I need some awesome rice recipes....can anyone assist?

Question

I have this huge bag of rice and need to get some recipes that are delicious and tried by users as good :-))

Answer 1

Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.



Cilantro and Serrano Chile Rice

Ingredients:

1 3/4 cups chicken broth
1 teaspoon salt
1 cup white aromatic rice (Texmati brand)
1 tablespoons unsalted butter, softened
1/2 medium white onion, finely minced
1 to 2 serrano chile, stemmed, seeded, and finely minced
1/4 cup cilantro leaves, finely chopped

To Prepare:

In a 1-quart saucepan over high heat, combine the chicken stock, salt, and rice. Bring to a boil, stir well, and cover the pan. REDUCE the heat to very low and simmer until all the water is absorbed, about 15 to 18 minutes.

Meanwhile, in a small bowl using a wooden spoon, mix the butter, minced onion, serrano chile and cilantro until combined. Using a fork or two chopsticks, stir the cilantro mixture into the hot rice until the butter melts and the ingredients are well distributed. Cover the pan and let stand for 5 minutes. Serve at once with the steak and avocado.


Pineapple Thai Fried Rice

Serves 4 to 6

1/3 cup dried shrimp
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 (2 ounces each) Chinese sausages, cut diagonally into 1/4-inch slices
1/2 cup sliced onion
3 eggs, lightly beaten
4 cups cold cooked long-grain rice
2 tablespoons soy sauce
1 tablespoon fish sauce
1 cup diced fresh pineapple
1/2 pineapple, hollowed out, for serving
1 tomato, cut into 1/4-inch thick slices, for garnish
1 small cucumber, cut into 1/4-inch thick slices, for garnish
1 to 2 teaspoons thinly sliced fresh Thai chile, for garnish
1. Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain.
2. Place a wide nonstick frying pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add dried shrimp, sausages and onion; stir-fry for 1 minute. Add eggs and stir-fry for 30 seconds.

3. Decrease heat to medium; stir in rice, separating grains with the back of a spoon. Cook for 2 minutes. Add soy sauce, fish sauce, and pineapple. Cook, stirring, until heated through.

4. To serve, spoon fried rice into pineapple shell and garnish with tomato, cucumber, chile, and green onion. Or place tomato and cucumber slices around the edge of a serving platter, place fried rice into the middle of the platter, and sprinkle with chile and green onion.




Antipasto Rice

Makes 6 servings

Ingredients:

1 1/2 cups water
1/2 cup tomato juice
1 cup uncooked rice
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt (optional)
1 14-ounce can artichoke hearts, drained and quartered
1 7-ounce jar roasted red peppers, drained and chopped
1 2-1/4-ounce can sliced ripe olives, drained
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1/2 teaspoon ground black pepper
2 tablespoons grated parmesan cheese

Preparation:

Combine water, tomato juice, rice, basil, oregano and salt in 2- to 3- quart saucepan. Bring to a boil, stir once or twice. Reduce heat, cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in artichokes, red peppers, olives, parsley, lemon juice and black pepper. Cook 5 minutes longer or until thoroughly heated. Sprinkle with cheese.

Answer 2

On account that the restaurant cooks in massive portions, they most of the time use a rice cooker, but i exploit the stove prime process and get excellent rice each time. Range-top method Put the Basmati Rice in a medium sized, heavy saucepan. Because of a excessive quantity of starch clinging to the rice grains, many cooks wash this rice earlier than cooking it. Soaking it for half an hour (it will not hurt it to soak longer if you're headed out for work) before cooking makes the grains less likely to spoil during cooking. Quilt the basmati rice with bloodless water. Swish round two to 3 occasions together with your palms. Drain and repeat. Wholly drain the water again after which fill with measured contemporary water The range of water will have to be: 1 cup of rice and 1 half of cups water to boil if you want company rice, Add the right amount of water. Bring to a boil, stirring 2-three times to preserve it from clumping and sticking to the bottom of the pan. With regards to a bubbling boil, diminish the warmness, stir yet another time and canopy with a tight-fitting lid. Simmer on low for 12 - 14 minutes before turning off the warmth. (It’s exceptional to make use of a timer) be certain you cook dinner it in a heavy pot and do not disturb the rice or take a peek whilst its in the center of cooking. Take away from warmth and stand included, for an additional 5-10 minutes. Until you're capable to serve. The rice must have absorbed all the water and can simply need fluffing up with a spoon.

Answer 3

TOOTSIE's SCANDINAVIAN RICE PUDDING:

2 cups milk
1/2 cup rice, uncooked (River Rice)
1/2 cup light or heavy cream
1 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup sugar
2 Tablespoons butter

In the top of a double boiler heat milk; stir in rice, cover and cook over boiling water stirring occasionally as the mixture thickens. Add in additional milk if necessary, until the rice is tender. About 1 to 1 1/2 hours.

Stir in cream, vanilla, salt, sugar and butter. Remove from heat and allow to stand over hot water until ready to serve. Mixture will thicken as it stands. Makes 3 cups.

Answer 4

Here's my favorite. It's a curried basmati rice.
Saute minced garlic and minced ginger in 1 Tbsp. olive oil for just a couple minutes. Add 1 cup basmati and stir to coat. Add 1 Tbsp curry powder. Stir for a couple minutes to toast. Add 2 cups chicken broth, stir, bring to a boil, put a lid on it and simmer for 17-20 minutes.

During the last 5-6 minutes you can add baby shrimp or frozen peas. Garnish with fresh cilantro and chopped green onions.

Answer 5

because of the fact the eating place chefs in enormous parts, they probable use a rice cooker, yet i exploit the range ideal technique and get suited rice each and every time. range-ideal technique positioned the Basmati Rice in a medium sized, heavy saucepan. because of the fact of a intense quantity of starch clinging to the rice grains, many chefs wash this rice earlier cooking it. Soaking it for 0.5 an hour (it won't harm it to soak longer once you're headed out for artwork) earlier cooking makes the grains much less probable to interrupt for the time of cooking. conceal the basmati rice with chilly water. graceful around 2 to 3 cases alongside with your palms. Drain and repeat. thoroughly drain the water lower back and then fill with measured clean water the quantity of water would desire to be: a million cup of rice and a million a million/2 cups water to boil in case you like corporation rice, upload the main appropriate quantity of water. deliver to a boil, stirring 2-thrice to maintain it from clumping and sticking to the backside of the pan. whilst it includes a effervescent boil, decrease the warmth, stir one extra time and cover with an honest-installation lid. Simmer on low for 12 - 14 minutes earlier turning off the warmth. (It’s ultimate to apply a timer) ensure you prepare dinner it in a heavy pot and don't disturb the rice or take a peek mutually as its in direction of cooking. get rid of from warmth and stand coated, for yet another 5-10 minutes. till you're arranged to serve. The rice would desire to have absorbed each and every of the water and could only desire fluffing up with a spoon.

Answer 6

Fried Rice Recipe Prep Time: 15 min Cook Time: 12 min
Yield: 4 to 6 servings
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
Prep Time: 10 min Cook Time: 20 min Yield: 4 servings
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.

Dirty Rice Recipe
Prep Time: 25 min Cook Time: 15 min Yield: 12 servings
1 pound bulk pork sausage
1 pound chicken livers, finely chopped
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
4 cups hot cooked rice
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper
Cook the sausage and chicken livers in a large skillet until browned. Add the vegetables and saute until soft. Gently fold in the rice and parsley. Season, to taste, with salt and pepper.

:)

Answer 7

Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.

Answer 8

Go to "allrecipes.com", I always go there if I need any recipe. They have any kind of recipe you want, with lots of options. I Love it!!!