Recipezaar: Steam,Rice recipes

Steamed Ginger Rice with Snow Peas

Mon, 13 Mar 2000 21:44:00 -0500

-- posted by Dannygirl

Deb's Kid-pleasin' Hash

Fri, 15 Sep 2000 11:00:26 -0400

This one-dish meal is so simple it may make a grown mom cry. It is a complete meal you can make in your rice cooker and that every kid I've met loves! Add your own touches to make it your own. You are gonna thank me a million times for this one!!! -- posted by Debra Thomas

Sticky Rice (Glutinous Rice / Kow Neyo)

Sat, 11 Aug 2001 13:42:06 -0400

This recipe describes the way to prepare the sticky rice you eat with your hand in a Thai restaurant. The sticky rice is actually a short-grain glutinous rice. It can be eaten with almost anything from eggs, meat, vegetables to soup. The Thais also used it in desserts and cakes. -- posted by Kim Ong

Bergy Dim Sum #9, SteamedRice Bundles with Chicken and mushrooms

Thu, 23 Aug 2001 14:22:19 -0400

With any Dim Sum meal you always have some form of rice. Other sticky rice recipes would also be good. These steamed rice bundles go well with any Chinese meal. The rice is sticky and very flavorful from the other ingredients -- posted by Bergy

Funeral Rice

Wed, 05 Sep 2001 09:20:39 -0400

South Africa's oldest rice dish is vendusierys (auction rice) which was later known as huweliksrys (wedding rice) or begrafnisrys (funeral rice). It is simply yellow rice with raisins. -- posted by Norahs Girl

Carrot Rice with Peanuts

Wed, 12 Dec 2001 10:14:47 -0500

This is an unbelievably flavourful rice recipe that almost seems a little too yummy for so few calories! I found this recice on a newsgroup, trimmed and vegetarian-ised it, and thought I'd share it with everyone here! It can easily be veganised with a suitable butter substitute. -- posted by Anu

Ginger-steamed Fish

Thu, 28 Feb 2002 18:12:05 -0500

-- posted by Dancer^

Awesome Crunchy Lemon Rice

Wed, 29 May 2002 21:04:37 -0400

I found this recipe in a Betty Crocker computer cookbook. So good ol' Betty gets kudos for this DELICIOUS side dish. The boyfriend loves it so much he asked me to cook it when his father and step-mother were in town. (I think he was trying to impress them with my cooking abilities because he had me make my Stuffed Summer Squash also, which I have yet to post here on 'Zaar, but its coming). Anyway, the water chestnuts add an awesome crunch and they go very well with the lemon. we like it spicy, so watch the pepper sauce. Enjoy! -- posted by Malriah

Black Rice - Xoi Nep Than

Mon, 26 Aug 2002 19:14:56 -0400

You may have seen black rice with its exotic coloring. It has a nutty taste similar to wild rice and pairs well with baked meats, poultry, and game. -- posted by Sue L

Inspired Rice

Thu, 19 Sep 2002 22:34:22 -0400

I loved Mirj's Crockpot Garlic Brown Sugar Chicken (#16531) so much that it inspired me to create a rice dish to serve it over and POOF this recipe was born. -- posted by Malriah

Cider Rice

Tue, 29 Oct 2002 22:26:27 -0500

-- posted by Rooner

Coconut Sticky Rice

Wed, 11 Dec 2002 20:25:57 -0500

this is almost good enough to eat as dessert! -- posted by chia

Stuffed Grape Leaves

Tue, 17 Dec 2002 20:03:04 -0500

Want to try something different this Christmas? A neat appetiser from Arabic cuisine? Here you go! HO HO HO :) -- posted by Charishma Ramchandani

Red Rice

Tue, 04 Feb 2003 20:05:00 -0500

This good old southern favorite came from my mama. Her version does not include the usual sausage and therefore makes a better accompanyment to delicate entrees such as fish. -- posted by Duck Soup

Shellfish Paella

Sat, 17 May 2003 20:06:33 -0400

My own variation of a popular one-pot meal. The addition of pepper flakes adds a bit of zip to an otherwise fairly bland dish. Serve with chunks of baguette, Italian bread or Pita. Of course, plenty of Chardonnay to wash down the rice. -- posted by TOOLBELT DIVA

