short grain rice

Make and share this Party Paella recipe from Food.com.

Party Paella

chicken breasts

chorizo sausage, sliced

shrimp, shelled & deveined

mussels

olive oil

chicken broth

white wine

saffron

onion, chopped

garlic cloves, chopped

paprika

peas

(4 ounce) jar pimientos

arborio rice

In skillet add 1 tbsp oil, saut&eacute; chorizo until fat is rendered, remove.

Add more oil, add chicken brown on both sides, remove.

Add oil, onions, garlic, saut&eacute; until softened, add rice, stir to coat.

Add wine, stir, add broth and spices, bring to boil, stirring.

Let liquid reduce slightly, add peas, pimentos; stir.

Add shrimp and mussels, stir, heat 10 minutes more until all liquid is absorbed.

In our Zaar World Tour 5 visit to Spain, this was the one dish that could not be passed over.  We bought saffron threads and arborio rice especially for this, and made an evening project of it. It did not disappoint.  We halved the recipe simply because we didn't have a big enough skillet, and ended up finishing it in a deep-dish pizza pan, which worked well.  We also used bay scallops in place of mussels and Amontillado sherry in place of white wine, both of which worked fine.  A little extra liquid was needed for the second oven session, to fully moisten the rice; we used more chicken broth and another splash of sherry.  Rich and indulgent, well worth the work, completely enjoyed, hope there are leftovers and don't bet on it.

Make the Best Instant Pot Sushi Rice! Super tasty Japanese short grain rice recipe that yields amazing texture. Each rice grain retains its structure, plump, and separated offering a satisfying firm bite; slightly sticky but not mushy, or gooey; beautiful shiny gloss, with deliciously balanced flavors.

Instant Pot Sushi Rice

(230 grams) short grain rice ((Tamanishiki

(250 milliliters) cold water

⅛ teaspoon (0.5 grams) dashi powder ((optional))

vinegar

(6 grams) fine table salt

(14 grams) granulated sugar

(2 grams) 4-inches long kombu (, steeped)

Rinse Sushi Rice: Rinse 1 cup (230g) short grain rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is very clear (repeat 6 - 8 times). *Pro Tips: Be very gentle &amp; careful while rinsing the rice. Avoid running tap water directly on the rice. Try your best to rinse quickly and don&#039;t let the rice soak in the water for too long to prevent the rice from absorbing too much moisture. Drain rice really well on a mesh strainer for 5 - 10 minutes.

Make Sushi Vinegar: While the rice is draining, make sushi vinegar. Add 2 ½ tbsp (37.5ml) Japanese rice vinegar, 1 tsp (6g) fine table salt, 1 tbsp (14g) granulated sugar, and 1 (2g) 4&quot; long kombu in a saucepan. Warm up the vinegar mixture over low heat. *Pro Tip: The sushi vinegar doesn&#039;t need to be hot. We just need to melt the sugar and salt into the vinegar mixture. Make sure to mix well. Turn off the heat, then set aside the sushi vinegar to cool. Let the kombu continue to steep in the vinegar mixture.

Pressure Cook Sushi Rice: Add ⅛ tsp (0.5g) dashi powder (optional) to Instant Pot. Pour in 1 cup (250ml) cold water and the well rinsed &amp; drained rice. Ensure all the rice is fully submerged in the water. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 0 minutes, then 20 minutes Natural Release. Remove the lid carefully.

Fluff &amp; Add Sushi Vinegar: When there are around 5 minutes left on the &quot;20-minutes natural release&quot;, cool the sushi vinegar by placing the saucepan in a sink filled with cold tap water. Once cooled, remove the kombu from the sushi vinegar. Gently transfer the rice to a Hangiri or large container. Gently spread out the rice with a rice paddle. *Pro Tip: Be very careful not to crush the rice because this may break the rice grain or make them mushy! Try using a slicing motion at a 45° angle. Slowly &amp; evenly pour the sushi vinegar on every rice grain. *Pro Tip: You can pour the sushi vinegar on the rice paddle to give it a more even spread. Gently mix the rice with the rice paddle. *Pro Tip: We used a portable fan to cool the rice to room temperature simultaneously to give the sushi rice a shiny texture.

