rice

Seafood Paella

chicken stock

saffron threads,

salt

olive oil

yellow onion, finely chopped

red bell pepper, finely chopped

garlic,

rice,

tomatoes

green peas

mussels,

clams,

parsley,

Here's what you need: chicken breast, natural yogurt, lemon juice, ginger garlic paste, tikka masala sauce, red chili powder, turmeric powder, salt, oil, onion, ginger garlic paste, cumin seed, black peppercorns, cloves, red chili powder, coriander powder, garam masala powder, salt, tomatoes, natural yogurt, water, water, basmati rice, bay leaf, cumin seed, onion, fresh coriander, oil, water

Chicken Tikka Biryani Recipe by Tasty

⅓ lb chicken breast

⅔ cups natural yogurt

lemon juice

ginger garlic paste

tikka masala sauce

red chili powder

turmeric powder

onion, finely chopped

cumin seed

black peppercorns

cloves

coriander powder

garam masala powder

tomatoes, finely chopped

natural yogurt

water

½ cups basmati rice,

bay leaf

½ cups onion, carmelised

coriander,

water, saffron-infused

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Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.

Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.

Reserve the chicken tikka marinade for later use.

Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.

Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.

Add in the chopped tomatoes and fry till soft.

Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.

Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.

In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.

Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.

https://vid.tasty.co/output/45707/mp4_640x640/1501604901

We had these not too long ago and we both decided that they needed a little more seasoning. We put a little hot pepper sauce on them and they were much better. I would probably include 2 teaspoons in the meat mix the next time that I make them.

Ground Beef Stuffed Green Bell Peppers With Cheese

green peppers

lb beef, Ground

onion, Chopped

(16 ounce) can tomatoes, diced

Worcestershire sauce

cheddar cheese, Shredded (about 4 ounces)

Cut off the tops of green peppers; discard seeds and membranes.

Chop enough of the tops to make 1/4 cup, set aside.

Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.

Sprinkle insides of the peppers lightly with salt.

In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.

Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.

in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.

Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.

Bake, covered in a 350 degree oven for      30    minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.

Loved the recipe, but had to change up a bit.  Next time I will pre-cook rice, (rice was not thoroughly cooked), and add corn.  I added 8-oz. tomato sauce, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. Italian seasoning, 1 tsp. sugar, 3 tsp. of worcestershire sauce, topped with Italian bread crumbs.  Yum !!!!

Lu Rou Fan-Taiwanese braised pork over rice

Lu Rou Fan-Braised Pork Rice

pork

shallots

shiitake mushroom

g rock sugar

tbsp. light soy sauce

tbsp. thickened soy sauce

tbsp. Shaoxing wine

eggs

garlic

white pepper powder

green onions

Bok Choy

star anise

bay leaves

Sichuan peppercorns

cumin seeds

ginger

Cut the pork belly into small diced (around 2-3 cm).

Heat around 1 cup of oil in a wok or sauce pan, add sliced onion in to fry until they becomes golden brown. Control your fire especially in the final stage and stir continuously. Transfer out to cool down. After cooled, the fried onions will become quite crispy, you crack them in a plastic bag with a rolling pin or chop with a knife.

Leave around 1 tablespoon of oil and then fry pork belly until slightly browned and they begin to release oil.

Get a iron cast deep pot, transfer pork belly in, add shaoxing wine, soy sauce, thickened soy sauce, garlic slices, spices, white pepper, scallion, rock sugar, diced mushrooms and then strained mushroom soaking water. Then add stock or water until 2-3 cm higher than the pork belly. If you are using regular pot with more escaping steam, slightly add more water. Bring to boil and simmer for 15 minutes over slowest fire.

Add fried shallots and hard boiled eggs. Cover the pot and simmer for around 30 minutes to 40 minutes over slowest fire. You may need another 20 to 30 minutes if using regular pot.

