Colored Rice Recipes

COLD RICE SALAD

Cold Rice Salad image

Provided by Melissa d'Arabian : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups long-grain white rice, rinsed
Salt
1 cup peas, blanched
1/2 red bell pepper, chopped
1/4 red onion, thinly sliced and soaked in ice water for 10 minutes
2 tablespoons rice wine vinegar
Salt and freshly ground black pepper
6 tablespoons vegetable oil
1 teaspoon toasted sesame oil

Steps:

For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.

PERFECT WHITE RICE

Perfect White Rice image

It is possible to make perfectly fluffy white rice on the stovetop. Sauteing the rice first helps keep the rice grains separate. Keeping the pot covered for the entire cooking time traps the steam which is necessary for properly cooking the rice, and is very important. The last 5 minutes off the heat allow the rice to finish in the residual steam, without burning the bottom.

Provided by zeebee

Categories Side Dish Rice Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

2 teaspoons unsalted butter
1 cup uncooked long-grain white rice
2 cups water
½ teaspoon salt

Steps:

Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt.
Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid.
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 37 g, Cholesterol 5.1 mg, Fat 2.2 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 296.8 mg, Sugar 0.1 g

COLORED RICE

Colored Rice image

Was looking for a different craft for my students to do in Catechism class and found one that uses colored rice. Coloring the rice was so easy and perfect for our Easter craft. Recipe originally came from www.dltk-kids.com, but I mixed up the food coloring to get some different shades.

Provided by Chippie1

Categories Kid Friendly

Time 5m

Yield 1 Cup Colored Rice

Number Of Ingredients 5

Ingredients

2 teaspoons rubbing alcohol
12 drops liquid food coloring (color of choice)
1 cup uncooked white rice
aluminum foil
baking sheet

Steps:

In a ziplock bag, combine alcohol rub and food coloring.
Pour in the rice and close the bag.
(You better close the bag unless you want to change the color of your kitchen, LOL).
Shake the bag well (like the shake and bake stuff).
Place a piece of aluminum foil on a cookie sheet and pour the rice onto it.
Let dry for about 1/2 a day in a warm and airy place.
Use for any type of craft.

Nutrition Facts : Calories 684.5, Fat 1, SaturatedFat 0.2, Sodium 12.9, Carbohydrate 151.1, Fiber 5.2, Protein 12.6

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