Chill &amp; Serve Sushi Rice: When the sushi rice is chilled to room temperature, use them to make your favorite sushi, Chirashi don, or more! Enjoy~

A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor. However, once the batter is ready, it can be refrigerated and kept for several days, even a week. With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch. Serve them with your favorite chutney.

Classic Masala Dosa

rice

urad dal (split husked black lentils)

fenugreek seeds

salt

Vegetable oil,

ghee oil

mustard seeds

cumin seeds

red peppers

onion,

turmeric

asafetida

ginger

curry leaves

garlic cloves,

green chiles, finely chopped

yellow-fleshed potatoes,

cilantro, leaves and tender stems

Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold  water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.

Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.

Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)

Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.

Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)

To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.

Kimbap, or “seaweed rice,” is often mistakenly referred to as sushi, but it is a popular Korean dish with its own unique flavors and history. These rolls can be simple, with just a single sheet of seaweed wrapped around cooked rice, or complex, with entire restaurants dedicated to serving variations of kimbap. This recipe uses traditional fillings, like a mix of vegetables, egg and meat, but other popular fillings include cucumber, imitation crab, bulgogi or canned tuna. It’s very adaptable, and it does well with substitutions. Leftover kimbap can be kept in the refrigerator, but the rice will lose some of its moisture, so to serve a second time, soak each piece in beaten egg, then pan-fry them until golden.

Kimbap

raw spinach (about 3 ounces)

sesame oil

Kosher salt and black pepper

oil,

Spam,

eggs, beaten

gim (nori) sheets

short-grain rice

sesame oil,

fine sea salt,

Prepare the spinach: Bring a pot of water to a boil and blanch the spinach until it turns bright green, about 45 seconds. Transfer the spinach to an ice bath, or transfer it to a colander set in the sink and run the spinach under cold water. Squeeze it to remove excess water and place it in a bowl. Season with 1 1/2 teaspoons sesame oil and 1/8 teaspoon salt. Mix well and set aside.

Prepare the remaining ingredients for the kimbap filling: In a large, well-oiled skillet, working in separate batches, sauté the carrots, eomuk and Spam over high, seasoning the carrots and eomuk with salt and pepper to taste (the Spam does not need extra salt), until just tender and lightly golden. Set aside.

In an oiled nonstick skillet, cook the beaten eggs with a pinch of salt. Swirl the pan to cover the entire surface area and as soon as the bottom is set, about 2 minutes, use a rubber spatula to carefully flip the egg like a pancake, doing your best to keep it in one piece. Cook just until the egg is no longer runny and has just set, another 30 seconds. Slide the cooked eggs onto a cutting board and let cool. Once cooled, cut into long, 1/4-inch-thick strips and set aside.

Prepare the rice: Place the warm, freshly cooked rice into a mixing bowl. Add 1 tablespoon sesame oil and 1/4 teaspoon sea salt. Mix well with a large spoon.

Assemble the kimbap: Lay 1 sheet of gim on a bamboo mat. (If you don’t have a bamboo mat available, you can lay a clean tea towel on a flat surface and top it with plastic wrap.) Spread about 1/2 to 3/4 cup of rice across two-thirds of the seaweed sheet in an even layer, leaving the top third of the seaweed empty. (You might want to have a small bowl of water handy, so you can wet your fingers to prevent the rice from sticking to them.) Spread the prepared ingredients horizontally in rows, starting from the side closest to you.

Roll the kimbap: Using both hands and the help of the bamboo mat, starting from the side closest to you, lift up the bottom of the seaweed and fold it up to cover the filling, tucking in the filling with your fingers. Use the bamboo mat to apply even and firm pressure, pressing to ensure the filling stays in place. Continue rolling until you reach the end of the rice.

To close the kimbap roll, using your fingertips, spread a small amount of water at the edge of the empty seaweed and roll to seal. If the kimbap doesn’t close, spread a little rice to use the rice as an adhesive. Repeat with the remaining seaweed and ingredients. Each time you roll, reposition the kimbap at the bottom of the bamboo mat.

To serve, lightly brush the rolls with sesame oil. (This will keep your kimbap moist and shiny.) Using a sharp knife and applying even pressure, cut the kimbap into 1/2-inch pieces. Serve and enjoy! (If preparing in advance, prepare the fillings except the rice and store in the refrigerator. When you're ready to eat, make the rice and assemble your kimbap. Avoid assembling your kimbap too far in advance as refrigerating your kimbap will cause the rice to harden.)

