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Care To Share Your Rice Recipes?

Would anybody care to share your rice recipes (as in rice being the main ingredient) ie Jambalaya, paella etc.

My husband and daughter both have food intolerances, but they can eat rice, so I'm basically looking for recipes using rice as the main ingredient, so that I can prepare them something different!

You don't need to worry about what other ingredients have to be added, because if they can't have a certain ingredient that is listed in your recipe, I can substitute this for something almost identical that they can eat!

any recipe would be much appreciated, thanks.

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Would you be interested in some local (Trinidadian) rice recipes? People here LOVE rice, they eat rice in every single meal. Let me know if you are interested and I will add it.

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Hi LDS, I would really love to have some Trinidadian recipes,that would be great!

I'd like to try anything different, as it's the same old recipes available over here all the time!

I will look forward to your posting, thanks.(in your own time of course)

Recipes Rice Share Care

Pelau

Ingredients:

* 3 tablespoons vegetable oil
* 3/4 cup sugar ( brown)
* 1 chicken, cut up (about 2 to 3 pounds), or substitute goat meat or beef
* 1 onion, chopped
* 1 clove garlic, minced
* 1 cup pigeon peas, soaked overnight, or substitute black-eyed peas
* 2 cups rice (do not use instant rice)
* 3 cups water
* 1 cup Coconut Milk
* 2 cups cubed squash
* 2 carrots, chopped
* Some chopped parsley
* 1 teaspoon dried thyme
* 1 bunch scallions or green onion, chopped including the greens
* 1 cup ketchup
* 3 tablespoons butter

Method:
Heat the oil in a heavy pot or skillet. With the heat on high, add the sugar and let it caramelize until it is almost burned (BE VERY CAREFUL, IF YOU LET IT BURN THEN THE FOOD WILL TASTE TERRIBLE, IT WILL TASTE VERY BITTER) so just make sure the sugar is VERY brown and bubbling, it can be quiet tricky because if you put the stuff too quick then it will not turn with the nice brown color as it is supposed to be. Add the chicken (or meat) and stir until all the pieces are covered with the sugar. Reduce the heat to medium, add the onion and garlic and cook, stirring constantly for 1 minute.
Drain the pigeon peas and add them to the pot along with the rice, water, and coconut milk. Reduce the heat and simmer, covered, for 30 minutes.
Add the remaining ingredients, stir until well mixed, cover and cook until the vegetables are tender, about 20 to 30 minutes. The pelau should be moist at the end of the cooking time. Let the rice cook by itself until all the water is gone, don't stir it while cooking and if you can find "parboiled" rice then is MUCH better than common white rice that tend to stick too much.


Bermuda Spanish Rice

INGREDIENTS:

* 6 strips bacon
* 1 onion, minced
* 1 green bell pepper, minced
* 2 cups chopped tomatoes and their juices
* 1/4 cup tomato paste
* 1 1/2 cups rice, medium grain
* 1/2 teaspoon dried thyme
* 2 cups water or chicken stock

METHOD / DIRECTIONS:

Preheat the oven to 350 degrees F.

In an oven-proof casserole or a sauce pan, large enough to hold 4 cups of finished rice and fitted with a cover to be used in step 3 below, over high heat, cook the bacon until crisp, remove from pan, let cool, and crumble into small pieces.

In the pan drippings from the bacon, over medium heat, cook the onion for 3 minutes. Add the bell pepper and saute for 1 minute. Add the tomatoes and their juices, the tomato paste, the rice, salt, and pepper to taste, and the thyme, and saute for 1 minute. Add the water and bring to a boil. Cover the pan and place it into the oven for 30 minutes. Remove the rice from the oven. Using a fork, fluff the cooked rice and mix in the crisp crumbled bacon before serving.

Hope it helps If I found more, I will add it here.

Edited: LDS_forever on 1st Mar, 2006 - 8:50pm

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Hi LDS, thanks so much, that's great! you posted on so quickly!

I will try the bacon one tomorrow, and then try the other one the day after!
My husband will feel so spoilt !

I can get all those ingredients over here, and my family can eat all of those ingredients so it's getting better by the minute!

If you ever want any English recipes, please just ask.

Care To Share Your Rice Recipes?

I don't have any specific rice recipes. However, we do use rice a lot. We almost exclusively use Basmati rice these days. I like Brown Basmati, but it is actually a hybrid of a brown rice and Basmati, as Basmati is naturally white. So, it is not polished before use like many white rices.

To make Basmati rice is very easy. Boil up a whole bunch of water. I like to put in a tablespoon or so of olive oil. Then put in however much rice you want to make up. Basmati soaks up a lot of the water, and swells quite a bit, so keep that in mind.

Let it cook for about 17 minutes, then drain. I usually rinse with cold water just a little bit.

Basmati does NOT stick together. It is always very light and fluffy (unless you overcook it).

If you are trying to cook brown Basmati, you extend the cooking time. I have had great success at 40 minutes.

Oh, I almost forgot. Basmati rice is tremendous with Pav Bhaji, Chicken Tiki Marsala, chili, baked beans, hamburger curry (my favorite), and just about any other food that can be served on top of rice. Basmati is an aromatic rice. It smells somewhat like popcorn when it is cooking.

Edited: Nighthawk on 2nd Mar, 2006 - 2:30pm

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Nighthawk, thanks for that, I'll give that a go.
I must admit shamefully that we have never tried basmati rice!
I didn't even realize that there was a difference in the rice, We usually eat the white boiled rice, but I will certainly be trying the basmati rice, maybe with your curried hamburger suggestion?
My husband likes the idea of that one!
I appreciate your suggestions.

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Very quickly, here is a link to a recipe for hamburger curry that goes so well with the Basmati rice.

https://www.recipezaar.com/58601

between, Sam's Club, as well as Indian food stores, usually have Basmati rice in 15 to 40 lb bags.