easy rice recipes

A quick winning winter warmer, this recipe is on the table in no time.

Chicken and coconut curry

soy sauce

cumin

curry paste

turmeric

garlic cloves, crushed

sweet chilli sauce

lemon grass, finely chopped

each) single chicken breasts, cut into 2cm pieces

peanut butter

coconut milk

kaffir lime leaves

coriander,

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Avocado, pistachio, mint - can you pack any more greens into one salad? We've added brown rice and loads of nuts to pack this salad with healthy protein and fibre.

Greens and grains

(100 grams) brown rice

tbs sunflower seeds

tbs pepitas

(pumpkin seeds)

almonds

tbs pistachio kernels, chopped

zucchinis

spring onions, chopped

mung bean sprouts sprouts

olive oil

lemon juice

tbs honey

avocado, sliced

mint leaves

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A traditional Christmas dessert from Portugal that is good the whole year-round!  Deliciously creamy in every spoonful, Arroz Doce (Portuguese Rice Pudding) can be served hot or cold, so give it a try now!

Arroz Doce Recipe (Portuguese Rice Pudding)

rice

sugar, (heaping)

& 1/2 cups milk, hot (plus 3 tbsp, cold or room temperature)

salt

vanilla bean, (sliced down the middle)

lemon rind

cinnamon powder

Using a medium to a large-sized saucepan, combine 3 1/2 cups of water with salt and mix.  

Add the rice and lemon rind, cover with a lid and bring to a boil.

Simmer until rice is cooked.  This generally takes 20 minutes.

Add the 3 &amp; 1/2 cups of hot milk and the vanilla pod. 

Mix to combine, then cover and continue simmering until the liquid has reduced and the rice turns soft and creamy (about 20 to 30 minutes).  Stir regularly the entire time.

Add sugar and mix.  Cover with a lid and bring to a boil.

Temper egg yolks with the remaining milk (not hot!) and beat with a fork.

Remove the sweet rice from the heat and take the rind and the vanilla bean out.

Add the tempered yolks slowly while stirring constantly.

Bring the saucepan back on the heat, cover with a lid, and bring to a boil.

Taste and adjust seasoning, as desired.

Remove from the heat and transfer to serving bowls.

Decorate the top of arroz doce with cinnamon powder.

Serve.

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A traditional dessert for Christmas Eve, Portuguese Rice Pudding (locally known as 'Arroz Doce') gives you that perfect balance of comfort and deliciousness.  And it's excellent both served hot or straight from the fridge.  You have to try it to believe it!

Portuguese Rice Pudding (Arroz Doce)

Whether you serve it as a side dish or as an entrée, this traditional Risotto alla Milanese (or Saffron Risotto) does not disappoint.  Creamy rice with the subtle fragrance and flavor of saffron --- you would surely be asking for seconds!

Risotto Milanese Recipe (Classic Saffron Risotto)

onion, (finely chopped)

white wine

tbsp butter, (unsalted)

parmigiano Reggiano, (grated)

saffron

salt, (to season)

Start with the most critical step in making saffron risotto:  Bring the stock to a boil, then keep it simmering.

Using a medium to a large pan, pour and heat olive oil over medium-high heat.

Add chopped onion and cook until it&#39;s softened.

Add rice and cook for about 3 to 4 minutes, toasting and making sure each grain is coated with oil while mixing.

Pour wine into the pan.

Let the wine evaporate while mixing the rice; you should see the creaminess starting to come out by now.

Pour about a ladle and a half of the simmering stock.

Continue stirring until the liquid is almost gone, then pour another ladle of the stock.  Keep repeating this for about 12 minutes.

Add the saffron.

Repeat the process of pouring stock again until the rice is cooked, typically about 6 more minutes. Taste and adjust the seasoning during this time.

Take the pan off the heat and add the butter and grated parmigiano Reggiano.

Stir gently to mix, then cover with a lid for about a minute.

Transfer your hot saffron risotto into plates.

Serve risotto Milanese with more grated parmigiano on top, if preferred.

