Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts
I am a huge fan of baked rice recipes. They are so simple to do. No fuss. No muss cooking. That is how I like to do things for the most part in my kitchen.
I am also a huge fan of oriental flavors! That's why when I saw this recipe for an easy oven rice on Recipe Tin Eats I immediately popped it onto my "to do" list of things to try!
I knew I wouldn't be disappointed and I wasn't! Its fabulously tasty!
.JPG "Oven Baked Fried Rice")
I did cut the quantities in half and made a much smaller batch, as well as adapting it to my way of doing things in my kitchen and the ingredients I happened to have on hand. This worked very well for me.
I just didn't think I needed that much rice for just little old me. Not that I don't enjoy leftovers. I do. But these days I am really getting more into small batch cooking because I have found that to do otherwise in my kitchen means waste.
And I hate waste. My freezer can only hold so much.
.JPG "Oven Baked Fried Rice")
This easy dish makes the perfect mid-week side dish! There is no need to precook the rice ahead of time. Nor the vegetables. You simply stir everything together in a baking dish, cover and bake, leaving your hands free to get on with something else.
Easy peasy. I also like this recipe because it uses ingredients that I normally have on hand, so its a great store-cupboard recipe as well!
.JPG "Oven Baked Fried Rice")
WHAT YOU NEED TO MAKE OVEN BAKED FRIED RICE
Like I said above, simple store cupboard ingredients. If you keep a fairly well stocked larder like I do, I am betting you can even make this today!
- 3/4 cup (160g) uncooked long grain rice
- 1 cup (240ml) chicken or vegetable stock
- 3/4 TBS soy sauce
- 1/2 TBS rice wine vinegar
- 1 clove garlic, peeled and minced
- 1 cup (150g) frozen mixed vegetables, unthawed (a mix of peas, corn, carrots and beans)
- 1/8 tsp white pepper
- 2 rashers of thick sliced streaky smoked bacon, diced
To garnish:
- 1 spring onion, trimmed and thinly sliced on the diagonal
- 1 large free range egg, beaten
- 1/2 TBS toasted sesame oil
Optional additions: (your choice)
- chopped cooked meats (chicken, pork, beef, prawns)
- finely shredded cabbage (cooked crispy tender)
- bean sprouts
- baby spinach (chop and stir through at the end, the heat from the rice will cook it.)
- a splash of hot sauce (Sriracha is good)
.JPG "Oven Baked Fried Rice")
I used Uncle Ben's converted long grain rice for my dish. You can also use Basmati, medium and short grain rice. It is not recommended that you use Jasmine rice, brown rice, paella rice, risotto rice, wild rice, quinoa or other specialty rice.
You also don't need to rinse the rice first. I didn't. If you feel that you do, then you need to reduce the liquid in the recipe by 1 TBS for this small batch recipe.
.JPG "Oven Baked Fried Rice")
Mixed frozen vegetables. I always keep a bag of these in my freezer. I use the mix that has peas, corn, green beans and carrots. This is the most common mix and I find it comes in handy for all sorts.
Pot pies, soups, omelets, etc. I added the vegetables frozen and they were perfectly cooked when the rice was done. Not overcooked in the least.
.JPG "Oven Baked Fried Rice")
I always have bacon frozen in my freezer. I buy it by the one pound package and separate it when I get it home. I usually buy two packs when it is on offer at the shops.
One I will cook and then freeze for times when I want or need some cooked bacon for whatever it is I am making.
The other package I will separate into individual rashers. I roll each rasher up and pop them single layered into an airtight container. Into the freezer it goes.
Once frozen you can transfer the frozen rolls into a zip lock bag if you want. These frozen rolls are very convenient for when you only want a few rashers of bacon as they thaw quickly.
Its also super-easy to chop them while the bacon is frozen. If you have ever tried to chop raw bacon that is not frozen, you know how difficult this is! It stretches, etc. Not easy! Its much better to do it when the bacon is frozen.
.JPG "Oven Baked Fried Rice")
HOW TO MAKE OVEN BAKED FRIED RICE
Nothing could be easier. I am rather lazy at times and this fits right in with that!
Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a 7 X 11-inch casserole dish.
Place all of the ingredients for the rice, except for the bacon, egg and onion into the baking dish. Give it a good stir and then spread it out evenly. Sprinkle the chopped bacon over top. Cover tightly with foil.
.JPG "Oven Baked Fried Rice")
Bake in the preheated oven for 30 minutes. Uncover and bake for a further 12 to 15 minutes. Re-cover and let stand for about 5 minutes while you cook the egg.
Spray a skillet with some canola oil spray. Add the beaten egg and lightly scramble until just cooked.
