Rice Porridge With Crabmeat Recipes

RICE PORRIDGE WITH CRABMEAT

Rice Porridge With Crabmeat image

Make and share this Rice Porridge With Crabmeat recipe from Food.com.

Provided by kumiko_aki

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 ounces broccoli, trimmed
6 1/2 cups cooked rice
2 cups dashi
1 tablespoon light soy sauce
4 tablespoons sake
7 ounces cooked crabmeat
1 tablespoon rice vinegar

Steps:

cut broccoli, blanch and set aside.
put rice, dashi, soy sauce, and sake in a saucepan, cover, and place over medium heat. when it starts to boil remove the lid and reduce the heat.
add crabmeat and broccoli, stir and cook for 3 minutes. add vinegar and serve.

Nutrition Facts : Calories 310.9, Fat 0.7, SaturatedFat 0.1, Cholesterol 13.9, Sodium 450.4, Carbohydrate 59.5, Fiber 1.1, Sugar 0.4, Protein 11.7

RICE PORRIDGE WITH SQUASH AND BROWN BUTTER

Rice Porridge With Squash and Brown Butter image

This recipe for a rich, winter-y rice porridge comes from Minh Phan, the owner of Porridge + Puffs in Los Angeles. Ms. Phan is a porridge whisperer, creating all kinds of complex, beautiful rice bowls, and her velvet porridge rich with roasted squash is no exception. To make a simple version of it at home, roast a mix of squash then purée it with brown butter and a little half and half. Stir the mixture into loose, cooked rice for a comforting meal you can eat plain, topped with pickled vegetables and herbs, some browned sausage or dressed salad leaves. Ms. Phan lets the cooked rice rest overnight so the grains absorb the seasoning evenly, but if you're in a rush, you can go ahead and eat it right away.

Provided by Tejal Rao

Categories easy, quick, grains and rice, main course

Time 8h40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 cups water
1 cup medium-grain white rice
1 teaspoon kosher salt, plus more to taste
Black pepper, to taste
1 1/2 to 2 pounds mixed squash, such as honeynut, kabocha or butternut
4 tablespoons vegetable oil
6 ounces unsalted butter
1/2 cup half-and-half
Handful of fresh herbs, such as mint, lemon balm or basil, to garnish
Pickled vegetables, to garnish

Steps:

In a pot, add the cold water and rice, and place over medium heat. Slowly bring to a boil, stirring occasionally to keep rice from sticking to the bottom of the pan, then turn down to low heat and simmer. When rice is tender and water is almost evaporated, about 20 minutes, season the rice, and stir well. Cool at room temperature, then transfer to the fridge overnight.
Heat the oven to 400. Halve the squash, then use a knife to remove the skin, and roughly chop squash into 2-inch pieces. Toss with oil, and spread on a baking sheet. Sprinkle with salt, and roast for 30 minutes, or until browned and tender all the way through.
In a saucepan over medium heat, melt the butter, and simmer until the butter spatters and the milk solids turn brown, about 10 minutes. Set aside to cool for a few minutes. Add the squash, browned butter and half-and-half to a blender and purée, stopping to scrape down the sides as needed to get a very evenly smooth purée. Add a splash more water if needed to help the blades catch the squash.
After the rice has rested for about 8 hours, or overnight, warm it in a large saucepan over medium heat, stirring gently with a splash of water. The porridge should be thick and shiny, but not soupy, with the texture of a soft risotto. When it is warm, add the squash purée, and stir well. Simmer everything together on low heat for about five minutes, then taste and season as needed with salt and pepper. Ladle hot porridge into bowls, and garnish with a mix of fresh herbs and pickled vegetables.

Nutrition Facts : @context http, Calories 715, UnsaturatedFat 24 grams, Carbohydrate 58 grams, Fat 53 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 25 grams, Sodium 503 milligrams, Sugar 6 grams, TransFat 2 grams

CRAB FRIED RICE

Crab Fried Rice image

This fried rice is very easy and so popular for Thai and Chinese. Try this recipe and you'll find it is very nice taste. Serve with chili in fish sauce or called in Thai 'Nam Pla Prik.' Enjoy!!!

Provided by Karnjana

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

⅔ cup uncooked long grain white rice
1 ⅓ cups water
3 tablespoons vegetable oil
2 medium onions, cut into wedges
3 cloves garlic, chopped
½ tablespoon white sugar
2 teaspoons salt
1 egg, beaten
¼ pound cooked crabmeat
3 green onions, chopped
1 tablespoon chopped cilantro
½ cucumber, sliced
1 lime, sliced

Steps:

Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crabmeat, green onions, and cilantro. Continue cooking 2 to 5 minutes, until the crab is heated through. Garnish with the cucumber and lime slices to serve.

Nutrition Facts : Calories 303.6 calories, Carbohydrate 37.4 g, Cholesterol 68.1 mg, Fat 12.2 g, Fiber 2.3 g, Protein 11.6 g, SaturatedFat 2.1 g, Sodium 1294 mg, Sugar 5 g

SCANDINAVIAN-STYLE RICE PORRIDGE

Scandinavian-Style Rice Porridge image

This is a delicious rice dessert known in our family as 'Rumagrit.' It came down through our family from Mary Beth B. She is the woman who deserves all the credit for this, and we are posting it in her name.

Provided by MaryBeth B

Categories World Cuisine Recipes European Scandinavian

Time 1h55m

Yield 8

Number Of Ingredients 7

Ingredients

8 whole green cardamom pods, lightly crushed to remove seeds, discarding pods
½ gallon whole milk
1 cup uncooked white rice
1 cup unsalted butter
1 cup sugar
3 tablespoons unsalted butter, or amount desired
1 teaspoon ground cinnamon

Steps:

Using a rolling pin, crush the cardamom seeds until very fine. Place the cardamom, milk, rice, and butter into a deep, heavy pan. While slowly stirring the milk mixture, cook over medium heat for 90 minutes. Lower the heat if necessary to prevent the milk from boiling or overheating. Stir in the sugar, and continue cooking until the mixture thickens, about 15 minutes more.
Pour the rice mixture into a serving bowl. Place 3 tablespoons butter on top, and allow to melt. Dust with cinnamon. Serve warm or cold.

Nutrition Facts : Calories 573.3 calories, Carbohydrate 55.5 g, Cholesterol 96.9 mg, Fat 35.4 g, Fiber 0.8 g, Protein 9.9 g, SaturatedFat 21.9 g, Sodium 293 mg, Sugar 36.1 g

SHRIMP AND CRAB MEAT WITH RICE

Shrimp and Crab Meat With Rice image

Make and share this Shrimp and Crab Meat With Rice recipe from Food.com.

Provided by Eric R.

Categories Healthy

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon granulated garlic
2 1/2 cups chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper (to taste)
2 teaspoons Tabasco sauce
1 1/2 lbs shrimp, peeled and deveined
1 1/2 lbs lump crabmeat
1/4 cup green onion, chopped
1/4 cup fresh parsley or 1 1/2 tablespoons dried parsley
3 cups cooked basmati rice or 3 cups brown rice

Steps:

In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
Serve over rice.

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