Sweet Spiced Rice Recipes

SWEET & SPICY RICE JAMAICAN STYLE

Steps:

• Add water to saucepan, rice cooker or microwave rice cooker.
• Add all of the spices.
• Heat the water. Stir.
• Add the rice, raisins and coconut.
• Cook covered until all water is absorbed.
• Once the heat is up to simmer, cover and cook on low heat. 20 to 25 minutes on stove top.
• Microwave: 20 minutes at 70% power, then high power for 6 to 8 minutes.
• Rice Cooker: Follow Instructions.
• For Salad: Chill rice, then add crushed pineapple and whipped topping, fold in and serve. Salad will serve 12 to 15 servings.
• Serve cold with milk or vanilla ice cream on top individual serving dishes or hot with a little margarine.
• Note: Use 1 1/4 tsp Jamaican Jerk Seasoning if you want it spicier. Use 1 1/4 teaspoons Chinese 5 Spice if you want more cinnamon and anise taste.

SWEET SPICED RICE

Steps:

• Wash rice three to four times in cold water, until the water you drain from it runs almost clear. Drain well and put in a large microwave safe bowl.
• Cover with the boiling water.
• Add all the other ingredients, except the garnish, and stir well.
• Microwave uncovered on full power for 17 minutes. Don't disturb during cooking time.
• If rice seems undercooked add a little more water and cook for a further 1 or 2 minutes.
• Cover tightly and leave to stand for 5 minutes.
• Stir and fluff lightly with a fork.
• Garnish and serve!

SWEET AND SPICY HAM FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the remaining tablespoon oil, then add the ham and shiitakes and cook, stirring constantly, until golden, about 3 minutes. Add the bell pepper, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the pepper are crisp-tender, about 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the scallions and serve.
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