English Deutsch Français Italiano Español Português 繁體中文 Bahasa Indonesia Tiếng Việt ภาษาไทย
All categories

WITH what I already have in my kitchen? I've got lots of spices, I've got butter....What should I give the rice a good flavor without having to go buy something else to put in it at the grocery store?

2006-06-07 07:09:34 · 18 answers · asked by estephania2182 3 in Food & Drink Cooking & Recipes

18 answers

Here's a couple of variations for you:


MEXICAN WHITE RICE

2 tablespoons canola oil
3 garlic cloves, peeled, halved
3/4 cup finely chopped white onion
1 1/2 cups medium-grain white rice
3 cups hot water
2 large fresh Italian parsley sprigs
1 1/4 teaspoons fine sea salt

Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté until deep brown, about 3 minutes. Discard garlic. Add onion to saucepan and sauté until tender, about 5 minutes. Add rice; stir 5 minutes. Add 3 cups hot water, parsley, and salt (mixture will sputter). Bring to boil, stirring. Reduce heat to medium-low, cover, and simmer until almost all liquid is absorbed, about 15 minutes. Stir rice, then re-cover and continue to simmer until all liquid is absorbed and rice is tender, about 5 minutes longer. Remove from heat; let stand, covered, 10 minutes. Discard parsley; fluff rice with fork.

Makes 6 servings.



CINNAMON-SPICED RICE
click photo to enlarge
1 medium onion, chopped
3 garlic cloves, chopped
3/4 teaspoon cumin seeds
1 (2 1/2- to 3-inch) cinnamon stick
2 tablespoons olive oil
1 1/2 cups long-grain white rice
2 1/4 cups reduced-sodium chicken broth
3/4 teaspoon sugar
3/4 teaspoon black pepper
1 teaspoon salt

Cook onion, garlic, cumin seeds, and cinnamon stick in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until onion is beginning to soften, about 3 minutes. Add rice and cook, stirring, until grains become slightly translucent, about 2 minutes.
Stir in broth, sugar, pepper, and salt and bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and discard cinnamon stick if desired.

Makes 6 to 8 servings.




CUMIN HERB RICE PILAF

1 1/2 teaspoons cumin seeds
1 large bunch scallions, white part thinly sliced (1/4 cup) and enough greens finely chopped to measure 1/3 cup
2 tablespoons olive oil
1 1/4 cups long-grain white rice
1 cup reduced-sodium chicken broth
3/4 cup water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup finely chopped fresh flat-leaf parsley

Cook cumin seeds and white part of scallions in 1 tablespoon oil in a 2-quart heavy saucepan over moderately low heat, stirring occasionally, until scallions are softened, 1 to 2 minutes.
Add rice and cook, stirring frequently, 1 minute. Stir in broth, water, salt, and pepper and bring to a boil over high heat.

Cover pan, then reduce heat to low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes.

Fluff rice with a fork and toss with scallion greens, parsley, and remaining tablespoon oil.

Makes 6 servings.



CORIANDER RICE
click photo to enlarge
1/2 cup olive oil
1 1/2 cups minced shallots (about 8)
3 tablespoons ground coriander
3/4 teaspoon turmeric
41/2 cups basmati rice or other long-grain white rice
9 cups low-salt chicken broth
3 teaspoons salt
1/2 cup chopped fresh Italian parsley

Heat oil in heavy large pot over medium heat. Add shallots and sauté until tender and golden brown, about 12 minutes. Add coriander and turmeric and stir 1 minute. Add rice and stir until coated. Add broth and salt; bring to simmer. Cover; reduce heat to low. Cook until rice is tender and liquid is absorbed, about 20 minutes. Stir in parsley. Transfer to platter and serve.

Makes 16 servings.

2006-06-07 07:40:32 · answer #1 · answered by Goose&Tonic 6 · 13 2

If you have an onion, chop it up fairly fine. If you have any celery and/or carrots, chop a rib of celery and peel and chop a carrot. If you have chicken stock, use that instead of water in the same proportion as you would water. Saute the onion and other vegetables if you have them in some butter for 3-4 minutes on medium heat, until they are beginning to soften (use a decent amount here, because fat carries flavor). Add your rice and saute it for a couple of minutes. Add the chicken stock and cook as usual. After it's finished, season it with salt, pepper, and whatever other herbs sound good to you. Parsley would be OK. You can also add some grated parmesean cheese at the end too if you like it. This is sort of a cheaters risotto recipe.

