Rice Dishes - 12 Delicious Cooking Recipes

Many national cuisines have rice dishes, which have become not only the hallmark of the country, but also popular brands beyond its borders. In Russian cuisine, this product is not associated with complex traditions. However, rice is universally used in simple and hearty dishes, especially during the Lent period.

Classic pilaf with meat

In the East, pilaf has been cooked since time immemorial. Not only in every country, but in every region there are subtleties of cooking and special recipes for this dish. The Uzbek tradition of cooking pilaf, included in the UNESCO intangible heritage list, can be considered classical.

For pilaf in Ferghana:

• 1 kg of meat;
• 0.5 kg of rice;
• 0.5 kg of carrots;
• 0.3 kg of onions;
• vegetable oil;
• fat tail fat;
• garlic;
• zira;
• barberry;
• pepper;
• salt.

Loose pilaf needs rice of long grain varieties. The key to success is its thorough preparation.

Rice is washed for a long time, grinding in water with hands to wash the entire suspension and starch from the surface of the grains.

Lamb gives a special taste to Uzbek pilaf. In the festive version they use a young lamb up to a year in its entirety. Lamb is cut large enough. Portion pieces with bones are laid out when serving over a dish. From a mature sheep take a loin. Everyday pilaf can be prepared from any meat.

The choice of utensils is extremely important.

The necessary extinguishing regime can be obtained only in a special cauldron with thick walls.

In a conventional pan, pilaf turns into porridge.

1. Traditionally, pilaf is cooked in fat tail. It is melted at the bottom of the cauldron, and the roasted pars are removed. You can add a little vegetable oil, but it should not have a smell.
2. An important stage is oil tinting. The chopped onion is fried until dark and also removed from the pilaf. The oil takes on a rich shade from golden to reddish. The tradition of tinting pilaf with turmeric or saffron came from India. Real pilaf dispenses with this seasoning.
3. Pieces of meat are spread in boiling fat and fry them in high heat, so that a crust forms immediately. The meat will retain its juice and remain soft.
4. Carrots are cut into long strips, rather large. In the finished dish, the pieces will break at least in half.
5. Onions are cut in half rings, in the process of cooking it will melt. In the finished pilaf, it is completely invisible.
6. Vegetables with meat are fried without a lid in their own juice.
7. When the carrots become soft, a part of the zira is rubbed over the cauldron in the palms. This seasoning will give pilaf a taste. The rest of the zira is filled with rice, so that it retains more flavor. For light acidity, barberry is added.
8. Water is poured into the cauldron, at least 0.7 liters per pound of rice. The exact volume depends on the quality of the cereal.
9. When the water boils, the zirvak, that is, the preparation for pilaf, is salted abundantly, given that most of the salt is absorbed by rice.
10. In a boiling zirvak, grits are gently spread, evenly distributing them over the entire surface. You can not mix the dish at this stage.
11. The top contaminated husk is removed from the garlic and drowned with whole heads in rice. Zira is poured over the cereal.
12. Half an hour rice boils heavily without a lid. Most of the liquid should evaporate quickly. A spoon can pierce a layer of rice in several places to speed up the process. Be sure to check the dish for the amount of salt. As long as there is liquid, it can be added.
13. When there is no liquid left, the pilaf is collected in a slide, covered with a ceramic bowl and a lid from a cauldron. Another half an hour, the rice will slowly stew. Https: //www.youtube.com/watch? V = mObv4MpAMQ4

Italian risotto

The famous Italian dish is also cooked in cast-iron dishes, which well accumulate heat and slowly give it away. Due to this, rice can languish, acquiring a velvety delicate taste.

The most popular risotto recipe is Marinara with seafood. To prepare it you will need:

• 100 g of rice;
• any seafood: shrimp, mussels, squid, octopus, scallops;
• fish or chicken broth;
• olive oil;
• 40 - 50 ml of white wine;
• a mixture of peppers;
• salt;
• thyme;
• onion;
• garlic.

Rice in risotto should be steamed very well, so round-grain varieties rich in starch are chosen.

1. Washed rice is poured into boiling oil and fried for several minutes until transparent.
2. Thyme, onion and garlic are added.
3. Fried rice is steamed with wine. To do this, it is poured into the pan. Without covering, rice is continued to mix until the liquid has completely evaporated.
4. The broth is poured in parts so that the temperature of the dish does not change dramatically. You can add hot broth. A new portion is poured when the previous one has already evaporated.
5. Risotto seasoned with salt and pepper
6. The dish is stewed until rice is cooked without a lid. If desired, add tomato sauce or cream to it.
7. Seafood cooks very quickly, usually 3-4 minutes is enough, because they are added at the very end. Https: //www.youtube.com/watch? V = bFu14kAjCow & t = 29s

Dish of Japanese Cuisine - Philadelphia Rolls

Japanese dishes in the form of small sticky rice rolls - sushi and rolls - have become inexplicably popular all over the world and many non-traditional variations.

