Indian Chicken with Cashew Rice

Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Total:35 min
Prep: 10 min
Cook: 25 min

Yield: 4 servings

Level: Easy

Ingredients

1 large bunch cilantro (leaves and tender stems)
1 serrano chile pepper (remove seeds for less heat)
1 clove garlic
Juice of 1 lemon
1/4 cup sweetened shredded coconut
Kosher salt and freshly ground pepper
8 skin-on, bone-in chicken thighs (about 21/2 pounds)
2 tablespoons vegetable oil
1/2 teaspoon curry powder
1/2 teaspoon turmeric
1 cup jasmine rice
1/4 cup salted roasted cashews

Directions

Preheat the oven to 450 degrees F and line a baking sheet with foil. Set aside 2 tablespoons cilantro leaves for the rice. Puree the remaining cilantro leaves and stems, the serrano, garlic, 1/4 cup water, the lemon juice, 2 tablespoons coconut, 1/2 teaspoon salt and a few grinds of pepper in a blender until smooth, adding up to 2 tablespoons more water if needed.

Toss the chicken thighs with half of the cilantro sauce on the prepared baking sheet; arrange skin-side up. Season generously with salt and pepper. Roast until the skin is crisp and the chicken is cooked through, about 25 minutes.

Meanwhile, heat the vegetable oil in a medium saucepan over medium heat. Add the curry powder, turmeric and a few grinds of pepper; cook, stirring, until toasted, 30 seconds. Add the rice and cook, stirring, until well coated, 1 to 2 minutes. Add 1 1/2 cups water and 1/2 teaspoon salt. Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.

Fluff the rice with a fork. Stir in the cashews, the remaining 2 tablespoons coconut and the reserved 2 tablespoons cilantro. Serve with the chicken; top with the remaining cilantro sauce.

Photograph by Charles Masters

Recipe courtesy of Food Network Magazine

Coconut rice pudding with roasted cherries recipe

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

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

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

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

By
Jodi Moreno

Ingredients

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

Cook's notes

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

Chilling time (optional) 1 hour

Pre-heat the oven to 200˚C.

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

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

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

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

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

More rice recipes:

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

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Triple-Sesame Jasmine Rice Recipe

Photo: Triple-Sesame Jasmine Rice Recipe

The Rice Recipes Kitchen invites you to try Triple-Sesame Jasmine Rice Recipe. Get easy-to-follow rice recipes and learn how to make Triple-Sesame Jasmine Rice.  

Serves 4

by Laraine Perri from Fine Cooking
Issue 115

This rice gets three hits of sesame flavor: from toasted sesame oil and black and white sesame seeds, which also add subtle texture. It makes a perfect accompaniment to any dish with an Asian spin, especially salmon or other seafood dishes.

1 cup jasmine rice
1 Tbs. Asian sesame oil
1 tsp. unsalted butter
Kosher salt
1 Tbs. black sesame seeds
1 tsp. toasted white sesame seeds

In a large sieve, rinse the rice under cold running water and drain. In a 2-quart saucepan, combine 1-1/2 cups of water with the rice, sesame oil, butter, and 3/4 tsp. salt. Bring to a boil over medium-high heat; stir once. Reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 15 minutes.

Put a clean dishtowel under the lid, and let stand off the heat, covered, for 5 minutes. Add the black and white sesame seeds, fluff with a fork, and serve.

nutrition information (per serving):
Calories (kcal): 210; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1.5; Protein (g): 3; Monounsaturated Fat (g): 2; Carbohydrates (g): 37; Polyunsaturated Fat (g): 2; Sodium (mg): 210; Cholesterol (mg): 5; Fiber (g): 1;

Photo: Scott Phillips

More Rice Recipes: 

Fragrant butter rice recipe 
Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe
Rice noodles with sticky lime & chilli chicken recipe
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake
Chinese-style Rice Soup with Chicken and Ginger

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Fragrant butter rice recipe

Photo: Fragrant butter rice recipe

The Rice Recipes Kitchen invites you to try Fragrant butter rice Rice Recipe. Get easy-to-follow rice recipes and learn how to make Fragrant butter rice. 

This wonderful Malay rice dish creates flavour and excitement with simple cooking and just a few authentic ingredients.

