What's the best rice recipe?

Mexican Rice





1 pkg. Regular Flavor Pork Sausage (we use soysage and you cant tell the difference!!!!


1/2 cup chopped onion


1 cup uncooked long grain rice


1 pkg. (10 oz.) frozen whole kernel corn, thawed


1/2 teaspoon ground cumin


1/2 teaspoon chili powder


1 can diced tomatoes


1-1/2 cups water or chicken stock (we use veggie stock)


1 can (15 oz.) cooked black beans, drained and rinsed


4 thinly sliced green onions (optional)


sour cream or shredded Cheddar cheese (optional)





In a 3 or 4-quart saucepan, cook sausage and onion over medium-high heat, stirring frequently until meat is thoroughly cooked. Add rice, corn, cumin, chili powder, tomatoes, water or stock and salt; stir once to mix. Bring to a boil, cover, reduce heat to low and simmer 25 minutes without stirring. Gently stir in black beans; add green onions if desired. Garnish with any or all optional ingredients.





I like to eat mine rolled up in a tortilla with sour cream and cheddar cheese! Mmm!What's the best rice recipe?
Chicken Briyani..What's the best rice recipe?
Cooking rice by the absorption method is simple and reliable


I grew up in a household that only boiled rice and only basmati at that. We'd tip some rice into a large pot of boiling water, adjust the heat to keep the rice just dancing to the surface, and check it now and again by taking a bite. When the rice was resilient without a trace of central hardness, the water got poured off and saved for soup. To make the rice dry and fluffy, we'd tip it back into its pan, cover it, and cook it further over very low heat.


I now prefer the absorption method. In this more streamlined process, the rice is cooked in a measured amount of water so that by the time the rice is cooked, all the water has been absorbed. As the water level drops, trapped steam finishes the cooking.





For every cup of rice, use 1-1/2 to 2 cups of water (less if the rice is washed first). You'll need to experiment a little to find the amount you like best, but in general, use the larger amount for long-grain rice, the lesser for medium and short. Keep in mind that more water gives you softer, stickier rice--great for stir-fries. Less water will keep the grains more separate and result in firmer rice, a good style for rice salads.





Use a sturdy pot with a tight-fitting lid


You want a pot with a heavy base for the most even cooking, and one that's big enough to provide plenty of room above the rice for steam. A tight lid keeps the steam in. If your lid fits loosely, put a clean kitchen cloth between the lid and the pot. (Be sure to fold it over onto the pot so it doesn't burn.) The cloth also absorbs the water that would normally condense on the inside of the lid and fall back down into the rice, so this is also a good trick to get drier, fluffier rice.











Rinse, strain, boil, and then simmer.











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A bit of butter or olive oil will also help keep the grains from sticking together, while a little salt adds flavor.


Once all the ingredients are combined, cover the rice and let it simmer. On an electric stove, use two burners: bring the rice to a boil on a hot burner and then immediately slide it to a burner set on low to continue cooking at a slow simmer.





After about 12 minutes, the liquid should be absorbed, and the rice still al dente. If you served the rice now, you'd find the top layer drier and fluffier than the bottom, which can be very moist and fragile. Here's where you need patience. Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes and for as long as 30. This results in a uniform texture, with the bottom layers as fluffy as the top. That a pot of rice actually improves with a rest also gives you more flexibility for cooking the rest of the meal.











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Fixing not-so-perfect rice


If you follow these guidelines, perfectly cooked rice is attainable. But it's an imperfect world, and the telephone has a way of ringing at inopportune moments. So here are ways to fix rice that has turned out less than perfectly:





Problem: The rice is still very chewy or hard in the middle after the allotted time.





Solution: Add just enough water to create a little steam, 1/4 cup or less. Put the lid on and cook the rice on very low heat for another 5 minutes.





Problem: The rice is cooked but too wet.





Solution: Uncover the pot and cook over low heat to evaporate the water. Or gently turn the rice out onto a baking sheet and dry it in a low oven.





Problem: The grains are split and the rice is mushy.





Solution: Use the rice for rice pudding and start over if you have the time.





Problem:The bottom layer of rice has burned.





