Caribbean Madras Rice Recipes

Steps:

• Heat the vegetable oil in a pot large enough to accommodate the cooked rice (3 quarts). Over medium heat, sauté the onions until softened, about 10 minutes.
• Add the rice and stir to coat with oil for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to a simmer.
• Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice to rest, covered, for 5 to 10 minutes. Uncover, fluff with a fork, and serve.

Steps:

• Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.

Steps:

• Heat the vegetable oil in a pot large enough to accomodate the cooked rice (3 quarts). Over medium heat, sauté the onions until soft, about 10 minutes.
• Add the rice and stir to coat with for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to simmer.
• Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice tp rest, covered, for 5 - 10 minutes. Uncover, fluff with a fork, and serve.

Steps:

• Heat oil in saucepan until just smoking. Salt and pepper chicken pieces and brown both sides in single layers. When all the pieces are browned off, remove chicken from the pan and set aside. Drain oil from pan. Add butter, onion, scallions, thyme, bay leaves, and saute for 4 minutes. Add rice and saute for 4 to 5 minutes more, then add garlic, chicken, squash, peas and water. Bring to a boil then reduce to a simmer and cover for 35 minutes.

Steps:

• Heat oil in a large saucepan and add coconut.
• Cook, stirring constantly until very lightly browned Add minced onion.
• Continue cooking and stirring 1 minute longer.
• Add rice, stir to coat.
• Add broth and bring to a boil.
• Cover and reduce heat to low.
• Simmer 25 to 30 minutes until rice is tender.
• Remove from heat and stir in mango.
• Sprinkle with chives.

Steps:

• Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté until fragrant, about 1 minute. Stir in rice, and sauté until rice grains are opaque, about 2 minutes. Add water, coconut milk, sugar, salt, lime zest, and white pepper and bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
• Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish with toasted coconut, if using.

Steps:

• Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
• Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.

Steps:

• Bring broth and coconut milk to a boil in a medium-size pan over med-high heat; add in rice.
• Cover, decrease heat, and simmer 20 minutes, or until liquid is absorbed; remove from heat and keep warm.
• Heat oil in a nonstick skillet over med-high heat; add in onion; stir/saute 5 minutes.
• Decrease heat to medium; add in squash; cook 8 minutes or until tender, stirring occasionally.
• Stir in thyme and remaining ingredients; cook 3 minutes or until heated through, stirring occasionally.
• Add rice to squash mixture, stirring to combine; serve.

Steps:

• Put aside 1 tablespoon scallions and 1 teaspoon coconut for garnish.
• Place all the rest ingredients in rice cooker. Pour broth 3/4 inch above the level of the rice.
• Press the cook button.
• When done fluff with fork place in a serving dish and top with reserved coconut and scallions place lime along side for garnish and use as wanted.