Ingredients
- Also See:
- It’s National Rice Month (who knew?). In honor of the occasion, whip up one of these classics.
- Cheesy Risotto
- Cinnamon Raisin Pudding
- Slow Cooker Curry
- Southwestern Special
- Speedy Paella
- For a Paella recipe that is more in line with the picture above, please click here.
- to Trick to Stopping Rice from Boiling Over
- to Grain-by-Grain-Guide to Knowing Your Rice Varieties
- Patricia Cornwell's Wild Rice Salad with Cashews
- to Easy Things to Do With Rice
Preparation
Step 1
Photo: Dave Knight/The Food Passionates/Corbis
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It’s National Rice Month (who knew?). In honor of the occasion, whip up one of these classics.
Cheesy Risotto
Sauté 3 scallions in 1 Tbsp olive oil for 2 minutes. Add 2⁄3 cup arborio rice and cook 2 minutes. Add 2 cups water and 1⁄2 tsp instant chicken bouillon granules. Bring to a boil, reduce heat, and cover. Cook 20 minutes. Remove from heat. Let stand for 5 minutes, then stir in 1⁄3 cup grated Romano cheese.
Cinnamon Raisin Pudding
Beat 3 eggs, 1 1⁄2 cups milk, 1⁄3 cup sugar, and 1 1⁄2 tsp vanilla extract. Add 1 cup cooked white rice and 1⁄3 cup raisins. Pour into a baking dish and sprinkle with 1 tsp cinnamon. Set in a slightly larger pan; pour water into larger pan to a depth of 1 inch. Bake in 325°F oven for 50 minutes or until set, stirring once.
Slow Cooker Curry
In a slow cooker, combine 2 tsp minced garlic; 1 (1-inch) piece fresh ginger, grated; 2 Tbsp red wine vinegar; 1 1⁄2 tsp curry powder; 1 Tbsp water; 1 tsp cumin; 1 tsp salt; and 1⁄2 tsp pepper. Add 1 1⁄2 lb boneless, skinless chicken thighs. Toss to coat. Cook for 7 hours on low. Add 2 cups cooked long-grain white rice, 3 diced plum tomatoes, and cilantro.
Southwestern Special
In a large pan, combine 1 (14 1⁄2-oz) can stewed tomatoes, undrained; 1⁄2 cup water; 1 (15 1⁄2-oz) can black beans, rinsed; 1 cup uncooked instant brown rice; 1 cup corn; 1⁄2 tsp cumin; and 1⁄4 tsp chili powder. Simmer for 10 minutes or until liquid is absorbed. Add salt and pepper to taste.
Speedy Paella
In a large saucepan, bring 2 cups water to a boil. Add 1 cup long-grain white rice and 1⁄2 tsp salt. Cover and simmer for 20 minutes or until rice is tender. In a skillet, sauté 1 chopped onion in 1 Tbsp olive oil until soft. Combine rice, onion, 1 cup thawed frozen peas, 1 lb cooked prawns or shrimp, 1 1⁄2 cups diced, cooked chicken, and 1⁄2 cup chopped parsley. Add salt and pepper.
For a Paella recipe that is more in line with the picture above, please click here.
Also See:
The Trick to Stopping Rice from Boiling Over
A Grain-by-Grain-Guide to Knowing Your Rice Varieties
Patricia Cornwell's Wild Rice Salad with Cashews
More Easy Things to Do With Rice