Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls.   

Total Time: 40 min
Prep 15 min
Cook 25 min

Yield: 4 servings
Level: Easy

Ingredients

2 cups water
1 tablespoon butter
1 teaspoon salt, eyeball it
1 rounded cup white rice
2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and pepper
1 cup chicken broth or water
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple

Directions

Preheat a grill pan or large griddle over medium high heat.

Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.

While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.

While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.

Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.

While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Backyard Luau Picnic

Save and share Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls

More Rice Recipes:

Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao

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Maple Pecan Rice Pudding Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Maple Pecan Rice Pudding recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Maple Pecan Rice Pudding. 

Yield: 6 servings

Ingredients

3/4 cup raisins
3 tablespoons bourbon, such as Makers Mark
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, lightly beaten
1 teaspoon pure vanilla extract
1/4 cup pure maple syrup, plus extra for serving (optional)
1/2 teaspoon natural maple flavoring
3/4 cup toasted pecans, chopped

Directions

In a small bowl, combine the raisins and bourbon. Set aside.

Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)

Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Cool slightly, add the pecans, and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired.

Copyright 2010, Ina Garten, All Rights Reserved
Show: Barefoot Contessa Episode: Cooking with Rice

More Rice Recipes:

Coconut and Black Rice Pudding
Dirty Rice Pudding
Dirty Rice with Smoked Sausage
Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice

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Coconut and Black Rice Pudding Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Coconut and Black Rice Pudding recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Coconut and Black Rice Pudding.  


Total Time: 1 hr 15 min
Prep 15 min
Inactive 30 min
Cook 30 min
Yield: 4 servings
Level: Easy

Ingredients

3 cups cooked black rice
1/2 cup sugar
1 (13 1/2-ounce) can coconut milk, divided
1 cup white chocolate
2 tablespoons purple colored sugar, for decoration
4 fortune cookies

Directions

In a large pot, stir together the cooked rice with the sugar and all but 1/4 cup coconut milk. Bring to a simmer, reduce the heat to low, and cook, covered, stirring occasionally, until the rice is very soft and the milk is thick, about 30 minutes.

While the rice pudding is cooking, place the white chocolate in a medium glass bowl and place over a small pot of simmering water to melt, making sure to stir frequently. You can also melt the chocolate in the microwave at 15 second intervals until melted and smooth. Place the colored sugar into a small bowl. Dip half of each fortune cookie in the white chocolate then into the colored sugar and place on a wax paper-lined sheet tray. Allow the chocolate to set in a cool place for about 30 minutes.

To serve, scoop the rice pudding into serving glasses, drizzle with the remainder of the coconut milk, and serve with an embellished fortune cookie.

Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking Episode: Asian Banquet

More Rice Recipes:

Dirty Rice Pudding
Dirty Rice with Smoked Sausage
Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice 

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Dirty Rice Pudding Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Dirty Rice Pudding recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Dirty Rice Pudding. 

Total Time: 1 hr 30 min
Prep 20 min
Inactive 30 min
Cook 40 min
Yield: 6 to 8 servings
Level: Intermediate

Ingredients

7 cups whole milk
1/3 cup granulated sugar
1 1/2 vanilla bean pods, scraped, divided
1 orange, zested
1 star anise
1 cinnamon stick
1 teaspoon salt
1/2 teaspoon ground cardamom
1 bay leaf
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper
1 cup Arborio rice
1/2 cup mixed dried fruits, such as prunes, raisins, apricots, guava, golden raisins, chopped
1 lime, juiced
1 lemon, juiced
1-ounce sliced almonds, toasted
1-ounce pistachios, toasted
1 1/2 cups sweetened whipped cream, plus more for garnishing, if desired

Directions

In a 2-quart saucepan combine the milk, sugar, 1 vanilla bean pod and scraped seeds, orange zest, star anise, cinnamon, salt, cardamom, bay leaf, allspice, nutmeg and black pepper. Bring to a boil, reduce to a low simmer and cook until the flavors are well incorporated, about 10 minutes. Strain, return the milk to the saucepan discarding the spices and add the rice to the pan. Cook the rice, stirring occasionally, until tender, about 25 to 27 minutes. Remove from the heat and transfer to a heatproof bowl to cool.

While the rice is cooling, combine the dried fruit in a small saute pan with the lime and lemon juices and the scraped seeds from the remaining 1/2 vanilla bean and the scraped seeds Bring to a boil and remove from the heat. Allow to cool completely and place in a food processor with the almonds and pistachios. Pulse until it forms a near paste. Remove from the food processor and add to the rice, which should be cooled to warm by now. Stir to combine. Add the whipped cream to the rice in 2 or 3 additions, folding gently to combine.

Serve warm or at room temperature, garnished with additional sweetened whipped cream, if desired.

Recipe courtesy Emeril Lagasse, 2007
Show: Emeril Live Episode: Divine Desserts

More Rice Recipes:

Dirty Rice with Smoked Sausage
Spanish Style Beef and Rice

Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice

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Dirty Rice with Smoked Sausage Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Dirty Rice with Smoked Sausage recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Dirty Rice with Smoked Sausage.  

