ISO: Favorite Rice Recipes

[lanie]

Always on the look-out for new rice recipes, not necessarily all fancied up, how do most of you 'do' your rice and which way do you usually find best to cook rice period. This is one I have been doing lately, very easy and a garlic lover's delight:

White Rice

1 cup long grain white rice (I use Texmati)
1-3/4 cups water
1/4 cup extra virgin olive oil
3 cloves crushed garlic
salt to taste

Add all ingredients to pot, bring to boil, lower heat to low cover and cook for 15 minutes. Turn heat off and let sit for 15 minutes.

Note: I can eat this kind of rice all day long! The flavor of garlic and olive oil is delicious!

Thanks in advance for any input and hope you try this recipe.

Elaine
:p :p

[Robyncz]

We really like CL's Herbed Basmati Rice. I don't know what issue it was in--but it was sometime in the last 3-4 years. It's also in the Complete CL Cookbook. It is very simple to make. We play around with the herbs depending on what we're having it with and what needs harvesting in the garden.

Herbed Basmati Rice
2 teaspoons stick margarine or butter
1 garlic clove, chopped
1/2 cup uncooked basmati rice
1 cup water
1/4 teaspoon salt
2 tablespoons thinly sliced green onion tops
2 tablespoons minced fresh basil
1 teaspoon minced fresh thyme
2 tablespoons grated fresh Parmesan cheese

Melt margarine or butter in a small saucepan over medium heat. Add garlic' saute 30 seconds. Stir in rice. Add water and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in green onions, basil, and thyme. Sprinkle with cheese. (4 servings, 1/2 cup each)

[lanie]

Thanks Robyn! That looks so good! Going to try it for sure. You know, I have the Complete CL, but I'm getting so lazy - I know I can find and share here - I love this BB!

Elaine :)

[Vanessa]

I make rice many times a week. Mostly the imp thing to remember is the ratio of liquid to rice. I use Canilla extra long grain (Goya) and its per every cup of rice 2 cups of water.

When I make white rice I pair it with blackbeans or red beans.
You can also do all kind of variations like saute a chopped onion, add some colorful chopped bell peppers, a pinch of saffron for a pretty color and lets say 2 c rice and 4 cups chicken broth, adjust seasoning (salt). Add rice when liquid comes to a boil (high heat), move ONCE then lowe to med high until you see several vents in the top of the rice. With a cooking fork move ONCE bottom to top then lower to low cover and it will be ready in about 20 mins. Uncover and fluff.
Basically this is the technique for most rices. I don't like uncle bEns or parboil to me they are hard. I like rice fluffy. We make (in P Rico) all kind of rices with pigeon peas, with chicken etc. Cooking lIght and in www.gustoonline.com they had some pretty good recipes.

[cookingmonkey]

Seeing as I am allergic to wheat, grains, and potatoes....I eat A LOT of rice. I usually just vary it by changing the cooking liquid. Sometime I replace some of the water with broth or even light coconut milk (my favorite). I've even made a kind of liquidy pesto using green onion, cilanto, garlic, ginger, and some broth , and replaced some of the cooking liquid with that. I tend to get creative with my only starch, but I've found it is pretty forgiving and will turn out good no matter what I throw at it.

Hope this helped a little.

[Vanessa]

Arroz Con Pollo

3 cups of short or long grain rice (rinsed)
2 lb's of chicken parts (skinned)
4 1/2 onces of tomato sauce
2 tablespoons of alcaparrado
2 teaspoons of salt or to taste
1/2 teaspoon of black pepper
2 tablespoons of Sofrito
2 tablespoons of vegetable oil
4 cups of boiling water
1 packet of sazon with saffron

Wash the rice, drain and set aside. In a large dutch oven. Brown the chicken parts with the oil, 5 minutes each side. Remove from the pot and set aside. Leave the chicken drippings inside the pot and add all the other ingredients except for the rice, water and chicken. Mix well in medium heat and cook the sofrito for 5 minutes, taste to see if there is enough salt. Add the chicken and rice to the pot and mix well. Add the boiling water until the water is about 1 inch above the rice, mix well again. Don't cover the pot until the water is absorbed. Once the water is absorbed use a wooden spoon and gently stir from bottom to top. Cover and lower the heat to low for 20 to 25 minutes or until the rice is tender.

