Good recipie for Savoury Rice?

Question

I'm going to have a go at making some nice hot spicy chicken like Nandos and I also want a nice rice to go with it... Ideas?

Answer 1

200 g (7 oz) long grain rice
1 onion
2 oz (50 g) mature Cheddar cheese
5 tbsp Fresh Tomato sauce
2 tbsp chopped parsley
1/2 tsp dried mixed herbs
a pinch of Cayenne pepper
1/4 tsp salt
1/2 stick (2 oz) 50 g butter



method
1. Wash and drain the rice.

2. Skin and chop the onion.

3. Cook the rice and onion in boiling salted water for 18-20 minutes; drain well.

4. Put the rice back into the dry saucepan.

5. Grate the Cheddar cheese and stir it into the mixture with the tomato sauce.

6. Add the parsley, herbs, Cayenne pepper, salt, and butter to the saucepan.

7. Stir well and heat for 3-4 minutes. Pile on to a warmed serving dish.

8. Serve hot with grated Parmesan cheese.


serving amount
serves 3 - 4

Answer 2

Savoury Rice recipe
ingredients
200 g (7 oz) long grain rice
1 onion
2 oz (50 g) mature Cheddar cheese
5 tbsp Fresh Tomato sauce
2 tbsp chopped parsley
1/2 tsp dried mixed herbs
a pinch of Cayenne pepper
1/4 tsp salt
1/2 stick (2 oz) 50 g butter



method
1. Wash and drain the rice.

2. Skin and chop the onion.

3. Cook the rice and onion in boiling salted water for 18-20 minutes; drain well.

4. Put the rice back into the dry saucepan.

5. Grate the Cheddar cheese and stir it into the mixture with the tomato sauce.

6. Add the parsley, herbs, Cayenne pepper, salt, and butter to the saucepan.

7. Stir well and heat for 3-4 minutes. Pile on to a warmed serving dish.

8. Serve hot with grated Parmesan cheese.
4 servings

Answer 3

Try the following rice recipes
Thai Green Rice

12 fl oz (340 ml) basmati rice
50 g creamed coconut
4 cloves garlic
2 large or 3 medium-sized fresh green chillies
4 cm cube root ginger
20 g fresh coriander
1½ tablespoons groundnut or other flavourless oil
3 x 2 inch (5 cm) pieces cinnamon stick
6 whole cloves
15 black peppercorns
1½ oz (40 g) unsalted cashew nuts, halved
2 medium onions, peeled and finely sliced
4 oz (110 g) fresh peas, or frozen and defrosted
1½ level teaspoons salt, or to taste
2 tablespoons lime juice

Begin by dissolving the creamed coconut in 8 fl oz (225 ml) boiling water, then place it in a food processor with the garlic, chillies, ginger and coriander stalks, whizzing until everything is finely chopped.

Leave this aside while you heat the oil over a gentle heat in the frying pan, then add the cinnamon sticks, cloves, peppercorns and cashew nuts to the pan and sauté everything gently for about 1 minute. Next, add the onions and continue to cook over a medium heat until they become softened and pale gold in colour, which will take 8-10 minutes. Next add the rice, then stir once and cook for another 2-3 minutes. After that, add the coconut mixture, give everything a stir, and cook for a further 2-3 minutes. Now add the peas, salt and 15 fl oz (425 ml) hot water, bring it all up to a gentle simmer, then cover with the lid. Turn the heat to low and let everything cook very gently for 8 minutes; use a timer here, and don't lift the lid.

Then remove the pan from the heat, take the lid off and cover the pan with a cloth for 10 minutes before serving. Finally, remove the pieces of cinnamon, sprinkle in the lime juice and the finely chopped coriander leaves, then fork the rice gently to separate the grains.


Spiced Pilau Rice
white basmati rice measured up to the 10 fl oz (275 ml) level in a glass measuring jug

2 cardamom pods
¾ level teaspoon cumin seeds
½ level teaspoon coriander seeds
1 tablespoon groundnut oil
1 small onion, peeled and finely chopped
1 in (2.5 cm) cinnamon stick
1 bay leaf
salt

Use a pestle and mortar to crush the cardamom pods and the cumin and coriander seeds. Then warm a 10 in (25.5 cm) frying pan (that has a lid) over a medium heat. Add the crushed spices (the cardamom pods as well as the seeds), turn the heat up high and toss them around to dry-roast them and draw out the flavour – this will take about a minute. After that, add the oil and the onion and fry the onion till lightly tinged brown.

Next stir in the rice – there's no need to wash it – and turn the grains over in the pan until they are nicely coated and glistening with oil, then pour in boiling water measured up to the 1 pint (570 ml) level in a measuring jug. Add the cinnamon, bay leaf and a good seasoning of salt, stir once only, then put the lid on, turn the heat down to its lowest and let the rice cook for exactly 15 minutes. Don't remove the lid and do not stir at any stage from now on, because this breaks the grains and makes them sticky. After 15 minutes, take the pan off the heat, remove the lid and cover the pan with a clean tea cloth for 5 minutes before serving. Then empty the rice into a warmed serving dish and fluff up lightly with a fork before it goes to the table.

Answer 4

Try this simple rice pilaf:

Saute an aromatic - half an onion, a clove of garlic, or one whole shallot - in a little olive oil until it's translucent. Choose just one of these unless you like a extra zip in your dishes. (I'd go with onion and garlic, in that case, adding the garlic for the last 30 seconds of saute time so it doesn't get too brown.) Add a cup of long-grain white (not instant) rice to the softened aromatic. Stir for 30 seconds to coat the rice; this helps prevent sticking.

Then add two cups of chicken broth or stock, or 1-3/4 cup plus the juice of a whole lemon (no seeds!). Bring this to a boil, cover (don't peek!) and cook over *low* for 25 minutes. As the rice steams, you can finish your other courses.

When cooking time is up, remove from heat and fluff it with a fork, then add herbs. I like parsley or chives, 1 tsp. dried or 1 TBSP freshly chopped. Taste it before adding salt and pepper; some chicken broths are already liberally salted.

Side note: If you use lemon juice, you can also grate the yellow skin of the lemon - this is called lemon zest - and add it for extra flavor once the rice is done. Don't grate the white skin underneath the yellow into your dish; the white is bitter.

If you skip the lemon and use only chicken broth, before you saute the onion, brown some sliced almonds, 2 TBSP or so, in the bottom of your dry saucepan over low heat. Remove these and set aside before cooking the onion. Add the toasted almonds to the rice after it cooks.

Answer 5

Try coconut rice,measure the rice before wasing & soaking,this same measure a cup or glass will do,is the one you use for measuring the liquid in which the rice will cook.
Heat oil in a pan with a bit of cinnamon,a couple of cardamoms,& a few pepper corns,when they change colour fry a large thinly sliced onion,when golden brown lift out half the onions for garnish,drain rice ,add to pan & toss gently,when grains feel warm ,add the liquid which is one & a half times the rice ,using same measuring utensil,this liquid should be half water & half cocnnut milk or cream ,add salt,stir once to mix,cover & cook with tight fitting lid.medium flame first part of cooking & low for the last half.Takes from 25 mins to half hour,keep covered till serving time.Mix gently but completely,serve topped with fried onions & chopped herbs.

Answer 6

I know its knaff but i use Bachelors savoury rice simple yet satisfying !!!

Answer 7

http://indianfood.bellaonline.com/Site.asp

Answer 8

ask Uncle Ben....