Rice, what's your favorite method

I'm pretty sure Brian's favorite recipe is

Dig hole in back yard
Place rice in hole
Fill hole with dirt

Sorry for the hijack but i just had to.

I have done something similar with replacing a portion of the water with salsa.

I think it was Jorge who shared a paella (sp) recipe one time that was the Brauma's Butt.

Because the wife hits the fad diets every so often, we have switched alot of recipes to the brown rice. Takes a bit longer than the white, but is pretty good.

Good idea Greg. Wonder if that recipe of Jorges is here somewhere. I'll go look

Cooked with butter and chicken broth

i make fried rice

rice
1 half a onion (diced small)
soy sauce ( i use low sodium kikomann)
2 table spoons of bacon grease
2 large eggs
4-5 green onions


1.make 2 packages of boil in bag rice ( yea i am lazy)

2.meanwhile preheat the bacon grease and throw in your onion cook onion til translucent.

3. move onion to one side of pan. other side of pan scramble up the 2 eggs when eggs are almost done mix the onion eggs together.

4. next drop in the rice, mix everything up well

5. add some soy sauce and mix til you get a nice brown color not to much or will be salty.

6. before serving or after served on plate sprinkle with green onion

We use a rice cooker! Replace the water with chicken broth for chicken dishes, use beef broth for beef dishes, etc.

We also have one recipe with mushrooms and beef broth for a side dish.

Spanish yellow rice is a favorite around here, too. And, after 7 years on Okinawa we make fried rice and our three years in Italy gave us rice balls.

Unfortunately with my diabetes and our dietary lifestyle changes we don't eat as much rice as we used to. Now its brown rice (though, I recently found out that Uncle Ben's Converted is recommended for people using the glycemic index for choices).

Start with long grain wild rice in chicken broth.
While it is simmering, toast almond slivers in a pan.
Add brown rice to the wild rice.
Cook until brown rice is tender/all liquid absorbed.
Add toated slivered almonds.
Excellent as a side dish to a well cooked steak.

I do a fried rice where I will brown the rice in butter before placing in the water to cook. It adds a whole different dimension to the finished product.
I prefer medium grain to all others.

Otherwise I just cook it up plain with salt and a ton of butter.

I LOVE rissoto and this one is my all time favorite. Try it next time you have lamb, it rocks! I won't even tell you where I found this recipe as I know Parrothead has a strong opinon regarding this source. (I think man hands was used in his description :twisted: )

1 quart chicken stock
2 tablespoons extra-virgin olive oil, divided, plus some for drizzling
2 tablespoons butter, divided
1 small onion, chopped
2 cloves garlic, chopped
1 cup Arborio rice
1/2 cup white wine
1 cup peas, defrosted
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
2 tablespoons chopped fresh mint leaves, plus a few sprigs for garnish
Handful flat-leaf parsley, chopped

Place the stock in a small pot and warm it up over medium low heat.

Heat 1 tablespoon extra-virgin olive oil 1 turn of the pan, with a tablespoon of butter in a medium skillet over medium to medium high heat. When the pan is hot, add onions and garlic and cook for 2 to 3 minutes the add Arborio and cook a minute more. Add wine and cook it all away, 1 minute. Add a few ladles of warm broth and let that cook off, stirring occasionally. The risotto will take 22 minutes to cook. Add a ladle of broth from time to time until risotto is starchy, creamy and cooked to al dente. Add peas about 2 minutes before serving. Add in cheese, chopped mint and parsley just before serving.

I'm not a big rice fan unless it's being used as a bed for pepper steak or something. But here's a simple one from Campbells.
For every two cups of water substitute 1 can of Golden Mushroom soup along with one and a third can water. I'll usually put salsa on top.

Habormaster, that sounds good and simple. I'll be trying that one. :-D

Bigmista's yellow rice with canteloupe salsa

2 cups Chicken Broth (or water with chicken bouliion)
1 tsp tumeric
2 tsp curry powder (if you don't have tumeric on hand, replace with more curry Powder)
1 cup long grain rice
1 cup Bigmista's Canteloupe Salsa

Bring the broth and seasonings to a boil. Add rice, reduce heat and cover pot. Cook until water is gone. Don't burn the pot! Just listen. If you don't hear any bubbling, the rice is done.

Add the salsa to the rice. Mix well and serve!

I made jerk chicken last weekend and made rice for the sidedish with;

1 cup rice
2 cups chicken broth
1/4 cup chopped green onions
3 TBS extra hot jerk seasoning(McCormick jerk seasoning cut 50/50 with cayenne pepper)
1/2 tsp garlic powder
1/2 tsp onion powder
couple of dashes of La hot sauce

bring to boil and cover. Turn down to simmer for 20 minutes. Turn off heat and let set on warm burner for another 30 min. Damn good rice.

CajunSmoker said:

3 TBS extra hot jerk seasoning(McCormick jerk seasoning cut 50/50 with cayenne pepper)

couple of dashes of La hot sauce

Click to expand...

Decided not to make it spicy, huh?

3 Cheese Chile Rice Bake

Make up 6-8 cups of your favorite instant rice. In a greased casserole dish start with a bottom layer of rice, and then layer of cheese/chile mixture, and repeat 2-3x. Top with remaining cheese and bake at 350 for 30 minutes.

Cheese mixture - Shredded cheddar, jack, and mozarella, one cup each. 2 cans of diced ortega chiles, drained (Or jalapenos for me). 1/4 cup chopped onion. 1/4 cup sour cream. Mix all ingedients together for layering.

Good old sticky spanish rice is da bomb!

Jambalaya...

willkat98 said:

I have done something similar with replacing a portion of the water with salsa.

I think it was Jorge who shared a paella (sp) recipe one time that was the Brauma's Butt.

Because the wife hits the fad diets every so often, we have switched alot of recipes to the brown rice. Takes a bit longer than the white, but is pretty good.

Good idea Greg. Wonder if that recipe of Jorges is here somewhere. I'll go look

Click to expand...

Please find it, because I don't remember it. I've cooked Paella before, but it wasn't memorable enough to post...I don't think! I did find some interesting stuff when I searched earlier....I'll be talking to you soon about beef/sausage combos Bill.

chad said:

We use a rice cooker! Replace the water with chicken broth for chicken dishes, use beef broth for beef dishes, etc.

We also have one recipe with mushrooms and beef broth for a side dish.

Spanish yellow rice is a favorite around here, too. And, after 7 years on Okinawa we make fried rice and our three years in Italy gave us rice balls.

Unfortunately with my diabetes and our dietary lifestyle changes we don't eat as much rice as we used to. Now its brown rice (though, I recently found out that Uncle Ben's Converted is recommended for people using the glycemic index for choices).

Click to expand...

The rice with beef broth and mushrooms is excellent!

nmayeux said:

Jambalaya...

Click to expand...

Uhm, yah. The Mayeux version is outstanding! A winter staple here.

Spanish rice is pretty good too.

Basmati is my favorite and I do like to cook it with chicken broth. Sometimes some sauteed green onions added.

Next would be almost any rice flavored with saffron.

Wild rice (okay it's not really rice) is next on the list. I get 5 pounds each year from Minnesota.



The newest stuff I got in a trade is called popcorn rice. It's good.



For a rice dish, Norco's moms rice is a current favorite.