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Do you have a great rice recipe? Share it! We’ll add it to the collection. Happy cooking!!!

Kollu Rice (Rice with horsegram)

Ingredients
Rice - 1 cup
Horse gram - ¼ cup
Onion (medium) - 1
Mustard seeds - ¼ tsp
Curry leaves - 1 sprig
Fennel seeds (Sombu) - 1tsp
Cumin seeds (Jeeragam) - 1tsp
Sambar powder - as required
Turmeric Powder - a pinch
Garam masala - ¼ tsp
Salt - to taste
Oil - for tempering
Coriander leaves - ¼ bunch

Method

  1. Clean and soak horse gram and rice for 10 minutes.
  2. Slice the onion and keep aside.
  3. Heat oil in a rice cooker and add mustard, cumin and fennel seeds, curry leaves, onion, sambar powder, garam masala and turmeric. Sauté well.
  4. Add 2 cups of water to the sautéed mixture and bring it to boil. Add salt.
  5. Add the drained rice and horse gram to the boiling water.
  6. Close the cooker and cook for 10 minutes.
  7. Garnish with chopped coriander leaves. Serve with raitha or curd.
Note: In place of horse gram, you can also add other pulses.

Source: The Hindu, August 25, 2003

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Murungaikeerai Rice (Rice with drumstick leaves)

Ingredients
Rice - 1 cup
Toor Dal (Thuvaram paruppu) - ¼ cup
Drumstick leaves - ½ cup
Fennel seeds - ¼ tsp
Cumin seeds - ¼ tsp
Green chillies - 4
Onion (Medium) - 1
Turmeric powder - a pinch
Mustard seeds - ¼ tsp
Salt - to taste
Oil - for tempering

Method

  1. Clean and soak dal and rice for 10 minutes.
  2. Clean and wash the leaves and keep aside.
  3. Slit green chillies and slice onion.
  4. Heat oil in a rice cooker, add mustard seeds, chillies and onion, fennel and cumin seeds and turmeric powder. Sauté.
  5. Add 2 cups of water and salt to the mixture and bring to a boil.
  6. Add drained rice and dal and cover and cook for 10 minutes.

Source: The Hindu, August 25, 2003

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Sundaikkai Rice

Ingredients
Rice - 1 cup
Toor dal - ¼ cup
Sundaikkai - ¼ cup
Fennel seeds - ¼ tsp
Cumin seeds - ¼ tsp
Garlic - 4 pearls
Onion (Medium) - 1
Turmeric powder - a pinch
Sambar powder - ½ tsp
Mustard seeds - ¼ tsp
Salt - to taste
Oil - for tempering

Method

  1. Clean and soak dal and rice for 10 minutes.
  2. Crush and wash sundaikkai and keep aside.
  3. Crush the garlic and slice onion.
  4. Heat oil in a rice cooker, add mustard seeds, garlic, sliced onion, fennel and cumin seeds, sundaikkai, sambar powder and turmeric. Sauté.
  5. Add 2 cups of water and salt to the mixture and bring to boil.
  6. Add drained rice and dal to the boiling water. Cover and cook for 10 minutes.
  7. Can be served with curd or raita.

Source: The Hindu, August 25, 2003

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Cheat's Chicken Rice

Ingredients:
2 cups Thai fragrant rice
2 ½ cups water
2 pips garlic, minced
2-3 slices ginger
1 tablespoon chicken skin with fat
1 teaspoon chicken stock granules, optional
1 pandan leaf, optional
1 teaspoon salt

Method:

  1. Wash rice in several changes of water until water runs clear.
  2. Put all ingredients in an electric rice pot and turn it on.
  3. Stir through just before serving.

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Steamed Chicken

Ingredients:
500g chicken, in large pieces
2 pips garlic, minced
1 teaspoon salt

Method:

  1. Rub salt and garlic all over chicken and steam for about 20 minutes or until cooked. A pool of clear chicken stock will collect in the steaming dish - use this delicious stock as gravy for the chicken or spoon on rice to enhance flavor.
  2. Serve with boiled chicken rice garnished with cucumber slices. To enhance the taste experience, I recommend eating with your fingers, island-style! - Flavours

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Khai Phra Arthit (Sun Egg)

"When I was young, His Majesty used to cook for me a dish which he called "Khai Phra Arthit (Sun egg).

