Sunday, February 22, 2015

Kimchi fried rice recipe


If you’re like me and always keep a tub of kimchi in the fridge, this is one of those weeknight dishes that’s perfect when there isn’t much else around. You’d be surprised how tasty and satisfying a bowl of this economical fried rice can be.

Serves 4
Preparation 10min
Cooking 10min
Skill level Easy

By
Adam Liaw


Ingredients

1½ cups kimchi
1 tbsp vegetable oil
1 tbsp sesame oil
1 tbsp gochujang (Korean chilli bean paste)
4 cups cooked jasmine or short-grain rice
3 spring onions, trimmed and finely sliced
1 tsp salt
1 tbsp toasted sesame seeds
4 small sheets Korean nori, crumbled (or 1 sheet Japanese nori, toasted and crumbled)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Squeeze as much juice as you can from the kimchi, then finely slice it and set aside, reserving the juice.

Heat a wok over high heat and add the vegetable oil and sesame oil. Add the kimchi to the wok and toss frequently until very fragrant. Add the gochujang and toss for about a minute, or until fragrant.

Add the rice, pressing it onto the sides of the wok to separate the grains. Add the reserved kimchi juice, spring onions and salt, and mix everything well, allowing the rice to lightly toast against the sides of the wok.

Scatter the rice with sesame seeds and crumbled nori and serve.

Note

• Korean nori is available from Asian supermarkets often roasted with sesame oil and salted, and is easily crumbled. I keep a pack or two in my pantry at all times. It makes a great snack.

Recipe and image from Adam's Big Pot by Adam Liaw (Hachette, $39.99, pbk) 

More Rice Recipes:

Salmon and rice with green tea and pickled vegetables (salmon ochazuke with asazuke)
Adam’s taco rice
Shiitake mushroom rice
Scattered sushi rice salad
Steamed Japanese rice recipe
Japanese rice and egg recipe 



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Friday, February 13, 2015

Baked rice pudding with rhubarb recipe


Rice pudding is the ultimate in comfort food. Coconut milk gives this version a contemporary twist and when topped with vanilla-baked rhubarb, it is a winter pudding you will want to make time and time again.

Serves 6-8
Preparation 15min
Cooking 1hr 40min
Skill level Easy

By
Anneka Manning

Ingredients

melted butter, to grease
110 g (½ cup) Arborio rice
375 ml (1½ cup) milk
270 ml can coconut milk
2 tbsp caster sugar
10 g (2 tsp) butter
toasted flaked coconut or roasted coconut chips (see Baker’s tip), to serve (optional)

Baked rhubarb

1 vanilla bean, split lengthways
75 g (⅓ cup) caster sugar
1 bunch rhubarb, trimmed, washed and cut into 7 cm lengths (you will have about 550 g trimmed weight)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make the baked rhubarb, preheat oven to 200°C. Scrape the seeds from the vanilla bean, place into a medium bowl with the sugar, and toss to evenly combine. Add the rhubarb and toss to coat in the vanilla sugar. Transfer the rhubarb and vanilla bean to an ovenproof dish just large enough to arrange the rhubarb in a single layer. Sprinkle with any remaining vanilla sugar left in the bowl. Cover with foil and bake in preheated oven for 20 minutes. Remove the foil, give the dish a shake and bake for a further 5-10 minutes or until the rhubarb is tender when tested with a skewer. Remove from the oven and set aside while baking the rice pudding (see Baker’s tip).

Reduce the oven temperature to 160°C. Combine the rice, milk, coconut milk and caster sugar in a bowl. Stir with a fork until well combined. Transfer to a 1-litre (4 cup) ovenproof dish and dot with the butter. Bake, uncovered, in preheated oven for 1 hour–1 hour 10 minutes, whisking occasionally with a fork so the rice cooks evenly, or until the rice is just tender and the pudding is the consistency of a wet risotto.

Serve the warm rice pudding immediately, topped with the rhubarb. Drizzle with rhubarb syrup and sprinkle with the coconut, if desired.

Baker’s tip
• Roasted coconut chips are available from the dried fruit and nuts section of selected supermarkets.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Trish Heagerty. Food preparation by Wendy Quisumbing.

