The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Carolina Gold Rice Pudding recipe. Enjoy quick & easy rice recipes and learn how to make Carolina Gold Rice Pudding.
Total Time: 55 min
Prep 5 min
Cook 50 min
Yield: 8 servings
Level: Easy
Ingredients
1 cup short-grain white rice (recommended Carolina gold rice)
1/2 teaspoon salt
1 (14-ounce) can sweetened condensed milk
4 tablespoons butter
1/2 cup raisins
1 1/2 tablespoons vanilla extract
Pinch freshly grated nutmeg
Fruit Sauce, recipe follows
Directions
Put the rice in the top of a double boiler set over simmering water. Add the salt and 3 cups of boiling water. Cover and cook until the rice is tender, about 30 minutes.
Stir in the condensed milk, butter, and raisins. Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes.
Remove the pot from the heat and stir in the vanilla and nutmeg. Spoon the pudding into individual custard cups and refrigerate until ready to serve. Invert puddings onto chilled plates and serve with fruit sauce.
Fruit Sauce:
1 cup orange juice
1/2 cup sugar
1 tablespoon cornstarch
2 teaspoons fresh lemon juice
2 tablespoons butter
1/4 to 1/2 teaspoon rum extract
1 cup stewed fruit, optional
Combine the orange juice, sugar, and cornstarch in the top of a double boiler. Cook the mixture over simmering water until it thickens.
Remove the pot from the heat and stir in the lemon juice, butter, and rum extract. Serve warm over rice pudding garnished with stewed fruit, if desired
Yield: about 1 1/2 cups
Prep Time: 5 minutes
Cook Time: about 10 minutes
Ease of preparation: easy
Recipe courtesy Paul Deen
Show: Paula's Home Cooking Episode: Cooking for a crowd
More Rice Recipes:
Baked Rice Pudding with Apricots
Sticky coconut rice, mango & passion fruit
Coconut rice with passionfruit jelly
sesame & ginger rice balls
Vietnamese rice paper rolls
Tuna sashimi with coconut rice
Save and share Carolina Gold Rice Pudding recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Baked Rice Pudding with Apricots recipe. Enjoy quick & easy rice recipes and learn how to make Baked Rice Pudding with Apricots.
Total Time: 2 hr 0 min
Prep 15 min
Inactive 1 hr 0 min
Cook 45 min
Yield: 6 to 8 servings
Level: Easy
There are many ways to make rice pudding: on the stove, baked in the oven or a combination of the two. You can make the custard separate from the rice and combine them after and it can be so many different kinds of custards. The nice thing about a baked one is you can make it the night before to enjoy for a special breakfast the next day. Serve it with a dollop of whipped cream and a sprinkle of cinnamon if you like.
Ingredients
3/4 cup raw short-grain rice (such as Arborio), rinsed in a colander until the water runs clear
4 cups milk
1/4 cup diced dried apricots
1/4 vanilla bean, split lengthwise and scraped
1/2 teaspoon freshly grated lemon zest
1/2 cup sugar
4 egg yolks
Directions
Preheat the oven to 300 degrees F.
In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings, and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat.
Stir the sugar into the cooked rice mixture. Stir in the egg yolks. Pour the rice pudding into a greased baking dish and bake for 20 minutes until slightly browned on the top. Remove from the oven and let cool. Chill until ready to serve.
Recipe courtesy Gale Gand
Show: Sweet Dreams Episode: Breakfast for Dessert
More Rice Recipes:
Sticky coconut rice, mango & passion fruit
Coconut rice with passionfruit jelly
sesame & ginger rice balls
Vietnamese rice paper rolls
Tuna sashimi with coconut rice
Chicken and avocado rice salad
Save and share Baked Rice Pudding with Apricots Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Grilled chilli & coriander salmon with ginger ricerecipe. Enjoy quick & easy rice recipes and learn how to make Grilled chilli & coriander salmon with ginger rice.
For a quick and healthy dinner try this tasty salmon dish, full of fresh flavours
Easy
Serves 2
Prep 5 mins
Cook 15 mins
Ingredients
2 skinless salmon fillets , about 140g/5oz each
1 red chilli , deseeded and finely chopped
small bunch coriander , chopped
1 lime , halved, for serving
FOR THE RICE
2 tbsp olive oil
1 onion , chopped
small piece fresh root ginger , finely chopped
1 garlic clove , thinly sliced
100g basmati rice
Method
Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for 1 min, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins until the rice is tender. Heat grill to medium.
Brush a baking tray lightly with a little oil. Put the salmon on top and grill for 4-5 mins, then scatter with chilli, coriander, remaining olive oil and seasoning. Grill again for just 4-5 mins until the salmon is cooked through. Serve with the rice and lime halves for squeezing over.
Nutrition per serving
546 kcalories, protein 33g, carbohydrate 46g, fat 27 g, saturated fat 5g, fibre 1g, sugar 4g, salt 0.17 g
Recipe from Good Food magazine, August 2008.