Originally created to soothe an upset stomach, this nourishing Korean porridge has become popular as a satisfying meal no matter how you feel. The simplest juk is made with just rice and broth, but here, the addition of chicken turns the porridge into a hearty one-pot dinner. Start by poaching a whole chicken, which creates a rich chicken stock as well as juicy, tender meat. Simmer rice in the homemade broth until it breaks down, forming a creamy porridge, then add thinly sliced mushrooms for an earthy flavor. Finish with a tangy ginger-scallion sauce, which brings brightness. (You can also prepare juk in a pressure cooker with <a href="https://cooking.nytimes.com/recipes/1021778">this recipe</a>, which uses boneless, skinless chicken thighs.

Chicken and Mushroom Juk With Scallion Sauce

short-grain rice (about 7 1/2 ounces)

(3 1/2- chicken

garlic cloves, crushed

(2-inch) piece fresh ginger, peeled and thinly sliced

carrot,

white vinegar

baby spinach (about 2 packed cups)

soy sauce, chile oil

In a bowl, combine rice with enough water to cover by 2 inches. Let stand at room temperature for 30 minutes. Drain well.

Meanwhile, in a large pot or Dutch oven, combine chicken, halved scallions, garlic, half the ginger and 4 quarts water. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming any foam and fat that rises to the top. Cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, about 45 minutes to 1 hour. Transfer chicken to a large bowl and let stand until cool enough to handle. Strain liquid through a fine-mesh sieve. Discard solids. You will have about 12 cups of broth.

Clean out the pot or Dutch oven, then heat the sesame oil over low. Add drained rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Add mushrooms and carrot, and stir until pan is very dry, scraping up the rice that sticks to the bottom, about 1 minute. Add 8 cups of the broth and bring to a boil over high heat. (Reserve or freeze remaining broth for future use.) Reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced, rice is plump and a porridge forms, about 30 minutes.

Meanwhile, julienne the remaining ginger and transfer to a small bowl. Add the chopped scallions, safflower oil and vinegar, and season with salt and pepper. Mix well. Set aside.

Remove skin from the cooled chicken and discard. Shred chicken meat and discard bones. Reserve 4 cups of the shredded chicken for the juk and save the remaining chicken for another use. Add the spinach and 2 cups of the reserved chicken to the juk and stir to combine. Season with salt and pepper.

Divide juk among bowls. Top each with some of the remaining 2 cups chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.

The lox bowl at Shalom Japan, a Brooklyn restaurant created by chef-owners Sawako Okochi and Aaron Israel, shows how the combination of ingredients can tell a story. Lox, a Jewish-American staple, is set over a bed of sushi rice, inspired by Japanese chirashi bowls, in a meal that marries the cultures of both chefs. The dish combines lox, avocado and spicy mayo with crunchy cucumber, tangy pickles, sweetened kombu and fresh herbs, in a pile of salty, sweet and acidic umami. It takes some prep and quite a few ingredients, but you can pick and choose toppings to taste: “There aren’t too many rules, other than doing fish over rice,” Mr. Israel said. They cure their own salmon with parsley and dill, coriander and bonito flakes at Shalom Japan, but you can top your rice with store-bought gravlax, or even cooked salmon, tuna or scallops, before piling on your desired garnishes.

Shalom Japan’s Lox Bowl

rice wine vinegar

sugar

(1-inch) square dried kombu (optional)

kombu (about 4-by-8 inches/20 grams)

soy sauce

mirin

mayonnaise, preferably Kewpie brand

Sriracha

Japanese short-grain rice (about 14 ounces)

store-bought lox

avocado, halved, peeled and thinly sliced

Japanese pickles (optional)

capers

cilantro leaves

scallions,

Ikura (salmon roe), optional

kizami nori (or sushi nori, cut into thin strips)

Prepare the sushi zu: Combine the vinegar, sugar, salt and kombu (if using) in a pint-size plastic container. Stir to combine, put a lid on it, then let sit at room temperature before using. (The mixture mellows with time and is best prepared a few hours in advance.) 

