Wednesday, September 20, 2017

Orange-scented rice pudding recipe

Orange-scented rice pudding

0:05 Prep | 0:50 Cook | 4 Servings  | Capable cooks


This orange scented rice pudding for four is a delicious treat.


2 cups (500ml) milk
165g can coconut milk
1/2 cup (100g) jasmine rice
2 teaspoons finely grated orange rind
1/4 cup (60ml) orange juice
1/2 teaspoon ground star anise
1/2 teaspoon ground cinnamon
1/3 cup (60g) finely chopped palm sugar
Finely shredded orange zest, to serve


Step 1 Combine milk, coconut milk, rice, orange rind and juice, star anise, cinnamon and sugar in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 40-50 minutes or until rice is tender and liquid thickens. Remove from heat and set aside for 5 minutes to cool slightly.

Step 2 Spoon evenly among serving bowls. Top with orange zest; serve immediately.

Tuesday, September 5, 2017

Crispy Rice Recipe

Crispy Rice

Recipe courtesy of Ayesha Curry
Show: Ayesha's Home Kitchen
Episodes: Date Night and Date Night

Total:1 hr 20 minActive: 30 min
Yield: 4 to 6 servings
Level: Easy


Kosher salt
1 1/2 cups basmati rice
2 tablespoons plain yogurt
1 tablespoon butter, melted, plus 1 tablespoon
1 tablespoon vegetable oil
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon sumac, optional


Bring a large pot of well-salted water to a boil.

Place the rice in a large bowl, rinse with cold water and drain in a colander until the water runs totally clear. Drain well.

Add the rice to the pot and boil until the grains are soft on the outside but still hard at the center, about 6 minutes. Drain the rice and rinse under cold water.

Measure out 1 1/4 cups of the parcooked rice and transfer to a bowl; stir in the yogurt, the 1 tablespoon melted butter and 1/4 teaspoon salt.

Melt the oil and the remaining 1 tablespoon butter together over medium-low heat in a 2- to 3-quart nonstick pot with a tight-fitting lid. Add the yogurt rice and spread it evenly to cover the bottom of the pot. Add the remaining rice, mounding it into a pyramid shape. Insert the handle of a wooden spoon into the mound 3 or 4 times to make vents for steam to escape. Increase the heat to medium-high and cook until the rice starts to steam, about 2 minutes. Reduce the heat to medium-low and cover the pot, first with a clean towel and then with a lid. Steam until the rice is fully cooked and a golden brown crust has formed on the bottom, about 50 minutes.

Spoon the loose rice onto a platter, then use a firm spatula to remove the crust from the pan. Top the rice with the crust and sprinkle with the parsley and sumac if using. Serve immediately.

Curried Brown Rice Pilaf Recipe

Curried Brown Rice Pilaf

Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Total:48 minPrep: 15 min Cook: 33 min
Yield: 4 servings
Level: Easy


Cook 1 cup brown rice in a pot of salted boiling water for 30 minutes; drain. Melt 1/2 stick butter in the same pot. Add 1/2 cup finely broken thin spaghetti, some chopped almonds and raisins, curry powder, salt and pepper; cook 3 minutes. Stir in the rice and sliced scallions.

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine

Curried Rice Pilaf Recipe

Curried Rice Pilaf

Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Total:25 minPrep: 10 min Cook: 15 min
Yield: 4 servings
Level: Easy


Saute 1 chopped onion, 2 smashed garlic cloves, 1 cinnamon stick, a strip of lemon zest, 1/2 teaspoon curry powder and a pinch of turmeric in a saucepan with butter and olive oil until lightly browned. Add 1 cup basmati rice and stir until toasted. Add 1 1/3 cups water, season with salt and bring to a boil, then cover and simmer 15 minutes. Let sit 5 minutes, then fluff with a fork and add a splash of lemon juice and some cilantro and cashews.

