recipes rice

maxican rice

Authentic Mexican Rice and Beans Recipe – Secret Formula

Easy Authentic Mexican Rice and Beans Recipe:

Category: Mexican
Servings: 6

Ingredients:

  • 1 pt Dairy Sour Cream
  • ½ lb Monterey Jack Cheese
  • 4 oz Chopped green peppers, cut
  • Into strips (1 cm.)
  • 3 c Cooked seasoned rice
  • ½ c Parmesan cheese

Instructions:

  • 1>. Combine sour cream, chilies, and salt. 2>.In a 13 x 9-inch baking pan, layer 1 cup cooked rice, ½ sour cream-chili mixture, and 1/2 cheese strips. Repeat layers and top with the remaining cup of rice.
  • Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with Mariachi meatballs and sauce. Continue baking for 5 minutes or until cheese melts.

Mexican Rice #2

Maxican Spanish Rice

Category: Mexican
Servings: 4

Ingredients:

  • Kernel corn with red and
  • Green peppers
  • 4 oz (1 cup) shredded Monterey
  • Jack cheese

Instructions:

  • Brown ground beef in large skillet; drain. Stir in salsa, corn, water, and chili powder; bring to a boil. Stir in rice. Cover; remove from heat. Let stand 5 to 7 minutes or until liquid is absorbed.
  • Fluff mixture with a fork; sprinkle with cheese. Cover, let stand 2 to 3 minutes or until cheese is melted. 7 (1 cup) servings. From: Pillsbury, cook pasta in a rice cooker, Rice & Beans Shared By: Pat Stockett

Mexican Rice Mix

Mexican rice mix

Category: Mexican
Servings: 1

Ingredients:

  • 4 c Raw Long Grain Rice
  • 4 tsp Salt
  • 1 tsp Dried Basil
  • ½ c Green Pepper Flakes
  • 5 tsp Parsley Flakes

Instructions:

  • Combine all ingredients in a large bowl; stir until well blended. Put about 1 ½ cups of mix into three 1-pint airtight containers and label as Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8 months.
  • Makes about 4 ½ cups of mix. Mexican Rice: Combine 1 ½ cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan.
  • Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid, is absorbed. Makes 4 to 6 servings.

Mexican Cinnamon Rice

Mexican cinnamon rice

Category: Mexican
Servings: 6

Ingredients:

  • ½ c Onion; Chopped, 1 Md
  • 1 ea Clove Garlic; Finely Chopped
  • 2 tbs Margarine Or Butter
  • 1 c Regular Rice; Uncooked
  • ½ c Currants
  • 2 ¼ c Chicken Broth
  • 2 ts Cinnamon; Ground
  • ¼ ts Salt
  • 1 x Fresh Cilantro; Snipped, *

Instructions:

  • To taste. Cook and stir the onion and garlic in the margarine in a 3-quart saucepan until the onion is tender. Stir in the remaining ingredients except for the cilantro.
  • Heat to boiling, stirring once or twice, then reduce the heat and simmer, covered, 16 minutes. (DO NOT lift the cover or stir.)
  • Remove from the heat and fluff the rice lightly with a fork. Recover and let steam for about 10 minutes before adding the cilantro.

Mexican Rice Tart

Mexican rice tart

Category: Mexican
Servings: 6

Ingredients:

CRUST

  • 1 ¼ c Rice,long-grain
  • 2 Egg whites

FILLING

  • 1/3 c Monterey Jack, shredded
  • 1 c Chicken breast, shredded

OPTIONAL TOPPINGS

  • Dairy sour cream
  • Green chilies, chopped
  • Black olives, sliced
  • Picante sauce

Instructions:

