Call for Recipes - Rice

[neadods]

Long story short, bags of white rice are used to weigh down the raffle ticket bags at the pirate feast. The Rafflemistress was tired of staring at the same 5 lbs of rice and started throwing it out at the end of the evening, so I rescued it, because rice is filling and that's a heck of a lot of free food going there.

So... aside from making rice pudding, sticking it under curries and into soups, what would *you* do with rice?

Comments

[persiflage-1.livejournal.com]

I steam it in the microwave with veggies and serve with tuna salad, or Quorn sausage rolls/pork pies.

[lagilman]

mmmm, chicken and rice casserole? Many variations of fried rice? (lemon fried rice is a meat-free option) Stuffed peppers are really good...

[stoplookingup.livejournal.com]

Fried rice, arroz con pollo, and jambalaya. Mmm.

[neotoma.livejournal.com]

Stick it under chili, cook it with black beans (Cubano food!), make it into pilaf or fried rice.

[harmonyfb.livejournal.com]

Add some saffron, onions, peppers, and chicken, serve with black beans and crusty bread. Mmmm.

[ponygirl72.livejournal.com]

There are some Thai and Vietnamese dessert recipes involving rice, sugar, and coconut milk or cream that are quite spectacular (at least for someone who hasn't eaten dairy in almost a decade!), and fairly simple.

Also, you can add interest to rice by adding seasoned rice vinegar to make it taste like sushi rice, even if it's not sticky enough to use in real sushi.

Mmmm... sushi...

[steviesun.livejournal.com]

Just last night I served rice instead of potatoes with veg and fried eggs for dinner.

You can cook rice, freeze it and reheat it, but you have to be careful because it can be a source of food poisoning. I tend to put the container in the microwave, having added a bit more water, with a small plate as lid and microwave for 5 minutes or until the rice is hot through. It's then a useful standby in the freezer.

I also use rice instead of pasta with various sauces.

Also, I thought it was a different kind of rice that was used in rice pudding? Certainly it's anther kind that's sold for the purpose here in the UK. (although if it works, hmm, rice pudding mixed up with butter, cinnamon, dark brown sugar, and clotted cream . . .)

But know, I tend to throw together ingredients and sometimes it works and sometimes it doesn't. Usually it's edible even if it doesn't taste great.

[cyprinella]

I like to eat it for breakfast with some brown sugar and milk. I've also seen a lot of reciped that use rice as the filler for meatballs or veggie balls.

[queenmaggie.livejournal.com]

I like to use leftover rice instead of potatoes and make little pancakes as side dishes, in addition to the standard rice pilaf, rice casseroles, (always made with broth and/or saffron) or stir fried.

[benbenberi.livejournal.com]

I made a rudimentary lamb pilaf last night:
1 lamb steak, cut into 1-inch pieces -- chicken would work well too
1 onion, chopped
spices (I used some "Balti" spice mix from Penzey's, cumin & cinnamon are a good combo too, or whatever you like)
oil (I used olive oil, any cooking oil will do)
rice
broth/water
raisins (optional)

-- Cook the onion in the oil till soft. Add the lamb & brown. Toss in a bunch of spices & cook for a bit. Add as much rice as you want (I was emptying a container, there was probably about a cup or so, the actual amount doesn't matter much so long as there's not too little).

-- IMPORTANT STEP: Cook the rice in the oil till it's coated and translucent.

-- Then mix the rice up with all the rest of the ingredients and add enough liquid so that it covers your finger to the first knuckle standing on top of the rice (that's the magic rice/liquid proportion that works no matter what the size of your pot or finger).

-- I like raisins in a pilaf so I added a handful, but that's not required. You can, alternatively, add whatever other ingredients you think would taste good.

-- Cook till the rice is done & all the liquid is absorbed. Garnish ad lib and serve at once.

[j00j.livejournal.com]

stick it under stir fry? beans and rice? dolma? (aka stuffed grape leaves) or stuffed cabbage leaves.

[iko.livejournal.com]

Rice is essentially my diet's staple. I think I can probably live without pasta and bread for quite some time, but not rice.

I'd make lugaw with it. (http://www.marketmanila.com/archives/pospas-arroz-caldo-lugaw-congee-rice-chicken-gruel)

[patsyrant.livejournal.com]

*ahem* *cough* may I respectfully direct you to blog.fabulousfoodie.com (I can't do links) for a couple of rice salad recipes? Lunch for the week, both of them, and rice salads actually hold out better than pasta salads in the fridge.

[kmarier.livejournal.com]

If any of it is short-grain rice, you can make Japanese rice balls or onigiri then wrap them tightly in plastic wrap and freeze them. Pierce wrapping and nuke when you want to eat them. I always keep some on hand for quick lunches.

Also, fried rice, sizzling rice soup, chicken and rice soup, risotto, red beans and rice, gumbo...yay rice! Bon appetit!

[badgermirlacca.livejournal.com]

Well, there's always lamb gunk. Cook rice in beef broth, add diced lamb, raisins (because: if rice, then raisins), spice to taste.

Or make rice bags. Excellent for holding heat or cold when you've got sore muscles.