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Jasmine Rice Pudding Two Ways - Beginner and Expert

YumSugar — Wed, 11 Mar 2009 03:30:25 -0700

One of my favorite desserts to make at home is rice pudding, because I can easily watch it on the stovetop while I'm prepping other items for dinner. Since most of us have rice, honey, and milk on hand, it's possibly the tastiest way to clean your pantry. Although many rice puddings call for arborio or other short-grained Italian varieties, try the longer-grain jasmine for less starchiness. Jasmine rice will not only maintain its texture, but it also has a wonderful aroma. To ensure the pudding is smooth rather than sticky, rinse the rice thoroughly before cooking it. See a basic jasmine rice pudding recipe as well as one that's more complex in flavor when you read more.

Beginner Jasmine Rice Pudding
From Saveur

Ingredients

6 cups whole milk, at room temperature
1/2 cup clover honey, plus more as needed
Pinch of kosher salt
1 cup jasmine rice, rinsed well
2 oz. dried apples, chopped into 1/2-inch pieces
1/2 cup golden raisins
2 tbsp. butter, plus more as needed

Directions

Put the milk, honey, and salt into a medium saucepan over medium-high heat and bring to a simmer; do not let it boil. Stir in the rinsed rice, reduce the heat to maintain a gentle simmer, and cook, stirring occasionally, until rice is very soft and milk is nearly absorbed, 30-40 minutes.
Add the apples and raisins and continue to simmer until the apples are softened and pudding is very thick, 5-10 minutes more. Just before serving, stir in the butter. Serve plain or drizzled with additional honey or butter, if you like.

Makes 6 servings.

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Expert Jasmine Rice Pudding
From Bon Appétit

Ingredients

1/2 cup raisins
3 tablespoons Malibu rum or other coconut-flavored rum
1 1/2 cups nonfat milk
1 1/4 cups canned unsweetened coconut milk
3/4 cup whole milk
1 cinnamon stick
1/2 teaspoon salt
1/2 vanilla bean, halved lengthwise
1 1/4 cups jasmine rice
6 tablespoons plus 1/4 cup sugar
1 cup chilled whipping cream
2 1/2 teaspoons grated lime peel
6 passion fruits, halved, juice and seeds scooped into bowl
Special equipment: 8 3/4-cup ramekins or custard cups

Directions

Combine raisins and rum in small bowl. Let stand at room temperature while preparing pudding.
Combine nonfat milk and next 4 ingredients in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat. Allow to steep uncovered 1 hour. Strain coconut broth.
Rinse rice in medium bowl of cold water. Drain. Repeat 2 more times. Cook 1 cup coconut broth and rice in heavy medium saucepan over medium-high heat until almost all liquid is absorbed, stirring constantly, about 3 minutes. Add remaining coconut broth; cook over low heat until rice is tender, stirring frequently, about 13 minutes. Remove from heat. Stir in 6 tablespoons sugar (mixture will be thick). Transfer to large bowl; cool.
Whip cream in medium bowl until cream holds peaks. Fold half of whipped cream into cooled rice. Drain raisins. Stir raisins and lime peel into rice. Fold in remaining whipped cream. Divide mixture among eight 3/4-cup ramekins or custard cups.
Preheat broiler. Sprinkle 1/2 tablespoon sugar over each pudding. Place puddings on rimmed baking sheet. Broil until sugar caramelizes, watching closely to prevent burning, about 3 minutes. Spoon passion fruit over puddings.

Serves 8.

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Wild Rice Dressing Two Ways - Beginner and Expert

YumSugar — Wed, 25 Nov 2009 05:50:27 -0800

Regardless of whether or not you stuff your turkey, it simply wouldn't be Thanksgiving without stuffing - er, I mean, dressing. Change things up and take a tip from denizens of the Deep South and Carolina low country: make rice the star of the dish. Not only is whole-grain rice healthier and gluten-free, but cooking up a pot of rice is less work than cubing pieces of day-old bread.

If you're on a tight timeline, keep things simple by using brown rice mix. Fluff in sweetness and crunch by adding dried fruit, almonds, and orange zest. Alternatively, build layers of complexity by browning aromatic vegetables, slow-boiling the rice separately, and then baking the components together to fuse all of the dish's earthy flavors. See both options when you read more.