Solution: Run cold water over the outside of the pot's bottom to keep the burnt flavor from permeating the rest of the rice (don't add water to the rice itself).Tip out as much rice as you can salvage.


You can avoid such problems by breaking the cardinal rule of rice cooking (';never lift the lid';) and actually looking to see how it's doing. I for one have done so and lived to tell the tale. A quick peek will tell you if most of the water has been absorbed and that it's time to let the rice sit off the heat. The point is to keep the lid off for just a flash.
homemade fried rice
Minute Rice it';s foolproof.
Rice mish Mash(or any fancy name you want to give to it0





Rice, left over meat dish, left over veggies.











Fry onions golden brown, and add to rice along with a few dry fruits and boiled potatoes lightly sauteed in oil.Add the leftovers and let the rice cook with all these ingredients.





Voila, leftovers eaten up. New dish cooked. time taken a few minutes.
I part boil/steam some brown rice and eat it with plain mince/spag bol instad o pasta,chilli. Also I chop up a smoked sausage and mix it through with some sweetcorn.
www.mrfood.com
Old-Fashioned Rice PuddingINGREDIENTS:


2 eggs, beaten


4 cups milk


1/2 cup white sugar


1/2 cup uncooked white rice


1 tablespoon butter


1 teaspoon vanilla extract


1/2 cup raisins (optional)


1/8 teaspoon ground nutmeg





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DIRECTIONS:


Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.


Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.


Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Asparagus Cashew Rice Pilaf





';This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian entree.';


Original recipe yield: 8 servings.


Prep Time:25 MinutesCook Time:25 MinutesReady In:50 MinutesServings:8 (change)








INGREDIENTS:


1/4 cup butter


2 ounces uncooked spaghetti, broken


1/4 cup minced onion


1/2 teaspoon minced garlic


1 1/4 cups uncooked jasmine rice


2 1/4 cups vegetable broth


salt and pepper to taste


1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces


1/2 cup cashew halves








DIRECTIONS:


Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.


Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.


Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.


Mix asparagus and cashew halves into the rice mixture, and serve warm.
Plov.





PLOV


(Uzbek-style Rice Pilaf)








Plov is what we call pilaf, a dish associated with the Middle East, put popular in Russia and former Soviet Central Asia as well. For interesting variations, substitute yellow squash or pumpkin for the carrots.





My search for plov in St. Petersburg led me to lots of awful caf茅s and lots of awful plov, but I had a decent one at the Baghdad Caf茅 near the U.S. Consulate.





Gumbo Pages correspondent Louis Nemtsov writes: ';It looks to me that this is the Russian version of Plov. The two main ingredients that differentiate the Russian vs. Uzbek plov is cumin and onions.





';Uzbeks use pound per pound onions to lamb (2 lbs. lamb and 2 lbs. onions). Cumin adds that special taste to lamb and therefore plov. Try it, I'm sure you'll agree.





';I, personally, have never seen adzhika added to plov, instead it is customary to eat a salad made from very thinly sliced onions and tomatoes with lots of black pepper and vinegar on the side. Hope this adds a new twist.';





* 2 pounds boneless shoulder or leg of lamb, with some fat (the fat lends a wonderful flavor to the dish)


* 2 tablespoons olive oil


* 2 large onions, julienned


* 3 large carrots, julienned


* 2-1/2 cups raw rice


* 4-1/2 cups boiling water


* 1 teaspoon adzhika (see below), or crushed red pepper


* 3 teaspoons salt


* 1/8 teaspoon saffron, stepped in 2 tablespoons boiling water for 10 minutes


* Freshly ground black pepper, to taste


* Raw onion, sliced paper-thin





Cut the lamb into chunks. Heat the oil over high heat in a large Dutch oven, then stir in the lamb and brown on all sides. Remove to a plate and keep warm in a 200 degree oven.





Stir onions and carrots into the fat remaining in the pan, adding a little more olive oil if necessary. Cook over medium heat for 10-15 minutes until tender but not browned. Return the lamb to the pot and add the raw rice. Cook, stirring, for 5 minutes or until the rice begins to turn golden brown. Then pour in the boiling water, stirring to mix well.





