Bakedbasmatirice Recipes

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BAKED BASMATI RICE

I do not like rice, but I love it this way! This is the only way I will eat it. This recipe is a spin from observing my mom's Iranian friend preparing Basmati on a stove, he added the chicken stock and I thought it added such a great flavour. My sister always prepares rice in the oven with chopped onions and green peppers, so I tried the Basmati that way. I usually serve it with Tikka Masala on top. *Note* This rice is supposed to be "al dente", that s why less water is used.

Provided by Dannygirl

Categories     Rice

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7



Baked Basmati Rice image

Steps:

  • Grease a 9 x 13 baking pan with the olive oil.
  • Pour in rice then cover with dry chicken stock.
  • Pour water on top.
  • Add onion and corn and stir.
  • Place butter chunks in various spots around the dish.
  • Cover with aluminum foil and bake at 350.
  • Stir every once in a while so rice on bottom does not burn and rice is evenly crispy on top.

Nutrition Facts : Calories 452.7, Fat 15.5, SaturatedFat 5.2, Cholesterol 15.3, Sodium 543.9, Carbohydrate 73, Fiber 4.8, Sugar 1.8, Protein 8.6

2 tablespoons olive oil
1 1/2 cups basmati rice
1 cup water
2 tablespoons butter
2 packets oxo instant chicken bouillon or 4 -6 tablespoons instant chicken stock
1/2 cup chopped onion (I use pre-chopped frozen)
1 cup frozen corn

BASMATI RICE

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7



Basmati Rice image

Steps:

  • Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

1 tablespoon unsalted butter or olive oil
1 yellow onion, chopped
1 cup long grain basmati rice
1 3/4 cups water
1 1/2 teaspoons kosher salt
1/4 cup sliced scallions
1 tablespoon minced fresh parsley

COOKED BASMATI RICE

This wonderful recipe for cooked basmati rice has been adapted from "Martha Stewart's Cooking School" and can be used in the recipe for Chicken Curry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Makes 3 cups

Number Of Ingredients 2



Cooked Basmati Rice image

Steps:

  • Rinse rice with cold water until water runs clear.
  • Place rice in a medium saucepan and cover with 1 1/2 cups water. Add salt and bring to a boil over high heat. Reduce to a simmer, cover, and cook for 15 minutes.
  • Remove saucepan from heat and let rice stand, covered, for 10 minutes. Fluff with a fork and serve immediately.

1 cup basmati rice
1/4 teaspoon salt

BASMATI RICE

Categories     Rice     Side     Quick & Easy     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4



Basmati Rice image

Steps:

  • Rinse rice in several changes of cold water until water runs clear. Drain well in a fine-mesh sieve. Melt butter in a 4-quart heavy pot over moderate heat, then add rice and cook, stirring, 2 minutes. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Let stand, covered and undisturbed, 5 minutes. Fluff rice gently with a fork.

2 cups basmati rice (14 oz)
2 tablespoons unsalted butter
3 1/3 cups water
1 teaspoon salt

PLAIN BASMATI RICE

Madhur Jaffrey shares the easiest way to cook basmati rice, also known as saaday basmati chawal. Salt is generally not added, as it is meant to be eaten with well-seasoned food, such as Jaffrey's Chicken with Roasted Coriander in Coconut-Curry Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 50m

Number Of Ingredients 1



Plain Basmati Rice image

Steps:

  • Wash rice in several changes of water; drain and put in a bowl. Cover generously with water and let soak 30 minutes. Drain thoroughly.
  • Preheat oven to 325 degrees. Bring 2 3/4 cups water to a boil in a heavy ovenproof pan with a tight-fitting lid. Add rice, stir, and bring back to a boil. Cover tightly (use a layer of foil between lid and pan, crinkling edges, if needed, to get a tight seal) and place in oven; bake 30 minutes. Remove and let rice stand, undisturbed, 10 minutes. Fluff up grains with a fork; serve. Rice can be stored in an airtight container in refrigerator up to 3 days.

2 cups basmati rice

THE BEST BAKED RICE AND BEANS

Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.

Provided by Chef John

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11



The Best Baked Rice and Beans image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
  • Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 76.1 g, Cholesterol 1.5 mg, Fat 8.6 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 1344.2 mg, Sugar 2.3 g

3 cups basmati rice
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 tablespoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
¼ cup olive oil
1 (16 ounce) jar tomato salsa
2 cups chicken broth
2 (15 ounce) cans kidney beans, rinsed and drained

PERFECT BASMATI RICE EVERY TIME

If you follow this method of cooking basmati rice it will be perfect and fluffy every time; the rinsing is very important as it removes alot of the starch.It is best to use a rice cooker, but can be cooked in a saucepan with equal success.