Total Time: 40 min
Prep 10 min
Cook 30 min
Yield: 6 to 8 servings
Level: Easy

Ingredients

2 cups long grain white rice
5 cups chicken stock, divided
2 tablespoons vegetable oil
1 pound smoked pork sausage, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 medium green bell pepper, chopped
1/4 teaspoon cayenne
1/4 cup chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Directions

Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.

Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.

Recipe courtesy The Neelys
Show: Down Home with the NeelysEpisode: Girl Power

More Rice Recipes:

Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice

Save and share Dirty Rice with Smoked Sausage Recipe

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Spanish Style Beef and Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spanish Style Beef and Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Spanish Style Beef and Rice. 

Total Time: 30 min
Prep 10 min
Cook 20 min
Yield: 4 servings
Level: Easy

Ingredients

2 cups beef stock
1 3/4 cups water
1 tablespoon butter
2 cups white enriched rice
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 2/3 pounds ground sirloin
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, chopped
1 green bell pepper, seeded and finely chopped
1 tablespoon Worcestershire sauce
2 cups tomato sauce
1/4 teaspoon ground cloves
2 teaspoons ground cumin, 1/3 palmful, twice
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Spicy Chopped Salad with Tortillas, recipe follows

Directions

Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20

minutes, until tender and liquids are absorbed.

Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.

Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.

* Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.

Stuffed Peppers with Beef, Rice, Spinach and Cheese

4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 clove garlic, cracked
10 ounces triple washed spinach, stems removed and coarsely chopped
Salt and pepper
1/2 cup beef broth or chicken broth
3 cups leftover Spanish style beef and rice
1 cup tomato sauce
2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese

Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.

Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.

Preheat broiler to high.

Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.

Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.

Yield: 4 servings

Preparation time: 10 minutes

Cooking time: 15 to 20 minutes
Ease of preparation: easy

Spicy Chopped Salad with Tortillas
2 hears romaine lettuce, chopped
3 tablespoons canned or jarred sliced jalapenos, drained
3 tablespoons salad olives, Manzanilla with pimento, drained
1 vine ripe tomato, seeded and chopped
1/2 red onion, chopped
 cup broken tortilla chips, any variety
2 tablespoons taco sauce
1 lime, juiced
2 tablespoons chopped cilantro or flat-leaf parsley
1/4 cup olive oil, eyeball it
Salt and pepper

Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.

Yield: 4 servings
Preparation time: 10 minutes
Cooking time: none
Ease of preparation: easy

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Fast and Freezable

More Rice Recipes:

Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice

Save and share Spanish Style Beef and Rice Recipe

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Spanish Rice Recipe - How to Make Spanish Rice

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spanish Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Spanish Rice. 

Yield: 4 servings

Ingredients

1 (2-inch) piece tocino (fat back), cut into 4 equal pieces
1 Spanish onion, diced
4 cups rice
8 cups water
2 tablespoons bijol (tumeric)
2 bay leaves

Directions

In a deep pot, render the tocino over medium heat. When oil lightly coats the bottom of the pan, saute the onions until translucent. Add the rice, tossing until heated. Add the water and bring to a boil. Add in the bay leaves and bijol.

Cook until most of the water is absorbed at medium heat. Then cover and cook at very low heat until done, approximately 20 minutes.

Recipe courtesy Alex Garcia
Show: Melting Pot Episode: Nuevo Latino Grandparents' Kitchen

More Rice Recipes:

Arroz: Spanish Rice
Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Chicken and basil fried rice

Save and share Spanish Rice Recipe

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Arroz: Spanish Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Arroz: Spanish Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Arroz: Spanish Rice.   

Total Time: 30 min
Cook 30 min
Yield: Yield: 10 servings

Ingredients

1 tablespoon lard or solid vegetable shortening
1 1/2 cups long grain rice
1/4 large onion, finely chopped
2 or 3 cloves garlic, finely chopped
2 whole tomatoes from a 15-ounce can
1/4 cup liquid from canned tomatoes
40-ounce can chicken broth (30 ounces used total)

Directions

Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.

Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Recipe courtesy Laura Holmes
Show: Calling All Cooks Episode: Pork chops with Red Chile Pepper Sauce

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Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Chicken and basil fried rice
Barbecued pork fried rice

Save and share Arroz: Spanish Rice Recipe

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Smoky Spanish Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Smoky Spanish Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Smoky Spanish Rice.  

Total Time: 26 min
Prep 1 min
Inactivie 5 min
Cook 20 min      
Yield 6 servings
Level: Easy

Ingredients

1 1/2 cups converted long-grain rice (recommended: Uncle Ben's)
1 (15-ounce) can diced tomatoes (recommended: Hunt's)
1 (4-ounce) can diced green chiles (recommended: Ortega)
2 tablespoons chipotle taco seasoning (recommended: Ortega)
3 1/3 cups water

Directions

Combine all ingredients in a saucepan and bring to boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. Remove from heat. Let stand covered for 5 minutes. Fluff with a fork and serve.

Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking Episode: Money Saving Menu

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Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Chicken and basil fried rice
Barbecued pork fried rice
Cantonese fried rice

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Dandelion Green Gumbo with Good Thyme Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Dandelion Green Gumbo with Good Thyme Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Dandelion Green Gumbo with Good Thyme Rice. 

Total Time: 40 min
Prep 10 min
Cook 30 min
Yield: 4 servings
Level: Easy

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 cup white rice, such as Carolina brand
6 cups chicken or vegetable stock
4 to 5 sprigs fresh thyme
2 tablespoons butter
4 cloves garlic, finely chopped
3 to 4 ribs celery from the heart, chopped with greens
1 red bell pepper, chopped
1 large yellow onion, chopped
Salt and pepper
1 teaspoon sweet paprika, 1/3 palm full
1 bay leaf, fresh or dried
3 tablespoons all-purpose flour
1 bottle pale beer
3 to 6 teaspoons hot sauce (recommended: Frank's Red Hot) medium to spicy heat level
1 tablespoons Worcestershire sauce, eyeball it
1 (15-ounce) can petite diced, crushed or stewed tomatoes
4 to 5 cups, 2 bundles, dandelion greens, stemmed and chopped
1/4 teaspoon grated nutmeg
2 teaspoons lemon zest
2 scallions, finely chopped

Directions

Heat a sauce pot over medium heat. Add 2 tablespoons extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 cups stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender.

Heat a soup pot over medium to medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pot. When butter melts into oil, add garlic, celery, bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste.

Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Gumbo Machine

More Rice Recipes:

Red Chard and Rice
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Chicken and basil fried rice
Barbecued pork fried rice
Cantonese fried rice
Special fried rice with BBQ duck

Save and share Dandelion Green Gumbo with Good Thyme Rice Recipe

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Red Chard and Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Red Chard and Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Red Chard and Rice. 

Total Time: 30 min
Prep 10 min
Cook 20 min
Yield: 4 servings
Level: Easy

Ingredients

2 tablespoons extra-virgin olive oil
3 to 4 slices bacon, or 1 (1/8-inch thick) slice of speck, finely chopped
2 cloves garlic, grated
1 small bunch red chard, stemmed and chopped
Freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/2 teaspoon smoked sweet paprika or sweet paprika
1 cup white rice
1 3/4 cups chicken stock or water

Directions

Heat the extra-virgin olive oil in a saucepot over medium heat. Add the bacon, cook 2 minutes, then add the garlic and stir 1 minute. Add the chard and season with a little nutmeg, salt, pepper, and paprika. When the chard is wilted add the rice and stir 1 minute more. Add the stock or water and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook 15 to18 minutes, or until the rice is tender. Fluff with a fork and serve.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Holy Moley 

More Rice Recipes:

Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Chicken and basil fried rice
Barbecued pork fried rice
Cantonese fried rice
Special fried rice with BBQ duck
Five spice chicken and fried rice

Save and share Red Chard and Rice Recipe

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Tomatoes Stuffed with Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tomatoes Stuffed with Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Tomatoes Stuffed with Rice.  

Total Time: 45 min
Prep 15 min
Cook 30 min
Yield: 4 servings
Level: Intermediate

Ingredients

1 cup Arborio rice (or other short-grain white rice)
6 ripe but firm large tomatoes
4 tablespoons olive oil, plus extra for drizzling
Salt and freshly ground black pepper
1 garlic clove, minced
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh Italian parsley leaves
1/4 cup grated Parmesan

Directions

Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.

Preheat the oven to 350 degrees F.

Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.

Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.

Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.

Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Easter Celebration

More Rice Recipes:

Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao

Save and share Tomatoes Stuffed with Rice Recipe

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Chicken and Rice Casserole Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken and Rice Casserole recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Chicken and Rice Casserole.  

Cook Time: 30 min | Level: Easy | Yield: 6 servings

Ingredients

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Directions

Preheat oven to 350 degrees F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Recipe courtesy Paula Deen
Show: Paula's Party Episode: Paula to the Rescue

More Rice Recipes:

Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao
Chipotle Cashew Chicken with Brown Rice

Save and share Chicken and Rice Casserole Recipe

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Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers. 

Cook Time: 25 min | Level: Easy | Yield: 4 servings

Ingredients

3 cups chicken stock
1 1/2 cups white long-grain rice
5 tablespoons extra-virgin olive oil, divided
4 (6-ounce) boneless, skinless chicken breasts
Salt
Freshly ground black pepper
1 cup all-purpose flour
2 teaspoons smoked paprika
2 eggs
1 1/2 cups peeled almonds
1/2 cup bread crumbs
Generous handful flat-leaf parsley
1 (9 ounce) package frozen artichoke hearts
4 piquillo peppers or 2 roasted red peppers, chopped
1/2 cup pitted Spanish green olives, chopped
1 large fresh thyme sprig, leaves only
1/3 cup dry sherry, eyeball it
2 tablespoons cold butter, cut into pieces

Directions

Bring stock to a boil, stir in rice and 1 tablespoon extra-virgin olive oil. Cover and reduce heat to low. Cook 18 minutes. Heads up: after 12 to 13 minutes you will add in other ingredients.