From sbs.com.au
 

More rice recipes:

Coconut rice pudding with roasted cherries
Mexican Rice Pudding ("Arroz Con Leche")
Rice pudding & apricot tart  
Rhubarb rice pudding brulee
Rice pudding with cardamom and orange recipe
Dairy-free spiced rice pudding recipe  


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Sunday, December 28, 2014

Rice with peas (risi e bidi) recipe

Rice with peas recipe

This soupy risotto is traditionally offered to the ruler of Venice on St Mark’s feast day.

Serves 4
Preparation 15min
Cooking 30min
Skill level Easy

By
Phoebe Wood

Ingredients

1.2 L chicken stock
2 tbsp olive oil
1 garlic clove, finely chopped
1 onion, finely chopped
300 g (1⅓ cups) carnaroli rice (see Note)
80 ml (⅓ cup) dry white wine
180 g (1½ cups) fresh or frozen baby peas, blanched, refreshed
20 g butter
finely grated parmesan, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. 

Instructions

Drink match 2012 Stefano Massone Gavi Masera, Piedmont, Italy ($30)

Place chicken stock in a saucepan and bring to the boil, then reduce heat to low and keep at a gentle simmer.

Meanwhile, heat oil in a saucepan over medium-low heat. Add garlic and onion, and cook, stirring, for 4 minutes or until softened. Add rice and cook, stirring, for 1 minute to coat grains.

Add wine and cook for 1 minute or until completely absorbed. Gradually add hot stock one ladleful at a time, stirring occasionally, until stock has been absorbed. Repeat until only a ladleful of stock remains and rice is al dente; this will take about 20 minutes. Remove from heat. Stir through peas, butter and remaining stock, and season with salt and pepper. Serve scattered with parmesan.

Note
• Carnaroli rice, from delis and specialist food shops, is a risotto rice with short grains that produce a very creamy result. Substitute arborio.

Photography Chris Chen

As seen in Feast magazine, April 2014, Issue 30. For more recipes and articles, pick up a copy of this month's Feast magazine. 

Recipe related to Rice with peas (risi e bidi):

Caribbean Rice and Peas | Arroz Con Gandules (Rice and Pigeon Peas) | Fried rice with sausage, egg and peas | Tuna rice salad | Salmon & omelette fried rice | Warm chicken salad with coconut rice

Tuesday, November 25, 2014

Coconut rice pudding with roasted cherries recipe



The Rice Recipes Kitchen invites you to try Coconut rice pudding with roasted cherries recipe. Get easy-to-follow rice recipes and learn how to make Coconut rice pudding with roasted cherries.

My mum always made the classic rice pudding that consisted of milk, cinnamon and raisins. It was so darn good, and perfect. She recently had tweaked it for me and started using almond milk instead of regular milk, a change I very much welcomed.

Lately, I've been making batch upon batch of rice pudding, and I have been making it every which way. With almond milk, with rice milk, testing different rices and different fruit combinations. As I'm sure you've guessed, this combination right here hit it out of the park. Jasmine rice, coconut and cherries play very nicely together.

Serves 3-4
Preparation 10min
Cooking 1hr
Skill level Easy

By
Jodi Moreno


Ingredients

3 cups fresh cherries, halved and pitted drizzle of maple syrup
1 tsp vanilla
1 pinch of salt
1½ cups jasmine rice
2 cans of full-fat coconut milk (480 ml)
⅓ cup maple syrup
seeds from 1 vanilla bean plus 1 tbsp vanilla extract (or 2 tbsp vanilla extract)
¼ tsp salt
½ cup shredded coconut, or coconut strips (lightly toasted at 180˚C for 5-7 minutes) 


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Chilling time (optional) 1 hour

Pre-heat the oven to 200˚C.

Place the cherries, a drizzle of maple syrup, 1 tsp of vanilla, and a pinch of salt into a 23 cm round or a 20 cm x 25 cm baking dish. Bake for 20-25 minutes, until the cherries are soft and bubbly.