More Rice Recipes:
Tuna sashimi with coconut rice
Chicken and avocado rice salad
Sesame tuna rice salad
Portuguese drumsticks with spiced rice
Rice soup with peas and spinach
Mushroom risotto
Save and share Grilled chilli & coriander salmon with ginger rice recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice & peas with mango chicken recipe. Enjoy quick & easy rice recipes and learn how to make Rice & peas with mango chicken.
Affordable, tasty and filling, this Lesley Waters dish will become a family favourite
Easy
Serves 4
Prep 10 mins
Cook 30 mins
Plus marinating
Ingredients
6 tbsp mango chutney
zest and juice 2 limes
4 skinless chicken breasts
FOR THE RICE AND PEAS
4 tbsp olive oil
1 onion , chopped
2 garlic cloves , crushed
200g long grain rice
400g can kidney beans , drained and rinsed
400g can black-eyed beans , drained and rinsed
500ml vegetable stock
1 thyme sprig, leaves stripped
175g frozen petits pois
200ml reduced-fat coconut milk
Method
Make the rice and peas: heat 2 tbsp oil in a large frying pan, then fry onion for 5 mins. Add the garlic, then stir in the rice. Cook for 1 min more. Add the beans, pour in the stock and coconut milk and season well. Bring to the boil, cover, then simmer gently for 25-30 mins or until the rice is just cooked. Add the thyme and petit pois for the final 3 mins of cooking, then fluff up with a fork.
Meanwhile, mix the mango chutney, lime zest and juice and remaining olive oil, then season well. Heat a griddle or frying pan, brush a little of the mix over the chicken breasts, then cook for 5 mins each side until charred and cooked through. Once done, set aside to rest for a few mins while you heat the rest of the mango mix in the pan. Serve the rice and peas with a chicken breast and spoonfuls of tangy mango sauce.
Try
Healthy benefits
Cannellini, flageolet, borlotti, red kidney, black, pinto, aduki, haricot - there are so many types of beans available now. They all have more or less the same uses, cooked in soups and stews, dressed in salads or mashed and served instead of potatoes. One simple rule when using canned beans is to make sure you rinse them really well.
Lesley says...
I love pulses - they are real flavour absorbers and work well in a whole variety of dishes. They're also cheap, satisfying and a delicious way to add protein and fibre to your diet. Most pulses are available in cans, so there's no need to soak them - and some lentils can be cooked very quickly. If you've never used pulses before you'll be amazed at how they can become so much a part of your everyday meals
Nurition per serving
702 kcalories, protein 50g, carbohydrate 86g, fat 20 g, saturated fat 7g, fibre 11g, sugar 19g, salt 2.55 g
Recipe from Good Food magazine, July 2008.
More Rice Recipes:
Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples
Beer Braised Shrimp with Louisiana Salsa and Rice
Coconut rice & prawn salad
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole
Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice
Save and share Rice & peas with mango chicken recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Sticky coconut rice, mango & passion fruit recipe. Enjoy quick & easy rice recipes and learn how to make Sticky coconut rice, mango & passion fruit .
With flavours straight from Thailand, this is a wonderfully fresh way to end a celebratory meal
Ingredients
FOR THE RICE
250g Thai sticky rice
225ml unsweetened coconut milk
85g-100g golden caster sugar
juice 1 lime
FOR THE SAUCE
1 ripe mango , peeled, stoned and chopped
juice 1 orange (to give 60ml)
1 tbsp lime juice
50g golden caster sugar
FOR THE DECORATION
1-2 ripe mangoes , peeled, halved and very thinly sliced
3 passion fruits , halved
small mint leaves
zest 1 lime , cut into julienne strips
Method
A day ahead, wash the rice with plenty of cold water, then drain and tip it into a bowl. Pour over enough cold water to more than cover it, then leave to soak overnight.
Make the mango sauce. Liquidise the mango flesh with the orange juice, lime juice and sugar. Taste and add a little extra sugar or lime juice if necessary. Pass through a fine sieve, then chill if making ahead.
Drain the rice, transfer to a steamer and steam for 25-30 mins until soft and tender, making sure the water doesn't boil dry. Simmer the coconut milk with 85g of the sugar for 1 min. Pour in the lime juice, stir in the steamed rice, then leave, covered, for 5 mins until it has a thick, creamy consistency. Check for sweetness, adding more sugar to taste if needed. Cool slightly, about 10 mins, until tepid and holding its shape. The rice is best served slightly warm, as the longer it is left, the firmer and sticker it becomes.
For each serving, place a 6.5cm diameter x 3.5cm tall ring mould in the middle of a large plate. Spoon in one-sixth of the sticky rice. Drizzle a little mango sauce on the plate around the rice. Arrange a few slices of mango on the sauce and lay a few on top of the rice with a sprinkling of lime zest. Spoon around some passion fruit seeds and juice. Scatter over a few mint leaves. Serve the remaining mango sauce separately.
Try
Make ahead
The mango sauce can be made 1-2 days ahead, then chilled. Several hours ahead, slice the mango ready for serving, scoop out the passion fruit and chill both, and julienne the lime zest and wrap in cling film.
Nutrition per serving
266 kcalories, protein 3g, carbohydrate 52g, fat 7 g, saturated fat 5g, fibre 3g, sugar 39g, salt 0.31 g
Recipe from Good Food magazine, January 2010.