Rice Cooker Vegetarian Rice

Wed, 08 Dec 2004 20:00:34 -0500

Fast and easy rice cooker recipe for side or main dish. -- posted by Tish

Carrot and Tomato Rice in Banana Leaves

Tue, 14 Dec 2004 19:59:52 -0500

Amazingly good! This is from the Weekend magazine and is my latest addiction. -- posted by Charishma Ramchandani

Perfect Short-Grain White Rice by Listening (Japanese, Korean, C

Sat, 15 Jan 2005 20:01:16 -0500

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) -- posted by Nose

Onigiri (rice Balls)

Tue, 26 Apr 2005 19:37:35 -0400

My family looovess these rice balls and they are often requested at get togethers. A simple recipe. It can be served as an entree with the salmon or the salmon can be left out. Make sure to wet your hands in water so the rice does not stick to your hands. -- posted by BirdyBaker

Futo-Maki (Fat Roll)

Tue, 26 Apr 2005 19:37:58 -0400

This is a recipe for futo-maki (thick roll) It is my mother's favorite type of maki sushi and I make it a lot for her. Kampyo is dried gourd and can be found in most Asian markets or in the foreign foods section of the supermarket. -- posted by BirdyBaker

Minado's Perfect Sushi Rice

Wed, 27 Apr 2005 16:21:01 -0400

This is the recipe for Sushi rice that I have learned from my father, the Sushi chef at Minado sushi. It's not really a secret recipe, many restaurants prepare rice this way, but it produces really great rice. More of a technique than anything. This is a response to a request in the forum and I hope you guys like it! -- posted by BirdyBaker

Sanna - Goan Rice Cakes

Mon, 20 Jun 2005 21:54:24 -0400

Sannas are the favourite accompaniment to replace bread in a exclusively Goan cuisine. -- posted by Goenkar

Chicken Saute

Fri, 15 Jul 2005 10:47:22 -0400

Looks and tastes very fresh- Nice for warmer weather, as it won't heat up the kitchen. -- posted by Bec

Paella Valenciana

Wed, 18 Jan 2006 15:12:49 -0500

This is a recipe, from Tio Carlos. -- posted by Salvador Vilchis

Rosemary Rice

Thu, 19 Jan 2006 18:36:51 -0500

This is a quick and easy rice recipe that gets flavor from the herbs rather than butter. This recipe comes from Light and Tasty. -- posted by Ms*Bindy

Caribbean Rice in a Rice Cooker

Tue, 07 Feb 2006 17:27:47 -0500

This side or a vegetarian main is loaded with flavor and texture. I made this in a rice cooker if you Add more water will increase the cooking time and produce softer rice; reducing the amount of water will produce firmer rice. But once you've found the ratio that's right for you, it'll be very easy to have perfect rice your way. Yes you can make stove top as well. Be sure not to remove the lid till done cooking. -- posted by ~Rita~

String Hoppers

Fri, 10 Feb 2006 17:43:20 -0500

This is a great sri lankan substitute for rice. You can use all rice flour if wanted but I found the bread flour helps to keep them moist. -- posted by julz654

8 Treasure Rice Pudding

Thu, 23 Feb 2006 14:05:59 -0500

from cooking light -- posted by chia

Garlic Lime Grilled Chicken With Mango Salsa

Fri, 24 Mar 2006 15:54:52 -0500

This is full of fresh flavors that blend together to make a lovely combination. -- posted by startnover

Sushi Rice

Wed, 12 Apr 2006 20:50:11 -0400

It is a simple to make sushi rice, that i've worked over months, trying to perfect it. -- posted by Daniel Dorronsoro

Puto

Tue, 16 May 2006 22:03:45 -0400

it's a white fluffy cake that people can't get enbough of -- posted by Chef #318186

Rice Cooked in a Polystrene Icebox

Mon, 18 Sep 2006 21:30:00 -0400

Rice easily cooked for 100 people. Ideal for BBQ's, church fetes etc. Recipe from a book called Heavenly Fare produced by the Empangeni Methodist Church, South Africa. -- posted by Dublo75

Chinese Taro Root Cake (Woo Tul Gow)

Wed, 20 Dec 2006 21:10:28 -0500

Savory, steamed taro cake, richly flavored with mushrooms and pork. Taro is a flavorful, starchy tuber similar to a sweet potato. It has a sweet/nutty/potato flavor. The larger taro roots are sweeter but drier than the smaller roots. It's avilable in most supermarkets, but if you can't find it, use sweet potato or yam. This cake is a very popular New Year's treat. During the first ten days of the New Year's celebration a few slices of all the different New Year's cakes are fried every morning for breakfast or when friends or family stop by. The cake will keep nicely in the refrigerator for 10 days if wrapped in plastic wrap. -- posted by littleturtle

