There are many ways to prepare rice, but i think most of us just to the same old stuff with it…Lets spice it up
fried rice
1 tblspoon butter
soy sauce
instant or cooked rice
one small onion diced
one egg slightly beaten
1/4 lb ground beef (optional)
melt butter in frying pan
to this add onion cook enough until transparent
add apx 1tbl soy sauce stir
stir in egg
add ground beef (do not brown first)
stir to cook ground beef
add rice stir and more soy sauce if needed
enjoy
Oven Fried Rice
olive oil
1 celery stalk, chopped
1 carrot, chopped
1 cup frozen peas
1-1/3 cups long grain rice, rinsed
2-1/2 cups water
1 envelope Lipton Onion Soup mix
2 tsp soya sauce
Sauté chopped celery and carrot in olive oil for 2-3 minutes. Add frozen peas. Add rice. Stir to coat rice with veggies and oil.
Transfer rice mixture to casserole dish. Mix onion soup mix with water and soya sauce, and pour into casserole dish. Cover and bake in 350 degree oven for about 1 hour. If you find it too dry, add a little more water. If too wet, take cover off and let cook another few minutes to evaporate the water.
- The soup mix gives it a nice “onion” flavour.
Easy Chicken Rice Soup
Can’t get any easier. My 12-year old daughter makes this soup too.
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
1 or 2 tbsp butter
parsley
1/2 cup rice, uncooked (Dainty long grain rice works best for soups)
340 ml can of V8 Juice
790 ml container chicken broth (those large cartons of broth)
Sauté onion, celery, and carrots in butter until onions become transparent.
Add parsley and rice. Stir to coat rice with mixture, and cook for about 1 minute.
Add chicken broth and small can of V8 Juice. Cover and bring to a gentle boil until rice is cooked and splits, about 20-25 minutes.
** Dainty Rice works best for soups because the rice gets softer and splits. Uncle Ben’s long grain rice doesn’t work in soups; you don’t get the right texture and taste.
You can also add cooked chicken pieces to the soup.
Baked Spanish Rice
4 bacon slices
1 cup chopped onions
½ cup diced green pepper
1 (16 oz) can tomatoes
water
1 (8 oz) can tomato sauce
2 tsp sugar
1 tsp salt
1 tsp Italian seasoning
1 tsp garlic powder
1-1/3 cups regular long-grain rice
½ cup shredded Cheddar cheese
Preheat oven to 350 degrees.
In 12-inch skillet over medium heat, fry bacon crisp; drain on paper towels; crumble and set aside. Pour of all but 2 tbsp drippings.
In hot drippings, cook onions and green pepper until tender, stirring often, about 5 minutes.
Into measuring cup, drain tomatoes; add enough water to tomato liquid to make 1-3/4 cups. Cup up tomatoes.
To onion mixture, add liquid, tomatoes, tomato sauce, sugar, salt and spices; heat to boiling. Grease 1-1/2-quart casserole.
Remove from heat and stir in rice; pour into casserole. Cover; bake 35 minutes or until rice is tender and liquid absorbed.
Fluff rice with fork; sprinkle with cheese and bake 5 minutes. Garnish with bacon.
Party Rice and Noodles
Butter or margarine
2 medium onions, chopped
2 cups regular long-grain or 1-1/2 cups parboiled rice
½ lb mushrooms, sliced
½ tsp curry powder
1/8 tsp pepper
4 cups chicken broth
1-1/2 tsp salt
½ (8 oz) pkg medium egg noodles (2 heaping cups)
In 5-quart Dutch oven over medium heat, in ¼ cup butter, cook onions until tender, about 5 minutes. Preheat oven to 350 degrees.
Add rice, mushrooms, curry and pepper and cook 5 minutes, stirring frequently. Stir in broth, ¼ cup butter and salt and heat to boiling. Gently stir in uncooked noodles.
Pour mixture into 3-quart casserole; cover and bake 35 to 40 minutes until rice and noodles are tender and all liquid is absorbed. Just before serving, fluff rice and noodle mixture with fork.
Curried Rice
1 cup chopped onion
1 cup chopped green peppers
1 carrot, chopped
2 tbsp butter or margarine
1 cup uncooked rice
1/2 tsp ground black pepper
1/2 tsp ground turmeric
1/2 tsp curry powder
2 cups chicken broth
2 tbsp chopped fresh parsley
Cook onion and green peppers in butter in large saucepan until tender. Add rice, pepper, turmeric and curry; brown slightly. Add chicken broth; stir well. Bring to a boil. Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed. Remove from heat; stir in parsley.
Makes 6 servings.
Mexican Rice
2 tbsp butter or margarine
1 cup long-grain white rice
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 (16-ounce) jar Salsa - Thick & Chunky
1 1/4 cups water
1 large carrot, peeled and shredded
1/2 cup frozen peas, thawed (optional)
MELT butter in large saucepan over medium heat. Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. Stir in salsa, water, carrot and peas. Bring to a boil. Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.