2006-06-07 09:56:48 · answer #2 · answered by guyotgirl 3 · 0 0

I don't usually use white rice; I prefer 'brown' rice for its extra flavor, texture and food value. I'm particular for Lundberg's variety rices (Wehani, mahogany and black) but I do keep some white rice on hand for a change. Here's some of the things I've done over the years.

Cook it in chicken stock
Serve with butter, salt and pepper
Serve with worchestershire sauce
Serve with soy sauce
Add one or two drops of Tabsco sauce for each cup of cooking water
Mix in 1 tablespoon of peanut butter per cup of cooking water
Top with chili
Top with any kind of gravy
stir in practically any stir fry sauce after its cooked
saute an onion for each cup of cooking water and then add water and rice and cook.

I've prob forgotten some things I've tried, but this should give you some ideas.

2006-06-07 11:09:49 · answer #3 · answered by Montana Don 5 · 0 0

Welcome to morning illness! Try consuming a few meals in SMALL quantities. For instance, take a look at consuming a peanut butter and jelly sandwich (for instance), reduce into quarters (four portions). Eat one or 2 bites of it, and stroll away sort it (so you're visualizing it anymore.). Come again in a minute and feature a couple of extra bites. You too can take a look at consuming saltine crackers and ginger ale soda. That will support your belly loosen up a little bit earlier than puting meals in there. EAT SLOWLY! Try to not drink even as you're consuming, and for no less than an hour after consuming some thing. It will cross...I knwo it's terrible now, however it'll get greater finally. I had mornign illness util I used to be abotu four or five months alongside. It customarily is going away earlier than that factor despite the fact that. Congrats!

2016-09-08 21:53:16 · answer #4 · answered by arruda 4 · 0 0

Buttered rice with sugar is good.

Even better: Preheat a large pot, or large saucepan, over medium high heat with about 2 tablespoons of oil in it.

Chop one large onion, equal parts chopped celery and carrot, and about a tablespoon (or more if you like it) garlic.

Put in the pan and cook just long enough until tender.

Add 2 cups of cooked rice, and combine with vegetable mixture.

Add Soy Sauce to taste, and cook about another ten minutes over low heat.

For a bit heartier meal you could add chopped chicken when you add the rice, and you could cook the rice in chicken stock.

2006-06-07 07:29:55 · answer #5 · answered by Anonymous · 0 0

You might try actually cooking the rice in chicken broth. It gives it a nice rich flavor, which you can pair with other sides and a main dish ... it's very versatile.

You can also use a little soy, scrambled egg, stir fry sauce, peas and carrots and make an asian style fried rice.

2006-06-07 07:21:40 · answer #6 · answered by texandiva2006 3 · 0 0

use chicken stock instead of water. Also, b 4 you add the watter, saute the dry rice in olive oil with garlic and onions/ or shallots for about a minute. The chicken stock does WONDERS though.

2006-06-07 07:22:47 · answer #7 · answered by The Truth 3 · 0 0

Add salt to taste and vegetable or canola (healthier) oil to the water when cooking it. If you use 2 cups of rice add 2 cooking spoons of oil and so, so...

No butter!!! good luck.

2006-06-07 07:21:05 · answer #8 · answered by liriogirl 1 · 0 0

My mom used to serve us white rice w/butter and sugar. It's actually yummy. But not so much an entree type dish.

2006-06-07 07:38:49 · answer #9 · answered by Terri A 4 · 0 0

some people like it with milk and sugar like a cereal. I like to cook it in chicken broth and have butter on top of it!!

2006-06-07 07:25:58 · answer #10 · answered by vicked01 5 · 0 0

Bake it with beef broth and a little butter.

2006-06-07 07:36:10 · answer #11 · answered by Spice 2 · 0 0

fedest.com, questions and answers