-----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.
eat
Stir
Add oyster sauce, fish sauce, sugar
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
trips.
For the Basmati Rice: In a 2-quart heavy
large scoop of Rumbi rice, a scoop of hot vegetables
Cook onion, garlic and bell pepper.
Cook slowly in a little wesson oil for about 10 minutes.
Add ground beef, sausage, salt and pepper.
Continue cooking slowly, stirring often until it begins to brown.
Add drained oysters and let cook for 20 minutes or until most of the water from oyster is gone.
Drain, then add rice to mixture.
Blend well.
50\u00b0F degrees.
Place rice in a 9-by-13
high heat.
Dump rice in heat and stir
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.
ighest temperature.
Add the rice to the boiling water. Swirl
asmati rice according to my \"Persian Rice\" recipe. When you add the rice to
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.
Saute onion in butter until transparent.
Combine onion, rice and broth and bring to a boil on top of stove.
Put in covered casserole and cook in 325\u00b0 oven for 25 minutes.
Fluff with fork before serving.
Cold leftovers of this can be used for your favorite fried rice recipe.
Heat chicken broth in medium saucepan over medium-high heat to boiling.
Stir in rice and salt.
Reduce heat to low.
Simmer, covered, until rice is tender and all liquid has been absorbed, 13 to 15 minutes.
Make Rice. And set aside.
Preheat
To make the sticky rice, refer to my sticky rice recipe, which I have also posted.
Season the coconut cream with some salt and refrigerate it.
Dissolve sugar and salt in coconut milk.
Mix and stir the coconut milk with the warm sticky rice and let it stands for 30 mins.
To serve, place some mango strips over a large scoop of sticky rice mixture and add some coconut cream over the top.
ed of lemon rice (recipe below).
For lemon rice: grate at least
lend. Next, spoon in the rice and lay the chicken pieces