Rice With Anise Flavoring Recipes

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RICE WITH ANISE FLAVORING



Rice With Anise Flavoring image

Provided by Florence Fabricant

Categories     dinner, easy, quick, side dish

Time 22m

Yield 6 servings

Number Of Ingredients 7

1 tablespoon olive oil
1 teaspoon minced fresh ginger
1 clove garlic, minced
1 tablespoon Chinese five-spice powder
1 1/2 cups long-grain rice
2 1/3 cups chicken stock
Salt to taste

Steps:

  • Heat the oil in a heavy saucepan. Add the ginger and garlic, stir-fry until they sizzle, then add the five-spice powder. Stir in the rice until the grains are well coated with the oil and seasonings, then add the stock. Bring to a simmer. Season to taste with salt.
  • Cover tightly, reduce the heat to very low and cook for 17 minutes. All the liquids should be absorbed.
  • Remove the pan from the heat and set aside, covered, for five minutes before serving.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 4 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 334 milligrams, Sugar 2 grams

JASMINE JEWELED RICE PERSIAN-STYLE



Jasmine Jeweled Rice Persian-Style image

Here is another Persian rice recipe this time with the lovely flavors of star anise, perfume-y Jasmine rice and sweet dried apricots. Local recipe. *Update: the amount of star anise in this recipe was reduced from 3-4 to 1-2.

Provided by COOKGIRl

Categories     Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/3 cup roasted pistachios
1/3 cup dried apricot, roughly chopped
1/4 cup roasted almonds, roughly chopped (I used slivered almonds and skipped the chopping)
1/4 cup unsalted butter, melted
1 cup jasmine rice (can substitute basmati or any other non-sticky rice)
1/2 teaspoon salt (reduced from 1 teaspoon)
1 -2 star anise
2 1/8 cups boiling water
2 red onions

Steps:

  • Reserve a tablespoon each of pistachios, apricots and almonds for garnish.
  • Melt a tablespoon of butter in a medium saucepan on low heat. Toss the rice in the butter, then add the remaining pistachios, apricots and almonds, plus the salt and star anise.
  • Add boiling water and simmer. Cover and check after 15 minutes, but do not stir.
  • Slice onions thinly and place on a baking tray in a flat layer. Drizzle with 4 tablespoons of butter and place in a 350-degree oven. Bake, tossing occasionally, until crispy.
  • Place rice mixture in a serving dish and garnish with the reserved pistachios, almonds and apricots, plus the crispy onions.
  • Heat remaining butter almost to bubbling, then pour over the rice so that it glistens.

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