Asopao de Pollo

· 1-1/2 cup short-grained rice
· 3 garlic cloves, pressed
· 2 peppercorns
· 2 medium onions, peeled
· 2 sweet chili or banana peppers
· 4-6 culantro leaves or 6-8 sprigs of cilantro (fresh coriander)
· 2-1/2 teaspoon salt
· 3 tablespoons plus one teaspoon olive oil
· 1 whole chicken cut into pieces
· 1/2 teaspoon oregano
· 1/2 cup tomato sauce
· 8 cups water or chicken stock
· 1 cup of frozen sweet peas
· 1 4-ounce can of whole, roasted pimento peppers, sliced
· 1 can asparagus tips

Rub the chicken with salt, pepper and oregano and one teaspoon olive oil and set aside for 30 minutes. In the blender, purée the garlic, onions, peppercorns, chili peppers culantro and sweet peppers, with the remaining olive oil. In a heavy soup pot sauté the sofrito purée for 5 minutes over medium-low heat. Brown the chicken pieces to seal in their flavor. Add the tomato sauce and the chicken stock or water to the chicken and bring to a boil. Cover, reduce heat and simmer for 10-15 minutes. Rinse the rice under cool running water until it runs clear. Drain the rice and stir into the soup pot. Raise the heat and bring to a boil once more. Reduce heat to medium and cook uncovered for 20 minutes, stirring occasionally. Add the peas and cook for an additional 5-10 minutes or until the asopao is as liquid or dry as you prefer. Heat the sliced pimentos and the asparagus in their juices. Drain and use to garnish each plate of asopao. (Serves 6)

Serve with tostones….

[michelern]

This is one of my favorites. My mom used to make it alot growing up. I enjoyed it then just as much as I enjoy it now. Hopefully you will too! It's super easy. I usually make it in the microwave to be quite honest. However I will give directions for stove top.

1 cup long grain white rice
1/2 stick marjarine
1 can french onion soup
1 can beef consomme

Combine marjarine, soup, and cosomme in medium saucepan on stove top. Bring to a boil. Add rice and reduce heat, simmer until rice is done.


EASY,EASY,EASY!!!!!!

[Gail]

Tee hee... Saw Vanessa's recipe and smiled since I had arroz con pollo for dinner last night (at a Cuban restaurant.)

Just saw this thread since I was away this weekend. We eat a lot of rice in this household, and I'm forever using variations. Here are some of my favorites which were already posted:

Here's the pilaf recipe I usually use, although these days rather than follow the actual recipe, I just tend to throw in a little of this, a little of that and use the same method.

RICE PILAF

1 1/4 cups long grain rice
1/3 cup pignolias (pine nuts)
2 1/2 cups light chicken stock
1 yellow onion, finely chopped
2 teaspoons garlic, finely chopped with salt
1 teaspoon salt (to me that's excessive; I use about half that)
1 teaspoon freshly ground white pepper
6 tablespoons salted butter(eek! Okay. Cut it down. Like I said, I never measure anymore)

In a small heavy pan melt butter. Add onion, garlic, salt and pepper and stir overslow fire until onion is soft but not brown. Add rice and stir untilthe rice is well coated (sometimes I'll opt to brown it a bit.) Add pignolias and stir until well coated. Cover with broth and stir until broth comes to a boil. Redice to a simmer, cover pan tightly and cook without peeking for 25 minutes over very low flame. Fluff with two forks and serve.

(From: Dionne Lucas: Gourmet Cooking School)

AROMATIC YELLOW RICE

Peelay chaaval

Serves 6

Long-grain or basmati rice (I use basmati) measured to the 450 ml (15 fl oz) level in a glass measuring jug
1.2 litres (2 pints) plus 600 ml (1 pint) water
1 1/4 teaspoons salt
3/4 teaspoon ground turmeric
3-4 cloves
2.5 cm (1 inch) cinnamon stick
3 bay leaves
3 tablespoons unsalted butter, cut into small pats

Put the rice in a bowl and wash in several changes of water. Drain. Pour 1.2 litres (2 pts) fresh water over the rice and let it soak for 30 minutes. Drain the rice in a sieve.
Combine the drained rice, 600 ml (1 pnt) water, salt, turmeric, cloves, cinnamon and bay leaves in a heavy pan and bring to a boil. Cover with a tight-fitting lid, turn heat to very, very low and cook for 25 minutes. Let the pan rest, covered and undisturbed, for 10 minutes.
Add the small pats of butter to the rice and mix them in very gently using a fork.
Remove the whole spices before serving.

(From: Madhur Jaffrey's Indian Cooking)

There are three other recipes I really want to pass on (a couple, at least, I am sure I've posted, but they seem to have fallen into The Abyss, so I'll have to hunt them up elsewhere.)

Be back later!

[greysangel]

I second that Herbed Basmati rice that Robyn posted. I make this probably once a week :) It's very tasty and quite versatile.

JeAnne

[DmOrtega]

Does rice crispies count?

