Boiled Rice Riz Poche Recipes

BOILED RICE (RIZ POCHE)

Steps:

• Put the rice in a saucepan and add the waterand salt to taste. Bring to the boil and cook until rice is tender, about 15 minutes. Drain and set aside.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

PASTA METHOD FOR BOILING RICE

Steps:

• Bring a large pot of water to a boil, then add rice. Lower to a simmer and cook, stirring occasionally, until rice is cooked through, about 11 minutes. Drain rice and return to the same pot. Cook rice over very low heat, stirring constantly, until excess water has evaporated, about 1 minute. Fluff with a fork and serve.

BOILED RICE

Steps:

• Measure the rice and tip into a sieve. Wash the rice under running cold water until it runs clear.
• then tip the rice,oil, salt and water into a microwave-proof bowl -a Pyrex bowl is fine- with a lid that will allow steam to pass. Alternatively, cover the bowl tightly with microwavable film and pierce this three or four times with a sharp pointed knife. Cook on high for 5 minutes; then on defrost for 10-12 minutes. The rice will stay hot for up to 15 minutes if you keep it covered. I recommend this procedure only for white rice.

RIZ A L'IMPERATRICE

Steps:

• Wash rice. Cover with cold water and bring to a boil. Boil for 2 minutes. Drain and transfer to a saucepan containing 1 1/4 cups milk and simmer until the rice is very tender. Heat remaining milk.
• In the top of a double boiler, combine the egg yolks and sugar. Gradually stir in the hot milk and continue stirring until smooth and thick. Add softened gelatin and vanilla. Strain. Mix into the rice and cool until the mixture begins to set.
• Soak the 3/4 cup candied or preserved fruit in a little rum or whiskey for 1/2 hour. Whip the heavy cream and fold in the soaked fruit. Mix into the rice mixture. Turn into a decorative ring mold and chill. Before serving, unmold on a platter and decorate with glacè cherries or candied citron and candied pineapple.

RIZ A L' IMPERATRICE (RICE IMPERIAL)

Steps:

• Add rice to boiling water; bring to boil again. Drain. Return rice to pan and add 2 cups of the millk, orange rind, 2-1/2 teaspoons of the vanilla, and salt. Cover and simmer for 1/2 hour or until rice is very tender and liquid has been absorbed. Set aside.
• Marinate 1-3/4 cups glaceed fruit in orange juice.
• Combine in a double boiler: egg yolks, 3/4 cup sugar and remaining 1-1/2 cups milk. Cook over medium heat, stirring constantly, until mixture coats a spoon. Add another 2-1/2 teaspoons vanilla and remove from heat.
• Soften gelatin in cold water and stir into the hot custard mixture until dissolved. Add to the rice and cool to room temperature. Add marinated fruit to pudding and taste for sweetness. More sugar may be added if needed.
• Whip cream with remaining 1/4 cup sugar and remaining 1/2 teaspoon vanilla until stiff and shiny. Fold 3/4 of the cream into the pudding and turn into a 2-quart decorative mold.
• Refrigerate for at least 4 hours or overnight. Unmold onto serving plate and decorate with remaining whipped cream, glaceed fruit and cherries.

RIZ CREOLE

Steps:

• Bring the water to a boil in a saucepan and add salt and rice. When the water returns to a boil, let rice boil vigorously for exactly 17 minutes.
• Drain in a colander; run hot water over the rice. Drain again.
• Add the butter, salt and pepper. Sprinkle with lemon juice and toss until the grains are coated.