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Nice Rice (& Cous Cous & Barley)

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Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.

Recipe #117892

95 Reviews |  By Geema

Creamy coconut combined with a little bite from red pepper flakes and ginger, create a delicious rice dish to accompany a wide range of entrees.

Recipe #63446

I adopted this recipe. Here is the original poster's description: This will yield perfect rice. You can , of course add other things to your rice if you wish. Dried cranberries or raisins work well.

Recipe #53520

This recipe makes perfect rice every time, simply because the temptation to stir isn't there. This foolproof rice goes well with roasted chicken or broiled fish. I sometimes like to add a 1/2 cup of shredded carrots in addition to the onion to give it a flash of color.

Recipe #109716

28 Reviews |  By Rita~

A very fragrant Indian side dish! I just love the cardamom! Ghee can be bought in any supermaket if you want check out my recipe to make it. Check out this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226770 on step x step pictures to make this.

Recipe #55617

When I lived in Holland several years ago, I often indulged in this spicy rice dish. This recipe, from an old newspaper cutting, is the most authentic I have found, and closely matches the wonderful taste sensation I experienced in Holland. More unusual ingredients, such as shrimp paste (also known variously as belacan, balachan, blachan and trassi) can be found in Asian speciality food stores. I must warn you that dried shrimp paste smells rather awful, but the taste in the finished dish is wonderfully aromatic, and essential to the authenticity of Indonesian cuisine. Nasi Goreng can be served as a main dish, as a component of a Dutch/Indonesian 'rijstafel' or as a side dish. It is commonly eaten by Indonesians for breakfast, which you can do also if there is any left from the previous day (doubtful!). Preparation time does not include cooking and cooling the rice.

Recipe #61614

23 Reviews |  By Kishka

This will seem like a lot of ingredients, but it's not as much work as you'd think. It is a great dish to prepare in hot weather - virtually no cooking involved! From The blessed Barefoot Contessa.

Recipe #67013

23 Reviews |  By Nose

I never could cook short-grain East Asian-style rice until I learned this method from Japanese cookbooks. I knew what I was after: the rice should stick together enough that mouthfuls can easily be picked up with chopsticks, but not be at all sticky or gummy. Each grain should be white and smooth, almost pearl-like, and should taste subtly not just of starch but of delicious grain. For a long time, my short-grain rice was not only not perfect, it often turned out gummy or scorched. I had been able to cook any kind of long-grain rice quite well for years; with that I seem to pick up on some cues I can't quite put into words, maybe just the timing, or some change in the smell. This knack didn't translate to short-grain rice, and I continued to struggle until I read some Japanese cookbooks. As soon as I tried this method, I was able to produce nearly perfect short-grain white rice right away. The cues for how to cook the short-grain rice are in the sounds it makes while cooking. A Japanese nursery rhyme explains: Hajime choro choro (At first it bubbles) Naka pa ppa (And then it hisses) Akago naite mo (Even if the baby is crying (from hunger)) Futa toru na (Don't remove the lid)

Recipe #108409

Asian inspired sweet 'n' spicy jasmine rice with caramelized green onions and coarsely chopped peanuts! Now, for the record, I don't like green onions cooked, but caramelizing them is a whole other story. From Canada's Company's Coming. Don't omit the garnishes: coarsely chopped peanuts!

Recipe #170604

Nutty, slightly sweet in flavor, this rice pilaf dish beautifully complements any Indian meal. Translated from "Cocina Tradicional India" by Rafi Fernandez.

Recipe #57609

16 Reviews |  By Anu

This rice dish takes very little time to prepare and most of the ingredients are found in the common kitchen. I found this recipe on Allrecipes.com and altered it to add that little "heat" I thought it needed. Serve this with a plain lentil dal (stew) or curry, or with a plain raita or cold yogurt.

Recipe #48540

This one's a bit different-using crystallized ginger instead of fresh ginger. VERY spicy! Go ahead and add the garlic if you want. From the Starch Blocker Diet cookbook.

Recipe #150810

15 Reviews |  By PaulaG

I found this at another web site and after making a few adjustments decided to post it. It is very simple and easy. You choose the type of mushrooms you would like to use. I used dried shiitake that had been reconstituted. Delicious!

Recipe #121513

Golden rice that is lightly spiced, a great accompaniment for grilled meats and tandoori chicken, as well as curries.

Recipe #47592

This pilaf can be the centerpiece of your meal, or can be a side dish. It comes from a Moosewood cookbook.

Recipe #135394

14 Reviews |  By Tebo

Serve this instead of potatoes at your next dinner party. It can be vegetarian if vegetable stock is substituted for the chicken stock. This can also be served cold. The left overs can be frozen in one or two serving packages.

Recipe #12765

13 Reviews |  By PaulaG

This recipe is one of my adopted recipes. I finally made it and it is really a full flavored dish. It does require a lot of prep but is so worth it. The intro from the psoting chef: "This is one of the most popular and well known Indonesian rice dishes. I have tried many versions and I always come back to this one. Chicken can be substituted for the shrimp."

Recipe #93403

Something to serve with an Indian meal.

Recipe #42620

This is a recipe that's delicious and will go well with your favorite curry.

Recipe #6582

I made this in a cooking class at Leith's in London. It's a very simple rice that always turns out like the rice served in Thai restaurants in London.

Recipe #90126

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