What is a good rice dish?

Question

30 mins or less.

Answer 1

biryani (east indian dish also served in other cultures)

Answer 2

Red Mexican Rice or Arroz Rojo

I think it takes about 25minutes and it is really good!

Answer 3

1. use it as a side dish.(for chicken ,ribs, steak,pork chops, fish... There's lots & lots of things that are good with rice.)

2. Fried Rice with spam is good. ( you can substitute the spam with your favorite meat or vegetable.)

Answer 4

rice and jerk chicken

or oyakodon- rice, chicken, egg and onion

donburi- rice, ground beef, egg

Answer 5

Oh, Rachelle, I LOVE rice dishes!  :)

Mexi Rice

2-3 cups cooked rice

1 can tomato sauce (small)

1 lb ground beef

1 small onion chopped

1/2 can fiesta cheddar soup

1/2 pkg. taco seasoning mix

1 sprig chopped cilantro

salsa if desired

in large skillet brown beef and onion. Drain.

Add cooked rice, tomato sauce and soup.

Add remaining ingredients simmer 5 minutes.

Add salt and pepper to taste. Top with chopped black olives and cilantro.



http://www.razzledazzlerecipes.com/quick...

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Easy Red Beans And Rice Recipe

http://www.grouprecipes.com/3544/easy-re...

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Vegetarian Dirty Rice Recipe

http://www.grouprecipes.com/11630/vegeta...

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Easy Rice Pudding

http://allrecipes.com/Recipe/Easy-Rice-P...

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Quick and Easy Saffron Rice

http://www.recipezaar.com/17270

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AFRICAN CURRY RICE     (omg.....soooo good!)

2 tbsp. butter

1 c. chopped onions

1 c. chopped green pepper

1/2 c. raisins

4 c. chicken broth

2 c. raw rice

1/2 tsp. curry powder

1/2 tsp. salt and pepper

In a skillet stir in rice, butter and seasonings until rice is browned lightly. Add chicken broth, mix and bring to a boil. Cover and simmer 25 minutes. Remove from heat, toss lightly and serve. Rev Yosamu Sewagudde, Church of Uganda.

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Green Peas Rice

http://www.syvum.com/cgi/online/serve.cg...

Enjoy!   :)

Answer 6

Any dish made with rice is good. Try to add your favorite vegis and meats to the rice, whether it is boiled, fried, baked, or woked. It is just good food!

Answer 7

Rice pilaf is good.

u can add veggies(carrots,peas,beans.....)

Answer 8

fried rice.  this is my fav., esp. if I have left over rice.  here are a couple links!

http://www.youtube.com/watch?v=2CjQ9DOq0...

http://www.youtube.com/watch?v=dl4NvSA3h...

Answer 9

mexican rice dish is good! this is  all you have to do! brown the rice in a little bit cooking oil! once the rice is brown put water and one can of tomato sause put salt as desierd put 3 dashis of garlic powder! stir before it starts to boil! after that do not mix  let it boil till its done just keep adding water till done. the reason do not mix ! because your rice will be mushy.

Answer 10

Kashmiri Pulao

Yield: 4 servings

Ingredients:

2 cups basmati rice, washed twice and drained well

2-3 shallots, finely minced

1 large garlic clove, finely minced

1 piece of ginger, peeled and finely minced (1 inch piece)

4 cloves

4 green cardamom pods (gently cracked open)

2 bay leaves

1 cinnamon stick (approximately 2 inches in length)

¼ tsp of saffron threads (soaked in 2 tbsp of milk for at least 15-20 minutes)

¼ cup of golden raisins (sultanas)

¼ cup of dried apricots (chopped)

¼ cup of dried dates (pitted and chopped)

¼ cup of pistachios (shelled and toasted)

¼ cup of almonds (no skin and toasted)

¼ cup of cashews (toasted)

salt and pepper

2 tbsp butter or ghee (clarified butter)

3¾ cups of water

handful of toasted nuts for garnish

edible rose petals for garnish (optional)

Method:

In a large wide skillet (a paella pan works great), heat the butter or ghee on medium heat. Add the shallots, garlic and ginger. Stir continuously so as not to burn, then add the spices (cloves, cardamom pods, bay leaves and cinnamon, salt and pepper). Stir and add the dried fruits and nuts. Mix well to combine and add the rice. Mix well to coat the rice grains and stir for additional 3-4 minutes. Drizzle the saffron and milk mixture into the rice, stir and add the water, cover and reduce the heat to low. Do not open or stir the rice for 18-20 minutes. Remove from the heat and allow the rice to rest for 5 minutes or so. Garnish with the extra nuts and edible rose petals and serve with your favorite Indian dishes.