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Whether you serve it as a side dish or as an entrée, this traditional Risotto alla Milanese (or Saffron Risotto) does not disappoint.  Creamy rice with the subtle fragrance and flavor of saffron --- you would surely be asking for seconds!

Risotto alla Milanese (Saffron Risotto)

Have you always wanted to cook this Italian favorite but need help figuring out where to start? First, let me guide you on how to make basic risotto the traditional way. Then you can try the rest of the classic risotto recipes as well!  

How to Make Basic Risotto (Traditional)

tabalespoon butter, (chilled)

Parmigiano Reggiano, (grated)

Place a wide pan over medium heat, then add olive oil.

Once the oil is ready, add the chopped onions.

Cook until the onion softens, then add the rice.

Cook (or toast) for about a minute.

Pour the white wine, stir, and let the wine evaporate.

At this point, the starch is coming out --- you should see that its starting to get creamy.

Pour about two ladles of the simmering stock into the pan.

Stir until the liquid has been absorbed, then pour another ladle of the stock.

Repeat the process for about 18 minutes or until the rice is slightly cooked.

Add only a little stock during this time (if at all), ensuring the finished risotto is not too watery.

As a final check, place your spatula in the middle of the pan and drag it to the other end. You should see a &#39;wave&#39; of the remaining liquid meeting on top and downwards.

Take the pan out of the heat.

Add and mix the chunk of butter and the grated Parmigiano Reggiano.

Cover with a lid and let sit for two minutes.

Transfer your perfect risotto to plates and serve with freshly grated cheese --- enjoy!

Here’s a classic recipe for Asparagus Risotto (Risotto agli Asparagi) for you!  Expect the creaminess of rice, the crunchiness of asparagus, and a hint of cheesy goodness in every serving.  Simple, delicious, and so easy to prepare!

Asparagus Risotto Recipe (Risotto agli Asparagi)

onion, (chopped finely)

stock

tbsp butter, (chilled)

Parmigiano Reggiano, (grated (plus more for serving))

Boil and simmer your stock.

Heat olive oil in a medium to a large pan over medium-high heat.

Add chopped onions and cook until they’re soft.

Add rice and cook for about 1 to 2 minutes, stirring constantly and making sure they’re coated with oil.

Pour the white wine, mix, and let evaporate.

Add two ladles of the simmering stock.

Keep mixing until most of the liquid has evaporated, then add another ladle of stock.

After about five minutes of stirring, add the chopped asparagus.

Continue pouring the stock and stirring for about 18 minutes, or until the rice has softened. (Note: Taste and adjust the seasoning during this time).

Before taking it off the heat, check that you have enough liquid left.  You should see the liquid part, then slowly converge when you glide your spatula in the center of the pan --- like a wave.

Remove your pan of risotto agli asparagi from the heat.

Add butter and grated cheese, then mix to combine.

Cover the pan with a lid and let sit for about 2 minutes.

Transfer your asparagus risotto to plates.

Top with more grated Parmigiano Reggiano, then serve.

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Here’s a classic recipe for Asparagus Risotto (Risotto agli Asparagi) for you!  Expect the creaminess of rice, the crunchiness of asparagus, and a hint of cheesy goodness in every serving.  Simple, delicious, and so easy to prepare!

Asparagus Risotto

Sweet, salty, and creamy --- that&#039;s what you&#039;ll get in every bite of this Pea and Pancetta Risotto.  And don&#039;t forget the crunchy pancetta bits in there!  Yum!

Pea and Pancetta Risotto Recipe

pancetta (85 grams), (chopped into small bits)

green peas

& 1/2 to 2 tbsp butter, (chilled)

Using a medium-sized saucepan over medium-high heat, bring the stock to a boil.

Adjust the heat to low and continue simmering.

While waiting for the stock to boil, place a medium to a large skillet over medium-high heat.

Add the pancetta into the skillet --- no need to wait for it to warm up.

Cook until the pancetta turns brown and turn slightly crispy on the edges.

Remove the browned pancetta and set it aside.

Using the same pan, add the olive oil.

Once the oil is ready, add the chopped onion.