Makes 8 servings
Fried Rice
Ingredients:
4 - 6 cups of cooked rice
1/2 cup diced onion
1 cup diced green onions
1/2 cup diced or small whole mushrooms
1/2 cup meat (your choice)
2 whole eggs
pinch of salt and black pepper
2 tablespoons soy sauce
3 tablespoons toasted sesame seeds
Heat Wok or large skillet and add 3 tablespoons vegetable oil, add
eggs and scramble. Add mushrooms and onions, stir fry one minute. Add
rice, stir fry until rice is hot, then add green peas, cooked meat
and half of the green onions. Add soy sauce, salt, pepper and half of
the sesame seeds. Mix thoroughly. Serve on heated platter, garnishing
with remaining green onions and sesame seeds. Serves 4 to 6 persons.
If uncooked meat is used, it should be cooked first and left in as
cooking proceeds. Chopped bacon can be used as the meat; salt maybe
omitted as both bacon and soy sauce are salty.
B-man 
ISLAND RICE
Ingredients:
2 ½ C Water
1 C Long-grain Rice, uncooked
½ C Dried Pineapple, chopped
2 tsp Butter
½ tsp Lime Rind, grated
¼ tsp Salt
¼ C Fresh Cilantro, chopped
1 Tbsp Green Onions, chopped
2 ½ Tbsp Fresh Lime Juice
Bring 2 ½ C of water to a boil in a medium saucepan; add rice and next 4 ingredients (rice through salt). Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in cilantro, onions, and juice.
Makes 6 Servings.
B-man
Blueberry Rice Salad
Ingredients:
2 c. brown rice, cooked & chilled
2 c. fresh blueberries (1 dry pt)
1/2 c. flaked coconut
1/2 c. pecans, chopped
1/4 c. honey
1/3 c. heavy cream, plain yogurt or mayo
Combine all ingredients except heavy cream. Add just enough
cream to moisten. Cover & chill.
Serves 6.
B-man
Cauli-flied Rice
Serves 4 as a main course, 8 as a side dish
This is a pan-Asian mix combining flavours and techniques from China,
Thailand and Vietnam. Chinese like their fried rice to be white, Thais like
the flavour of golden fried garlic and Vietnamese like to add a bit of black
pepper.
You can use raw meat, shrimp or prawns. Just make sure it’s in small pieces and thoroughly cooked before adding the eggs.
If you’re used to the darker version, add a splash of soy sauce - go easy or the rice may be too wet - and reduce the salt.
You can use this without the meat as a side dish. A friend just loves it
with crumbled feta, olive oil and chopped tomato on top. The variations are endless: a bit of curry powder, some grated lemon rind to go with fish, some chili powder.
Ingredients:
2 lbs. trimmed cauliflower
4 Tbsp. vegetable oil
4 cloves garlic, minced
3-4 cups diced, cooked meat
3 eggs
1 tsp. salt
2 green onions, thinly sliced
1/2 tsp. freshly ground black pepper
Grate the cauliflower using the medium sized holes of a grater. Grate the
core too. With your hands squeeze out as much water as you can. This may not be necessary for some cauliflower as they vary in degree of wetness.
Over high heat, heat the oil (bacon fat can be used here too) in a wok or
large heavy frying pan and add the garlic. Stir-fry until pale gold. Add the
meat and fry until lightly browned. Break in the eggs and fry until softly
scrambled. Add the grated cauliflower, sprinkle with salt and stir and fry
until it’s tender-crisp, about 5-8 minutes. The length of time will depend
on the cauliflower.
Stir in the green onion and pepper. Check the seasonings and serve.
B-man
VEGETABLE FRIED RICE
Serves: 6
INGREDIENTS:
1 tablespoon canola or corn oil
2 tablespoons light soy sauce
2 teaspoons cider vinegar or lemon juice
2 teaspoons brown sugar
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1-1/2 cups chopped fresh broccoli
1/2 cup thinly sliced carrot
1-1/2 cups diced cooked chicken (about 9 ounces)
1 large egg, lightly beaten, or 1/4 cup egg substitute
4 green onions with green tops, sliced diagonally
3 cups cooked white rice
Heat a non-stick wok or large skillet; add the oil and coat
the surface. Add the soy sauce, vinegar, sugar, five-spice
powder, garlic and red pepper flakes. Cook over medium heat
for 1 minute.
Add the broccoli and carrot; stir-fry 2 to 3 minutes. Add
the chicken, egg, and green onions; stir-fry until the egg
is cooked.
Add the rice and toss to mix well; cook until the rice is
heated through.
B-man
CRISPY RICE CRUST QUICHE
Yield: 4 servings
INGREDIENTS
2 cups cooked brown rice (either instant or regular)
1 egg white or 2 tablespoons egg substitute
2 tablespoons grated Parmesan cheese
1 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
Egg substitute equivalent to 4 eggs
2/3 cup low-fat milk
Pinch nutmeg
1/4 cup fresh grated Parmesan cheese
1 large tomato, sliced
Preheat oven to 375 degrees F. Combine the rice, egg white,
Parmesan cheese, oregano, basil, pepper, and salt. Press into
the bottom and up the sides of a 9-inch nonstick pie plate
(or a Pyrex pie plate sprayed with nonstick spray). Bake
the rice crust for 5 minutes. Remove from the oven.
