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All Rice Recipes

Macadamia Nut Rice

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup chopped macadamia nuts
1/4 teaspoon (1/4 to 1/2) crushed hot red pepper flakes
2 teaspoons butter or margarine
3 cups cooked rice
2 tablespoons grated Parmesan cheese
1 1/2 tablespoons chopped fresh parsley

Cook nuts with pepper flakes in butter in large skillet over medium-high heat until nuts are lightly browned.

Add rice, cheese and parsley; stir until thoroughly heated.

Source:
“The Rice Council”
S(Internet Address):
“www.usarice.com”

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Basil Shrimp and Rice

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Main Course Seafood
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
1 1/2 pounds large shrimp — peeled and deveined
1/4 cup finely chopped garlic (about 12 cloves)
2 medium-size red bell peppers — julienned
3/4 pound zucchini — cut in half lengthwi
1 large onion — chopped
6 cups cooked rice
1/3 cup chopped fresh basil
OR
2 teaspoons dried basil leaves
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Fresh grated Parmesan cheese
Fresh basil leaves

Heat butter in large skillet or wok over medium-high heat until hot. Add shrimp and garlic; cook and stir 2 to 3 minutes or just until shrimp turns pink; remove from skillet, set aside.

Add peppers, zucchini and onion to skillet. Cook and stir 4 to 5 minutes or until vegetables are tender. Stir in rice, shrimp, basil, lemon juice, salt and pepper. Sprinkle with Parmesan cheese, garnish with basil.

Source:
“The Rice Council”
S(Internet Address):
“www.usarice.com”

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Beer Rice

Recipe By : Mrs. James Bachus, Victoria, Texas
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Chopped Onions
1/2 Cup Green Peppers — chopped
1/2 Cup Butter — melted
2 Cubes Chicken Bouillon Cube
2 Cups Boiling Water
1 Cup Rice — uncooked
3/4 Cup Beer
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Ground Thyme

Saute onion and green pepper in butter until tender.

Dissolve bouillon in boiling water; add to onion and green pepper mixture.

Stir in the beer and seasonings.

Cover and simmer over low heat 30 to 40 minutes or until all liquid is absorbed.

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NOTES : Possum Kingdom Lake Cookbook

Consomine Rice

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can consomme
1 onion — chopped
1 teaspoon paprika
1 teaspoon salt
1 package frozen butter beans
1 cup rice

Braise chopped onions in a little butter or bacon grease. Add soup and water to measure 2 cups.

Add paprika and salt. Add frozen butter beans, boil then add rice. Lower heat, cover and simmer till done. About 20 to 25 minutes.

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Fruited Rice Medley

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sliced carrot
3 tablespoons butter
1 cup sliced green onions
2 cups sliced apples — unpeeled
3 cups cooked rice
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup seedless raisins
1 tablespoon toasted sesame seeds — optional

Saute carrots in butter until crisp, about 10 minutes. Add onions and apples cook 5 minutes longer. Stir in rice, salt, pepper and raisins. Cook stirring constantly until rice is thoroughly heated. Add sesame seeds and toss lightly.

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NOTES : If you have any left over meat, ham, chicken,or port just stir them into the skillet for a super main dish.

Garlic-Wine Rice Pilaf

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon lemon rind
8 cloves garlic, peeled
1/2 cup parsley
6 tablespoons unsalted butter
1 cup regular rice (not instant)
1 1/4 cups chicken stock
3/4 cup dry vermouth
salt & pepper to taste

Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes.

Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until it begins to bubble at the sides. Stir into rice; add salt and freshly ground pepper. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to serve. Serve hot or at room temperature.

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Wild Rice-Chicken Supreme

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Long Grain and Wild Rice — (6 oz.)
1/4 cup butter or margarine
1/3 cup chopped onion
1/3 cup flour
1 teaspoon salt
1 dash black pepper
1 cup half and half
1 cup chicken broth
1/3 cup chopped pimiento
1/3 cup chopped parsley
1/4 cup chopped almonds

Prepare contents of rice and seasoning packets according to package directions.