  • Prepare Crust: Cook rice following package directions, salt optional. Drain to remove any excess liquid. Cool slightly, Lightly beat egg whites in small bowl; stir in olives and green onion.
  • Stir egg white mixture into rice. Coat inside of 10″ tart pan with removable bottom with nonstick vegetable-oil cooking spray. Spoon the rice into the pan to cover the bottom evenly and make a high rim.
  • Prepare the Filling: Scatter half the cheese over the crust. Combine the chicken, chilies, green onion, olives, and Picante sauce in a medium-size bowl. Spread in the crust.
  • Bake in preheated moderate oven (350’F) for 20 minutes. Scatter the remaining cheese over top. Bake for another 10-15 minutes or until the cheese is melted. Let stand for 10 minutes.
  • Remove the pan sides; place the tart on a serving plate. Garnish with dairy sour cream, chopped green chilies, and black olives, if you wish, and serve with additional Picante sauce. (Shirley DeSantis, East Windsor NJ)

Mexican Spanish Rice

Maxican Spanish Rice Recipe

Category: Mexican
Servings: 6

Ingredients:

  • 3 tbsp Shortening
  • 1 ½ c Rice
  • ½ c Onion, sliced
  • ½ c Bell pepper, sliced
  • 14 oz Can whole tomatoes
  • 1 MD Clove garlic, minced
  • 1 tsp Black pepper
  • 2 tsp Salt
  • 3 c Water

Instructions:

  • Melt shortening in a large skillet. Add rice and brown. When rice is golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic, and pepper. Mix well and add 1 ½ cups warm water or enough to just cover the rice.
  • Add salt. Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy.
  • Note: You may substitute peeled seeded green chili for the bell pepper.

Mom’s Spanish Rice

Mom's spanish rice

Category: Mexican
Servings: 4

Ingredients:

  • 2 tbsp Salad oil
  • 1 1/3 c Rice
  • 2 TB minced onion
  • 1 lb chuck/hamburger
  • ½ ts Salt
  • 2 8 oz cans tomato sauce

Instructions:

  • From: Mom. In hot fat in skillet, cooker rice with onion and beef till golden brown.
  • Add salt and rest of ingredients; simmer, covered until rice is tender. Makes 4 servings. For more Asian rice information see details.

Red Rice

Mexican red rice

Category: Mexican
Servings: 6

Ingredients:

  • 1 ea Red Bell Pepper; Lg, *
  • 1 x Jalapeno Peppers; **
  • ¼ c Onion; Chopped, 1 Sm
  • 2 tbs Margarine Or Butter
  • 1 c Rice; Regular, Uncooked
  • 2 c Chicken Broth
  • ¼ ts Salt
  • 1/8 ts Red Pepper Sauce

Instructions:

  • Roast and peel the pepper (See Sowest 1 for directions) and seed. You should use the red jalapeno peppers and they should be roasted, peeled, and seeded. (See Sowest 1 for directions) This is also to your taste. Use as many peppers as you like.
  • Place the bell pepper and chiles in a high protein low cholesterol processor work bowl fitted with the steel blade or in a blender container; cover and process until smooth.
  • Cook and stir the onion and garlic in the margarine in a 3-quart saucepan until the onion is tender. Stir in the remaining ingredients except for the bell pepper mixture.
  • Heat to boiling, stirring once or twice; reduce the heat. Cover and simmer for 16 minutes. (DO NOT lift the cover or stir!) Remove from the heat; stir in the bell pepper mixture. Cover and let steam for about 10 minutes and then serve.

Duck with Pine Nut Wild Rice

 pine nut wild rice

Category: Mexican
Servings: 4

Ingredients:

  • 1 x Apricot Basting Sauce; *
  • 1 x Duckling; 4 1/2 to 5 Lbs.
  • 1 x Pine Nut Wild Rice; Below

PINE NUT WILD RICE

  • ½ c Wild Rice; Uncooked
  • 2 TB Green Onions/Tops; Sliced
  • 1 ts Margarine Or Butter
  • 1 ½ c Chicken Broth
  • 2 oz Pine Nuts; Toasted, 1/2 Cup
  • ½ c Pears; Dried, Chopped
  • ½ c Currants

Instructions:

  • See Sowest 2 for the recipe. Prepare Apricot Basting Sauce and set aside. Heat oven to 350 degrees F. Place duckling, breast side up, on a rack in a shallow roasting pan.
  • Brush with Apricot Basting Sauce. Insert a meat thermometer so that the tip is in the thickest part of the inside thigh muscle and doesn’t touch the bone. Do not add water and do not cover.
  • Roast, brushing with the sauce 2 or 3 times until thermometer registers 180 to 185 degrees or drumstick meat feels very soft when pressed between fingers, 2 to 2 1/3 hours. Serve with Pine Nut Wild Rice.

