Wednesday, January 9, 2008
Puffy and Fluffy - Yummy Rice Recipes
Rice is the most eaten food in the world. It is at the very food base of many countries in the world. In fact, half of our planet's population actually depend on it for survival. It's importance as a nutritive meal is unsurpassed through human history and it can always be part of a healthy diet.
Through ancient times and modern culinary experiences, many very delightful rice recipes evolved:plain, fried, wild, mushroom, pilaf, curried, tomato and garlic, pepper, Chinese, Mexican, Spanish, risotto, Japanese, sushi style, pudding, Indian, Greek, spicy, garlic, cheese, seafood, soup and more. Many of these recipes use different types of grains: long grain, basmati, regular, brown, wild grains, green grain, forbidden rice, etc.
There are also many rice based diets for loosing weight. It is almost always portrayed as an healthy dish in diet book and magazines like Weight Watchers'. Obviously however, rice dishes with vegetables and lean meat is preferable if someone is on a diet and want to loose weight.
Thai Fried Rice / Khao Phat
3 cups of already cooked rice
1/4 cup of corn (small grain)
1/2 cup of finely chopped pineapple
1/4 cup of diced tomatos
1/2 cup of red kidney beans (washed and boiled or ready to serve)
1 tablespoon of minced garlic
1/4 cup of chopped long beans
1 tablespoon of soy sauce
3 tablespoon of vegetable oil
1/2 teaspoon of salt
5 green of diced chiles
Optional cooked and fried egg crumbs to put on top of the final rice mixture.
Optional few slices of cucumber
Optional few finely sliced onion
Heat the oil in a wok, and when hot, fry the garlic until fragrant.Then add the kidney beans,baby corn, long beans and rice and stir fry until the rice is thoroughly mixed up with the vegetables. Then add the tomato and pineapple. Season to taste with soy sauce, salt and green chiles. Stir thoroughly, dip onto plates, and serve with spring onions and sliced cucumber. 6 servings
Fry the garlic into the oil of a preheated wok. Incorporate the beans, corn and rice. Fry the mixture while stirring without over cooking (burning). Incorporate the chopped pineapple and tomatoes and add the desired seasoning using the soy sauce, chiles and salt.
For a nice classic Thai plate presentation, add a few cucumber and onion slices as well as the optional fried egg crumbs.
The oldest know pilaf rice recipe is from the 13th century and is described in old Arab books. Traditional Pilaf recipes were developed in Iran, Central Asia, India, Turkey, Caribbean where each developed their own "traditional" Pilaf rice their regional spices and cooking methods. For this reason there are no "real classic pilaf rice". The "Pilaf" term is usually used now to describe rice which was added broth (often chicken broth) to a tasteful degree.
2 tablespoons butter
1/2 onion, minced
1/2 red bell pepper, minced
2 pinches kosher salt
2 cups long grain rice
2 3/4 cups chicken broth
2 strips orange zest
Pinch of saffron strands, steeped in 1/4 cup hot water
1 bay leaf
1 1/2 cups frozen peas, thawed
Golden raisins and pistachios for garnish
Preheat oven to 350 degrees.
In a heavy, wide, lidded pan, melt butter over medium-low heat.
Add onion, red pepper, and kosher salt.
Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat.
Continue stirring until rice smells nutty.
Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil.
Stir once, then cover pan with moistened dish towel (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes.
Then rest at room temperature for 10 to 20 minutes without removing the cover.
Meanwhile, simmer peas in salted water until heated through or heat in a microwave.
Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork.
Add raisins and pistachios.
Basmati rice is a perfumed rice that is very appreciated. Indispensable in Indian cuisine, basmati rice has a texture and a light and dry flavour. "Basmati" means "queen of fragrance" in Hindi. It is very aromatised.
Basmati Pilaf With Dried Fruit Recipe
2 cups basmati rice
2 tablespoons butter
1 onion -- finely chopped
1 clove garlic -- finely chopped
3 1/4 cups chicken stock or water -- boiling
salt and pepper -- to taste
1/2 cup slivered almonds
1/2 cup dried cranberries
1/2 cup quartered dried apricots
1/2 cup golden raisins
1/4 cup boiling water
In a strainer, rinse the rice under a cold tap. Transfer to a bowl, cover with cold water, and let soak for 30 minutes. Drain into the strainer and set aside.
In a large, heavy-based casserole, melt the butter. Add the onion and cook over medium heat for 12 minutes, stirring often, or until the onion is a light-gold color. Stir in the garlic and cook for 1 minute.
Stir in the rice and cook, stirring often, for 2 minutes. Pour in the stock or water, and add salt and pepper. Cook, stirring, until the liquid returns to a boil. Lower the heat and cover the pan. Simmer for 15 minutes or until the rice is tender and has absorbed the liquid in the pan.
Meanwhile, set the oven at 375 degrees. Spread the almonds on a rimmed baking sheet. Toast them for 8 to 10 minutes or until they are lightly browned. Set them aside.
In a bowl, combine the cranberries, apricots, and raisins. Cover with the boiling water and set aside for 5 minutes.
Let the rice rest, covered, for 10 minutes.
Strain the fruits. With a fork, fluff the rice and stir in the fruits and almonds. Taste for seasoning, add more salt and pepper, if you like, and serve at once.
