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Recipes: Rice to the occasion
September 5, 2019 | 7:18 AM
by Oneza Tabish
 
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BEETROOT RISOTTO


A comforting rice dish with the twist of beetroot makes an elegant meal for lunch or dinner.

Ingredients


• 4 cups of vegetable stock

• 1 tbsp olive oil



• 1 onion, finely chopped

• 2 garlic cloves, minced

• 2 cups beetroot, peeled and diced

• 1 and 1/2 cups arborio rice

• 1/3 cup butter

• 1/2 cup Parmesan cheese

Preparations

• Heat oil in a sauce pan. Sauté onion, garlic and beetroot until softened. Add 2 cups of the stock and bring it to a simmer.

• Add rice and stir well until the grains are well coated.

• Simmer, stirring all the time until the stock has been absorbed.

• Continue to add the remaining stock at intervals and cook until the rice is tender but firm.

• Add butter and cheese and stir gently.

• Season with a dash of black pepper and salt as per taste and serve hot.



MEXICAN RICE

Full of flavour and made with few ingredients, Mexican rice is a must-try rice preparation.

Ingredients

• 1 1/2 cups long grain white rice

• 1/4 cup oil

• 1 teaspoon garlic , minced

• 1medium onion , finely chopped

• 1/4 cup tomato puree

• 1/4 teaspoon salt

• 1 carrot , diced

• 1/2 cup peas

• 3 1/4 cups water

Preparations

• In a large saucepan over medium-high heat, add oil. Add rice and stir to combine.

• Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over for about 10 minutes.

• Add tomato puree, garlic, and diced onion to the pan. Stir for 3 to 4 minutes.

• Add salt, carrots, peas and water. Stir well.

• Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed.

• Remove from heat and allow to rest for 5 minutes before fluffing with a fork.

THAI FRIED RICE

With authentic flavours of Thai ginger and fish sauce and quick to make, Thai fried rice recipe comes to your rescue on busy weekdays.

Ingredients

• 4 cup of leftover Jasmine rice

• 2 eggs, beaten

• 2 spring onion greens, finely chopped

• 2 tsp fish sauce

• 2 tsp soy sauce

• 1/2 tsp fresh grated Thai ginger

• 1 clove garlic, minced

• 1 tbsp oil

• 4 tbsp coriander leaves, finely chopped

Preparations

• Add oil to a wok or large frying pan and heat over medium-high.

• When the oil is hot, add garlic and fresh ginger and saute for a few seconds.

• Add rice and stir.

• Saute the rice for a minute and season with soy sauce and fish sauce.

• Move the rice mixture out of the centre of the pan, making a little well for the eggs.

• Pour the beaten eggs into the center and let them cook for a few seconds undisturbed.

• Scramble the eggs and stir into the rice and mix well.

• Add spring onions greens and coriander leaves and stir well.

• Serve hot.



CURD RICE

Also known as yoghurt rice, is soft cooked rice mixed with yoghurt and tempered with spices. It’s ideal for summer months.

Ingredients

• 1-1/2 cups cooked rice( soft texture)

• 3 cups yoghurt

• 1 green chilli,finely chopped

• Salt to taste

Ingredients for tempering

• 1/2 teaspoon mustard seeds

• 1 sprig curry leaves

• 1 teaspoon ghee

Preparations

• Place the rice in a large mixing bowl.

• Add 1 cup yoghurt to the rice. Using your hands or back of a spoon, mash the rice to combine well with the yogurt.

• Once the rice is mashed well, add the remaining yoghurt, green chillies and salt and mix well.

• Heat a small tadka(tempering) pan with a teaspoon of ghee.

• Once hot, add the mustard seeds and allow it to crackle. Once it crackles, add curry leaves and turn off the flame.

• Pour the tempering over the prepared curd rice and give it a gentle stir.

• Serve chilled.

Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’

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