PINE NUT WILD RICE:

Cook and stir wild rice and onions in margarine in a 2-quart heavy saucepan over medium heat until onions are tender about 3 minutes.

Stir in broth. Heat to boiling, stirring occasionally, reduce heat, and cover. Simmer until wild rice is tender, 40 to 50 minutes. Stir in pine nuts, pears, and currants.

Picadillo (Rice-And-Beef Hash/filling)

rice and-beef hash

Category: Mexican
Servings: 2

Ingredients:

  • 2 tsp Olive oil
  • 8 oz Cooked ground beef (sirloin-or top round)
  • ¼ c Diced onions
  • ½ Garlic clove, minced
  • 2 LG Pimiento-stuffed olive,-sliced crosswise
  • 2 Pitted black olives, sliced-crosswise
  • ¼ ts Each salt and pepper

Instructions:

  • Dash each ground cinnamon and ground cloves In 10-inch skillet heat oil over medium heat; add beef and cook, breaking up large pieces with a wooden spoon, until crumbly.
  • Add onion and garlic and saute until onion is softened about 5 minutes. Stir in the remaining ingredients.
  • Reduce heat to low and cook, stirring occasionally, until flavors are well blended, about 20 minutes. Serve with rice or as a filling for tacos or tortillas. Makes 2 servings.

[Weight Watchers new International cookbook] Posted by Nazmin Sarker.

Rice Con Queso

rice con queso

Category: Mexican
Servings: 6

Ingredients:

  • 3 c Cooked brown rice (1 ½-cups uncooked), cooked with Salt and pepper
  • 1 1/3 c Cooked black beans or-blackeyed peas, pinto beans, Etc. (about ½ cup uncooked)
  • 3 cloves garlic, minced
  • 1 LG Onion, chopped
  • 1 sm Can chiles, chopped
  • ½ lb Ricotta cheese thinned with a little low-fat milk or Yogurt until spreadable
  • ¾ lb shredded Monterrey Jack cheese
  • ½ c Shredded cheddar cheese

Instructions:

  • Garnishes (optional): chopped black olives, onions, fresh parsley
  • Preheat oven to 350 degrees F. Mix together rice, beans, garlic, onion, and chilies.
  • In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans.
  • Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving. Complementary protein: rice and beans and milk products.
  • From: Diet for the small planet by Frances Moore Lappe’ ISBN 0-345-30691-0. Random House, New York. 1971-82 Posted by Karin Brewer, Cooking Echo, 7/92

See Related: Casserole of Beans in Tomato Sauce Recipe

Rice with Crab

rice with crab

Category: Mexican
Servings: 4

Ingredients:

  • ¾ c Long Grain Rice
  • ¼ c Onion; Finely Chopped, 1 sm.
  • 1 ea Clove Garlic; Minced
  • 2 TB Cooking Oil
  • 1 ¼ c Water
  • 8 oz Tomatoes; Cut up, 1 can
  • 1 ½ ts Instant Chicken Bouillon
  • ¼ ts Salt
  • 1 x Hot Pepper Sauce; To Taste
  • ½ c Frozen peas
  • 7 ½ oz Crab Meat; 1 can, *, OR
  • 7 ½ oz Frozen Shrimp; **
  • 2 TB Sherry; Dry

Instructions:

  • Crabmeat should be drained, broken into chunks, and the cartilage removed. Shrimp should be shelled and cooked.
  • In a skillet cook rice, onion, and garlic in oil over medium-low heat, stirring occasionally until rice is golden brown. Remove from the heat.
  • Add water, undrained tomatoes, bouillon granules, salt, and a few dashes of hot pepper sauce.
  • Cover and simmer for about 15 minutes or till most of the liquid is absorbed.
  • Stir in the peas and cook for 5 minutes longer. Stir in the crab or shrimp and sherry; heat through. Serve.