While the sushi zu sits, prepare the sweet kombu: Add the kombu to a medium saucepan and cover with water by a couple of inches. Bring to a boil over high. Once the water comes to a boil, reduce the heat to medium and cook until the kombu is tender, about 20 minutes.

Meanwhile, prepare the chile mayo: In a small bowl, stir together the mayo, Sriracha and vinegar. Refrigerate until ready to use.

After the kombu has simmered until tender, drain it, pat it dry, then cut it into very thin, 1-inch-long strips. Return the kombu to the saucepan. Add the soy sauce, mirin and sugar, and cook over medium heat until the sugar dissolves and the liquid reduces slightly, about 5 minutes. Let cool, transfer kombu and liquid to a lidded container, and store in the refrigerator for up to 1 month.

Prepare the rice: Place the rice in a medium bowl. Cover with several inches of cold water, swirl the rice vigorously using your hand, then pour off the cloudy water. Repeat two or three more times until the water still looks milky but is more transparent. Drain the rice and transfer to a medium pot with a tight-fitting lid. (A heavy-duty, enamel-coated cast-iron pot is ideal, because it distributes heat evenly.) Add 2 cups water, cover with the lid, and bring to a boil over high heat, which should take about 5 minutes. Once it boils, reduce the heat to low and cook for exactly 10 minutes. Turn the heat off, but do not remove the lid. Let sit, covered, for 10 minutes. (Alternately, you can cook the rice in a rice cooker according to manufacturer’s instructions.)

While the rice cooks, prep the garnishes and measure 6 tablespoons sushi zu. (Store the remaining sushi zu at room temperature for future use for up to 1 year.) As soon as the rice is cooked, dump it into a large mixing bowl and pour the 6 tablespoons sushi zu on top. Using a rice paddle or the back of a wooden spoon, gently break up the rice with a cutting and folding motion, delicately coating the grains with sushi zu.

Divide the rice evenly among four shallow bowls and cover it with an even layer of lox. Using a squeeze bottle, piping bag or a spoon, drizzle the chile mayo over the lox.

Arrange the selected garnishes in clockwise clusters: First, the avocado, then the sweet kombu, followed by the cucumbers and pickles. Sprinkle the capers and cilantro around the rim, and place the scallions in the center. Set the ikura (if using) in a nice mound next to the scallions, and sprinkle the nori on top.

This Korean savory porridge was originally created as a comforting meal to soothe an upset stomach, but it’s satisfying no matter how you feel. A <a href="https://cooking.nytimes.com/recipes/1021777">stovetop version</a><span> typically requires a few hours to prepare, but the process is reduced to a mere 30 minutes with the use of a pressure cooker, and boneless, skinless chicken thighs, which cook faster than a whole chicken. In the cooker, combine the chicken, rice, vegetables and store-bought chicken broth with aromatics, and your work is done. The chicken emerges meltingly tender and practically shreds itself. A fresh and vibrant ginger sauce brightens the rich, warming soup.

Instant Pot Chicken Juk With Scallion Sauce

garlic clove,

(2-inch) piece fresh ginger, peeled and julienned

chicken thighs

scallions, trimmed and finely chopped (about 1/3 cup)

baby spinach (about 2 cups)

In a pressure cooker, combine rice, mushrooms, carrot, garlic, sesame oil, broth and half the ginger. Mix well. Add chicken, taking care to submerge the thighs in the liquid. Lock pressure cooker lid in place and set steam vent to sealing position. Select manual pressure cook and cook for 20 minutes on high pressure. Let pressure release naturally or manually release. (Be careful: It may splatter, so manually release gradually. A kitchen towel can be placed over the knob to catch any liquid.) Transfer chicken to a cutting board and shred.

While the juk cooks, prepare the scallion sauce: In a small bowl, combine scallions, safflower oil, vinegar and the remaining ginger. Season with salt and pepper, and mix well.

Stir the spinach and half the chicken into the cooked juk. Season with salt and pepper.

Divide juk among bowls. Top each with some of the remaining chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.

This recipe shows you how easy it is to cook rice in a rice cooker!

How to Cook Rice in a Rice Cooker

tap water (for rinsing)

c rice (short grain, long grain,

c filtered water

Measure out 2 cup of rice and add to the rice maker pot. My rice maker comes with a measuring cup and I always use this to measure both rice and water.