To Prep 0:15
To Cook 0:15
INGREDIENTS 8
DIFFICULTY EASY
SERVINGS 6

 Ingredients  

40g butter
2 garlic cloves, crushed
2cm piece fresh ginger, peeled, finely grated
2 cups jasmine rice, rinsed
3 dried bay leaves
3 cups chicken stock
1/2 cup frozen peas and corn
1/4 cup fried shallots (see note)

Method 

Step 1 Melt butter in a large heavy-based saucepan over medium heat. Add garlic and ginger. Cook, stirring, for 1 minute or until fragrant. Add rice, bay leaves and chicken stock. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until liquid is absorbed. 

Step 2 Add peas and corn. Remove from heat. Cover, set aside for 10 minutes. Discard bay leaves. Fluff rice with a fork. Season with salt and pepper. Serve topped with fried shallots.

Notes

Serves 6 as a side.

Fried shallots can be found in the Asian food aisle of major supermarkets. They are sometimes labelled fried onions.

Nutrition

Energy 1357kJ
Fat saturated 3.80g
Fat Total 6.30g
Carbohydrate sugars g
Carbohydrate Total 58.40g
Dietary Fibre 1.50g
Protein 7.30g
Cholesterol 17.00mg
Sodium 746.00mg

All nutrition values are per serve.

Super Food Ideas - August 2011 , Page 74
Recipe by Michelle Noerianto

Photography by Ben Dearnley
 
More Rice Recipes:

Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe
Rice noodles with sticky lime & chilli chicken recipe
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake
Chinese-style Rice Soup with Chicken and Ginger
Egg fried rice  

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Pineapple Thai Rice Recipe

Photo: Pineapple Thai Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Pineapple Thai Rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Pineapple Thai Rice.

Ingredients

4 green onions (green part only)
1 large red chili, seeds removed
2 Tbsps cilantro
2 bags Success® Jasmine Rice, Success® White Rice or Success® Brown Rice
1 can (20 oz.) pineapple tidbits, drained (reserve 1/4 cup juice)
1 Tbsp olive oil
1 tsp garlic, minced
1 1/2 Tbsp soy sauce
1 lb frozen cooked shrimp, thawed and rinsed with cold water

Directions

Place green onions, chili pepper, and cilantro in a food processor and process until finely chopped.

Prepare rice according to package directions.

While rice is cooking, mix pineapple tidbits and reserved 1/4 cup juice with chopped ingredients in a small bowl.

Heat oil in a large skillet on medium heat and add garlic. Saute garlic for 30 seconds. Add soy sauce and pineapple mixture to skillet, and heat to a boil. Remove from heat and add shrimp to skillet. Stir to heat shrimp. Fold in hot cooked rice.

Courtesy of Success® Boil-in-Bag Rice 

More Rice Recipes:
 
Thai Chicken with Minted Rice 
Lamb curry with Thai rice 
Barbecued fish with Thai dressing and coconut rice 
Pad Thai Rice 
Thai rice soup 
Thai turkey mince with rice 

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Taj Mahal Rice Pilaf Recipe

Photo: Taj Mahal Rice Pilaf Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Taj Mahal Rice Pilaf Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Taj Mahal Rice Pilaf. 

Ingredients

1 bag Success® Jasmine Rice, Success® White Rice or Success® Brown Rice
1 chicken flavored bouillon cube
1 cinnamon stick
1 Tbsp olive oil
1 tsp cumin powder
1 tsp coriander
1/3 cup golden raisins
1 medium onion, thinly sliced
1/4 cup sliced almonds, toasted
1/4 cup fresh cilantro, chopped

Directions

Prepare rice according to package directions adding bouillon cube and cinnamon stick to water. Remove cinnamon stick after rice is cooked.

Heat oil in a medium skillet over medium heat. Add cumin, coriander, raisins and onions. Cook, stirring occasionally, until onions are tender and golden-colored, about 10 minutes. Stir in cooked rice, almonds and cilantro.

Courtesy of Success® Boil-in-Bag Rice
 
More Rice Recipes:

Indian-style kedgeree 
Indian pilaf with eggs 
Spiced wild rice pilaf
Wild rice and pecan salad
Curried lamb with rice pilaf
Artichoke and saffron risotto
 
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Spicy prawn fried rice recipe

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The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spicy prawn fried rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Spicy prawn fried rice.

