Rice

Stir Fry Rice

Submitted by jimwcoleman

2 cups white rcie
4 cups water
1/2 cup frozen peas
2/3 cup baby carrots (choppe or shredded)
2 tbsp vegetable oil
2 eggs
Soy sauce (to taste)
Sesame oil (to taste, optional)

Combine rice and water in a saucepan and bring to a boil. Cover, and simmer for 20 minutes.

In a small saucepan, boil carrots for 3 to 5 minutes. Drop peas into boiling water, and drain.

Red Jumbalaya

Submitted by jimwcoleman

1 lb Andoille sausage, sliced
2 tbs Canola oil
2 cups diced onion (sweet)
1 cup celery (diced)
1 large bell pepper (red)
4 minced garlic cloves
1 bay leaf
1 tsp Creole seasoning
1 tsp dried thyme
1 tsp dried oregano
2 cans (10 oz) diced tomatoes/green chilis, drained
3 cups chicken broth
2 cups uncooked rice
1 cups cooked chicken (shredded)
1 lb peeled medium shrimp
1/2 cup chopped parsley
Green onions as garnish

Basmati Rice - Cooking technique

Submitted by jimwcoleman

Basmati rice is a long grained thin rice. It has a delicate flavor and taste and a clear shiny rich look when cooked. It is a prefered variety of rice for many rice preparations. Though it is a bit more expensive, it's taste, aroma and look is worth the price.

As it is a delicate rice it needs special care while handling and cooking to get the best results.

Ingredients for 3 servings of basmati rice:

Basmati rice - 1 cup.
Water - 1 3/4 cup.
Salt (optional)- 1/4 tsp.
Preparation :

Wild Rice Soup

Submitted by jimwcoleman

Wild Rice Soup
Prep Time 15 mins. Cook Time 2 hrs, 20 mins.-3 hrs, 20 mins.
SERVES 6

1 1/2 cups wild rice
6 strips bacon
1 cup chopped onion (about 1 medium)
1 cup chopped celery (about 2 medium stalks)
1 cup chopped carrots (about 2 medium)
2 cans (10 3/4 oz. each) condensed cream of chicken soup
1 can (14 oz.) chicken broth
2 cups shredded Cheddar cheese
1 1/2 cups half-and-half
1/2 tsp. black pepper

Sakthi Indian Rice

Submitted by jimwcoleman

2 cups cooked rice (basmati)
Lemon juice
2 red chilis
1 large diced jalapeno (optional)
1 onion (finely chopped)
1/2 tsp ground coriander
1 tbs mustard seed
1 green chili (finely diced)
1 tsp red curry paste
1-2 springs cilantro
1 tbs tomato paste or 2 tbs. puree

Prepare rice (basmati is best). Splash with lemon juice and set aside.

Coleman Spanish Rice

Submitted by jimwcoleman

3 tbs shortening
1.50 cup rice
1/2 onion
1/2 cup bell pepper, diced
1/4 cup diced jalapeno (to taste)
14 oz. can whole or crushed tomatoes
1 clove garlic, minced
1 tsp black pepper
2 tsp salt
3 cups water

Melt shortening in large skillet. Add rice and brown.

When rice is golden brown, reduce heat. Add onion, bell pepper, jalapeno, tomatoes, garlic & pepper.

Mix well and add 1 1/2 cups WARM water, or just enough to cover the rice.

Add salt. Cover and let simmer until most of the water is absorbed.

Bay Shrimp with Rice

Submitted by jimwcoleman

4 strips bacon, chopped
1 medium onion, chopped
1/2 cup green pepper, chopped
1 1/2 tsp garlic, minced
1 cup rice, uncooked
1/4 tsp thyme
1 tbs parsely, minced
1/4 tsp cumin
1 lb raw shrimp, shelled and deveined
2 cups chicken stock
1/2 tsp salt
1/4 tsp black pepper
Cayenne pepper to taste
1 tsp lemon juice

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