Preheat oven to 375 degrees F.

Heat about 4 tablespoons extra-virgin olive oil over low heat in a large skillet.

From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open. Season the chicken with salt and pepper on both sides. Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine. Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands.

Raise heat under the skillet to medium-medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through.

5 minutes before the rice is done, add the artichokes, peppers, and olives and stir to combine. Cook 5 minutes more, turn off heat, fluff with a fork and stir in thyme leaves.

Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside.

Recipe courtesy Rachael Ray, 2007
Show: 30 Minute Meals Episode: A Cut Above Cutlets

More Rice Recipes:

Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao
Chipotle Cashew Chicken with Brown Rice
Fried brown rice

Save and share Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers Recipe

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Latin Chicken and Rice Pot Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Latin Chicken and Rice Pot recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Latin Chicken and Rice Pot. 

Cook Time: 25 min | Level: Easy | Yield: 4 servings

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 pound boneless, skinless chicken tenders, breasts or thighs, cut into bite size pieces
Salt and pepper
2 cups white rice
3 cups chicken stock, available in paper boxes on the soup aisle of market
1 teaspoon poultry seasoning
1 tablespoon (3 teaspoons) Sazon seasoning blend (recommended: Goya) with Mexican and Spanish foods in market
1 cup tomato sauce
1 (2-ounce) box golden raisins, 1/4 cup

Olive and Pepper Salsa:

1 cup Spanish olives with pimentos, drained and chopped
2 vine ripe tomatoes, seeded and chopped
1 small green bell pepper, seeded and chopped
1 small white skinned onion, chopped
Several drops hot sauce
1/4 cup chopped fresh flat-leaf parsley, a handful
1/2 lemon or lime, juiced
Salt

Avocado and Garlic Sour Cream:

2 ripe avocados, pitted and spoon flesh from skins
1/2 lemon, juiced
1 clove garlic
Salt
1 cup sour cream

Directions

Preheat a medium pot over medium heat, add extra-virgin olive oil and butter. When butter melts into oil, add cut up chicken. Season the chicken with salt and pepper. Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes. Add chicken stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins. Bring the stock to a quick boil, 2 or 3 minutes. When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.

While the rice and chicken are working, prepare the salsa. Combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste. Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.

Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.

Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Dishes Are a Drag

More Rice Recipes:

Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao
Chipotle Cashew Chicken with Brown Rice
Fried brown rice
Tuna brown rice salad

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Spanish Chicken and Rice Soup Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Spanish Chicken and Rice Soup recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Spanish Chicken and Rice Soup. 

Cook Time: 1 hr 0 min | Level: Easy | Yield: 4 servings

Ingredients

2 tablespoons butter
1/4 cup broken vermicelli or thin spaghetti, 1 inch pieces
1/2 cup long-grain white rice
1 quart chicken stock
2 pieces boneless, skinless chicken breast, rinsed
1 small white or yellow onion, peeled and halved
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
2 fresh bay leaves
1 tablespoon extra-virgin olive oil
5 ounces Spanish chorizo, chopped or crumbled, casing removed (recommended: Gaspar's or Trois Petit Cochons)
1 large Spanish yellow onion, chopped
2 carrots, peeled and chopped
Few ribs celery from the heart, chopped
1 red chile pepper, thinly sliced
4 cloves garlic, chopped or very thinly sliced
1/4 to 1/3 cup diced piquillo pepper or drained pimiento peppers
Salt and freshly ground black pepper
Pinch saffron threads (about 20)
1 1/2 teaspoons smoked sweet or sweet paprika
1 (15-ounce) can fire-roasted diced or crushed tomatoes or 1 (15-ounce) can diced tomatoes with green chilies

Directions

Place the butter in a small pot over medium heat. Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool. Fluff the rice with a fork then place in container and store in the refrigerator.

Meanwhile, place the rinsed trimmed chicken pieces in a shallow pan with the onion and bay leaves and cover with just enough water to come up to the top of the chicken, bring the mixture to a boil and reduce the heat to a simmer and gently poach to cook through, about 12 to 15 minutes. Place the chicken in a bowl and shred the meat with 2 forks. Reserve the stock.

While the chicken poaches start the soup by heating a Dutch oven over medium-high heat with a turn of the pan extra-virgin olive oil, add the chorizo and brown a couple of minutes. Add the onions, carrot, celery, chile, garlic, and piquillos to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine. Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes. Bring the soup to a bubble, simmer a few minutes to combine flavors then cool completely, cover and place in the refrigerator for make-ahead meal.

To reheat and serve, place the soup over medium to medium-high heat covered, stirring occasionally until heated through. Add the rice to the soup and return the soup to a bubble. Serve in shallow bowls.

Recipe courtesy Rachael Ray
Show: Food Network Specials Episode: Cooking Channel: Rachael's Week in a Day (Something For Everyone)

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Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao
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Chunky gazpacho with rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Chunky gazpacho with rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Chunky gazpacho with rice.