 Enjoy the hot summer nights with this easy spicy prawn rice using only six ingredients.

Cooking Time 30 minutes

Ingredients (serves 4)

1 1/2 cups jasmine rice
2 tablespoons sambal oelek (see note)
350g medium peeled green prawns, deveined (tails intact)
2 tablespoons peanut oil
3 green onions, thinly sliced
250g mini roma tomatoes, halved lengthways
1 cup fresh coriander leaves, roughly chopped

Method

Cook rice following packet directions. Drain. Rinse. Drain. Spread on a tray. Refrigerate for 2 hours or until cold.

Place sambal oelek into a medium bowl. Add prawns. Toss to coat. Set aside for 10 minutes.

Heat a wok over high heat. Add oil. Swirl to coat. Add prawns and sambal oelek mixture. Stir-fry for 2 to 3 minutes, or until pink and just cooked through. Add onion. Stir-fry for 1 minute. Add rice and tomatoes. Stir-fry for 2 minutes or until rice is hot. Add coriander. Toss to combine. Serve.

Notes

For less heat, reduce sambal oelek to 1 tablespoon. Allow 2 hours refrigeration time

Source

Super Food Ideas - December 2011, Page 23
Recipe by Annette Forrest   

More Rice Recipes:               

Fragrant Fried Rice Pilaf 
Spicy vegetable egg fried rice  
Chicken and Pineapple Fried Rice with Herbs 
Coriander chicken balls with rice noodle salad 
Barbecued fish with Thai dressing and coconut rice 
Fish with fragrant lemon grass and chilli rice 


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Fragrant Fried Rice Pilaf Recipe

Photo: Fragrant Fried Rice Pilaf Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Fragrant Fried Rice Pilaf  Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Fragrant Fried Rice Pilaf.

4 servings Prep: 15 mins Cook: 30 mins

Ingredients

1 cup jasmine rice
1/4 cup vegetable oil
4 eggs, beaten
Salt and pepper
3 scallions, thinly sliced, white and green parts separated
1 large red bell pepper, cut into 1/4-inch cubes
1 can (15.5 oz.) white beans, rinsed
1 cup frozen peas and carrots mix, thawed
1 teaspoon ground cumin
2 tablespoons soy sauce
1/2 cup chopped cilantro

Directions

In a small saucepan with a tight-fitting lid, cover the rice with water and stir until the water becomes cloudy; drain and repeat twice. Return the rice to the saucepan, add 1 cup cold water, cover and cook over medium-low heat until the water has been absorbed and the rice is cooked, about 25 minutes. Let sit for 5 minutes, then fluff with a fork.
 
Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the eggs, season with salt and pepper and cook, stirring, until set and just dry, about 1 minute. Transfer to a cutting board and let cool; coarsely chop.
 
In the same skillet, heat 1 tablespoon oil over medium-high heat. Add the scallion whites and bell pepper and cook until crisp-tender, about 1 minute; season with salt and pepper. Add the beans and peas-carrots mix and cook until heated through; transfer to a large bowl.
 
In the same skillet, heat the remaining 2 tablespoons oil and the cumin over medium-high heat. Stir in the cooked rice. Spread into a single layer and cook, undisturbed, until the rice forms a crust, about 3 minutes. 

Break up the rice and sprinkle with the soy sauce. Stir in the scallion greens, cilantro, bean mixture and eggs and cook until heated through.

From rachaelraymag.com  

More Rice Recipes:               

Spicy vegetable egg fried rice 
Chicken and Pineapple Fried Rice with Herbs 
Coriander chicken balls with rice noodle salad 
Barbecued fish with Thai dressing and coconut rice 
Fish with fragrant lemon grass and chilli rice 
Arroz con Coco (Cuban Coconut Rice Pudding)    

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Fish with fragrant lemon grass and chilli rice recipe

Photo: Fish with fragrant lemon grass and chilli rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Fish with fragrant lemon grass and chilli rice Recipe. Enjoy our collection of rice recipes and learn how to make Fish with fragrant lemon grass and chilli rice.

This Asian inspired fish dish is a quick and easy meal for dinner tonight. 

