Rice. Gobs and Gobs of Rice.

[Angel]

For every grain of rice in the world, I'm sure there are just as many recipes for making rice. And No, I'm not talking about Uncle Ben's, Rice A Roni or other instant flavored rice either.

I'm talking about real, home cooked from scratch rice recipes. I've got tons of them stored up in my head from Red Beans and Rice, to White Rice with Black Eyed Peas. And just random crap I threw into it when I was broke and it came out good.

Share.

 

[Siren]

YUM !!!!!!!!!!!!!!

 

[Mischka]

Jamaican Beans and Rice

Saute 1 sliced onion in garlic and canola oil until slightly transparent.

Add 1 1/2 cups of white rice (I use Basmati) and stir until golden.

Stir in 1 can of fat free coconut milk and 3/4 to 1 cup of water, depending on how loose you like the rice (I prefer thicker rice, so I barely use 3/4 of a cup).

Add 2 cans of rinsed dark red kidney beans, fresh thyme, and one sliced habenero pepper (without the seeds).

Bring to a boil, then simmer on medium low heat for 25-35 minutes, covered.

 

[Weird Harold]

And just random crap I threw into it when I was broke and it came out good.

1 can Mushroom soup
One bullion cube (chicken) or one soup can chicken broth
One soup can uncooked rice.
One boneless chicken breast - dice into 1/2 cubes

Combine ingredients in two quart sauce pan.
Bring to a boil and stir out lumps in mushroom soup.
Reduce heat to simmer, cover, and leave alone for 25 minutes.

Serves 2-4 people as complete meal or more as a side dish.

 

[Angel]

Yellow Rice & Gandules.

Yum.

Ingredients:

1 small bag or can or Gandules (green pigeon peas)
3 cups of water (used to precook the green pigeon peas if you get them dry)
1/4 of a bag of white rice
2 small potatoes sliced.
2 tablespoons of corn oil or olive oil
1/2 cup of sofrito (fresh is better, frozen is ok)
1/4 of a pack of Sazon. (They Goya kind )
1 tsp of salt
3 tsp pepper adobo
1/2 can of vienna sausages (sliced)
1/4 jar of spanish olives w/pimentos (Sliced)


For soaking the green pigeon peas:
1 quart of water
2 teaspoons of salt


Cook the rice as you would if you were making plain white rice. If you don't know how, most sacks of rice have directions. Right after you put the rice in the pot, dump in all of the ingredients. (If you use dry gandules,soak and cook em first)

Stir ONCE.

Cover.


Leave it alone til it's done cooking.

When it is done, remove the cover. DO NOT STIR THE RICE. Take a big spoon and turn the rice from the bottom to the top.


Eat.



Variation on Rice With Pigeon Peas from my Ex-Boyfriend's mom.


The recaito:

1 small onion, coarsely chopped
1 small or 1/2 large green bell pepper, coarsely chopped
6 aji dulce chiles, seeded and cored, if available
6 to 8 sprigs citantro (fresh coriander)
(1 tablespoon leaves), chopped
6 tablespoons annato oil

The adobo:

1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
2 cups cooked pigeon peas (from 2/3 cup dried) or 1 16-ounce can, drained
2 cups medium-grain white rice
4 ounces canned tomato sauce
12 pitted green olives, cut in half
2 teaspoons capers
salt to taste

To prepare the recaito, coarsely chop the onion and pepper. Reserving a bit of each to chop with a knife, put remaining pieces into a food processor with the aji and cilantro. Process to a paste. (This paste is the recaito.)

Fine-chop reserved onion and pepper and mix into the recaito. Heat the oil in a large heavy pot over medium-high heat.

Add the recaito and cook, stirring, 5 minutes.

Add the adobo ingredients and stir to mix.

Stir in pigeon peas, then the rice. Cook, stirring, to coat the rice with oil.

Add the tomato sauce, olives, capers, and salt, then 3 cups hot water.

Bring to a boil, adjust heat to boil moderately, and cook uncovered, frequently turning the rice up from the bottom, until the surface liquid has disappeared. (cook it uncovered until you can stand a spoon up in it.)

Then shape the mixture into a mound. Cover the pot, reduce heat to as low as possible, and cook 1 hour. Remove from heat and let sit, still covered, 10 minutes or longer.

 

[Angel]

Leftover White Rice For Breakfast

Warm up some butter in a frying pan.

Dump in however much left over plain white rice you want.

When hot, throw in a raw egg or two.

Stir until eggs are cooked.

Toss some salt and pepper on top.

Eat.

 

[Angel]

Rice when I am Broke.