Rinse the rice in the pot under cold running water. Use your hands to move the rice around gently to clean the grains. Pour out the water once it starts to change color. Repeat this process 2 times. Make sure to drain all the water when finished.

After you clean the rice and remove the rinsing water, add 2 cups of filtered water to the pot.

Return the rice pot to the rice maker. Make sure your rice maker is on and follow the manual instructions. Our rice cooker provides a “quick” setting along with a “normal” setting. I more often than not choose “quick” because it gives me the same results for a shorter amount of time. While the rice is cooking, do not lift the lid so as not to lose steam.

Once the rice is done, leave the cooker closed for an additional 5 minutes.

Open the lid and fluff the rice with a rice paddle.

Serve rice onto bowls and enjoy.

This recipe tastes very similar to the spicy tuna rolls found in Japanese restaurants, but the best part is that you use canned tuna rather than raw tuna.  Don't get me wrong, I love raw tuna; I just don't feel comfortable playing with it at home.  I created this recipe when I wanted sushi rolls but didn't have a lot of fresh ingredients on hand. This can also be adapted to use in an asian salad.  I plan on putting up that recipe at a later time. Note: the sumeshi (the term for cooking rice in the japanese style) portion of the recipe is copied from Sushiday.com.

Spicy Tuna Salad Sushi Roll

water

rice vinegar

(6 ounce) cans tuna (albacore or regular)

mayonnaise

chili paste

chili oil

garlic powder

ginger powder

green onions, chopped

-10 lettuce leaves

Sumeshi: Rinse the rice thoroughly to drain some of the gluten from the rice.

Cook the rice, using equal parts rice and water. I use a rice cooker, but you can also cook it on the stove if you don’t have a rice cooker. 

Put the rice vinegar and sugar in a small pot over medium heat. 

Stir until the sugar has melted into the rice vinegar. 

Once the rice is finished cooking, take the rice out of the pot and put it in the hangiri (japanese wooden bowl), or a large bowl if you don’t have a hangiri.

Cool the rice and rice vinegar mix, then slowly pour the rice vinegar mix over the rice, using a cutting motion to mix it into the rice with the rice paddle (or wooden spoon).  Keep a little leftover to use in the sushi preparation.

To Prepare the sushi: Drain your tuna and mix all of the tuna salad ingredients together. 

Now take one piece of nori and place it on your sushi roller (recommended for getting tight rolls but in a fix you could use a stiff towel).  Wet your fingers with the cooled rice vinegar mixture and press a fairly thin sheet of rice onto the bottom 3/4 of the sheet, leaving room at the top of your roll to seal it. 

Using a spoon, place a generous line of tuna a little lower than the half way point on your rice square.  Then add a line of your lettuce leaves on top of the tuna. 

Begin rolling from the bottom, tucking firmly with each roll to tighten it.  Be careful not to smoosh it though, it's a delicate balance but you'll get the hang of it after awhile.  

Once you've gotten to the blank top of your roll take a little of the rice vinegar mixture and apply it to the inside, roll it up and use a little more on the closed roll if it's not fully sealed.

Using a sharp, wet knife cut into bite sized pieces.  You can serve this with the traditional wasabi-soy sauce mixture but it's so flavorful it's not necessary.

I really loved the filling, but I found the rice a little too sweet. I cooked an extra 2 cups of rice and added to the mix, and that worked out great (although I now have a mountain of sushi in my fridge!)  I will definately be making this again!  I want to try it with canned salmon as well.  Great recipe, thanks for sharing!

Chinese Sausage-Rice Dressing

sweet, glutinous rice (see note)

sausages

peanut oil

celery

water chestnuts, peeled and diced (see note)

Place the sweet and short-grain rice in a sieve and wash under running water for 3 minutes. Transfer to a bowl and cover with water. Soak for 15 minutes. Drain and place the rice in a large pot. Add 3 cups of water and bring to a boil over high heat. Cover the pot and reduce the heat to low. Simmer for about 15 to 18 minutes, until the water is absorbed and the rice is cooked but not too mushy.

Cut the sausages in half lengthwise, then on the diagonal into 1-inch slices. Heat the oil in a wok or large skillet and saute the sausage slices for 5 minutes. Add the onions and saute 5 minutes. Add the celery and cook 5 minutes. Stir in the scallions and water chestnuts and remove from the heat.