Cook the onion until it softens, then add the rice.

Cook the rice for about 1 to 2 minutes, constantly mixing, to ensure the grains are coated with oil.

Pour the white wine and let it evaporate.

When there&#39;s very little liquid left, pour two ladles of the simmering stock into the rice.

Continue stirring until the stock has been fully absorbed.

Pour another ladle of stock and keep repeating for 8 minutes.

Add the peas.

Mix to combine and continue adding the stock for 10 more minutes.

Taste and adjust the seasoning of your pancetta risotto.

Take the pan off the heat.

Add butter, grated cheese, and the browned pancetta from earlier.

Mix to combine, place a lid, and keep it covered for about 1 to 2 minutes.

Transfer your pea and pancetta risotto into plates.

Serve, with more grated parmigiano Reggiano, if preferred.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1638831187/twf9r37gvzwfspafrmvw.mp4

Sweet, salty, and creamy --- that's what you'll get in every bite of this Pea and Pancetta Risotto.  And don't forget the crunchy pancetta bits in there!  Yum!

Pea and Pancetta Risotto

Expect undeniable mushroom flavor in every bite of this Mushroom Risotto (Risotto ai Funghi).  With a mix of dried and fresh mushrooms in every delicious serving, you would surely ask for seconds!  

Mushroom Risotto Recipe (Risotto ai Funghi)

& 1/2 cups stock

mushrooms (about 14 grams)

mushrooms (140 grams), (chopped roughly)

onion, (sliced finely)

parsley

Combine stock and dried mushrooms in a medium-sized saucepan, then place the pan over medium-high heat.

Cover with a lid, bring to a boil, then lower the heat and continue simmering.

Place a medium or large skillet over medium-high heat, then add 1 tablespoon of butter and 1/2-tablespoon of olive oil.

Once the melted butter is ready, add the chopped mushrooms.

Brown the mushrooms, then remove them from the pan and set them aside.

Using the same pan, add a bit of oil, and once it&#39;s ready, add the chopped onions.

Cook until the onions softened, then add the rice and cook for at least a minute, making sure that the grains are coated with oil.

Pour the white wine, then let cook until the wine has mostly evaporated.

Add a couple of ladles of the stock, then mix --- it does not matter if bits of the dried mushrooms get in the way.

Adjust the heat to medium, mix and continue cooking until most of the liquid has been absorbed by the rice, then repeat the adding of the stock again.

After 10 minutes of cooking the rice, add the fried mushrooms.

Continue cooking your rice by adding the stock --- do this for about 7 to 8 more minutes. (Note:  Taste and adjust the salt during this time as well).

Turn the heat off, then add butter, grated Parmigiano Reggiano, and fresh parsley.

Mix to combine and melt the butter a bit.

Cover the pan and let sit for a couple of minutes.

Transfer your mushroom risotto into serving plates, and add more grated cheese on top if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1632171281/ir1uixbkpcqemyojtfce.mp4

Expect undeniable mushroom flavor in every bite of this Mushroom Risotto (Risotto ai Funghi).  With a mix of dried and fresh mushrooms in every delicious serving, you would surely ask for seconds!

Mushroom Risotto (RIsotto ai Funghi)

Top 8 easy rice recipes recipes from across the web

The most viewed easy rice recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken and coconut curry

Greens and grains

Arroz Doce Recipe (Portuguese Rice ...

Risotto Milanese Recipe (Classic Sa...

How to Make Basic Risotto (Traditio...

Asparagus Risotto Recipe (Risotto a...

Pea and Pancetta Risotto Recipe

Mushroom Risotto Recipe (Risotto ai...

Top 8 easy rice recipes recipes from across the web

The most viewed easy rice recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken and coconut curry

Greens and grains

Arroz Doce Recipe (Portuguese Rice ...

Risotto Milanese Recipe (Classic Sa...

How to Make Basic Risotto (Traditio...

Asparagus Risotto Recipe (Risotto a...

Pea and Pancetta Risotto Recipe

Mushroom Risotto Recipe (Risotto ai...

The most viewed easy rice recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine