Rice Recipes | Rice Dishes

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Red Rice


Number of Servings: 6

water - 2 cups
chicken-flavored bouillon cube - 1 ea
chopped onion - 1 ea
uncooked long grain rice - 1 cup
garlic clove, minced - 2 ea
8 oz. can tomato sauce - 1/2 ea
green bell pepper, chopped - 1 ea


1 Boil the water in a large saucepan. Add the bouillon cube and stir.

2 Add the remaining ingredients, stir well, and return to a boil. Reduce the heat to simmer and cook, covered, for 20 minutes.

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HAM, RICE, AND CELERY CASSEROLE


1 slice ham, about 1 1/2 inches thick; or leftover ham slices
1/2 cup raw rice
1 quart milk
1 cup chopped celery

Put ham in the bottom of a 3-quart casserole. Sprinkle celery and rice over the ham. Pour 1 quart of milk over the ham. Put in oven at 350 degrees. Bake until rice has absorbed the milk--about 1 1/2 to 2 hours. Enjoy.

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Rice and Mushrooms Dijon Salad


SALAD:
1 c. uncooked wild rice, rinse
1 c. sliced fresh mushrooms
1 c. fresh pea pods, cut into thirds*
1 med. red or green bell pepper, coarsely chopped
1/4 c. chopped red onion

DRESSING:
3/4 c. mayonnaise or salad dressing
1/4 c. Dijon mustard
2 tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper

Cook rice to desired doneness as directed on package; drain. Cover;
refrigerate 30 minutes. In large bowl, combine cooked rice and
remaining salad ingredients. In small bowl, combine all dressing
ingredients; blend well. Spoon dressing over rice mixture; toss
gently. Cover; refrigerate until thoroughly chilled. Serve on
radicchio or lettuce leaves, if desired. 10 (1/2 cup) servings.

TIP:*A 6 ounce package of frozen pea pods, thawed and drained, can be
substituted for fresh pea pods.

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CURRIED PINEAPPLE RICE


Ingredients:

1/2 cup finely chopped onion
2 tablespoons margarine
2 1/2 cups uncooked long grain rice
2 garlic cloves, minced
1 tablespoon curry powder
5 cups chicken broth
1 tablespoon soy sauce
1 jalapeno pepper, seeded and chopped (optional)
1 (20 oz.) can unsweetened pineapple chunks, drained,
OR the equivalent of fresh pineapple
4 green onions, chopped

In a large saucepan, saute onion in butter until tender. Stir in rice,
garlic, and curry powder. Add broth, soy sauce and jalapeno, if
desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Remove from the heat and let stand for 5 minutes or until liquid is
absorbed. Stir in green onions and pineapple chunks.

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15-Minute Chicken & Rice Dinner

Completely cooked in one skillet, this tasty chicken and rice dish
is easily and quickly assembled. Add a salad and crusty bread if
desired.

Servings: 4
Preparation time: 5 minutes
Cooking time: 13 minutes

Ingredients:

1 Tbs vegetable oil
4 (4-6-oz.) fresh boneless, skinless chicken breasts
1 10.75-oz. can cream of chicken soup
1 1/3 cups water or 2% milk
1 1/2 cups quick-cooking rice, uncooked

Heat oil in a large nonstick skillet over medium-high heat. Add
chicken; cover. Cook 4 minutes on each side or until cooked
thoroughly.

Remove chicken from skillet. Add soup and water; stir to mix and
bring to a boil. Stir in rice, then top with chicken; cover. Reduce
heat to low and cook 5 minutes.

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Healthy Fried Rice

Skim off the fat from the chicken stock, use a minimum of oil, and don't add salt — and you'll create a dish that's flavorful and healthy.

Yield: 10 servings

1 1/2 cups water
1 cup chicken stock or broth, fat skimmed from top
1 1/3 cups long-grain white rice, uncooked
2 tsp vegetable oil
2 tbsp onion, finely chopped
1 cup celery, finely chopped
2 tbsp green pepper, finely chopped
1/2 cup pecans, chopped
1/4 tsp ground sage
1/2 cup water chestnuts, sliced
1/4 tsp nutmeg
black pepper to taste

1. Bring water and stock to boil in medium-size saucepan.

2. Add rice and stir. Cover and simmer for 20 minutes.

3. Remove pan from heat. Let stand, covered, for 5 minutes or until all liquid is absorbed. Reserve.

4. Heat oil in large nonstick skillet.

5. Sauté onion and celery over moderate heat for 3 minutes. Stir in remaining ingredients, including reserved cooked rice. Fluff with fork before serving.

