Rice, Rice, Rice and Varieties

[lostmycookie90]

  Another article was an September article that I read; I wanted to give a go to their recipes and repost their helpful guide of most used rice grains and what they're used for. (Also the article didn't name the recipes cooks or writer name, so I mean no infringement for not mentioning) Also I guess September was National Rice Month; whoops.
Varieties:

• Arborio- Readily absorbs flavors and becomes creamy when cooked; used in risotto.
• Basmati- Dry and fluffy, it's well suited to Indian dishes as well as pilafs and casseroles.
• Brown Rice- Chewy with a nutty flavor and high in fiber. Great in stir-fry or in pudding.
• Jasmine- Fragrant and long-grain, it lends an exotic flavor to stir-fries and pilafs.
• Long-grain white rice- Cooks up light and fluffy; used in casseroles, paella, or puddings.

Cheesy Risotto

Ingredients:

• 2 C Water
• 2/3 C Arborio Rice
• 3 Scallions, sliced
• 1 Tbsp Olive Oil
• 1/2 tsp Instant Chicken Bouillon 
• 1/3 C Grated Romano Cheese

Directions:​

1. In a deep medium/large skillet sauté the 3 scallions in 1 Tbsp of olive oil, about 2 minutes. Add 2/3 cups arborio rice and cook for about 2 minutes.
2. Add 2 cups water and 1/2 tsp instant chicken bouillon granules. Bring to a boil, reduce heat, and cover. Cook for about 20 minutes.
3. Remove from heat. Let stand for 5 minutes, then stir in the 1/3 cup grated Romano cheese. Serve while still warm.

​This to me doesn't sound like traditional way of making risotto, I heard that risotto require constant stirring and adding of liquid. But this could be an Americanize risotto recipe.

Cinnamon Raisin PuddingIngredients:​

• 3 Eggs
• 1 1/2 C Milk
• 1/3 C Sugar
• 1 C Cooked White Rice
• 1/3 C Raisins
• 1 1/2 tsp Vanilla Extract 
• 1 tsp Cinnamon

Directions:

1. Beat together the 3 eggs, 1 1/2 cups milk, 1/3 cup sugar and 1 1/2 tsp vanilla extract together in a medium size bowl.
2. Add the 1 cup cooked white rice and the 1/3 cup raisins.
3. Pour the mixture into a baking dish and sprinkle with 1 tsp cinnamon. Set in a slightly larger pan; pour water into larger pan to a depth of 1 inch.
4. Bake in 325*F oven for 50 minutes or until set, stirring once.

Slow Cooker Curry
Ingredients:

• 1 1/2 Lb Boneless, Skinless Chicken Thigh
• 2 C Cooked Long-grain White Rice
• 3 Diced Plum Tomatoes
• 2 Tbsp Red Wine Vinegar
• 1 Tbsp Water
• 2 tsp Minced Garlic
• 1 (1-inch) Piece Fresh Ginger, grated
• 1 1/2 tsp Curry Powder
• 1 tsp Cumin
• 1 tsp Salt
• 1/2 tsp Pepper
• Cilantro

Directions:

1. In a slow cooker, combine 2 tsp minced garlic; 1 piece fresh ginger, 2 Tbsp red wine vinegar, 1 1/2 tsp curry powder; 1 Tbsp water, 1 tsp cumin, 1 tsp salt and 1/2 tsp pepper.
2. Add the chicken thighs; toss to coat. Cook for 7 Hours on LOW, or 3 to 4 hours for HIGH.
3. Add the cooked white rice and plum tomatoes and cilantro.

Southwestern SpecialIngredients:​ 

• 1 (14 1/2 oz) Can Stewed Tomatoes, undrained
• 1 (15 1/2 oz) Can Black Beans, rinsed
• 1 C UN-cooked Instant Brown Rice
• 1 C Corn
• 1/2 C Water
• 1/2 tsp Cumin
• 1/4 tsp Chili Powder

Directions:

1. In a LARGE pan, combine stew tomatoes, water, black beans and instant brown rice; corn, cumin, and chili powder.
2. Simmer for 10 minutes or until liquid is absorbed. Serve warm; salt and pepper to taste.

Speedy Paella
Ingredients:

• 2 C Water
• 1 C Long-grain White Rice
• 1 Chopped Onion, either SM or 1/2 of Medium size
• 1 Tbsp Olive Oil
• 1 C Thawed Frozen Peas
• 1 Lb Cooked Prawns/Shrimp
• 1 1/2 C Cooked Chicken, diced
• 1/2 C Parsley, chopped
• Salt and Pepper, to taste

Directions:

1. In a large saucepan, bring water to a boil; add rice and some salt. Cover and and simmer for 20 minutes or until rice is tender. 
2. In a skillet, sauté chopped onion in olive oil, until soft.
3. Combine rice, onion, peas, prawns/shrimp, chicken and parsley. Salt and pepper to taste. Serve warm