Drizzle the rice with the sesame oil. Scatter the egg and onion over top. Fork through and fluff with a fork, adding in any optional ingredients you enjoy, or not.
Serve immediately.
.JPG "Oven Baked Fried Rice")
You can of course turn this into a main dish by adding any quantity of cooked meats (beef, pork, ham, lamb, ground beef), poultry (chicken or turkey) or other protein (think prawns here) at the end, simply stirring them into the rice when you fluff it up. Easy peasy.
If you like more egg by all means scramble two of them! I found one large free range egg to be just the right amount!
.JPG "Oven Baked Fried Rice")
Baked rice, its a good thing as Martha would say! Beautifully textured and nicely flavored. Some other baked rice dishes you might also enjoy are:
BAKED MUSHROOM RICE - A mix of rice, stock, thyme and garlic powder is put into the bottom of a casserole dish and covered with a thick layer of garlic mushrooms. No need to cover as the layer of mushrooms serves as a sort of a jacket for the rice, covering it . . . the juices running down and mingling with the stock and rice beneath it as it cooks. This is fabulously delicious!
GARLIC CHEDDAR CHICKEN & RICE BAKE - Loaded with chicken and rice and plenty of cheese, this delicious and easy casserole is the epitome of comfort food. Its all very simple to make. Just mix the chicken, rice, some chicken stock, grated cheddar and your seasonings together in a casserole dish. Cover and bake. Easy peasy.
BAKED RICE PILAF - Delicious and simple to make. Healthy and economical as well. With carrots, onion, celery and rice, at the end of the cooking time you are rewarded with a delicious perfectly cooked rice pilaf that is loaded with color, veg and fibre! This is a beautiful side dish to go with just about anything. No fuss. No muss.
Oven Baked Fried Rice (small batch)
Yield: 2 - 3
Prep time: 5 MinCook time: 42 MinInactive time: 5 MinTotal time: 52 Min
Nothing could be easier than this dump and go dish. Just throw everything into a casserole and bake. No need to cook the rice ahead of time. The end result is a well seasoned and delicious, perfectly cooked dish of rice that tastes amazingly just like fried rice!
Ingredients
- 3/4 cup (160g) uncooked long grain rice
- 1 cup (240ml) chicken or vegetable stock
- 3/4 TBS soy sauce
- 1/2 TBS rice wine vinegar
- 1 clove garlic, peeled and minced
- 1 cup (150g) frozen mixed vegetables, unthawed (a mix of peas, corn, carrots and beans)
- 1/8 tsp white pepper
- 2 rashers of thick sliced streaky smoked bacon, diced
To garnish:
- 1 spring onion, trimmed and thinly sliced on the diagonal
- 1 large free range egg, beaten
- 1/2 TBS toasted sesame oil
Optional additions: (your choice)
- chopped cooked meats (chicken, pork, beef, prawns)
- finely shredded cabbage (cooked crispy tender)
- bean sprouts
- baby spinach (chop and stir through at the end, the heat from the rice will cook it.)
- a splash of hot sauce (Sriracha is good)
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6.
- Have ready a 7 X 11-inch casserole dish.
- Place all of the ingredients for the rice, except for the bacon, egg and onion into the baking dish. Give it a good stir and then spread it out evenly. Sprinkle the chopped bacon over top. Cover tightly with foil.
- Bake in the preheated oven for 30 minutes. Uncover and bake for a further 12 to 15 minutes.
- Cover and let stand for about 5 minutes while you cook the egg.
- Spray a skillet with some canola oil spray. Add the beaten egg and lightly scramble until just cooked.
- Drizzle the rice with the sesame oil. Scatter the egg and onion over top. Fork through and fluff with a fork, adding in any optional ingredients you enjoy, or not.
- Serve immediately.
Thanks so much for visiting! Do come again!
The recipe I am sharing with you today is a creamy rice pudding recipe that I got from my ex mother in law Elizabeth about forty three years ago now. The first year my ex husband and I were married she sent me a little hand written notebook filled with all of the family favorite recipes.
Oh what a treasure that was and how very much I appreciated it. The notebook is very old and falling apart now, a lot of the writing is faded and most of the pages are splattered and discolored. The true sign of something that is much beloved.
.JPG "Elizabeth's Creamy Rice Pudding")
Elizabeth is still going strong. I believe she turned 96 in July. It has been many, many years since I have seen her. We were once very close. Much beloved family members are often casualties of divorce.
I divorced my ex in 1999 and Elizabeth and I never saw each other after that, although in the early days we did used to communicate via e-mails etc.