Meanwhile, melt butter in large saucepan.

Add onion and cook over low heat until tender. Stir in flour, salt and pepper.

Gradually stir in half and half and chicken broth. Cook, stirring constantly, until thickened.

Stir in chicken, pimiento, parsley, almonds and cooked rice.

Place in 2-quart casserole.

Bake, uncovered, in 425 degree oven for 30 minutes.

Makes 6 to 8 servings.

Possum Kingdom Lake Cookbook

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Wild Rice Amandine

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons slivered almonds
1 1/2 tablespoons chopped green pepper
1 tablespoon chopped onion
1 tablespoon chopped chives
1/3 cup margarine
2 2/3 cups hot water
1 teaspoon instant beef bouillon
4 1/2 ounces (2 pks) 5-minute wild rice

Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice.

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Rice-Stuffed Artichokes

Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 med. artichokes
2 teaspoons lemon juice
1/4 cup water
1/2 cup shredded carrot
1/4 cup sliced green onion
2 tablespoons butter
1/4 teaspoon dried sage — crushed
1 cup cooked rice
1/2 cup chicken broth
1 teaspoon lemon juice
3/4 teaspoon cornstarch
1 dash white pepper
1 large beaten egg yolk

Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice. Place artichokes and water in a casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 7 to 9 minutes or just till tender, rotating casserole a half-turn after 4 minutes. Let stand, covered, while preparing stuffing. For stuffing, in a small nonmetal bowl stir together carrot, onion, butter or margarine, and sage. Micro-cook, covered, on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are tender, stirring once. Stir together vegetable mixture and rice. Drain artichokes. Remove the center leaves and chokes from artichokes. Spread artichoke leaves slightly. Spoon rice stuffing into the center of each artichoke and behind each large leaf. Return artichokes to casserole. Cover with vented clear plastic warp. Micro-cook, covered, on 100% power for 2 to 3 minutes or till stuffing is hot and bases of artichokes are fork-tender, rotating the casserole a half-turn every minute. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together chicken broth, 1 t lemon juice, cornstarch, and pepper. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till thickened and bubbly, stirring every 30 seconds. Stir HALF the hot mixture into the egg yolk. Return all to the 2-cup measure. Micro-cook, uncovered, on 100% power for 30 seconds. Transfer stuffed artichokes to a warm serving platter. Pour sauce around the artichokes.

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Rice With Garlic And Pine Nuts

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons unsalted butter
garlic puree(1 roasted head)
4 cups cooked regular rice
3/4 cup pine nuts
salt
pepper, black

Heat the butter in a wide skillet. Swirl in the garlic puree. Add the rice and pine nuts. Saute, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serve hot.

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Rice Pilaf

Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup fresh mushrooms — sliced
2 green onions — sliced
1 tablespoon butter
2/3 cup water
1/3 cup regular long grain rice
1/4 med. bell pepper
1/4 teaspoon salt
1/4 teaspoon dried sage — crushed
2 teaspoons snipped parsley

Bell peppers can be any color, but should be cut into 1-inch julienne strips.

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Pineapple Rice Bake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cooked rice
3 1/2 cups pineapple — cubed
5 1/2 tablespoons butter
3/4 cup brown sugar
3/4 cup pineapple juice

Place one third of the rice in a buttered baking dish.

Cover with half the pineapple.

Dot the pineapple with 1 1/2 Tbsp. of the butter and sprinkle with 1/4 cup of the sugar.

Add another third of the rice and the remaining pineapple; dot again with 1 1/2 Tbsp. butter and with 1/4 cup sugar.

Top with remaining rice, dot with remaining butter and sprinkle remaining sugar.

Pour pineapple juice over all, cover, and bake at 350 degrees for about 30 minutes.