More Rice Recipes:
Coconut rice with passionfruit jelly
sesame & ginger rice balls
Vietnamese rice paper rolls
Tuna sashimi with coconut rice
Chicken and avocado rice salad
Sesame tuna rice salad
Save and share Sticky coconut rice, mango & passion fruit recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice Pilaf Garden Style recipe. Enjoy quick & easy rice recipes and learn how to make Rice Pilaf Garden Style.
Total Time: 30 min
Prep 10 min
Cook 20 min
Yield: 8 to 10 servings
Level: Easy
Ingredients
1 1/2 cups basmati rice
1 1/2 cups orzo pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 cup minced shallots
1 1/2 cups shredded zucchini
1 1/2 cups sliced cremini mushrooms
3 cups low-sodium chicken stock
1 cup seeded and diced Roma tomatoes
2 tablespoons chopped Italian parsley leaves
1 teaspoon grated lemon zest
1/2 cup grated Parmesan
1 teaspoon freshly crackled black pepper
Salt
Directions
In a large pot, heat olive oil and butter over medium-high heat. When the butter melts, add in the rice and pasta. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more. Add the zucchini and mushrooms and mix to combine. Stir in the stock and bring the mixture to a simmer. Cover and cook for 14 to 16 minutes. Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed. Transfer to a serving bowl and serve.
Recipe courtesy Guy Fieri
Show: Guy's Big Bite Episode: Chicken N Rice, Everything's Nice
More Rice Recipes:
Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples
Beer Braised Shrimp with Louisiana Salsa and Rice
Coconut rice & prawn salad
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole
Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice
Save and share Rice Pilaf Garden Style recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples recipe. Enjoy quick & easy rice recipes and learn how to make Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples.
Total Time: 30 min
Prep 5 min
Cook 25 min
Yield: 4 servings
Level: Easy
Ingredients
3 tablespoons butter, divided
1 1/2 cups rice
3 cups chicken stock
4 ounces Camembert cheese, cut into small pieces
4 tablespoons extra-virgin olive oil, divided
4 pieces boneless, skinless chicken breast
Salt and freshly ground pepper
1/2 cup all-purpose flour
2 large shallots, thinly sliced
1/4 cup calvados or applejack brandy
6 large white mushrooms, thinly sliced
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons chopped fresh tarragon leaves
3 endive
2 Golden Delicious apples
2 tablespoons white wine vinegar
1 teaspoon sugar
3 tablespoons chopped chives
Directions
In a medium sauce pot over medium heat melt 1 tablespoon butter. Add rice and toss to coat, toast 2 to 3 minutes until fragrant. Add stock and bring to a boil. Reduce heat to a simmer and cook 18 minutes, fluff with fork and stir in Camembert to melt.
While the rice cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and dredge chicken lightly in flour and shake off any excess. Brown chicken 3 to 4 minutes on each side. Remove chicken and reduce heat a little and melt in remaining 2 tablespoons butter. Saute the shallots 3 minutes until soft but not browned. Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides. Return pan to the heat, add mushrooms and cook 2 to 3 minutes. Season with salt and pepper. Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.. Reduce heat to low and simmer 8 to10 minutes.
Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Trim the ends of endive and thinly slice the tight bottoms. Half the upper leaves across and separate the leaves. Quarter the apples lengthwise and cut away the core. Thinly slice the apples. Add the endive and apples and saute 3 to 4 minutes to tenderize. Dress the salad with vinegar and sugar, salt and pepper and chives.
Serve the chicken along side rice and endive and apples.
Recipe courtesy Rachael Ray, 2007
Show: 30 Minute Meals Episode: Chicken Goes Uptown
More Rice Recipes:
Beer Braised Shrimp with Louisiana Salsa and Rice
Coconut rice & prawn salad
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole
Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice
Steak with spiced rice & beans
Save and share Brandied Tarragon Cream Chicken (Chicken a la Vallee d'Auge), Camembert Rice with Warm Endive and Apples recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Beer Braised Shrimp with Louisiana Salsa and Rice recipe. Enjoy quick & easy rice recipes and learn how to make Beer Braised Shrimp with Louisiana Salsa and Rice.
Total Time: 50 min
Prep 20 min
Cook 30 min
Yield: 6 servings
Level: Intermediate
Ingredients
4 cloves garlic, grated or finely chopped
6 to 8 small ribs celery from the heart, chopped
1 large or 2 medium green bell peppers, seeded and chopped
1 medium-large red onion, chopped
2 tablespoons chopped fresh thyme, finely chopped
4 tablespoons butter
1 1/2 cups enriched white rice
2 1/2 cups chicken stock
Salt and freshly ground black pepper
2 red jalapeno chile peppers, very thinly sliced
1 pint grape or cherry tomatoes, heirloom multi colored, red or yellow, halved
2 limes
2 tablespoons extra-virgin olive oil
2 pounds large shrimp, deveined, tail on
1 tablespoon seafood seasoning (recommended: Old Bay)
1 tablespoon Worcestershire sauce
1/4 cup hot sauce
1 bottle beer
3 tablespoons butter
1 bunch scallions, thinly sliced on an angle
Directions
In a medium bowl combine the garlic, celery, peppers, onions and thyme.