Southwest Green Rice

southwest green rice

Category: Mexican
Servings: 6

Ingredients:

  • 2 ea Poblano Chiles; Lg, *
  • 2 ea Cloves Garlic; Finely Chopped
  • ½ c Onion; Chopped, 1 Md
  • 1 c Regular Rice, Uncooked
  • 2 c Chicken Broth
  • ¼ ts Salt
  • ¼ c Parsley; Snipped

Instructions:

  • The Poblano Chiles should be roasted and peeled (see Sowest 1 for instructions) and seeded.
  • Place the chiles, garlic, and onions in a work bowl of a food processor fitted with the steel blade, or in a blender container; cover and process until smooth.
  • Mix the chile mixture and the remaining ingredients except for the parsley, in a 3-quart saucepan.
  • Heat to boiling stirring once or twice, reduce the heat and simmer, covered, for about 16 minutes. (DO NOT lift the cover or stir.)
  • Remove from the heat and fluff lightly with a fork. Cover and let steam for about 10 minutes. Stir in the parsley and serve.

Tex-Mex Rice

tex mex rice

Category: Mexican
Servings: 6

Ingredients:

  • 3/4 c Onion, chopped
  • 2 TB Olive Oil
  • 1 c Rice, raw
  • ¼ ts Black Pepper
  • 2 Garlic Cloves
  • 2 ½ c Vegetable Broth
  • 1 ½ tsp Ground Cumin
  • 1 Red Bell Pepper

Instructions:

  • Mince garlic. Remove seeds and dice bell pepper. In a Dutch oven, cook onion, garlic and raw rice in oil until onion is tender and rice is lightly browned.
  • Add chicken broth and bring to a boil. Stir in cumin and black pepper.
  • Cover tightly and simmer 20 minutes. Remove from heat. Stir in bell pepper.
  • Let stand covered until all liquid is absorbed, about 5 minutes. Posted by Sandee Eveland in Intercook

Acapulco Rice

acapulco rice

Category: Mexican
Servings: 4

Ingredients:

  • 16 oz Tomato Sauce
  • ½ c Water
  • 3 tsp Chili Powder
  • ½ c Minute Rice
  • ½ c Crushed Tortilla Chips
  • ½ c Shredded Cheddar Cheese

Instructions:

  • Combine tomato sauce, water, and chili powder in a medium-sized saucepan.
  • Bring to a full boil. Stir in rice. Cover, remove from heat and let stand for 10 minutes. Sprinkle with tortilla chips and cheese.
  • Serve with shredded lettuce and sour cream if desired. From: Syd’s Cookbook.

Bean and Rice Burritos

bean and rice burritos

Category: Mexican
Servings: 2

Ingredients:

  • 28 oz Water-packed pinto beans– drained and rinsed
  • 1 c Cooked brown rice; -OR– up to double this amount
  • 1 ds Cumin
  • ¾ c Water
  • 6 Tortillas

TOPPINGS

  • 1 Head iceberg lettuce– chopped and dried
  • 1 bn Scallions; chopped
  • 1 Ripe tomato; chopped
  • Mexican salsa

Instructions:

  • Place the beans in a saucepan and mash with a potato masher. Add the cooked rice, spices, and water. Heat 5 to 10 minutes. Meanwhile, prepare the vegetable soups. Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven consumer report, or microwave.
  • Place a line of bean mixture down the middle of each tortilla. Top with lettuce, scallions, tomato, and salsa. Tuck in the top and bottom edges, roll into a burrito, and serve immediately, topped with additional salsa if desired.
  • These are taken from “The McDougall Plan” and “The McDougall Program”. From: Amelia L. Carlson