I know most people say they don't like their mothers-in-law, but I have always adored Elizabeth. She is one of the kindest people I have ever known. Never a bad word have I heard her say about anyone. We had a lot in common actually. We both loved old movies and movie stars.
.JPG "Elizabeth's Creamy Rice Pudding")
She would record them throughout the year and then when we would go over to the Island to visit, she and I would stay up late at night watching them together. Precious moments.
She was a very good cook and I learned a lot from her through the years. She only lives two towns away from where I am living now and I would dearly love to go and see her, but am not sure how that would be seen from the viewpoint of the ex and his new wife, so its probably best to let sleeping dogs lie.
.JPG "Elizabeth's Creamy Rice Pudding")
Anyways, back to the pudding. This rice pudding recipe is not a traditional rice pudding per se. For one thing you start off with cooked rice.
In the old days you used to have to wait until you had leftover rice to cook it. Now you can buy pouches of ready cooked rice in the grocery stores and I always have several of them in my store cupboard.
.JPG "Elizabeth's Creamy Rice Pudding")
WHAT YOU NEED TO MAKE ELIZABETH'S CREAMY RICE PUDDING
I am betting that you already have everything you need in your cupboard right now to make this tasty pudding. Simple ordinary every day ingredients.
- 1 1/2 cups (175g) cooked rice
- 1 cup (240ml) whole milk
- 2 large free range eggs, beaten
- 1/3 cup (80g) sugar
- 1/2 cup (120ml) whole milk, heated
- 1 TBS butter
- 1 tsp vanilla
- 1/2 cup (75g) raisins (Optional, I used golden this time)
.JPG "Elizabeth's Creamy Rice Pudding")
I have always made this with whole milk. I used to keep that and semi-skimmed milk in the house, but now there is only me I had to make a choice and I choose to keep whole milk. If I had both I would be throwing a lot away, and I hate waste.
I am not sure what size eggs Elizabeth used, but I always have large free range eggs in the house. I use that size for everything unless a smaller size is recommended.
I always buy free range and organic if I can. You have to pick your battles and that is one of mine. I refuse to support an inhumane industry.
.JPG "Elizabeth's Creamy Rice Pudding")
You don't need to add the raisins if you don't want to. Raisins are a love I share with Elizabeth. In all truth I probably add a few more than the recipe calls for, but if you are a raisin hater, by all means leave them out. It will still be delicious. You could use dried cranberries or blueberries, or even dried cherries. All would be delicious.
As you can see it doesn't use a lot of sugar. I expect that is because some of the sweetness for the pudding comes from the raisins. In any case I would not increase it if you choose not to use raisins. It is sweet enough as is.
.JPG "Elizabeth's Creamy Rice Pudding")
I used a pouch of ready made rice today. In true disclosure I only had basmati and it worked out fine. Traditionally you would use long grain rice.
Basmati is not a rice that Elizabeth would have ever had in her kitchen. Not ever. In fact, most of the time she used Minute Rice when she was cooking rice. So did my mom. It was a completely different era. The world was not at their fingertips when it came to cooking and cooking ingredients.
.JPG "Elizabeth's Creamy Rice Pudding")
HOW TO MAKE ELIZABETH'S CREAMY RICE PUDDING
The only complicated part of this is cooking the custard, but if you follow my directions succinctly that should not be a problem at all.
You will need a double boiler for this. Have the bottom of the double boiler filled about 1/3 of the way with simmering water.
.JPG "Elizabeth's Creamy Rice Pudding")
Place the rice in the top of the double boiler along with the first quantity of milk, beaten eggs, and sugar. Place over the simmering water.
Cook, stirring with a metal spoon, until the mixture coats the back of the spoon. (At some point, if you dip a spoon into the liquid, it will cling to the spoon rather than run off. The standard technique is to run your finger through the sauce on the back of the spoon. If a fairly straight line of exposed metal or wood, depending on the spoon, remains visible then the product has thickened to the desired degree. If the liquid flows back across the line, then it needs to be cooked some more.)
Remove from the heat. Stir in the heated milk, butter, vanilla and raisins, if using. Leave to sit for half an hour before serving.
.JPG "Elizabeth's Creamy Rice Pudding")
And that's it. It is really quite simple really. But there is nothing simple about the taste. Its homey and comforting and delicious. It is the perfect example of simple ingredients combined together to make something extraordinarily delicious!
This has long been a family favorite and I guarantee it is sure to become a family favorite in your home as well.
.JPG "Elizabeth's Creamy Rice Pudding")
STICKY TOFFEE RICE PUDDING - A delicious combination of two of my favorite desserts. There is no actual sugar in the pudding itself. Instead it relies on the sweetness of the dates to carry it, and it does so beautiful. Served with a rich sticky toffee and toasted pecan sauce.
