Boil water & add turmeric & rice, boil until rice is tender.
Drain the rice & gently stir in remaining ingredients.
-----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.
smati rice according to my \"Persian Rice\" recipe. When you add the rice to
s tender.
Meanwhile, wash rice in a strainer under cold
trips.
For the Basmati Rice: In a 2-quart heavy
Put the rice in a bowl and wash
Combine water, rice, and peas in a saucepan; bring to a boil. Reduce heat to low, cover, and steam until tender, about 20 minutes.
Melt butter in a large skillet over medium heat. Add onion, carrot, and garlic; cook and stir until softened, about 5 minutes. Stir in sunflower seeds, turmeric, and cayenne pepper.
Stir cooked rice into onion mixture and cook until flavors combine, about 5 minutes.
large scoop of Rumbi rice, a scoop of hot vegetables
about 5 minutes.
* Add rice and stir to mix well
In a medium saucepan, heat water and butter over high heat until water boils.
Stir in rice, turmeric, salt, and cinnamon. Reduce heat to simmer, cover and cook 15-20 minutes, until rice is tender.
Remove from heat, add raisins, and fluff with fork. Cover and let rest 10 minutes before serving.
Can be made in rice cooker on regular setting, add raisins at end of cycle and let sit on warm for 10 minutes.
hrough
Add already cooked rice
Stir quickly until sauces
Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.
Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.
Add rice and turmeric; stir to coat.
Add remaining ingredients,bring to boil, cover and simmer 17 minutes.
Stir in remaining butter, remove bay leaf, serve.
high heat.
Dump rice in heat and stir
Place all ingredients into saucepan.
Bring to a boil.
Cover and reduce to a simmer for 15 minutes.
Let rice stand 5 more minutes in the pan before serving.
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
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.