Add the adzhika (or red pepper), salt, saffron tea and black pepper. Cover and cook over low heat for 20 minutes, or until rice is done. Serve libarlly garnished with paper-thin slices of raw onion. Serves 6-8.





Adzhika


Adzhika is a fiery Georgian condiment, which has become popular throughout Russia and many of the former Soviet countries. You can purchase it in Russian or European markets, or make it yourself.





Gumbo Pages correspondent Saul Kondrotas didn't care for the first adzhika recipe I had had on this page, and declared it to be inauthentic. He reports:





';To make Adzhika you need not just pepper (both sweet and hot) and garlic but also coriander seeds, a mixture of dried herbs that is called ';khmeli-suneli'; (I don't know the ingredients of that) and walnuts.';





* 1 cup red bell pepper, not roasted and not peeled


* 1 cup hot red pepper, not roasted and not peeled


* 1/2 cup of peeled garlic


* 1/4 cup of coriander seeds


* 2 teaspoons of khmeli-suneli (though you can skip that if you have no contact in Georgia)


* 1 cup of walnut pieces





Grind ingredients together in mortar or food processor. Since it's the walnuts who gives the adzhika its thickness, keep adding walnuts till the final product becomes like butter. Store covered in the refrigerator.





Thanks to Saul for that recipe. Here's the one he didn't like:





* 1/4 cup red bell pepper, roasted and peeled


* 1/4 cup hot red pepper, roasted and peeled


* 2 cloves garlic





Grind ingredients together in mortar or food processor. Store covered in the refrigerator.
coconut jasmine rice with Mandarin oranges!
Not sure what this is called, but it is delicous. First, cut up 2 small onions, and sautee them with about 1/2 cup of olive oil until tranparent. Then add 2 cups white or brown rice and stir until the rice is coated with oil. Add about 1-2 cups of water (should just cover the rice) and bake at 375 until done, about 20-30 minutes. Sprinkle with salt and pepper, and you're done! Ym!
arroz caldo
mutton biryani 陆 kgs Rice (basmati)


1陆 kgs Meat(goat)


200 gms. Ginger(paste)


150 gms. Garlic(paste)


3 tsps. All spice powder


1 cup Vegetable Oil


陆 kg Onion(chopped)


录 kg Yoghurt


2 nos. Lemon


10 leaves Coriander leaves


1陆 tsps. Turmeric Powder


Salt to taste

















Cook mutton with salt, turmeric and ginger-garlic paste for 15-20 minutes in a cooker or a thick bottomed vessel.


Heat oil in a wok and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes.


Add the beaten yoghurt, chopped coriander and juice of two lemons.


Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done.


Add the mutton pieces and let it simmer for 10 minutes.


Serve hot with raita (yoghurt chutney).
a cup of rice


3/4 cup chicken stock


2 tbsp. butter


1/4 cup raisins


melt butter and mix with remaining ingredients. pour in a rectangular baking dish. bake for an hour at 370 deg.
The best recipe is the easiest and the most well liked in your family, clan, or tribe. It is all a matter of taste.
plain steam rice
seafood paella





with manila clams, chicken, chorizo bilbao, chicken, crabs and flavored with saffron. Mmmm mmm good!!
i'd say it would be rice cake , called ';puto'; in the philippines its a native delicacy
rice puddin.yummyy
This is a recipe my grandmother always made. Even those of us who didn't like rice would eat it. She calls it ';Sweet Rice.';





She never measured just did this by taste.





Cook ever how much plain white rice you want. When it is done add a little bit of butter, then some sugar and some flavoring such as vanilla. Stir it up good and taste. Add more of any of the three ingredients until it just ';tastes right.';





I myself hate rice, but will eat this kind any day of the week.
Chinese fried rice, mutton biryani, lemon rice, vegetable biryani or u can try vegetable pulao add some soyabean(nutrella) in this its very tasty i m sure you will love it . it is tasty as well as nutritious or u can visit the site


www.santabanta.com
for white rice i say follow the regular recipe on the bag but instead of just water substitute with chicken or beef broth
A wonderful recipe (if I do say so myself). Good luck!





