'Rice' ↓

Indian Rice varieties like Pulao, Biryani and all other rice recipes are featured here. Generally Rice is the main dish along with bread and is an important part of Indian Cooking. Find lots more Rice recipes from the Indian Food Kitchen website here - http://www.top-indian-recipes.com/indian-rice-recipes.htm

Ingredients:

2 cups basmati (long grain rice)-washed and soaked for an hour
2 tbsp ghee
1 tbsp cumin seeds
1 tbsp shredded ginger
1 cup shelled green peas
1 cup potatoes-peeled and chopped fine
2 tbsp powdered coriander seeds
1 tsp powdered garam masala
1 tbsp salt
1 tsp turmeric

Method:

In a heavy based pan, heat the ghee and add the cumin and the ginger.When the ginger becomes a little brown, add the peas and potatoes, drained rice, coriander, garam masala, salt and turmeric, and stir-fry till wellmixed.

Add 4 cups water, and bring to a boil uncovered, then lower the heat and cover. The rice should be done in 10 minutes. Serve hot.

1 cup rice-picked and washed
1 cup arhar ki daal-picked and washed
1 tsp dal chini-broken roughly
1 cup dry coconut-grated
1 tsp sabut kali mirch
1 tbsp channa daal
1 tsp sabut dhania
2 whole red chillies
1 cup onions-chopped
6 tbsp tamarind pulp
1 tbsp salt or to taste,
1 tbsp jaggery 1 cup mixed vegetables-chopped, boiled and drained
1 tbsp oil
1 tsp mustard seeds
12-15 curry leaves
1 tsp cumin seeds

Fry the dal chini, dry cocunut, sabut kali mirch in a tablespoon of oil. Grind the dal chini, sookha nariyal, sabut kali mirch, channa daal, sabut dhania, red chillies and the onions into a paste.

Cook rice and daal together to a soft and wet consistency—like a soft khichdee.

Japanese food, similar to Indian food, uses rice (mostly boiled) as part of thier menu. Here the author of Mycookery.com, Noraini Maksuri shows us 3 ways in which Japanese cook rice.

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Rice Recipes at Indian food Kitchen

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Rice may be cooked by 3 methods, each of which requires a different proportion of water. These methods are boiling, which requires 12 times as much water as rice; the Japanese method, which requires 5 times as much; and steaming, which requires 2-1/2 times as much.

Whichever of these methods is used, however, it should be remembered that the rice grains, when properly cooked, must be whole and distinct. To give them this form and prevent the rice from having a pasty appearance, this cereal should not be stirred too much in cooking nor should it be cooked too long.

JAPANESE METHOD - Rice prepared by the Japanese method may be used in the same ways as boiled rice. However, unless some use is to be made of the liquid from boiled rice, the Japanese method has the advantage of being a more economical way of cooking this cereal.

JAPANESE METHOD (Sufficient to Serve Eight)

• 1 cup. rice ;
• 1-1/2 tsp.
• Salt;
• 5 cups. boiling water

Wash the rice, add it to the boiling salted water, and boil slowly for 15 minutes. Then cover the utensil in which the rice is cooking and place it in the oven for 15 minutes more, in order to evaporate the water more completely and make the grains soft without being mushy. Serve in the same way as boiled rice.

BOILED RICE

Boiling is about the simplest way. Properly boiled rice not only forms a valuable dish itself, but is an excellent foundation for other dishes that may be served at any meal. The water in which rice is boiled should not be wasted, as it contains much nutritive material. This water may be utilized in the preparation of soups or sauces, or it may even be used to supply the liquid required in the making of yeast bread.

BOILED RICE (Sufficient to Serve Eight)

• 1 c. rice
• 3 tsp. Salt;
• 3 qt. boiling water

Wash the rice carefully and add it to the boiling salted water. Boil rapidly until the water begins to appear milky because of the starch coming out of the rice into the water or until a grain can be easily crushed between the fingers. Drain the cooked rice through a colander, and then pour cold water over the rice in the colander, so as to wash out the loose starch and leave each grain distinct. Reheat the rice by shaking it over the fire, and serve hot with butter, gravy, or cream or milk and sugar.

STEAMED RICE

To steam rice requires more time than either of the preceding cooking methods, but it causes no loss of food material. Then, too, unless the rice is stirred too much while it is steaming, it will have a better appearance than rice cooked by the other methods. As in the case of boiled rice, steamed rice may be used as the foundation for a variety of dishes and may be served in any meal.

STEAMED RICE (Sufficient to Serve Six)

• 1 c. rice;
• 1-1/2 tsp.
• Salt
• 2-1/2 c. water

Wash the rice carefully and add it to the boiling salted water. Cook it for 5 minutes and then place it in a double boiler and allow it to cook until it is soft. Keep the cooking utensil covered and do not stir the rice. About 1 hour will be required to cook rice in this way. Serve in the same way as boiled rice.

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Noraini Maskuri enjoys cooking and has professional training in bakery. She owns the site MyCookery.com and runs the blog at http://www.mycookery.com/blog/

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Now check out different Rice Recipes in our main site…

A sweet Payasam ( Kheer ) recipe to keep the festive season alive.

Raw rice - 1/2 cup
Green gram dhal - 1/2 cup
bengal gram dhal - 1/2 cup
Milk - 2 cups
coconut - 1 medium sized
cashewnuts - 1 tblsp.
ghee - 1 1/2 tblsp.
jaggery ( grated) - 2 cups

Grate the coconut and grind to a fine paste with the required amount of water. Strain and take extract out of it. Add more water to the ground coconut again, grind and take another extract. dry roast rice, dhal seperately till a golden colour. Allow this to cool, wash and cook green gram dhal seperately in enough water. Mix Bengal gram dhal, rice and pressure cook with milk for 10-12 minutes.

Mix everything together, add jaggery and cook in reduced flame till it melts along with second extract . Allow to boil for few minutes and then add first extract of coconut. When it reaches boiling point remove from fire and serve hot with fried cashewnuts.