Feathered Rice Recipes

RICE PAPER FEATHER DOUGHNUTS

Steps:

• Fit a baking sheet with a wire cooling rack.
• For the feathers: Cut out 18 leaf-shaped pieces from the rice paper of varying sizes, 1 1/2 to 2 inches long and 1/2- to 1-inch wide. Starting from the rounded bottom portion of the feather, cut a slit inward towards the center. Continue to create a fringe like design along the edge of the feather working up towards the point of the leaf. The slits should start out larger and slowly taper towards the top. Repeat on the other side, making sure not to cut all the way across (there should be an uncut piece running up the center of the feather).
• Place the feathers on a piece of parchment paper. Using a paintbrush and a small amount of the rose petal dust, lightly brush the fringed portion of some of the feathers, leaving some without any pink coloring. Then brush the petals all over with the silver luster dust.
• For the doughnuts: Put the confectioners' sugar in a bowl. Whisk in the milk until no lumps remain and the glaze is smooth. Dip the tops of the doughnuts in the glaze to thoroughly coat. Hold the doughnut upside down over the bowl for 30 seconds to allow any excess glaze to fall off. Place on the cooling rack frosted-side up.
• Top the doughnuts with sprinkles. Dip the ends of three feathers in the glaze and adhere in a cluster to one side of the doughnut.

FEATHERED RICE

Steps:

• Spread the rice in a shallow pan, place in preheated 375 degree oven.
• Bake, stirring occasionally until golden brown, about 10 minutes.
• Put into casserole, add salt and boiling water.
• Cover tightly and bake 20 minutes at 400 degrees or 30 minutes at 350 degrees until rice absorbs water and puffs up light and fluffy.
• Remove cover at the end of the suggested time, run a fork through it and if moisture is not all absorbed return to oven uncovered for a few minutes.

NUTTY BASMATI RICE WITH ALMONDS

Steps:

• Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.
• Fluff with a fork before serving.

INDIAN BAKED RICE

Steps:

• Wash rice in 6 or 7 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve 10 minutes.
• Preheat oven to 325°F.
• Heat oil in a 4- to 5-quart heavy ovenproof pot over moderate heat until hot but not smoking, then cook almonds, stirring frequently, until golden, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes. Add garlic, jalapeño, garam masala, ginger, and salt and cook, stirring frequently, 1 minute. Add rice and cook over moderately low heat, stirring frequently, 6 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 8 minutes.
• Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 20 minutes. Remove from oven and let stand, covered, 15 minutes. Serve sprinkled with almonds.

FESTIVE RICE MEDLEY

Steps:

• Cook rice according to package directions. In a large skillet, saute the peppers in oil for 2-3 minutes or until tender. Add the cilantro, onion, garlic and salt. Stir in the rice and paprika if desired. Cook for 2-3 minutes or until heated through.

FEATHERLIGHT RICE FLOUR MIX

Steps:

• Combine all and store in an airtight container in the refrigerator.

ITALIAN FEATHER BREAD PIZZA DOUGH

Steps:

• Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes. Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl.
• Knead the dough with your hands until soft and smooth. Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough. Let dough rest for 5 to 10 minutes.