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Quick Turkey and Rice


This is a fast, low cal recipe that uses things in your pantry and refrigerator.

Serves 6 servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:

3 cups water
1.5 cups uncooked long-grain rice
1 tablespoon cooking oil
1 cup chopped green bell pepper
2 stalks celery, cut into 1 inch pieces
1 yellow onion, finely chopped
1 pound boneless turkey breast, cut into 1 inch cubes
1 (14.5 ounce) can stewed tomatoes, drained


1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2. Meanwhile, heat oil in a large skillet over medium high heat. Saute bell pepper, celery and onion until tender, about 2 to 3 minutes. Add turkey, and continue to saute until turkey loses its outer pink color. Stir in tomatoes, and cover.

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Restaurant Quality Chinese Chicken Fried Rice

Hope you like this as much as we do!


For Rice:

1 cup rice
1 tablespoon fresh diced onions
1 3/4 cups water
1/2 teaspoon garlic salt or garlic powder
1 tablespoon butter or margarine
1/4 teaspoon pepper
1 teaspoon dried parsley flakes
1/4 teaspoon salt

For Chicken Fried Rice:
1 egg
1 tablespoon water
1 tablespoon butter or margarine
1 tablespoon oil
1 onion, chopped
2 tablespoons soy sauce
1 teaspoon pepper
1 can drained water chestnuts
1 green bell pepper, thinly sliced
1 cup cooked shredded chicken meat

Makes 4 servings
23 minutes 8 mins prep
total (approx.) ... Make rice first.

Add all ingredients together in saucepan and bring to boil.
Turn to simmer and cook 20 min with lid on.
Set aside to cool.
In large skillet pan melt butter.
In a small bowl stir egg and water.
Add to skillet on medium low heat in one big thin pancake formation.
Cook for 1-2 minutes or until set.
Take out carefully with spatula (I roll it end over end as I take it out to cut easier and prevent breakage).
Cut egg into long thin shreds on cutting board.
Set aside.

Heat oil in same skillet (for flavor) over medium high heat and put in onion,bell pepper,and drained water chestnuts and cook until soft (if you like it still a little crispy then saute only a few minutes) Add rice,chicken,soy sauce and pepper.

Mix all together to warm through and then add sherdded egg to mixture.
Cook a few minutes more and serve hot.

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Baked Rice Pudding Recipe

This is a marvelous rice pudding recipe, really a custard pudding that includes rice. The eggs set while baking just as in a custard dessert or pie. We like this pudding with dried cranberries or craisins. Not only do the cranberries give the pudding a little zip, the cranberries make for a very attractive presentation. This pudding is a great way to use leftover rice.

Ingredients:

4 large eggs
1/2 cup granulated sugar
1/2 tablespoon vanilla extract
1 12-ounce can evaporated milk
1/2 cup milk
1 1/2 cup cooked rice
2/3 cup raisins or dry cranberries
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg


1. Whisk together the eggs, sugar and vanilla until well-combined. Add the milks. Stir in the cooked rice, and the raisins or cranberries. Transfer the mixture to a 2-quart baking dish.

2. Place the baking dish in a larger pan on a rack in the center of the oven. Pour very hot water in the other pan so that the baking dish is sitting in water about one inch deep.

3. Bake for 30 minutes at 325 degrees. Stir the pudding, sprinkle with the spices, and then bake for another 30 minutes. The pudding is baked when there is still a little jiggle in the center and a knife inserted in the center comes out nearly clean. (Note: The depth and the color of the pan seem to make quite a difference in the time required to bake. Check the pudding for doneness early.)

4. Cool before serving.

Notes:

1. The eggs need to be well-combined so that they are dispersed in the pudding. Whisk well but not to the point that the mixture is foamy.

2. Do not over bake the pudding. The pudding will be smoothest if barely set. It should be removed from the oven while there is still some jiggle as you shake the pudding gently.

3. While you can make this pudding without the fruit, we think the cranberries and raisins make this pudding special.

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Swedish Rice Pudding

This elegant rice pudding is topped with a delicately browned meringue. This is a popular Christmas pudding from Sweden. The Swedish tradition is to insert an almond in the dessert. The person that gets the almond will be married in the coming year.
Some Swedish pudding recipes include cinnamon either mixed in the pudding or sprinkled on the top sometimes in the shape of a cross. Other recipes include orange zest or lingonberries.

