Golden Basmati Rice Recipes

Steps:

• Put rice, salt and tumeric into rice cooker stir until mixed well.
• Add water and butter.
• Push cook on rice cooker.
• Add frozen peas to hot rice a few minutes before serving.
• Garnish with cilantro.

Steps:

• In a 3-quart heavy saucepan stir together all ingredients except scallion and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Fluff rice with a fork and stir in scallion.

Steps:

• In a large saucepan bring water with salt to a boil. Add rice and boil 10 minutes. In a colander drain rice and rinse under warm water.
• In a 2- to 3-quart nonstick saucepan melt butter. Spoon rice over butter and cover pan with a kitchen towel and a heavy lid. Fold edges of towel up over lid and cook rice over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
• Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig. Remove tah-dig and serve over rice.

Steps:

• To prepare vinaigrette:> Combine cilantro, green onions, ginger, shallots, garlic, sesame seeds, chile paste, honey, vinegar, soy sauce and oil in a medium bowl; whisk to mix well. Set aside. Vinaigrette can be prepared ahead to enhance flavors; whisk before serving. (Makes about 1 1/2 cups.).
• To prepare trout and rice: Stir together flour, cornstarch, 1 1/2 teaspoons salt and 1 teaspoon pepper. Dip trout in flour mixture, coating lightly but completely.
• Heat about 1/8 inch oil in a large skillet over medium-high heat; when oil is hot, add trout, skin side down, and fry about 2 minutes. Turn and fry about 2 minutes more, until cooked through.
• While fish is cooking, in a second skillet, combine rice, basil, thyme, oregano, salt and pepper to taste and butter; cook and stir until hot, about 5 minutes. Mound the rice mixture in the center of 2 serving plates, creating as much height as possible. Arrange trout on top of rice. Ladle vinaigrette around rice; garnish with cilantro sprigs. Serve immediately. Refrigerate any remaining vinaigrette for later use.

Steps:

• Melt butter in a medium high-sided saucepan set over medium heat. Add onion, cloves, and cinnamon; cook until onion becomes translucent and mixture is very fragrant.
• Place rice in sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated in butter mixture.
• Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes.
• Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.

Steps:

• Rinse the rice in cold running water and drain.
• Bring a small pot of water to the boil. Add the raisins and cook until plump, about 3 minutes. Drain and reserve the raisins.
• In a medium-sized saucepan, heat the butter until foamy. Add the shallots and bay leaf and saute over medium heat until translucent. Add the rice and raisins to the shallots and stir gently.
• Add 1 1/2 cups of water, cover and bring the mixture to a simmer.
• Stir and reduce the heat to medium-low. Simmer gently until all of the water is absorbed, about 20 to 25 mintues.