what's your favorite rice dish?

Question

(and the recipe)

Answer 1

Fried Rice

Ingredients:

4 cup cooked converted or parboiled rice (1 cup uncooked)
1 cup frozen peas, thawed
4 tablespoons finely grated carrot
2 x eggs, beaten
1/2 cup diced green onion
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
pepper

Method:
Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.

When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat.

When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.

This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the salt, pepper and remaining soy sauce.

Answer 2

------Japanese Rice--------


All You Need Is Two Cups Of Rice And Two Eggs

1. Boil The Rice For 15 Minutes,
2. Strain It,
3. Pour In Microwave-Safe Bowl,
4. Add Two Raw Eggs,
5. Stir,
6. Warm In Microwave For 5 More Minutes, Or Until Raw Eggs Have Been Fully Cooked,
7. Enjoy!!!!!!!!!!!!!!!

Answer 3

I love Biriani--made with both chicken and lamb. It's a little involved, so I downloaded Greg's version. It looks pretty good to me. Enjoy.


This is Greg's Chicken Biriani
quantity ingredient steps
500 g basmati rice 1

1.2 kg deboned leg of lamb 2
1 mutton or beef bone 2
5 g coriander leaves 2
15 g ginger 2
1 chili 2
1.5 g cinnamon stick (about 4 cm) 2
5 g salt 2

30 g (3 tablespoons) coriander 3
15 g (1 tablespoon) cumminseed 3

0.2 g saffron 4

1 g (about 10) cloves 5
2.5 g (about 6 cm) cinnamon 5
2 g (about 50) cardamom kernels 5
5 g (about 2 teaspoons) whole black pepper 5
20 g raisins 5

350 g (about 2) large onions 6

30 g pistachio kernels 7
20 g almonds 7
20 g cashew nuts 7

13 g (about 2 cm) ginger 8
13 g (about 5 cloves) garlic 8
-3½ hours
Put meat and bone in a saucepan, cover with about 3 cm water and bring to the boil. Keep skimming the foam until the water is clear. Add the other step 2 ingredients and simmer gently for about 2 hours.

Wash the rice and dry it on a teatowel. Prepare mincer and spice grinder.

Boil a small quantity of water, put in the saffron threads and leave for a while.

Dry step 3 ingredients on a tray in the oven at about 50° for 10 minutes, then grind in a spice grinder.
-1 hour
After the meat has finished cooking, remove from the broth and separate from the other step 2 ingredients. Discard the rest, keeping only meat and broth separately.

The onions should weigh about 150 to 200 g each. If they're this size, cut them into eighths. If they're bigger or smaller, cut them into more or fewer pieces. Separate the layers. Put them in the microwave oven at medium heat (about 400 to 500 W) and heat for about 5 minutes. Reserve.
-45 minutes
Fry about three-quarters of the spices from step 3 in ghee until they smell cooked, then add the dried rice. There should be enough ghee to coat the rice, which will start to go translucent after a couple of minutes. Add the saffron and the step 5 ingredients and stir well, then add the reserved broth. Initially the water level should be about one-third as high again as the rice. Cook until the water level is the same as the rice level, then turn heat down low, cover and cook for a further 2 minutes. Turn heat off and wait for a total of 20 minutes since covering the pot.

Put about 2 litres of water in an oven tray and turn heat on to about 180 °.

Chop the nuts coarsely, about four or five pieces per nut. Fry gently in ghee until they start browning. Be careful here: it's very easy to burn them. Remove from the fat and reserve. Note that if you overheat them, they will continue to brown after being removed from the ghee.

By now the microwaved onions should have cooled down. Fry them in the remaining ghee, adding more ghee if necessary, until they are translucent but not cooked. Remove from the pan and squeeze out excess ghee back into the pan.
-20 minutes
Fry the garlic, ginger and the remainder of the step 3 spices gently in the remaining ghee, then add the meat and coat with the spice mixture. Add some broth so that there's a little sauce. Boil for about a minute, then add to the rice, mixing in gently. The rice should still be very moist, but there should be no liquid between the grains. Add the nuts and cover with the onions. Place in the oven (care! use an oven glove. The boiling water will scald you otherwise) for ten minutes. Remove from oven, wait 3 to 5 minutes, and serve. Serve with chutneys and raita.

Answer 4

My favorite flavor for plain rice is Wild Pecan Rice by Konriko company in Louisiana. No pecans, it just tastes nutty and buttery even without anything added. Nice side to serve with fish.

Answer 5

Chicken and Rice and Fried Rice

Answer 6

Chicken fried rice from the Chinese place near my house.

The only recipe involves dialing a phone number and being put on hold twelve times.

Answer 7

My mom's biryani (that's how you actually spell it). She is the best Indian cook. Unfortunately, i don't know her recipe as she has it all in her head. But here's one from a famous Indian chef:

Chicken Doodh Biryani

Ingredients
Serves 4
1/2 kg Chicken
1½ cups Basmati rice (soaked)
3 medium sized Onions
2 inch piece Ginger
10 cloves Garlic
Oil to deep fry
1 cup Yogurt (hung)
1/2 tbsp Red chilli powder
Salt to taste
3 tbsps Ghee
1/2 tsp Cumin seeds
3 Green cardamoms
1 inch stick Cinnamon
5 Cloves
5 Peppercorns
10-12 Cashewnuts
3 medium sized Tomatoes (chopped)
1/2 tbsp Coriander powder
3/4 tsp Cumin powder
Saffron a few strands
2 cups Milk (toned)
1 cup Fresh cream
10-12 Raisins

Method
Slice two onions and chop the remaining one. Chop half the ginger and garlic and make a paste of the remaining. Heat oil and deep-fry the sliced onions till brown. Drain onto an absorbent paper and keep aside. Mix together hung yogurt, ginger-garlic paste, half a teaspoon red chilli powder and salt. Marinate chicken in this for at least half an hour. Heat ghee in a pan, add cumin seeds and when they begin to change colour, add green cardamoms, cinnamon, cloves and peppercorns and sauté. Add chopped onion and sauté on high heat till reddish in colour. Add chopped ginger and garlic and sauté till reddish. Add cashewnuts and sauté till they turn golden. Add tomatoes and a little water if required. Stir and add coriander powder, cumin powder, remaining red chilli powder and sauté till oil surfaces. Add marinated chicken and sauté on high heat for three to four minutes. Add saffron and fresh cream to the milk and add this mixture to the chicken preparation. Add rice and stir. Adjust salt, cover and cook till done. Add raisins and browned sliced onions and mix well. Serve hot.

Answer 8

Pork fried rice and I don't have the recipe.

Answer 9

Uncle Ben's chicken whole grain
I also stick with plain rice.

Answer 10

Love rice with milk, raisins and sugar and cinnamon.