Rice with Fresh Herbs Recipe

Total:25 min
Prep: 5 min
Cook: 20 min

Yield: Serves 4

Ingredients

1 1/2 cups long-grain white rice
1 tablespoon plus 1/2 teaspoon
kosher salt, plus extra if needed
2 tablespoons unsalted butter
1/4 cup finely chopped fresh herbs, such as basil, chives, cilantro, mint, or tarragon, or a combination of many

Directions

Bring a large pot of water to a boil over high heat. Add the rice and 1 tablespoon of the salt and cook, stirring occasionally, until the rice is tender, 12 to 15 minutes. Drain through a fine-mesh sieve and rinse under cold water to stop the cooking. Shake the sieve to drain as much water as possible.

Melt the butter in a large nonstick skillet over medium heat. Add the rice and the remaining 1/2 teaspoon salt and stir with a heatproof rubber spatula to coat all the rice with the butter. Once the rice is warmed through, about 3 minutes, transfer the rice to a serving bowl and add the herbs plus additional salt, if needed. Stir with a fork to incorporate and fluff the rice and serve warm or at room temperature.

Copyright (c) 2012 Ten Dollar Dinners by Melissa d'Arabian

Cajun Scallops and Rice Recipe

Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Total:40 minActive: 15 min
Yield: 4 servings

Ingredients

2 tablespoons unsalted butter
3 scallions, sliced (white and green parts separated)
1 jalapeno pepper, seeded and chopped
1 cup white rice
1 bay leaf
Kosher salt
4 cups frozen chopped greens, such as collards and/or kale (about 10 ounces), thawed and squeezed dry
1 pound medium sea scallops (about 20), "foot" muscles removed
1/2 teaspoon Cajun seasoning
2 tablespoons vegetable oil
1/2 cup chopped fresh parsley
Lemon wedges, for serving

Directions

Melt the butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from the heat and stir in the greens. Cover and set aside.

Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.

Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.

Photograph by Charles Masters

Recipe courtesy of Food Network Magazine

Kittencal's Old Fashioned Rice Pudding Recipe

Kittencal's Old Fashioned Rice Pudding

Total Time 1hr 5mins
Prep 5 mins
Cook 1 hr

Servings 4

his recipe goes back over 20 years, it so rich and creamy and one of the best rice puddings!

Ingredients

3⁄4 cup uncooked white shortgrain rice (Aborio rice is good)
3⁄4-1 cup sugar
1 pinch salt
1 quart milk or 1 quart half-and-half
1 (14 ounce) can evaporated milk
1 teaspoon vanilla
1 cup raisins (optional)
3 tablespoons cornstarch
3 tablespoons water

Directions

1. In a large heavy-bottom saucepan, cook rice according to package.
2. Drain any additional liquid; add the sugar, pinch of salt, half and half, evaporated milk and vanilla.
3. Mix, and simmer on low heat for 20 minutes.
4. In a small bowl, mix the water and cornstarch together until smooth; add to the rice mixture; simmer for 20 minutes longer.
5. Let cool, add the raisins.
6. enjoy!

Source: food.com

Classic fried rice recipe

Classic fried rice

Create classic fried rice at home with flavoursome Chinese sausage.

To prep 0:05
To cook 0:10
Ingredients 11
Difficulty EASY
Servings 4

Ingredients

1/4 cup (60ml) peanut oil
1 1/2 tbs light soy sauce
2 eggs, lightly beaten
1 lap cheong (see notes), thinly sliced
1 garlic clove, thinly sliced
2 tsp grated ginger
1 onion, thinly sliced into wedges
2 cups shredded choy sum
1/2 cup sliced spring onion
5 cups cooked SunRice medium grain white rice, cooled
2 tsp sesame oil

Method

Step 1
Heat 1 tbs oil in a wok over medium-high heat. Add 1/2 tbs soy sauce to the eggs and whisk to combine, then add to the wok, swirling over the base to form an omelette. Cook for 1 minute or until almost cooked. Transfer to a board and chop into small pieces, then set aside.

Step 2
Return the wok to medium-high heat, add remaining 2 tbs oil and fry the lap cheong for 1-2 minutes until crisp. Remove from wok and drain on paper towel.

Step 3
Add the garlic, ginger and onion to the wok. Stir-fry for 1 minute, then add the choy sum, spring onion and rice, and stir-fry for 1-2 minutes until the greens have wilted and the rice is heated through.