Ingredients (serves 4)

1 red and 1 yellow capsicum, seeds removed, roughly chopped
1 Lebanese cucumber, peeled, seeds removed, roughly chopped
1 long red chilli, seeds removed, roughly chopped
1 garlic clove, roughly chopped
1/2 small onion, roughly chopped
2 cups (500ml) tomato juice
1/2 cup (125ml) tomato puree
2 tbs balsamic vinegar
2 cups cooked long-grain rice
1/3 cup (80ml) extra virgin olive oil
Lemon juice and Tabasco, to taste

Method

Place half of each of the capsicum, cucumber and chilli in a food processor with the garlic, onion, tomato juice, tomato puree and vinegar. Process until smooth, adjust seasoning then place in freezer for 30 minutes to chill.

When ready to serve, divide the cooked rice between 4 soup bowls and top with the remaining capsicum, cucumber and chilli. Ladle the chilled soup over the top, drizzle with olive oil and season to taste with lemon juice and Tabasco.

Source
delicious. - February 2005, Page 84
Recipe by Nancy Duran

More Rice Recipes:

Saffron rice
Lemon Rice and Eggplant-Chick Pea Curry
Mexican chilli beans
Rice & herb salad
Herbed rice salad
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Save and share Chunky gazpacho with rice recipe

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Duck with eight-jewel rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Duck with eight-jewel rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Duck with eight-jewel rice. 

This recipe is a modified Chinese classic, Eight treasure duck or ba bao ya. Instead of boning a whole duck, hoisin sauce is brushed over duck breast fillets, roasted and served with rice. The colourful ‘jewels’ (treasures) include a red capsicum, Chinese lap cheong sausage, dried mushrooms, dried shrimps, dried cranberries, water chestnuts, almonds and spring onion. All the flavour of the original in half the time!

Ingredients (serves 4)

6 dried shiitake mushrooms (see Notes)
2 tbs Chinese dried shrimp (see Notes)
1/3 cup (50g) dried cranberries
4 duck breast fillets, skin scored
2 tbs hoisin sauce
2 tbs sunflower oil
2 lap cheong sausages, sliced on an angle (see Notes)
1 red capsicum, chopped
227g can water chestnuts, chopped (see Notes)
2 tbs toasted almonds or hazelnuts
2 tbs Chinese rice wine (shaohsing) (see Notes)
1/4 cup (60ml) soy sauce
1 tsp caster sugar
3 spring onions, green stems thinly sliced
1 cup (200g) Jasmine rice, cooked, cooled

Method

Soak mushrooms, shrimp and cranberries in 200ml boiling water for 30 minutes. Drain, reserving soaking liquid. Discard mushroom stems and finely slice the caps.

Meanwhile, preheat oven to 180C.

Heat a non-stick frypan over medium-high heat. Cook duck skin-side down for 5-6 minutes until skin is golden and fat renders. Turn and cook for 1 minute. Smear skin with hoisin and transfer duck, skin-side up, to a tray. Bake for 5 minutes for medium-rare. Cover with foil and rest for 5 minutes.

Heat oil in wok over medium-high heat. Add sausage and stir-fry for 1 minute. Add capsicum and stir-fry for 2 minutes. Add chestnuts, almonds, mushrooms, shrimp, and cranberries. Stir-fry until combined. Add wine, soy, sugar, 1/2 tsp salt and most of the spring onion, stir-fry for 2 minutes. Stir in rice. Heat through for 1-2 minutes, adding reserved liquid if needed.

Slice the duck and serve on the rice, topped with remaining spring onion.

Notes
Dried shiitake mushrooms, Chinese dried shrimp, cheong sausage, canned water chestnuts and Chinese rice wine (shaohsing) is available from Asian food stores.

Source
delicious. - April 2009, Page 54
Recipe by Jill Dupleix

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Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao
Chipotle Cashew Chicken with Brown Rice
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Brown rice and tuna salad

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Persian rice salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Persian rice salad recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Persian rice salad.  

Ingredients (serves 4)

500g skinless chicken breast fillets, trimmed of any fat
750ml reduced-salt chicken stock
1 cup basmati rice
1/2 cup mint leaves
2 cups mixed salad leaves
10 fresh dates, pitted, roughly chopped
1 tsp ground cinnamon
1/4 cup (60ml) lemon juice

Method

Bring 1L water to the boil in a pan and add chicken. Return to the boil and poach for 10-12 minutes until cooked through. Leave to cool in the liquid for 5 minutes. Remove and slice thinly.

Meanwhile, combine the stock with 1 cup (250ml) water in a saucepan and bring to the boil. Add the rice and simmer over medium-high heat for 10-12 minutes until tender. Drain (if necessary) and fluff with a fork.

Combine the chicken, rice, mint, salad leaves and dates in a bowl.

Combine cinnamon and lemon juice in a small bowl, add to the rice mixture and toss to coat. Serve warm.

Source
delicious. - September 2005, Page 159
Recipe by Nancy Duran

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Greek rice pudding recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Greek rice pudding recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Greek rice pudding.
 
A classic Greek-style rice pudding is lightened with milk and a splash of fragrant rosewater.

