In a saucepan add butter or oil and melt.
Add fideo noodles and stir until a golden brown.
Add white rice, stir until rice is white opaque color.
Add 3 cups water, salt and stir.
Bring to a boil.
Turn heat to super low, cover and cook for approximately 25 minutes.
You can check rice by tasting after 25 minutes.
A compliment to any dish!
oy sauce, sesame oil, salt & white pepper to taste, 1 1
Pour water and white rice in a rice cooker.
Add butter and olive oil.
Slice the garlic clove in half and add both halves.
Slice a small onion in half and add the onion half to the rice cooker. (You can remove the onion half once the rice is done cooking, or it can be eaten.).
Add salt.
Cook in covered rice cooker.
In a medium saucepan heat olive oil.
Saute chopped onion for about 1 minute.
Add red pepper and red wine vinegar.
Saute until vinegar is nearly evaporated.
Add beans, cloves, ketchup, and bay leaf.
Simmer on med-low for about 20 minutes (until flavors have mixed; stirring a few times).
Cook white rice.
Serving: Serve beans hot over white rice.
Squeeze a lime wedge over each serving for citrus zest.
Add Tabasco to taste for a full-flavored dish.
Enjoy!
5 minutes.
Prepare the White Rice during the last 15 minutes
In a pot, add olive oil and saute garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
Let sit for 10-15 minutes before serving.
ilk thickens.
Serve over white rice and garnish with additional lemongrass
cup of long grain white rice, and pour all into the
rinse the 1/2 cup white rice in cold water 3-4
he FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following
nd pour over rice in a bowl. Soak rice until it has
In large saucepan, melt the butter over moderate heat.
Add onions and saute 5 minutes.
Stir in wild rice, coating with butter.
Pour in stock; bring to boil and stir.
Lower heat; cover tightly and simmer, stirring occasionally for 1 hour.
Add the water; stir in white rice.
Cover and steam 20 minutes longer or until both rices are tender.
Stir in the pecans and basil. Serves 4, easy to double.
efore proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and
Preheat oven to 350 degrees.
In an oven safe 9x11x2\" baking dish pour undrained pineapple and 1 cup of water. Add uncooked rice, onion, bell pepper and 1 tblsp of the brown sugar. Stir thoroughly. Top with kielbasa coins and sprinkle with remaining brown sugar. Cover with aluminum foil and bake for approximately 60 minutes.
Note: Cooking time may depend on the brand of long grained white rice you use. Check after 45 minutes. I do not recommend Minute Rice.
Heat oil in a large nonstick skillet.
Add onion, carrots, celery and garlic and cook until tender.
Add wild rice and broth.
Heat to a boil.
Cover and cook over low heat for 25 minutes.
Add white rice.
Cover and cook over low heat for 20 minutes or until done.
Stir in parsley.
ore hour.
Serve over white rice cooked the following way:
Pour dry white rice on bottom of greased 9 x 13-inch pan. Place chicken on top of rice.
Mix can of soup with 3 cans water and pour over rice and chicken.
Sprinkle onion soup package on top.
Bake at 350\u00b0 for 1 hour or until chicken is done.
Rinse rice until water runs clear.
Spray pan with non-stick spray.
Place olive oil in deep nonstick pan and heat over high.
Saute rice, moving constantly, until rice is lightly toasted.
Lower heat to medium.
Add salt, pepper, tumeric, lemon rind,coconut milk and chicken broth.
Cover tightly and bring to a boil- DO NOT OPEN COVER.
Turn heat to lowest level and let cook until all water is absorbed ( 20-30 minutes)- DO NOT OPEN COVER.
Turn off heat and let sit another 20 minutes before serving- DO NOT PN COVER.
Start cooking white rice as directed.
Heat garlic and oil in skillet.
Reduce heat to medium and add chicken. Sprinkle salt and pepper. Allow chicken to lightly brown on each side.
Add lemon juice and continue to cook until chicken is fully cooked. Continue to add lemon juice if original juice fully evaporates. NOTE: About 5-10 minutes before the chicken is done I'll cover the skillet to trap the moisture and help let it cook a little more faster.
Serve chicken over lightly buttered white rice.
reen onions thinly.
Add white rice to same pan over medium