Tips for flavoring rice

[ricardo]

Nine Flavored Rice Pilaf Mixes

 

1 cup long-grain, converted rice

Flavor Packet

2 tablespoons butter

2 1/2 cups hot water

 

Melt the butter in a heavy saucepan over medium heat. Saute the rice, stirring constantly, until it takes on a translucent quality; do not let the kernels pop. Slowly stir in the water, then the Flavor Packet; bring to a full boil; cover and lower heat. Simmer 20 to 25 minutes, or until nearly all of liquid is absorbed and the rice looks just a bit too moist to serve. Turn off heat and let stand for 10 minutes before uncovering and serving.

 

 

Each recipe makes one flavor packet. Also, these recipes are meant for bouillon cubes that mix with 8 oz. of water. If you prefer to substitute bouillon cubes that mix with 6 oz. of water, or powder, you will need to figure the differences accordingly. Three 8 oz. cubes equal four 6 oz. cubes.

 

 

Chicken:

3 chicken bouillon cubes, crushed

1/4 teaspoon parsley flakes

3 dashes pepper

 

 

Beef:

3 beef bouillon cubes, crushed

3 dashes pepper

 

 

Onion:

3 onion or beef bouillon cubes, crushed

2 teaspoons dried minced or chopped onion

3 dashes pepper

 

 

Mushroom:

3 chicken or beef bouillon cubes, crushed

2 tablespoons dried mushroom slices, in bits

3 dashes pepper

 

 

Celery:

3 chicken bouillon cubes, crushed

3 tablespoons dried celery flakes

3 dashes pepper

 

 

Curry:

3 chicken bouillon cubes, crushed

1 teaspoon curry powder

 

 

Saffron:

3 chicken bouillon cubes, crushed

1 pinch saffron

1 pinch turmeric

 

 

Oriental:

3 chicken bouillon cubes, crushed

1 onion bouillon cube, crushed

2 teaspoons dried celery flakes

2 teaspoons dried mushroom slices, in bits

1 teaspoon dried minced onion

dash of powdered ginger

add several dashes soy sauce to boiling water

 

 

Spanish:

3 chicken bouillon cubes, crushed

2 tablespoons dried green pepper flakes

2 tablespoons dried minced onion

dash of chili powder

add 2 tablespoons tomato paste to boiling water

 

Sandy

TheFrugalShopper.com

 

 

 

[Guest Guest]

something a bit more exotic from Southern India - not a curry dish.

 

An Indian Rice dish

 

on high heat place enough ghee (clerified butter)to cover the bottom of a saucepan and melt.

 

add 1+ tablespoon whole corriander seeds and once they start to pop reduce heat to medium...

 

add a teaspoon of whole cumin seed stir around for a second or two

 

add whole cardimom seeds and stir a few times for a minute or two.

 

add a tablespoon of Tumeric and 2 cups of water and a dash or two of salt (depending on your likes).

 

Bring water to boil and add rice, cover bring back to boil and reduce heat to low and cook for 45min-1 hour.

 

I add frozen peas in the boiling water right before I add the rice. And to make this a complete meal.. add frozen shrimp (tail off) when you add the peas.