Heat a medium pot with 1 tablespoon butter over medium heat. Add about 1/3 of the vegetables to the pot, saute 2 to 3 minutes, add rice and toss around for 1 to 2 minutes more. Stir in the chicken stock and cover pot, bring to a boil. Simmer rice 15 to 18 minutes until tender, fluff with fork and season with salt and pepper.
Combine remaining vegetables with red chile peppers and tomatoes and dress with the juice of 1 lime. Season with a little salt.
Heat 2 tablespoons olive oil in a large skillet over medium-high to high heat. Add shrimp and season with seafood seasoning, Worcestershire and hot sauce. Toss shrimp for about 2 minutes then add beer, reduce heat to simmer and braise 5 to 6 minutes. Cut butter into small bits and melt into sauce then add in scallions. Squeeze the juice of 1 lime over the pan.
Serve shrimp in shallow bowls, top with a generous scoop of rice and garnish with generous spoonfuls of salsa. If you prefer lots of rice to a little bit of seafood, reverse the order and fill bowl with rice, top with shrimp and salsa.
Recipe courtesy Rachael Ray, 2008
Show: 30 Minute Meals Episode: Bayou Sizzle
More Rice Recipes:
Coconut rice & prawn salad
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole
Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice
Steak with spiced rice & beans
Chinese five spice beef with rice
Save and share Beer Braised Shrimp with Louisiana Salsa and Rice Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Wild Rice and Oyster Casserole recipe. Enjoy quick & easy rice recipes and learn how to make Wild Rice and Oyster Casserole.
Total Time: 1 hr 25 min
Prep 10 min
Cook 1 hr 15 min
Yield: 10 to 12 servings
Level: Easy
Ingredients
1 (10 3/4-ounce) can beef broth
2 1/2 cups water
1 box long-grain wild rice (recommended: raw Mahatma Long-Grain and Wild Rice with seasoning)
3/4 cup (1 1/2 sticks) butter, divided
4 dashes hot sauce, plus more, to taste (recommended: Texas Pete)
2 quarts oysters, very well drained
Salt and freshly ground black pepper
1 (10 3/4-ounce) can cream of mushroom soup
1 cup half-and-half
1 1/2 teaspoons onion powder
1/2 teaspoon garlic salt
1/2 cup finely minced fresh parsley leaves
Red pepper flakes, for garnishing
Directions
Preheat the oven to 350 degrees F.
In a saucepan, bring the beef broth and water to a boil. Add the rice, bring to a boil again, reduce heat, and simmer covered for 25 minutes. Drain any liquid remaining. Add 1/2 cup of the butter and hot sauce and stir; fluff with a fork.
Saute the drained oysters in 1/4 cup of the butter over medium-high heat until the edges curl, approximately 3 to 5 minutes. Remove the oysters with a slotted spoon; set aside. Place half of the rice in a greased 13 by 9 by 2-inch baking dish. Cover it with oysters and sprinkle with hot sauce and salt and pepper, to taste. Top with the remaining rice.
In a saucepan, heat the mushroom soup over medium heat. Add the half-and-half, onion powder, and garlic salt. Pour over the oyster mixture. Bake for 35 to 40 minutes, until golden brown and bubbling. Garnish with parsley and red pepper flakes
Recipe courtesy Paula Deen, 2007
Show: Paula's Home Cooking Episode: Under the Sea
More Rice Recipes:
Rice a Munee
Thai red curry and chicken rice
Coconut rice with passionfruit jelly
sesame & ginger rice balls
Vietnamese rice paper rolls
Tuna sashimi with coconut rice
Save and share Wild Rice and Oyster Casserole recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice a Munee recipe. Enjoy quick & easy rice recipes and learn how to make Rice a Munee.
Total Time: 32 min
Prep 7 min
Cook 25 min
Yield: 6 to 8 servings
Level: Easy
Ingredients
1 tablespoon olive oil
2 tablespoons unsalted butter
1 cup broken vermicelli
2 cups basmati rice
3 ounces prosciutto, chopped
1 cup diced yellow onions
1 red bell pepper, diced
2 tablespoons minced garlic
3/4 cup frozen peas
1/2 cup white wine
3 1/2 cups chicken stock
Salt and freshly cracked black pepper
Directions
In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat. Add in the vermicelli and rice and saute until lightly browned. Add in prosciutto and saute 2 minutes more. Stir in onion and peppers, and saute for another 2 minutes. Add the garlic and peas, saute for 1 more minute and deglaze with white wine. Pour in the chicken stock, bring mixture to a simmer, cover and cook for 18 to 20 minutes or until liquid is absorbed and rice is cooked. Season with salt and pepper, if needed. Transfer to a serving bowl and serve immediately.