Dried Raisins Rice Pudding
- 1/2 cup of white rice
- 1 cup of water
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1/2 cup of dried raisins
- 2.5 cup of milk
- 1 tsp. of vanilla
Heat rice in water over low heat for 15 minutes without stirring until the water is absorbed.
In a casserole mix the other ingredients including a bit of cinnamon and incorporate the cooked rice. Cook over low heat for about 45 minutes and stir once every 15 minutes.
Serve in separate desert bowls and sparkle some more cinnamon.
This makes a very warming and nutritive gumbo soup dish that can be eaten as an entree or full meal.
- 1 cup of long grain rice
- 1 can of chopped whole tomatoes with its juice (28 oz)
- 2 to 4 cloves of minced garlic
- 3 freshly chopped tomatoes
- 3/4 cup of diced carrots
- 1 large chopped onion
- 1/2 large diced green pepper
- 1 cup chopped celery & tops
- 1 or 2 of chopped medium zucchinis
- 1/2 cup of minced parsley
- 7.5 cups of water and or or vegetable broth
- 4 teaspoon of vegetable broth (powder)
- 2 tablespoon of tomato paste
- 1 pinch of ground cloves
- 1 teaspoon of fresh lemon juice
- 1/4 teaspoon of black pepper
Incorporate all of the above ingredients in a large soup pot. At medium heat, stir once in a while until all the vegetables are soft and tender and the rice cooked. This should take about one hour.
Risotto Rice Recipe
Risotto is a very nice dish than can be use as a complete meal or a side dish. The preparation for risotto requires more simmering than boiling and one must be gentle in the cooking process.
- Olive oil (and/or butter)
- 1 chopped onion
- 4 ounces of rice per person if it is a main dish or 2 ounces per person if it is a side dish.
- 3 to 5 cups of canned or homemade chicken broth
- Some white wine
- Parmesan cheese
- Optional: chopped spinach
- Optional: chopped porcini mushrooms
- Optional: chopped asparagus
- Optional: other vegetables to your taste
In a frying pan, heat some little olive oil and/or butter. Olive oil is usually preferred for this Italian dish. Add the onions and fry until the onion has a nice golden appearance. Add the rice and make sure that the rice has a nice olive oil coat. Stir and gently fry the rice for a few minutes.
Slowly incorporate some chicken broth 1/3 cup at a time. The rice should stay wet but should never be completed covered by the broth. The rice will absorb the liquid and at that point you can repeat the process of adding more broth. Let the stove at low/simmer heat and do not stop stirring. It is fine that you can hear the steam while cooking but the rice should not stick. At some point you can start using some wine to incorporate instead of the chicken broth. You'll be the master of the broth/wine proportions you will like. Do the same as with the chicken broth, 1/3 cup at a time and simmer until the wine is absorbed. It is better not to use red wine otherwise the risotto will look rather pink.
When the rice looks pretty nicely cooked you can add the other ingredients: saffron, parmesan cheese, spinach, mushrooms etc. If you use asparagus, it may be a better idea to incorporate them a bit earlier in the process.
Practice will be somehow needed to get exactly the risotto you want.
Hainanese Chicken Rice Recipe
1 Large whole chicken (2 kg)
2 1/2 cm Ginger, bruised
2 cloves Garlic, crushed
2 tablespoons Sesame oil
1 teaspoon Light soy sauce
600g Long grain rice (about 4 cups)
3 cloves Garlic, sliced
2 cm Ginger, sliced
1 tablespoon Vegetable oil
6 cups Chicken stock
2 teaspoon Salt
2 teaspoon Sesame oil
For Chili sauce
6 Fresh red chilies, seeded
1 clove Garlic
2 cm Ginger
1 teaspoon Salt
2 teaspoons Sugar
1 teaspoon Vinegar or lime juice
2 teaspoons Chicken stock
Boil the water in a large pot big enough to hold the chicken.
Clean the chicken.
Add in ginger and garlic to the chicken in the pot.
Carefully, put in the chicken into the boiling water.
Do not cover the pot while it's boiling. This is to prevent the chicken from hardening.
Let it immerse for 2-3 minutes. Turn off the heat.
Let the chicken cool in the covered pot for 20 minutes.
Repeat the boiling process and cool for another 20 minutes.
Test for doneness by piercing the flesh with a toothpick.
When the chicken is cooked, take it out and place it in a colander.
Run cool boiled water over the whole chicken including its cavity.
This process prevents overcooking and firms up the meat.
Brush it with a mixture of sesame oil and soy sauce.
Hang chicken to dry.
Reserve enough stock for rice and chili sauce.
To the remainder of the stock, add in the cut pieces of chicken beck, legs and wings. Re-boil stock for 10 minutes.
Season stock with 2 cups of vegetables of your choice and simmer until cooked.
Season lightly with salt , pepper and spring onion.
Wash and drain rice well. Heat vegetable oil in a pot or rice cooker and fry garlic and ginger until golden brown.
Add drained rice and fry for 2-3 minutes.
Add 6 cups of stock, sesame oil and salt.
Cook uncovered until all liquid is absorbed.
Cover the pot tightly and reduce heat until the rice is cooked and fluffy.
Preparing Chili sauce
Mix all ingredients in an electric blender and grind finely.
Add into the boiling chicken stock.
Put into a sauce bowl.
Put some rice on a serving plate, garnish it with sliced cucumbers and sliced tomatoes.
Cut chicken into bite size and arrange them in a separate plate.
Pour some light soy sauce.
Best eaten with hot soup and chili sauce