Reader's Recipe: Sesame-seared Tuna with Coconut Rice

YumSugar — Tue, 27 Feb 2007 14:57:09 -0800

There are a few dishes out there that, no matter how full I am, I can always seem to find room for more. One of these dishes is tuna, just about any kind of tuna. Be it raw, seared, baked, or grilled, as long as it's tuna I love it. So when I saw that reader WhiplashGirlchild posted a recipe for Sesame-seared tuna with coconut rice I knew it was going to be a winner. To check out the recipe for this and a snow pea salad too, read more

Recipe submitted by reader WhiplashGirlchild

Last night, the boyfriend and I met friends at Jones, my favorite restaurant in Philly.

I ordered one of my favorite dishes there last night, the sesame-seared tuna with coconut rice, snow pea salad and wasabi-sweet soy sauce. They won't share the recipe with me, but I went online and found some very similar recipes. It sounds pretty easy, and I assure you, it's delicious!

TUNA

1/4 cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
1/2 cup sesame seeds
wasabi paste
1 tablespoon olive oil

In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.

Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.

Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Source

RICE

Home-style Caribbean fare is often accompanied by coconut rice, a wonderful side dish to temper the heat of spicy food. Pair it with the spicy okra for a simple and satisfying vegetarian meal.

2 cups long-grain rice
1 tablespoon unsalted butter
1 (13- to 14-oz) can unsweetened coconut milk
1 cup water
1 (3-inch) cinnamon stick
1/4 teaspoon salt

Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well.

Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.

Stir in coconut milk, water, cinnamon, and salt and bring to a boil.

Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.

Makes 8 side-dish servings.

Source

SNOW PEA SALAD

1 pound snow peas, trimmed
1/4 cup sesame seeds, toasted
1 teaspoon sesame oil
3 tablespoons soy sauce
1 tablespoon mirin or dry sherry
2 teaspoons white vinegar
2 teaspoons sugar
a few gratings of fresh ginger

Steam the snow peas for NO MORE than 1 minute; then rinse them quickly under cold water and drain them well. Your goal here is to have them seem raw without being obnoxiously so. T

oss the drained snow peas with the toasted sesame seeds.

In a medium bowl, combine the other ingredients and toss the snow peas with them. Let the salad sit for at least 30 minutes before serving at room temperature.

Can also chill for a few hours and serve it cold.

Serves 4-6

Source

Monday's Leftovers: Salmon With Sugar Snap Peas Over Rice

YumSugar — Mon, 08 Jun 2009 08:00:08 -0700

Salmon is remarkably versatile and can be cooked to perfection in a multitude of different ways, from roasting to searing to grilling. One of my favorite ways to prepare this pink-fleshed fish is by poaching it in water until it's just barely cooked through, which results in an ultra-moist piece of seafood.

Work a savory salmon dinner into your hectic schedule tonight by adding leftover fillets to an already-simmering pot of rice. Cooking multiple elements of a dish together simultaneously not only saves time, but it also saves resources like water and energy. Bring together this one-pot dinner in under 30 minutes when you read more.

Salmon With Sugar Snap Peas Over Rice
From Real Simple

Ingredients

1 cup long-grain white rice
1 pound salmon fillet, skin removed
Kosher salt and pepper
4 ounces sugar snap peas, trimmed
1/3 cup low-sodium soy sauce
4 scallions, trimmed and sliced
2 tablespoons rice vinegar
1 tablespoon grated ginger
1 tablespoon dark brown sugar

Directions

Mix the rice and 2 1/3 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.
Slice the salmon on a diagonal into four 3/4-inch-thick pieces. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes.
Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes.
Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas and serve.

Serves 4.

Nutritional information per serving: Calories 418, Protein 32g, Carbohydrate 49g, Sugar 5g, Fiber 2g, Fat 9g, Sodium 706mg

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Monday's Leftovers: Thai Beef With Coconut Rice

YumSugar — Mon, 02 Nov 2009 09:15:44 -0800

Last night I made an Eastern European-inspired ground sirloin stew with egg noodles, and tonight I'm going to use the leftover beef to make something on the opposite end of the spectrum! I'm craving takeout, but - inspired by my recent successes - I'm going to continue my pattern of preparing Asian foods at home.

Spice up the sirloin with the help of minced garlic, lime, and Asian fish sauce, and wake up your senses with freshly-torn basil and julienned chiles. Complement the fiery protein with a soothing side of milky coconut rice. The result, which is healthier and cheaper than takeout, after the break.

