Rice In White Wine Recipes

Steps:

• Heat butter in a pan, add onion and cook gently until onion is tender and lightly golden.
• Add rice and stir for 3 minutes.
• Add 1 cup of hot chicken stock to pan and stir until almost completely dissolved.
• Add remaining stock & wine, bring to the boil, reduce heat & simmer gently for approximately 10 mins until rice is tender.
• Season with salt & pepper & serve.

Steps:

• Wash and rinse rice and black raisins and keep it aside.
• Take a clean big ceramic jar or a glass jar. Add in all ingredients, rice, raisins, sugar followed by water. Stir it well with a wooden ladle.
• Next add in yeast and lemon juice and mix well.
• Cover the jar with its lid.
• Everyday stir it well for 2 minutes in morning and evening.
• Do it for the next eighteen days.
• On the 19th day open the jar and filter it (you can use a muslin cloth, I didn't use) to a clean big bowl.
• Wash the jar and allow it for pat drying.
• Transfer the filtered content to the jar back and close the lid. Keep it for another week.
• You can see the colour changing from the next day onwards.
• After the said period, transfer it to clean bottles and you can start using it.
• The rice wine is ready to serve.

Steps:

• 1 Peel and chop the onion medium - fine. Peel the carrot and chop into a small dice. 2 Melt the butter in a large frying pan over medium heat, when foaming, saute the onion and carrot until golden brown, stirring frequently. 3 Add the rice and stir well to coat, season, stir in the majoram, beef broth and wine. 4 Cover, reduce the heat and simmer until the liquid is absorbed, ca.15 minutes, depending on the quality of the rice. If this happens before the rice is cooked, add 1 - 2 tsp of hot water. 5 Correct the seasonings, empty the rice into a heated bowl and sprinkle with parmesan if desired. Serve immediately.

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

Steps:

• Peel and chop the onion medium - fine. Peel the carrot and chop into a small dice.
• Melt the butter in a large frying pan over medium heat, when foaming, saute the onion and carrot until golden brown, stirring frequently.
• Add the rice and stir well to coat, season, stir in the majoram, beef broth and wine.
• Cover, reduce the heat and simmer until the liquid is absorbed, ca.15 minutes, depending on the quality of the rice. If this happens before the rice is cooked, add 1 - 2 tsp of hot water.
• Correct the seasonings, empty the rice into a heated bowl and sprinkle with parmesan if desired. Serve immediately.