Aromatic Basmati Rice Rice Cooker Recipes
AROMATIC BASMATI RICE (RICE COOKER)
From The Ultimate Rice Cooker Cookbook. The authors specify a 6 cup rice cooker for this, but I've had no problem with my 3 cup model. This would be wonderful as a side to tandoori chicken. Do not eat the whole spices. Cook time includes letting the rice rest on the 'keep warm' setting.
Provided by IngridH
Categories Rice
Time 1h1m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Rinse the rice in a fine strainer, then drain thoroughly.
- Place all ingredients in the rice cooker bowl, and swirl to combine.
- Set the machine for the regular white rice cycle.
- When the machine shifts to 'keep warm', set a timer for 15 minutes.
- After 15 minutes, fluff rice with the plastic paddle or a wooden spoon.
- Serve now, or leave on 'keep warm' for up to 4 hours.
Nutrition Facts : Calories 228.2, Fat 1.8, SaturatedFat 0.4, Sodium 201.7, Carbohydrate 47.6, Fiber 2.2, Sugar 0.5, Protein 4.9
AROMATIC BASMATI RICE WITH APRICOTS AND CASHEWS
Rick Rodgers; if you can't find unsalted roasted cashews, simply rinse the salted ones under cold running water and pat dry.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 11 cups
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
- Boil, uncovered until the rice is barely tender, about 15 minutes; drain into a sieve and rinse under cold running water; place in a large bowl.
- In a big skillet, melt the butter over med-high heat; add in the onions and carrots; cook, stirring often, until the onions are golden brown, 10-12 minutes.
- Add the cardamom, ginger, cinnamon, turmeric, and cloves; stir until very fragrant, 15-30 seconds.
- Scrape the vegetables into the bowl of rice and mix.
- Stir in the cashews, apricots, cilantro, salt, and pepper; place in a lightly buttered baking dish, drizzle with the broth, cover, and bake in a preheated 350° oven for about 30 minutes.
Nutrition Facts : Calories 304.3, Fat 11.2, SaturatedFat 3.9, Cholesterol 11.1, Sodium 332.1, Carbohydrate 47, Fiber 3.5, Sugar 8.6, Protein 6.1
AROMATIC VEGETABLE FRIED RICE (SU CAI CHAO FAN)
Apparently the secret of great fried rice is to first toss the cooked rice in peanut oil and then mix in the seasoned vegetables. This rice calls for a clear vegetable stock. You can use a highly processed and scary store bought one :) But for a really authentic and impressive flavour you can go to the minimal effort of making your own. The recipe I use is Recipe#424266 Cooking time does not include preparing the rice.
Provided by KristinV
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat 1 tbs peanut oil in a saucepan and sauté the chopped garlic for 10 seconds. add the cooked rice and salt and toss to mix. Heat through, remove from heat and set aside.
- In a separate saucepan, heat th 2 tbs sesame oil and 1 tbs peanut oil and saute the ginger and grated garlicfor 15 seconds over medium heat.
- Add the celery, green beans and carrot and stir-fry over high heat for 2-3 minutes. Add the bean sprouts and bamboo shoots and stir for 1 minute.
- Stir in the rice, spring onions and green capsicum and toss to mix. Stir-fry for one minute.
- Add the vegetable stock, soy sauce and salt. Continue to stir over high heat for 1-2 minutes until the stock is absorbed, Garnish with coriander leaves and serve.
Nutrition Facts : Calories 325.4, Fat 14.2, SaturatedFat 2.3, Sodium 1118.8, Carbohydrate 43.7, Fiber 4, Sugar 5.2, Protein 7.1
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