Rice Recipes

[minisoji]

Coconut Rice

Ingredients:

Long grain rice 1 cup
Coconut milk 1 cup
Broken cashew bits 1 tbsp.
Green chillies slit 3
Curry leaves 1 stalk
Cumin and mustard seeds 1/2 tsp. each
Urad dal 1 tsp.
Grated fresh coconut 2 tbsp.
Coriander chopped 1 tbsp.
Oil 2 tbsp.
Salt to taste
Lemon to taste

Directions:

*Wash and soak rice in salted water for 30 minutes.
* Drain rice in colander, keep water aside.
* Heat oil in a heavy saucepan.
* Add urad dal, seeds, cashews, stir till spluttering.
* Add chillies and curry leaves. Stir, add rice.
* Stir very gently, with a wide spatula till oil coats rice evenly.
* Add coconut milk, 1 1/2 cups drained water.
* Add salt, keeping in mind the water was salted.
* Bring to a boil, reduce heat, simmer covered.
* Stir occasionally. When done 3/4, add lemon.
* Mix very gently. Simmer till done and all water evaporates.
* Add more water in between if required.
* Garnish with coriander and coconut before serving.
* Serve hot with raita, kadhi or rasam.

[minisoji]

Lemon Rice

Ingredients:

Boiled and cooled rice 2 cups
Green chillies 2
Curry leaves 1 stalk
Onions finely chopped 1
Grated fresh coconut 1 tbsp.
Coriander finely chopped 1/2 tbsp.
Cumin seed, mustard seeds, urad dal 1/4 tsp. each
Turmeric powder 1/4 tsp.
Asafoetida 2-3 pinches
Salt to taste
Juice of half lemon
Oil 1 tbsp

Directions:

* Use a heavy or nonstick pan.
* Heat oil, add seeds, and dal. Allow to splutter.
* Add green chillies, curry leaves, onions, asafoetida
* Cook till onions are light pink.
* Add rice, turmeric, salt, lemon, coriander, coconut.
* Stir gently till well mixed.
* Cover and simmer till steaming hot.
* Serve hot.

[minisoji]

Jeera Rice

Ingredients:

Long grain rice 1 cup
Cumin seeds
(shajira & ordinary mixed) 1 tbsp.
Halved cashews 1 tbsp.
Whole pepper corns 4-5
Bayleaf 1
Water (approx.) 2 1/2 cups
Sugar 1 tsp.
Clove-cinnamon powder 1/4 tsp
Onions cut into rings 2
Ghee 2 tbsp
Salt to taste

Directions:

* Wash rice well and soak in salt water for 30 minutes.
* Heat ghee in a heavy or nonstick pan.
* Add onions and fry till dark brown & crisp.
* Drain, and add cashews to same ghee.
* Fry to a light brown, drain, keep side.
* Add jeers, peppercorns, bayleaf to same ghee.
* Stir fry for a few seconds, drain, and add rice.
* Keep aside the drained water.
* Add sugar, stir gently, frying rice till light brown.
* Add spice powder, stir.
* Add salt water, bring to a boil.
* Simmer covered, till rice is cooked and water evaporates.
* Each grain should be separate.
* Serve hot with dal fry or a spicy gravy vegetable.

[minisoji]

Saffron Rice

Ingredients:

Saffron 1/2 tsp
Hot milk 2 tsp
Rice 150gms
Ghee 45gms
Cardamom seeds 3
Cinnamon 1"
Cold milk 2/3 cup
Sugar 4 tsp
Thick cream 2 tsp
Flaked almonds 30gms
Toasted walnuts 30gms
Raisins 30gms

Directions:

* Saffron should be socked in the hot milk. Cook the rice for five minutes, and drain.
* Melt ghee in a saucepan saute rice, cardamom and cinnamon for three minutes.
* Add cold milk and sugar cook over low heat, cover until the rice is fully cooked.
* Add cream and saffron milk, cover cook for 1 minute. Rice is ready to serve.
* While serving decorate it with almonds, walnuts, raisins, mace, and mint leaves.

[minisoji]

Tomato Rice

Ingredients:

Long grain rice 1 1/2 cups
Tomato puree 1 cup
Onions chopped 2
Green chillies slit 2
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Onion bunch chopped fine 1 spring
Coriander finely chopped 1 spring
Clove-cinnamon powder 1/2 tsp
Garam masala 1/4 tsp
Red chilli powder 1 tsp
Sugar 1 tsp
Tomato sauce 1 tsp
Salt to taste
Butter or oil 2 tbsp

Directions:

* Wash and soak rice for 30 minutes.
* Heat oil in a large saucepan.
* Add ginger, garlic pastes. Stir.
* Add chopped onions, green chilli, stir fry till light pink.
* Add all dry masalas, sugar, salt, stir.
* When the oil separates, add rice.
* Stir, add tomato puree, sauce, bring to a boil.
* Add 1 1/2 cups water, stir gently.
* Bring to a boil, taste liquid to check salt, etc.
* Cover, simmer on low till almost cooked.
* Stir occasionally in between, adding more water if required.
* When about done, add spring onions, coriander.
* Stir gently, allow all water to evaporate.
# Serve hot with or without a gravy vegetable.

[minisoji]

Mango Rice

Ingredients:

Basmati rice 1/2 kg
Raw mangoes, grated 2
Red chilies 4
Green chilies, chopped 6
Curry leaves few
Bengal and black gram 50gms
Turmeric 1 tsp
Salt to taste
Mustard seeds 5g
Ghee or butter 25g

Directions:

* Wash the rice and cook with sufficient water until it is done.
* Heat ghee in a pan, fry mustard seeds, Bengal and black gram, curry leaves, turmeric, red chilies and fry until they are golden brown.
* To this, add grated mangoes, salt and fry for another 5 minutes.
* Add this mixture to the cooked rice and mix well.
*Garnish with cilantro, if desired.