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FRAGRANT COCONUT RICE

Serves 4

Ingredients:

2 cups Basmati rice

2 cups coconut milk (canned is fine, use the unsweetened variety)

2 cups water

½ cup toasted cashew pieces

4-6 fresh curry leaves

2 small green Thai chilies, slit in half lengthwise

½ tsp black mustard seeds

1 tsp cumin seeds

salt & pepper to taste

small pinch of freshly grated nutmeg

3 tbsp freshly grated coconut (you can use dried unsweetened coconut)

juice of 1 lime

2 tbsp oil (vegetable or canola)

freshly chopped cilantro leaves for garnish

METHOD:

Rinse the rice, drain well and set aside until needed. In a large skillet on medium high heat, add the oil. When hot, very carefully add the mustard seeds and reduce the heat to medium. After the splattering has stopped, add the cumin seeds, curry leaves and green chilies. Add the rice and stir well to combine all the ingredients. Keep stirring until the rice begins to give off a rich nutty and aromatic fragrance. Now add the coconut milk and stir to combine. Then add the water, salt and pepper. Bring the mixture to a boil; reduce the heat to a low gentle simmer and cover. After 8-10 minutes check the rice, stir, add the lime juice and see if it has cooked through. All the water should have evaporated and the rice should be fully cooked. If not, add a little more water and cook for an additional 3-5 minutes. When fully cooked through, add the pinch of freshly grated nutmeg. Then stir in the cashew pieces and freshly grated coconut. Garnish with fresh cilantro leaves and serve.

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LEMON RICE WITH PEANUTS

Serves 4

Ingredients:

2 cups cooked Basmati rice

4 dried red chilies

1 inch piece of fresh ginger, peeled and finely minced

¼ cup unsalted roasted peanuts

4-6 curry leaves

1 tsp black mustard seeds

1 tsp cumin seeds

pinch of asafetida (hing)

½ tsp turmeric

salt and pepper to taste

juice of 2 lemons

2 tbsp oil (vegetable or canola)

freshly chopped cilantro leaves for garnish

METHOD:

This is a great way to use leftover rice, but if you don’t have any leftover rice you can always make the rice ahead of time and let it cool until needed.

In a large skillet on medium high heat, add the oil. When hot, very carefully add the mustard seeds and reduce the heat to medium. After the splattering has stopped, add the cumin seeds, asafetida, curry leaves, peanuts and dried red chilies. Stir fry for 1-2 minutes and add the turmeric, salt and pepper. Stir fry for an additional 2-3 minutes. Next, add the cooked rice and stir well to combine all the ingredients. Then add the lemon juice, salt and pepper. Reduce the heat to low, cover and cook for 5 minutes. Garnish with fresh cilantro leaves and serve.

Answer 11

Very Easy Risotto

INGREDIENTS

    * 2 tablespoons butter

    * 2/3 cup sliced green onion

    * 1 1/3 cups uncooked long-grain rice

    * 4 cups water

    * 1 teaspoon chicken bouillon granules

    * 1/4 teaspoon ground black pepper

    * 3/4 cup grated Parmesan cheese

    

DIRECTIONS

   1. Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.

   2. Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

Answer 12

marinate 2 porkchops in:

6tbs oystersauce

6tbs soy sauce

6tbs hoi sin

1 scallion finely chopped

2 cloves of garlic crushed

1 tbs dry sherry

1 theaspoon sesamy oil.

grill these in the oven, and cut up into pieces.

boil rice (enough for 3 people) a day in advance (so the frying will be easier)

heat a frying pan and stirfy, in this order:

100g shrimp

a scallion finely chopped

100g of peas (deep fried)

the cold rice.

1 tbs of soy sauce (so the rice doesnt stick to the pan to much)