Transfer the rice to a large bowl and stir in the sausage mixture. Mix well; the rice will be very dense, so the mixing will require some effort. Drizzle in the soy sauce, blending well. Serve hot with the turkey. (This dressing makes terrific leftovers when fried the next day.)

In Puerto Rico, rice is typically served at Thanksgiving. <a href ="https://cooking.nytimes.com/recipes/1021694-arroz-con-gandules-puerto-rican-rice-with-pigeon-peas">Arroz con gandules</a> is standard, and this twist on classic white rice is also a favorite. Salt pork or bacon is sautéed until crisp, replacing the oil and salt that’s usually added to white rice and giving this staple a decidedly porky essence. While Puerto Ricans often use a lightweight aluminum pot or caldero for rice dishes, a large, light, nonstick saucepan with a lid is a good replacement. Salt pork can vary in saltiness and funk, so rinse well and pat dry with a clean towel before dicing, and adjust the salt to taste. Do not wash the rice before cooking as it will make the rice retain moisture and become mushy. This quick, easy side dish pairs well with saucy beans, greens and stewed meats any day of the week.

Arroz con Tocino (Rice With Salt Pork)

salt pork

garlic cloves, minced

short grain rice or sushi rice

Salt

Heat a large saucepan with a lid over medium. Add salt pork or bacon, and cook, stirring often, for 7 to 10 minutes until browned and toasty, and a substantial amount of oil has released. Add garlic and sauté for 30 seconds more until fragrant, then add rice and stir until the rice is evenly coated with fat and starts to turn opaque.

Meanwhile, bring 3 cups of water to a boil in a small saucepan or kettle.

Add the boiling water to the rice mixture and bring to a boil, then reduce heat to medium-low. Simmer uncovered until liquid has almost completely evaporated and the surface of the rice is dotted with little bubbly volcanoes, about 7 to 10 minutes.

When there is no more liquid bubbling up from the holes, reduce heat to low, cover and cook for 17 minutes without stirring. Remove from heat and let rest, covered, for at least 10 minutes. Taste to ensure rice is fully cooked, and let sit for 5 to 10 more minutes with the lid on if needed. Fluff with a fork, season with salt to taste and serve.

This a simple, creamy rice pudding.  If you want to make this diary free just substitute the milk with coconut milk.

Top 21 short grain rice recipes from across the web

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

Top Tags

Party Paella

Instant Pot Sushi Rice

Classic Masala Dosa

Kimbap

Chicken and Mushroom Juk With Scall...

Shalom Japan’s Lox Bowl

Instant Pot Chicken Juk With Scalli...

How to Cook Rice in a Rice Cooker

Spicy Tuna Salad Sushi Roll

Chinese Sausage-Rice Dressing

Arroz con Tocino (Rice With Salt Po...

Rice Pudding (Made With Coconut Mil...

Spanish Seafood Paella

Rice balls (Leftover Rice Recipe)

Mushroom Juk

Broccoli Rice With Eggs

Egyptian Baked Rice Recipe (Roz Maa...

Easy Entertaining Rice Pudding

Sheet-Pan Turmeric Chicken and Cris...

Kimchi Chicken Lettuce Wraps

Chicken and Vegetables Congee (Chok...

Top 21 short grain rice recipes from across the web

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

Top Tags

Party Paella

Instant Pot Sushi Rice

Classic Masala Dosa

Kimbap

Chicken and Mushroom Juk With Scall...

Shalom Japan’s Lox Bowl

Instant Pot Chicken Juk With Scalli...

How to Cook Rice in a Rice Cooker

Spicy Tuna Salad Sushi Roll

Chinese Sausage-Rice Dressing

Arroz con Tocino (Rice With Salt Po...

Rice Pudding (Made With Coconut Mil...

Spanish Seafood Paella

Rice balls (Leftover Rice Recipe)

Mushroom Juk

Broccoli Rice With Eggs

Egyptian Baked Rice Recipe (Roz Maa...

Easy Entertaining Rice Pudding

Sheet-Pan Turmeric Chicken and Cris...

Kimchi Chicken Lettuce Wraps

Chicken and Vegetables Congee (Chok...

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