"I was asked why the dish was called Khai Phra Arthit. I asked His Majesty and he said that when you look through binoculars, the sun's surface appears similar to grains of rice. In French, it's called grain de riz." - HRH Princess Maha Chakri Sirindhorn

Method:

  1. Beat one whole egg as if you were making an omelette. (Do not whip the egg as heavily as you would for a cake.)
  2. Add one ladle of cooked rice to the egg mixture.
  3. Season with a few drops of Maggi sauce. (Overseas, where His Majesty spent his childhood, fish sauce was hard to find. These days, most Thais prefer to use fish sauce rather than Maggi.)
  4. Heat the pan, and add a little oil (less than the amount used for making an omelette).
  5. Pour the egg and rice mixture into the pan, and leave to cook until the edge turns brown and crispy but the centre is still moist.
  6. Serve hot.

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Hom Mali Porcupine Balls

Ingredients:
1 cup of Thai Hom Mali Rice
250gm minced pork and shrimp
1/4 cup water chestnuts, finely chopped
3 dried mushrooms
1 tbsp spring onion, finely chopped
1 tbsp garlic, minced
1 tbsp oyster sauce
1 tbsp soya sauce
1/2 tsp salt

Sauce:
3 tbsp soya sauce
2 tbsp brown sugar
1 tbsp ground ginger
3 tbsp warm water
Mix all ingredients and blend well.

Method:

  1. Soak the rice in water for at least two hours, then drain.
  2. Soak mushrooms in warm water until soft. Chop finely.
  3. Marinate minced pork and shrimp with oyster sauce, soya sauce and salt, Mix garlic, spring onion and water chestnuts
  4. Dampen your hands and gently form a full tablespoon of the pork-shrimp mixture into balls.
  5. Roll the balls in the rice.
  6. Line the top tray of a double steamer with a piece of white muslin. Place the balls on it and cook for seven minutes or until done. Serve hot with sauce.

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Baked Fried Rice in Pineapple

Ingredients:
1 pineapple, small
1 slice of ham, cut into small pieces
2 mall prawns, boiled and peeled
2 tbs. snow peas
2 tbs. carrot, cut into small dices
1 tbs. vegetable oil
1 cup steamed rice
1/4 tsp. Salt
2 tsp. white soya sauce
1/2 tsp. ground peppercorns
1 tbs. dried shredded pork

Method:

  1. Soak rice in cold water for 2 hours. Drain, then spread on several sheets of paper towels to drain more thoroughly. Soak mushrooms in hot water for 30 minutes. Remove and discard stems, squeeze out excess liquid from caps and chop finely. Mix with all remaining ingredients and form into balls about 2.5 cm (1 inch) in diameter. Use wet hands to shape balls.
  2. Roll each ball in soaked rice, making sure rice sticks to the ball and cover it thoroughly. Steam the rice-covered balls in a steamer (balls should be placed with space between each ball to allow rice to swell) over boiling water for 30 to 35 minutes until rice is cooked.
  3. Serve hot with a dipping sauce of soy sauce mixed with a few drops of chili oil.
Note: Makes 1 serving. A spoonful of chili sauce can also be added for more spicy flavor when frying the rice.

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Minced Pork Omelette with Rice

Ingredients:
2 cups steamed rice
3 eggs
50g. (1 1/2 oz.) minced pork
1 tbs. spring onion, finely chopped
1 1/2 tbs. fish sauce
2 tbs. water
1 tbs. oyster sauce
3-4 tbs. vegetable oil
1 tomato, for garnishing

Method:

  1. Beat the eggs in a bowl with minced pork and spring onion.
  2. Add fish sauce, water and oyster sauce to the egg mixture.
  3. Heat the oil in a frying pan. When hot, add the egg mixture and fry until gold and crispy.
  4. Top the warm rice with the egg. Garnish with slices of tomato.
Note: Makes 2 servings. The oil should be very hot when adding the egg mixture into the frying pan. The egg will become crispy.

