Flavoured Rice offerings
Discussion
I must admit I have gained a liking for flavoured rice offerings.
Mainly Tilda , Egg fried, Lemon , Lime and coriander, etc etc.
Very nice methinks, however , two things bug me, the manufacturers of said products chuck in things I'm not concerned of (salt etc) and of course, I'm paying a bloated price for what is, basically a cheap commodity.
So, does anyone have tried a trusted recipes/methods of flavouring rices? I know some, must be quite simple, but would be interested to hear others ideas and perspectives.
Mainly Tilda , Egg fried, Lemon , Lime and coriander, etc etc.
Very nice methinks, however , two things bug me, the manufacturers of said products chuck in things I'm not concerned of (salt etc) and of course, I'm paying a bloated price for what is, basically a cheap commodity.
So, does anyone have tried a trusted recipes/methods of flavouring rices? I know some, must be quite simple, but would be interested to hear others ideas and perspectives.
The Mrs is West African so Jolif Rice is a staple. I'll ask her to write the recipe down & publish it here.
In the mean time this is Peanut soup which is more Caribbean but still lovely.
PEANUT SOUP
Serves 4
2 Large sweet pepper preferably 1 green & 1 red
2 Large onions 1 sliced & 1 finely chopped
4 Heaped tablespoons smooth peanut butter (mixed to a smooth paste)
2-4 Large plum tomatoes chopped
Pinch Black pepper
Pinch White pepper
Pinch Season-all
1 tsp Parsley
1 tsp Thyme
1 tsp Cayenne pepper (more or less to taste)
1 pint Chicken or beef stock
4 Pre cooked chicken pieces or equiv. diced beef or pork
Whiz pepper and small amount of stock in food processor and place in saucepan
and bring to the boil, add rest of stock and simmer for 5 mins.,
Add onion and peanut paste and all other seasoning to taste, then bring to boil.
after 3-5 minutes add tom and meat, optionally add 1 finely diced potatoes to thicken.
Simmer for 5-10 mins. stirring well to avoid sticking.
Eat with either potatoes or rice, freezes well.
In the mean time this is Peanut soup which is more Caribbean but still lovely.
PEANUT SOUP
Serves 4
2 Large sweet pepper preferably 1 green & 1 red
2 Large onions 1 sliced & 1 finely chopped
4 Heaped tablespoons smooth peanut butter (mixed to a smooth paste)
2-4 Large plum tomatoes chopped
Pinch Black pepper
Pinch White pepper
Pinch Season-all
1 tsp Parsley
1 tsp Thyme
1 tsp Cayenne pepper (more or less to taste)
1 pint Chicken or beef stock
4 Pre cooked chicken pieces or equiv. diced beef or pork
Whiz pepper and small amount of stock in food processor and place in saucepan
and bring to the boil, add rest of stock and simmer for 5 mins.,
Add onion and peanut paste and all other seasoning to taste, then bring to boil.
after 3-5 minutes add tom and meat, optionally add 1 finely diced potatoes to thicken.
Simmer for 5-10 mins. stirring well to avoid sticking.
Eat with either potatoes or rice, freezes well.
One of the easiest approaches to 'flavouring' rice is a simple pilau:
Sweat off a finely diced onion on a low heat in some ghee/butter/oil until translucent and golden - ie. far longer than you would cook onions for a Western dish.
Add half a cinnamon stick, a bay leaf, a few cloves, a few black peppercorns, a cardamom pod, and sweat some more, until the fragrance rises.
Add a cup of rice, and turn it in the oil until translucent.
Add two cups of water, bring it to the boil, stir once and once only, turn down the heat to the lowest it will go, cover the pan with a tight fitting lid and leave it alone until the rice has absorbed all the water. (Could be an hour or more.)
Be patient. The results will be fragrant and delicious.
Sweat off a finely diced onion on a low heat in some ghee/butter/oil until translucent and golden - ie. far longer than you would cook onions for a Western dish.
Add half a cinnamon stick, a bay leaf, a few cloves, a few black peppercorns, a cardamom pod, and sweat some more, until the fragrance rises.
Add a cup of rice, and turn it in the oil until translucent.
Add two cups of water, bring it to the boil, stir once and once only, turn down the heat to the lowest it will go, cover the pan with a tight fitting lid and leave it alone until the rice has absorbed all the water. (Could be an hour or more.)
Be patient. The results will be fragrant and delicious.
Mobile Chicane said:
One of the easiest approaches to 'flavouring' rice is a simple pilau:
Sweat off a finely diced onion on a low heat in some ghee/butter/oil until translucent and golden - ie. far longer than you would cook onions for a Western dish.
Add half a cinnamon stick, a bay leaf, a few cloves, a few black peppercorns, a cardamom pod, and sweat some more, until the fragrance rises.
Add a cup of rice, and turn it in the oil until translucent.
Add two cups of water, bring it to the boil, stir once and once only, turn down the heat to the lowest it will go, cover the pan with a tight fitting lid and leave it alone until the rice has absorbed all the water. (Could be an hour or more.)
Be patient. The results will be fragrant and delicious.
This ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ except I usually add a teaspoon or two of cumin seeds. Delicious accompaniment to anything.
Sweat off a finely diced onion on a low heat in some ghee/butter/oil until translucent and golden - ie. far longer than you would cook onions for a Western dish.
Add half a cinnamon stick, a bay leaf, a few cloves, a few black peppercorns, a cardamom pod, and sweat some more, until the fragrance rises.
Add a cup of rice, and turn it in the oil until translucent.
Add two cups of water, bring it to the boil, stir once and once only, turn down the heat to the lowest it will go, cover the pan with a tight fitting lid and leave it alone until the rice has absorbed all the water. (Could be an hour or more.)
Be patient. The results will be fragrant and delicious.
This ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ except I usually add a teaspoon or two of cumin seeds. Delicious accompaniment to anything.
no real recipe but a good "Spanish" rice with lots of garlic, onions, tomato and smoked paprika finished off with some peppers, peas or chopped up green beans always works well as a side for a lot of summer dishes.
Although have to say, really well cooked plain Basmati is a lovely thing
Although have to say, really well cooked plain Basmati is a lovely thing
Sticky Jasmine Thai Rice :- http://www.cookbakesmile.com/RecipeBlog/files/Stic...
Lime & Coriander Rice :- http://www.cookbakesmile.com/RecipeBlog/files/Cori...
Jamaican Peas & Rice :- http://www.cookbakesmile.com/RecipeBlog/files/Peas...
HTH
Mobile Chicane said:
You'll be missing out on the 'zesty tang' from the oils in the skin of a freshly squeezed lemon or lime, preferably with one of these:
However you could always ramp up the citrus notes with a stick of lemongrass or a few kaffir lime leaves.
Yes, you are right of course. For some strange reason though, I always seem to have a knack of not having lemons or limes when I really need them, hence the Jif alternative, guess I know myself to well!However you could always ramp up the citrus notes with a stick of lemongrass or a few kaffir lime leaves.
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