Step 4
Return the lap cheong and omelette to the fried rice with the sesame oil and remaining 1 tbs soy sauce. Stir-fry for 10 seconds until well combined and heated through, then serve.

Nutrition

Energy 2250kJ
Fat saturated 5.70g
Fat Total 25.80g
Carbohydrate sugars 2.00g
Carbohydrate Total 61.10g
Dietary Fibre 2.30g
Protein 14.10g
Cholesterol 103.00mg
Sodium 690.00mg

All nutrition values are per serve.

Notes
Lap cheong or dried Chinese pork sausage is available from Asian grocery stores and some supermarkets.

delicious. - June 2014 , Page 59
Recipe by Valli Little

Photography by Alan Benson

Tuna Steak and Rice Primavera Recipe

Tuna Steak and Rice Primavera

Accompany your yummy tuna steak with vegetables and rice in this delicious meal.

Preparation Time: Approximately 5 minutes
Cooking Time: Approximately 30-35 minutes
Serves: 4 persons

All you need

2 tbsps. all-purpose flour
2 cups milk prepared from al alali full Cream Milk Powder
1 cup long-grain white rice
110g. herb and garlic-flavored cream cheese
1 1/2 cups hot water
Salt to taste
al alali Ground Black Pepper to taste
4 cans al alali Grilled Smoked Tuna Steak
2 cups al alali Mixed Vegetables
Lemon wedges

Directions

1. In a large non-stick pan, mix flour and milk; add rice, cream cheese, hot water, 1 tsp. salt and 1/4 tsp. pepper
2. Simmer over medium heat, stirring continuously
3. Reduce heat to medium-low; cover and simmer for 15 minutes until rice is almost tender
4. Add salt and pepper to the Grilled Smoked tuna
5. Add mixed vegetables to rice and put Tuna Steak on top
6. Cover and cook for about 5 minutes or until rice is tender
7. Set aside and let stand, covered, for 5 minutes
8. Serve with lemon wedges and enjoy!

Source: alalali

Fruity rice salad recipe

Fruity rice salad

There’s much to entice about this side with rice, it's delicious and low in price!

To Prep 0:20 | To Cook 0:15 | INGREDIENTS 11 | DIFFICULTY EASY | SERVINGS 4

Ingredients

2/3 cup SunRice White Long Grain Rice
2/3 cup dried cranberries
1/3 cup currants
1/3 cup diced apricots
2/3 cup slivered almonds, toasted
1/4 cup chopped fresh flat-leaf parsley
2 green onions, thinly sliced
1/4 cup orange juice
1 tablespoon extra-virgin
Olive oil
1 tablespoon white wine vinegar

Method

Step 1 Cook rice in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water. Drain. Cool for 10 minutes.

Step 2 Combine rice, cranberries, currants, apricots, almonds, parsley and onion in a bowl. Place orange juice, oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.

Step 3 Pour juice mixture over rice mixture. Toss to combine. Serve.

Notes

Serve with: Lamb sausages, grilled pork steaks, chicken rissoles.

Nutrition

Energy 1723kJ
Fat saturated 1.40g
Fat Total 15.40g
Carbohydrate sugars g
Carbohydrate Total 59.70g
Dietary Fibre 5.50g
Protein 7.30g
Cholesterol mg
Sodium 65.00mg

Super Food Ideas - February 2010 , Page 46
Recipe by Kim Coverdale

Photography by Ben Dearnley

Arroz a la Mexicana (Mexican-Style Red Rice) Recipe

This classic Mexican rice, embellished with tomatoes, serrano chiles, and peas, is a versatile side dish for all kinds of meat and vegetable main dishes.

SERVES 6–8

INGREDIENTS

1 cup chicken stock
1 (15-oz.) can whole peeled tomatoes in juice
2 tbsp. canola oil
2 serrano chiles, halved lengthwise, seeds removed
2 cloves garlic, minced
½ small white onion, minced
2 cups long-grain white rice
1 cup frozen, thawed peas
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Place stock and tomatoes with juice in a blender, and purée until smooth; set tomato mixture aside.

2. Heat oil in a 4-qt. saucepan over medium-high heat. Add chiles, garlic, and onion, and cook, stirring, until soft, about 4 minutes. Add rice and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in tomato mixture and peas, season with salt and pepper, and reduce heat to low. Cook, covered, until rice is tender and has absorbed all the liquid, about 15 minutes. Remove rice from heat, and gently fluff with a fork before serving.