[Kelli Kerrigan]

My favorite Indian rice calls for sauting chopped onions in a little oil, adding basmati rice, 3 cloves, 3 T raisins, saffron and light chicken stock. I can never get enough of this dish! I have been known to eat it for breakfast.................

[auntjojo]

I like to add some feta cheese (which I love) and lemon pepper seasoning to cooked rice while hot. The feta usually doesn't melt all the way. I love this, and I do often eat it for breakfast.

[ElinorC]

Vanessa,
What is Sofrito? I know that it was answered on the BB before but I'm having a senior moment and can't remember what it was!:D

[Wendy w]

Originally posted by Gail
Tee hee... Saw Vanessa's recipe and smiled since I had arroz con pollo for dinner last night (at a Cuban restaurant.)



Did it happen to be Versailles? I love that place and haven't been there in a couple of years. A trip to LA is in order as we only have one authentic (I find it mediocre) and one quasi Cuban place in OC.

These rice recipes look great. I may have mentioned on another thread that I love Trader Joe' Basmati/wild rice medley which has dried vegetables and herbs. I like to cook it in broth, wine or lemon juice and then once done, add sliced kalamata olives, artichoke hearts and feta. MMMMmmmm!! It's even good cold the next day.

[Vanessa]

Elinor:
Sofrito in Puerto Rico is a combination of recao which is a long leaf more pungent that cilantro, ajis dulces (sweet chili peppers they are roundish in shape), Italian frying peppers (pimientos de cocinar), onions and cilantro . Batches are made and frozen. Pretty much when cooking Caribbean and using chopped onions, peppers and ham you will add a spoonful or more of the thawed sofrito to enhance the flavors. Sofrito is used in beans, stews, soups, arroz con pollo, asopaos and rices with lets say pigeon peas etc.
In USA is hard to find recao so one can use cilantro. In some places with a big latin population you might find sofrito in the frozen section.

[Gail]

Originally posted by Wendy w


Did it happen to be Versailles? I love that place and haven't been there in a couple of years. A trip to LA is in order as we only have one authentic (I find it mediocre) and one quasi Cuban place in OC.




Yup, Versailles. We were out my mom's way (San Fernando Valley) and she was in the mood, so we took her to the one in Encino... Now, in my neck of the woods, there are several Cuban restaurants. But since I cook the stuff myself, we haven't tried all of them!

...but back to the business of rice. Here are the other recipes I promised. The first is my absolute favorite:

Rice with Cheese and Onion

SOURCE: Frugal Gourmet Cooks American

INGREDIENTS FOR 6 SERVINGS:
1-1/2 cups converted rice
3 tablespoons olive oil
1 whole large yellow onion, peeled and sliced
2 tablespoons butter
3 cups chicken stock or canned chicken broth
1/2 teaspoon salt
1/2 cup coarsely grated Swiss cheese
1/8 cup freshly grated Parmesan cheese
Black pepper to taste

INSTRUCTIONS:
Put the olive oil in a hot frying pan and add the rice. Cook for
a few minutes over medium heat until the rice begins to lightly
brown. Remove from the pan to a 2-quart covered saucepan.

Place the butter in the heated frying pan and sauté the onions
until they begin to brown. Place the onions, broth, and salt in
the pan with the rice and bring to a boil. After the pot boils
for 3 minutes, cover with the lid and turn the heat to low.
After 15 minutes turn off the heat. Do not remove the lid for 5
more minutes. Stir in the cheeses and pepper. Serve as a side
dish with just about any meal.

This next is my son's favorite, which I confess I don't actually do by recipe. I cut way down on the oil, use medium grain rice on this and add garlic:

ARROZ GUALDO (Golden rice)

SOURCE: The Complete Book of Mexican Cooking

INGREDIENTS FOR 6 SERVINGS:
1/4 cup salad oil
2 tablespoons annatto seed
2 cups rice
1 whole small white onion, finely chopped (optional)
salt
4 cups water

INSTRUCTIONS:
Heat the oil in a skillet. Add the annatto seeds and fry over a
very low heat until the seeds are brown and the oil is a deep
orange-red. Lift the seeds from the oil with a slotted spoon
and discard. Add the rice and the onion. Fry until the rice has
absorbed all the oil, taking care to see that it does not burn.
Transfer it to a saucepan; add salt and the water; cover and
bring to a boil. Reduce heat to very low, and cook until the
rice is tender and has absorbed all the water. Rice will be
quite a deep golden color.

A variation on this one when I'm really lazy or don't feel like going in for all the frying, is simply to make regular boiled white rice, dropping in an envelope of Goya's Sazon con Achiote y Culantro ('course you've gotta be able to find it first.)