For the Philadelphia roll:

• 120 g of prepared rice for sushi;
• leaf of dried nori seaweed;
• cucumber;
• avocado;
• 60 g of Philadelphia cream cheese;
• fresh salmon fillet 140 g

Rice is cooked and cooled in advance:

1. Round-grain rice varieties of koshi-Higari or sushi are boiled until cooked.
2. Hot seasoned with rice (or any other) vinegar, salt and sugar.

To work, you need to prepare a bowl of water with lemon juice. Sticky rice will not stick to your hands if you wet your fingers in it. In addition, you will need a special mat to form the roll.

1. Divide the nori sheet in half and lay it on the mat with the smooth side down.
2. Flatten rice with a layer of 1 - 1.5 cm over the entire surface of the sheet. On the long side, the croup should not protrude one centimeter.
3. Arrange the workpiece so that the rice is at the bottom.
4. In the center, lay out the cheese evenly.
5. Peel the avocado and cucumber, cut into strips and lay on cheese.
6. Gently twist the roll using a rug.
7. For cutting fish you need a sharp knife. With salmon fillet, you need to cut the skin at an acute angle to get a perfectly even piece. Slice it into slices.
8. Slices of salmon overlap across the roll. Press lightly with a mat.

Divide the workpiece into portions with a conveniently dipped knife. From one sheet of nori, two rolls are obtained, each cut into 8 parts.

Minced rice casserole

The hostess loves an international dish of boiled rice and meat for the simplicity and speed of cooking.

The necessary ingredients can be found in any kitchen:

• 700 g of boiled rice;
• 500 g of minced meat;
• two eggs;
• carrots, onions and any other vegetables for the filling;
• salt, pepper and seasoning.

If desired, you can make a golden cheese crust on top of the casserole, it will require 100 g of cheese.

1. Rice is cooked in advance. You can use any variety, but you need to boil it as a side dish. Sticky and thick porridge for casseroles is not used.
2. Finely chopped vegetables and minced meat are fried in vegetable oil.
3. Casserole stuffing seasoned with salt, spices, herbs.
4. Stuffing and rice should cool completely.
5. Rice is mixed with raw eggs.
6. Half the rice, minced meat and the remaining rice are layered in a greased form. Layers should be even and slightly tamped.
7. Top the casseroles sprinkled with grated cheese or greased with an egg.
8. Bake the dish at 180 ° C for about 40 minutes until golden brown. Https: //www.youtube.com/watch? V = rKtIBB7dhBc

Classic "Hedgehogs"

The meatballs got a funny name because of the sharp patterns, which protrude over the entire surface like needles. To obtain such a decorative effect, use long grain rice.

For 4 servings:

• 400 g of minced meat;
• egg;
• 100 g of cooked rice;
• onion;
• carrot;
• tomato paste;
• a spoon of flour;
• salt, pepper and seasoning to taste.

To extinguish, about half a liter of water will be required, its amount depends on the size of the pan.

1. Rice is cooked in advance until half cooked and cools.
2. For meatballs, minced meat, rice and egg are mixed. Small balls are formed. From the specified amount of forcemeat, 6–8 “hedgehogs” will be obtained.
3. Carrots and onions are fried in a deep frying pan.
4. Flour, tomato paste, seasonings and salt are added to the vegetables.
5. If desired, the meatballs can be rolled in flour and lightly fried in a separate pan.
6. Pour vegetables with hot water, put meatballs there and simmer for half an hour under the lid over low heat. Https: //www.youtube.com/watch? V = -EC5rJ6z8Lo & t = 290s

Cooking with chicken in the oven

Usually this dish is called "lazy rice", since cooking will require a minimum of time and manipulation.

Would need:

• portioned pieces of chicken;
• vegetables: carrots, onions, peppers, zucchini and others, if desired;
• 300 g of rice;
• 300 ml of water or broth;
• salt, turmeric and paprika.

Rice in this dish should turn out to be friable, so long-grain varieties, preferably steamed, are suitable.

1. Finely chop vegetables, sauté in oil.
2. Rinse the rice.
3. Grate the chicken with salt and any seasoning.
4. Put a layer of vegetables and a layer of rice in a baking sheet.
5. Lay pieces of chicken a short distance from each other.
6. Sprinkle everything with salt, turmeric, paprika and pour water.
7. Put in a preheated oven to 180ºС.
8. Bake until rice is cooked for 30 to 40 minutes.

Simple rice balls

A very simple recipe that makes it possible to use yesterday’s rice porridge or poorly cooked side dish.

Products:

• 200 g of cooked rice;
• 100 g of hard cheese;
• 100 g of ham;
• 150 ml cream;
• egg;
• salt and spices;
• breading.

Ham can be replaced with any meat or mushrooms.