Recipe courtesy Guy Fieri
Show: Guy's Big Bite Episode: Air Fieri
More Rice Recipes:
Thai red curry and chicken rice
Coconut rice with passionfruit jelly
sesame & ginger rice balls
Vietnamese rice paper rolls
Tuna sashimi with coconut rice
Chicken and avocado rice salad
Save and share Rice a Munee Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Thai red curry and chicken rice recipe recipe. Enjoy quick & easy rice recipes and learn how to make Thai red curry and chicken rice recipe.
Ingredients (serves 2)
2 teaspoons peanut oil
1/2 red capsicum, thinly sliced
1/2 small zucchini, thinly sliced
2 tablespoons Thai red curry paste
1 (150g) chicken breast fillet, thinly sliced
1/2 cup jasmine rice
1 cup chicken stock
1/3 cup coconut milk
50g green beans, trimmed, sliced
1 tablespoon chopped fresh coriander leaves
2 teaspoons lime juice
1 teaspoon fish sauce
Method
Heat oil in a heavy-based saucepan over medium-high heat. Cook capsicum and zucchini for 1 to 2 minutes or until softened. Add paste. Cook until fragrant. Add chicken. Cook for 4 to 5 minutes or until browned. Add rice. Stir to coat.
Add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes or until rice is almost tender and chicken cooked through. Add beans. Cook for 3 to 4 minutes or until beans are tender. Remove from heat. Stir in coriander, lime juice and fish sauce. Set aside to cool. Divide between 2 microwave-safe airtight containers. Refrigerate.
Notes
At work: Microwave on medium-high (75%) for 3 minutes or until heated through.
Tip: Double the recipe to make a delicious dinner for 4.
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
Super Food Ideas - June 2008, Page 38
Recipe by Nadia French
More Rice Recipes:
Coconut rice with passionfruit jelly
sesame & ginger rice balls
Vietnamese rice paper rolls
Tuna sashimi with coconut rice
Chicken and avocado rice salad
Sesame tuna rice salad
Save and share Thai red curry and chicken rice recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Saffron and chicken rice (Morasah polow) recipe. Enjoy quick & easy rice recipes and learn how to make Saffron and chicken rice (Morasah polow).
Ingredients (serves 8)
1 orange
1 tbs olive oil
1 brown onion, thinly sliced
8 (about 800g) chicken thigh fillets, cut into 3cm pieces
1/4 cup (45g) dried barberries (see note)
2 tsp caster sugar
1/4 cup (50g) green raisins (see note)
1 tsp saffron threads
2 cups (400g) basmati rice, rinsed, drained
3 cups (750ml) hot water
1/4 cup (40g) toasted slivered almonds
1/4 cup (40g) slivered or chopped pistachios
Method
Use a zester to remove rind from the orange. Alternatively, use a vegetable peeler to peel rind from orange. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips. Set aside.
Heat half the oil in a large frying pan over high heat. Add the onion and cook, stirring occasionally, for 10 minutes or until golden. Transfer to a bowl.
Heat remaining oil in the pan and add half the chicken. Cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining chicken.
Add the barberries to the pan and sprinkle with sugar. Cook, stirring, for 1 minute or until heated through. Return onion and chicken to the pan. Add the raisins, saffron, rice, water and half the orange rind and stir to combine. Increase heat to high and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside, covered, for 5 minutes to rest.
Use a fork to fluff rice. Add half the almonds and pistachios and stir through rice. Transfer to a serving dish. Sprinkle with remaining pistachios, almonds and orange rind. Serve immediately.
Notes
Because of their high acidity, barberries are rarely eaten raw. They are available from Middle-Eastern stores. Substitute with dried currants or cranberries.
Green raisins are available from health food stores and Middle-Eastern stores. Substitute with sultanas.
Source
Notebook: - August 2008, Page 114
Recipe by Sarah Hobbs
More Rice Recipes:
Coconut rice with passionfruit jelly
sesame & ginger rice balls
Vietnamese rice paper rolls
Tuna sashimi with coconut rice
Chicken and avocado rice salad
Sesame tuna rice salad
Save and share Saffron and chicken rice (Morasah polow) recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Coconut rice with passionfruit jelly recipe. Enjoy quick & easy rice recipes and learn how to make Coconut rice with passionfruit jelly.
Ingredients (serves 6)
2 cups (500ml) coconut cream
1 vanilla bean, split
3/4 cup (165g) caster sugar
1 cup (250ml) thin cream
4 gelatine leaves (see note)
1/2 cup (125ml) passionfruit juice (see tip), plus pulp of 2 passionfruit to garnish
1/2 cup (125ml) fresh orange juice
3 1/2 cups (875ml) milk
1/2 cup (110g) Golden Phoenix Jasmine Rice
Method
Place half the coconut cream, half the vanilla bean, 1/2 cup (110g) sugar and all the cream in a saucepan over low heat. Stir until sugar is dissolved, then set aside for 5 minutes. Meanwhile, soak 2 gelatine leaves in cold water for 5 minutes. Squeeze out and add to cream mixture, stirring until dissolved. Discard vanilla bean. Divide mixture among 6 serving glasses and refrigerate for about 3 hours until firm.
