Savory Rice Ideas?

[run4joy]

Does anybody have ideas on how to punch up a pan of white rice to make it a little more savory, more interesting? I can't make it too wild or my 3 yr. old won't eat it, but I'm bored with that plain 'ole pot of plain, white rice. I have started to use chicken broth instead of water, but wonder what herbs/spices or other ingredients you'd toss in to make it really tasty? Tonight the rice will go with boneless pork chops.

[aggie94]

Using chicken broth makes a huge difference, but I also throw in about a teaspoon of salt (esp. if using low-sodium broth) and a pinch of saffron.

[run4joy]

By coincidence I just bought saffron for the first time, and have not yet used it! I'm not sure how to use it, because I heard you're supposed to soak it or something first, right? I bought it because I wanted to try Paella sometime in the near future. Thanks!

[Shirley Panek]

I sometimes pour a teaspoon or two of olive oil in the pot, let it heat up and then chop up an onion and add the rice, as well as some garlic. I sauté the rice for a minute or two, making sure the rice is coated with the oil. I then add chicken broth (instead of water) and cook until done. I'll sometimes add a little of chopped fresh parley at the end.

[aggie94]

I've never soaked saffron before. I just throw a small pinch (usually a few threads or so) in with the rice, sometimes crumbling up the threads a bit between my fingers. It gives the rice a nice light yellow color and also adds a bit to the flavor, IMO. I meant to mention that I sometimes add chopped onion and/or garlic as well, like Shirley described.

There's a basmati rice recipe from CL last year (I think) that uses green peas, which is a nice and colorful variation that isn't too "weird." You could do that with whatever rice you normally use.

[Kathy B]

One Middle Eastern variation I have used with steamed basmati rice is to add lima beans and dill. It is especially good with chicken.

[Vicanddi]

I made a wonderful rice recipe a while back. I do not remember the exact amounts, but you can cook a pot of rice, whatever amount you desire. Once the rice is done, add a small can of diced chilies, and desired amount of feta cheese. It is flavorful, and is a nice change from plain white rice, and can be used as a side dish.

I have never tried saffron, still a little afraid of some spices, and I have a picky DH. Is it an acquired taste?

[RebeccaT]

I like to do what Shirley does with sauteeing the rice, but I cook it in water and then, when it's done, I add the juice of 1 lime and a few tablespoons of chopped cilantro, and let it sit, covered, for a minute longer. Then I fluff it all together. This is great with anything grilled or spicy.

[krispy spo]

I know what you mean run4joy, my DDs don't like plain old white rice either!! I usually buy boxed, flavored rice or noodles and prepare the meat and vegetable dishes from recipes. It's a good shortcut and the kids prefer the flavored rice (the pouches of Uncle Ben's Natural Select are favorites these days - the Garlic & Butter and Tomato & Basil). Anyway, here is a new favorite rice dish that is also quick and easy. I got the recipe from a cooking class sponsored by Nestle (www.bestdressedmeals.com):

Chutney Almond Rice
2 cups hot, cooked long grain white rice**
1 jar (9 ounces) Major Grey's (or Hot Mango) Chutney
1 Tablespoon chopped fresh parsley
2 Tablespoons sliced almonds, toasted

Combine all ingredients in a medium bowl. Rice may be prepared a day ahead: cool, cover and refrigerate. Just before serving, add a few drops of water to rice and microwave until heated through.

**I use 4 cups of rice


Let me add that I had never tried chutney before and thought for sure that I wouldn't care for it, but this combo has a lot of flavor. My DDs think that the big pieces of chutney are a little bit 'hairy' looking but they will eat around the bigger chunks!

[Kathy B]

I have never tried saffron, still a little afraid of some spices, and I have a picky DH. Is it an acquired taste?

Saffron is generally a mild flavor that complements rice nicely. I can't imagine that anyone would strongly dislike it. I often mix a small amount of ground saffron (guessing a scant 1/8 tsp) in a tablespoon or two of water in a cereal bowl, then add a couple of spatulas full of rice to the bowl and mix it until the rice has mostly turned yellow. Then I scatter it over the rest of the rice on a platter. It makes a nice presentation.

[run4joy]

Oh, MY...our dinner was so great tonight. I used the Tyler Florence recipe for smothered pork chops, using boneless chops and 2% milk instead of buttermilk, and they were amAzing! And the rice was spectacular. Here's what I did...sauted finely minced shallot and dry rice in olive oil until golden, added chicken broth, saffron, and a little salt, and cooked in saucepan as usual. My 12 year old was in heaven, and so was I! The rice was a pretty yellow and delicious. All the other ideas I'll try next time! Thanks y'all.

[sararosalie]

Originally posted by RebeccaT
I like to do what Shirley does with sauteeing the rice, but I cook it in water and then, when it's done, I add the juice of 1 lime and a few tablespoons of chopped cilantro, and let it sit, covered, for a minute longer. Then I fluff it all together. This is great with anything grilled or spicy.


After printing out this recipe months ago, I finally got around to making it. We had it for dinner last night (along with some broiled salmon) and the rice was fantastic.

Thanks for sharing it--this is a repeater in our house!!

[ellen6242]

I am completely rice challenged. I can't make a decent pot to save my life. All of your recipes sound so wonderful. I'd love to be able to do the sauteed shallot in olive oil with the rice. How much rice and chicken broth/water should I use? If someone could explain this to me like I was a 2 year old - step by step - I'd be very grateful :)

Ellen

[RebeccaT]

Yay Sara, I am glad you liked it! :D

[sharhamm]

Ellen...I always use 2 to 1 ( two parts liquid to 1 cup of rice). Found out the secret with rice is to bring the mixture of a boil, cover, turn down heat to low, and cook for 20 minutes. DO NOT lift the cover during this time. After 20 minutes remove from heat, stir the rice with a fork, and serve. Peeking will cause your rice to become gummy!!!! Good Luck

[dlaboriel]

Originally posted by Shirley Panek
I sometimes pour a teaspoon or two of olive oil in the pot, let it heat up and then chop up an onion and add the rice, as well as some garlic. I sauté the rice for a minute or two, making sure the rice is coated with the oil. I then add chicken broth (instead of water) and cook until done. I'll sometimes add a little of chopped fresh parley at the end.

I make mine this way but I use a packet of Sazon by Goya which turns it yellow as well as gives it a good flavor.

[famlyhistorynut]

You might try using a brown rice mixture - we have found Lundberg's makes some great mixtures. They are long cooking rices. I like to cook in chicken broth, too. About 20 minutes before the rice is finished cooking, I toss in some red bell pepper and matchstick carrots. This is one of my favorites.

[Middydd]

I like to add a few tablespoons of lemon juice to rice while it steams, along with a bay leaf and a bit of sauted shallot. Especially good if it's being served with fish. Chopped dill is good stirred in after the rice is cooked.

Another rice variation I like is to stir in some chopped spinach mixed with chopped parsley and chopped green onion. I add it just after the rice is finished cooking and then let it sit for about ten minutes before serving.