Use high fire to slightly thicken the soup in the last stage. You can serve directly. But the best taste comes several hours later. When all the flavors are well combined several hours later, re-heat it and stir to prevent sticking. Then serve with steamed rice and blanched vegetables.

https://www.youtube.com/watch?v=DwCrvNCGw28

Taiwanese Lu Rou Fan--Braised pork over rice.
You can get Taiwan Kimlan soy sauce and soy paste from Amazon.
Kimlan Soy Sauce:http://amzn.to/2cM4jPT
Kimlan thickened soy sauce (soy paste): http://amzn.to/2cSIU3J

Ingredients:
1kg pork belly (either skin on or skin off)
4 middle shallots, peeled and sliced
1 cup of oil
6 dried shiitake mushroom (pre-hydrated)
25g rock sugar
4 tablespoons light soy sauce
3 tablespoons thickened soy sauce (or 2 tablespoons dark soy sauce)
4 tablespoons Shaoxing wine
4 hard boiled eggs, unshelled
4-5 garlic cloves, sliced
1/4 teaspoon white pepper powder
2 green onions
2-3 trees of Bok Choy
Spices (or you can use 1 teaspoon Chinese five spice powder)
4 star anise
2 bay leaves
10 Sichuan peppercorns (optional)
1/8 teaspoon cumin seeds (optional)
1 slice of sand ginger (optional)
Step by step instruction at https://www.chinasichuanfood.com/lu-rou-fan-braised-pork-rice/
**music**
Carefree Melody by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://www.twinmusicom.org/song/302/carefree-melody
Artist: http://www.twinmusicom.org

Taiwanese Lu Rou Fan 台式卤肉饭

Sinangag (Garlic Fried Rice)&nbsp; recipe | Epicurious.com

(240 ml) vegetable oil

(135 g) garlic cloves, sliced paper thin

(800 g)

Kosher salt

Torshi Tareh (Persian Sour Herb Stew With Marbled Eggs) recipe | Epicurious.com

Tbsp. basmati rice,

cilantro

dill

parsley

onion,

garlic cloves, finely chopped

turmeric

spinach

tsp. black pepper

kosher salt,

lime juice (from about 4 limes)

eggs egg

rice and smoked white fish (for serving; optional)

This is the recipe for the original rice krispies treats squares...It never fails! Plus, it is a great way to use up a box of cereal! For best results, use fresh marshmallows. I have replaced the butter once with Mott's Healthy Baking butter or oil substitute (it was basically an unsweetened apple sauce) and they still turned out great!

The Original Rice Krispies Treats Squares

Rice Krispies

butter margarine

(10 ounce) package regular marshmallows or 4 cups miniature marshmallows

Melt butter in a large saucepan over low heat.

Add marshmallows and stir until completely melted.

(It would be perfect to be measuring out all of the cereal at this time, having it ready in a large bowl.).

Working quickly, add rice krispies cereal, and stir until the cereal is well coated.

Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand).

When the treats are cooled, cut into squares.

Yum yum!! Delicious, classic recipe! I switched it up a bit and threw in a teaspoon of vanilla and a drop or two of almond extract and a tiny bit of maple flavoring - delicious!!

Make and share this Southwestern Rice Bowl recipe from Food.com.

Southwestern Rice Bowl

brown rice

chicken,

monterey jack cheese, grated

black beans,

corn corn

tomatoes, finely chopped or 1/4 cup tomatillo

salsa

In a microwave-safe bowl with a lid, layer ingredients in the order listed. 

Cover and microwave for 30-60 seconds, until hot.

Love a mostly pantry recipe because my empty refrigerator mocks me.

Learn how to cook rice on the stove! This easy 30-minute method yields soft, fluffy white rice every time - no rice cooker or Instant pot required.

How to Cook Rice

white rice (well rinsed)

Combine the rinsed rice, water, and olive oil in a pot and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes.

Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.

There are a lot of ways you can go wrong cooking rice.

How To Cook Rice

c. white long grain rice

butter

I live at 5,300 ft elevation and I cook on a gas stove with propane, so I thought I'd put in my changes for anyone in the same circumstances. This is a great recipe. For higher elevation and hotter cooking stoves add 1/3 cup water for a total of 2 1/3 cups water. Follow the recipe exactly as written except use a flame tamer under the pot, cook it for 25 minutes, then remove from heat as directed &amp; let it stand for 5 more minutes before fluffing with a fork.