Baked Rice with Green Chiles

baked rice with green chiles

Category: Mexican
Servings: 8

Ingredients:

  • 3 c Rice; Cooked
  • 1 c Dairy Sour Cream
  • ½ c MontereyJack Cheese; Shredded
  • ½ c Cheddar Cheese; Shredded
  • Red Chiles; Ground, To Taste
  • 8 oz Green Chiles; Chopped, *

Instructions:

  • Use 2 4-oz cans of chopped green chiles that have been drained. ~- Heat the oven to 350 degrees F.
  • Mix all the ingredients in an ungreased 2-quart casserole. Bake, uncovered, for 30 minutes, or until done.

Chili with Rice

chili with rice

Category: Mexican
Servings: 4

Ingredients:

  • 1 can (15 ½ oz) kidney beans, Drained
  • ¾ c Water
  • 1 pk (1 ¾ oz) chili seasoning Mix
  • 1 Minute Rice Boil in Bag Rice, cooked

Instructions:

  • Brown beef in skillet; drain fat. Stir in kidney beans, soup, water, and seasoning mix. Bring to a boil. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
  • Serve over cooked rice. makes 4 servings. 1 – lb. ground beef 1 – 11 oz. can condense Nacho Cheese or Cheddar Cheese soup 2 – cups water 1 – 16 oz. pkg. frozen broccoli, corn, and red peppers 1 ~ 1 ¼ oz. pkg. taco seasoning mix 2 – cups dry rice ½ – cup grated Cheddar cheese 1 – cup crushed tortilla chips Mix beef, soup, water, vegetables, and seasoning mix in a large skillet.
  • Bring to a boil. Reduce heat and simmer for 2 minutes. Stir in rice.
  • Cover; remove from heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese and chips. Makes 6 servings.

Brown Rice Pilaf

brown rice pilaf

Category: Low-calorie
Servings: 4

Ingredients:

  • ½ ts Instant chicken bouillon
  • ¾ c Brown Rice, quick-cooking
  • ¼ ts Dried Marjoram, crushed
  • 2 TB Snipped fresh Parsley
  • 1 c Sliced fresh Mushrooms
  • ½ c Shredded Carrot
  • ¼ c Thinly sliced Green Onion

Instructions:

  • In a medium saucepan stir together bouillon granules and 1 cup water.
  • Bring to boiling. Stir in mushrooms, brown rice, carrot, marjoram, and dash pepper.
  • Reduce heat and simmer, covered, for 12 minutes.
  • Remove from heat; let stand for 5 minutes.
  • Add green onion and parsley; toss lightly with a fork. Serve immediately.
  • Per serving: 104 calories, 3 g protein, 21 g carbohydrates, 1 g fat, 0 mg cholesterol, 105 mg sodium, 205 mg potassium.

Asian Rice Recipes

Asian Rice Recipes for Rice Cooker: The Best Complete Guide

Asian Rice Recipes Tips

Asian rice recipes, with its heady mix of flavors and colors, are deeply impacted by the climate, culture, and historical events of its country. The amazing simplicity of its time-honored cooking style, with emphasis on the freshness of the ingredients, is mainly the reason for the allure of Asian cooking, which is as diverse yet as innately similar to its people.

Travelers to Asia often commented that they cannot help but be enchanted by the myriad of cultures and how much the joy of living of most Asian people centers around the preparation and sharing of food. Uncover the secrets of Asian cooking, prepared with a minimum of effort and one that truly represents the culinary landscape of Asia.