To make the rice pudding, place the rice, coconut milk, maple syrup, vanilla, salt and 1 cup water in a medium sauce pan. Bring to a boil over medium heat, then reduce to a simmer. Simmer gently, uncovered, for about 30-40 minutes. The consistency of the rice is more important than the time it takes. Once most of the liquid has been absorbed (you want a slight creaminess, but not too much liquid), and when the rice has been cooked, you are done. If too much of the liquid has been absorbed and the rice is not cooked through, add a little more water until it is cooked.

To serve, pour the rice pudding over the roasted cherries. Finish with the toasted, shredded coconut, and place it in the fridge until it sets, about 30 minutes.

Note
• You can serve this warm or cold, or you can store it in the fridge in an airtight container for a couple of days and reheat.

Recipe from What’s Cooking Good Looking by Jodi Moreno, with photographs by Jodi Moreno.

More rice recipes:


Mexican Rice Pudding ("Arroz Con Leche")
Rice pudding & apricot tart
Rhubarb rice pudding brulee
Rice pudding with cardamom and orange recipe
Dairy-free spiced rice pudding recipe
Gingered Crème Caramel Rice Pudding Recipe 


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Sunday, November 9, 2014

Salmon and rice with green tea and pickled vegetables (salmon ochazuke with asazuke) recipe



 The Rice Recipes Kitchen invites you to try Salmon and rice with green tea and pickled vegetables (salmon ochazuke with asazuke) recipe. Get easy-to-follow rice recipes and learn how to make Salmon and rice with green tea and pickled vegetables (salmon ochazuke with asazuke).

Ochazuke is a Japanese dish of cooked rice and flavourings, with hot green tea poured over. This recipe for a salmon and salmon roe version is a delicious and simple meal in itself. Japanese pickles are a perfect accompaniment, whether you make them yourself or buy them already made.

Serves 2
Preparation 15min
Cooking 5min
Skill level Mid

By
Adam Liaw

Ingredients
200 g salmon fillet
salt
1 tsp vegetable oil
2 tbsp salmon roe
1 tsp good-quality light soy sauce
2 tbsp Japanese green tea leaves, such as sencha or houjicha
500 ml (2 cups) hot water

Asazuke

¼ head Chinese cabbage (wombok)
1 carrot, peeled and cut into half-moons
1 small cucumber, partially peeled and cut into wedges
½ tsp salt
1 piece of kombu, snipped with scissors into strips

To serve

2 cups warm cooked short-grain rice
1 tsp toasted sesame seeds
few sprigs of mitsuba, roughly chopped (see note)
2 tbsp okaki (tiny rice crackers)
½ sheet nori, very finely sliced
assorted pickles (optional)
freshly grated wasabi

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Pickling time 30 minutes

To make the asazuke, cut the Chinese cabbage into 3 cm pieces and place in a resealable plastic bag. Add the carrot, cucumber, salt and kombu. Massage the salt into the cabbage until well-distributed and you start to see droplets of liquid appear on the inside of the bag. Squeeze out as much air from the bag as possible, and seal the bag. Stand the asazuke in the fridge for at least 30 minutes before serving (but longer than 1 hour is better).

Score the skin of the salmon and season well all over with salt. Heat a little oil in a frying pan until very hot. Cook the salmon, skin-side down, for about 2-3 minutes or until the skin is very crispy. Turn and cook for a further 2-3 minutes or until the salmon is just cooked. Transfer to paper towel and rest for 1 minute, to soak up any oil. Using your hands, break the salmon and skin into large pieces.

Dress the salmon roe with soy sauce and mix through.

Place the tea leaves in a teapot and add the hot water. Stand to infuse for 2 minutes.

Place the rice in a bowl. Top with the sesame seeds, mitsuba, okaki, salmon flakes, salmon roe and nori. Serve with the pickles, wasabi and a pot of tea on the side. To eat, pour strained hot tea over the rice.

Note

• Mitsuba is a Japanese herb otherwise known as trefoil. If you can’t find mitsuba, you could use shiso leaves instead. 


