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    You are in: Home / Cookbooks / RICE IS NICE
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    16 recipes in


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    This is one of my favorite recipes from Nancie McDermott's 'Real Thai'--my copy is starting to fall apart, and I do not want to lose this recipe! The author translates Kao Moke Gai as 'chicken hidden in rice'. It is very flavorful and a little hot, and it smells wonderfully spicy while it's cooking. It's not really difficult to make, and it's so delicious! Note: my photos of the recipe are of 1 1/2 batches, so a single batch would make about 2/3 what is shown. Also, I forgot to scatter the cilantro leaves and crispy shallots over the top (my guys were ravenously impatient while I was trying to photograph it!). Prep time doesn't include prep work done during cooking time, and cooking time includes resting time.

    Recipe #178500

    From GULLAH HOME COOKING, THE DAUFUSKIE WAY. I like doing rice different sometimes, be it with vegetables or meat. This is one of those ways.

    Recipe #318981

    Boiled rice is fine but often improves when other ingredients are added. The mushrooms and zucchini add texture and flavour to this dish. It is also a lot more colourful, serve with chicken dishes and curries.

    Recipe #300107

    A tasty one dish meal. Stewed meat with chicken or beef, rice and pigeon peas.

    Recipe #230630

    This Spanish dish is very simple to make and simply delicious, filling and not too expensive. If you enjoy paella dishes this should please you. The recipe was given to me by my Spanish next door neighbor, she tells me that it is new style food!

    Recipe #315041

    This is a super way to add some flavour and texture to your rice dish when having a curry. With this there is no need for a dish of dhal. The dhal and rice cook together so you save all round. This really is a super rice dish. Very, very easy to cook.

    Recipe #214120

    Despite the fact that many think Biryanis are Indian, they originated in Persia, and were taken to India by traders. This is a combination of meat, rice and spices. Eaten on festive occasions and at dinner parties. This is super, simple dish to make. Serve with curried vegetables, and chutney.

    Recipe #287021

    Eaten by millions every day, it has to be good. I have had this served all over Eastern Asia, each region has it's own version. Cook the plain rice the day before and allow to get cold. This then saves time. 15 mins to finish the dish.

    Recipe #287442

    Simple, easy, tasty way to improve the flavour and colour of a rice dish. This adds a little sweetness to a curry, and when you bite into the pomegranate seeds they just burst with flavour.

    Recipe #248880

    I love rice. I also love garlic and cook with it a lot. It took a few tries to get the correct measurements for this recipe in order to submit it. I don't always use measurements when I cook. This is very easy to make. This is a very moist and buttery rice with a good, but not overpowering garlic flavor. For rice with less moisture, use less water and for a less garlicky flavor, use less garlic. I read in an article on an internet medical site, that if garlic is cooked too long, it loses some of its healthful benefits. They said not to cook garlic any longer than 3-6 minutes. I have also noticed that it loses some of its flavor if it's cooked too long. Therefore, I add the garlic towards the end of the cooking time to get more of a garlic flavor and more healthful benefits from the garlic. I will sometimes have this for breakfast with a fried egg. I just put some of the rice on a plate and put a fried egg on it and mix it together. It is really good that way. I also serve the rice with gravy over it as a side dish with some meat. It is also good just by itself. The chicken bouillon is optional but it adds to the flavor of the rice. If you have to or are watching your sodium intake, you might want to omit the bouillon or use less of it. I have found that jasmine rice gives the best results for this recipe but you can also use white rice. Prep and cooking times are estimates. NOTE: Due to the first review, I have edited this recipe. Thank you Lauralie41,

    Recipe #240456

    Growing up, this is what my mom was famous for at church. No matter the occasion, she was always asked to bring a dish of almond rice. It has a bit more salt and fat to it than newer recipes. It would easily adapt to crock pot cooking or vegetarian requirements.

    Recipe #244003

    As the title implies, simple. The rice is fry glazed before cooking in water, a reverse procedure of the norm.

    Recipe #234667

    Malayan rice dish. Good with almost any B.B.q. food.

    Recipe #234666

    This Chinese rice dish calls for the use of a Lotus leaf. I can't find any either, I use a banana leaf, well part of one anyway. We have banana plants in the garden. The leaves are very large and get damaged easily so I just go and cut a piece off. Easy to cook this recipe was given to me years ago and has become a staple in our menus.

    Recipe #234665

    This rice dish is very popular in the bars and cafes in Asia. I used to eat this often when I lived in Singapore. Add any leftover meat and vegetables to the rice add a few eggs, dinners ready. Can be eaten hot or cold. I eat it cold and serve with prawns or pork.

    Recipe #233785

    Super nutty , fruity, chicken dish.I cooked this yesterday and it was super. This is a one pot dish so not too much washing up, (that's a bonus) I served this with naan bread, but a crusty bread would work well.

    Recipe #219876

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