rice dishes?

Question

what are the best rice dishes you have cooked or tried? recipes would be appreciated!

Answer 1

Winter Squash Risotto

1 tbl. olive oil
1 small chopped onion
1.5 cups diced winter squash (butternut, acorn, etc.)
3.5 cups chicken broth - or more
1 cup Arborio rice
1/2 cup white wine
1/4 cup grated Parmesan cheese

Saute onion in olive oil over low heat about 10 minutes. Add squash
and .5 cup chicken broth. Cover pan and cook until squash is
tender, about 10 minutes. Add rice and wine and cook until wine
is absorbed. Add 2.5 cups broth and simmer uncovered until liquid
is absorbed, about 30 minutes. Add .5 cup broth and stir until
rice is tender and creamy, about 5 minutes. Mix in Parmesan and
serve.


Cilantro Rice

1 cup fresh cilantro
2 garlic cloves
1 fresh jalapeno chili, stemmed (optional)
2 1/2 cups vegetable broth
2 teaspoons olive oil
1 1/2 cups long-grain white rice
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/3 cup grated carrot
salt (optional)

In a blender, whirl cilantro, garlic, chili and 1 cup broth until
smooth. In a 3-4 quart pan over medium heat, stir oil, rice, onion
powder, and cumin until rice is a pale golden color, 5-8 minutes.Stir
in cilantro mixture, remaining broth, and carrot. Cover, bring to
a boil over high heat, then reduce and simmer until liquid is
absorbed, about 18 minutes. If desired, season to taste with salt.

Shellfish and Chicken Paella


Serves: 2

1 medium onion, diced
3 tablespoons olive oil
2 tablespoons curry powder
1 tablespoon turmeric
1 tablespoon ancho powder
1/2 pound chorizo, sliced
4 cups rice
6 cups water
4 chicken thighs
4 large sea scallops
4 shrimp, heads on
2 lobsters (claws and tail)
7 cultivated black mussels
6 littleneck clams
8 asparagus spears

In a saute pan on grill, sweat onions in olive oil add spices with
a little water cook for 10 minutes. Add chorizo and render fat.
Add rice and coat with oil. Add water and cook until al dente.

In a saute pan on the grill, steam rice. On the grill, cook chicken,
clams, shrimp, scallops, asparagus, mussels and lobster, until
done. On a large plate, paella pan or soup bowl spoon out rice
mixture. Add chicken and shellfish on top and serve

Answer 2

So, this is a recipe I kinda made up, Kinda not, and it can be vegitarian.
So, cook up some rice, with or without chicken broth. Then chop (dice) some carrots, chives, and onion. And some peas, (if they're frozen, already defrosted) and put all that in a pan with some olive oil. When the rice is just about sone, put the rice in with the veggies, add some more broth, and toss it around. It's really good!

Answer 3

Rice and Bean Salad. Very Very easy and delicious. Ive had dozens of people ask for the recipe. All you need is 2 cups of cooked white rice, 1 cup of drained canned black beans (rinsed), 1/2 cup diced tomatoes, 1/2 cup italian dressing, and 1/2 cup of cheddar cheese. Mix all ingredients together and serve at room temperature. Also tastes great the next day.

Answer 4

Why not dessert?

Rice Fritters -- Gene H. developed recipe.

2 large eggs and one extra yolk/ 3 Tblsp. heavy cream
I cup cooked rice/ 1 Tblsp. butter, unsalted
2 tsp sugar/ salt, to taste
1/2 cup bread crumbs/ oil -- deep fryer or crock pot

Beat 1 egg and the yolk until frothy and mix in 2 Tblsp. cream and the rice. Pour into saucepan and cook on low heat, stirring constantly until it thickens. Then add the butter, sugar, and salt. Stir together and set aside to cool.
Mix the remaining egg with the rest of the cream in a bowl.
Spread the bread crumbs out on a plate.
Form the rice mixture into small, flat cakes and then dip them in the egg mix and then put them on the bread crumbs and flip so both sides are covered.
Cook them in the deep fryer or crock pot at 375 degrees for 2 - 4 minutes, or until they are toasty brown. Only cook 2 or 3 at a time so the oil will remain hot. Put the finished cakes on a paper towel on a plate until you've cooked them all.
Transfer to a serving platter and serve with a variety of syrups and jams. I like to have, oh, maple and blueberry syrup and strawberry and black currant jam.
They're good.

Answer 5

15 MINUTE WILD RICE STUFFING

1 pkg. UNCLE BEN'S® Wild Rice (5 minutes variety)
1 pkg. Stove Top Stuffing Mix (cornbread flavor)
1 c. bread crumbs
1 can chicken broth
1 can mushroom stems and pieces (drained) (optional)

Prepare rice according to package directions, but remove from stove just before it's done.
Melt butter called for on stuffing package. Mix with chicken broth, stuffing, seasoning stuffing mix and bread crumbs. Add hot water until mixture is gooey-sticky. Mix in rice and mushrooms. Place in rectangular baking pan. Bake 12-15 minutes in a preheated 375 degree oven.

Stuffing can be microwaved. Cover with plastic wrap and set microwave for 5 minutes on high and 7 minutes on 2/3 power (about 7 cook level).

Answer 6

Mexican Rice III
SUBMITTED BY: ALANASMOM PHOTO BY: Goosta

"This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock."

PREP TIME 5 Min
COOK TIME 25 Min
READY IN 30 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
US METRIC

About scaling and conversions

INGREDIENTS
1 cup long grain white rice
1 tablespoon vegetable oil
1 1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved


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DIRECTIONS
In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
Layered Enchilada Bake
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REVIEWSMORE MEMBER REVIEWS
Reviewed on Jun. 2, 2005 by KAET I really love this recipe but agree with a previous reviewer that, while it is pretty authentic Mexican restaurant fare, it isn't anything like the rice I've had made by people from Mexico. Living in the Phoenix area for 15+ years, I've had lots of variations on the theme. Still, it is an excellent recipe, and my husband prefers it to any that we've had in restaurants. I found that it is even tastier if I saute the rice for a few minutes, then add the veggies (garlic finely minced)to the pan and let them cook down just a bit. That way, the flavors "mingle" better, and it sweetens up the garlic and onion. A brief saute also distributes the taste of the jalapeno and dissipates the heat. Thanks for a great recipe.

10 users found this review helpful

Reviewed on May 29, 2005 by ITSGRIM Very good rice, although in my mind not entirely authentic. My husband IS an authentic Mexican, and his mother's rice is nothing like this. It may just be a regional thing, though - I saw a few comments that this rice is similar to that served in Arizona restaurants, whereas my in-laws are in Texas and most of the rice served in those Mexican restaurants are very similar to my mother-in-law's. Although here in the northeast I find most Mexican restaurant rice similar to what I'm used to, also. But, anyway.... Next time I will: omit the green pepper as their taste tends to bully the other flavors, up the cumin to 3/4 tsp, and stir in the cilantro after the rice is cooked to keep it's fresh, earthy flavor intact.

10 users found this review helpful

Reviewed on Apr. 8, 2007 by Meximama

Answer 7

This is mine.

2 Tbsp olive oil
1 big Tbsp minced jarred garlic, and minced ginger
1 cup basmati rice
1 Tbsp curry powder
2 cups chicken broth
1/2 pound baby shrimp
1 bunch of green onions, chopped
A big handful of cilantro, chopped

Saute the garlic and ginger in the oil over medium heat until fragrant. Stir in the rice and coat well for a minute or two. Stir in the curry powder for a minute. Raise the heat to high and add the broth. When it boils, put a lid on it and reduce to a simmer for 20 minutes. Halfway through, stir in the shrimp, green onions, and cilantro, put the lid back on and finish cooking.

It's one of my favorite dishes.

Answer 8

Broccoli Rice casserole

INGREDIENTS
2 (10 ounce) packages frozen chopped broccoli
3 cups instant rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups water
1 (16 ounce) package processed American cheese, cubed
1 tablespoon butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste



DIRECTIONS
Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

Answer 9

I love to fry up some diced up bacon until crisp, remove from pan and cook some peppers and celery, drain fat, add bacon back in, add can of chopped tomatoes, little garlic powder, parsley, crushed red pepper flakes, salt & pepper.. simmer 15-20 minutes, then add cooked rice. Something simple I made up but it is good...