Anyone got any rice recipes?

zippychick

glad it worked out

this thread may also help, ill merge this later

reheating rice is fine if it's done safely - this thread will also help

Zip

terra_ferma

here's some info, it should be OK if it was kept in the fridge and you reheat it properly
http://www.nhs.uk/chq/Pages/Can-reheating-rice-cause-food-poisoning.aspx?CategoryID=51&

EDIT a bit late as OP has already eaten it :rotfl:

Willowpop

Keep the advice coming, the reheating stuff may help someone at some point. I always cool it quickly, keep it in the fridge and eat the next day, reheating properly…I have to be super careful as have problems with my tummy so don't want to shove dodgy rice into it!

bluebag

I frequently make extra rice for what my kids call 'mommas rice'

Fry a little chopped onion, chopped green peppers, garlic and chopped mushrooms in a good few tablespoons of olive oil until soft but not brown.

Mix well into the rice and re-heat the lot in the microwave. Make sure it is all piping hot before serving.

I usually make about 1/4 of the above mix to 3/4 rice.

Only re-heat ONCE. (food safety)

JuC

Not sure if this is the right place to ask, but how do you cool your rice quickly? We box up the leftovers for work lunch - rice and meat in together - but I am concerned it stays warm for too long. What do you do?

Just_Plain_Jane

JuC wrote: »

Not sure if this is the right place to ask, but how do you cool your rice quickly? We box up the leftovers for work lunch - rice and meat in together - but I am concerned it stays warm for too long. What do you do?

Spread the rice out thinly on a baking tray and it will cool quicker than if it's in a solid lump. Transfer to a storage box as soon as it reaches ambient temperature and refrigerate.

I would cool the meat separately and mix with the rice when it's cold.

kerri_gt

Does anyone have any good suggestions for left over coconut rice? I cooked a load tonight (had half a can do coconut milk so used that with water) and had it with a mix of pepper, Sweetcorn, chicken and leftover garlic and herb sauce....looked nice but I found it all a bit sickly. Which has kinda put me off the rice now.

Anything I can add to make it more 'savoury'? I often have rice, soy sauce, peas and Sweetcorn for lunch, would this work and if there are any variations I'd be grateful x

Nargleblast

Could you add sugar, butter and cream, or cinnamon and sultanas and honey, and turn it into a sort of rice pudding? Assuming you haven't got it all mixed with the chicken, sweetcorn, garlic etc!

Nargleblast

A lovely rice recipe is what we had for dinner tonight - kedgeree.

Fry chopped onion until soft in a mixture of oil and butter. Add 200gms rice, a cupful of frozen peas and a huge dollop of curry paste. Heat for a few minutes, mixing the paste into the rice. Add 400mls boiling water, stir well, cover and simmer 15 minutes or so. Stir in flaked fish, herbs, seasoning and heat through for a few minutes. Stir well and add more seasoning if wanted, a lump of butter stirred in also improves it. Serve with poached eggs on the side and provide ketchup or chilli sauce for those philistines who don't appreciate good food!

Steve059

[FONT=&quot]This seems like a good place for this new one ...[/FONT][FONT=&quot]

SAVOURY RICE[/FONT]

Serves 2

INGREDIENTS

100g of bacon
50g of cooked ham
1 onion
2 tablespoons of oil
150g of rice
1 beef stock cube
400ml of water
50g of frozen peas
1 tablespoon of Worcestershire sauce

METHOD

Chop the bacon into 2cm (1 inch) pieces. Chop the ham into 2cm (1 inch) pieces. Peel the onion and chop it into tiny pieces.

Put the oil into a frying pan on a medium heat. Add the bacon and onion. Fry them for about 5 minutes until the meat is just cooked. Stir frequently to stop them sticking.

Add the rice. Stir well. Fry for another 5 minutes until the rice is golden. Stir all the time to stop it sticking.

Add the ham, stock cube and water, peas and Worcestershire sauce. Mix thoroughly.

Bring to the boil, then turn down the heat until it is just boiling. Stir once to stop it sticking to the bottom. Cook for about 20 minutes, until the rice has absorbed all the liquid.