i need the recipe using rice?

Question

thanks

Answer 1

Spanish rice? Brown meat, onions, add canned or fresh tomatoes, green onions, a bit of corn, if you have it, some bell pepper if you like it, and one or two packages of good taco seasoning.
you can cook the rice in this mixture, OR be safe and cook it separately add it to the sauce until it looks right to you. Chopped olives, ortega chilis, and anything "Mexican" to your way of thinking can be added. Be care of how much salt you add, because the taco mix has salt. Taste often, Of yes, LOTS of garlic if you like that, and cilantro, too.

Answer 2

Ingredients for Rice With Mushrooms
10 mushrooms if canned, or 5 or 6 if fresh ones
¾ of a cup of rice
Chop up a little onion, parsley, celery, and carrot together, and put them on the fire with two tablespoons of good olive-oil. When this sauce is colored, add tow tablespoons of tomato paste, thinned with hot water (or a corresponding quantity of tomato sauce). Season with salt and pepper. Cut the mush-rooms into small pieces, and add them to the sauce. Cook for twenty minutes over a medium fire. Put on one side and prepare the rice as follows:
Instructions
Fry the rice with a lump of butter until dry; then add hot water, a little at a time, and boil gently.
When the rice is half cooked (after about ten minutes) add the mushrooms and sauce, and cook for another ten minutes.
Add grated Parmesan cheese before serving.

Rice With Lamb Or Mutton Recipe
Line a buttered baking dish with a wall of rice about an inch in thickness.
Fill the center with cold roast or boiled mutton, chopped small and freed from bone and gristle.
Season to taste with salt and white pepper; add a little onion juice and moisten with gravy.
Cover with a layer of the rice and bake, covered, in a moderate oven for half an hour.
Then remove the cover, spread lightly with soft butter, and leave in the oven until delicately browned.
Chicken or veal may be used in this way.
Serve with cream or tomato sauce.

hope u like it

Answer 3

BASIC RISSOTTO
Makes 4 side-dish servings or 2 very generous main-dish servings.

About 4 cups Vegetable, Garlic or Defatted Chicken Stock, or Canned Broth, as needed
1 tablespoon Olive Oil or Unsalted Butter
1/2 small Onion, peeled and minced (about 1/4 cup)
1 cup Arborio Rice
1/4 cup Dry White Wine
Salt to taste
1 Large Egg (optional), beaten
1 ounce Parmesan Cheese, grated (1/4 cup)
Freshly ground Black Pepper to taste

Have the stock simmering over low heat in the saucepan. Heat the oil or butter over medium heat in the skillet and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes. Add the rice and cook, stirring, until the grains of rice are separate and beginning to crackle, 1 to 2 minutes. Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly - you want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful of the stock and continue to cook in this fashion, not too fast, and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes. Taste a bit of the rice. Is it cooked through? It should taste chewy but not hard in the middle - and definitely not soft like steamed rice. If it is still hard in the middle, you need to add another ladleful of stock and cook for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary. Add another small ladleful of stock to the rice. Beat together the optional
egg and the Parmesan, stir into the rice, and immediately remove from the heat (if not using the egg, just stir in the Parmesan with the last ladleful of stock). Season with pepper, taste one last time, and adjust the salt. The rice should be creamy. Stir for a couple of seconds and serve. Variation: You can add 1 to 2 garlic cloves, minced or pressed, after cooking the onion for 3 minutes, along with the rice.

Answer 4

Fried Rice Recipe
Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature and time. Also, they're a good size ratio to the rice. Other vegetables can be used but do not put too many veggies in ratio to rice or the rice will get soggy. Also, do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.


1/3 cup plain vegetable oil, like soy, corn, or peanut
1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat
1 onion, diced
Salt and pepper
3 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice, white or jasmine rice, grains separated

Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.
Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.

Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.

Spanish Style Beef and Rice
2 cups beef stock
1 3/4 cups water
1 tablespoon butter
2 cups white enriched rice
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 2/3 pounds ground sirloin
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, chopped
1 green bell pepper, seeded and finely chopped
1 tablespoon Worcestershire sauce
2 cups tomato sauce
1/4 teaspoon ground cloves
2 teaspoons ground cumin, 1/3 palmful, twice
1/4 cup chopped flat-leaf parsley, a couple of handfuls

Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20 minutes, until tender and liquids are absorbed. Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low. Combine cooked rice with meat mixture and serve.

:)

Answer 5

Fry rice with egg and onions.

Answer 6

Sushi

Answer 7

Make red beans & rice

Answer 8

how about some spicy biryani