Rice and Tomato Meal in a Pot

Sat, 30 Dec 2006 00:40:16 -0500

Great comfort food. Mild flavors and it's simple to make. This is also a very versatile dish. Serve with a salad and warm bread. -- posted by littleturtle

Lentil Rice Dish (Mujadarah Arabic Dish)

Sat, 30 Dec 2006 19:53:28 -0500

This Lentils Rice recipe is known as Mujadarah in the Arab countries. There is many different recipes for Mujadarah, this recipe is very easy to cook with little Ingredients, and besides being nutritious,it is inexpensive. This recipe is an excellent vegetarian dish. Mujadarah is can be served with finely chopped Tomatoes salad if desired. Se my recipe for Tomato Salad. -- posted by Hommus

Mochi Rice

Tue, 02 Jan 2007 18:30:28 -0500

Good as is, but also very versatile. -- posted by littleturtle

Chicken Kamameshi (Tori Kamameshi)

Wed, 03 Jan 2007 14:04:19 -0500

Easy and good. Kamameshi is rice with meat (usually chicken or seafood) and vegetable tidbits boiled, baked or steamed together in a small pot. This one is chicken, rice, and vegetables steamed together in a rice cooker and flavored with a rice wine/soy sauce. -- posted by littleturtle

Steamed Chicken With Scallion-Ginger Dressing and Rice Salad

Thu, 04 Jan 2007 16:39:39 -0500

Delicious delicious delicious. I had some stars next to the recipe and remembered why tonight. Flavorful and lovely. This is modified from Mark Bittman's book "The minimalist cooks dinner". Note that if you steam the chicken at the same time as you cook the rice this is very fast to prepare. -- posted by IngridNL

Scenter Steamed Chicken & Rice With Ginger Dressing

Thu, 15 Mar 2007 23:07:06 -0400

This recipe was adapted from a recipe by IngridNL. It has been adapted to be made in a Black & Decker Scenter Steamer Plus. This recipe is for two people. -- posted by Nyteglori

Tex-Mex Rice

Thu, 22 Mar 2007 22:21:28 -0400

It is good as a side dish or by itself. Always heat your water or chicken stock before adding to the rice. This rice dish is a Tex-Mex (born in u.s. & considered by many as a Chicana/Chicano) food. -- posted by Chef #467635

Potato Rice With Prawns

Wed, 13 Jun 2007 23:37:58 -0400

My own creation. While i was working, couldn't find enough time to cook for my sister, so I thought of a simple meal with what I have in my kitchen. Its simple, few ingredients, preparation was fast--20 minutes the most. Potatoes and rice can steam at the same time. Always have a bottle of fried garlics handy for all cookings. -- posted by Jeff Lim@Chef#166107

Perfect Steamed Rice Every Time

Wed, 01 Aug 2007 18:31:41 -0400

People always ask why my rice comes out perfectly, even though I don't use a rice cooker. Siu Siu Korzilius, my Chinese cooking teacher, taught me that the secret to flaky rice is in the washing. Rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. For brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long. -- posted by ~Jen~

Saffron Steamed Basmati Rice (Persian Polow)

Sat, 15 Sep 2007 21:02:05 -0400

Use only basmati rice, please. From our local newspaper. -- posted by Cookgirl

Steamed White Rice

Tue, 02 Oct 2007 23:26:24 -0400

I lived in Asia and learned the REAL way to steam rice. I had no idea how to make rice before and used the dreaded instant rice, argh! Never again! I would use pyrex pots for steaming if you have it as it cooks the most evenly. -- posted by GIBride

Steamed Rice With Coconut and Lemon

Tue, 27 Nov 2007 20:18:18 -0500

Yummy, lemony rice. This is a great base for spicy dishes. -- posted by littleturtle

Steamed Brown Rice With Coconut and Ginger

Mon, 03 Dec 2007 00:14:42 -0500

Nutritious and a great compliment to a spicy main dish. -- posted by littleturtle

