I grew up with white potatoes, not rice. It's taken many tries to appreciate this grain. Now my rice recipes are scattered, and I'm still not at ease enough to know which one I want. Often I settle for brown rice boiled in the bag. When I'm more energetic I cook the one I find first. So here they are, all in one place. (Yes, there's a dessert here too!)
Coconut Brown Rice
This is simple and delicious, especially with Indian or Thai dishes. To make it simpler, just use coconut milk for all or part of the liquid andcook brown or white rice the way it says on the box. Add a piece of peeled ginger if you have it.
1. Using the back of a large knife, pound the ginger until it becomes bruised and somewhat stringy and releases some of is juice. This will take a few good whacks.
1 1" piece peeled fresh ginger
1 cup brown jasmine rice
3⁄4 cup unsweetened coconut milk
1⁄2 tsp. kosher salt
Cilantro sprigs for garnish
2. Rinse the rice in a strainer under cold running water for 30 seconds. Transfer the rice to a 1 1⁄2-quart saucepan and add the coconut milk, 3⁄4 cup cold water, and the salt.
3. Add the ginger to the pan and stir well to combine with the rice, making sure that the ginger is as fully submerged in the rice as possible. Place the pan over high heat and bring the liquid to a boil while stirring with a large spoon to prevent the rice at the bottom of the pan from scorching or burning. (Don't worry if the liquid thickens considerably as it comes to a boil; that's a result of the combining of the fats in the coconut milk with the starch in the rice.)
4. Allow the rice to boil for 15 seconds, while continuing to stir. Reduce the heat to medium-low and simmer, covered, until the liquid is completely absorbed and rice is tender, about 45 minutes. Remove the pot from heat; allow the rice to continue to steam, covered, for 10 minutes. Fluff rice with a fork and garnish with sprigs of cilantro.
SERVES 2
Judy's Spanish Rice
Judy married Lou, from a Spanish family. I remember they had Christmas lights strung in the back yard for their wedding celebration. Eventually they divorced, but the recipe survived.
Sauté a couple of tablespoons olive oil and five cloves of garlic, chopped.
Toss in 1 green pepper and 1 red pepper, chopped. Cook a couple of minutes.
Add 1 pound shrimp or cut-up snapper or chicken and 1 1/2 C. rice.
Add about 3 cups water or water/white wine/chicken broth mixed, a pinch of crushed saffron, and salt to taste (I use 1 1/2 t.). Put the lid on and simmer about 15 minutes, until rice is cooked. Check to make sure the chicken is cooked through. It will be if your pieces are bite-sized.
This is so good.
Mamma Pappas' Rice Pudding (Rizogalo)
This is from the Columbus Dispatch recipe exchange from a long time ago.
1 quart milk
1/2 C. sugar
1 tsp. vanilla
1 T cornstarch
1 egg yolk, beaten
1 T. butter
cinnamon
Cook rice in 1 C. boiling water 10 minutes or until water is absorbed. Add milk. Return to a boil, cooking gently over reduced heat for 30 minutes, stirring occasionally.
Add sugar and vanilla.
Dissolve cornstarch in 1 tsp. water (I use more). Add to rice mixture. Cook 10 minutes; remove from heat.
Add 1 C. of hot rice mixture to egg yolk & stir. Pour that back into the pan and stir it all. Add butter. Cook until mixture coats a wooden spoon. Sometimes I add finely grated lemon peel at this point. Before serving, sprinkle with cinnamon.
Bright Yellow Cashew Rice
*Not everyone loves turmeric
Sauté in butter 2 medium onions, chopped. Stir in 1 C. uncooked brown rice andfry a few more minutes. Sprinkle in 1 t. ground turmeric* and stir so it doesn't burn.
Add 2 C. water 7 and1 t. salt.
Bring slowly to a boil, then simmer about 35 minutes, or until rice is done.
Toss in 1/2 C. chopped cashews and 4 or 5 chopped scallions just before serving.
Garnish with orange slices.
Baked Chicken and Rice
I discovered this in the cooking for the sick ministry at Good Shepherd. I made dinner for a family of four. The father was finishing up cancer treatment. I asked what was his favorite dish, and they said chicken and rice. My mom used to make a casserole with leftover chicken; hers had cream of chicken soup, and I think she used noodles instead of rice. You can add any vegetable; I like broccoli or spinach. (This might be how I discovered
Cooking for Engineers. He has other great basic recipes, and I love his charts.) Here's the chart; the link explains it fully.
Oven Baked Chicken and Rice (serves 6)
| Preheat oven to 375&176;F (190°C) |
| 1 cup (195 g) rice | cook | cook | stir in | stir in | combine | place | sprinkle | bake 375°F (190°C) 1 hour |
| 1 Tbs. (14 g) butter |
| 1 medium onion | dice |
| 1 clove garlic | mince | |
| 1 medium zucchini | cut | |
| 10-3/4 oz. (305 g) can cream of mushroom | whisk | |
| 2-1/2 cup (590 mL) water |
| 4 lb. (1.8 kg) chicken parts | |
| 1 teaspoon (2.8 g) garlic powder |