Fast & Easy Dinner: Shrimp and Ginger Stir-Fry

partysugar — Tue, 17 Nov 2009 11:30:20 -0800

As much as I love talking and thinking about Thanksgiving, sometimes it's nice to take a quick break from the all-American feast and enjoy a simple Asian-inspired meal.

In this recipe, shrimp is combined with a gingery soy sauce, chunks of red pepper, and slivers of green onions. Served on a bed of rice, it makes for a light and flavorful alternative to the season's plethora of comfort foods.

Remember a recipe is merely a guide, and many vegetables, from red onions to broccolini, can be used in place of the ones listed in the ingredients. To learn the method, read more.

Shrimp and Ginger Stir-Fry
From Martha Stewart

Ingredients

3 tablespoons finely grated fresh ginger
3 tablespoons soy sauce
1 tablespoon white-wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined medium shrimp, tails removed
4 tablespoons vegetable oil
2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
8 scallions, cut into 2-inch pieces, white and green parts separated
white rice, for serving

Directions

To make ginger juice, place finely grated ginger in a fine-mesh sieve set over a small bowl.With a spoon, press down firmly until juices are released. Discard the solids; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
Season shrimp with salt and pepper.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately with rice.

Serves 4.

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Fast & Easy Dinner: Skillet Chicken Stew

partysugar — Fri, 13 Nov 2009 08:00:39 -0800

You don't need all day to make a flavorful and rich chicken stew. This quick-cooking skillet comes together in under an hour. The chicken is coated in flour before being flash-seared. The flour helps thicken the sauce which is a mixture of chicken broth, mushrooms, scallions, and yogurt. Although the recipe says to serve the saucy meat on a bed of cooked rice, feel free to pair it with your favorite stew side, be it mashed potatoes or egg noodles. For the simple yet scrumptious recipe, read more.

Skillet Chicken Stew
From Everyday With Rachael Ray

Ingredients

3 tablespoons flour
1 teaspoon sweet smoked paprika, plus more for seasoning
Salt and pepper
4 chicken leg quarters, split at the joint to separate legs
1 tablespoon butter
One 8-ounce package cremini or white mushrooms, halved
1 bunch scallions, white and green parts thinly sliced separately
1 cup chicken broth
1/2 cup plain whole milk yogurt
Cooked rice, for serving

Directions

In a large bowl, combine the flour, paprika and 2 pinches each salt and pepper. Coat the chicken pieces with the seasoned flour, shaking off the excess.
In a large, deep skillet, melt the butter over medium heat. Add the chicken to the pan, skin side down. Cook, turning occasionally with tongs, until the skin is golden, 6 to 8 minutes. Transfer to a plate.
Add the mushrooms and scallion whites to the skillet and cook, stirring often, until tender, 3 to 4 minutes.
Stir in the chicken broth, scraping up the browned bits from the bottom of the pan, and bring to a boil. Return the chicken pieces to the skillet, cover and simmer over medium-low heat until the juices run clear, 20 to 25 minutes.
Stir the yogurt and scallion greens into the pan sauce; season with salt, pepper and paprika. Stir to coat the chicken with the sauce.
To serve, mound some rice on each of 4 plates and top with the chicken.

Serves 4.

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The Amazing Rice: Cilantro-Lime Rice

partysugar — Thu, 09 Oct 2008 10:15:52 -0700

In many cases, white rice is served alongside a saucy dish. When this happens, the rice is normally overlooked. However, white rice doesn't have to be boring, it can be delicious! Especially if you jazz it up with a simple stir-in of cilantro and lime juice. This recipe is incredibly easy - almost as uncomplicated as making white rice. Cilantro, garlic, and lime juice is blended with olive oil before being mixed into the cooked rice. If you don't like cilantro, get creative, white rice would be divine with a basil-lemon or parsley-orange oil folded in. To learn the technique, read more.

Cilantro-Lime Rice
From Everyday Food

Ingredients

1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove

Directions

In a medium saucepan, bring 1 1/2 cups water to a boil.
Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
Meanwhile, in a blender*, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Serves 4.

*I used a food processor instead of a blender.