Possum Kingdom Lake Cookbook

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Pilaff

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium onion — minced
2 tablespoons butter
1 can condensed consomme — (10 1/2 oz.)
2/3 cup water
1 cup raw regular rice

Saute onion in butter until golden.

Combine consomme and water. Bring to a boil.

In an oiled 1 1/2 quart casserole combine all ingredients.

Bake, covered, at 350 degrees for 30 minutes or until rice feels tender and all water is absorbed.

Fluff up rice with fork.

Possum Kingdom Lake Cookbook

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Corn-Rice Casserole

Recipe By : Mrs. Sam S. Levine, Bringham, Alabama
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chopped celery
1 cup chopped onion
3/4 tablespoon butter — melted
2 cups cooked regular rice
1 can whole kernel white corn — drained (16 oz.)
1/4 cup slivered almonds
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients; spoon into a 2 quart casserole.

Bake, uncovered, at 350 degrees for 1 hour.

Possum Kingdom Lake Cookbook

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Company Rice

Recipe By : Mrs. Donald Tuttle, Ormond Beach, Florida
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup uncooked regular rice
1 cup chopped onion
1/2 cup butter — melted
1/2 cup seedless raisins
1 can sliced mushrooms — drained (4 oz.)
2 cans consomme — (10 1/2 oz. each)
1/2 cup chopped peanuts
1/2 cup chopped celery

Lightly brown rice and onion in butter.

Combine rice mixture, raisins, mushrooms, consomme, peanuts, and celery; mix well.

Pour into a 2 quart casserole.

Bake uncovered at 350 degrees for 50 to 60 minutes or until rice is done.

Yield: 8 – 10 servings.

Possum Kingdom Lake Cookbook

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Soynut Cilantro Rice Pilaf

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups water
1 cup long-grain rice
1 1/2 cups carrots — thinly sliced
1 cup chopped frozen broccoli — thawed
1 cup sweet red pepper — diced
1/2 cup onion — diced
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
1/3 cup vegetable or chicken broth
1/3 cup soynut butter
2 tablespoons fresh cilantro — chopped

Bring water to a boil in a large saucepan. Stir in rice, carrots, broccoli, red pepper, onion, ginger, and garlic. Reduce heat to low. Cover and simmer for 20 minutes or until rice is tender and all water is absorbed

In smaller saucepan, combine broth, soynut butter and cilantro. Stir constantly over medium heat for 1-2 minutes, or until the soynut butter is smooth. Set aside. When rice is done, stir in the soynut butter mixture. Serve immediately.

Source:
“Indiana Soybean Board”
S(Internet Address):
“http://www.soyfoods.com/index.html”
Yield:
“5 cups”

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Kale/Potato Risotto

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Side Dishes
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
2 tablespoons butter
2 small onions — chopped
2 medium IDAHO potatoes — peeled, cut into 1/2
1 large kale
OR
2 small bunch with leaves — chopped
2 cups Arborio rice
1/2 cup white wine
4 1/2 cups low sodium vegetable stock — boiled
1 cup Parmesan cheese
Italian parsley — chopped

In pressure cooker, heat oil and butter. Add onions, potatoes and kale. Sauti over medium-high heat until kale wilts some and onions give off aroma.

Add Arborio to warm potato-kale mixture and stir briefly, until rice turns opaque, about 1 minute. Add wine and stir until evaporated. Add boiling stock, close pressure cooker, bring up to high pressure, then lower heat and cook for 5 minutes.

Reduce pressure using cold-water release method. Open cooker according to manufacturer’s directions, stir risotto, taste and if necessary, cook further to desired consistency.

Add Parmesan cheese and parsley and serve immediately.