Photograph by Antonis Achilleos

Recipe courtesy of Food Network Magazine

Saturday, August 5, 2017

Chickpea Curry with Rice Recipe

Chickpea Curry with Rice

Recipe courtesy of Ree Drummond
Show: The Pioneer Woman
Episode: Perfecting the Pantry

Total:35 minActive: 25 min
Yield: 4 to 6 servings
Level: Easy


2 cups basmati rice
2 tablespoons vegetable oil
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons curry powder
2 cloves garlic, chopped
1 cup vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed
One 13.5-ounce can coconut milk
1 to 2 tablespoons honey
1 to 2 tablespoons sriracha sauce
Naan bread, for serving
Chopped fresh cilantro, for garnish.


Watch how to make this recipe.

Cook the basmati rice according to the package instructions.

Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.

Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

Recipe courtesy of Ree Drummond

Tuesday, July 25, 2017

Kids cheesy rice fritters recipe

Kids cheesy rice fritters

0:12 Cook
Makes 10
Capable cooks

Add nutritious brown rice to kids meals with these cheesy rice fritters.


1 cup brown rice, cooked, cold
3/4 cup grated tasty cheese
3 eggs, lightly beaten
1 medium carrot, peeled and grated
1 small zucchini, grated
1 teaspoon dried basil
1/4 cup plain flour
Salt and pepper
Ricebran oil to shallow fry
200g punnet of grape tomatoes, halved lengthways
Bunch of watercress


Step 1 In a large mixing bowl mix together the rice, cheese, eggs, carrot, zucchini, basil and four. Season well with salt and pepper.

Step 2 Heat the ricebran oil in a large fry pan over a moderately high heat. Fill a 1/4 cup measure with the mixture and turn into the hot pan, flatten into a round fritter shape, and continue shaping the mixture to fill the pan. Cook the fritters in batches for 2-3 minutes each side or until golden brown and crisp. Transfer the cooked fritters to a plate lined with paper towel.

Step 3 Serve the fritters warm or cool tumbled with the grape tomatoes and watercress.

Wednesday, July 19, 2017

Healthy Farro Fried "Rice" Recipe

Healthy Farro Fried "Rice"

Farro is an Italian variety of wheat with grains that turn tender and toothsome with cooking. It's often added to soups and risotto but works as a terrific substitute for rice in this easy stir-fry.

Recipe courtesy of Food Network Kitchen


1 cup farro
1 bunch scallions, sliced, white and green parts kept separate
2 cloves garlic, finely chopped
1-inch piece peeled fresh ginger, finely chopped
Pinch crushed red pepper
Kosher salt
Pinch sugar
1 tablespoon plus 1 teaspoon vegetable oil
1 medium carrot, thinly sliced
1 cup thawed frozen peas
1 cup bean sprouts
2 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
2 large eggs, lightly beaten


Bring a medium saucepan filled two-thirds full of water to a boil. Add the farro and cook until tender but still chewy, about 15 minutes. Drain well and cool. (This can be done one day ahead).

Combine the scallion whites, garlic, ginger, crushed red pepper, 1/2 teaspoon salt and sugar in a small bowl and keep near the stove top.

Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat. Add the carrot and cook, stirring constantly, until crisp-tender, about 2 minutes. Add the scallion white mixture and continue to stir fry until fragrant, about 30 seconds. Add the cooled farro, half the scallion greens, the peas, bean sprouts, soy sauce and sesame oil and stir fry until the farro is hot, about 2 minutes. Remove from the heat and transfer to a serving dish.

Wipe out the skillet, add the remaining 1 teaspoon of oil and place over medium-high heat. Add the eggs and a large pinch of salt; let cook undisturbed until the eggs begin to bubble up, then stir constantly, breaking the eggs up into small pieces, until they are cooked through, about 30 seconds. Scrape eggs over the farro and stir to incorporate. Sprinkle with the remaining scallion green and serve hot.

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