After mixture has chilled, soak remaining gelatine leaves in cold water for 5 minutes. Heat passionfruit and orange juices in a small pan over low heat until simmering. Drain gelatine leaves, add to pan and stir until dissolved. Set aside to cool, then pour passionfruit over cream mixture in glasses. Refrigerate for at least 3 hours or until set.
Meanwhile, place remaining coconut cream, vanilla bean and sugar in a saucepan with the milk and rice. Bring to a simmer over medium heat, then reduce heat to low and cook, uncovered, for 30-40 minutes, stirring occasionally, until rice is cooked and liquid is reduced.
Remove vanilla bean, transfer to a bowl, cover and chill.
To serve, spoon the coconut rice over the passionfruit jelly and top with passionfruit pulp.
Notes
From gourmet food stores. Always check packet for setting instructions.
Cook's tip: Place the flesh of 5-6 large passionfruit in a food processor and pulse for a few seconds to release the seeds. Strain juice and discard seeds.
Source
delicious. - February 2005, Page 133
More Rice Recipes:
sesame & ginger rice balls
Vietnamese rice paper rolls
Tuna sashimi with coconut rice
Chicken and avocado rice salad
Sesame tuna rice salad
Portuguese drumsticks with spiced rice
Save and share Coconut rice with passionfruit jelly recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Sesame & ginger rice balls recipe. Enjoy quick & easy rice recipes and learn how to make Sesame & ginger rice balls.
You don't have to head to Chinatown for this regional Sichuan treat - try it at home!
Preparation Time 25 - 65 minutes
Cooking Time 20 minutes
Makes 24
Ingredients
500ml (2 cups) reduced-fat milk
2 whole star anise
1 cinnamon stick
2 tsp finely grated orange rind
215g (1 cup) sushi rice
55g (1/4 cup) caster sugar
60ml (1/4 cup) coconut cream
2 tbs sweetened condensed milk
50g (1/4 cup) glacé ginger, cut into 5mm pieces
80g (1/2 cup) sesame seeds, toasted
Method
Combine milk, star anise, cinnamon and orange rind in a medium saucepan over medium heat. Bring to the boil. Stir in the rice. Bring to the boil. Cover with a tight-fitting lid. Reduce heat to low. Cook for 18 minutes. Set aside, covered, for 10 minutes to stand.
Stir in the sugar and coconut cream. Transfer to a medium bowl. Set aside for 30 minutes to cool.
Line a baking tray with non-stick baking paper. Stir in the condensed milk. Use wet hands to roll 1 tablespoonful of the rice mixture into a ball. Insert a piece of ginger into the centre of the ball and roll to enclose. Roll in sesame seeds to coat. Place on the lined tray. Repeat with remaining rice mixture, ginger and sesame seeds.
Notes
Storage tip: Freeze leftover coconut cream to use in curries.
Source
Good Taste - May 2010, Page 80
Recipe by Cynthia Black
More Rice Recipes:
Vietnamese rice paper rolls
Tuna sashimi with coconut rice
Chicken and avocado rice salad
Sesame tuna rice salad
Portuguese drumsticks with spiced rice
Rice soup with peas and spinach
Save and share Sesame & ginger rice balls recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Vietnamese rice paper rolls recipe. Enjoy quick & easy rice recipes and learn how to make Vietnamese rice paper rolls.
Preparation Time 5 minutes
Ingredients (serves 4)
1 cup shredded barbecued chicken
1/8 Chinese cabbage (wombok), finely shredded (see note)
1/2 cup beansprouts, trimmed
1 small red capsicum, thinly sliced
1/3 cup fresh mint leaves
1/2 cup fresh coriander leaves
1 lime, juiced
1 tablespoon fish sauce
12 x 22cm rice paper rounds (see note)
sweet chilli sauce, to serve
Method
Combine chicken, cabbage, beansprouts, capsicum, mint, 1/3 cup coriander, 2 tablespoons lime juice and fish sauce in a large bowl.
Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel.
Arrange 1/4 cup of the chicken mixture along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chilli sauce and remaining coriander.
Notes
You will need 1/2 cup shredded cabbage.
Rice paper rounds are a staple of Vietnamese cuisine. Made from rice starch, they're a healthier alternative to deep-fried spring rolls, and are gluten free.
Variation: You could use cooked prawns or cooked pork fillet instead of the chicken.
Source
Super Food Ideas - September 2007, Page 53
Recipe by Cathie Lonnie
More Rice Recipes:
Tuna sashimi with coconut rice
Chicken and avocado rice salad
Sesame tuna rice salad
Portuguese drumsticks with spiced rice
Rice soup with peas and spinach
Mushroom risotto
Save and share Vietnamese rice paper rolls recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tuna sashimi with coconut rice recipe. Enjoy quick & easy rice recipes and learn how to make Tuna sashimi with coconut rice.
Ingredients (serves 4)
1 cup (200g) jasmine rice
4 spring onions, thinly shredded
1/2 cup (125ml) coconut milk
Juice of 1/2 lime
1/4 tsp dried chilli flakes
400g sashimi-grade tuna (see note), sliced
2 avocados, flesh cut into thin wedges
50g toasted sesame seeds
Gluten-free tamari (naturally brewed soy sauce) and lime wedges (optional), to serve
Method
Cook the rice in boiling salted water according to packet instructions.