More Rice Recipes:

Chihuahua rice
Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake
Chinese-style Rice Soup with Chicken and Ginger 

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Mexican Rice Pudding ("Arroz Con Leche") Recipe

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

Recipe courtesy of Marcela Valladolid

SHOW: Mexican Made Easy
EPISODE: Mexican Comfort Food

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

Yield: 4 servings
Level: Easy

Ingredients

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

Directions

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

Recipe courtesy Marcela Valladolid

More rice recipes: 

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

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Italian chicken with courgette rice recipe

The Rice Recipes Kitchen invites you to try Italian chicken with courgette rice Recipe. Get easy-to-follow rice recipes and learn how to make Italian chicken with courgette rice.

Serves 4
10 mins to prepare and 30 mins to cook
460 calories / serving
Healthy

Ingredients

1tbsp olive oil
4 chicken breasts
500g (1lb2oz) fresh Italian tomato & basil sauce
3 yellow peppers, sliced
300g (10oz) long grain white rice
2 courgettes (approx 300g/10oz), grated

Heat the oil in a large frying pan and brown the chicken on each side for 2-3 minutes until golden. Remove from the pan and set aside. Add the pepper to the pan and stir fry for 10 minutes until softened. Pour over the tomato sauce and bring to the boil. Place the chicken in an ovenproof dish and pour over the peppers & sauce. Transfer to the oven and bake for 15 minutes until the chicken is cooked through.

Meanwhile bring a pan of water to the boil, then add the rice and simmer for 15 minutes until tender. Stir through the courgette and serve with the chicken and peppers. 

From Tesco Realfood

More Rice Recipes:

Italian rice pie
Italian rice pudding cake recipe
Italian rice with chicken recipe
Italian Rice Recipe
Stuffed Peppers with Beef, Rice, Spinach and Cheese
How to make Salmon pea and dill risotto

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Gingered Crème Caramel Rice Pudding Recipe

Photo: Gingered Crème Caramel Rice Pudding Recipe

The Rice Recipes Kitchen invites you to try Gingered Crème Caramel Rice Pudding Recipe. Get easy-to-follow rice recipes and learn how to make Gingered Crème Caramel Rice Pudding. 

Serves six.

by Abigail Johnson Dodge from Fine Cooking
Issue 43

One of my favorite types of white rice is fragrant Jasmati, so I came up with this recipe as a way to use some I had left over. If you're using leftover rice that was salted for cooking, omit the pinch of salt in the recipe list below.

For the caramel:

1/2 cup sugar
1/2 cup water

For the pudding:

2 cups whole milk
3/4 cup cooked white rice (from 1/4 cup raw)
3/4-inch piece (1/2 oz.) fresh ginger, peeled and cut in 4 slices
1/4 cup sugar
Pinch salt (see the note above)
2 large eggs
2 large egg yolks
1/2 tsp. vanilla extract

Set six 6-oz. ramekins in a baking dish. Put the sugar and water into a small, heavy saucepan and set it over medium heat. Stir to dissolve the sugar. Once the sugar has dissolved and the mixture is boiling, stop stirring and turn the heat to high. When the mixture begins to color, swirl the pan until the caramel is a deep amber brown; be careful -- the caramel is extremely hot. Take the pan off the heat and immediately pour the caramel into the ramekins, swirling them right after each pour to spread the caramel evenly over the bottom.

Heat the oven to 325°F. In a medium saucepan, stir together the milk, cooked rice, ginger slices, sugar, and salt, if using. Set the pan over high heat and bring to a boil. Once boiling, take the pan off the heat, cover, and stir occasionally until the sugar is dissolved and the milk is infused with the ginger, about 10 minutes. In a medium bowl, whisk the eggs and yolks together, whisking just to combine. Slowly and carefully pour the liquid from the rice into the eggs in a very thin stream, whisking constantly (it’s okay to leave rice behind). Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the rice is just suspended in the custard and the mixture coats the back of a spoon, 2 to 4 minutes. Immediately remove the pan from the heat. Fish out the ginger slices and discard them. Stir in the vanilla extract.

This custard is just thick enough to hold the rice in suspension. The grains are evenly dispersed and won't sink to the bottom.