Ingredients:

4 cups milk
2 tablespoons butter
1/4 teaspoon salt
1/2 cup uncooked rice
5 large egg yolks
2/3 cup granulated sugar
1 teaspoon vanilla extract
5 egg whites (at room temperature)
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract

1. Bring the milk just to a gentle boil in a heavy saucepan being careful not scorch the milk. Add the butter. Stir in the salt and rice, reduce the heat and let simmer uncovered until the rice is soft and the liquid is absorbed, about 20 minutes.

2. In a medium bowl, whisk the egg yolks, sugar, and vanilla together. Stir in about one cup of the hot rice mixture to temper the yolk mixture. Then pour all of the egg yolk mixture into the saucepan stirring constantly. Continue stirring and bring the pudding mixture to boil. Cook for two additional minutes or until the pudding is thickened. Pour the pudding into a greased 8 x 8-inch baking dish or a nine-inch deep-dish pie pan.

3. In a large glass or metal bowl, beat the egg whites into a soft meringue. Add the granulated sugar and vanilla. Continue beating until stiff, glossy peaks are formed. Spread the meringue over the top of the pudding just as you would for a meringue pie.

4. Bake in a pre-heated 350 degree oven until the meringue starts to turn a golden color, about 15 minutes.

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Wild Rice Micro Chicken

Great for make-ahead meals, this dish features rice and chicken in a creamy mushroom-onion sauce. You can refrigerate for several hours before popping it in the microwave.

Makes 8 servings
Prep time: 10 minutes
Cook time: 35 minutes

Ingredients:

2 teaspoons salt
4 cups water
2 cups uncooked white rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 (6 ounce) package wild rice
1 (4.5 ounce) can sliced mushrooms
2 skinless, boneless chicken breast halves, cut into bite size pieces


1. In a medium saucepan add salt to water and bring to a boil. Add uncooked rice and parboil for 10 minutes (to parboil is to partially cook by boiling briefly in water). Meanwhile, prepare wild rice according to package directions (do NOT drain); set aside.

2. In a lightly greased 9x13 inch baking dish combine the cream of mushroom soup and dry onion soup mix. Slowly stir in the parboiled rice and cooked wild rice (with liquids). Add the mushrooms and chicken pieces, mix all together and spread evenly in baking dish. If desired, cover and store in refrigerator at this point.

3. To Cook In Microwave: Cook on high for 15 minutes, stirring every 5 minutes. Cook until chicken is no longer pink and rice is cooked through.

4. To Cook In Conventional Oven: Preheat oven to 375 degrees F (190 degrees C). Bake dish in preheated oven for 30 to 45 minutes, until chicken and rice are cooked through.

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Garlic, Chive, Jasmine and Red Rice Pilaf

Makes about 4 servings

Ingredients:

8 ounces jasmine rice (1 cup dry)
4 ounces red rice (1/2 cup dry) (I recommend Colusari Red Rice)
1 tablespoon olive oil
1 1/2 tablespoons fresh garlic
1/4 cup fresh chives, diced
2 tablespoons butter
salt to taste

Cook rice according to package directions and cool immediately (cook jasmine rice in plain water and red rice in chicken stock if available…chicken bouillon or base is fine).

Heat olive oil in non-stick pan, add garlic and sauté for 1 minute. Add red rice until heated through. Mix in jasmine rice, chives and butter, heat through and salt to taste.

Serve with grilled chicken, pork, steak or your favorite vegetables!

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Sweet Chinese Black Rice with Fresh Fruit


Makes 4 servings

Ingredients:

1 cup Chinese black rice or purple Thai rice
1/4 teaspoon salt
1/2 cup brown sugar
1 cup coconut milk, canned
garnish with pineapple, peaches, mango, strawberries, etc.

Cook rice according to package directions using plain water with 1/4 teaspoon salt added. Add brown sugar and coconut milk, mix well. Simmer until the coconut milk has thickened, approximately 3 to 5 minutes.

Remove from heat and serve either chilled or at room temperature. Top with fresh fruit if desired.

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Cilantro Lime Rice with Roasted Corn and Avocado Salad

Makes 6 to 8 servings

Ingredients:

Salad:
8 ounces jasmine rice, uncooked
3/4 cup grilled chicken, cubed
3/4 cup roasted corn
1/2 cup roma tomatoes, seeded and diced
1/8 cup red onion, small dice
1 to 1 1/2 each avocados, diced

Dressing:
2/3 cup plain yogurt
1/4 cup cilantro leaves, fresh
1/8 cup lime juice, fresh
1/4 teaspoon kosher salt
3/4 teaspoon sugar
1 garlic clove

Cook rice in water or light stock according to package directions and cool immediately.

Combine all ingredients for dressing in a food processor and mix well, about 1 minute. Adjust taste as needed. Add dressing to rice and mix well.