...and then there's this one, which I just repeated recently:

GREEN RICE

SOURCE: Frugal Gourmet Cooks with WIne

INGREDIENTS FOR 4 SERVINGS:
2 tablespoons olive oil
4 tablespoons butter
1 cup minced green onionns or scallions
1 cup minced parsley
1/2 cups finely chopped fresh spinach
2 cups short-grain rice
3-1/2 cups chicken soup stock
1-1/2 teaspoons salt
1/4 teaspoon black pepper, freshly ground
Parmesan or romano cheese, freshly grated, for topping

INSTRUCTIONS:
Choose a 2-quart heavy saucepan with a tight-fitting lid. Heat
the pan and add the oil and 2 tablespoons of the butter. Add the
onoins, parsley and spinach. Cover and cook over low heat for 5
minutes. Mix in the rice and stir until translucent. Add 2 cups
of the hot chicken stock, salt, and pepper. Cover and cook over
low heat. Add the remaining broth, cover, and cook another 10
minutes, or until the rice is tender and light. Lightly mix in
the remaining butter with a fork. Garnish with the cheese
topping.

[Leanne]

This is a very yummy recipe. I use it with Mexican dishes normally.

Baked Spicy Rice

1 Cup Long Grain Rice, Uncooked
2 (10 Ounces) Cans Diced Tomatoes & Green Chiles, Undrained
1 Cup Water
1 Teaspoon Salt
2/3 Cup Pimento Stuffed Olives, Sliced
1/4 Cup Veg. Oil
1/2 Cup Chopped Onion
1 Cup (4 Ounces) Shredded Monterey Jack Cheese

Combine all ingredients in a shallow, greased 2-quart baking dish. Cover and bake at 350° for 45 minutes. Stir well & bake uncovered 15 additional minutes or until liquid is absorbed. Makes 6-8 servings.

[lanie]

You gals are fantastic! What a lot of great rice recipes! Vanessa or Gail, would you be willing to share some of your cuban recipes, or are some posted. I have only in the past 2 weeks started with a couple of cuban recipes for the first time - and LOVE IT. I have made Carne con Papas and Picadillo - loved both so much. Maybe a new thread should be started.

Thanks so much for the wonderful recipes. Auntjojo - I had some rice in the fridge, just added the lemon pepper and feta - excellent!

Thanks all so much.

Elaine :D

[auntjojo]

Elaine - glad you liked it.

Leanne and Gail - can't wait to make baked spicy rice and cheese & onion rice.

[kbucky]

I must say that my go-to rice recipe is definitely CL Garlicky Brown Rice...I've made it with nearly all my grilled entrees this summer.

But I was inspired by this thread and auntjojo's suggestion for dinner tonight....and I wanted rice with artichokes too, so I sauteed some garlic and 1 cup basmati in olive oil for a bit, then added 1 3/4 cup broth and about a can of artichoke hearts, quartered and cooked for about 15 minutes. Then I let it sit 5 min or so and then sprinkled with lemon pepper seasoning and feta and stirred it all up. Delicious! Great complement to chicken breast grilled in CL Lemon Herb Marinade!

Thanks!

[Nirak]

This is my favorite:


Ginger Sesame Rice
2 T minced fresh ginger
1 T toasted sesame oil
1 C basmati rice (Texmati long grain)
1 ½ C water
4 T teriyaki marinade
2 T chopped cilantro (optional)

In a heavy saucepan over low heat, brown minced ginger in oil. Add rice, stirring to coat. Add water and marinade. Bring to boil and cover. Reduce heat and simmer until water is absorbed; about 20 minutes. Let rest for 10 minutes and fluff with a fork. Stir in cilantro if desired.

Serves 6.

[Barrie]

Just bumping up this old thread to say I made Nirak's ginger sesame rice this weekend and is it ever yummy! It is definitely a keeper. Thanks, Nirak! :)

[DmOrtega]

I'm looking for a recipe that is more sweet then savory. Does anyone have a good recipe for rice that includes currants?

[bobsandy]

Here is a rice recipe using currants. It's actually an adaptaion of a CL recipe using Bulgur. In the rice form, it's a typical way rice is served in Turkey , and one I really like.


1/3 cup currants
2 cups chicken broth
1 cup long grain white rice
3/4 tsp ground cinnamon
1/4 tsp salt
1/8 tsp pepper
1/4 cup pine nuts, toasted
1 1/2 tablespoons butter, cut into small pieces

Soak currants in bowl of warm water for 15 minutes. Drain. Bring broth to boil, add rice and next 3 ingrediants, cover and simmer for 15 minutes or until liquid is absorbed. Stir in currants, pine nuts and butter.

[DmOrtega]

That sounds great --- Thanks.