Source  sbs.com.au

More Rice Recipes:


Adam’s taco rice
Shiitake mushroom rice
Scattered sushi rice salad
Steamed Japanese rice recipe
Japanese rice and egg recipe
Curried Chicken and Rice Burritos recipe    


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Adam’s taco rice recipe



The Rice Recipes Kitchen invites you to try Adam’s taco rice recipe. Get easy-to-follow rice recipes and learn how to make Adam’s taco rice.  

Originally created as a creature of convenience from military surplus rations of packaged taco seasoning and salsa, the recipe for taco rice is now one of Okinawa’s most iconic. Variations of taco rice available in Okinawa and around Japan range from the budget to the gourmet. This is Adam's own version.

Serves 2
Preparation 20min
Cooking 25min
Skill level Easy

By
Adam Liaw

Ingredients

1 tbsp olive oil
300 g minced beef
2 tbsp light soy sauce
150 ml dashi stock, chicken stock or water
80 g haloumi, shredded American cheese or cheddar
4 cups warm cooked short-grain rice
2 cups finely shredded iceberg lettuce

Taco seasoning

¼ tsp garlic powder
¼ tsp chilli powder
½ tsp ground cumin
¼ tsp dried oregano
1 tsp hot paprika
¼ tsp ground black pepper
¼ tsp salt

Hot salsa

10 cherry tomatoes, halved or quartered
¼ red onion, finely shaved
pinch of salt
2 tsp koregusu (see note), chilli vodka or chilli vinegar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

To make the taco seasoning, combine all ingredients in a bowl.

Heat the olive oil in a small saucepan. Cook the minced beef, stirring, until well browned. Add the soy sauce and taco seasoning and stir until well coated. Add enough dashi stock or to cover the mince  and top with a drop lid or cartouche. Simmer for 15 minutes, then season to taste.

Meanwhile, to make the hot salsa, combine all the ingredients in a bowl and toss to coat. Stand for 10 minutes before serving.

Shred the haloumi into long, thin strings using a rasp grater (Microplane).

Assemble the taco rice by placing the hot rice on a plate, topping with the meat sauce and shredded cheese. Cover with finely shredded lettuce and a generous amount of the hot salsa. Serve.

Note

• Koregusu is an Okinawan alcoholic beverage of awamori infused with chilli.

Source  sbs.com.au


More Rice Recipes:


Shiitake mushroom rice
Scattered sushi rice salad
Steamed Japanese rice recipe
Japanese rice and egg - Rice Recipe   
Curried Chicken and Rice Burritos recipe   
Oven Brown Rice Recipe   

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Wednesday, October 29, 2014

Seared chicken with rice recipe



The Rice Recipes Kitchen invites you to try Seared chicken with rice recipe. Get easy-to-follow rice recipes and learn how to make Seared chicken with rice.  

Serves 4
20 mins to prepare and 50 mins to cook
585 calories / serving


Ingredients

50ml olive oil
4 large skinless chicken breasts
juice of 2 oranges
pared zest of 1 orange
100ml light soy sauce
200ml basmati rice, rinsed in several changes of cold water, then drained
400ml boiling water
a few saffron strands
pepper

Start by cooking the rice; place the rice and boiling water in a large, heavy-based saucepan. Bring to the boil over a moderate heat, then cover with a lid and reduce to a simmer. Simmer for 12-15 minutes, then remove from the heat and reserve to one side, making sure you keep the lid on.

Heat the olive oil in a large frying pan over a moderate heat until hot. Season the chicken breasts, then sear until golden in colour all over. Reduce the heat and continue to cook the chicken breasts, turning occasionally, for 10 minutes.

Add the orange juice, pared zest of 1 orange and the saffron strands to the pan and allow the juice to reduce by three-quarters. Cook for another 5 minutes until the chicken breasts are cooked and you have a syrup-like sauce.

Fluff the rice with a fork and reheat if necessary. Spoon into a serving dishes and pour over the soy sauce. Sit the chicken breasts on top, spooning the sauce on top of them. Serve immediately.
 

From Tesco Realfood  

More Rice Recipes: 

Italian chicken with courgette rice 
Italian rice pie
Italian rice pudding cake recipe  
Italian rice with chicken recipe
Italian Rice Recipe
Stuffed Peppers with Beef, Rice, Spinach and Cheese

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