1.5 cups rice (I use BASMATI or JASMINE rice, but you can use anything but Minute Rice)


2 cups H2O (that's water to you and me)


4 eggs (2 eggs only whites, 2 eggs with the yolks - chicken eggs, please)


meat (optional - pork, chicken, or roadkill is fine - I prefer chicken, but raccoon is good too)


green onion / white onion / celery / bell pepper / broccoli / frozen peas / any crisp vegetable, diced to the size of....well, dice


1 ounce dark sesame oil (Trader Joe's has this $1.99 a bottle - pick up some $2 Chuck while you're there)


2 ounces canola oil (any kind except Pennzoil works fine - I just like Canola oil for its heart-healthy tendencies)


salt (Seasoned Salt is fine)





Early in the day (or the day before): Cook rice. I use 1.5 cups of rice to 2 cups water in a rice cooker. LET THE RICE COOL to room temperature, or put it in the refrigerator if you cook the rice the day before. I think this step is important because it allows me to relax and watch the Simpsons on TV before I resume cooking. If asked ';why aren't you cooking dinner';, you can always answer ';I'm doing what the recipe says to do!';.





When the rice is cool, here's what you do:





Mix the eggs (2 full eggs, 2 egg whites) and an ounce of the canola oil and the ounce of dark sesame oil, scramble them up like a crazy person. The key ingredient in this whole thing is the dark sesame oil, so don't forget that.





Pour the other ounce of canola oil in the bottom of a wok. Get that sucker hot! I suggest cooking this while you have clothes on. If you cook this naked, you run the risk of serious injury as the hot oil in the wok will spit at you when you do the next step.





Is the oil hot? Add the egg mixture to the wok. Now do you see why you should wear clothes while cooking this? Scramble this up, don't let it form a big flapjack in the pan. Get this looking like oily scrambled eggs. Because, amazingly enough, that's what it is, so far.





Add the meat (make sure it's already cooked - that's why I suggest leftovers - or if not, cook it in the wok before you add the eggs). The meat should be diced as well, about the size of the hole in a CD. You don't have to make it spherical or cylindrical, that was just an example. Making dodecahedrons is OK too.





Scramble the meat, eggs and oil up good! When the eggs get burned beyond recognition, throw the whole thing away and start again.





This time, before the eggs get burned (but after they're starting to brown), add the rice a little at a time, making sure to break up the clumps as you go. When you've added all the rice, add the vegetables - you add them last so they will remain crisp. You want crisp, no? Frozen peas are wonderful in this stuff. Even if you don't like peas, you owe it to yourself to try it. If you try the frozen peas and don't like them in the fried rice, don't whine at me, though. I like 'em, and I'm the one with this recipe on-line, not you.





Mix and evenly heat all that stuff in the wok. Keep the heat on medium, and constantly stir. If you don't, you'll form a thermal rice barrier on the bottom of the wok which will prevent their little rice buddies up top from cooking. Add some salt, add some more salt (I like Lawry's Seasoned Salt) and taste it as you go. Add some more salt. Taste it again. Repeat. Add pepper if you wish, but I find the dark sesame oil gets it spicy enough.





Spoon out into a bowl (eat right out of the wok if you're born in the South), otherwise, spoon onto a nice Wedgwood dinner plate, pour yourself some $2 Chuck wine (Chardonnay goes best with this) and enjoy in front of the television 'cause the 7 pm Simpsons has just started.
this is the all time best!!!!!





Subject: Mango's and Sticky Rice





1 1/2 cup sweet rice


1 cup coconut milk


1/2 cup sugar


1/2 tsp salt


5 ripe mangoes





Cook the 1 1/2 cup sticky rice (sweet) as usual, referring to package


if


needed.


Boil 1 cup ';thick'; coconut milk, boiled until reduced by 1/3


Mix in 1/2 cup sugar and 1/2 t salt. Stir together until dissolved.


Add this mixture to the cooked rice and let mixture stand for 30


minutes.


Spoon 4 T of coconut ';cream'; over rice.


Peel, pit, and slice 5 ripe mangoes, and arrange on top of rice.
Fresh Mushroom Rissoto





Even if you hate mushrooms, I gurantee you will LOVE this rice.





I've made it for many of my friends when the've come over, and most of them disliked mushrooms.... After they tried it, they found mushrooms to be their favorite veggies!