Toasted Rice Recipes

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TOASTED-COCONUT RICE



Toasted-Coconut Rice image

The toasted coconut adds a nice nutty flavor to this rice dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 35m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1/2 cup finely shredded unsweetened coconut
1 cup basmati rice
2 cups water
3/4 teaspoon coarse salt
2 scallions, thinly sliced on the bias

Steps:

  • Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
  • Set aside 2 tablespoons coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil. Reduce heat, and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.
  • Garnish with reserved coconut and the scallions.

ROASTED CAULIFLOWER "RICE"



Roasted Cauliflower

Cauliflower rice is a great low-calorie dish to have in your arsenal especially if you are eating low-carb. Super low in carbs, yet such a satisfying dish you will forget it's made from a vegetable and not a grain. There are two reasons I opted for roasted riced cauliflower in place of sauteed: 1) more flavor and 2) better texture.

Provided by Dana Sterling

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Rice

Time 47m

Yield 8

Number Of Ingredients 4

cooking spray
2 heads cauliflower, cut into 1/2-inch pieces
1 ½ tablespoons avocado oil
¾ teaspoon salt, divided

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.
  • Fill a food processor 1/4 of the way with cauliflower pieces. Pulse 8 to 12 times until cauliflower is the size of rice grains. Transfer to a large bowl. Repeat with remaining cauliflower pieces.
  • Drizzle avocado oil over cauliflower "rice"; toss until well-distributed.
  • Spread 2 1/2 cups of the rice in an even layer on each lined baking sheet.
  • Roast rice until golden, about 16 minutes. Remove from oven, stir well, and spread out again. Return to oven and roast for 6 minutes. Remove from oven, stir well, and spread out again. Continue roasting until browned, about 5 minutes more.
  • Season each sheet of roasted rice with 1/4 teaspoon salt and place in a large container.

Nutrition Facts : Calories 59.4 calories, Carbohydrate 7.6 g, Fat 2.8 g, Fiber 3.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 261.1 mg, Sugar 3.5 g

TOASTED RICE



Toasted Rice image

Make and share this Toasted Rice recipe from Food.com.

Provided by RedVinoGirl

Categories     Long Grain Rice

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

4 tablespoons butter
2 cups converted rice
1 teaspoon salt
1/2 teaspoon pepper
2 cups low sodium chicken broth
2 cups water
2 scallions, chopped
2 tablespoons parsley, chopped

Steps:

  • Melt 4 tablespoons butter in a pot over medium-high heat.
  • Stir in 2 cups converted long-grain rice, 1 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring until the rice is golden, about 5 minutes.
  • Add 2 cups each chicken broth and water, bring to a simmer, then cover and cook over low heat, 15 minutes.
  • Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

OVEN TOASTED RICE



Oven Toasted Rice image

Make and share this Oven Toasted Rice recipe from Food.com.

Provided by Mandy

Categories     Long Grain Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup long grain rice
60 g butter
1 cup rich chicken broth
3/4 cup white wine
1/2 cup shallots or 1/2 cup spring onion, chopped
1 -2 tablespoon soy sauce
salt & pepper, to taste

Steps:

  • Scatter rice into a baking dish and place into a moderate oven to toast lightly, add butter, mix until melted and return to oven for 2-3 minutes.
  • Carefully pour in heated stock and wine, stir through.
  • Cover & cook in the oven for 25 minutes.
  • Loosen the rice with a fork, add shallots and soy sauce and toss through; season well.
  • Return to oven to partially soften the shallots and evaporate any remaining liquid before serving.

GROUND TOASTED RICE



Ground Toasted Rice image

Rice that has been slowly toasted and then ground is mixed into smooth meat pastes for added texture and depth or sprinkled onto foods as a garnish. It can be purchased, usually packed in small plastic bags, but it is more fragrant and flavorful when freshly made. Some cooks like to grind the rice in an old-fashioned hand-cranked coffee or spice grinder. I prefer the speed of an electric coffee grinder that I reserve exclusively for grinding spices.

Number Of Ingredients 1

Rice, in amount specified in recipe

Steps:

  • Select a skillet in which the rice fits in a thin layer. Put the rice in the pan, place over medium-low heat, and toast the rice, shaking the pan occasionally. The grains will first turn opaque and then golden. When the rice starts to show color, monitor the skillet closely, shaking it more frequently so that each grain toasts evenly. The grains will give off a fragrant nuttiness and shrink a bit, and the small holes at the end of each grain will be dark and visible. In general, it takes about 15 minutes to toast rice properly. When the grains are golden and/or golden brown, they are ready. Remove from the heat and let cool.
  • When the grains are cool enough to handle, grind the rice in 1-tablespoon batches in a clean, dry electric coffee grinder. Pulse each batch about 8 times to achieve the texture of fine cornmeal. Do not grind to a fine powder. Put the ground rice through a coarse-mesh sieve, return the bits that didn't go through the sieve to the grinder, and add the next batch of whole toasted grains. Repeat, passing each batch through the sieve and returning any bits to the grinder. At the end, there will be some bits that will have to be discarded. You can save time by preparing the ground toasted rice several hours in advance and keeping it at room temperature covered with plastic wrap.

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