8 Glorious Recipes With Rice

Rice is used in cooking in many cuisines around the world. We have collected 8 interesting and uncomplicated options for cooking rice.

Rice is used in cooking in many cuisines around the world. We have collected 8 interesting and uncomplicated options for cooking rice.

 

1. Crumbly rice porridge

100 g rice, 60 g butter, 200 ml water, salt, sugar.

Bring the water to a boil, add rice to it, put 30 g of butter, salt and a pinch of sugar. Cook for a quarter of an hour, then send to the oven preheated to 180 degrees for 10 minutes, covering the pan with a lid. Drizzle with remaining melted butter when serving.

2. Rolls with salmon

 

300 g salmon fillet, 100 g round rice, 5-6 nori seaweed, 5 g sugar and salt, 50 ml rice vinegar, 2 cucumbers.

Wash the rice thoroughly in 2-3 waters, boil, add a little salt. Then let it brew, covered with a lid. Cut the fish into small thin small pieces. Add salt and sugar to the vinegar and pour over the still warm rice, stir the porridge so that each grain is soaked. Cucumbers cut into thin sticks.

To prepare the rolls, you need a bamboo mat (makisu), a bowl of water in which 10 ml of rice vinegar is diluted. Cut each nori in half and place one half on the mat, shiny side down. It should be distributed over it with hands moistened with acetic water 4 tbsp. rice, so that there are indents at the top and bottom of 1 cm and 0.5 cm. The height of the layer of rice should not exceed 1 cm. Put fish and cucumbers along one of the edges.

From the side of the filling, bend the makisu mat and spin the roll, then roll it back and forth a few times so that the products inside settle down, but do not press hard at the same time.

Moisten a sharp knife in vinegar water, cut the workpiece in half, and then each half into 2 more parts. Rolls are ready. It is customary to consume them with pickled ginger, wasabi and soy sauce.

3. Pilaf

 

1 kg of pork or lamb, 400 g of rice, head of garlic, 2 carrots, vegetable oil, 3 onions, zira, saffron, turmeric, paprika, cumin, red hot pepper, dried barberry.

Divide the meat into pieces no more than 5 cm in length and width. Pour vegetable oil into a cauldron with a thick bottom, as for deep-frying, heat it up, add onion cut into half rings, after 2-3 minutes add grated carrots. Send meat to vegetables and fry for about a quarter of an hour, and then pour 150 ml of boiling water, add all the spices, 5-8 g each and cook for 25 minutes. Pour rice, do not mix, put a head of garlic on top, add hot water so that it covers the grits by 2 fingers, keep the cauldron over low heat until all the liquid has evaporated. Then make holes with a spoon through the rice to the bottom, cover with a lid and leave to steam for half an hour.

4. Paella

 

300 g rice, 4 chicken legs, 2 bell peppers, 200 g canned beans, 0.5 kg tomato, 300 g shrimp, saffron, hot red pepper, dried herbs.

Boil the meat in salted water, remove it, peel it from the skin. Saute peppers and shrimp together for about 5 minutes. Scald tomatoes with boiling water, peel, grind, send to a separate pan, put rice in it and pour in the broth. Stew for half an hour, stirring and topping up the fat from the meat. Then add spices, beans, meat, hot peppers, herbs, and fried bell peppers with shrimp. Keep on fire for another 5-10 minutes, cover with a lid and let it brew for a quarter of an hour.

5. English rice pudding

 

200 g rice, 1 l milk, 3 eggs, 100 g butter, 65 g sugar, 10 g vanilla, 3-4 canned peaches, 50 g raisins.

Boil milk, add rice, sugar, vanilla, add butter, mix and cook until porridge is ready. Then send egg yolks, raisins into it, mix and put in a baking dish, greased with melted butter. Bake in a preheated oven for 40-45 minutes. Top with quartered peaches before serving.

6. Risotto bianco

 

300 g rice, 100 ml dry white wine, 1 onion, 0.8 meat broth, 100 g hard cheese, 50 g butter.

In a heavy-bottomed saucepan, fry the finely chopped onion for 3-4 minutes, then pour in the wine, keep on fire until almost all the liquid has evaporated. Then you can add rice, pour it with broth, salt and cook for about a quarter of an hour. After this time, turn off the heat, add butter and grated cheese, mix, cover and leave for 15 minutes. When serving, you can decorate with fresh herbs.

7. Moussaka with eggplant

 

200 g rice, 2 eggplants, 2 eggs, 2 onions, 300 ml milk, 30 g flour, butter, olive oil.

Eggplant cut into circles, salt and fry in vegetable oil on both sides. Chop onion and sauté. Boil rice in water, add fried onions to it. Grease a baking dish with melted butter, and then lay rice and eggplant in layers in it. Milk, eggs, and flour beat with a blender. Pour the future casserole with this mixture. Bake for half an hour in an oven preheated to 180 degrees.

8. Rice curry

 

100 g basmati rice, 50 g curry paste, 0.5 l milk, 3 garlic cloves, 2 sweet peppers, 1 onion, 1 carrot, 300 g chicken fillet, 5 g dried ginger, 1 lemon, 2 chili peppers.

In a saucepan with a thick bottom, fry the meat until half cooked, remove it, and put grated garlic, ginger, 1 finely chopped chili into it, season with lemon juice. After 3 minutes, add curry, after the same amount of time, chopped onions, carrots and sweet peppers. Fry them and add milk. When it starts to boil, return the meat, cover and simmer for 10 minutes. Then add rice, add a little water, add one more chili pepper (whole). Keep on low heat until the cereal is ready. Serve preferably with cilantro and a lime wedge.

What kind of rice dishes do you like to cook? Share your recipes with us in the comments to this article?