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Steamed Rice and Pork Balls

Ingredients:
1 cup glutinous rice
6 dried shitake mushrooms
500 g (1 lb) minced pork
3 spring onions, finely sliced
½ teaspoon finely grated fresh ginger
1 glove garlic, crushed
1 teaspoon salt
1 egg, beaten
6 tablespoons water chestnuts, finely chopped

Method:

  1. Cut the pineapple in half, and scoop the insides out. Keep the insides as dessert.
  2. In a pan, fry ham, snow peas, carrots, and prawns until cooked. Then add rice. Stir fry until mixed well, and season with salt, white soya sauce, and peppercorns. Remove from heat.
  3. Put the fried rice in the pineapple, and sprinkle with dried shredded pork. Then, bake at 300 F for 20 minutes.

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Stir-fried Rice and Vegetables

Ingredients:
1/2 cup rice (preferably brown rice), rinsed and drained
1 1/2 cups vegetable stock
1-inch piece of fresh ginger root, finely sliced
1 garlic clove, halved
2-inch piece of pared lemon rind
1 1/2 cups shitake mushrooms
1 tablespoon groundnut oil
1 tablespoon butter
6 ounces baby carrots, trimmed
8 ounces baby zucchini, halved
1 1/2 cups broccoli broken into florets
6 scallions, diagonally sliced
1 tablespoon light soy sauce
2 tablespoons toasted sesame oil

Method:

  1. Put the rice in a pan and pour in the stock. Add the ginger, garlic and lemon rind. Slowly bring to a boil, then cover and cook very gently for 20-25 minutes until the rice is tender. Discard the flavorings and keep the pan covered so that the rice stays warm.
  2. Slice the mushrooms, discarding the stems. Heat the oil and butter in a wok and stir-fry the carrots for 4-5 minutes until partially tender. Add the mushrooms and zucchini, stir-fry for 2-3 minutes, then add the broccoli and scallions and cook for 3 minutes more, by which time all the vegetables should be tender but should still retain a bit of "bite."
  3. Add the cooked rice to the vegetables, and toss briefly over the heat to mix and heat through. Toss with the soy sauce and sesame oil. Spoon into a bowl and serve immediately.

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Fried Rice with Shrimp in Pineapple

Ingredients:
1 pineapple (about 3 lb)
10 oz peeled shrimp
4 tablespoons vegetable oil
1/2 cup finely chopped shallot
3 garlic cloves, finely chopped
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 teaspoon shrimp paste
2 1/4 cups day-old cooked rice
salt and sugar for taste

Method:

  1. Cut the pineapple in half lengthwise so that the crown of leaves remains on one half. Peel the other half and cut out the 'eyes' and the hard inner core. Dice the pineapple flesh. Hollow out the half with the leaves, leaving an edge about 1/2-inch thick, then dice the scooped-out fruit and set aside.
  2. Devein the shrimp and cut them into 1/2-inch pieces.
  3. Preheat the oven to 350°F.
  4. Heat the oil in a wok and saute¢ the shallot and garlic until the shallot is translucent, then remove. Add the shrimp to the wok and fry on all sides for about 1 minute, then remove them too. Add the turmeric, curry powder, and shrimp paste to the wok and stir-fry briefly, then tip in the cooked rice and stir-fry for a few minutes. Add the pineapple cubes and saute¢. Mix in the shrimp, shallots, and garlic, and season with salt and sugar.
  5. Pile the mixture into the hollowed-out pineapple half and bake for about 10 minutes, and serve immediately.

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Cheesy Rice

Ingredients:
1 cup rice
2 cups water
2 tablespoons butter or margarine
1/3 cup chopped onion
1 cup grated cheddar cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped parsley
1 teaspoon garlic powder
3.4 teaspoon salt

Method:

In medium saucepan, melt butter and saute onion. Add water and rice. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender. Add remaining ingredients; blend well and serve immediately.

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Spicy Pork on Rice

Ingredients:
1 lb boneless pork, cut into 1-inch cubes
1 can (14 1/2 ounces) whole tomatoes, cut up
1 can (3 1/4 ounces) pitted ripe olives, drained
1 tablespoon vegetable oil
1 medium onion, chopped
1 bay leaf
1/2 teaspoon hot pepper sauce
1.25 ounces of Taco Seasoning mix
1/4 teaspoon garlic powder

Method:

In Dutch oven, heat oil and brown pork. Add onion; cook and stir until tender and lightly browned. Add remaining ingredients; blend well. Bring to a boil. Reduce heat; cover and simmer 1 hour, stirring occasionally, until pork is tender. Uncover last 15 minutes to reduce liquid, if desired. Remove bay leaf before serving over fluffy rice.