Source:
“The Idaho Potato Commission”
S(Internet Address):
“www.idahopotato.com”

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Risotto with Sausage and Shrimp

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Main Course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound sweet Italian sausage — crumbled
1/2 pound medium shrimp — peeled and deveined
3 tablespoons butter or margarine — divided
1/2 cup chopped onion
1 cup uncooked rice
1/3 cup dry white wine
2 cups chicken broth
1/4 cup grated Parmesan cheese
Ground white pepper to taste
1/2 cup heavy cream

Cook sausage in large skillet over medium heat. Remove from skillet; drain on paper towels. Set aside. Cook shrimp in 2 tablespoons butter until it turns pink. Remove from skillet; set aside. It will take approximately 25 to 30 minutes.

Cook onion until soft in remaining 1 tablespoon butter. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.

Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.

Stir in cheese, pepper, cream, and reserved sausage and shrimp. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.

Source:
“The Rice Council”
S(Internet Address):
“www.usarice.com”

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Champagne Risotto

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chopped onion
1 tablespoon butter
1 cup uncooked arborio or medium grain rice
1 cup dry Champagne
4 cups reduced-sodium chicken broth — heated
1/4 cup freshly grated Parmesan cheese

Cook onion in butter until soft in large skillet over medium-high heat. Add rice and stir 2 to 3 minutes. Add Champagne; stir until absorbed. Stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue to add 1/2 cup broth at a time, stirring and simmering until fully absorbed before adding each addition.

Risotto is done when rice is creamy and still has a slight bite. It will take approximately 25 to 30 minutes. Stir in cheese. Serve immediately.

Source:
“The Rice Council”
S(Internet Address):
“www.usarice.com”

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Pineapple Pilaf

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter or margarine
1 cup sliced green onions
1/2 cup chopped walnuts
1/2 cup raisins
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 cups cooked rice
1 (8 ounce) ca pineapple tidbits — drained

Heat butter in large skillet over medium-high heat.

Add onions, walnuts, raisins, salt and ginger; cook and stir 4 to 5 minutes or until onions are tender. Add rice and pineapple; stir and heat thoroughly.

Source:
“The Rice Council”
S(Internet Address):
“www.usarice.com”

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Brazilian Rice

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 g white rice (dry-cooking from Surinam)
1 clove garlic
some salt ‘n pepper
olive oil
half an onion
water (2 cups for 1 cup of rice)

1. Cook the rice until dry.

2. Meanwhile heat some olive oil in a large frying pan and fry the sliced
onion and garlic.

3. Now fry the rice in this until it becomes dull and stir regularly to
avoid the rice from sticking. (You can avoid this by adding a little lemon
juice to the rice).

4. After this put the boiling water in the pan and boil the mixture until
ready.

5. When ready put some salt and pepper on it.

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Per serving: 4 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Cherry Walnut Rice

Recipe By :
Serving Size : 6 Preparation Time : 0:10
Categories : Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 6 ounce pack long grain & wild rice mix
1 16 1/2 ounce pitted dark sweet cherries — rinsed and drained
1/2 cup chopped walnuts
1/2 cup sliced waterchestnuts
1/2 teaspoon freshly grated orange peel

Prepare rice mix as package directs. When rice is cooked, add remaining ingredients; mix lightly to blend.

Serve at once.

Source:
“Pacific Northwest Canned Pears”
S(Internet Address):
“http://www.pnw-cannedpears.com/”
T(Cooking time):
“0:30”

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Easy Florentine Rice

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound fresh spinach
1 tablespoon butter or margarine
1 medium red bell pepper
1/2 cup sliced green onions
3 cloves garlic — minced
1/4 teaspoon ground white pepper
1/4 teaspoon dried whole rosemary — crushed
3 cups cooked rice
1/2 cup fresh grated Parmesan cheese
1/3 cup pine nuts — toasted

Remove stems from spinach; wash leaves thoroughly and tear into large pieces. Melt butter in large skillet over medium-high heat; add spinach, red bell pepper, onions, garlic, pepper and rosemary.

Cook 2 to 3 minutes or until spinach is softened. Stir in rice, cheese and nuts. Stir until thoroughly heated and cheese is melted.

Source:
“The Rice Council”
S(Internet Address):
“www.usarice.com”

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