Ingredients (serves 4)

1L (4 cups) light milk, plus 1 tbs extra
1/2 cup (110g) arborio rice
2 tbs caster sugar
1/2 tsp vanilla extract
1 tsp rosewater (see Notes)
1 tsp cornflour
1/2 cup low-joule strawberry jam, warmed

Method

Place milk and rice in a saucepan over medium-low heat, stirring constantly, until it comes to just below boiling point. Reduce the heat to low and gently cook, stirring occasionally, for 30-40 minutes until the rice is tender.

Add the sugar, vanilla extract and rosewater to the rice, stirring until the sugar dissolves. Mix cornflour with the extra 1 tbs milk to form a smooth paste, then add to the rice and stir over low heat for 1-2 minutes until thickened.

Divide the rice pudding among bowls, then serve immediately, drizzled with warm strawberry jam.

Notes
Rosewater is available from gourmet food shops and delis.

Source
delicious. - June 2009, Page 87
Recipe by Jill Dupleix

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Rice pudding with jam sauce recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Rice pudding with jam sauce recipe. Enjoy a collection of quick & easy recipes and learn how to make Rice pudding with jam sauce.

Ingredients (serves 4)

300ml milk
300ml thin cream
2 tbs caster sugar
Large piece orange peel
1 vanilla bean, split
1 cinnamon stick
50g white short-grain rice
Grated nutmeg
1 cup good-quality raspberry jam

Method

Preheat oven to 180°C. Place milk, cream, sugar, orange peel, vanilla bean and seeds and cinnamon in a saucepan. Bring to the boil, then turn off heat. Set aside for 30 minutes.

Place rice in a greased 1-litre ovenproof dish and strain milk over top, discarding the solids. Stir to combine. Grate nutmeg over the top and bake for 1 1/2 hours until golden.

Place jam and 1/2 cup water in a saucepan over low heat and whisk to combine. Cook for 5 minutes and serve warm with the rice pudding.

Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

Source
delicious. - July 2002, Page 95
Recipe by Valli Little

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Saffron rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Lemon Rice and Eggplant-Chick Pea Curry recipe. Enjoy a collection of quick & easy recipes and learn how to make Lemon Rice and Eggplant-Chick Pea Curry. 

Ingredients (serves 4)

Good pinch of saffron threads
1 tbs olive oil
1 onion, finely chopped
1 1/2 cups (300g) basmati rice
2 tbs roughly chopped coriander

Method

Crush the saffron and a good pinch of sea salt in a mortar and pestle. Set aside.

Heat oil in a saucepan over medium heat. Cook onion, stirring, for 6-8 minutes until softened. Stir in rice. Add 650ml boiling water and bring to the boil. Stir in saffron mixture, reduce heat to low, then cover and simmer, stirring occasionally, for 20 minutes until rice is tender. Cool, then fluff with a fork. Garnish with coriander.

Notes

Serves 4 as a side.

Source
delicious. - December 2010, Page 136
Recipe by Jill Dupleix

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Capsicums stuffed with rice, quinoa and lentil salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Capsicums stuffed with rice, quinoa and lentil salad recipe. Enjoy quick & easy rice cooking and learn how to make Capsicums stuffed with rice, quinoa and lentil salad.

Whether at the park, on the beach or in your garden, this savoury package is all about enjoying the best days of summer.

Preparation Time 40 minutes | Cooking Time 45 minutes

Ingredients (serves 6)

6 red capsicums, halved lengthwise, seeded, stems left intact
1/2 bunch thyme
6 cloves garlic, thinly sliced
125ml (1/2 cup) extra virgin olive oil
200g (1 cup) basmati rice
190g (1 cup) red quinoa (see note)
200g (1 cup) French-style green lentils
55g (1/3 cup) currants
60ml (1/4 cup) white wine vinegar
1/2 lemon, juiced
1/2 tsp Spanish smoked paprika
1/2 tsp ground cumin
1/4 cup roughly chopped flat-leaf parsley
100g feta, crumbled

Method

Preheat oven to 220C. Place capsicums, cut-side up, in a roasting pan. Scatter with thyme and one-third of the garlic, then drizzle with 2 tbs oil. Season with salt and pepper. Roast for 30 minutes or until tender. Discard thyme.

Meanwhile, place rice and quinoa in a bowl, cover with cold water and set aside to soak for 15 minutes.

Cook lentils in a saucepan of boiling salted water for 15 minutes. Drain rice and quinoa, then add to lentils with remaining garlic. Cook for 15 minutes or until lentils, rice and quinoa are tender. Drain.

Meanwhile, place currants, vinegar, lemon juice, paprika, cumin, parsley and remaining 80ml (1/3 cup) oil in a large bowl. Season and stir to combine.

Add rice mixture to currant mixture and toss to combine. Spoon into roast capsicums and scatter with feta. Serve immediately or keep in a container in the fridge for up to 1 day.

Notes

This is a great stand-alone dish for vegetarians and a perfect side dish for sausages or grilled lamb cutlets. It serves six as a main or 12 as a side.