As you can see, I am not a fan of measuring things. I usually dump everything in until it seems right and I cook it.




Cook white rice. Substitute chicken or beef broth for water.

Add salt, pepper. Stir.


Eat alone, or with chicken.

 

[Angel]

Yellow Coconut Rice

This is one of the few things I actually measure when I make it.

This will make about 6-8 servings.


```````

In a 2-quart saucepan:

Prepare 2 cups cocnut milk.

Add 3 cups milk and bring to boiling point.

Add: 2 cups rice

1 tsp. salt
1/2 tsp. ground turmeric
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground cardamom
1/2 cup of coconut shavings (Optional)
Cover and cook until rice is absorbed, about 20 minutes.

Add 2 Tbs. butter

It can be served as a main dish or a side to chicken or fish. (I prefer it with fish)

 

[Rambling Rose]

LOUISIANA JAMBALAYA

1/2 cup (1 stick) butter
2 red onions, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 garlic cloves, finely chopped
2 bay leaves
1 jalapeño chili, finely chopped with seeds
1 tablespoon Creole Seasoning
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano, crumbled
2 tablespoons tomato paste
1 pound andouille sausage or hot Italian sausage, cut into 1/2-inch pieces
3/4 pound ham, cut into 1/2-inch pieces
2 14 1/2-ounce cans chicken broth
1 16-ounce can plum tomatoes, diced, with liquid
3 cups long-grain rice

Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve

 

[Angel]

Paella

1/2 cup flour

4 chicken breasts, split, skinned, and halved (8 pieces)

6 tablespoons vegetables

24 clams, well scrubbed

24 mussels, well scrubbed

4 cups boiling chicken broth or water

2 cloves garlic, unpeeled, plus 3 cloves minced

1 large onion, finely chopped

3 cups long-grain rice

Generous pinch of saffron, soaked in 2 tablespoons water.

1 pound chorizo, pepperoni, or poached hot Italian sausages, sliced 1/2 inch thick

1 1/2 cups peeled, seeded, and chopped fresh tomatoes, or one 14 1/2-ounce can chopped Italian plum tomatoes, drained

12 raw shrimp, unpeeled

5 ounces frozen peas, thawed in boiling water and drained

One 4-ounce jar pimientos, drained, sliced, and warmed, for garnish



METHOD

Lightly flour the chicken breasts and set aside.

In a large, heavy skillet or stockpot, heat the oil. Add the chicken and brown on all sides, then reduce the heat and continue to cook until the chicken is tender, about 20 minutes.

In 2 separate pans, steam the clams and mussels each in 1 cup chicken broth or water with an unpeeled garlic clove just until the shells open, being sure to discard any that do not open. Drain the clams and mussels and set aside, reserving the broth.

Add the onion and minced garlic to the pan in which the chicken was cooked, and sauté, stirring until soft and golden, approximately 3 minutes. Scrape up the brown bits. Add the rice and cook, stirring, until it turns translucent, approximately 3 minutes. Add the saffron and the reserved clam and mussel broths and remaining 2 cups of broth or water to the rice and season with salt and pepper, to taste. Bring to a boil, then reduce the heat, and simmer the rice until the liquid has been absorbed and the rice is almost done, approximately 15 minutes, adding chicken stock or water if the liquid cooks away too fast.

Add the sausages and tomatoes and mix into the rice. Cook for 5 minutes. Add the shrimp to the rice and cook for 4 to 5 minutes, or until they turn pink. Add the peas; stir.

Arrange the chicken pieces and the opened clams and mussels on top of the rice. Garnish with warmed pimiento strips and serve immediately.

 

[Angel]

Jasmine Rice With Dried Fruit

Another one from my ex's mommy.




1/4 c Butter
1 Onion -- chopped
2 Ribs Celery -- chopped
1 tb Curry Powder -- Madras pref.
2 1/2 c Jasmine Rice
6 1/2 c Chicken Stock -- boiling
1/2 c Dried Cranberries
1/2 c Dried Currants
2 Pieces of Dried pear -- chopped
1/2 Dried fig -- chopped
1/2 c Sunflower Seeds -- toasted
2 tb Chopped Basil
Salt and Black Pepper TT
Nutmeg -- grated for garnish

This dish should be prepared/set-up completely before
turning on the stove

In a Wok, or large skillet, toast the rice until
barely tan.

Remove and set aside.

In a large saucepan, heat the butter until just
beginning to brown.

Stir in the Onion, Celery, and Curry Powder.
Cook, stirring occasionally, for 5 minutes.

Stir in the Jasmine Rice, cook for 3 minutes longer.
