Anyone got any rice recipes?

Pink.

Hi littlechezza,

You are in the right place.

There's an earlier thread on rice recipes that should help so I've added your post to it to keep all the replies together.

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Robothell

Caterina wrote: »

Suppli` (also called Arancini di Riso meaning: little rice oranges)

You need leftover risotto (originally already dressed with sauce or butter and parmesan and spices), mozzarella cheese, breadcrumbs, egg and frying oil.

Mix the leftover risotto with an egg and then form into balls a bit bigger than golf-size and a bit smaller than tennis-size (yeh? hehe). With a clean finger make a hole in the centre and fill with cubed mozzarella, then close the hole with more rice mix. Roll in fine breadcrumbs and deep fry.

Enjoy!

Caterina

Did try to post something about egg fried rice before the threads were merged but didn't work. Now the threads are merged now though, the above recipes looks fantastic. Is it wrong to cook a big risotto tomorrow so I can have this on Monday??!!?? Sounds so mouth watering!

10past6

Hi peeps :hello:

Is there a simple way to cook mushroom risotto, I've followed the instructions on the packet and it's not coming out right :mad:

Stephen_Leak

10past6 wrote: »

Hi peeps :hello:

Is there a simple way to cook mushroom risotto, I've followed the instructions on the packet and it's not coming out right :mad:

I tested the mushroom version of this one last weekend. It turned out AOK, despite adding the stock in one go: I thought you were supposed to add it a little bit at a time.

RISOTTO

Serves 2

INGREDIENTS

2 cloves of garlic
½ an onion
100g (¼ of a 400g tin) of plum tomatoes*
1 tablespoon of olive oil
250g of minced beef, chopped chicken, prawns, mushrooms or frozen mixed vegetables
125g (125ml by volume) of arboreo rice**
1 tablespoon of dried mixed herbs
1 beef, chicken or vegetable stock cube***
250ml of water

METHOD

Peel the garlic and chop it into tiny pieces. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Open the tin of tomatoes. Put the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use 100g and save the other 300g.

Put the oil into a frying pan on a medium heat. Add the garlic and onion and fry for 1 to 2 minutes. Stir frequently to stop it sticking. Add the mince, chicken, prawns, mushrooms or vegetables. Fry for another 3 to 4 minutes, until any meat is an even colour, with no pink bits.

Add the rice and fry for another 1 to 2 minutes. Add the herbs and tomatoes. Crumble the stock cube into the water and pour it into the pan. Mix thoroughly.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook, stirring as the mixture boils, for another 20 to 25 minutes until the liquid is absorbed and the rice is cooked. If it looks like it is getting dry, add some more water and stir.

ADDITIONS & ALTERNATIVES

Substitute 125ml of white wine for 125ml of the water.

TIPS

This dish needs an eye keeping on it all the time to make sure that it cooks properly but stays moist.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

** It might just say “Risotto Rice” on the packet.

*** If using prawns, use either a chicken or vegetable stock cube.

Gingernutmeg

I made a really nice Mexican rice last night when I was trying to use up the odd bits and pieces in the fridge and cupboard. I chopped a small onion and a green pepper really finely, and then sweated them off in a bit of oil until they were soft. Then I added a sprinkling of chilli flakes, and 7oz (175g) of basmati rice, and stirred this over the heat for a while to get nicely warm and coated with the oil. Then I added a veg stock cube and a packet of 'nacho topping' that I'd found - you could add a few spoonfuls of salsa or passata instead, or even half a tin of toms. After that I added 14oz (350g0 of boiling water, stirred it all up and left it to simmer gently until all of the water was absorbed and the rice was cooked. We had this with homemade chilli and it was really tasty, OH has asked for it again. I'd imagine that if you wanted to make this a meal in itself you could add some beans, like black-eye or kidney, and serve it with salad and tortillas.

noonesperfect

I like this recipe for vegetabe rice, t's supposed to feed 4 but I think 3 is more accurate (depends what you have it with I suppose!)

4 oz long grain or basmati rice
a bunch of spring onions, sliced small
half a bell pepper, cut into small pieces
1 stick celery, finely sliced
1 carrot, cut into small dice
4 oz mushrooms, sliced
About 14 fl oz cold water
1 vegetable stock cube
Bouquet Garni

Put everything into a large frying pan, bring to the boil, lower the heat then cover tightly with a lid and simmer for 20 minutes.
The flavour is worth the faff of all the chopping!!!

You could maybe alter the flavour by using different oxos (ie italian or indian)

10past6

Stephen_Leak wrote: »

despite adding the stock in one go: I thought you were supposed to add it a little bit at a time.

I wonder if that's where I went wrong, I added it a little at a time, as suggested, but it just never came out right, however, I tried your recipe Stephen, and it turned out better than my previous one :j

Cakey_2

Baked rice is a favourite in our house.

About 8oz cooked rice,
whatever veg you have in,
cooked fish or meat (I used some cheap roast chicken slices from a packet once and it turned out lovely),
half a pint of veg stock with some tomato puree and herbs and spices mixed in (to taste and suit the sort of rice you are baking).

Sautee the veg, add the meat or fish, add the rice, stir until fully mixed, pour into a casserole, pour the stock mix over, cover with grated cheese, bake for about half an hour gas mark 6 until cheese is golden and bubbling.

I made a mexican style rice last time with some cheap sausages and slices of chorizo, served it with some home made tortillas. Yummo!

chloebelle

Hi all

Have loads of odds & ends at home & my sister had the idea of trying to make savoury rice for dinner. Problem is, don't know how!!! Anyone got a nice basic recipe/method which will allow for chucking in odds & ends? Thanks

Pink.

Hi chloebelle,

There's an earlier thread with lots of recipes/ideas that should help so I've added your question to it.

These threads may help too:


Egg fried rice

Recipe - Risotto

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