Provided by ChefDebs

Categories     Long Grain Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3



Perfect Basmati Rice Every Time image

Steps:

  • Put the rice in your ricemaker ( or saucepan ) and rinse several times with cold water swishing gently with your hand to release excess starch. Drain.
  • Add the 2 1/4 cups cold water to the ricemaker ( saucepan ) and the salt.
  • Turn the ricemaker on and leave until done. ( Or bring the saucepan to a boil, cover and simmer on low for 20 mins ).

Nutrition Facts : Calories 171.1, Fat 1.4, SaturatedFat 0.3, Sodium 296.3, Carbohydrate 35.7, Fiber 1.6, Sugar 0.4, Protein 3.7

1 cup basmati rice
2 cups cold water
1/2 teaspoon salt

BASMATI RICE

Simple basmati rice, like in the restaurants!

Provided by Kristine Weatherly

Categories     Side Dish     Rice Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 4



Basmati Rice image

Steps:

  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

Nutrition Facts : Calories 174.5 calories, Carbohydrate 38.3 g, Fat 0.7 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 14.6 mg, Sugar 0.6 g

1 ¾ cups water
1 cup basmati rice
¼ cup frozen green peas
1 teaspoon cumin seeds

BAKED RICE

This recipe, from the chef Yotam Ottolenghi, is richly spiced and flavorful, a dish that would pair with almost any grilled or roasted meat. Try it sometime with a Sunday roast chicken and a pile of greens, a comforting spread as the weekend slides away.

Provided by Sam Sifton

Categories     side dish

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 8



Baked Rice image

Steps:

  • Heat oven to 425. Put the oil into a sauté pan set over medium heat. When the oil shimmers, add the garlic cloves, shallots and lemon zest, and cook, tossing occasionally, for about 15 minutes, until the garlic is golden brown and soft. Add the sprigs of curry leaves, and cook for approximately 2 minutes more, or until the leaves are starting to crisp.
  • Pour the garlic and shallots into a large ovenproof baking dish, approximately 10 by 14 inches, and spread the rice over the vegetables in an even layer. Sprinkle 2 teaspoons of salt over the rice, and then pour 3 1/2 cups of boiling water over the rice. Cover the dish tightly with aluminum foil, and place in the oven for 30 minutes or so, until all the water has been absorbed and the rice is light, fluffy and starting to turn crisp around the edges.
  • Remove the dish from the oven, uncover and drizzle the saffron and its soaking water over the dish. Re-cover the dish with aluminum foil, and allow it to sit on the stovetop for another 5 or 10 minutes, then serve.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 10 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 402 milligrams, Sugar 8 grams

1/3 cup extra-virgin olive oil
2 heads garlic, cloves peeled
12-14 medium-size shallots, peeled and quartered lengthwise
Zest of 1 lemon
2 whole sprigs fresh curry leaves, left on stem, or substitute a handful of dry curry leaves
2 cups basmati rice
2 teaspoons kosher salt, or to taste
1/2 teaspoon saffron threads, soaked in 2 tablespoons boiling water for 30 minutes

INDIAN BAKED RICE

Categories     Nut     Rice     Side     Bake     Almond     Winter     Jalapeño     Gourmet

Yield Makes 8 servings

Number Of Ingredients 10



Indian Baked Rice image

Steps:

  • Wash rice in 6 or 7 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve 10 minutes.
  • Preheat oven to 325°F.
  • Heat oil in a 4- to 5-quart heavy ovenproof pot over moderate heat until hot but not smoking, then cook almonds, stirring frequently, until golden, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes. Add garlic, jalapeño, garam masala, ginger, and salt and cook, stirring frequently, 1 minute. Add rice and cook over moderately low heat, stirring frequently, 6 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 8 minutes.
  • Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 20 minutes. Remove from oven and let stand, covered, 15 minutes. Serve sprinkled with almonds.

basmati rice (19 oz)
5 tablespoons vegetable oil
1/4 cup slivered almonds
1 large onion, halved lengthwise and thinly sliced crosswise
1 large garlic clove, minced
1 small fresh jalapeño chile, seeded and thinly sliced crosswise
1 teaspoon garam masala
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon salt
4 cups chicken broth, heated

BASMATI PILAFF

Gordon Ramsay brings you an oven-baked rice pilaff, perfect for making ahead and to serve with his Stir fry of duck

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 1h

Number Of Ingredients 10



Basmati pilaff image

Steps:

  • Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
  • Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
  • Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.

Nutrition Facts : Calories 313 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 52 grams carbohydrates, Protein 6 grams protein, Sodium 0.65 milligram of sodium

500g basmati rice
100g butter
1large onion , finely chopped
1large sprig fresh thyme
2 bay leaves
2 cinnamon sticks
8 cardamom pods , split open
3 cloves
4-6 thinly pared strips lemon zest
1l boiling chicken stock or water

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