Spicy Fried Rice Sticks With Shrimps Recipes

This is a variation of the classic Thai noodle dish known as pad Thai. Rice-sticks are actually a type of rice noodle and the dish is very popular in the Thai kingdom, where it is enjoyed morning, noon, and night. [See details simple Mexican rice recipe]

shrimp fried rice

Ingredients

  • 220 g Dried rice sticks, soaked in warm water for 30 mins, refreshed under cold running water, and drained.
  • 220 g Medium-sized shrimps, cooked and peeled
  • 75 g Fresh beansprouts
  • 15 g Dried shrimps, soaked in warm water 30 minutes until soft, drain.
  • 1 tbsp Tamarind pulp
  • 1 tbsp Sugar
  • 2 Eggs beat
  • Lime slices – garnish

Method :

  • Process tamarind pulp in a bowl with 5 tablespoons hot water and blend together, then press through a sieve to extract 2 tablespoons thick tamarind water. Mix the tamarind water with the fish sauce and sugar and set aside.
  • Process garlic and chilies by using mortar and pestle pounded to a paste and set aside.
  • Heat 1 tablespoon oil in a wok over medium heat, then pour in the beaten eggs and stir for 1 – 2 minutes until the eggs are scrambled. Remove and set aside.
  • Clean the wok and reheat until hot and add remaining oil, then the chili paste and dried shrimps and stir-fry for approx. 1 minute.
  • Add the rice sticks and tamarind mixture and stir-fry for another 4 – 5 minutes.
  • Add in the scrambled eggs, shrimps, spring onions, beansprouts, peanuts, and coriander and continue to stir-fry for another 2 – 3 minutes. Stir until well mixed.
  • Serve immediately, garnishing each portion with the lime slices.

Red Fried Rice Recipes

This unique and vibrant rice dish owes its appeal as much to the bright colors of red onions, red peppers, and cherry tomatoes as it does to their distinctive flavors.

red fried rice recipe

Ingredients

  • 220 g Basmati rice
  • 400 g Cherry tomatoes, halved
  • 2 pieces Small red onions, chopped
  • 2 pieces Red pepper, seeded and chopped
  • 3 Eggs beat
  • 4 tbsp Cooking oil
  • Salt and

Method :

  • Wash rice through several changes of cold running water and drain well.
  • Bring a large pan of slightly salted water to a boil, then add the rice and cook for approx. 10 – 15 minutes or until tender.
  • Heat oil in the wok until very hot and add in red onions and red pepper and stir-fry for 1 – 2 minutes, then add in the cherry tomatoes and stir-fry for another 2 minutes.
  • Pour all of the beaten eggs at once and cook for approx. 30 seconds without stirring at first. Once an egg is slightly set, stir strongly to break up the eggs and combine with the onions, peppers, and tomatoes evenly.
  • Add the cooked rice to the wok and toss it over the heat with the vegetable and egg mixture for approx. 3 minutes.
  • Season the fried rice with salt and pepper to taste and serve.

Fried Rice With Shiitake Mushrooms Recipes

Considered as a side dish, it can be a meal in itself as the strong meaty, mushroomy aroma, and flavor of the shiitake is simply irresistible.

mushroom fried rice

Ingredients

  • 230 g Long-grain rice, cooked
  • 350 g Shiitake mushrooms
  • 2 Eggs
  • 8 stalks Spring onions, sliced diagonally
  • 1 piece Small green pepper, seeded and chopped
  • 3 tbsp Cooking oil
  • 2 tbsp Butter
  • 1 tbsp Water
  • 2 tbsp dark soy sauce (not thick)
  • 1 tbsp Japanese rice wine
  • 1 tbsp Fresh coriander, chopped
  • Salt

Method :

  • Preparation: Beat eggs in the water and season with a pinch of salt.
  • Heat one tablespoon oil in a large wok and pour in the eggs and cook to make a large omelet. Ensure omelet is cooked through, then roll up the omelet and slice thinly.
  • Prepare shiitake by slicing the caps and halving them If they are too large; the stalks may be discarded if preferred.
  • Heat 1 tablespoon oil and stir-fry garlic for approx. 3 minutes until softened but not brown, remove from wok and set aside.
  • With the remaining oil, stir-fry green pepper until fragrant then add the butter. As the butter begins to drizzle, add the shiitake and stir-fry over moderate heat for approx. 2 minutes or until both vegetables are soft.
  • Add in the rice wine and the rice, stirring all the time. If the rice seems dry, add a little more oil.
  • Stir in the cooked onion, garlic and omelet slices, the soy sauce, and coriander.
  • Cook for a few more minutes or until a wonderful aroma is detected.
  • May serve on one large serving tray with four empty shallow plates on the table or spoon the rice onto individual serving plates.

