We often use leftover protein, cooked vegetables, beans, and egg in a Brazilian-style fried rice called Mixidinho. Did you know you can incorporate rice into fritattas? It adds a wonderful texture and heft to make the frittata a full meal! Similarly, you can add rice to casseroles, such as the Southwestern Egg and Rice Bake pictured above. Whether it is a pureed vegetable soup like our Butternut Squash and Apple Soup with Crispy Sage or a noodle soup where I swap out the noodles for rice, such as our No-Chicken Noodle Soup , my family is always excited to have rice-filled soup on the table.
For a simple 5-minute breakfast, warm up leftover rice with some milk any variety, dairy or non , cinnamon, and maple syrup for a delicious morning porridge. One of my favorite ways to add flavor to rice is by either using a cooking liquid other than water bouillon or broth is an easy alternative , or by stirring in some fresh herbs, dried fruit, peas, nuts, or other flavor and color boosters.
Below are 10 of my favorite ways to make rice taste especially good. Use half water and half salsa or carrot or tomato juice to cook the rice. This will add extra flavor, color, and nutrients! Stir 1 — 2 Tbsp. The textures and flavors contributed by these add-ons elevate the rice to a sophisticated side.
When the rice is cooked, stir in 1 Tbsp. Do you love the gently spiced rice at Indian restaurants? Now you can make it at home! Cook basmati rice with 1 cinnamon stick, 6 whole cloves, and 2 garlic cloves use water or broth. Remove the cinnamon, cloves, and garlic before serving.
So simple and so delicious. I love this one because it adds some extra vegetables into the meal without anyone even noticing. Mix the onions and peas into already steamed rice. Season it with salt or soy sauce, if desired.
This dish is perfect to go alongside any Latin American or Tex-Mex dish you are preparing. Cook the rice according to the package directions cook it in light coconut milk, if desired. This flavorful rice makes a lovely side dish for any roasted or grilled meat or tofu dish you might serve. Add the water or broth, bring it to a boil, and cook as directed. The crunch of the nuts, sweetness of the dried fruit, and zing of the salad dressing make this a winner every time.
Want more dinnertime inspiration? Check out our post on the many delicious ways you can top baked potatoes! When I make curry rice I do not use "curry" powder. I make a homemade authentic Bangladeshi chicken curry often. Also feel free to increase the amount if you want to have spicier. Cayenne pepper can be substituted with chili powder or smoked paprika. Add in rest of the seasoning and flavoring ingredients — salt n pepper, onion powder, garlic powder, cayenne pepper, dried thyme, dried parsley.
For each cup of white short grain rice use double the amount of stock. For 1 cup white rice, pour 2 cups stock. Bring the saucepan to boil over medium heat. Note: Do not keep opening the lid. Steam will escape and rice will not be cooked to perfection if you keep opening lid to peep in.
If you want to peep in, use glass lid so you can check on the rice without opening the lid. Your seasoned rice is ready to be served as side dish for your favorite roast chicken meal or any meal. You can store rice in fridge. Rice can be stored in fridge for 3 to 4 days. Place rice in a container with lid and refrigerate it. Make sure to use up rice within 3 to 4 days. Seasoned white rice or seasoned brown rice can be served as side dish alongside any roast meat.
Roast chicken and potatoes with this rice on the side is best meal ever. Looking for more rice recipes? Check out the most popular recipes from the blog:. Instant Pot Mexican Rice. One Pot Mushroom Rice. Thai Pineapple Fried Rice.
Indian Coconut Rice. I am anti plain rice. I am always looking for quick rice recipes with different flavors. This one is a keeper. I never buy those processed packaged products so this is the perfect recipe for me.
This looks great and your post is packed with good tips! Rice is harder than it looks, so thanks! I could eat rice every day…I love it so! We rarely had it when I was growing up…. You can make this with any white rice other than speciality rices like risotto, paella and sushi rice.
Also see the recipe notes for how to adjust this for brown rice. See below the photo for a list. You could skip one of the spices and it will still taste similar. Or you can substitute as follows:. Garlic powder — melt 1 tbsp 15g butter and cook 2 finely chopped garlic cloves until golden, then add rice, water and all other ingredients and cook per recipe;. Paprika — just skip it, adds a touch of warm earthy flavour and a bit of colour, not critical;.
Thyme — not critical. Best sub is dried oregano, followed by basil. Parsley — optional, this is more for visual, to get the little green specks in the rice.
Place rice, water and all the seasonings into a large saucepan or small pot and give it a good stir;. Place a tight fitting lid on, then turn down to medium low — or low for strong stoves. You want the water to still be simmering — if the heat is too low, then the rice just sits there in hot water, bloating, rather than absorbing.
Too high, and it will bubble over and out the sides of the pot. Add butter and fluff up the rice with a rubber spatula — the residual heat will melt the butter. I recommend using at least 3 tbsp 50g for a lovely buttery rice, but you can reduce to 2 tbsp 30g if you want. Or sub with extra virgin olive oil, or just skip the butter — it will still be very tasty rice!
Pile onto serving platter, sprinkle with parsley or something green for presentation if you wish. Dig in! Cooked rice will keep for up to 5 days in the fridge I say 4 to be safe. Cool the seasoned rice rapidly — tumble it out of the pot into a large bowl, or if you scaled up the batch then spread out on tray s. Refrigerate within 2 hours of cooking. The stories you may have heard about food safety and cooked rice revolves around large volumes of cooked rice sitting out for hours and hours, creating a cosy environment for bacteria to grow which can lead to food poisoning.
This is typical of large scale cooking, not home cooking because vast quantities of rice takes ages to cool down. Now, kiss those boxed rices goodbye, and make a big batch of this rice and refrigerate for days, or freeze it! Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. You just need to cook clever and get creative! Your email address will not be published.
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