Meanwhile, place the spring onion in a bowl of iced water until it curls. Drain and set aside. Combine the coconut milk, lime juice and chilli in a bowl. Season with salt and pepper, then set aside.
Drain the rice, return to the pan and stir in the coconut dressing and half the spring onion.
Divide the rice among serving plates. Top with the tuna and avocado wedges, then garnish with the remaining onion and sesame seeds. Serve with a bowl of tamari to dip, and lime if desired.
Notes
Sashimi-grade tuna is from fishmongers. Gluten-free tamari is from supermarkets and health food shops.
You can buy ready-sliced sasimi from a sushi bar to make this dish even quicker.
Source
delicious. - September 2008, Page 104
Recipe by Valli Little
More Rice Recipes:
Chicken and avocado rice salad
Sesame tuna rice salad
Portuguese drumsticks with spiced rice
Rice soup with peas and spinach
Mushroom risotto
Soy sauce chicken
Save and share Tuna sashimi with coconut rice recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken and avocado rice salad recipe. Enjoy quick & easy rice recipes and learn how to make Chicken and avocado rice salad.
Ingredients (serves 6)
2 tablespoons cajun seasoning
1 tablespoon olive oil
600g chicken breast fillets, trimmed
2 cups long-grain rice, rinsed
150g baby spinach
2 corn cobs
1 avocado, sliced
3 green onions, sliced
1/2 cup coriander sprigs
Chilli mayonnaise dressing
1/2 teaspoon chilli powder
1/4 cup buttermilk
1/2 cup whole-egg mayonnaise
1 lime, juiced
Method
Combine seasoning and oil on a plate. Add chicken and turn to coat. Cover and refrigerate until required.
Meanwhile, cook rice following absorption method on packet. Remove from heat. Stir with a fork to separate grains. Add spinach and stir to combine. Cover and stand for 5 minutes. Set aside.
Make chilli mayonnaise dressing: Place chilli powder, buttermilk, mayonnaise and 1/4 cup lime juice in a screw-top jar. Secure lid and shake to combine.
Preheat barbecue grill on medium-high heat. Grill corn, turning, for 10 minutes and chicken for 7 minutes each side or until just cooked through. Transfer corn and chicken to a chopping board. Cut kernels from corn. Thickly slice chicken. 5 Spoon spinach rice into a large bowl. Add corn, chicken, avocado, green onions and coriander. Pour over dressing. Toss gently to combine. Serve.
Source
Super Food Ideas - December 2006, Page 64
Recipe by Alison Adams
More Rice Recipes:
Sesame tuna rice salad
Portuguese drumsticks with spiced rice
Rice soup with peas and spinach
Mushroom risotto
Soy sauce chicken
Kids' vegetable curry
Save and share Chicken and avocado rice salad recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Sesame tuna rice salad recipe. Enjoy quick & easy rice recipes and learn how to make Sesame tuna rice salad.
Ingredients (serves 6)
2 cups sushi rice (see note), rinsed
1/4 cup sushi seasoning
2 tablespoons sesame seeds, toasted
4 eggs, at room temperature (see note)
1 small Lebanese cucumber, finely diced
1 small carrot, peeled, finely diced
3 green onions, thinly sliced
185g can tuna in springwater, drained, flaked
2 sheets nori (see note)
Method
Combine rice and 3 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 12 minutes or until water is absorbed. Remove from heat. Stand, covered, for 10 minutes (do not lift lid). Transfer to a large bowl and set aside for 30 minutes to cool completely.
Sprinkle cooled rice with sushi seasoning. Using a rice paddle or plastic spatula, fold seasoning evenly through rice. Season with salt. Stir in sesame seeds.
Place eggs in a saucepan and cover with cold water. Place over medium-high heat and cover with lid. Bring to the boil. Remove lid. Cook for 7 minutes. Drain and allow cold water to run over eggs. Peel eggs and cut into quarters.
Add cucumber, carrot, green onions and tuna to rice mixture. Toss to combine. Top with eggs. Using kitchen scissors, cut nori in half. Shred into fine strips. Sprinkle salad with nori and serve.
Notes
Sushi rice is available from the rice section of your supermarket.
Allow eggs to come to room temperature before boiling. Eggs boiled directly from the fridge are more likely to crack while cooking.
Nori are thin sheets of dried seaweed traditionally used to wrap sushi rice. They're available toasted and plain and can be found in Asian grocery stores or the Asian section of large supermarkets.
Source
Super Food Ideas - March 2007, Page 51
Recipe by Michelle Noerianto
More Rice Recipes:
Portuguese drumsticks with spiced rice
Rice soup with peas and spinach
Mushroom risotto
Soy sauce chicken
Kids' vegetable curry
Slow cooker Chinese pork braised with ginger, soy and sweet rice wine
Save and share Sesame tuna rice salad recipe recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Portuguese drumsticks with spiced rice recipe. Enjoy quick & easy rice recipes and learn how to make Portuguese drumsticks with spiced rice.
