Here’s some rice recipes. While they may look complex, they’re actually pretty easy.
Preparation time: 45 Minutes
Serves: 4-8 People
1-2 Cups White rice
1-2 Pints Chicken Broth
1/4 Cup Oil
1/2 Tsp Salt
Dash of powdered cumin
Wash the rice thoroughly for at least 15 minutes. Warm a skillet over low heat. Drain the rice completely. Add the oil to the skillet and increase the heat to medium high. Add the washed rice to the pan. Stir occasionally to ensure that all of the rice grains are coated with oil. If needed, add a little more oil. Reduce the heat to medium low and continue to fry the rice. The rice should eventually take on a golden brown color.
Once the rice is fried, increase the heat to high. Once the pan is really hot, pour in ~1 cup of the broth and quickly cover the pan tightly. Wait for about one or two minutes and uncover the pan and stir the rice. Repeat the process with another cup of broth. At this point reduce the heat to medium and if the pan is dry add some more broth. Peel, seed and chop the tomatoes. Strain the seeds and reserve the juice. Continue to stir the rice occasionally and add more broth if the pan goes dry. Sprinkle some salt over the rice and keep the pan covered tightly.
Once the rice has begun to soften add the chopped tomatoes, their juice and the rest of the broth. Reduce the heat to low, stir occasionally. Cover the pan and continue to cook until the rice is tender.
Note: This recipe is essentially like an Italian risotto without any dairy product. For extra color feel free to add some chopped roasted green chiles. For a more intense red color you may add some tomato juice and reduce the amount of broth.
Shrimp Fried Rice
Chinese Rice Dish
Preparation time: 45 Minutes
Serves: 4-8 People
2-3 Cups of leftover cooked long grain white rice
3 Green onions
1 Clove garlic
2-3 Tsp Soy sauce
1-2 Tsp Oil
½-¾ Cup Small bay shrimp
½ Tsp Roasted sesame oil
½ Cup Chicken stock
¼ Cup fresh peas (or frozen)
¼ Tsp Five spice powder
¼ Tsp Ground white pepper
Please refer to the recipe thread on the correct preparation of rice. You will want to cook the rice needed for this recipe the day before.
Warm a large dry skillet over low heat. Separate three yolks and one egg white into a bowl and add one or two spoonfuls of water. Beat the eggs well. Add a small amount of oil into the pan and add the eggs. Stir often but avoid breaking up the mass into too small pieces. Cook until firm and reserve for later use.
Peel and dice the carrots into small (3-5mm) pieces. Warm another large dry pan over medium heat. Add a small amount of chicken stock and begin to heat through the diced carrots. Once the stock has evaporated and the carrots are almost tender, add a teaspoon of oil and the chopped clove of garlic. Do not brown the garlic. Once the garlic has sweated, add the remaining oil, the roasted sesame oil and the cold cooked rice. Stir and heat the rice through. Add the five spice powder and the white pepper while the rice heats through. If the pan begins to dry out too much add some of the chicken stock. Stir in the soy sauce and evenly coat the rice.
Chop the green onions finely. Reserve half (both the green and white parts) for garnish and add the remaining amount to the rice along with the peas and shrimp. At the last minute mix in the scrambled egg and remove from the heat.
To make an elegant service place a teaspoon of green onion in the bottom of a small one cup bowl. Fill the bowl with rice and gently tamp the rice flat, even with the rim of the bowl. Cover the top of the bowl with the service plate. Hold the two together tightly and invert in one swift motion. A glistening dome of scented rice studded with shrimp and vegetables will be your reward.
Note: Avoid using too much roasted sesame oil as its flavor can overpower the other ingredients. The rice should day old and not too wet or oily. It should fluff apart into separate grains easily.
Sopa de Pollo con Arroz
Mexican chicken and rice soup
1 Whole chicken
1 Large Russet potato
1 Large tomato
2 Ribs of celery (with leaves)
2 Cloves of garlic
1 Tbs. of salt (or more)
1/2 White onion (do not use red onion)
1/2 Cup of washed rice
1/4 Head of Cannonball cabbage
1/8 Cup of chopped cilantro
1/8 Tsp. of ground cumin
1/8 Tsp. of ground white pepper
Dash of Crystal hot sauce
Extract giblets from chicken and remove the liver. Place chicken in a pot of water just large enough to hold it. Cover with 1-2 quarts of water and add the giblets. Add salt and bring to a boil, skimming off any foam. Reduce heat, cover pot, and simmer for 2 or more hours. Chicken should fall apart after cooking. Completely bone out the cooked chicken. Separate white meat for use in the finished soup. Crack the bones and return them to the stock with the skin. Add all other non-meat parts of the chicken back to the stock. Bring stock and giblets back to a fast simmer. Cook stock for 1/2-1 hour longer. Begin washing rice. Strain stock and remove most, but not all of the fat. Peel the potato, tomato and carrots. Bring stock to a boil and reduce heat. Cut carrots into coins and add. Dice potato into 1/2" cubes and add to pot. Cut cabbage into 1" chunks and add. Chop onion coarsely and add. Press or finely mince the garlic and add. Slice celery into medium pieces and add. Peel and seed tomato and add. Strain tomato juice from seeds and add. Chop cilantro leaves and add. Chop some of the celery leaves and add. Dice chicken white meat into 1/2" chunks and add. Finish washing rice and add to soup. During last half hour of cooking add all other spices. Adjust salt to taste (this recipe can take a lot of salt. Avoid adding too much cumin, it will spoil the flavor.
DO NOT let the soup boil, it will turn to mush
DO NOT let the chicken liver cook in the soup
When the rice begins to “bloom” turn off the heat
Elbow macaroni, stars or alphabet pasta may be used
If using pasta, omit or reduce the amount of rice
If the stock is made right it will gel when chilled
This recipe cheerfully stolen from:
Mario’s La Fiesta Mexican restaurant in Berkeley, CA