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The Amazing Rice: Chicken Rice Salad

partysugar — Thu, 30 Oct 2008 10:15:54 -0700

Rice isn't just for dinner; the staple grain also makes a delicious lunch salad. In this healthy recipe the rice is mixed with roasted chicken and nuts. A fresh cranberry vinaigrette brightens up the flavor of the dish. Although this salad takes time, it makes a huge batch. Put it together while you cook Sunday dinner and the entire family can eat it for lunch during the week. It's a versatile recipe that's easily adaptable to your needs. Don't like hazelnuts? Stir in almonds. The day after Thanksgiving it would be an excellent way to use leftover turkey and cranberry sauce. To look at the recipe, read more.

Chicken and Rice Salad With Cranberry Vinaigrette
From Food and Wine

Ingredients

1/4 cup hazelnuts
1/4 cup fresh cranberries
1/2 cup cranberry juice cocktail
1 tablespoon honey
1 teaspoon red wine vinegar
Sea salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Four 4-ounce skinless, boneless chicken breast halves
2 medium oranges
2 cups cooked rice
4 scallions, thinly sliced
1/3 cup chopped flat-leaf parsley
1/4 cup dried cranberries

Directions

Preheat the oven to 350°.
In a pie plate, toast the hazelnuts for 12 minutes, or until fragrant and browned. Transfer the nuts to a kitchen towel and let cool completely, then rub the nuts together in the towel to remove the skins. Coarsely chop the hazelnuts.

Increase the oven temperature to 425°.
In a small saucepan, simmer the fresh cranberries in the cranberry juice until the juice reduces by half, about 5 minutes.

Transfer to a blender and let cool. Add the honey and vinegar, season with salt and pepper and puree. With the machine on, blend in the olive oil.
Season the chicken breasts with salt and pepper and roast on a baking sheet for 10 minutes. Turn and roast for 10 minutes longer, or until just cooked through.

Let cool, then pull the meat into shreds and transfer to a large bowl.
Peel the oranges with a sharp knife; be sure to remove all the white pith. Working over a bowl, cut in between the membranes to release the sections. Dice the sections and add to the chicken. Reserve the juice for another use.
Add the rice, scallions, parsley, dried cranberries and vinaigrette to the chicken and toss.

Mound the salad on plates, sprinkle with the hazelnuts and serve.

Serves 4.

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The Amazing Rice: Wild Rice and Goat Cheese Stuffing

partysugar — Thu, 06 Nov 2008 10:15:45 -0800

During his Thanksgiving demonstration at the Food Network NYC Wine and Food Festival, Bobby Flay made a scrumptious-sounding stuffing. I've been looking for an exciting new recipe to include on my Thanksgiving day menu, so I decided to give his recipe for wild rice and goat cheese stuffing a try. The rich stuffing is packed with delicious flavors: fragrant chorizo, milky cheese, and fresh herbs that combine to create a dish full of contrasts. It's moist yet crunchy, spicy yet creamy, and incredibly addictive. I'm contemplating doing a Southwestern-themed dinner, so I can make this stuffing, it's that good. To look at Bobby's recipe, read more.

Wild Rice and Goat Cheese Stuffing
From Bobby Flay

Ingredients

1 1/2 cups wild rice
5 cups water
Salt
1/2 cup coarsely diced chorizo
4 tablespoons unsalted butter
1 large onion, finely diced
1 tablespoons minced garlic
2 carrots, finely chopped
3 celery stalks, finely chopped
3/4 pound stale country-style bread, cubed
6 ounces goat cheese
2 tablespoons finely chopped fresh parsley
1 tablespoons finely chopped fresh thyme
1 1/2 cups chicken stock, plus extra, if needed

Directions

Place the rice, water, and salt to taste in a medium saucepan and bring to a boil over medium-high heat. Simmer until the grains open all the way. Drain the rice.

Meanwhile, cook the chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo gets a little crisp. Drain.
Melt the butter in a large saute pan over medium heat. Add the onion, garlic, carrots, and celery and sweat until the onion is tender, about 5 minutes.

Add the rice, chorizo, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture should be quite wet: add a little more stock or water, if needed. Season, to taste, with salt and pepper.

Transfer to a 6-cup buttered baking dish and bake, uncovered, until golden brown and heated through, 25 to 30 minutes. May be refrigerated up to 1 day; reheat with a little chicken stock for 20 minutes at 350 degrees F.

Serves 8.

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