Ingredients (serves 4)
1/4 cup Portuguese dry blend marinade (we used Masterfoods brand)
8 medium chicken drumsticks
2 tablespoons vegetable oil
1 brown onion, finely chopped
1 cup long-grain white rice
125g can corn kernels, drained, rinsed
420g can red kidney beans, drained, rinsed
1/3 cup chopped fresh coriander leaves
lime wedges, to serve
Method
Reserve 2 teaspoons of marinade. Place remaining marinade in a bowl. Add chicken. Toss to coat.
Heat half the oil in a large frying pan over medium heat. Cook chicken, turning, for 2 to 3 minutes or until browned. Reduce heat to low. Cook, turning, for 5 to 7 minutes or until cooked through.
Meanwhile, heat remaining oil in a saucepan over medium heat. Add onion. Cook, stirring, for 3 to 5 minutes or until softened. Add rice and reserved marinade. Cook for 30 seconds or until fragrant. Add 2 cups cold water. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 12 minutes.
Add corn, beans and coriander to rice. Set aside, covered, for 5 minutes. Stir to separate grains. Serve chicken with rice mixture and lime wedges.
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
Super Food Ideas - June 2008, Page 24
Recipe by Cathie Lonnie
More Rice Recipes:
Rice soup with peas and spinach
Mushroom risotto
Soy sauce chicken
Kids' vegetable curry
Slow cooker Chinese pork braised with ginger, soy and sweet rice wine
Wild rice, pea, red and yellow tomato and orange salad
Save and share Portuguese drumsticks with spiced rice recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice soup with peas and spinach recipe. Enjoy quick & easy rice recipes and learn how to make Rice soup with peas and spinach.
Ingredients (serves 4)
2 tablespoons extra virgin olive oil
2 leeks, pale section only, halved lengthways, sliced
60g thinly sliced prosciutto, chopped
2 garlic cloves, crushed
4 cups vegetable stock
3 cups water
1 1/4 cups arborio rice
1 1/2 cups frozen baby peas
150g baby spinach
1/3 cup chopped fresh flat-leaf parsley
Method
Place oil, leeks, prosciutto and garlic in a large saucepan. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, or until leek is tender.
Add stock and water. Bring to the boil. Add rice. Reduce heat to low and cook for 20 to 25 minutes or until rice is tender but firm to the bite (there will be a lot of excess liquid).
Cook peas in a saucepan of boiling water for 1 minute. Drain.
Remove soup from heat. Stir in peas, spinach and parsley. Serve immediately.
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
Super Food Ideas - July 2003, Page 57
Recipe by Anneka Manning
More Rice Recipes:
Mushroom risotto
Soy sauce chicken
Kids' vegetable curry
Slow cooker Chinese pork braised with ginger, soy and sweet rice wine
Wild rice, pea, red and yellow tomato and orange salad
Butternut squash and chicken rogan josh
Save and share Rice soup with peas and spinach recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try mushroom risotto recipe. Enjoy quick & easy rice recipes and learn how to make mushroom risotto.
Ingredients
15g (½oz) mixed dried mushrooms
750ml (1¼ pints) good vegetable or chicken stock
25g (1oz) butter
1 small onion, finely chopped
175g (6oz) Arborio rice
4 tbsp dry white wine or vermouth (optional)
1 tbsp olive oil
100g (3½oz) mixed fresh mushrooms, halved or sliced if large
2 tbsp finely grated
Parmesan, plus extra to serve
1 tbsp finely chopped parsley
Place the dried mixed mushrooms in a small bowl and cover them with 100ml (3½fl oz) boiling water. Set aside to soak. Pour the stock into a small saucepan, bring to the boil then reduce the heat to a gentle simmer.
In a separate pan, melt half the butter and add the onion. Cook, stirring, over a medium heat for about 6 minutes, until it's soft but not coloured.
Add the rice and stir for 2 minutes, coating with the butter and onions. Pour in the wine, if using, and stir until it's evaporated. Add a ladleful of hot stock to the pan, and keep stirring until it has all but disappeared. Continue stirring in ladlefuls of stock until the rice is almost cooked and most of the stock used up (about 15-16 minutes).
Meanwhile, heat the olive oil in a frying pan over a high heat and briskly fry the fresh mushrooms until golden. Keep warm. Remove the dried mushrooms from their bowl and roughly chop. Strain their soaking liquid and add it to the rice along with the soaked mushrooms. Cook away the excess liquid, then add the remaining stock with half the fried mushrooms. By now, the rice should be cooked but not mushy.
Remove the pan from the heat, stir in the remaining butter and the Parmesan, cover and leave to rest for 2 minutes. Serve in warmed bowls, topped with the remaining fried mushrooms, a scattering of parsley and extra grated Parmesan.
From Tesco Realfood
More Rice Recipes:
Soy sauce chicken
Kids' vegetable curry
Slow cooker Chinese pork braised with ginger, soy and sweet rice wine
Wild rice, pea, red and yellow tomato and orange salad
Butternut squash and chicken rogan josh
Sticky chicken sticks with egg-fried rice
Save and share mushroom risotto recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
