RICE IS LIFE
  Rice recipes

Sidedishes/Snacks


BRAZIL: RICE WITH BEANS (5 servings)

Ingredients:
- 2 cups rice
- 1 pinch salt
- 1 tablespoon butter
- 1 cup beans (black or red)
- 4 tablespoons vegetable oil
- 2 cloves of garlic
- 1 onion, sliced
- 1 laurel leaf
- pepper
Preparation:
Place butter and salt in a cooking pan. Sauté the rice, then add water. Let the water boil until the rice is cooked. Wash the beans that have soaked overnight in water. Boil the beans until they are soft. Heat the cooking oil in a frying pan. Sauté the garlic and onion until brown. Add 1 tablespoon of cooked beans, and mash. Add salt and pepper, cook a little longer, then add to the bean pot. Cook with the laurel leaf until the soup becomes creamy. Serve the rice with the bean soup while they are still hot.

CHINA: FRIED RICE (4 servings)
Ingredients:
- 4 cups cooked rice
- 4 eggs
- half teaspoon salt
- 3 tblspn vegetable oil
- a few slices fresh ginger
- 1 onion finely sliced
Preparation:
Break the eggs into a bowl, add half teaspoon salt and most of the sliced onion (reserve some onion slices), and mix them well. Heat a large non- stick wok over medium fire until it is hot enough for a drop of water to evaporate on contact. Pour in 1 tablespoon of vegetable oil. Drop in half of the slices of onion. Heat until very hot. Add the egg mixture and, as it forms bubbles around the edges, push it to the centre, tilting the wok to cook the eggs evenly. Remove the cooked mixture from the wok and cut into slices. Break the cooked rice to separate the grains. Pour 2 tablespoons of vegetable oil into the hot wok, drop in the remaining slices of onion and fresh ginger. When the oil is hot, add the rice, and stir to coat the rice grains with oil for 3 minutes. Add the egg slices. Mix well. Serve immediately. Sprinkle a little toasted sesame oil or soy sauce for extra flavour, if desired.

COLOMBIA: RICE AND TOFU EMPANADAS (12 servings)
Ingredients:
- 1 cup cooked rice
- 2 cloves of garlic
- 1 large red pepper, diced
- 1 tablespoon ground cumin
- 1 tablespoon chopped parsley
- half kg tofu (crumbled)
- 2 tablespoons of tamari
- 12 empanada rounds
Preparation:
Preheat the oven to 350 degrees. Sauté the garlic for 3 minutes, add the pepper, cumin, parsley, tofu and tamari, and cook for 5 more minutes. Add the cooked rice and mix well. Spoon some of the filling in the upper half of the empanada round, making sure to leave a large enough border. Fold the lower half over the top part to form a semi-circle. Press the edges together and sealed them with a fork. Place on a greased or non-stick cookie sheet. Bake the empanadas at 350 degrees for 20 minutes or until golden.

EGYPT: BAKED RICE WITH MILK AND PIGEON (4 servings)
Ingredients:
- 2 cups rice
- 1 cup milk
- 1 teaspoon cinnamon
- 1 tablespoon butter
- 2 dressed pigeons
- Salt and black pepper
Preparation:
- Parboil the pigeons for 10 minutes, cut them into neat pieces. Rub them with salt and black pepper and fry lightly, then remove from the frying pan, and place them onto absorbent paper.

- Place rice in a deep oven bowl. Stir the cinnamon into the milk and pour over the rice. Bury the previously prepared pigeon in the rice. Cut the butter into tiny pieces and sprinkle over the rice. Place the bowl in the middle of a moderately pre-heated oven and bake until the top is brown (about 1 hour).

Serve immediately while hot.


INDIA: Basic Indian Pilaf Rice (4 servings)
Ingredients:
- 2 tablespoons butter
- half cup chopped onion
- 1 cup Basmati rice
- 2 cups water
- half teaspoon salt
Preparation:
Melt 2 tablespoons of butter in a pot over a low fire. Add half cup of chopped onion to the melted butter and stir. Cook until golden brown (about 8 minutes). Add 1 cup Basmati rice. Stir until the rice is well-coated with oil (about 3 minutes). Add the water and half teaspoon salt. Bring to boil. Stir once, then cover and cook over a low fire until the liquid is absorbed and the rice is tender (about 15 minutes). Let it stand covered for a few minutes before serving.

INDONESIA: Nasi Goreng (2 servings)
Ingredients:
- 400 g long-grain rice
- 50 g small onion
- 4 red chillies or 2 teaspoons of chilli powder and 2 teaspoons of paprika
- salt to taste
- 2 teaspoons of sweet soy sauce
- 2 teaspoons of tomato ketchup
- 4 tablespoons of vegetable oil
Preparation:
Boil the rice for 15 minutes before frying it (you can fry freshly boiled rice, but the Nasi Goreng will be better if the boiled rice is allowed to cool for about two hours). Nasi Goreng must be cooked with the least possible quantity of water - this prevents it from becoming too soft. For 1 cup of rice, use 1 cup of water. Slice the shallots or onion, seed and slice the chili (or pound the shallots and chili together in a mortar). Heat the oil in a frying pan. Sautee the shallots and chili for a minute or so, and season with salt, soy sauce and tomato ketchup. Add the rice, and stir continuously until it is well heated (5 to 8 minutes).