Ladle the custard into the ramekins, distributing it evenly. Pour very hot water into the baking dish so it comes halfway up the sides of the ramekins. Cover the pan loosely with foil. Bake until the custards are just about set but still slightly jiggly (they shouldn’t feel too firm), 30 to 45 minutes, depending on the thickness and depth of your ramekins. Cool the ramekins in the water bath until you can safely lift them out. Cover and refrigerate overnight (so the caramel fuses with the custard). To serve, run a sharp knife around the inside rim of each ramekin and invert it onto a small serving dish.

nutrition information (per serving):
Calories (kcal): 220; Fat (g): 6; Fat Calories (kcal): 60; Saturated Fat (g): 3; Protein (g): 6; Monounsaturated Fat (g): 2; Carbohydrates (g): 36; Polyunsaturated Fat (g): 1; Sodium (mg): 115; Cholesterol (mg): 155; Fiber (g): 0;

Photo: Scott Phillips

More rice recipes:

Slow-Cooker Coconut Brown Rice Pudding Recipe
Creamy vanilla rice pudding with apricot jam recipe
American rice pudding
Blueberry and apricot rice pudding 
Creamy rice pudding with spicy pears
Honey Rice Pudding

Save and share Gingered Crème Caramel Rice Pudding Recipe

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Chihuahua rice recipe

Photo: Chihuahua rice recipe
Photography by John Paul Urizar 

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


Traditional Mexican is not all about tortillas and enchiladas. Here is a healthy Mexican rice recipe which is low-fat too.

INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 8

Ingredients

1 1/2 cups long-grain white rice
1 tablespoon olive oil
2 garlic cloves, crushed
2 tablespoons finely chopped pickled jalapeno chillies
1 brown onion, finely chopped
1 carrot, finely chopped
1 yellow capsicum, finely chopped
200g green beans, cut into 3cm lengths
400g can lentils, drained, rinsed
1/4 cup finely chopped fresh flat-leaf parsley leaves

Method  

Step 1
Cook rice following packet directions. Cool. Stir with a fork to separate grains.

Step 2
Meanwhile, heat oil in a frying pan over medium heat. Add garlic, chillies, onion, carrot and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender.

Step 3
Add beans and lentils. Cook for 3 to 5 minutes or until beans are tender and lentils heated through. Stir in parsley. Season with salt and pepper.

Step 4
Add vegetable mixture to rice. Stir gently to combine. Serve.

Nutrition

Energy 804kJ   
Fat saturated 0.40g
Fat Total 2.70g   
Carbohydrate sugars -
Carbohydrate Total 35.10g   
Dietary Fibre 2.70g
Protein 5.20g   
Cholesterol -
Sodium 193mg   

All nutrition values are per serve.

Super Food Ideas - March 2008 , Page 73
Recipe by Liz Macri

More Rice Recipes:

Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake
Chinese-style Rice Soup with Chicken and Ginger
Egg fried rice  

Save and share Chihuahua rice recipe

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Creamy vanilla rice pudding with apricot jam recipe

Photo: Creamy vanilla rice pudding with apricot jam recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Creamy vanilla rice pudding with apricot jam Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Creamy vanilla rice pudding with apricot jam.

This lush creamy pudding can be paired with almost any jam for added flavour.

To Cook 0:20
INGREDIENTS 8
DIFFICULTY EASY
SERVINGS 4 

Ingredients

2 cups milk
2 cups pure cream
1 teaspoon vanilla bean paste
1 cinnamon stick
1 teaspoon finely grated lemon rind
1/3 cup caster sugar
2/3 cup medium-grain white rice
1/3 cup apricot jam, warmed

Method

Step 1 Combine milk, cream, vanilla, cinnamon, lemon rind and sugar in a saucepan over medium heat. Cook, stirring, for 10 minutes or until almost simmering (don't boil).
 
Step 2  Add rice. Reduce heat to low. Cook, stirring occasionally, for 30 to 40 minutes or until rice is tender and liquid thickens. Remove from heat. Cool for 5 minutes. Remove and discard cinnamon stick. Divide rice mixture between bowls. Spoon over jam. Serve.