Thai Rice With Beansprouts And Pineapple Recipes

The fragrance of Thai rice is always welcomed in any Thai cuisine. Here is a simple way to celebrate it.

pineapple ham fried rice

Ingredients

  • 220 g Thai fragrant rice
  • 2 cans pineapple rings, chopped
  • 150 g Sprouted lentils or beansprouts
  • 1 piece Small red pepper, sliced
  • 1 stick celery, sliced
  • 50 g Cashew nuts, chopped
  • 3 tbsp Pineapple juice
  • 1 tbsp Wine vinegar
  • 2 tsp grated fresh root ginger
  • 1 tsp Honey
  • Salt and black pepper

Method :

  • Prepare rice by soaking it in water for approx. 20 minutes, then rinse in several changes of water until water is clear. Drain, then boiled in slightly salted water ( add a pinch of salt) for 10 – 20 minutes until tender, drain and set aside.
  • Whisk together the sesame oil, lime juice, chili, garlic, ginger, soy sauce, honey, pineapple juice, and wine in a large bowl.
  • Stir in the rice, making sure it is well blended with the mixture.
  • Add the spring onions, pineapple rings, beansprouts, red pepper, celery, cashew nuts, and the toasted sesame seeds and mix well.
  • This dish can be served warm or slightly chilled and is a good accompaniment to grilled or barbecued meats and fish.

Tips:

If the rice grains stick together on cooling, simply stir them with a metal spoon to loosen it. Sesame oil has a strong, nutty flavor and is used for seasoning, marinating, or flavoring rather than for cooking. Because the taste is so distinctive, sesame oil can be mixed with grapeseed or other light flavored oil.

Coconut Rice Fritters Recipes

These delicious rice fritters from the Philippines can be serves at any time of the day as a snack or ‘merienda’ and go especially well with coffee or hot chocolate.

coconut rice recipes

Ingredients :

  • 150 g White long-grain rice, cooked
  • 80 g Desiccated coconut
  • 3 tbsp Sugar
  • 2 tbsp Coconut milk powder
  • 2 Egg yolks
  • Juice of 1/2 lime
  • Oil for deep-frying
  • Icing sugar for dusting

Method :

  • Pound or process half of the cooked rice (75 g) until smooth and sticky. Transfer into a bowl and add in the remaining rice, coconut milk powder, sugar, egg yolks, and lemon juice.
  • Spread out the desiccated coconut on a tray or shallow plate.
  • With wet hands, divide the rice mixture into thumb-sized pieces and roll them in the coconut to make little neat balls.
  • Heat oil in the wok or deep-fryer to 1800C / 3500F, then fry the coconut rice balls in batches for 1 – 2 minutes until the coconut is evenly browned.
  • Transfer to a plate and dust with icing sugar. Place a little wooden skewer in each fritter and serve in a shallow bowl lined with banana leaf as an excellent afternoon merienda (snack).

Yogurt Rice With Seeds And Spices Recipes

Enrich with yogurt, and a meal by itself, this South Indian rice meal provides a colorful accompaniment to serve with curries or grilled meats.

yogurt rice recipes

Ingredients :

  • 200 g Basmati rice, cleaned through several changes of water
  • 120 g Natural yogurt
  • 400 ml Chicken stock
  • 6 pieces Green cardamom pods, crushed
  • 1/2 tsp ground turmeric
  • Salt and ground black pepper
  • Coriander leaves – garnish

Method :

  • Heat oil in a non-stick frying pan and stir-fry the spices and garlic for approx. 1 minute or until fragrant, stirring all the time.
  • Add in the basmati rice, stir to mix evenly with the spices for 10 seconds, then add in the chicken stock.
  • Bring to a boil, then cover and simmer for approx. 15 minutes or until just tender.
  • Stir in the yogurt and the toasted sesame and sunflower seeds. Adjust the seasoning and serve the rice hot, garnished with coriander leaves.