FLAP JACK TOPPED RICE PUDDING - This version is a tad bit fancier than the usual baked rice pudding in that it boasts a lush sweet flapjack topping and by that I mean British flapjacks not North American pancakes. Oaty, sticky, and sweet with golden syrup. This is a baked rice pudding.
DANISH RICE PUDDING - This is probably my all time favorite stove top rice pudding. It is rich and creamy and oh so delicious. Served with candied almonds and a homemade cherry sauce, this is the Cadillac of rice puddings.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Elizabeth's Creamy Rice Pudding
Yield: 4
Cook time: 15 MinInactive time: 30 MinTotal time: 45 Min
This wonderfully delicious old fashioned rice pudding is a recipe that comes from my mother-in-law Elizabeth. It is simple to make, rich, creamy and a real family favorite.
Ingredients
- 1 1/2 cups (175g) cooked rice
- 1 cup (240ml) whole milk
- 2 large free range eggs, beaten
- 1/3 cup (80g) sugar
- 1/2 cup (120ml) whole milk, heated
- 1 TBS butter
- 1 tsp vanilla
- 1/2 cup (75g) raisins (Optional, I used golden this time)
Instructions
- You will need a double boiler for this. Have the bottom of the double boiler filled about 1/3 of the way with simmering water.
- Place the rice in the top of the double boiler along with the first quantity of milk, beaten eggs, and sugar. Place over the simmering water. Cook, stirring with a metal spoon, until the mixture coats the back of the spoon. (At some point, if you dip a spoon into the liquid, it will cling to the spoon rather than run off. The standard technique is to run your finger through the sauce on the back of the spoon. If a fairly straight line of exposed metal or wood, depending on the spoon, remains visible then the product has thickened to the desired degree. If the liquid flows back across the line, then it needs to be cooked some more.)
- Remove from the heat. Stir in the heated milk, butter, vanilla and raisins, if using.
- Leave to sit for half an hour before serving.
Thanks so much for visiting. Do come again!
One thing which I really fell in love with when I was living in the UK was Asian flavors, especially curries. I had experienced curry many years before when I lived on the BATUS base in Suffield, Alberta. This was the British Army Training Unit Services base in Canada.
We had lots of British friends there and it was my friend Cathy Giles who had introduced me to curried chicken. The British love their curries. I was not sure if it was something I would like as I had never eaten anything like it before.
I remember watching her make it and she dumped a whole spice jar of curry powder into it. (This was looking scary!) I had nothing to fear however, as it was delicious. I fell in love with it at first bite and have been loving it every since.
In the UK, I got to stretch my palate for curry and to try many Asian dishes. I fell in love with everything I tasted. Pakora, Naan, Dhal, Tikka, Korma, etc. I especially loved the onion Bhaji, as naughty as they were.
I belonged to an International Woman's Group and on one of my first meetings, the hostess was Indian and made Bhaji as a treat. Oh boy, so yummy.
One of the first cookbooks I purchased when arriving back in Canada was this one by Christopher Kimball. Milk Street Tuesday Nights. I was familiar with Christopher Kimball from having watched him on America's Test Kitchen on PBS prior to my going over to the UK.
I was not familiar with the show Milk Street, but upon perusing the recipe index of the book, taking Mr. Kimball's reputation into consideration and then allowing for the fact that it had won a James Beard award, I decided to go for it!!
A take on the Asian Biryani, it ticked all of my boxes. Basmati rice. Tick. Chicken. Tick. A homemade curry paste. Tick The flavors of coconut. Tick. Cardamom. Tick.
There was nothing in it that I did not like. Dried cranberries? Double tick!!
I knew it would be savory, spicy and a tad bit sweet. I was in. ALL in!!
It does use fresh coriander, which I know some people are not fond of. I am not one of those, but if you are, there is an easy substitute you can use.
Fresh Thai basil is very close in flavor to this love it or loathe it soft herb. You can also use flat leaf parsley. Both, whilst not giving you exactly the same taste, will be close enough! Parsley is a tad bit more bitter, so don't use quite as much.
I love making my own curry pastes. This is something I learnt to do at culinary college. Its an easy thing to do and really adds a greater depth of flavor to your curry dishes.
This one is made with a bit of oil, some finely grated fresh gingerroot, curry powder, salt and pepper. Nothing too out of the ordinary. I used a medium curry powder.
I adore Basmati rice. It is my favorite of all the rices. Basmati is a slender type of rice which is grown in India and Pakistan and it a rice they use most of all in their dishes. You may be familiar with the Tilda brand of Basmati rice.