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Stir-fry Rice and Shrimps

Ingredients:
1 cup cooked rice
1/2 lb fresh asparagus, cut into 1-inch pieces
1/2 cup diced red bell pepper
1 lb medium shrimp, raw, peeled and deveined
21/2 tbsps soy sauce
4 tsps vegetable oil
4 cloves garlic, minced
1 tbsp grated fresh ginger root
1/4 tsp dried red pepper flakes
1/2 cup dry white wine

Method:

  1. Add soy sauce, asparagus, and red bell pepper to the cooked rice, and stir for 2-3 minutes on low heat. Keep warm.
  2. Heat oil over medium to high heat in a non-stick skillet. Add shrimps, garlic, ginger and red pepper flakes. Stir-fry for 2 minutes.
  3. Add wine and continue cooking until the shrimps are cooked through.
  4. Spoon rice onto a serving plate and place the shrimp over the rice. Serve.

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Hainanese Chicken Rice

Ingredients:
2 kg (one whole) chicken
150 gm chicken fat
200 gm pandan leaves
200 gm sliced ginger
200 gm sliced galingal
10 gm coriander roots
1 tsp (10gm) salt
4 litres water

Condiments:
50 gm soya-bean sauce
ginger puree
300 gm red-chilli puree
dark soya sauce

Garnish:
Fresh coriander leaves
Sliced cucumbers
Iceberg lettuce

Method:

  1. Pour the water into a large, heavy-based pot and add half the pandan leaves, coriander roots, ginger, galingal, and the teaspoon of salt.
  2. Bring the water to the boil, add the chicken and cook for 15 minutes, skimming off and reserving any chicken fat, which floats to the surface.
  3. Turn down the flame, cover the pot and simmer the chicken for another 30 minutes or so.
  4. Carefully remove the chicken from the pot (retain the stock) and immerse it in ice-cold water for 15 to 20 minutes then set it aside to drain until needed.
  5. Next cook the rice with the chicken fat, sufficient chicken stock and the other half of the pandan leaves, coriander roots, ginger and galingal. Set aside.
  6. Remove the skin from the chicken, slice it, arrange it on a platter and garnish with coriander leaves, sliced cucumbers and iceberg lettuce leaves.
  7. Serve with bowls of the chicken-flavored rice and any or all of the four condiments listed above.

Recipe courtesy of Makkasan Restaurant at the Bangkok Palace Hotel, Bangkok, Thailand.

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Fried Rice with Chicken and Chili, Thailand

1 cup cooked rice
1/2 cup chicken meat cut in bite size
2 tbps chopped string beans
1/2 cup mint leaves
5 pcs. red or green chilis
4 cloves garlic
1 tps sugar
1 tbps fish sauce
3 tbps cooking oil

Pound chilis and garlic together. Put cooking oil into a cooking pan, add pounded chilies and garlic into the hot oil and cook until fragrance before adding chicken. Add the mint leaves, then rice, and mix thoroughly. Add sugar, fish sauce, and string beans; and mix thoroughly one more time. Place the content on a serving plate, and sprinkle the chilis and a few mint leaves on to the rice before serving.

[Back t<]Com Chien (Fried Rice), Vietnam

¼ cup oil
1 green onion, chopped
1 red onion
1 cup cooked rice
¼ cup ham, chopped
1 carrot, sliced
1 egg, beaten
½ cup green peas, cooked
1 tbsp soy sauce
salt and pepper to taste
1 tsp chopped parsley
clams but reserve liquid. Discard roots of bean sprouts. Wash sprouts and set aside. Combine rice, sprouts, and liquid ingredients and boil on high heat for 5 minutes. Reduce heat and cook over very low fire until done. Stir in clams and simmer over low heat for 5 minutes. Cover and let stand for 5 minutes. Garnish with chopped onions.

Sue Ahn

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Rice with Potato Crust and Saffron, Iran

1 cup rice
4 cups water
¼ tsp saffron
½ tsp warm water
2 small potatoes
¼ cup melted butter

Clean, wash, and soak rice for 30 minutes. Cook in a pan with 4 cups water. Boil on high heat for 5 minutes. Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.