Ingredients (serves 4)

3 1/2 tablespoons olive oil
1 stalk lemon grass, pale section only, outer layer discarded, finely chopped
1 small fresh red chilli, halved lengthways, finely sliced
1 1/2 cups jasmine rice
2 cups vegetable or fish stock
1/2 cup water
20g butter
4 x 150g white fish fillets (such as snapper)
6 green onions, cut into 5cm-long strips
1/4 cup roughly chopped fresh mint
1 bunch broccolini, steamed, to serve 

Method

Place 2 1/2 tablespoons oil, lemon grass and chilli into a medium saucepan. Cook over medium heat for 1 minute or until aromatic.

Add rice to saucepan and stir to coat with the oil. Stir in the stock and water and bring to the boil over high heat. Reduce heat to lowest possible setting and cover with a tight-fitting lid. Cook gently for 12 to 15 minutes or until all the liquid is absorbed and rice is tender.

Heat butter and remaining oil in a large non-stick frying pan until sizzling. Reduce heat to medium and cook fish for 2 to 3 minutes per side, or until it flakes when tested with a fork.

Add green onions and mint to the rice and stir with a fork. Serve with the fish, broccolini and lime wedges. 

Source
Super Food Ideas - July 2003, Page 58
Recipe by Anneka Manning
 
More Rice Recipes:            

Arroz con Coco (Cuban Coconut Rice Pudding) 
Mexican Rice Pudding ("Arroz Con Leche")
Spicy Mex red rice 
Chicken with paella style rice
Shrimp and Wild Rice Casserole
Baked Brown Rice 

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Sweet and sour chicken recipe

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

Kids — wok hard over a quick and easy stir-fry.

Ingredients (serves 4) 

1/4 cup Alfa One rice bran oil
500g chicken tenderloins, cut into 3cm pieces
1 medium red onion, halved, cut into thin wedges
1/2 bunch baby (Dutch) carrots, peeled, trimmed, halved lengthways
1/2 small pineapple, peeled, chopped
125g cherry tomatoes, halved
250g jar sweet and sour stir-fry sauce
1 cup beansprouts, trimmed
Steamed jasmine rice, to serve

Method 

Heat a wok over high heat. Add 1 tablespoon oil. Swirl to coat. Add half the chicken. Stir-fry for 3 minutes or until cooked through. Transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.

Heat remaining oil in wok. Stir-fry onion for 2 minutes or until just softened. Add carrot and pineapple. Stir-fry for 1 minute. Return chicken to wok. Add tomato and sauce. Stir-fry for 2 minutes or until heated through. Add beansprouts. Toss to combine. Serve with rice.

Notes

Super saver: Use chicken breast fillets, diced, instead of tenderloins and save around $1.16 in total.
Source
Super Food Ideas - October 2009, Page 67
Recipe by Annette Forrest
 
More Rice Recipes:                          

Chicken and vegetable pilaf 
Adobo seasoned chicken and rice  
Stir-fried pork rice noodles  
Spanish-style rice with chicken and chorizo  
Bollywood Basmati 
Mini rice puddings with clotted cream 

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Chicken Satay Stir-Fry with Orange Scented Jasmine Rice Recipe

Photo: Chicken Satay Stir-Fry with Orange Scented Jasmine Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken Satay Stir-Fry with Orange Scented Jasmine Rice Recipe. Enjoy our wonderful collection of easy rice recipes and learn how to make Chicken Satay Stir-Fry with Orange Scented Jasmine Rice. 

Total Time: 40 min
Prep  15 min
Cook  25 min

Yield:  6 servings

Level:  Easy

Ingredients 

3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola or safflower oil, 2 turns of the pan
1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls 

Satay sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced 

Garnish: 
2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle
2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish
2 to 3 tablespoons chopped fresh basil leaves 

Directions 

Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.

For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: 30-Minute Passport to Thailand  

More Rice Recipes:         

Curried Chicken and Rice Soup 
Cajun chicken kebabs with vegetable rice 
Chicken fried rice 
Chicken with rice, raisins and pistachio 
Egg and rice parcels 
Spanish chicken and rice 

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Curried Chicken and Rice Soup Recipe

Photo: Curried Chicken and Rice Soup Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Curried Chicken and Rice Soup rice. Enjoy our wonderful collection of easy rice recipes and learn how to make Curried Chicken and Rice Soup. 

Total Time: 1 hr 15 min
Prep 20 min
Cook 55 min

Yield: 4 servings

Level: Easy

Ingredients

1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges 

Directions 

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.

Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.

Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g

Photography by Antonis Achilleos
Recipe courtesy Food Network Magazine
 
More Rice Recipes:        

Cajun chicken kebabs with vegetable rice 
Chicken fried rice 
Chicken with rice, raisins and pistachio 
Egg and rice parcels 
Spanish chicken and rice 
Curried rice salad 

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Chicken and Broccoli Stir-fry Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken and Broccoli Stir-fry recipe. Enjoy quick & easy rice recipes and learn how to make Chicken and Broccoli Stir-fry.  

Total Time: 27 min
Prep 5 min
Inactive 15 min
Cook 7 min

Yield: 4 servings

Level: Easy

Game Plan: Marinate the chicken while you prepare the rest of the ingredients

Ingredients

Game Plan:
Marinate the chicken while you prepare the rest of the ingredients
1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice

Directions

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Notes: The garlic and ginger can be chopped together in a minichopper to save time.

Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.

The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?

Recipe courtesy Food Network Kitchens
Show: How To Boil Water Episode: Simple Stir Fry 

More Rice Recipes:                  

Mr. John's Meat-Stuffed Bell Peppers 
Cheesy Mushroom and Broccoli Casserole 
Spicy rice with peas
Rice Salad
Rice Pilaf with Shrimp
Pumpkin Rice Pudding

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Spiced salmon sticks with lemon rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spiced salmon sticks with lemon rice recipe. Enjoy quick & easy rice recipes and learn how to make Spiced salmon sticks with lemon rice.

Preparation Time 30 minutes
Cooking Time 15 minutes

Ingredients (serves 4)

1 tbs vegetable oil
10 curry leaves
1 1/2 tsp black mustard seeds
1 tsp ground turmeric
2 cups jasmine rice
2 cups (500ml) vegetable stock
Juice and grated rind of 1 lemon
2 salmon fillets, skin and bones removed and cut into 3cm pieces
1 lemon, cut into small wedges
8 bay leaves
2 tbs coriander seeds
2 tsp fennel seeds
1 tsp sea salt
2 baby bok choy, halved

Method

Heat 1 tsp oil in a large heavy based saucepan over a moderate heat. Cook the curry leaves, mustard seeds and turmeric for a minute. Remove from the heat. Wash the rice until the water runs clear and add to the saucepan with the vegetable stock, lemon juice and rind. Bring to the boil. Cover and reduce the heat to low, simmer for about 10 minutes or until the rice has absorbed all of the liquid. Set aside covered for another 10 minutes to allow the rice to steam.

Thread the salmon pieces onto 8 small bamboo skewers with the lemon wedges and bay leaves. Crush the coriander seeds and fennel seeds with the sea salt in a mortar and pestle. Rub the coriander mixture evenly onto the salmon pieces.

Heat remaining oil in a heavy-based pan over a moderately high heat. Cook the salmon sticks for about 3 minutes or until done, turning to ensure even browning.

Place the baby bok choy into a heatproof bowl and cover with boiling water. Drain and refresh in cold water. Serve the lemon rice with the salmon sticks and baby bok choy.

Source
Fresh Living - 11 April 2005, Page 40
Recipe by Michelle Noerianto  

More Rice Recipes:

Lemon-grass jasmine rice
Gammon sausage paella
Texas Style Pesto with Pork Tenderloin and Spanish Rice
Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice
Spanish Rice

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Coconut rice with passionfruit jelly recipe - How to make coconut rice with passionfruit jelly

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 
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Chicken and avocado rice salad 
Sesame tuna rice salad 
Portuguese drumsticks with spiced rice   

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Tuna sashimi with coconut rice recipe

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
 
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Chicken and avocado rice salad 
Sesame tuna rice salad 
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Soy sauce chicken

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Lemon-grass jasmine rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Lemon-grass jasmine rice recipe. Enjoy quick & easy rice recipes and learn how to make Lemon-grass jasmine rice.

Preparation Time 10 minutes
Cooking Time 15 minutes

Ingredients (serves 8)

400g (2 cups) jasmine rice, rinsed, drained
435ml (1 3/4 cups) cold water
1 lemon-grass stem, bruised, cut into 6cm lengths
3 fresh kaffir lime leaves, torn
4cm-piece fresh ginger, peeled, thickly sliced
125g bean sprouts
60g snow pea sprouts

Method

Combine rice, water, lemon grass, lime leaves and ginger in a saucepan and bring to the boil over high heat. Reduce heat to low and cook, covered, for 10-12 minutes or until rice is tender.

