Rice Recipes

Rice, throughout history, has been substantially acknowledged as a source of food and method of developing tradition and culture, as far back as 2500 B.C. Beginning in China and the contiguous areas, its cultivation extended throughout Sri Lanka and India. Later, it was passed onto Greece and areas of the Mediterranean. The use of rice rapidly spread through Southern Europe and to some areas of North Africa. From Europe, rice was transported to the New World.

Festive Flair Side Dishes

The easiest way to serve rice is to cook it, season it, and spoon it into a serving dish. Rice can be additionally served in ways that are more dramatic and aesthetically pleasing to you and your guest. A molded ring of rice can be dished up by itself or accompanied by a filling. Rice can be also be compressed into almost any imaginable shape, using a well-greased container to pop it onto your serving plate. Molded rice can always add a festive flair to any dinner. Rice can be a creative addition to any meal when molded into simple shapes. Choose metal or ceramic dishes. Generously grease the bottom and sides of the chosen mold or dish. Spoon in rice, pressing gently to eliminate air pockets. Let stand for two minutes. Invert carefully onto serving platter. Let stand briefly before removing from mold. Serve immediately.

The manner in which rice is prepared depends on both the type of rice and the particular recipe. Rice has an abundance of common uses, from breakfast cereals and sweet dishes to a formal alternative to potatoes.

The first mandate to practice, during the course of cooking rice, is to decipher the instructions on the packaging. Different varieties of rice require distinctive amounts of water and various cooking times.

How Much Rice to Cook: Estimate about half a cup cooked rice per serving. One cup uncooked white rice will make about three cups of cooked rice. One cup uncooked converted, parboiled, or brown rice will make about four cups of cooked rice. One cup instant precooked rice will make about two cups of cooked rice.

Short, Medium, and Long Rice

Rice is typically cultivated in three lengths: short, medium, and long. The distinction between white and brown is established by the manner in which it is milled, after it has been harvested.

Some archetypes sold in supermarkets include:

  1. Short-Grained Rice: Brown rice, enriched white rice, Italian rice, and precooked rice.
  2. Long-Grained Rice: Brown rice, enriched white rice, converted rice, precooked rice, and wild rice.

Although short- and long-grained white rice has conquered most American pantries, the world has a wide array of unusual rice varieties to offer. Doubtlessly beautiful, vibrantly colorful, and exotically flavorsome, these specialty rice varieties are the ushers of new, dazzling colors and assorted textures; they facilitate the enhancement of beloved dishes, and unlock the feasibility of executing imaginative, culinary experiments. There are many varieties of exotic rice, including Basmati, Kalijira, Para, Risotto, Louisiana, Red, Black, Carolina, Jasmine, Arboria, Della, Texamati, and Wehani rice.”

Lotus Foods Forbidden Black Rice 15.0 OZ(Pack of 2)

Cumin-Scented Forbidden Black Rice

Yields two servings.
Chinese black rice is sometimes referred to as “forbidden rice” or “emperor’s rice.” It certainly possesses a magnificent, distinctive flavor, unlike any other variety of rice. It has a highly aromatic, exotic flavor, and a delightfully chewy texture. Black rice is not milled; it leaves a dark husk in place, coloring the grains as they cook.

  • 1 cup BLACK RICE
  • 1-½ tablespoons EXTRA-VIRGIN OLIVE OIL
  • 1 small ONION, finely chopped
  • ½ tablespoon FRESH GARLIC, minced
  • 1 teaspoon CUMIN SEEDS
  • 1 tablespoons FRESH LEMON JUICE
  • 1 tablespoon FRESH CILANTRO, chopped
  • 1 teaspoon FRESH PARSLEY, chopped
  • 1 tablespoon 1″ PIECES CHIVES
  • SALT and WHITE PEPPER, to taste

Rinse rice in a sieve, under cold running water, until water runs clear.

Bring rice, stock, salt, and pepper to a boil in a small, heavy saucepan, uncovered, over medium-high heat. Cover and reduce heat to low, then cook until rice is tender, and most of water has been absorbed, about thirty-five minutes.

Remove from heat and let stand, covered, ten minutes. Fluff with a fork.

Heat 1 tablespoon of oil in a medium sauté pan over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add cooked black rice; mix well. Stir in remaining ½ tablespoon oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper.

Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores.

Food To Live ® Organic Red Quinoa (1 Pound)

Red Quinoa Gold Pilaf

Yields two servings.
Red quinoa (pronounced keen-wah) was long ago called “the gold of the Incas” for increasing the stamina of Incan warriors. Quinoa has a delicate, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to rice or couscous.