Nutrition

Energy 3571kJ
Fat saturated 19.80g
Fat Total 59.10g
Carbohydrate sugars -
Carbohydrate Total 73.70g
Dietary Fibre 0.60g
Protein 9.40g
Cholesterol 188.00mg
Sodium 85mg

Super Food Ideas - June 2011 , Page 86
Recipe by Claire Brookman 

More rice pudding recipes:
 
American rice pudding 
Blueberry and apricot rice pudding 
Creamy rice pudding with spicy pears 
Honey Rice Pudding 
White chocolate rice pudding with compote 
Baked Rice Pudding with Apricots 

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Shrimp and Egg Fried Rice with Napa Cabbage Recipe

Photo: Shrimp and Egg Fried Rice with Napa Cabbage Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Shrimp and Egg Fried Rice with Napa Cabbage Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Shrimp and Egg Fried Rice with Napa Cabbage.  

Total Time: 30 min
Prep 20 min
Cook 10 min

Yield: 4 servings

Level: Easy

Ingredients

6 tablespoons peanut oil
2 shallots, thinly sliced
1 (2-inch) piece ginger, peeled and grated
1/2 small head napa cabbage, core removed and finely sliced
Salt
2 cloves garlic, minced
1/2 pound medium shrimp, peeled and deveined
3 large eggs, lightly beaten
4 cups cooked long-grain white rice
1/2 cup frozen peas, thawed in warm water
3 tablespoons soy sauce
1/4 bunch scallions, sliced, for garnish
1/2 cup chopped peanuts, for garnish

Directions

Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.

Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

Recipe courtesy Tyler Florence
Show: Tyler's Ultimate Episode: Ultimate Dim Sum

More Rice Recipes:

Rice Pilaf with Shrimp
Shrimp and Wild Rice Casserole
Sizzling Rice with Shrimp
Shrimp Rice Salad
Shrimp Fried Rice
Poblano Stuffed with Chorizo, Shrimp and Rice

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Mixed rice salad with ginger and lemon recipe

Photo: Mixed rice salad with ginger and lemon recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mixed rice salad with ginger and lemon Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Mixed rice salad with ginger and lemon. 

Serves: 4

Ingredients:

250g (8oz) brown and white rice mix
125g (4oz) frozen soya beans
2 cooked chicken breasts, shredded
1 bunch spring onions, sliced diagonally
1 large carrot, peeled and grated
5 radishes, thinly sliced
2tbsp sesame seeds
Dressing
juice 1 lemon
1tbsp soy sauce
2tbsp mirin
3tbsp sesame oil
1tbsp finely grated fresh ginger

Cook the rice as instructed on the pack, adding the frozen soya beans to the pan for the last 3 – 4 minutes of cooking. Drain the rice and beans into a sieve and chill by running cold water over.

Mix the dressing ingredients together. When the rice and beans are well drained and cool toss with the remaining ingredients and the dressing. 

TESCO Realfood 

More Rice Recipes:
  
Rice Noodle & Edamame Salad recipe 
Lentil & brown rice salad recipe 
Wild rice and pecan salad recipe 
Brown rice and barley salad recipe 
Indian rice salad with currants and almonds 
Coriander chicken balls with rice noodle salad 
 
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Beef stroganoff with rice recipe

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

An easy beef stroganoff recipe which is best served with white long-grain rice.
To Prep 0:15
To Cook 1:00
INGREDIENTS 13
SERVINGS 4

Ingredients

500g beef strips
2 tsp butter
1 small brown onion, halved, thinly sliced
1 garlic clove, crushed
2 tsp sweet paprika
250g button mushrooms, sliced
250ml (1 cup) hot water
1 beef stock cube, crumbled
1 tbs Worcestershire sauce
1 tbs tomato paste
300g (1 1/2 cups) white long-grain rice
85g (1/3 cup) sour cream
1 tbs coarsely chopped fresh continental parsley

Method

Heat a large non-stick frying pan over high heat. Add half the beef and cook, stirring, for 3 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining beef.

Melt butter in same pan over medium-high heat until foaming. Add the onion, garlic and paprika and cook, stirring, for 5 minutes or until onion softens. Add the beef, mushrooms, hot water, stock cube, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and simmer, covered, for 45 minutes or until beef is tender. (To freeze, see note.)

Meanwhile, cook rice in a saucepan of salted boiling water following packet directions until tender. (To freeze, see note.)

Stir sour cream into beef mixture until just combined. Remove from heat.

Place rice in a serving bowl and top with beef stroganoff and parsley.

