil (not toasted) 1 clove garlic, minced ½ tsp chili flakes 1 tsp salt ½ cup chopped peanuts, lightly toasted Method: Combine rice, mangoes, pepper and onion in serving bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and gently stir to combine well. Just before stirring fold in the toasted peanuts. Serves 6

Hi! Try this prawn pulav- Add Rice,water,Prawns after removing thier shell and deveining them,chopped carrots,green peas,beans,celery,garlic cloves,chopped green chillies and 1-2 Maggi chicken cubes into your presssure cooker and steam it till the whisle blows for 4-5 time-what tou will get is tasty Pulav which is very easy to make.

I'll have to dig out my recipe but I love wild rice with dried cranberries. Another dish popular here is rice, broccoli and italian dressing... mmmmmmm

I liked it... i think i will try... thank you!