Jasmine Rice With Shallots Cumin And Red Pepper Recipes

Steps:

• 1. Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.
• 2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and scallions.

Steps:

• Preheat a grill to high heat.
• In a large saucepan over medium-high heat, add the peanut oil. Add the rice and toast it in the oil until it releases a nutty fragrance, about 1 minute. Pour in the chicken stock and bring the rice to a boil. Reduce the heat to low, cover the pan, and let the rice simmer until the liquid has been completely absorbed, about 18 to 20 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes.
• Toss the scallions in a large bowl with the olive oil and season with salt and pepper, to taste. Arrange them on the grill and grill until they develop a nice char, about 1 to 2 minutes on each side. Remove them from the grill to a cutting board and roughly chop. Fold the scallions, bean sprouts, cilantro and jalapenos into rice and transfer to a serving bowl. Serve immediately.

Steps:

• In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes. Stir in the rice and add a pinch of salt. Raise the heat to high and cook, stirring to toast the rice, about 1 minute. Add the wine and cook until reduced by half. Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes. Season with salt, to taste. Transfer to a serving bowl and serve.

Steps:

• Rinse rice with water until water runs clear.
• Heat butter or oil in pan over medium to low heat. Saute garlic, ginger & salt for about a minute at most or until fragrant. Add rice and stir well.
• Add liquid. Bring to a boil.
• Cover, reduce heat, simmer about 15 minutes or until water is absorbed and rice tender.

Steps:

• Bring water, salt, and butter to a boil.
• Stir in rice with a fork.
• Bring back to a boil, then cut heat to simmer.
• Cover (do not take off lid to check on rice, or stir, you may get gummy rice, if you do!) and cook for 15 minutes.

Steps:

• Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
• Add the cumin and red pepper.
• Then cook the shallots until soft- 2-3 minutes.
• Remove shallots and set aside.
• Add rice and cook, stirring constantly for 30 seconds.
• Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
• Remove from heat and let sit for 5 minutes.
• Stir in shallots, vinegar and salt and serve.

Steps:

• Rinse and drain rice in cold water to remove starch and impurities. Place drained rice and the cold water in a heavy saucepan. Bring the water to a rolling boil, uncovered, over high heat.
• Stir, reduce the heat to low, cover the pan tightly, and cook for 20 minutes. Remove the covered pan from the heat and let stand 10 minutes without removing the lid.
• Remove the lid and fluff the rice gently with a fork or rice paddle. Serve warm.

Steps:

• Heat the oil in a large saucepan until almost smoking. Add the onions and cook until soft. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute. Add the rice and coat with the oil and spices. Add the water, bring to a boil and season with salt and pepper to taste. Reduce the heat, cover the pot and cook for 15 to 18 minutes. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley. Serve at room temperature.

Steps:

• In a high sided skillet (that has a cover), saute the rice in oil over medium high heat until the rice is solid white, then add onion and saute until onion is translucent, add garlic and saute just a little. Rice should be lightly tanned. Pour the broth slowly into the skillet. Add cilantro seasoning minicube, salt, cumin, and pepper, stir and bring to a boil then lower it to a simmer on low heat. Make sure minicube has dissolved.
• Cover & cook on low until the water is absorbed and the rice is tender. Do not uncover and DO NOT STIR while rice is cooking. About 20-25 minutes.

Steps:

• Rinse rice in a sieve until water runs clear and drain well. Cook cumin and mustard seeds in oil in a 2-quart heavy saucepan over moderate heat, stirring, until mustard seeds begin to pop, about 2 minutes. Stir in garlic and rice and cook, stirring, 1 minute. Add water and bring to a boil, uncovered. Cover rice and cook over very low heat until water is absorbed and rice is tender, about 20 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork and stir in scallions and salt and pepper to taste.

Steps:

• In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
• Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.

Steps:

• Place rice and water in a medium saucepan (one with a tight fitting lid). Bring to rapid simmer with NO LID on medium high.
• Turn down to low or medium low so it's simmering gently, then place lid on. Do not lift lid during cook.
• Cook 12 minutes or until water is absorbed by rice - tilt pot to check (if lid not glass, then QUICKLY lift lid to check).
• Keep the lid on then remove from heat. Stand 10 minutes, fluff with rubber spatula or rice paddle, then serve.