Quinoa is a protein-rich grain-like seed originating from south america. available from health food shops and selected supermarkets. substitute white quinoa for the red.

Source
MasterChef - February 2011, Page 82
Recipe by Sophia Young
 
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Vietnamese rice noodles with pork and herbs recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Vietnamese rice noodles with pork and herbs recipe. Enjoy a collection of quick & easy recipes and learn how to make Vietnamese rice noodles with pork and herbs. 

Preparation Time 20 minutes | Cooking Time 15 minutes

Ingredients (serves 4)

20g dried black fungus (wood ear) (see note)
8 dried shiitake mushrooms, (see note) stalks discarded
2 tbs dried shrimp (see note)
750g pork mince
1 tsp caster sugar
60ml (1/4 cup) fish sauce
1 stalk lemongrass, white part only, finely chopped
1/2 bunch each Thai basil, dill, apple (round-leaf) mint and coriander, leaves picked
2 tbs vegetable oil
4 eschalots, finely chopped
1 tbs brown sugar
125ml (1/2 cup) chicken stock
1 tbs rice vinegar
450g packet fresh flat rice noodles (see note) or wheat noodles

Method

Place fungus and mushrooms in a bowl, cover with warm water, then stand for 20 minutes to soften. Drain. Finely chop mushrooms, then thinly slice fungus.

Meanwhile, place shrimp in a small pan and stir over medium heat for 1 minute or until fragrant. Cool. Using a pestle and mortar, grind to a powder.

Combine pork, caster sugar, 1 tbs fish sauce and lemongrass. Season with pepper. Combine herbs in a clean bowl.

Heat oil in a wok over medium heat and stir-fry eschalots for 1 minute or until soft. Add mushrooms and fungus, and stir-fry for 5 minutes. Add pork mixture and stir-fry, breaking up mince with a wooden spoon, for 5 minutes or until lightly browned. Add brown sugar and stir-fry for a further minute or until sugar is caramelised. Add chicken stock, remaining 2 tbs fish sauce and vinegar, and bring to a simmer.

Meanwhile, place noodles in a bowl. Cover with boiling water, stir gently to loosen, then drain. Add to wok and cook, tossing gently, for 3 minutes or until combined and heated through.

Divide noodles among bowls, scatter with ground shrimp, then top with a handful of the herb mixture to serve.

Notes

Available from Asian grocers.

Source
MasterChef - October 2010, Page 122
Recipe by Sophia Young

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Barbecued pork fried rice
Cantonese fried rice
Special fried rice with BBQ duck
Five spice chicken and fried rice
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Island-Style Fried Rice

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Soy-marinated salmon with fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Soy-marinated salmon with fried rice recipe. Enjoy quick & easy rice recipes and learn how to make Soy-marinated salmon with fried rice.

Spice up your regular midweek menu with colourful ingredients and have something to look forward to tonight!

Preparation Time 20 minutes | Cooking Time 30 minutes

Ingredients (serves 4)

130g (2/3 cup) jasmine rice
2 tbs kecap manis (see note)
1 tbs dark soy sauce
125ml (1/2 cup) peanut oil
2 tsp sesame oil
4 x 200g pieces salmon fillet, pin-boned, skinned
1 egg
1 tsp fish sauce
2 cloves garlic, thinly sliced
2cm piece ginger, cut into julienne (matchsticks)
1 small red onion, thinly sliced
150g snow peas, trimmed, thinly sliced on the diagonal
160g (1 cup) shelled peas
1/2 cup mint leaves, roughly chopped
1/2 cup coriander leaves
Sliced long red chilli, to serve

Method

Cook rice in a saucepan of boiling salted water for 15 minutes, then drain and rinse under cold water to cool and remove starch. Drain again. Spread rice over a large oven tray and place in the freezer for 30 minutes to dry out.

Meanwhile, to make soy marinade, whisk together kecap manis, soy sauce, 1 tbs peanut oil and 1 tsp sesame oil in a large bowl. Using a sharp knife, cut salmon pieces in half lengthwise, then add to soy marinade and turn to coat. Cover and refrigerate until needed.

Whisk together egg, fish sauce and remaining 1 tsp sesame oil in a small bowl. Heat 1 tbs peanut oil in a large wok over high heat. Pour egg mixture into wok, then tilt wok to thinly coat. Cook for 2 minutes or until omelette is just set, then slide onto a board. Roll up, then thinly slice widthwise. Set aside.

Wipe wok clean with paper towel and return to heat. Add 2 tbs peanut oil, then add garlic, ginger and onion, and stir-fry for 1 minute or until garlic is golden. Add snow peas and peas, and stir-fry for a further 3 minutes. Add rice, mint and coriander, and stir-fry for 4 minutes or until rice is heated through. Remove wok from heat and cover to keep warm.

Drain salmon. Heat remaining 2 tbs peanut oil in a large frying pan over high heat. Cook salmon for 30 seconds each side for medium-rare or until cooked to your liking.

Divide fried rice among plates and top with salmon and chilli to serve.