Steamed Rice With Mustard and Orange

Mon, 03 Dec 2007 01:19:52 -0500

The exotic combination of mustard and orange turns ordinary rice into a special treat. A wonderful side for seafood, especially salmon. And healthy too. -- posted by littleturtle

Steamed Long Grain Rice With Coconut and Ginger

Sun, 09 Dec 2007 03:19:15 -0500

A great compliment to a spicy main dish. -- posted by littleturtle

Steamed Long Grain Rice With Tomato and Garlic

Mon, 10 Dec 2007 19:04:35 -0500

A great compliment to poultry, pork or beef. -- posted by littleturtle

Cochinita Pibil (Or "puerco Pibil") (Simplified)

Mon, 14 Jan 2008 19:35:31 -0500

This is director Robert Rodriguez's version of the recipe with some of the measurements modified and simplified so you're not squeezing 10 lemon halves and wondering how much 8 cloves of garlic is to a cup. I also don't use banana leaves...too much cash and I'm here to save you some money. Trust me, the pork tastes just as good as the leaves are only for show. Let me also say that Annatto is also known as "Achiote Seed". You can get it at any Spanish market in the city in which you live...and I would ALSO recommend using the powder version of ANY of the spices with the exception of cloves and all-spice berries. My pork is also hotter because I'm a spice-nut. Last, but not least, the pork: get it de-boned by your butcher or deli clerk. This takes a minute or less at the store and is VERY worth it. Otherwise, you will spend a LONG time trying to cut around a hand-sized bone inside the meat. I also like to marinate the meat overnight which is the reason this recipe takes HOURS to prepare. If this isn't your thing, one to two hours will do as well but an overnight stay in your fridge will allow the juices to better penetrate the meat. Also, you want the following items: 1) Coffee/spice grinder 2) 1 Large Chef's Knife/Santoku 3) Blender 4) Measuring Cup/Spoons 5) 1 1/2 Gallon Ziploc Bags 6) Casserole or Baking Dish 7) Aluminum Foil (the big, wide foil, not standard) 8) Rubber gloves (for cutting the peppers; if you don't have these, use plastic bags to go over your hands) If you have a coffee grinder, make sure you're not gonna use it for making coffee in the near future because your coffee will have that spice taste. If you don't have a coffee/spice grinder, you CAN use a blender to grind your spices. It DOES work, though it isn't recommended. -- posted by Tabascoman77

Spicy Rice Balls - Porcupine Balls

Thu, 03 Apr 2008 15:53:47 -0400

These are fun to make and are perfect with recipe #298605 or your favorite dipping sauce. Adapted From Sunset Magazine. (Please allow 2 hours for soaking rice) -- posted by cookiedog

Greek Rice and Spinach for Steaming in Pressure Cooker

Thu, 29 May 2008 00:39:17 -0400

I love almost everything that Toula Patsalis included in "The Pressure Cooker Cookbook". It is important to read her instructions carefully. "Bring to HIGH STEAM" is different from "under HIGH heat, bring to HIGH PRESSURE". (I ruined a paella by assuming she meant High Pressure!). This recipe calls for steaming. This is Mediterranean cuisine, suitable for the Lenten season. -- posted by KateL

Ultimate Brown Rice

Thu, 19 Jun 2008 22:15:44 -0400

Tender and moist brown rice is cooked perfectly everytime. You can also use this recipe for barley. This will be the only recipe you will ever need to cook brown rice or barley. So, stop looking. Honest! -- posted by chattypenny

Shrimp over Rice (Or Potatoes)

Fri, 08 Aug 2008 02:27:47 -0400

I have had this rattling around my head for a while and finally made it after obtaining some beautiful rather large shrimp from the farmers market today thank you Mr. Fish Guy Please dont leave our farmers market. Originally my craving in order to be satisfied twas to be over thinly sliced neatly arranged boiled /roasted baby red potatoes lightly topped with fresh shredded parmesan cheese. Yummmm, that would have been spectacular with the sun-dried tomatoes. However, Im out of potatoesand parmesan cheese, sigh. So here is yet another smoked basmati rice dish. Please forgive I really am more creative that rice rice rice. Its all about the presentation!!! You will need a pretty presentation plate but even a nice 10 glass pie plate will do. You will need a steamer for the shrimp. You will also need clarified butter. I just happen to be someone that buys 4 pounds of butter at a time and clarifies and seasons it with various spices for general usage. Think about it (no more shredded morning shredded toast :o]). You will always have spreadable butter that is lightly seasoned for savory or sweets with cardamom, cinnamon, and fenugreek, I forget what else I might have put in the last batch on a whim, but those are my basics for clarified seasoning. Clarified butter keeps nicely for several months on the shelf or longer if in the fridge. Yes, in a glass mason jar of course. If you dont mind the heavier flavor just buy Ghee. I personally like a lighter flavor and not so nutty from their high temperature clarify process. But I do also have some Ghee on my shelf for certain dishes. Ok enough babbling lets cook three burners at once I know you can do it. -- posted by susie.freckle.face