Spoon the rice into a serving bowl. Sprinkle with bean sprouts and snow pea sprouts. Serve immediately.

Notes

Make this rice 20 minutes before serving the main.

Source
Good Taste - September 2004, Page 59
Recipe by Rodney Dunn 

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Gammon sausage paella
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Spanish Rice
Arroz: Spanish Rice  

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Mango rice salad recipe

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

Escape the hustle and bustle with this relaxed lunch side that will satisfy your tastebuds.

Ingredients (serves 6)

1 1/2 cups (300g) jasmine rice
1 bunch Thai basil (see note)
Grated zest and juice of 1 lemon, plus lemon halves to serve
1/4 cup (60ml) lemon-infused olive oil (see note)
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
2/3 cup (50g) shredded coconut
6 spring onions, thinly sliced on an angle
1 long red chilli, seeds removed, sliced
2 mangoes, flesh chopped
1/2 cup (75g) roasted peanuts, chopped
1 cup fried Asian shallots (see note)

Method

1. Place the rice in a saucepan with 2 basil sprigs and 1 teaspoon salt. Cover with cold water, then cook according to packet instructions. Drain and refresh in cold water, discarding the basil sprigs.
  
2. Meanwhile, whisk the lemon juice and oil in a bowl with salt and pepper.
  
3. Chop most of the mint, coriander and remaining Thai basil, reserving a few whole leaves to garnish.
  
4. Stir the shredded coconut in a dry frypan over medium-low heat for 1-2 minutes until lightly toasted.
  
5. Place the rice in a bowl with the chopped herbs, toasted coconut, spring onion, chilli, lemon zest, mango, peanuts and dressing and toss to combine. Transfer to a serving bowl, scatter with the fried shallots and whole herb leaves, then serve with lemon to squeeze.

Notes
Lemon-infused olive oil is from delis and selected supermarkets.
Thai basil and fried shallots are from Asian food shops.

Source
delicious. - December 2009, Page 94
Recipe by Valli Little

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Mexican meatball skewers with rice salad
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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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Rice & herb salad recipe

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

Jasmine rice is a favourite in Malaysia and it stars in this fresh, fragrant salad made with herbs, coconut and chilli.

Preparation Time 25 minutes
Cooking Time 15 minutes

Ingredients (serves 6)

300g (1 1/2 cups) jasmine rice
185ml (3/4 cup) water
45g (1/2 cup) desiccated coconut
1 bunch fresh mint, leaves picked, chopped
2 bunches fresh coriander, leaves picked, chopped
1 stem lemon grass, pale section only, thinly sliced
4 shallots, trimmed, thinly sliced
6 fresh kaffir lime leaves, vein removed, finely shredded
1 small Lebanese cucumber, finely chopped
1 celery stick, trimmed, finely chopped
2 small fresh red chillies (optional), halved, deseeded, thinly sliced
2 tbs fresh lime juice
1 1/2 tbs fish sauce

Method

1. Place the rice and water in a medium saucepan over medium heat. Cover and bring to a simmer. Reduce heat to low and cook for 15 minutes or until the rice is almost tender. Set aside for 10 minutes to cool. Spread the rice over a large baking tray. Set aside to cool completely.

2. Meanwhile, place the coconut in a non-stick frying pan over medium-low heat. Cook, stirring, for 1-2 minutes or until toasted.
  
3. Combine the rice, coconut, mint, coriander, lemon grass, shallot, lime leaves, cucumber, celery and chilli, if desired, in a large serving bowl.
  
4. Combine the lime juice and fish sauce in a jug. Add to the rice mixture. Toss to combine. Season with salt and pepper.

Notes
Serves six as an accompaniment.

Storage tip: Store leftover kaffir lime leaves in a sealable plastic bag in the crisper for up to a week or in the freezer for up to a year.

Make it ahead
Prepare this recipe to the end of step 1 up to 4 hours ahead. Continue from step 2, 30 minutes before serving.

Source
Good Taste - February 2009, Page 88
Recipe by Leanne Kitchen

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