Combine the eggs, milk, nutmeg, and Parmesan cheese.
Mix well. Pour into the rice crust. Lower the oven to
350 degrees F. Bake quiche for 25 minutes.
Add tomatoes in a circle on top of the egg filling.
Continue to bake until filling is set or a knife
inserted near the center comes out clean and tomatoes
are slightly browned, about 5-6 minutes.
B-man
Piñon Rice Pilaf
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon oregano
1 cup rice
1/2 cup piñon nuts
2 cups chicken stock
Preheat the oven to 350 degrees F. Heat the olive oil over medium heat, in an oven-ready pan. Add the garlic, cumin and oregano and cook for a minute. Don’t burn the garlic. Add the rice and piñon nuts and stir to coat well. Add the chicken stock, stirring well and raise the heat to high. When the liquid comes to a boil, cover the pot and put in the oven for 20 minutes. Remove from the oven. Stir to fluff and serve.
B-man
Adobo with Garlic Fried Rice
Ingredients:
1 kilo meat (2.2 pounds), cut into chunks (your choice of pork or chicken)
1 cup vinegar
1 head garlic, crushed
1/2 cup soy sauce
1/2 cup water
1 tsp. peppercorns
1 Tbsp. oil
Wash pork or chicken meat; place in a cooking pan, and mix in other ingredients. Cover the pan and bring mixture to the boil, using medium heat. Once boiling, stir mixture to separate meat pieces. Lower heat, cook until meat is tender, stirring mixture once or twice. When meat is tender and there is ‘excess’ liquid left, transfer meat to a container and allow excess liquid in the pan to ‘evaporate’ by turning up the heat. Once liquid is almost dried up, put back the meat in the pan and allow to ‘fry’ in its own fat, stirring lightly. Serve hot with garlic-fried rice and tomato slices.
Garlic-Fried Rice
4 Tbsp. Olive oil
1 head garlic, crushed finely
4 cups cooked rice, refrigerated overnight
Salt to taste
Place rice in a wide container and separate grains using your hands. In a non-stick frying pan, heat oil over medium-hot heat and fry garlic until brown. Add rice and mix thoroughly until rice is evenly cooked. Season with salt to taste. Serve hot.
B-man
Brown Rice Primavera
Ingredients:
1-1/4 Cups water
1/2 Cup uncooked brown rice
1/2 Teaspoons salt
1/4 Teaspoons dried basil leaves
1/8 Teaspoons pepper
1 Tablespoon olive oil
1/2 Cup carrot, chopped
1/2 Cup zucchini, chopped
1/2 Cup yellow squash, chopped
1/2 Cup red pepper, chopped
2 Green onions with top, thinly sliced (1/4 Cup)
Bring water to a boil in medium saucepan. Add rice, salt, basil, and pepper. Return to a boil. Reduce heat to low. Cover. Simmer 40-45 minutes or until rice is tender and water is absorbed. Heat oil in large skillet on medium high heat. Add carrot, zucchini, squash, red pepper, and green onions. Cook and stir 5-7 minutes or until veggies are tender. Transfer rice to serving bowl. Add veggies.
Toss to combine.
B-man
Green Chili-Rice Casserole
1 cup rice
1 cup sour cream
1 small can chopped green chilies (choose your own heat level)
½ pound grated Monterey Jack cheese
Cook rice according to directions. Combine cooked rice, sour cream and chili. Place one-half of this mixture in a buttered casserole. Cover with one-half of the grated cheese. Repeat layers. Bake at 350 degrees until bubbly and cheese is melted.
B-man
Basmati Rice with Lemon and Thyme
Number of Servings: 4
water - 1 1/2 cup
salt - 1/2 tsp
basmati rice - 3/4 cup
lemon, medium - 1/2 ea
thyme, fresh chopped - 1 Tbsp
white pepper - 1 pinch
In a medium pot, bring the water to a boil. Add the salt and basmati rice. Grate the rind from the lemon and add it to the rice. Squeeze the juice for the lemon into the rice. Bring the liquid to a boil, then reduce heat to a simmer. Cover the pot tightly and cook for 20-25 minutes, or until the rice is tender. Add the thyme and season with white pepper.
B-man
Chinese Fried Rice
Ingredients:
3 cups cooked rice ( left over best )
6 large eggs
1/2 teaspoon salt
salad oil
1/4 pound cooked ham , diced
1/2 cup frozen peas
1 tablespoon green onion, chopped
In a medium bowl, with a fork, beat eggs, salt slightly and set aside. In 12 inch non- stick skillet, over medium heat, in 2 Tbl. hot oil, gently stir in rice until well coated with oil. Push rice to one side of skillet. In same skillet over medium high heat , heat 1 Tbl. oil, until very hot: pour in eggs: cook, with a spoon, stirring quickly and constantly, until eggs are the size of peas and leaves the sides of pan, mix eggs with rice Stir in ham and peas: heat through . Sprinkle with green onions.
Serves - 4
B-man