Mix grilled chicken, roasted corn, tomatoes and onions with rice blend.

Serve salad with avocado as a garnish on top with a sprig of cilantro and a lime slice.

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Sesame Chicken Rice Wraps

Makes 8 servings

Ingredients:

8 ounces brown rice, uncooked
8 ounces chicken breast, boneless, cut in 2 inch strips
8 each flour tortillas
3/4 cup slivered carrots
3/4 cup slivered snap peas
3/4 cup bean sprouts
2 tablespoons green onion, large dice
1 tablespoon toasted sesame seeds
2 to 3 ounces mixed greens, add to wraps
garnish with plum sauce, optional (found in Asian section of grocery store)

Dressing:
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon sugar
3/4 teaspoon peanut oil
1/2 teaspoon Hoisin sauce (found in Asian section of grocery store)
1 teaspoon rice vinegar

Marinade:
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
1 1/2 teaspoons Hoisin sauce (found in Asian section of grocery store)

Mix ingredients for marinade together and combine with chicken breast strips in an airtight container. Refrigerate overnight.

Cook rice according to package directions, then cool.

Whisk together all dressing ingredients and set aside.

Sauté chicken with remaining marinade until cooked through, adding more peanut oil if necessary. Add all vegetables and sesame seeds, continue to sauté for about 1 to 2 minutes or until they are well mixed. You want the vegetables to be al dente.

Remove from heat and mix with cool rice immediately. Add dressing, mix well and chill.

Place 2/3 cup (may vary depending on the size of tortillas used) on center of soft tortilla with mixed greens for color, roll for completion of wrap.

note: serve with plum sauce (optional) and fresh greens.

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Bamboo and Red Rice Salad with Blue Cheese

Makes 10 to 12 servings

Ingredients:

Salad:
8 ounces bamboo rice
8 ounces red rice
1 1/2 cup Granny Smith apples, diced
juice from 1/2 lemon
1 1/4 cups dried cherries
1 cup toasted walnuts
1/4 cup red onion, small dice
1 tablespoon fresh mint, chopped
1 tablespoon scallions, sliced thin
4 ounces blue cheese, crumbled

Vinaigrette:
3/8 cup red wine vinegar
3/8 cup extra virgin olive oil
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons sugar, or to taste

Cook bamboo and red rice separately according to package directions, cool immediately.

Core and dice apples, then toss with lemon juice. Drain lemon juice and combine apples with both rice varieties. Combine remaining ingredients except vinaigrette and blue cheese, mix well.

Pour vinegar in a non-reactive bowl, slowly drizzle in olive oil while whisking continuously. Add mustard and sugar, continue to whisk until the vinaigrette emulsifies. Add vinaigrette to salad, mix well. Serve chilled, topped with crumbled blue cheese.

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Steamed Bay Rice

Seasoned rice tastes great as a side dish to seafood and other main dishes. Use any leftover rice as a bedding for a cold tuna salad the next day.

Number of Servings: 2

Ingredients:

water - 1/2 cup
uncooked long-grain rice - 1/2 cup
cloves, whole - 1
bay leaf - 1
parsley - 1 tbsp
paprika - 1/4 tsp


1. Combine the water, rice, clove, and bay leaf in a small saucepan. Cover and bring to a boil over medium heat.

2. Reduce the heat and simmer until done. Remove the bay leaf and clove. Stir in the parsley and paprika to serve.

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Sunshine Rice

A citrus taste, combined with almonds, celery, and onions — but no added salt — make this side dish a new classic. Try it with fish.

makes 4 servings

1 1/2 tbsp vegetable oil
1 1/4 cups celery, finely chopped, with leaves
1 1/2 cup onion, finely chopped
1 cup water
1/2 cup orange juice
2 tbsp lemon juice
dash hot sauce
1 cup long-grain white rice, uncooked
1/4 cup slivered almonds

1. Heat oil in medium saucepan. Add celery and onions, and sauté until tender (about 10 minutes).

2. Add water, juices, and hot sauce. Bring to boil. Stir in rice and bring back to boil. Let stand covered until rice is tender and liquid is absorbed.

3. Stir in almonds. Serve immediately.

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Salsa Rice

1 serving

This is a very easy way to season basmati or brown rice. You can use it for already cooked rice, or cook the rice from scratch. Pick your favorite all-natural salsa and experiment with different types of salsa. There are lots of new and interesting ones on the market.

Start to finish: 15 minutes

1/2 cup cooked rice (basmati or brown)
2 tbsp salsa

Just mix the salsa into the rice.


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