Starch – Rice

White and Wild Rice Pilaf

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Wild rice can be expensive and strong in flavor.  Mix it with white rice and it becomes a versatile side dish.  Feel free to add other herbs of your choice.  Add mushrooms /peas for color and flavor.

Ingredients:

  • 1 Tab olive oil
  • 1 large onion, chopped
  • 1 c chopped carrot
  • 1 c sliced celery
  • 2 garlic cloves, minced
  • 1/2 cup uncooked wild rice
  • 28 oz chicken/vegetable broth
  • 1 c uncooked long-grain white rice
  • 2 Tab chopped fresh parsley

Directions:

  1. Heat oil in a large nonstick skillet.
  2. Add onion, carrots, celery and garlic and cook until tender.
  3. Add wild rice and broth.
  4. Heat to a boil.
  5. Cover and cook over low heat for 25 minutes.
  6. Add white rice.
  7. Cover and cook over low heat for 20 minutes or until done.
  8. Stir in parsley

Serves: 6

Source:  Food.com Recipe by Bec6206

Rice Pilaf

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A very aromatic side dish – delish!

Ingredients:

  • 2 Tab butter
  • 1/2 onion, minced
  • 1/2 red bell pepper, minced
  • 2 pinches kosher salt
  • 2 c long grain rice
  • 2 3/4 c chicken broth
  • 2 strips orange zest
  • Pinch of saffron strands, steeped in 1/4 cup hot water
  • 1 bay leaf
  • 1 1/2 c frozen peas, thawed
  • Golden raisins and pistachios for garnish

Directions:

  1. Preheat oven to 350°.
  2. In a heavy, wide, lidded pan, melt butter over medium-low heat.
  3. Add onion, red pepper, and kosher salt.
  4. Sweat the onions and peppers until aromatic, stirring constantly.
  5. Add the rice and stir to coat.
  6. Continue stirring until rice smells nutty.
  7. Add chicken broth, orange zest, saffron and water, and bay leaf.
  8. Bring to a boil.
  9. Stir once, then cover pan with moistened dish towel (or tea towel).
  10. Place lid on pan and fold towel corners over lid.
  11. Bake for 15 minutes.
  12. Then rest at room temperature for 10 to 20 minutes without removing the cover.
  13. Meanwhile, simmer peas in salted water until heated through or heat in a microwave.
  14. Remove lid from rice and turn out onto a platter.
  15. Add peas and fluff with a large fork.
  16. Add raisins and pistachios.

Serves: 8

Source:   VPWL Guess Who is Coming to Dinner

Faux Fried Rice

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The ultimate “clean-out-the-fridge” dish!

Use long grain rice for fried rice. Long grain rice holds its shape and stays separate when stir-fried. Jasmine is one choice because it has a delicate and light floral aroma, not too sticky when cooked, and slightly dry in texture, making it easy to maneuver in the pan. Medium-grain like Calrose or brown rice can be used, but incorporate when chilled or day old as it is stickier. Make sure to always wash the rice before cooking to remove excess starches on the surface, which can cause clumping.

Leftover cold rice is ideal to use because the grains are separate and cook easier in the pan or wok. That doesn’t mean that a fresh pot of rice can’t be used, especially when the craving hits. It only takes about an extra 20 minutes to prepare.  The key to fresh rice is allowing it to cool slightly before using. The cooling process can quickly be done by spreading the rice on a sheet pan at room temperature, or chill in the refrigerator for 5 to 10 minutes if you’re impatient. The rice should be cool to the touch before adding it to the pan.  It is not unheard of to use instant (Minute) rice.

To make a vegetable fried rice, add in leftover vegetables (corn, mushrooms, green beans and diced peppers are all great). If you’re looking to make chicken fried rice (or any protein at all) add any cooked meat found in the fridge.

Ingredients:

  • 1 Tab oil
  • 2 cloves garlic minced
  • 2 tsp minced ginger
  • 2 green onions sliced and separate white from green
  • 1 10 oz bag frozen peas and carrots (or 1 c – or so – leftover veggies)
  • 2 eggs whisked
  • 1 c chopped cooked chicken pork or shrimp (optional)
  • 3 Tabs soy sauce
  • 1/2 tsp sesame oil
  • 3 1/2 c cold cooked white rice

Directions: 

  1. Heat oil in a wok or nonstick pan over medium-high heat.  Make sure the pan or wok is nice and hot to give the best results.
  2. Add in garlic, ginger and the white portion of the green onions.
  3. Cook until fragrant.
  4. Add rice continue to cook until rice slightly crisped and brown. Don’t stir too much, you do want to get a little bit of caramelization.
  5. Make a large well in the center of the pan with the rice.
  6. Pour in the whisked eggs,soy sauce & sesame oil, and scramble until small curds form.
  7. Add carrots & peas  (and protein if using) cook until heated.Garnish with remaining green onion and sesame seeds if desired.

