I am looking for some recipes for rice. Filling and tasty family food recipes. Any sugestions?

Answer 1

Ingredients
3/4 c Rice Basmati - or long-grain rice
1 1/2 c Less 2 tbsp water
1 ts Oil
Salt to taste
1/2 lb Chicken cut into small pieces
3 tb Oil
1 lg Onion chopped
1/2 ts Ginger paste
1/2 ts Garlic paste
1 ts Ground cumin
1 ts Ground coriander
1/2 ts Turmeric powder
1 Bay leaf
2 Cloves
2 Cardamoms
pn Cinnamon
1 sm Tomato quartered
1 sm Potato peeled and quartered
3 tb Plain yogurt
1/4 ts Saffron

Instructions

1. Wash rice and put in a small saucepan with all above ingredients. Bring it to a boil on high heat, then cover and simmer gently until all the water is absorbed. The grains should be tender but firm. Set aside uncovered. Heat oil in a large saucepan (medium heat), add onions and fry till golden around the edges, add garlic and ginger.


2. All at once add all the spices and fry one minute longer. Add all other ingredients except saffron. Add salt to taste. Cover and cook on low heat till chicken is tender, stirring occasionally (about 1/2 hour). There should be very little liquid remaining in the pan. (During cooking a little water may be added if necessary to avoid sticking).


3. Add half the prepared rice, spreading it evenly over the mixture, drizzle one tbsp of oil over it and add the saffron mixed into two tsp of milk. Cover with remaining rice, cover and cook on very low heat for ten minutes.


4. Serve accompanied with whipped, lightly sweetened yogurt. The chicken could be substituted with 1/2 pound of mixed vegetables.

YUM YUM!!!!!!!!!

Answer 2

This is one I learned at Uni from a friend. Rinse some basmati rice (one cup per person) several times, until the water runs clear. Make some stock (chicken or vegetable) with a stock cube. Get a large frying pan or big saucepan, put in enough veggie oil to cover the bottom, add some garlic, chopped onions, pepper and spices (chilli powder, cumin - whatever you like - you can be as adventurous or as careful as you like!). Heat gently stirring constantly to soften the onion, and infuse the oil with the spices. Turn the heat up a bit, add the basmati rice, and stir well constantly, until the rice is just before the point at which it pops. It should be slightly browned, and you should be getting the lovely basmati smell. Pour in enough of the warm stock as you need to cover the rice, and mix it in well. Adjust the temperature if necessary: it should be at a moderate simmer, rather than a boil. Add a can of tomatoes, or some passata, as much of a can of chick peas (rinsed) as you like, some kidney beans, mushrooms, and/or whatever veggies and bean/peas you like. Chopped green peppers and baby sweetcorn also go very well! Cook until the rice is done (topping it up with more stock if the liquid gets low. Check the flavour before serving, and add more salt/pepper/a dash of worcestershire sauce to taste. If it's very spicy, you could try serving it with some natural yoghurt, or some sour cream. This is an easy, healthy and filling recipe, which you can easily adapt to people's tastes. I hope you enjoy it as much as I do!

Answer 3

Savoury recipe - take a packet of Tesco pilau rice, add the required amount of water, then add a can of tuna and some peas. Makes a very tasty, cheap and filling meal.

Sweet - take a cup of arborio (pudding) rice, add a couple of tablespoons of sugar, a whole can of evaporated milk plus half a can of water swooshed round to pick up the last of the milk in the tin. Put in an oven proof dish and bake on a low heat for a couple of hours. It is dreamy, creamy lovely stuff.

Answer 4

make a risotto. i love the ones that you put in the oven. fry some diced bacon for 5 mins, then add a chopped onion and a knob of butter, and cook until soft. Then add some risotto rice (bout 1/2 a pack) and stir into the bacon and onion. Add a glass of white wine and cook off for a few mins. transfer into a big ovenproof dish and add a pint and a 1/4 of chicken stock. Then add some halved cherry toms (i usually put in a normal sized punnet) cover and stick in the oven at about 180' for 20 mins, then check it, you may have to add some more boiling water and stick it back in for a while. When cooked, remove from the oven, stir in some grated Parmesan, cover again for a few mins then serve. Delicious!

Answer 5

The whole point of rice is that you can eat it with anything. Wholegrain takes upwards of 25 minutes to cook--but has better flavour. Down side of rice is that it should'nt be kept in cooked state for more than 3 days in cold fridge.
Great, pre-boiled in a wok with any meat (put in first), most veg, fish and pre-cooked pulses---always add small amount of water before adding rice to deglaze, this also moistens and flavours rice.
Most wok recipes are done in less time than preparing a pot noodle--if rice is pre-cooked.

Answer 6

A Clone of Benihana's Fried Rice

Yield: 4 servings

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 7

Anything that you have ledft in the cupboards. Onions, mushrooms, tinned tomatoes, peppers, sweetcorn, chicken, salami. Boil the rice in chicken or vege stock. Fry the veg then add the tomatoes, mix in the rice, pre cooked veg like sweetcorn. Any herbs or spices you fancy and meat if you're using it. A little chili if you like and possibly a pinch of sugar if the tomatoes are too sharp. Yum!

Answer 8

2 cups of rice, 1 chopped onion mixed with salt and pepper, a little butter, 3 cups of milk and 1 cup of broth (or water and a chicken stock). Leave on stove for 15 minutes then put in oven. Delicious!

Answer 9

Risotto never fails and is wonderfully simple to make. Check out Jamie Olivers Italy for some excellent recipes!

Answer 10

DO YOU WANT SAVOURY OR SWEET, A NICE SAVOURY ONE IS,
1 ONION CHOPPED
TWO CLOVES GARLIC CRUSHED,
HANDFUL OF MIXED PEPPERS
2 OZ'S CHOPPED MUSHROOMS
PEAS& SWEETCORN.
I CUP LONG GRAIN RICE
SALT &PEPPER.
JUST FRY ONION TILL SOFT ADD MUSHROOMS BROWN,THEN ADD GARLIC, STIR WELL THEN ADD EVERYTHING ELSE,STIR WELL, ADD TWO CUPS OF WATER, BRING TO THE BOIL, THEN COVER PAN AND SIMMER TILL ALL THE WATER HAS BEEN ABSORBED, USUALY ABOUT 15 TO 20 MIN, WHEN COOKED JUST GIVE IT A GOOD STIR WITH A FORK, THIS DISH IS ALSO VERY GOOD COLD FOR BBQ'S