  • 1 cup RED QUINOA
  • 1 tablespoon CARROT, diced
  • 1 tablespoon GREEN ONION, diced
  • 1 tablespoon EXTRA VIRGIN OLIVE OIL
  • 1 teaspoon FRESH GARLIC, minced
  • 1 tablespoon GREEN PEPPER, diced
  • 2 tablespoons SLICED ALMONDS
  • 1 tablespoon SWEET RED PEPPER, diced
  • 1 pinch OREGANO
  • SALT and WHITE PEPPER to taste

Place quinoa and water in a small saucepan and bring to a boil. Simmer, covered with a lid, over low heat for fifteen minutes and let rest for five minutes.

Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix.

Red quinoa gold served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.

Almond and Cranberry Wild Rice

Yields two servings.
Composed of both brown rice and wild rice, this pleasant, trendy pilaf dish has a subtle hint of fruity sweetness (primarily a result of the presence of cranberries), adding a delightful, delicate flavor to the dish. Dried cranberries are made by partially dehydrating fresh cranberries, which is a process similar to transforming grapes into raisins.

  • 3 tablespoons DRIED CRANBERRIES
  • 1 tablespoon BUTTER or MARGARINE, divided
  • ¼ cup uncooked WILD RICE
  • ¼ cup uncooked BROWN RICE
  • 3 tablespoons SLIVERED ALMONDS
  • 1 tablespoon FRESH PARSLEY, minced
  • SALT and WHITE PEPPER, to taste

In a small saucepan, bring three tablespoons of stock to a boil. Remove from the heat; add cranberries and set aside (do not drain). In a large saucepan, bring ¾ cup of broth and ½ tablespoon of butter to a boil. Add wild rice; cover and simmer for fifty-five to sixty minutes, or until the rice is tender (drain if necessary).

Meanwhile, in another saucepan, combine the brown rice, ½ tablespoon of butter, and remaining broth. Bring to a boil. Reduce heat; cover and simmer for thirty-five to forty minutes, or until rice is tender (drain if necessary).

In a skillet, sauté the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, cranberry mixture, almonds, parsley, salt, and pepper.

Long Grained Seasoned Rice

Yields two servings.
It is deemed that one who obtains a grain of rice with a message inscribed on it will receive good luck and be shielded from wickedness.

  • ½ tablespoon SALTED BUTTER or MARGARINE

In saucepan over moderate heat, add stock, butter and rice. Cover and simmer about twenty minutes or until most of the liquid has been absorbed.

Let stand for five minutes. Fluff with a fork and serve.

Fancy Confetti Long Grain Rice

Yields two servings.
Rice, being wonderfully versatile, blends well with countless ingredients; by exercising your imagination and creativity, you can create a large assortment of fancy side dishes during the course of your culinary escapades. Here is one of my all-time favorites.

  • 1 ounce SALTED BUTTER
  • 1 tablespoon FRESH GARLIC, peeled and minced
  • ¼ cup RED ONION, finely chopped
  • ¼ medium RED BELL PEPPER, finely chopped
  • ½ medium CARROT, diced
  • ½ cup ZUCCHINI OUTER SKIN, finely chopped
  • 1 tablespoon FRESH PARSLEY, chopped
  • SALT and WHITE PEPPER, to taste

In saucepan over moderate heat, add butter, garlic, onion, red pepper, carrot, zucchini, and chopped parsley. Cook until onions start to turn transparent and garlic aroma begins to waft into the air. Add rice, stock, and white pepper. Mix thoroughly. Lower heat and simmer for three minutes, stirring once.

Let stand five minutes. Fluff with a fork. Toss lightly to combine.

Kiva Gourmet, Spanish Saffron – La Mancha, Premium/200+ Grade (3-Gram Bottle)

Threaded Saffron Rice with Parmesan Cheese

Yields two servings.
Although saffron is the world’s most expensive spice, a little bit of it goes a long way. Thus, it is a considerably economical and intensely flavored spice. It is typically used as either a seasoning or a pigmentation for food. Saffron is available in a powdered form and threads.

  • ½ medium ONION, peeled and minced
  • 4 tablespoons SALTED BUTTER
  • ¼ cup DRY RED WINE
  • ¼ teaspoon SAFFRON THREADS
  • 1 cube BEEF BOUILLON

In a skillet over moderate heat, melt two tablespoons butter; add onion, rice, and red wine. Cook on medium-low heat until onion and rice are clear, and wine has cooked off. Add beef stock, cover, and cook slowly until all the beef broth has been absorbed, approximately forty-five minutes.

Next, add two more tablespoons of butter and Parmesan cheese; cook until melted, about three minutes.

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