ITALY: Italian Risotto alla Milanese (6 servings)
Ingredients:
- 1 onion, peeled and finely chopped
- 75 g unsalted butter
- 350 g Arborio rice
- 1 glass dry white wine
- 1.2 litres beef stock
- half teaspoon saffron powder
- 55 g grated Grana Padano cheese
- Salt, black pepper
Preparation:
Fry the onion very gently in half of the butter until it is soft and translucent. Pour in the rice and stir until the grains are opaque and very hot, without browning. Pour in the wine and stir until it has been absorbed. Add the first ladleful of stock, stir and wait for it to be absorbed, then add more stock and repeat, always waiting for the rice to swell before adding more stock. You should keep a constant ripple going in the pot, never too wet and never too dry for more than a few seconds. About half way through, stir in the saffron. When the risotto is velvety and creamy, but with each grain still firm (al dente), remove it from heat and stir in the rest of the butter and the Grana Padano. Adjust the seasoning and cover.

Leave to rest for about 3 minutes, then transfer on to a warmed serving platter and serve at once.


KUWAIT: SAFFRON SWEET RICE (MOHAMMAR)
Ingredients:
- 2 cups rice
- 1 cup sugar
- 2 tablespoons saffron
- 1 tablespoons rose water
- 1 teaspoons cardamom
- 2 tablespoons butter
Preparation:
Soak saffron in rose water, cook rice in 6 cups of boiling water, strain rice when half cooked, add the sugar, melted butter and drizzle with the saffron on top, cook on low fire until the rice is fully cooked. In Kuwait, this dish is served with roast lamb.

LEBANON: MDARDARA WITH LENTILS AND RICE (5 servings)
Ingredients:
- 200 g lentils
- 300 g rice
- 600 ml water
- 3 g cumin
- 5 g salt
- 500 g onion
- 100 g olive oil
Preparation:
Clean the lentils, wash and place in a pot with the three cups of water. Cook for about 90 minutes. Chop the onions and fry in olive oil until golden in color, then add to the lentils. Wash the rice, soak and add to the mixture. Then add the salt and cumin, and leave the mixture to simmer for 25 minutes. Pour the mixture in a dish and garnished with lightly fried onions of top. Serve with vegetable salad (chopped vegetables with crushed garlic, olive oil and lemon juice dressing) or yogurt.

JAPAN: Japanese Yaki-Onigiri (2-3 balls or 2-3 servings)
Ingredients:
- One cup (200cc) of cooked rice. The rice should be cooked following the normal Japanese way, but with a 20% reduction in the amount of water used in cooking.
- Fillings (varying quantities, depending upon one's taste): umeboshi (pickled plums), katsuo bushi (bonito) or tuna fish, and teriyaki chicken or takuan (yellow pickled radish).
- Soy sauce
- Salt
Preparation:
Season the bonito with soy sauce. Wet your hands thoroughly. Sprinkle salt on the hands and rub them together. Shape the rice into balls with pressing and rolling motions. The rice balls should be firm.

Poke a hole in the rice ball and insert the fillings, then smooth the surface of the balls. Toast the rice balls on a grill over a slow flame (a stove top fish grill is often used in Japan, but a barbecue grill is also suitable). Toast them well on both sides, being careful not to let them burn. Lightly baste the rice balls with soy sauce, at least once, while they are being grilled. The rice balls are ready to serve when they have a golden brown colour.


PHILIPPINES: FERMENTED RICE WITH MUDFISH
Ingredients:
- 1 kg soft cooked rice
- 0.5 kg mudfish, medium size
- 40 g Angkak (gives color to the rice)
- 45 g native vinegar
- 50 g rock salt
Preparation:
Clean the fish and slice into fillets, then cut into halves. Salt the pieces of fish and allow to stand 2-3 hours. Soak the angkak in vinegar for 2-3 hours, then add to the cooked rice together with rock salt. Mix thoroughly. Arrange layers of rice mixture and fish in a sterilized jar. Cover tightly. Let stand for 5-8 days at room temperature until fermentation is completed.

Lightly fry garlic in oil, add tomatoes and stir-fry. Pour in fermented rice with mudfish. Add water. Bring to a boil stirring constantly. Mash fish into the mixture. Adjust seasoning, cook until slightly thick. Serve with broiled fish and steamed okra, sitaw, or chicharon.


VIETNAM: GLUTINOUS RICE CAKE (4 to 6 servings)
Ingredients:
- 1 kg glutinous rice
- half tablespoon salt
- extract of Dua leaves (can be substituted with spinach extract)
- 500 g of green mung-bean grains
- 1 onion, finely sliced
- 200 g pork belly, sliced
- Salt, black pepper
- A wooden frame measuring 40cm x 30cm
- Banana leaves (can be substituted with aluminium foil)
Preparation:
Wash and rinse the glutinous rice and drain well. Add half tablespoon of salt, then soak it in the Dua/spinach extract for 20 minutes.

Soak the mung-bean grains for 2 hours in warm water, drain and remove the skin of the grains. Cook the mung-beans in the same way you cook milled rice, then mash or puree it. Mix this puree with onion and slices of pork belly. Add salt and black pepper.

Place strings across each other in a wooden frame and then add 3 layers of banana leaves. Pour in one half of the drained glutinous rice and spread it evenly. Evenly spread the prepared mung-bean puree at the centre of the glutinous rice layer. Pour in the remaining half of the glutinous rice. Fold the banana leaves neatly and tie the string firmly. Finally, take the bundle out of the wooden frame and cook it in boiling water for at least 5 hours.