BASMATI RICE
Steps:
- Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.
BASMATI WITH TOASTED NOODLES
Not only a staple of Middle Eastern cuisine, this rice dish is also a beautiful bed on which to showcase many dishes. It is fast, simple, and a welcome change from plain, steamed rice.
Provided by Xfactor_MR
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring the basmati rice, 2 cups of water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Sprinkle the fideo noodles into the skillet in a thin layer, and gently cook and stir, turning the noodles frequently, until they fry to a rust-brown color. Pour 1/2 cup of water into the noodles, and bring to a boil. Reduce heat to a simmer, and cook until noodles are tender and water has absorbed, 5 to 8 minutes.
- Gently fluff the cooked basmati rice with a fork, and lightly fold in the cooked fideo and parsley. Add salt to taste.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 38.8 g, Fat 5.2 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 199.2 mg, Sugar 0.9 g
BASMATI RICE PUDDING WITH TOASTED COCONUT
Provided by Food Network
Categories dessert
Time 3h5m
Yield 12 (1/2-cup) servings
Number Of Ingredients 16
Steps:
- Bring rice, 1/2 cup of the milk, water and salt to a boil then turn down to low and cover tightly with foil. Cook until all the moisture is absorbed, about 15 minutes. Let sit turned off with foil still on for 5 more minutes. In a small bowl soak the powdered gelatin with the 2 tablespoons of water. In a saucepan bring the remaining 1 1/2 cups milk to a boil with the vanilla bean. Let sit 15 minutes to infuse. Whisk the yolks with the sugar then temper with the hot milk mixture. Return to the heat and cook gently to thicken. Meanwhile, sponge the gelatin in cold water. Remove thickened anglaise from the heat and add the sponged gelatin. Stir to melt the gelatin then strain into a bowl and stir in the rice. Place over ice water and stir to cool and thicken. As it starts to thicken but before it's too set, fold in the whipped cream and toasted coconut and pour into small dishes. Chill.
- In a small saucepan, over medium heat, stir sugar and water until sugar is completely dissolved. Bring to a boil, remove from heat and cool. Whisk passion fruit puree, lime juice and 1/3 cup of sugar water in a bowl until thoroughly mixed. Store remainder of sugar water (simple syrup) in a bottle in the refrigerator. Drizzle passion fruit sauce over rice pudding.
NOODLE RICE PILAF
By adding a few fine egg noodles to a rice pilaf, you can have a deliciously different side dish. Terrific with fish, this dish also goes well with meat or poultry. -Kathy Schrecengost Oswego, New York
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, heat butter over medium-high heat. Add rice and noodles; cook and stir for 3-4 minutes or until noodles are lightly browned. Stir in broth; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley.
Nutrition Facts : Calories 298 calories, Fat 12g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 759mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
BASMATI RICE PILAF WITH TOASTED PECANS
Make and share this Basmati Rice Pilaf With Toasted Pecans recipe from Food.com.
Provided by MsPia
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook garlic in oil in a medium saucepan for 30 seconds. Add the rice, water and bouillon granules; bring to boil. Reduce heat, cover and simmer 10 minutes.
- Add lemon zest, mushrooms, green onions, red peppers salt and pepper. Cover and continue cooking 10 minutes or til liquid is absorbed and rice is tender.
- Stir in toasted pecans.
- Garnish with lemon slices.
Nutrition Facts : Calories 176.4, Fat 6, SaturatedFat 0.7, Cholesterol 0.2, Sodium 486.4, Carbohydrate 27.9, Fiber 2.3, Sugar 1.5, Protein 4
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TOASTED-COCONUT BASMATI RICE RECIPE - MELISSA RUBEL JACOBSON
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- In a large saucepan, bring the water to a boil. Stir in the rice, salt and cardamom pods and cover. Reduce the heat to low and cook for 15 minutes without removing the lid. Remove the saucepan from the heat and let stand, covered, for 5 minutes.
- Meanwhile, in a medium skillet, toast the almonds over moderate heat, stirring, until golden, about 5 minutes. Transfer to a plate to cool. In the same skillet, toast the coconut until golden, about 4 minutes. Transfer to the plate with the almonds.
- Using a fork, fluff the rice. Remove the cardamom pods. Stir the toasted almonds and coconut into the rice and serve.
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