Stir well.

Stir in the boiling stock and reduce the heat to low.
Cover and cook for 20 minutes.

Turn off the heat.

Stir in the dried cranberries, currants, dried pear,
dried fig, sunflower seeds, basil, and salt and pepper
to taste.

Cover and let sit for 10 minutes.

Fluff with a fork and dust with freshly grated nutmeg.



(Thanks for the recipes, I'm gonna print em out and add them to the ones that I've got in my book )

 

[Angel]

Mexican Green Rice with Spinach

Yet another from her, and one of my favorites to eat.


1 cup diced onion
2 tablespoons minced jalapeno
2 cloves garlic -- minced
1/4 cup vegetable broth
1 cup basmati rice
1/2 teaspoon ground cumin
salt and pepper -- to taste
2 cups chopped fresh spinach
1/4 cup chopped cilantro

In a medium saucepan combine onion, jalapeno, garlic and veggie broth.
Bring to a simmer, covered, over moderate heat and simmer until vegetables
are soft, about 5 minutes. Add rice, cumin, salt & pepper, and 1-1/2 cups
water. Bring to a boil over high heat. Cover and reduce heat to lowest
setting. Cook 15 minutes. Add spinach and stir in gently with a fork. Cover
and cook until rice is tender and all liquid has been absorbed, about 5
more minutes. Remove from heat and stir in cilantro.

 

[Angel]

Lemon Risotto

2 small chopped shallots
2 tablespoons butter/margarine
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh sage
1 1/2 teaspoon finely chopped
lemon zest
2 tablespoons chopped parsley
2 tablespoons lemon juice
1/4 cup grated parmesan cheese
1 cup arborio rice
1/2 cup white wine
4 cups hot chicken stock
optional: 1 cup defrosted frozen peas


Melt butter and cook shallots until softened. Add rice and coat with
butter. Add wine, stir and cook till nearly absorbed. Add 1 cup chicken
stock and cook over medium heat till nearly absorbed. Add 1/2 cup stock at
a time till all is used. With last cup of stock add optional peas. Take
off heat and add herbs, lemon juice and zest and cheese. Stir and let sit
for 2-3 minutes. Serve.

 

[Angel]

Kickin' it up for Siren.

 

[registered "^^"]

rice!!!!!!!!

fish heads, yucccckkkkkkkk brings back the smell of nam. Never touch the stuff.

 

[Siren]

I am in Rice heaven

 

[Angel]

Angel Rice Food Cake Queen?

 

[Siren]

NO !!! My Kick Ass Chickie-poo

 

[Angel]

 

[BlondGirl]

Curried Rice

I have been ordered to make my curried rice for dinner tomorrow--if y'all want, I will put the recipe for that here too.

 

[Siren]

Post it Blondie

 

[Natural Beauty]

Your recipes sound delicious Angel! Now, if only I knew what half the ingredients you'd listed were....... The most exotic thing I've seen my local grocer carry was alligator meat. It was on sale for 6 months. lol Next time I get groceries I'll have to take a looksee if it's been thrown out yet because of freezer burn. If you ever need some meat and tater recipes I have alot of those. As for rice recipes...

Boil some water
add equal amount of instant rice
let it sit for 5 minutes
add some milk
put in a little pat of butter
sprinkle some sugar
add a dash of cinnamon

It's fine cuisine at it's best.

 

[BlondGirl]

BG's version of Curried Rice from the Better Homes and Gardens cookbook

I have tried several versions. This is the best (IMO).

1 small yellow onion (yellow ones are the choice-never buy white)
1 individual stalk of celery
2-3 spoons of curry (amount depends on how you like it, I like lots)
1 tbs of butter (I just use what is leftover in the wrapper)
1 cup of rice (My fave is Texmati, but Comet rice is okay or any white rice. Brown rice in this is a bit wierd.)
2 cups of water
1/4 cup of raisins (again--I add whatever I can scoop easily out of the container)
2 cubes of chicken bouillon (this is optional, I like it, but you can use whatever broth you want or none or just use chicken broth)
1 small package of almonds (I like the slivered ones)

OPTIONAL--if you have a left over carrot, grate that in, it does not affect the flavor but it sure looks pretty and uses the thing up.

If you want to be fancy, saute your onions and curry in the grease first. If you wish to be lazy, pitch them all in a pot and boil gently until the rice is done. (That is 20 minutes with a lid on for new cooks.)

This is traditionally what we have instead of dressing so this is my contribution along with some pumpkin pies.
The house smells Heavenly!

 

[Angel]

C'mon. More rice, people.