Rice Coastal Style Recipes

RICE COASTAL STYLE

Rice Coastal Style image

Very traditional rice served on the South-West coast of Mexico. Although Mexican women would only use long-grain white rice, I make this with brown rice, too. There are so many nice vegetables in this rice, this coulld be served as a vegetarian main dish.

Provided by CaribbeanQueen

Categories Low Protein

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups long-grain rice
1/4-1/2 half onion
3 garlic cloves
1/2 cup water
oil
1 1/2 cups carrots, chopped
4 cups hot water
2 teaspoons salt
1 1/2 cups corn kernels
2 cups cabbage, coarsely chopped

Steps:

Soak the rice in the warm water for 5 minutes, rinse and drain.
In a blender, puree' the onion and garlic in the 1/2 cup of water and set aside.
Heat 2 - 3 tablespoons oil in a large skillet, add the rice and saute', stirring lightly, until the grains separate and become translucent, about 5 minutes. If there is excess oil, pour it off.
Add the chopped carrots; stir for a couple of minutes. Add onion puree'; stir another couple of minutes.
Add the hot water and salt. When the water comes to a boil, add the corn and cabbage, stir, cover and cook until the rice is done. Takes about 20 - 30 minutes depending on how hot your burners get.

Nutrition Facts : Calories 282.2, Fat 0.8, SaturatedFat 0.2, Sodium 806.6, Carbohydrate 62.7, Fiber 3.2, Sugar 2.4, Protein 6.4

OLD-FASHIONED RICE CUSTARD

Old-Fashioned Rice Custard image

I don't remember where or how I found this dessert. When I took it to a family reunion many years ago, however, a great-uncle was sure I'd used my great-grandmother's recipe! Church suppers are among the places I've carried my rice custard. At home, I like to have it warm for dinner. Then, the next morning, I'll frequently enjoy the leftovers cold for my breakfast. This dish is one I've been making for nearly as long as I've been married-and that's 42 years. My husband and I were true childhood sweethearts (I have known him since I was 3-1/2!). We have a daughter and two grandchildren. They live 15 minutes away, and they're the center of our life.

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

1/2 cup uncooked long-grain rice
4 cups 2% milk, divided
1/4 cup butter, cubed
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground nutmeg

Steps:

In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly , In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture., Pour into a lightly greased 2-qt. baking dish; sprinkle with nutmeg. Bake at 350° for 50 minutes or until knife inserted in the center comes out clean.

Nutrition Facts : Calories 256 calories, Fat 10g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 209mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 0 fiber), Protein 7g protein.

GULF COAST-STYLE WHITE RICE PILAF (ARROZ BLANCO)

Gulf Coast-Style White Rice Pilaf (Arroz Blanco) image

I love this recipe because it cooks in the oven leaving more room on the stovetop or it can cook along with your enchiladas! From Rick Bayless.

Provided by cookiedog

Categories Long Grain Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil
1 1/2 cups white rice (I like the meatier texture of medium-grain rice)
1 small white onion, chopped into 1/4 inch pieces
2 garlic cloves, peeled and finely chopped
1 3/4 cups chicken broth
salt
3 tablespoons coarsely chopped flat leaf parsley, for garnish

Steps:

Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently ntil the grains of rice turn from translucent to milky-white, about 5 minutes-for the whitest rice, they shouldn't brown.
Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 teaspoons salt (that's what I usually neeed when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.
Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes.
Fluff the rice with a fork and sprinkle with the chopped parsley.

Nutrition Facts : Calories 219.4, Fat 4.1, SaturatedFat 0.6, Sodium 222.7, Carbohydrate 39.6, Fiber 1.6, Sugar 0.7, Protein 4.8

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