Mix saffron and warm water; set aside. Peel potatoes and cut into thick round slices. Pour saffron in a pan, add 2 tsp melted butter and potatoes, and mix very well. Spread sliced potatoes in the bottom of the pan and spoon rice over them. Sprinkle with remaining butter. Cover pan with aluminum foil and leave on very low heat until done. Transfer rice to a platter so that sliced potatoes are on top of the rice.

Tohri Sigari

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Com Chien (Fried Rice), Vietnam

¼ cup oil
1 green onion, chopped
1 red onion
1 cup cooked rice
¼ cup ham, chopped
1 carrot, sliced
1 egg, beaten
½ cup green peas, cooked
1 tbsp soy sauce
salt and pepper to taste
1 tsp chopped parsley

Heat oil until it starts sizzling; add both kinds of onions and saute for a minute. Add cooked rice, ham, and carrot; cook over medium heat, stirring constantly, until rice turns light brown. Add egg, peas, soy sauce, salt, and pepper. Stir mixture for about 5 minutes. Serve hot, garnished with parsley.

Than Aurin

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Pineapple Fried Rice, Thailand

½ cup oil
¼ cup bread
1½ tbsp dried shrimp
¼ cup pork, diced
1 tbsp onions, diced
½ tsp soy sauce
2 cups cooked rice
¼ cup diced pineapple
1 red pepper
1 tsp chopped coriander leaves

Heat oil, saute bread and dried shrimp until golden brown. Remove from pan and drain on paper towels. In the remaining oil, saute pork and onions. Stir-fry for a minute, add soy sauce, stir again. Add cooked rice and pineapple, stirring all the time. Garnish with dried shrimp and fried bread and top with chopped coriander leaves. Serve hot.

Savitri Sood

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Glutinous Rice Pudding, Philippines

1½ cups glutinous rice
1½ cups thick coconut milk (first extraction)
3 cups thin coconut milk (second extraction)
¼ kg brown sugar cake (panocha) (substitute: densely packed brown sugar may be used)
1 tsp anise seeds

Wash rice, then cook in thin coconut milk. Set aside. Make sugar-coconut sauce by melting sugar cake in thick coconut milk and adding anise seed and then cornstarch to thicken.

Spread cooked rice in pan lined with aluminum foil or banana leaves. Spread sugar-coconut sauce on top. Place in oven and bake for 15 minutes. Then broil 5 minutes to brown topping.

Vilma Garrity

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Rice Flour Brownies, Philippines

2 squares unsweetened chocolate (2 oz.)
1/3 cup shortening
2/3 cup sifted rice flour
½ tsp baking powder
½ tsp salt
2 eggs
1 cup sugar
1 tsp vanilla extract

Melt chocolate and shortening together over hot water; cool. Sift flour with baking powder and salt twice. Beat eggs until light. Add sugar, vanilla, then chocolate mixture, and blend. Add flour and mix well. Pour batter into greased 8- x 8- x 2-inch pan. Bake at 350 F for 30-35 minutes. Do not overcook. Cool slightly. Cut into squares. Makes 16 brownies.

Alit Mackill

Source: Home Chefs of the World: Rice and Rice-based Recipes, IRRI and Suhay (International Women’s Organization), 1991, ISBN: 971-22-0023-X  Used with permission.


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Peas and Rice, Bahamas

8 slices of bacon
1 large onion
1 tsp tomato paste
1 tsp thyme leaves
2 cans pidgeon peas
4 cups long grain rice
6 cups water
1 Scotch Bonnet pepper or 3 small Thai red peppers
1 tsp coarse sea salt

Cut bacon strips into 1' cubes and fry until brown. Pour off half of the resultant fat. Reserve the fried bacon. Chop the onion fine. Brown the onion lightly in the bacon fat. Add 1 cup of the water and the tomato paste. Boil for 2 minutes. Add the thyme leaves. Boil for 1 minute. Add the roux to the remaining water, which has been heated in a heavy 4 qt. casserole. Stir thoroughly then add the rice and stir. Add the peas and the reserved fried bacon bits and thoroughly mix in. Add salt and pepper and simmer covered for approximately 1 1/2 hrs or until rice is cooked. Serves 8.

Godfrey C. Pinder




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