Servings: 6 servings

Source:   The 12 year old Vietnamese Boy Scouts at Family Camp one year.

Marcella Hazan’s Parmesan Risotto

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Risotto is the ultimate test of patience!  No multi-tasking, no skimping on the stirring.  And it really does have to be made at the last minute. Parmesan Risotto is the purest and perhaps the finest of all risotti.  The only ingredient added to the rice and broth is Parmesan cheese.  You should never use anything except good-quality Parmesan cheese, but for this particular risotto you should make a special effort to obtain authentic, aged, Italian from the best supplier you know. Marcella Hazan will tell you so!

During truffle season in Italy, the risotto is crowned with thinly sliced fresh white truffles.  Fresh truffles are here for a few days in late November or early December  Should have a chance at a nice large truffle, do get it.   It is going to set you back a considerable amount,but you are not likely to regret it.
Ingredients:

  • 5 c homemade meat broth (or good store bought chicken broth)
  • 3 Tab unsalted butter
  • 2 Tab olive oil
  • 2 Tab onion or shallot, chopped finely
  • 1 1/2 c raw Italian Arborio Rice
  • 1/2 a heaping cup freshly grated Parmesan cheese  (use the fine grater)
  • Salt, if necessary

Directions:

  1. In a medium saucepan, bring the broth to a very slow, steady simmer on a burner near where you’ll be cooking the risotto.
  2. Put 1 tablespoon of butter, the olive oil, and the chopped onion in a broad, sturdy pot, and turn on the heat to medium high.
  3. Cook and stir the onion until it becomes translucent.
  4. Then add the rice. Stir quickly and thoroughly until the grains are coated well.
  5. Add ½ cup of simmering broth and cook the rice, stirring constantly with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all the liquid is gone.
  6. You must never stop stirring and you must be sure to wipe the bottom of the pot completely clean frequently, or the rice will stick to it.
  7. When there is no more liquid in the pot, add another ½ cup, continuing always to stir in the manner described above. Maintain heat at a lively pace.
  8. Begin to taste the rice after 20 minutes of cooking. It is done when it is tender, but firm to the bite. As it approaches that stage, gradually reduce the amount of liquid you add, so that when it is fully cooked, it is slightly moist, but not runny.
  9. When the rice is about 1 or 2 minutes away from being fully cooked, add all the grated Parmesan and the remaining butter.
  10. Stir constantly to melt the cheese and wrap it around the grains.
  11. Off heat, taste and correct for salt, stirring after adding salt.
  12. Serve promptly.

Serves: 4

Source:  The Classic Italian Cook Book, Marcella Hazen

 

Geelrys (African Yellow Rice with Raisins)

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Rice is one of those alternate starches that accommodates many variations.   This is easy and not “too different” to appeal to kid.  Geelrys is one of many South African dishes with roots in the Dutch East Indies. This sunny yellow side dish is the traditional accompaniment to nayama choma (roasted meat).  

Ingredients: 

  • 4 c water or stock
  • 2 1/2 c long grained or Basmati rice
  • 1 tsp turmeric
  • 1 cinnamon stick
  • 1/2 tsp ground cinnamon
  • 1 or 2 Tab brown sugar
  • Salt and pepper – to taste
  • 1/2 c raisins

Directions:

  1. Add the water or stock to a large saucepan and bring to a boil over medium heat.
  2. Add the remaining ingredients and return to a boil.
  3. Reduce heat to low, cover tightly and simmer for 15 minutes.
  4. Remove from heat and set aside, covered, for another 5 to 10 minutes.
  5. Discard cinnamon stick, fluff with a fork and serve hot.

Variations:

You can use instant rice also.  Boil all the ingredients except the rice for 5 minutes, then add the rice (using the ratio of water to rice recommended) and cook according to the directions on the box.
Golden raisins (sultanas) work very well with this dish.
Stir 1 or 2 tablespoons of butter into the cooked rice at the end.