Notes

Allow an extra 30 minutes to dry rice. Tips: Kecap manis, available from supermarkets, is Indonesian sweet soy sauce. Use up leftover steamed rice from takeaways to make the fried rice and omit step 1.

Source
MasterChef - March 2011, Page 45
Recipe by Dominic Smith

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Caramelized Rice Pudding with Pears and Raisins
Yoghurt rice pudding

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Coconut rice & prawn salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Coconut rice & prawn salad recipe. Enjoy quick & easy rice recipes and learn how to make Coconut rice & prawn salad.

Easy | Serves 4 |  Prep 10 mins | Cook 15 mins | Low-fat

Ingredients

200g basmati rice
200ml reduced-fat coconut milk
zest and juice 2 limes
4 tbsp sweet chilli sauce
200g bag frozen, cooked large prawns , defrosted
½ cucumber , halved and sliced diagonally
handful coriander leaves, chopped
100g pack sugar snap peas , halved lengthways

Method

Tip the rice into a saucepan with the coconut milk and enough cold water to cover by a finger-nail's depth. Bring to the boil, then cook over a medium heat for 10 mins or until the liquid has gone. Stir, cover, take off heat and leave for 5 mins until fluffy. Spread over a dinner plate to cool quickly.

Meanwhile, make a dressing by stirring together the lime zest and juice and sweet chilli sauce. Stir prawns into the dressing and set aside while the rice finishes cooling.

Fluff up the rice with a fork, then toss with the cucumber, coriander leaves and sugar snap peas. Serve in bowls, scattered with prawns and dressing.

Nutrion Per serving

293 kcalories, protein 17g, carbohydrate 46g, fat 6 g, saturated fat 5g, fibre 1g, sugar 5g, salt 2.16 g

Recipe from Good Food magazine, June 2006.

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Chinese five spice beef with rice
Sizzling Korean-style beef 

Save and share Braised pork with plums recipe

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Chicken & chorizo jambalaya recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Chicken & chorizo jambalaya recipe. Enjoy quick & easy rice recipes and learn how to makeChicken & chorizo jambalaya .

Ingredients

1 tbsp olive oil
2 chicken breasts , chopped
1 onion , diced
1 red pepper , thinly sliced
2 garlic cloves , crushed
75g chorizo , sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomatoes
350ml chicken stock

Method

Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.
Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.

Try

Use up leftover Cajun seasoning

Cut 2 chicken breasts into strips, mix 1 tbsp of Cajun seasoning with a little oil and rub all over the chicken. Fry for 6-8 mins until golden and cooked through. Serve with guacamole, soured cream, a tub of salsa and some flour tortillas.
PER SERVING

445 kcalories, protein 30g, carbohydrate 64g, fat 10 g, saturated fat 3g, fibre 2g, sugar 7g, salt 1.2 g

Recipe from Good Food magazine, April 2011.

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Chargrilled chicken with rice, spinach & pea pulao
Chipotle Cashew Chicken with Brown Rice
Fried brown rice
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Oven Brown Rice

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Chargrilled chicken with rice, spinach & pea pulao recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Chargrilled chicken with rice, spinach & pea pulao recipe. Enjoy quick & easy rice recipes and learn how to make Chargrilled chicken with rice, spinach & pea pulao.  

Preparation Time 15 - 20 minutes
Cooking Time 26 minutes

Ingredients (serves 4)

2 single chicken breast fillets, fat trimmed
1 tbs vegetable oil
1 2.5cm piece cinnamon stick
5 cloves
1 tsp cumin seeds
1/4 tsp cardamom seeds
1 large brown onion, thinly sliced
2 garlic cloves, thinly sliced
200g (1 cup) basmati rice, rinsed well
500ml (2 cups) vegetable stock
Salt & freshly ground black pepper
10 large English spinach leaves, washed, drained, stems trimmed, roughly chopped
110g (2/3 cup) frozen peas, thawed
130g (1/2 cup) skim milk natural yoghurt
2 tbs chopped fresh coriander
1/2 tsp ground coriander

Method

1. Heat a chargrill over medium-high heat. Brush each chicken fillet with 1/2 tsp of the oil and cook on preheated chargrill for 4 minutes each side or until just cooked through. Transfer to a plate, cover with foil and set aside.

2. Meanwhile: heat remaining oil in a large saucepan over medium heat. Add cinnamon, cloves, cumin and cardamom, and cook, stirring, for 30 seconds or until fragrant. Add onion and garlic, and cook, stirring, for 5 minutes or until onion softens.

3. Add the rice and mix well. Stir in the stock, salt and pepper. Bring to the boil over medium-high heat. Reduce heat to low, cover tightly and cook for 20 minutes without lifting the lid.

4. Remove from the heat. Use a fork to quickly and gently stir the spinach and peas through the pulao. Replace the lid and set aside for 10 minutes.

5. Combine the yoghurt, fresh coriander and ground coriander in a small bowl, and season with salt and pepper. Set aside. Thinly slice the chicken across the grain. Serve the pulao topped with the chicken and a dollop of coriander yoghurt.

Source
Good Taste - August 2002, Page 103
Recipe by Jan Purser

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