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 Posted: Wed Aug 02, 2006 10:58 am
This a a place for everyone to post and comment on all recpies involving rice. Together we can build a huge and amazing cookbook all of our own.
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Posted: Thu Aug 03, 2006 4:53 am
Jamaican Rice and Peas
1 1/2 cups dried red kidney beans, soaked overnight and drained
2 cloves garlic, smashed
1/2 cup unsweetened coconut milk
3 green onions, thinly sliced, plus more for garnish
1 Scotch bonnet pepper, chopped
3 sprigs fresh thyme
1 1/2 cups long grain rice
Salt and freshly ground pepper
Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl and garnish with sliced green onions.
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Posted: Thu Aug 03, 2006 4:58 am
Paella
1/2 pound chicken tenders, cut into quarters
1/2 pound jumbo shrimp, peeled and deveined
1/2 pound jumbo sea scallops, fresh
1/2 pound fresh fish, cut into 1-inch chunks
4 teaspoons Creole seasoning
2 tablespoons extra-virgin olive oil
1 cup chicken stock
2 ounces chorizo, diced
6 fresh mussels
4 tablespoons green peas
4 cups yellow rice, cooked
Fresh cilantro sprigs, for garnish
Season the chicken and seafood with Creole seasoning in separate small bowls and toss to evenly coat. Place the olive oil in a saute pan and heat the oil until hot. Add the chicken and cook it for 30 seconds. Add the fish, scallops, and shrimp and saute the seafood and chicken until partially cooked. Add the chicken stock, chorizo, and the mussels and cook them until the chicken is cooked through, approximately 2 to 3 minutes. Add the green peas and cooked hot yellow rice and stir the ingredients to evenly mix. Continue to cook and stir the paella until all the chicken stock is absorbed into the rice. Place it on a serving platter and garnish paella with fresh cilantro sprigs.
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Posted: Sun Sep 10, 2006 11:10 pm
Armenian/Mid Eastern Rice Pilaf
A simple, plain dish to accompany spicy foods.
In a heavy pot, saute some broken pieces of pasta in olive oil. I would say cover the bottom of the pot. Be careful not to burn the pasta... stir frequently.
When the pasta is a golden brown, add two cups of water and stir. Then add one cup of rice (long grain) and stir once. Do not stir a rice dish any more, as it releases the starches. As a matter of fact, you may rinse the rice once before adding to the dish.
Cover the dish and cook over low heat. After about 15 or 20 minutes, lift the lid and gently stir once and taste the rice. If it is done, wa laa. If not, put the lid back on and continue to cook for another 5 minutes or so. This dish is almost al dente, not a soft mushy rice dish. If the dish is a bit watery, simply remove the lid and let it evaporate for a short time.
Some peolpe use chicken broth for the liquid, or replace one cup of water with chicken broth. This is fine, gives more flavor, but I prefer no more than one cup of chicken broth. It is a mild dish, with the browned pasta pieces giving it the flavor.
Allow each person to use salt and pepper if desired.
Serve along side the main dish and any side dishes. It's especially good as a pallate cleaner between bites of spicy foods.
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Posted: Tue Nov 07, 2006 2:24 pm
White Rice with Milk and Sugar
1 Box white Minute Rice
1/2-1 C. Milk
Sugar
Start with White Minute Rice and cook it according to what the box says.
After it is cooked, add half a cup to a whole cup of milk. Then add teaspoons of sugar to taste.
You can eat it hot or set it in the fridge and let it cool.
Either way, it's really good.
You could also add a few drops of vanilla extract for extra flavor^_^
For kids, add those colored sugar sprinkles!
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Posted: Thu Nov 23, 2006 1:19 pm
This probably should go in a quick and easy thread. ?
Try this one... nice and easy one-pot meal
One box of Zatarain's dry chicken Creole mix
Add pieces of chicken and/or shrimp and/or turkey sausage
Follow directions, adding a can of plain stewed tomatoes.
Yummy... takes all of 30 minutes and serves two.
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Posted: Tue Jan 23, 2007 4:39 pm
White Rice with Milk and Sugar
1 Box white Minute Rice
1/2-1 C. Milk
Sugar
Start with White Minute Rice and cook it according to what the box says.
After it is cooked, add half a cup to a whole cup of milk. Then add teaspoons of sugar to taste.
You can eat it hot or set it in the fridge and let it cool.
Either way, it's really good.
You could also add a few drops of vanilla extract for extra flavor^_^
For kids, add those colored sugar sprinkles!
I WAS RAISED ON THIS BUT WE ADDED CINNAMON! 0O0OH SOO GOOD domokun
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Posted: Tue Jan 23, 2007 4:48 pm
~MUSHROOM-RICE BAKE 2c. water, 1c. long grain rice, 2 c. fresh chopped mushrooms, 1/4c. chopped onion, 2 T. butter, 2 eggs, 2-3oz pkgs. cream cheese-softened, 1 - 13 oz of evaporated milk, 1/4c. parsely, 1t. each salt and pepper. In lg sauce pan add water and rice and cook till tender. (can use instant rice) Cook mushrooms and onions in butter till done-not browned. Beat eggs and cream cheese together till smooth. Blen in milk. Stir in parsley salt and pepper, rice and vegetables. mix well and pour into a greased 9x13 " pan. bake 350-35 minutes.
domokun
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Posted: Tue Jan 23, 2007 4:59 pm
~BROWN RICE PILAF~ 6 slices of bacon, 1/2c. chopped onion, 1/2c. chopped celery, 3c. boiling water, 1T. instant beef bouillon granules, 1c. brown rice, 1/2c. dry white wine, 1/4c. slivered almonds. Cook bacon till crisp. Reserve drippings and crumble bacon into pieces. Cook onions and celery in drippings till tender. add bouillon into boiling water. Add to onions n celery in pan along with uncooked rice, wine, almonds, crumbled bacon. Heat to boiling. Then turn in to a casserole dish and bake uncovered 325 for 1 hour. domokun
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Posted: Tue Feb 20, 2007 7:31 am
lildinks White Rice with Milk and Sugar 1 Box white Minute Rice 1/2-1 C. Milk Sugar Start with White Minute Rice and cook it according to what the box says. After it is cooked, add half a cup to a whole cup of milk. Then add teaspoons of sugar to taste. You can eat it hot or set it in the fridge and let it cool. Either way, it's really good. You could also add a few drops of vanilla extract for extra flavor^_^ For kids, add those colored sugar sprinkles! I WAS RAISED ON THIS BUT WE ADDED CINNAMON! 0O0OH SOO GOOD domokun I did it with brown sugar once, it was yummy =D
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