Australian Good Taste - June 2003 , Page 107
Recipe by Emma Braz 

More Rice Recipes:

Chinese beef stir fry with wild rice 
Orange Beef with Cilantro Rice 
Stuffed Peppers with Beef, Rice, Spinach and Cheese 
Beef on rice 
Grilled beef, carrot & rice noodle salad 
Beef skewers with bok choy rice 

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Kumara and pea rice cakes recipe

Photo: Kumara and pea rice cakes recipe

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

These sweet potato and rice patties will set the scene for your low-fat feast.

Cooking Time
30 minutes

Ingredients (serves 4)

100g (1/2 cup) long-grain white rice
1 medium (about 500g) orange sweet potato (kumara), peeled, coarsely chopped
230g (1 1/2 cups) frozen baby peas
25g (1/3 cup) fresh breadcrumbs (made from day-old bread)
2 tsp ground cumin
1 garlic clove, crushed
1 egg, lightly whisked
2 tbs coarsely chopped fresh continental parsley
Salt & freshly ground black pepper
1 tbs extra light olive oil
1 x 120g pkt baby Asian greens
Sweet chilli sauce, to serve
Creme fraiche, to serve

Method

Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well.

Meanwhile, cook the sweet potato in a large saucepan of salted boiling water for 10 minutes or until tender. Drain well. Transfer to a large heatproof bowl. Use a potato masher or fork to mash until almost smooth.

Add the rice, peas, breadcrumbs, cumin, garlic, egg and parsley to the sweet potato, and stir to combine. Season with salt and pepper. Divide the sweet potato mixture into 12 equal portions and shape into 6cm patties.

Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with the remaining patties.

Divide the Asian greens and patties among serving plates. Drizzle with sweet chilli sauce and serve with creme fraiche.

Source
Australian Good Taste - November 2005, Page 55
Recipe by Emma Braz
 
More Rice Recipes:      

Avocado and vegetable rice-paper rolls 
Chicken and mango rice paper rolls  
Vietnamese rice paper rolls 
Tuna sashimi with coconut rice 
Chicken and avocado rice salad 
Sesame tuna rice salad 
 
Save and share Kumara and pea rice cakes recipe

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Easy Spanish paella recipe

Photo: Easy Spanish paella recipe

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

This top meal is inspired by Spanish cuisine, is full of flavour and can be served on its own or as part of a banquet.

Ingredients (serves 6)

1/4 teaspoon saffron threads
1 tablespoon boiling water
1 tablespoon olive oil
4 chicken thigh fillets, trimmed, cubed
2 (170g each) chorizo sausages, thickly sliced
1 large brown onion, thinly sliced
2 garlic cloves, crushed
2 teaspoons sweet paprika
4 medium tomatoes, chopped
1 1/2 cups medium-grain white rice
4 cups chicken stock
12 large green prawns, peeled (tails intact), deveined
1 cup frozen peas
lemon wedges, to serve

Method

Combine saffron and boiling water in a heatproof jug. Stand for 5 minutes.

Meanwhile, heat oil in a 28cm (base) deep frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 minutes. Transfer to a bowl.

Add chorizo, onion and garlic to pan. Cook, stirring, for 5 minutes or until onion has softened. Add saffron mixture and paprika. Cook, stirring, for 1 minute or until fragrant. Add tomato. Cook, stirring, for 5 minutes or until softened.

Add rice. Stir to coat. Add stock. Bring to the boil. Reduce heat to medium. Return chicken to pan. Simmer, uncovered, for 20 minutes or until stock has absorbed.

Top rice with prawns and peas. Cook, covered, for 10 minutes or until rice is tender. Serve with lemon wedges.

Source
Super Food Ideas - October 2008, Page 34
Recipe by Kirrily La Rosa
 
More Rice Recipes:    

Arroz con pollo 
Almond, pea and coriander pilaf with chicken 
Chicken pilaf with mussels and saffron rice 
Chicken curry, mustard seeds and rice
Chicken and Tenderstem rice salad
Brown rice and barley salad

Save and share Easy Spanish paella recipe

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Indian-style kedgeree recipe

Photo: Indian-style kedgeree recipe

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

Whatever time of day you prefer, kedgeree is always a winner.

Ingredients (serves 4)

1 1/2 cups long-grain white rice
30g butter
1 medium brown onion, finely chopped
1 garlic clove, crushed
1 tablespoon medium curry powder
200g smoked trout fillets, flaked
2 tablespoons finely chopped fresh coriander leaves
2 tablespoons finely chopped fresh flat-leaf parsley leaves
4 hard-boiled eggs, quartered

Method

Cook rice following packet directions. Line a baking tray with baking paper. Spread rice over prepared tray. Cool. Cover and refrigerate for 3 hours.