1. Preheat the cream.
2. Grate the cheese.
3. Finely chop the ham.
4. Combine all the ingredients with rice and salt.
5. From the resulting sticky mass to form a meatball.
6. Dip each serving in a beaten egg with spices and roll in breading.
7. Fry in oil until golden brown. Https: //www.youtube.com/watch? V = sK8k3bEg5kU

Lazy cabbage rolls with rice in a slow cooker

Simple rice dishes are even easier and easier to cook in a slow cooker. Lazy cabbage rolls are fried and stewed in the bowl of the device. The result is a delicious dish, after which there are no dirty pans and pans in the sink.

For 3 to 4 servings:

• 150 g of rice;
• 500 g of minced meat;
• 300 g of cabbage;
• egg;
• carrot;
• onion;
• bell pepper;
• tomato paste;
• sour cream;
• vegetable oil;
• salt, seasoning.

First, cabbage rolls are formed:

1. Boil rice until half cooked in Porridge mode.
2. Chopped cabbage and pour boiling water for five minutes.
3. Mix the minced meat with squeezed cabbage, onions and rice.
4. Add the egg, salt and pepper.
5. Blind oval cutlets and roll them in flour.
6. Turn on the "Frying" mode, pour oil on the bottom of the bowl.
7. Fry cabbage rolls on both sides when the bowl warms up. Fry each side for 2 minutes, then remove to a plate.

In the same fat, a refueling is being prepared for stewing.

1. In the "Frying" mode, lightly sauté the vegetables. Transfer back stuffed cabbage.
2. Combine sour cream, tomato paste, salt and seasonings. Dilute everything with water, in which the cabbage was soaked.
3. Pour stuffed cabbage with this sauce almost to the top and set the "Bake" mode for 45 minutes. Https: //www.youtube.com/watch? V = ek4F-kgPYsg

Rice stewed with vegetables

Lenten rice dishes can be seasoned with any vegetables and seasonings, the neutral taste of cereals is combined even with mushrooms. Thanks to this, the fasting table can be made delicious and varied.

Ingredients:

• vegetables at will: onions, garlic, carrots, tomatoes, peppers, zucchini, green beans, peas, corn and so on;
• 300 g of rice;
• 600 ml of water;
• salt and spices.

In a large number of vegetables, rice will never stick together, so any variety can be used. If vegetables are smaller in volume than cereals, it is better to cook long-grain rice.

1. Cut vegetables into small cubes and passer separately in oil. You can do this in one pan, gradually shifting finished products into a bowl.
2. Warm up the spices in oil.
3. Pour washed and dried rice into the pan. Fry it until transparent.
4. Transfer vegetables to rice and fill everything with water.
5. On low heat under the lid, bring the dish to rice cooked.

With mushrooms in a slow cooker

All kinds of mushrooms are combined with rice. A particularly successful duet is obtained with white.

Ingredients:

• 300 g of rice;
• 300 g of porcini mushrooms;
• onion;
• 350 ml of water;
• salt and pepper.

Dried mushrooms are pre-soaked and cooked as much as fresh. Canned dried and cooked twice as fast.

1. Set the mode "Frying" for a quarter of an hour.
2. Warm finely chopped onions for two minutes.
3. Add mushrooms and cook until the end of the cycle.
4. When the mushrooms are ready, add rice, salt, pepper and pour everything with water.
5. Turn on the "Porridge" mode for half an hour.

If you add pistachios, sesame and a pinch of turmeric to the recipe, you get a festive version of the dish.

Carrot Rice with Carrot

Such a lean dish can be prepared in two versions.

A rather casual option is to cook a friable side dish, adding curry seasoning to the semi-cooked rice and adding it to the carrots with a steamed or slightly stewed.

And you can cook this rice in the spirit of Vedic cuisine.

You will need one rather exotic, but, in general, available ingredient:

• Coconut milk - 400 ml;
• carrots - 500 g;
• vegetable oil;
• rice - 300 g;
• water - 500 ml;
• curry - 40 - 50 g;
• salt - 10 g.

Loose rice is cooked separately.

If the coconut milk is dry, it is diluted according to the instructions or a little less water.

1. Dice the carrots and sauté in oil.
2. Season with salt, curry and pour coconut milk.
3. Simmer until tender.
4. When serving, put on boiled rice in a ratio of 1: 1.

Brown rice garnished

Brown unprocessed rice takes much longer to cook than polished rice. In this case, the grains do not boil, but only increase in volume by 2 to 3 times. If you soak the rice the day before for 6 to 12 hours, you can cook it twice as fast.

For a simple side dish:

• 200 g of rice;
• 1 liter of water;
• salt.

Soaked brown rice is soaked. Much less suspended matter and dust settles on its grains than on polished ones. It is enough to grind it in running water for only a few minutes.

1. The swollen grains are washed again.
2. Boil a quarter of an hour over low heat.
3. Drain and repeat the reception again.
4. The finished side dish is seasoned with salt, oil and kept under the lid for another 20 to 30 minutes. The pan is covered with towels so that the rice does not cool down during this time. Https: //www.youtube.com/watch? V = S63gmAAseRY

You can cook rice in different ways. It can be spicy, sweet, piquant, with sourness - any. Feel free to experiment with this grits, and then your diet will never be boring.