?? Rice Recipes

Italian Rice Balls Recipe

1. Carolina rice (2lb)
2. ground beef (1lb)
3. eggs (5to6large)
4. grated Romano cheese (1 1/2c)
5. tomatoes sauce (1can)
6. water (6c)
7. milk (2 1/2c)
8. butter (2sticks)
9. flour as needed
10. bread crumbs for cooking rice balls (11/2c)
11. oil for deep frying the rice balls.

Method of preparation:-

1. Take a large saucepan, boil rice with water in it. Cook it over low heat until the water is evaporated. Add butter, milk, cheese and 3 beaten eggs and cook it by stirring until the rice is thick and pasty.

2. Now place the rice on flat pan and cool it over night. Take a pan brown the ground beef in it and drain it. Then add tomato sauce and mix it well.

3. Take a mound of rice on the palm of your hand, make a well in it and fill this well with meat mixture. Cover it with another mound of rice and then shape it into balls. Make more balls like this.

4. Roll these balls into flour and dip in eggs and coat with bread crumbs. Now deep fry these balls over medium high heat until gets golden brown.

Make about 35 balls.

Biryani Recipe

1. Basmati rice (2 c.)
2. chicken (500 grams)
3. crushed and chopped garlic (3 cloves)
4. yogurt (300 ml)
5. chopped onions (5 large)
6. peeled and sliced ginger (1.5cm)
7. pureed tomatoes (1/2 c.)
8. powder turmeric (1 tsp)
9. oil (6 tbsp)
10. chopped chilies (2)
11. saffron (5-6 strands)
12. cloves (5)
13. black peppers (5 corns)
14. cardamom (8 pods)
15. cumin (1 tsp)
16. cinnamon (10 cm stick, 2)
17. black pepper corns (5)
18. salt (according to taste)
19. Juice (of 1 lemon)
20. chopped tomatoes (2)

Method of preparation

1. Wash, soak and cook basmati rice. Marinate or soak the chicken in lemon juice, yogurt, garlic, ginger, black peppers, cinnamon, cardamom, turmeric powder, salt, pepper corns, cumin, cloves, chili, chopped tomatoes and tomatoes puree.

2. Take a cooker, place it over heat and heat the oil in it and then add onions. Cook them until gets golden brown. Add these to chicken.

3. Take a heavy deep pan and grease it. Place a layer of rice. Put the chicken and marinade. Place the left over rice and then put the saffron on the top.

4. Place it in the oven and heat it for about 1 ½ hours at 300 degrees F. Check if the chicken is cooked. When it is cooked then serve the Biryani with yogurt on the side of the dish.

Number of servings -2

Riso De Sedano (Rice With Celery) Recipe

1. Rice (2c)
2. celery cut into pieces (3stalks)
3. good hen?s broth (7 t0 8c)
4. extra virgin olive oil (1tbsp)
5. finely chopped white onion (1/2c)

Method of preparation:-
1. Take a large saucepan, put olive oil in it and then cook onion in it until it starts to soften. While cooking onion be careful not to burn them.

2. When the onion gets ready then adds celery and ½ cup of broth in it and cooks it. If the celery gets dry during cooking then add more broth.

3. When the celery starts soften then add rice in it and mix them well and add 2 cups of broth in it. Now reduce the heat to medium and mix it well.

4. When the broth is absorbed by rice then adds more broth until the rice is cooked. When the rice gets ready then sprinkle ground parmesan over it and then serve it.

Number of servings -4

Roasted Chicken And Fennel Risotto Recipe

1. Arborio rice (1 1/2c)
2. diced roasted chicken (2c)
3. hot roasted chicken broth (71/2 to8c)
4. balsamic vinegar (1/4c)
5. unsalted butter (2tbsp)
6. fennel bulb (1) julienned, keep a few leaves for garnish
7. diced onion (1)
8. extra virgin olive oil (1/4c)
9. salt and pepper (to taste)

Method of preparation:-

1. Take a pan, heat olive oil in it over medium heat and saute the onion and fennel for about 3 minutes until gets golden. Add rice in it and stir it for 3 to 4 minutes until the rice gets opaque. Now stir balsamic vinegar till it is well absorbed.

2. Add balsamic vinegar in it and cook it until it gets absorbed. Add 1 cup of broth to the rice mixture. Stir this until the liquid gets absorbed or until ¼ of the chicken broth is left for about 18 to 20 minutes.

3. Now add the left over chicken broth and butter in it. Add pepper and salt according to taste. When it gets ready then adds a few fennel leaves on the top to decorate it and then serve it.

Make 6 servings.

Riso Can Le Patate Recipe

1. Rice (2 1/2c)
2. potatoes cut into cubes (3c)
3. unsalted butter (2tbsp)
4. light meat or vegetable broth (6 to7c)
5. finely chopped white onions (1/2c)
6. chopped Italian parsley (2tbsp)
7. fresh ground parmesan cheese (as desired)

Method of preparation:-

1. Take a large non stick pan, put olive oil or butter in it. Cook onions in it until gets tender but not to brown them. Then add potatoes and ½ cup of broth in it. Cook it and mix it.

2. If the potatoes get dry during cooking then add more water. When the potatoes get soften then add rice and mix them well. Now add 2 cups of broth in it and then mix it. Reduce the heat to medium and stir it frequently. As the broth gets absorbed by the rice then add more broth in it. Cook it until the rice is cooked.

3. Cook it for 15 to 20 minutes. Add parsley in it and then mix it well. Take off the pan from the heat and keep it for sometime or few minutes. Sprinkle fresh ground Parmesan over the rice and serve it.

Number of servings -4

Insalata DI RISO (RICE SALAD) Recipe

1. Parboiled rice (2lb)
2. mozzarella cheese cut in cubes (2c)
3. pickled onions (1c)
4. inside removed and cit in cubes tomatoes (2ripe)
5. black olive halved (1/4c)
6. green olive halved (1/2c)
7. capers (2tbsp)
8. pork hot dogs (2medium)
9. tuna fish in olive oil (4tbsp)
10. sliced sugarless pickles (1/3c)

Method of preparation:-
1. Cook the rice, when it gets cooked, strain it and rinse under the cool running water. Meanwhile drain the olive oil from the fish.

2. Take a big bowl; add all the ingredients in it except rice and salt and olive oil. Mix the cooked rice in a bowl with all the ingredients and then add olive oil and salt according to your taste.

3. Cover the bowl with plastic wrap and then place the bowl in the refrigerator for about 3 hours or for overnight.

Italian Rice Omelets Recipe

1. Cooked long grain rice (3/4c)
2. eggs (6large)
3. diced grayer cheese (1/2c)
4. salami cut into small cubes (2ounces)
5. butter (2tbsp)
6. finely chopped green onion (2)
7. salt and pepper (to taste)

Method of preparation:-
1. Take a medium size bowl, beat egg with salt and pepper in it until it gets well blended.

2. Take a frying pan, place it over medium heat and pour butter and eggs in it. Tilt the pan to spread the uncooked eggs in the pan. Put the remaining ingredients like rice, salami, grayer cheese and onions in the center of the omelet.

3. Fold the omelet and cook it for 4 to 5 minutes over low heat until the filling gets heated enough. Place it on the serve plate and serve it.

Number of servings -3

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