Melt butter in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and curry powder. Cook, stirring, for 1 minute or until fragrant.

Add rice, trout, coriander and parsley. Cook, stirring, for 3 minutes or until heated through. Divide between bowls. Top with egg. Serve.

Source
Super Food Ideas - October 2008, Page 33
Recipe by Kirrily La Rosa
 
More Rice Recipes: 

Indian pilaf with eggs 
Spiced wild rice pilaf
Wild rice and pecan salad
Curried lamb with rice pilaf
Artichoke and saffron risotto
Smoked salmon & lemon risotto

Save and share Indian-style kedgeree recipe

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Arroz con pollo recipe

Photo: Arroz con pollo recipe

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

Take your tastebuds on a culinary trip to Spain with this easy aromatic rice and chicken dish.

Preparation Time
30 minutes

Ingredients (serves 4)

2 tsp olive oil
1 brown onion, halved, coarsely chopped
1 garlic clove, crushed
6 (about 600g) chicken thigh fillets, halved crossways
1 tsp ground cumin
1 tsp ground sweet paprika
1/2 tsp saffron threads
150g (3/4 cup) long-grain white rice
1 x 400g can diced Italian Roma tomatoes
250ml (1 cup) chicken stock
1 tbs tomato paste
200g fire-roasted peeled whole peppers (Always Fresh brand), coarsely chopped
1/4 cup coarsely chopped fresh continental parsley

Method

Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until onion softens. Add the chicken and cook, stirring occasionally, for 3-4 minutes or until brown all over. Add the cumin, paprika and saffron and cook, stirring, for 1 minute or until aromatic. Add the rice, tomatoes and chicken stock, and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until chicken and rice are tender.

Add the tomato paste, peppers and parsley, and cook, stirring, for 2-3 minutes or until heated through. Remove from heat. Divide the arroz con pollo among serving bowls and serve immediately.

Source
Australian Good Taste - May 2005, Page 56
Recipe by Jane Charlton
 
More Rice Recipes:   

Almond, pea and coriander pilaf with chicken 
Chicken pilaf with mussels and saffron rice 
Chicken curry, mustard seeds and rice
Chicken and Tenderstem rice salad
Brown rice and barley salad
Baked Brown Rice   

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Orange Beef with Cilantro Rice recipe

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

Don't skimp on the orange peel—it brings intense, tangy flavor to the beef.

4 servings Prep: 15 mins Cook: 20 mins

Ingredients

Grated peel of 1 orange and juice of 2 oranges
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 tablespoon rice vinegar or white wine vinegar
1 pound skirt steak, thinly sliced on the diagonal and slices halved crosswise
1 1/2 cups long-grain white rice
1 bunch scallions, white parts thinly sliced and green parts cut into 1-inch-long pieces
1 tablespoon brown sugar
2/3 cup finely chopped cilantro
Salt

Directions

Place the orange peel and juice in a large bowl. Stir in 1 tablespoon olive oil and the soy sauce and vinegar. Add the steak and turn to coat. Cover and refrigerate for 30 minutes.

Meanwhile, in a heavy saucepan, bring the rice and 1 3/4 cups water to a boil. Cover; simmer for 20 minutes. Fluff with a fork and keep warm.

In a wok or large skillet, heat 1 tablespoon olive oil over high heat. Using tongs, transfer the meat from the marinade to the wok and cook, turning once, for 5 minutes. Transfer the meat to a plate.

Add the remaining 1/2 tablespoon olive oil and the scallions to the wok and cook over medium heat, stirring, until wilted, 2 minutes. Transfer to the beef. Pour the marinade into the wok and bring to a boil, then lower the heat and reduce by half. Whisk in the sugar and return the steak and scallions to the wok; turn to coat.

Stir the cilantro into the rice; season with salt. Mound some rice and beef onto each plate.

Tip RockBare McLaren Vale Shiraz 2004 (Australia)

Tip Flavor the rice with parsley instead of cilantro. 

From rachaelraymag.com
 

More Rice Recipes:                   

 

Braised Beef Short Ribs with Red Beans and Sushi Rice  

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Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice  

Baked Brown Rice 

Save and share Orange Beef with Cilantro Rice Recipe

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