It has a very distinctive smell when it is cooking. I think it smells very similar to Popcorn. In fact the word "basmati" in Hindi means "full or aroma" or "fragrant." It is also called the Queen of perfumed rice.
The rice gets an initial cooking in some coconut water along with some of the curry paste that you make. While it is cooking, you marinate diced chicken thigh meat along with the rest of the curry paste.
I love shallots. They are like a milder, sweeter onion, and add a lovely flavor to the dishes they are cooked in. Typically they are much more expensive than onions. They have a subtle, delicate taste. You can use round shallots or banana shallots in this.
What can I say about chicken thighs? They are like the filet mignon of the chicken world. Tender and juicy and filled with flavor. They are from one of the hardest working parts of the yard bird.
I love them in dishes like this where they add tons of flavor. You could of course use breast meat, but I think the thighs give a lovely taste and texture to the dish, not dry in the least.
Coconut water, lighter and fresher than coconut milk. It is made from the clear liquid found inside immature coconuts.
Translucent and semi-clear it is not the same as coconut milk. Don't make that mistake. You will not get the same results. Coconut water is also very good for you, high in nutrients and lower in fat than coconut milk.
You get the flavor of the coconut, without the fat.
It adds a nice touch of richness as well as a savory sweet flavor that works perfectly with the flavors of curry powder and cardamom.
Don't get me started on cardamom. I quite simply adore it, in both savory and sweet dishes. It also goes very well with the flavor of cranberries, which lets face it . . . go perfectly with chicken and are perfect in this dish, adding a sweet touch of fruitiness that is oh so tasty!
Although I have not mentioned it in the recipe, I did add a smattering of broken salted cashew nuts over top of the finished dish. I love cashews and they are a favorite addition to many Indian dishes. I thought they would work well here and I was quite simply right.
If you are looking for a delicious weeknight supper that won't take you ages to cook, but will taste like it did, you cannot go wrong with this delicious curry dish. Its perfectly beautiful and incredibly tasty, but then again, I would expect nothing less from Christopher Kimball.
If you are looking to add a cookbook to your collection, I cannot recommend this tasty book highly enough. I say go for it! You won't be sorry.
Curried Chicken & Rice
Yield: 2
Cook time: 45 MinTotal time: 45 Min
This is a delicious take on a South Asian Biryani, which I adapted from Milk Street Kitchen to serve only two people. Its simply delicious.
Ingredients
- 1 1/2 TBS light olive oil
- 1 TBS finely grated peeled fresh gingerroot (I use my microplane)
- 1/2 TBS medium curry powder
- 1/4 tsp ground cardamom
- fine sea salt and freshly ground black pepper
- 4 boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 3/4 cup (160g) Basmati rice, rinsed and drained
- 1 1/4 cups (360ml) coconut water, divided
- 2 large shallots, peeled, halved and sliced in thin half moons
- 1/4 cup (40g) chopped dried cranberries
- 1 TBS fresh lime juice
- a couple very large handfuls of fresh coriander leaf, (cilantro) roughly chopped (about 1 1/4 cups)
Instructions
- Begin by making the curry paste. Mix the grated ginger together in a bowl with 1/2 TBS of the oil, the curry powder, ground cardamom, 1 1/4 tsp salt and 1/2 tsp black pepper to form a thick paste. Remove 1/2 TBS of this to a saucepan and then mix the remainder into the cut up chicken, stirring it to coat it well. Set aside to marinate while you cook the rice.
- Put the rinsed rise and all but 3/8 (3 ounces) of the coconut milk into the saucepan you had put the curry paste into. Stir well, then bring to a simmer. Cover and cook over medium heat until almost tender, about 10 minutes. Remove from the heat, fluff and set aside.
- Heat the remaining 1 TBS of oil in a large skillet. Add the shallots. Cook, stirring occasionally, until golden brown and then push them to the side of the skillet.
- Add the chicken pieces to the skillet in a single layer. Cook without stirring until they turn golden brown on the bottom surface, then flip them over, stirring to scrape up any brown bits. Stir the shallots into the chicken along with 1 ounce of the coconut water. Cook, stirring constantly, until all of the liquid has evaporated.
- Flake the rice into the skillet along with the remaining coconut water and the cranberries. Stir in well, then press flat and cook, undisturbed for about 3 minutes over medium high heat, until the rice has started to brown and crisp a bit.
- Remove from the heat. Stir in the lime juice and 1 cup of the coriander leaf, stirring any crisped rice into the mixture. Season to taste with salt and pepper.
- Transfer to a serving bowl, scatter with the remaining coriander and serve immediately.
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