Rice Recipes – Delicacies from all over the World

Hi guys, as we know rice is so common food in the world that is the second highest worldwide production after maize (corn). Since maize is mostly grown for purposes other than human consumption, rice is the most important grain for human consumption. And the wonderful thing about the rice is varieties, yes There are more than 40,000 varieties of rice that grow on every continent except on Antarctica.

Risotto from Italy, spiced rice from the Orient, pea rice from India or rice roulades from Greece. Basmati: long grain with a unique flavor profile. Long Grain White: refined white rice with a neutral flavor. Abrorio: short grain white rice, which cooks up sticky. Jasmine: long grained variety of rice and it is ‘perfumy’, giving a natural fragrance to a meal. Whole Grain Brown: the rice has the bran part of the grain intact. – we have collected rice recipes from all over the world and put them together for you here. With seasonal vegetables, fried meat, tasty sauces or cheese you can always combine rice recipes anew.

Rice Recipe

1) Vegetable Pan with Chicken

Ingredients For 1 Person

25 g natural rice
salt
1 small red onion
150 g fresh pineapple
1/2 red pepper
1/2 212 ml tin of vegetable corn
8 g fresh ginger
1 (approx. 120 g) chicken fillet
pepper
1 tsp oil
1/2-1 tbsp sweet and sour chili sauce for chicken

Preparation
50 minutes quite simple
1. At the first prepare the rice in boiling salted water according to the instructions on the packet. Peel onion and cut into slices. Peel the pineapple and remove the stalk. Cut the flesh into small pieces. Clean and wash the peppers and cut them into small pieces.
2. Drain the corn well in a sieve. Peel and chop the ginger. Drain the rice.
3. Wash the meat, dab dry, season with salt and pepper. Heat the oil in a pan. Fry the meat on each side for 4-5 minutes. Remove and keep warm. Add the onion and paprika to the frying fat and fry for about 3 minutes while turning.
4. Add pineapple and ginger and fry for another 2-3 minutes. Add rice and corn and saute briefly. Season to taste with chilli sauce. Cut the meat open and put it back in the pan. Garnish with cress as desired.
And the end serve in a plate and enjoy.

2) Rice Lasagna

Ingredients For 1 Person

25 g natural rice
salt
1 shallot
2 cloves of garlic
1 tbsp oil
1/2 425 ml tin of tomatoes
pepper
sugar
dried Italian herbs
1 (approx. 400 g) large courgettes
1/2 pack Mozzarella light
oil

Preparation
60 minutes quite simple
1. Prepare the rice in boiling salted water according to the instructions on the packet. Peel and chop the shallot and garlic. Heat the oil in a saucepan. Saute the shallot and garlic for about 2 minutes. Add tomatoes and 25 ml water. Season with salt, pepper, sugar and herbs. Bring to the boil and simmer for about 10 minutes. Season again, remove. Drain the rice and mix into the tomato sauce.
2. Wash and clean the courgettes and cut them lengthwise into 6 slices. Brush an ovenproof casserole dish (11 x 20 cm) with a little oil. Place 2 zucchini slices next to each other on the bottom of the mould. Add 1/3 of the rice and tomato mixture. Place 2 slices of zucchini on top and add 1/3 of the rice-tomato mixture again. Repeat this procedure. Drain the mozzarella well and cut into slices. Cover the rice lasagne with it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-18 minutes. Remove, garnish with herbs as desired and serve.

3) Italian Rice

Ingredients For 6 people
1 courgette
1 red pepper
8 stalk(s) Thyme
150 g Coppa (or country ham)
300 g risotto rice
2 tbsp olive oil
750 g vegetable broth
1/4 l dry white wine
50 g Parmesan cheese
100 g herb-garlic-fresh cheese (Boursin)
100 g creme fraiche
salt
pepper

Preparation
50 minutes quite simple
1. Wash and clean the courgettes and cut into small cubes. Halve, clean, wash and finely dice the peppers. Wash the thyme, shake dry and chop the leaves of 4 stems coarsely. Chop the coppa into small pieces. Mix rice, chopped thyme, coppa, oil and vegetable cubes and divide into 6 small stews.
2. Bring stock and wine to the boil, pour in and mix. Cover the pots and bake in a preheated oven (electric stove: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Stirring from time to time
3. Rub Parmesan cheese. Mix Parmesan, cream cheese and creme fraiche, stir into the rice about 10 minutes before the end of the cooking time. Remove the pots from the oven. Garnish with thyme and pepper and serve immediately.

4) Fried rice

Ingredients
140 g uncooked rice, e.g. jasmine rice
200 g meat, e.g. thin chicken slices
100 g shrimps, small (optional)
2 egg(s), lightly whisked
1 handful carrot(s), cut into small pieces
1 small onion(s), red
2 garlic clove(s), chopped
1 spring onion(s), cut into rings
some pepper, white
some salt to taste
2 tbsp soy sauce
1 tbsp soy sauce (Kecap Manis)
2 drops sesame oil, roasted (optional)
1 chilli pod(s), cut into rings (optional)

Preparation
1. Working time: approx. 20 minutes / Cooking/baking time: approx. 15 minutes Resting time: approx. 8 hours / Level of difficulty: simple / Calories p. p.: not specified

2. Cook the rice e.g. in a rice cooker and store best over night in the refrigerator.

3. Saute the onion briefly with the garlic, add the meat, season with salt and fry until done. Then add the shrimps, fry briefly and clear the middle of the pan. Place the beaten egg in this space, stir fry occasionally and then mix with the remaining ingredients in the pan. Mix in the peas and carrots and add the rice. Season with soy sauce, Kecap manis, salt and pepper, add a few drops of sesame oil and mix well. Finally, add the spring onion and, if necessary, the chilli.

LEAVE A REPLY

Please enter your comment!
Please enter your name here