This recipe is perfect! I have been struggling to make good rice for a while and followed many recipes and my rice always came out hard. I think the most important part was watching the video, and seeing specifically what the "gentle simmer" appeared to be. I also, washed my rice until the water was clear and then soaked it for about 10 minutes. Used Carolina Basmati rice, followed the label instructions for water to rice ratio but followed temperature and time instructions in this guide and came out perfect!!

Well I guess I don't have the knack for making rice on the stovetop. I've tried this recipe 3 times. I do not live at high elevation. I have a fairly new electric stove. With my burner on the lowest setting the rice is boiling hard enough that I have to tilt the lid or risk having the rice boil over. I end up having to leave the rice on the stove for 40 mins, still not done, and finish it in the microwave.  )-:

This was so easy! The rice was perfect! I had never made rice before. Thank you!!

Just made this recipe and its great. Thank you

Followed the instructions exactly... At 30 minutes my brown rice was horribly burnt. Not sure what I did wrong, I made sure to turn down the heat after adding the rice.

This worked perfect for me, my first time cooking rice and it tastes amazing.

This is not how rice should be cooked. 
For perfect rice it should be :
 1 1/2 cup of water for 1 cup of rice, stop the heat as soon as the water runs out, then let sit for 10 minutes. 

You should NEVER have to drain the water.

My pot kept overflowing even when on the lowest heat! Changed it over to a weaker stove and seemed to do the trick but had to have the lid ajar.

I'm almost 13 years old, and if you do this recipe step by step and watch the rice, you will make perfect rice.

Works pretty great! Still a good idea to rinse your rice if you’re using a cooker though. Gets the grains clean and makes cleaning the cooker easier.

https://streaming.hearstdigitalstudios.com/584f04d8-8609-422c-a3b3-23f64e6b877d/video_rover_16x9_1080p_hd_1529070961_37339.mp4

Making red beans and rice from scratch is easy; all it takes is beans, vegetables, some cured pork and sausage, and patience.

New Orleans&#8211;Style Red Beans and Rice Recipe

(450 grams) red kidney beans

(15 milliliters) vegetable oil

large onion, finely chopped (about 12 ounces; 340 grams)

green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces; 225 grams)

celery,

garlic, minced

(about 4 grams) ground sage

black pepper

ham hock (optional)

thyme

sauce,

Cider vinegar, to taste (optional; see note)

white rice,

Place beans in a large bowl and cover with 6 cups (1.5L) cold water. Add 2 tablespoons (30g) kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.

In a large Dutch oven, heat oil or lard over medium-high heat until shimmering. Add andouille and cook, stirring, until lightly browned, about 5 minutes. Add onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add cayenne pepper, sage, and a generous 10 to 12 grinds of fresh black pepper. Cook, stirring, until fragrant, about 30 seconds. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), ham hock (if using), pickled pork (if using), thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1 1/2 to 2 1/2 hours. (Older beans can take longer.)

Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved. Discard bay leaves and thyme stems. Season to taste with hot sauce, a few teaspoons of cider vinegar (if using), and more salt and pepper. For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. Serve red beans over steamed white rice.

This recipe for jeera rice (Indian steamed cumin rice) will never fail you! You don't need a rice cooker or fancy equipment to make this. Just a few ingredients and a pot and you'll have fluffy, flavorful jeera rice ready in under 10 minutes.

Perfect Jeera Rice (Indian Cumin Rice)

Long grain Basmati Rice

Water (+ extra for soaking)

Ghee

Bayleaf

Cinnamon Stick

Cloves

Jeera (Cumin Seeds)

Green Chilli (or Serrano Pepper, chopped finely)

Salt

Coriander (chopped for topping)

Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for at least 30 minutes.

When you are ready to cook, drain all the water from the rice and set the rice aside.

Heat ghee in a pot and add the whole spices and cumin seeds to it. Once the cumin seeds start spluttering, add the chopped green chilli and drained rice to it. Saute the rice in the pan for two minutes on a medium flame. This helps add more flavor to the rice.

Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately five to six minutes, till all the water has evaporated and the rice is cooked through. Top with chopped coriander and serve hot.

A rich butternut squash risotto is a cinch with the help of a pressure cooker.

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