Serves: 4 – 6

Source:  geniuskitchen.com

Salsa Rice

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It’s a snap to change the spice level in this popular rice side dish by choosing a milder or hotter salsa. It’s a delicious way to round out burritos or tacos when the clock is ticking.

Ingredients:

  • 1-1/2 cups water
  • 1-1/2 cups chunky salsa
  • 2 cups uncooked instant rice

Directions:

  1. In a saucepan, bring water and salsa to a boil.
  2. Stir in rice.
  3. Remove from the heat; cover.
  4. Let stand for 5 minutes.

Servings:  5

Source:  Cathy Painter/Allison Cozza – Molly Ingle, Canton, North Carolina

Pineapple Rice

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When cooking for a big crowd, you don’t want to spend a lot of time at the last minute.  This can be made ahead and reheated in the oven.  Great for a luau.

Ingredients:

  • 15 c instant rice
  • 7 c pineapple juice (56 oz)
  • 7 c coconut milk (56 oz)
  • 1/2 c flaked coconut
  • 2 cans crushed pineapple (40 oz)
  • 3 Tab Thai red curry paste
  • 1 Tab garlic powder
  • 1 1/2 tsp onion powder
  • 1 1.2 tsp ginger
  • 1/2 c lime juice
  • 1 1/2 c cilantro
  • 1 1/2 c cashews (optional)

Directions:

  1. Boil the rice in the pineapple juice and coconut milk.
  2. Mix remaining ingredients together.
  3. Stir into the rice.
  4. If preparing early, place in casserole and reheat in oven.

Serves:  50

Source:   KOA 2016 – can’t find the recipe.

Chili and Cheese Rice

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Good with barbequed meats because it does not require gravy or sauce.

Ingredients:

  • 1 c raw rice cooked (1 c raw rice = 4 c cooked)
  • 4 oz diced green chilies
  • 1 1/3 c sour cream
  • 1/2 lb jack cheese, grated (2 c)

Directions:

  1. Preheat oven 350°
  2. Combine the cooked rice with the chilis, sour cream and 3/4 of the cheese.
  3. Turn into a greased 1 1/2 quart casserole.
  4. Sprinkle remaining cheese on top.
  5. Bake, uncovered, 30 minutes or until cheese is bubbly and rice is heated through.

Serves:  6

Source:  Probably Sunset Magazine

Oven Baked Rice

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This is a great way to prepare rice when having company. No stuck pan or overcooked rice, every grain will be perfect.
Ingredients: 
  • 1 c. raw rice (NOT Minute Rice. NOT Converted Rice)
  • 2 tbsp. butter
  • 1 tsp. salt
  • 2 1/4 c. water
Directions:
  1. Measure carefully.
  2. Preheat oven 350°.
  3. Combine all ingredients in a 6 cup buttered dish.
  4. Cover and bake in a preheated oven for 1 hour.
Serves: 4 to 6 servings.
Source:  Cooks.com
Note:  1 cup rice raw = 3 cups cooked
1 lb rice raw = 7.5 cups cooked
Rice for 50
Ingredients:
  • 1/2 c oil
  • 1/2 gal rice (7.5 c = 1 lb)
  • 1 gal warm water
  • 1/2 c onion soup mix (optional)
Directions:
  1. Preheat oven 350°
  2. Heat oil in 404 pan (large roasting pan) in the oven.
  3. Add rice and stir to coat and heat.
  4. Add water. (with soup mix)
  5. Seal tightly with foil.
  6. Bake for 30 minutes.  To not check, peek or disturb!

Baked Rice

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Instant rice is good, but this is better and can be done ahead.  I have made this with regular CalRose rice and it just takes a little longer to cook.

Ingredients: 

  • 1 1/2 c converted rice (not long grain or CalRose)
  • 1 1/2 tsp salt
  • dash of pepper
  • 2 Tab butter
  • 3 1/2 c boiling water

Directions: 

  1. Preheat oven 350°.
  2. Put rice into 2 quart casserole with tight fitting lid.
  3. Dot with butter.
  4. Pour boiling water over rice, stirring with a fork to melt butter.
  5. season with salt and pepper.
  6. Bake covered for about 45 minutes.
  7. Before serving, fluff with a fork.

Serves: 6

Source: Unknown??

Notes: To add color and flavor, add chopped parsley and soy sauce.  Lemon curls may be used as garnish.

1 lb rice (raw) = 2 cups (raw)
1 lb rice (cooked) = 8 cups cooked