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    101 Things To Do With Rice
    101 Things To Do With Rice
    101 Things To Do With Rice
    Ebook132 pages1 hour

    101 Things To Do With Rice

    By Donna Kelly and Stephanie Ashcraft

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    About this ebook

    From the authors of 101 Things to Do With Cake Mix and 101 Things to Do With Canned Soup, 101 tasty yet simple ways to serve rice.

     

    Whether steamed, baked, fried or rolled, rice is the most widely consumed staple food worldwide with many varieties that vary by region. 101 Things To Do With Rice offers recipes using both long and short grain, wild, risotto, brown, Basmati and more. With so many different varieties and even more ways to serve it, you can enjoy rice for lunch, dinner and dessert. Be sure to try delicious dishes like New Orleans Jambalaya, Lemon Artichoke Rice Soup, Cowboy Rice, Dessert Sushi Rolls and many more!

    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateJul 7, 2015
    ISBN9781423640349
    101 Things To Do With Rice
    Author

    Donna Kelly

    Donna Kelly is the author of several cookbooks, including French Toast, 101 Things To Do With a Tortilla, 101 Things To Do With Chicken, 101 Things To Do With Tofu, 101 Things To Do with Canned Soup, and 101 Things To Do With a Toaster Oven. Donna Kelly, was born and raised in Southern Arizona. She has four children and works as a prosecuting attorney.She lives in Provo, Utah.

    Read more from Donna Kelly

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      Book preview

      101 Things To Do With Rice - Donna Kelly

      Helpful Hints

      To cook the perfect rice, keep lid on pan to prevent steam from escaping. Do not stir unless directed to do so in the recipe. Stirring will release starch causing rice to become sticky. At the end of specified cooking time, remove lid and test for doneness. If water has not been completely absorbed or rice is not tender, return to heat, cover and cook an additional 2 to 4 minutes, until done.

      One cup uncooked rice equals 2-1/2 to 3 cups cooked rice. Two cups uncooked rice yields 5 to 6 cups cooked rice.

      Many recipes in this cookbook call for cooked white rice. To cook traditional white rice: Use 1 cup of rice to 2 cups water or broth. Bring to a boil in a saucepan, reduce heat to low, cover and simmer for 15 to 20 minutes. Let stand, covered, for 5 to 10 minutes before serving. Three Step Perfect White Rice is wonderful in any recipe that calls for cooked white rice as well.

      Three Step Perfect White Rice

      2 cups long-grain white rice

      3 tablespoons vegetable oil

      4 cups hot water

      1 tablespoon lemon juice

      1 teaspoon salt

      In a medium saucepan over medium-high heat, cook the rice in the oil until most of the rice kernels turn opaque white, about 3 minutes, stirring frequently. Add water, lemon juice and salt. Turn heat to high and bring to a boil and stir rice. Reduce heat to low so that rice is simmering very slowly. Do not stir. Cover and cook 15 to 20 minutes, until all water is absorbed. Remove from heat, uncover and let stand for 5 minutes. Fluff with a fork.

      To cook brown rice: Use 1 cup of rice to 2 cups of water or broth. Bring to a boil in a saucepan, reduce heat to low, cover and simmer for 45 minutes. Let stand, covered, for 5 to 10 minutes before serving.

      To cook wild rice: Use 1 cup of rice to 3 cups of water or broth. Bring to a boil in a saucepan, reduce heat to low, cover and simmer for 45 minutes. Let stand, covered, for 5 to 10 minutes before serving.

      Rice cookers simplify the cooking process and keep rice warm until ready to use. You can find ratios of rice to liquid, cooking time and amount yielded below.

      The first time you try a recipe, check for doneness 5 minutes before its minimum cooking time is over. Each oven heats differently.

      Low-fat, light, low-sugar or low-sodium ingredients can be substituted in any recipe. Ground turkey can be used in place of ground beef. Plain yogurt can be used in place of sour cream.

      For more information on the different types of rice, visit the Whole Grains Council website, www.wholegrainscouncil.org/whole-grains-101/types-of-rice.

      Family Favorites

      Salmon Rice Cakes with Red Pepper Sauce

      8 ounces uncooked salmon fillet*

      1 egg

      1/4 cup mayonnaise

      1/4 cup finely grated Parmesan cheese

      2 tablespoons minced shallot

      2 tablespoons minced fresh parsley

      1 cup cooked white rice

      1 cup panko-style breadcrumbs

      1 tablespoon oil or butter

      1 jar (12 ounces) roasted red peppers in oil

      2 tablespoons sour cream

      salt and pepper, to taste

      Cut salmon into 2 pieces and place in a single layer on a microwave-safe plate. Cook in microwave for approximately 3 minutes, or until salmon is cooked through and flakes easily. Let cool to room temperature and break into small pieces with a fork.

      In a mixing bowl, whisk together the egg, mayonnaise, cheese, shallot and parsley. Stir in rice and salmon. Wet hands with water and form mixture into 4 to 6 small patties, about 2 inches thick. Spread breadcrumbs onto a plate. Press the patties into breadcrumbs, completely covering both sides. Refrigerate patties for at least 30 minutes.

      In a frying pan over medium heat, add oil. Cook patties until they are cooked through and golden brown on each side. Place peppers in a blender. Add sour cream. Blend until smooth, adding a little liquid from the jar to thin the sauce as desired. Season with salt and pepper. Makes 2 to 4 servings.

      * To save time, substitute with 1 can (8 ounces) salmon, drained and rinsed.

      New Orleans Jambalaya

      8 ounces andouille sausage

      1 tablespoon vegetable oil

      1/2 onion, minced

      1/2 red bell pepper, diced

      1 teaspoon Cajun seasoning

      3 cloves garlic, minced

      1 tablespoon tomato paste

      2 teaspoons cayenne pepper sauce

      2 cups cooked white rice

      1/2 cup vegetable broth

      16 ounces cooked peeled shrimp

      2 tablespoons minced fresh parsley

      Cut sausage in half lengthwise and then into 1/4 inch thick half-moon slices. Heat oil in a large frying pan to medium-high heat. Add sausage slices, onion, bell pepper and Cajun seasoning and saute for about 5 minutes, until vegetables are softened. Add garlic,

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