I have used leftover cooked rice for this soup recipe. Add the
In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
Add coriander, season with coarse salt and ground pepper. Add rice; cook, stirring until edges are transparent, about 2 minutes.
Stir in chicken broth. Bring to a boil. Cover; simmer over low heat until liquid absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. (Longer cooking time may be required for some rice grain types).
Stir parsley into rice. Sprinkle with almonds and serve.
Preheat the oven to 300\u00b0F. For the rice pudding, mix all ingredients in a high-sided baking dish. Bake for 1 1/2 hours, or until rice is cooked and creamy, stirring 3-4 times during the cooking process.
For the poached rhubarb, place all ingredients in a saucepan with 1/3 cup water. Bring to a boil. Reduce heat to low; simmer for 5 mins, or until rhubarb is tender but still intact.
Remove the vanilla bean; scrape out seeds and stir into the rice pudding. Serve rice pudding with poached rhubarb.
For Boiled Rice:
Bring 4 quarts water
Combine milk, boiled rice, sugar, salt, 1/4 teaspoon of nutmeg, vanilla, beaten eggs and raisins in a 1 1/2 to 2-quart ovenproof casserole dish. Sprinkle nutmeg on top.
Bake in 325\u00b0 oven for 1 hour or until knife comes out clean.
Measure the rice and tip into a sieve. Wash the rice under running cold water until it runs clear.
then tip the rice,oil, salt and water into a microwave-proof bowl -a Pyrex bowl is fine- with a lid that will allow steam to pass. Alternatively, cover the bowl tightly with microwavable film and pierce this three or four times with a sharp pointed knife. Cook on high for 5 minutes; then on defrost for 10-12 minutes. The rice will stay hot for up to 15 minutes if you keep it covered. I recommend this procedure only for white rice.
Saute boiled rice in hot oil until golden; add scallions, carrots, celery, salt and pepper.
Toss until slightly tender. Hollow center of rice and break in eggs.
Scramble until half cooled and then stir into rice mixture, stirring until done.
Add in soy sauce.
Makes 6 servings.
Add rice to boiling water and cook until tender.
Then put sugar, milk, eggs and vanilla into blender and beat well.
Add this to boiled rice and mix until it starts or comes to a boil, then cover and let stand.
If it boils too much, it will be watery.
Arrange a layer of boiled rice in bottom of buttered casserole dish and cover with canned pineapple, cut into small wedges.
Dot with butter and sprinkle with brown sugar.
End with a layer of rice.
Moisten with pineapple juice and bake 1 hour (covered) at 350\u00b0.
Melt Crisco or drippings.
Add beef and brown slowly over a low flame.
Add onion, green peppers, celery and 1/2 cup liquid. Season with salt and pepper.
Cover and simmer 20 minutes. Thicken with cornstarch blended with water and soy sauce.
Simmer 5 minutes.
Serve hot with boiled rice.
Serves 4.
For the rice:
Rinse 1 1/2 cups basmati rice in cold
FOR THE RICE:.
In a heavy-bottomed
ou wish to cook your rice in, until seeds become aromatic
dd the rice to the pan and cook it for a minute
Combine oregano, pepper and salt (for the chicken) and rub over
cook the rice and the rice water in a rice cooker.
when rice is done, wait for the rice to cool.
after rice is cooled, add the rice vinegar, salt, and sugar and mix thoroughly.
place the seaweed sheets onto the bamboo sheet and spread a layer of the sushi rice onto the seaweed.
add the cooked spam and chopped cucumber onto the rice.
using the bamboo sheet, roll the sheet.
cut the sushi roll into desired pieces.
Cook the rice in cooking oil for 15 minutes. stirring frquently. In
For the rice.
Warm the saffron, add
Heat the oil in a wok or non-stick frying pan and cook the red onions and scallions for 2 mins. Add the fish, garlic, chilies, beans and curry paste and cook for 3 mins. Pour in the coconut milk and stock and bring to a boil. Season with salt and black pepper and cook over low heat for 4 mins.
Fold in the spinach and cook for 1 min. Remove from the heat. Add the basil and lime juice and zest and allow to stand for 4 mins, stirring occasionally. Serve with boiled rice.
ry the onion and celery for 5 minutes. Add the mushrooms