Camargue Red Rice Blend

Fri, 05 Sep 2008 18:07:22 -0400

I bought a package of Camargue Red Rice Blend (Riz Rouge). It contained 60% long grain parboiled brown rice; 20% California wild rice; and 20% Camargue red rice. Never had this blend before and here is the recipe I came up with.....hope you enjoy! I am quite sure you could use all red rice if you wish.** This is a very good time to use recipe#166346.....it is something that I always have in my freezer. BTW, I posted this as servings for a main course, for a side dish, it will make much more.....but don't cut the recipe because this is very good cold the next day! -- posted by Happy Harry #2

Bento -- Teriyaki Chicken in a Hurry

Thu, 08 Jan 2009 15:45:54 -0500

This is a quick work night dinner we throw together when we are busy. Tasty and healthy, but best of all, my family will eat it! :) I usually grab a mixed fresh bag of broccoli, cauliflower and carrots when time is short and steam it 3/4 of the way through the rice ( times depend on your individual steamer - mine takes 50 minutes for long grain brown rice so I time the rest of mel accordingly). Brown rice is definitely a heathy choice, a little nutty or firmer in texture, but give them this flavorful dish and they will gulp down the rice and those dreaded veggies! **Kikkoman Teriyaki Baste and Glaze with Honey and Pineapple** is what gives this recipe the ease and flavor. -- posted by Mommy Diva

Brown Rice Veggie Medley

Sat, 23 May 2009 18:18:31 -0400

Nutritious veggie packed brown rice side dish -- posted by Chef #411629

Chicken Casserole for Dogs

Thu, 23 Jul 2009 01:15:37 -0400

This is a simple, yet nutritious meal for dogs and puppies that is easily digested and provides an excellent and natural source of antioxidants, essential vitamins and oils, fiber, proteins and carbohydrates. All the ingredients are recommended by vets as natural sources of nutrition, if prepared correctly, and can serve as one of many recipes in replacing store bought dog foods all-out. NOTE: For puppies, you should take extra care to steam the vegetables longer to make them as soft as possible and easier to digest. If you can see pieces of vegetables in your puppies stool then you should consider steaming your vegetables longer. I would recommend taking this precaution regardless of the dog's size or age. -- posted by Chef #1331983

Super Delicious Amazing Brown Basmati and Wild Rice

Tue, 18 Aug 2009 16:36:44 -0400

This recipe just sort of evolved over a period of months and lots of different ideas. This is what I have now, and I don't know how It could really get much better. If you want it as a meal in itself, just add lentils and mushrooms. I'll just write the simpler version here. -- posted by GE flowerchild

Quick N' Easy Chicken Stir "fry"

Tue, 01 Sep 2009 14:36:43 -0400

Quick, easy, healthy, versatile and makes the recipe makes a large quantity. And my toddler loves it! I use my Foreman grill for the chicken and it always comes out juicy, tender and delicious. Is also a good vegetarian dish; almost any steam-able veggie can be added. Pineapple with juice can be added for sweetness. Can be served as a side dish, entree, or wrapped in a whole wheat tortilla. -- posted by NewBrightonJen

Autumn Wild Rice

Mon, 12 Oct 2009 18:00:58 -0400

A beautiful chewy autumn side filled with a blend of wild, whole grain brown rices apples, onions and a kick from a jalapeno. I use Lundberg Rice blend, But if you can't find it go for brown rice of choice. Start the rice cooker before dicing the goodies. This would be a nice stuffing! -- posted by ~Rita~

Fluffy White Rice

Mon, 23 Nov 2009 14:51:30 -0500

White rice like the rice served at a good Chinese restaurant. Two variations are given, one fluffy version for eating with foods like stir frys, and another for making fried rice. I have met so many people who marvel at perfect white rice. It's very easy to make. Here's how... -- posted by RudyH