Pineapple Fried Rice Recipes

This dish is ideal to prepare for a special occasion meal. Served in the pineapple skin shell. it is sure to be the talking point of the dinner menu ideas.

pineapple fried rice

Ingredients :

  • 1 large pineapple
  • 800 g Cooked cold rice
  • 220 g Lean pork, diced
  • 120 g Cooked shrimps, shelled
  • 50 g Roasted cashew nuts
  • 1 piece Onion, finely chopped
  • 2 pieces Green chilies, seeded and chopped
  • 2 stalks Spring onions, chopped
  • 2tbsp Vegetable oil
  • 2 tbsp Fish sauce
  • 1 tbsp Soy sauce
  • 10 pieces Mint leaves – garnish
  • 2 pieces Red chilies, sliced – garnish
  • 1 piece Green chili, sliced – garnish

Method :

  • Cut the pineapple in half lengthwise and remove the flesh from both halves by cutting round inside the skin. Reserve the skin shells. Use approx. 110 g of the flesh, diced. Keep the rest for a dessert.
  • Heat oil in a large wok and add onions and chilies and stir-fry for 3 – 4 minutes until softened.
  • Add pork and cook until it is brown on all sides.
  • Add in the shrimps, stir-fry for approx. 30 seconds, then add in the cooked rice, stirring and tossing the mixture evenly until the rice is thoroughly heated through.
  • Add the diced pineapple, cashew nuts, and spring onions and season with fish sauce and soy sauce.
  • With a large wooden spoon, transfer the fried rice onto the pineapple skin shells.
  • Garnish with shredded mint leaves, red and green chilies.

Fragrant Rice Porridge With Chicken Recipes

Chicken porridge is common in Asian meals, particularly as a sustaining breakfast meal or as a light supper. It can be served simply with the chicken stirred into it.

For a more elaborate preparation, the chicken porridge can be served drizzled with a little soy sauce, strips of chicken meat mixer, prawns, garlic, and strips of fresh chili, topped with a lightly fried egg and garnished with celery leaves and fried onion.

chicken porridge

Ingredients :

  • 1 Chicken of approx. 1 kg, cut into four quarters
  • 1.75 liters Water
  • 350g Thai fragrant rice, rinsed
  • 2.5 cm fresh root ginger, halved and bruised
  • 1 piece Large onion, quartered
  • 12 pieces Medium shrimps, cooked and peeled – garnish
  • 2 pieces Chilies, seeded and cut into fine strips – garnish
  • 1 piece Egg, beaten, fried, and cut into thin strips – garnish
  • Salt and ground black pepper for seasoning
  • Deep-fried onion and celery leaves – garnish

Method :

  • Place the chicken pieces in a large saucepan with water and add in the onion quarters, ginger, salt, and pepper and bring to a boil, then allow to simmer for approx. 45 – 50 minutes until the chicken is tender. Remove the chicken and reserve the stock.
  • Remove the skin from the chicken, then separate the meat from the bones, and then cut into bite-sized pieces.
  • Strain and measure the reserved chicken stock. Make the quantity up to 1.75 liters with additional water and transfer to a clean saucepan.
  • Add the fragrant rice to the stock and bring to a boil, stirring constantly, then lower the heat and simmer gently for approx 20 minutes.
  • Stir, cover, and cook for a further 20 minutes, stirring from time to time, until the rice is soft.
  • Stir chicken pieces into the porridge and heat through for approx. 5 minutes.
  • Transfer to a serving bowl and serve with all the garnish above.