RICE:.
Cook the rice according to package directions, omitting
-----Gumbo--------.
Follow recipe on gumbo base container to
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
In a 2-quart sauce pot, bring the water, orange juice, orange zest, olive oil and salt to a boil, and stir in the rice.
Cover the sauce pot, and simmer the rice for 25 to 30 minutes, until rice is cooked through and liquid has totally evaporated.
Empty the orange rice into a large mixing bowl, and add the cashew pieces, peppers and scallions.
Just before serving, season the rice with the salt and white pepper, and add the drained mandarin orange segments, folding them in gently to prevent the oranges from breaking.
Wash rice.
In 1 quart pan put 2 Tbsp oil, garlic powder and rice. Stir over medium heat for 30 seconds.
Add water, turmeric and salt. Add peas.
Bring to a full boil, then cover and cook on very low heat for 18 minutes; stir in cashew pieces.
Garnish w/ coriander leaves.
until tender.
Stir in rice, and cook for about 5
trips.
For the Basmati Rice: In a 2-quart heavy
Heat oil in a pan.
Add mustard seeds and allow to crackle.
Add curry leaves and saute for a few brief seconds.
Add all the remaining ingredients.
Cook for 15 minutes.
Serve hot with plain white Basmati rice or ghee rice (recipe posted separately) and papaddams.
until tender. Stir in jasmine rice, and cook about 5 minutes
Saute the onion in the melted butter in a large skillet over medium-high heat, stirring constantly (about 4 minutes). When the onions are almost tender, reduce the heat and add the minced garlic. Cook for 2 minutes more. Add the chicken broth, rice and salt; bring to a boil.
Cover and reduce heat. Simmer for 25 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, and stir in the cashews and parsley.
ime.
Boil your basamati rice until soft and fluffy, set
Heat oil in a large skillet over medium heat. Add onion and garlic and cook until onion is softened, about 5 minutes.
Add scallions and ginger, and cook until fragrant. Stir in coconut milk and rice, and add salt to taste. Bring to a boil, and then reduce heat to low. Cover and cook, stirring occasionally, until the rice is tender; about 25 minutes. If more liquid is needed, add a small amount of water.
Transfer to a serving dish, sprinkle with the shredded coconut and cashews, and serve.
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
Combine rice and water in a large shallow dish, and cook on HIGH for 15 minutes, stir occasionally.
Combine butter, garlic and nuts in a dish, cook on HIGH 2 minutes, stir occasionally.
Stir in rice and remaining ingredients, cook on HIGH for about 3 minutes or until the mixture is heated through, stir occasionally.
high heat.
Dump rice in heat and stir
Place the water in a pot and bring to a boil. Add the rice, bring back to a boil then reduce heat, cover and simmer for 20 minutes or until all the liquid has been absorbed.
Add the butter, salt and cinnamon. Stir to combine and set aside.
Put the cashews into a small, dry skillet. Keep stirring until they are hot or browning slightly (depending on your preference).
Add the cashews to the rice and stir to combine.
Add 1 Tablespoon oil to a large pan and saute the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and saute another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in favorites like tamales and Gallo Pinto.
Put in blender and blend until smooth the brown rice, cashews, salt and 2 cups water.
When creamy, add 2 more cups water and vanilla.
Let set overnight.
If needs sweetener, blend in 6 dates or honey.
Saute celery and onion in butter.
Add water, orange juice and rind and salt.
Bring mixture to a boil and add rice.
Cover and simmer for 45 minutes or until liquid is absorbed.
Stir in cashews and orange segments.
If fresh fruit is preferred, pineapple or nectarines are very good.
Serves 6.