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   

Save and share Adam’s taco 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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Saturday, October 25, 2014

Mexican Rice Pudding ("Arroz Con Leche") Recipe

 
The Rice Recipes Kitchen invites you to try Mexican Rice Pudding ("Arroz Con Leche") recipe. Get easy-to-follow rice recipes and learn how to make Mexican Rice Pudding ("Arroz Con Leche").

Recipe courtesy of Marcela Valladolid

SHOW: Mexican Made Easy
EPISODE: Mexican Comfort Food

Total Time: 43 min
Prep: 5 min
Cook: 38 min

Yield: 4 servings
Level: Easy

Ingredients

7 cups water
1 cup long-grain white rice
1 (4-inch) cinnamon stick
1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
1 cup whole milk
3/4 cup golden raisins
Ground cinnamon, for dusting

Directions

Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.

Recipe courtesy Marcela Valladolid

More rice recipes: 


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
Slow-Cooker Coconut Brown Rice Pudding Recipe


Save and share Mexican Rice Pudding ("Arroz Con Leche") Recipe

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Saturday, October 11, 2014

Rice pudding & apricot tart recipe


The Rice Recipes Kitchen invites you to try Rice pudding & apricot tart recipe. Get easy-to-follow rice recipes and learn how to make Rice pudding & apricot tart.

Serves 6
15mins to prepare, 75mins to cook
506 calories / serving


Ingredients

375g ready rolled short crust pastry
75g pudding rice
450ml milk
2 medium eggs, lightly beaten
50ml double cream
75g sugar
few drops almond essence
5 apricots, halved and stone removed

Heat oven 170C/fan 150C/gas 4. Line a 23cm loose bottomed tart tin with the pastry, chill for 15 minutes. Scrunch up a piece of baking paper then pour in baking beans and bake the case for 10 minutes. Remove from the oven, pour out the beans and lift out the paper then return to the oven and cook for a further 10 minutes.

To make the filling, put the pudding rice in a pan with the milk, bring to the boil, stirring frequently until the rice is just tender, about 15 minutes. Remove from the heat and allow to cool. Mix the eggs, cream and sugar with the almond essence then stir in the cooled rice pudding.

Pour the filling into the tart case, lay the apricots cut side down then return to the oven for 40 minutes, or until the filling is set and the top is turning golden. Remove from the oven and allow to cool to room temperature, serve with cream or ice cream if you like.


From Tesco Real Food

More rice recipes:


Rhubarb rice pudding brulee
Rice pudding with cardamom and orange recipe
Dairy-free spiced rice pudding recipe  
Gingered Crème Caramel Rice Pudding Recipe
Slow-Cooker Coconut Brown Rice Pudding Recipe
Creamy vanilla rice pudding with apricot jam recipe


Save and share Rice pudding & apricot tart recipe

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Friday, September 12, 2014

Shiitake mushroom rice recipe


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

Serves 4 as a side dish
5 mins to prepare and 25 mins to cook
65 calories / serving

Ingredients

1tbsp grapeseed oil
250g (8oz) fresh shiitake mushrooms, stalks removed and sliced
1 clove garlic, finely chopped
300g (10oz) sushi rice
1 vegetable stock cube
4tbsp soy sauce

In a heavybased pan heat the oil and cook the mushrooms and garlic for about 5 minutes until softened. Stir in the rice and cook for a minute.

Place the stock cube in a jug and make up to 600ml /1 pint. Pour over the mushrooms and rice, add the soy sauce, stir together and bring to the boil. Once boiling put on the lid, turn down the heat to its lowest setting and cook for 20 minutes, then remove from the heat and leave to steam for another 10 minutes before lifting the lid.

Fluff the cooked rice and season to taste if it needs it. 


From Tesco Real Food

More Rice Recipes:


Scattered sushi rice salad
Steamed Japanese rice recipe
Japanese rice and egg - Rice Recipe   
Curried Chicken and Rice Burritos recipe   
Oven Brown Rice Recipe   
Tomato & chicken rice

Save and share Shiitake mushroom rice recipe

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