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It is by far my favorite rice:) ... I strongly believe that rice should taste good, even if it is a diet:) ... I went to a luxury restaurant last year to say so, I asked for rice .. .I asked myself: Is it good? It's tasty? I was told: Daaaa ... it's great, all the customers ask for it ... and then I took rice, I went to the waiter's hand as they say ... what did he bring me? A simple rice, boiled in salted water ... and of course tasteless ... so I decided to eat rice only at home :)
- 1 packet of Basmati rice
- 1 teaspoon turmeric
- 3 tablespoons rice oil
- 4 cups water
- 1 bunch of green parsley
- pepper (optional)
- 100 gr butter (optional if you want it creamier)
Preparation time: less than 30 minutes
RECIPE PREPARATION Basmati rice with parsley:
I put the oil in the pan, in it the washed and drained rice, I heated it slightly, I put water, turmeric, salt and I let it boil (somewhere around 20 minutes) covering the bowl. When it was ready I removed it from the heat and added salt to taste if necessary and chopped parsley.
If you want it more creamy, now add the butter.
If you don't have rice oil, you can put the rice in melted butter from the beginning.
Serve hot. It is very very delicious :)
Salmon rounds with glaze and basmati rice
Divainbucatarie.ro recommends an excellent recipe, which is easy to prepare, in a maximum of 30 minutes with the garnish.
Ingredients for basmati rice:
- 1 tablespoon olive oil
- 170 g basmati rice
- 1 small clove chopped garlic into small cubes
- 220 ml water
- 250 ml chicken soup
- 1 cube of 2 * 2 cm of butter
- 2 strands of chopped green onions, a few strands of freshly chopped parsley
- freshly ground pepper, salt
Put the salmon in a heat-resistant dish.
Mix in a bowl grated lemon peel, lemon juice, olive oil, grated ginger, honey and mustard seeds. Grease the salmon with these, then season it with sea salt and freshly ground pepper.
Put the dish in the oven, on the baking setting at the top, at 210 & degC for 15-20 minutes, checking after 15 minutes if it is golden and firm when we press it with the fork. Put the dish in the oven on the highest row. If it is ready after 15 minutes, turn off the heat and leave it to heat until we assemble the plate, moving the bowl to the middle of the oven.
As soon as we put the salmon in the oven, we prepare the basmati rice. In the hot oil, heat the rice with the garlic, stirring continuously for 1-2 minutes, until the rice is slightly cooked.
At this point, pour the soup and hot water and let it boil over medium-low heat until the liquid is absorbed (in 15 minutes it is ready), then turn off the heat, season with salt and pepper, add the cube of butter and cover with a lid.
Finely chop the green part of the onion, the green parsley as well, put them in the rice and mix until smooth.
Put the rice on the plate, then the fish and serve.
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Basmati rice for babies | 6 RECIPE ideas with rice
Along with wheat, rice is an extremely well-known food and can be used all over the world. It is easy to find, easy to prepare and quick to digest. Rice can be introduced into the diversifying diet of a baby from 4-5 months, but our advice is to postpone the whole process of diversification until the age of 6 months.
When you start diversifying your baby's diet, experts recommend introducing rice grains. This is because, first of all, rice is a safe cereal that does not cause allergies. It is estimated that rice currently feeds more than half of the world's rice, and consumption of this cereal has doubled in the last three decades. If you have been wondering which type of rice on the market is better, we can tell you that all kinds of rice are healthy and can be eaten as often as possible, in a varied diet. It is a tasty alternative to potatoes and pasta, and goes very well with vegetables, fruits and sauces that increase its flavor.
Basmati rice is the best choice for babies
Being the tastiest of all types of rice, basmati rice becomes the most suitable choice for the baby's first meals after the age of 6 months. Its aroma and taste are reminiscent of the aroma of a walnut, which makes it extremely attractive even on its own, without other "accessories" of vegetables or fruits on the plate.
Basmati rice is a unique species of rice native to Pakistan and India. In the language of the locals, bass means flavor, and mati – full of, which together would translate into full of flavor. It has a unique smell, which is due to a substance called 2-acetyl-1-pyrroline, which is found in basmati rice in large quantities. 12 times more than in other types of rice, to give you an idea.
It comes in two types, white and brown, but either of these two, compared to other varieties of white or brown rice, are fuller of fiber and obviously healthier.
Basmati rice contains carbohydrates, protein (3 grams / serving), fiber, vitamins and minerals and less fat. Most of the fat content, which is very minimal, is located in the rice germ, which is lost during the processing. Compared to other varieties, basmati rice brings a low calorie intake if consumed, being a food low in fat and cholesterol.
The protein in basmati rice contains eight essential amino acids, and when we talk about vitamins, we are actually describing a real treasure: thiamine (B1) and niacin (B3), two very valuable B vitamins for metabolism, iron, magnesium, potassium, copper, zinc, riboflavin, pantothenic acid, folic acid and biotin, vitamin E and vitamin K.
3 tips for preparing rice
- Wash the rice well in some water and let it soak for 30 minutes before boiling is a process by which we remove the excess starch and dilate the grain to boil better.
- Put it to boil in cold water, without salt, which I add at the end, when the rice is cooked, this is because the salt only speeds up the cooking process, without obtaining the quality we want from the rice.
- The right proportion is 1 cup of rice to 3 cups of water.
6 recipes with basmati rice
Every rice to the right food
There is a great diversity of rice in trade. To use each one in the food that ennobles it, you need to know a few things:
Long grain rice is the most popular of all because it can be used in a wide variety of dishes. During cooking, the berries separate, making it good-looking and tasty.
Round grain rice has a creamy texture and contains a large amount of starch. It is suitable for rice with milk, pilaf, for sarmale and meatballs, but also as a risotto.
Basmati rice is the most flavorful type of rice you can cook and comes in two variants, white and brown. It has a long and thin grain, and they are not missing during preparation, remaining dry. This makes it suitable for salads or garnishes next to steaks.
Wild rice is dark in color and has a harder texture, which means that it requires a longer cooking time (45-60 minutes). Even when cooked, it retains a crunchy texture, which makes it perfect in combination with other types of rice or as fillings or in salads.
Pre-cooked rice is slightly yellowish because it has been subjected to a water vapor treatment and a quick boil. It is suitable in paella, pilafuri and garnishes.
Chicken rice soup (from 6 months)
- ¾ cup of basmati rice
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 chopped onion
- 1/4 chopped leek (white part only)
- ½ small celery
- 2 carrots
- 1 small bell pepper
- 1 parsley root
- 1 diced chicken breast
- 1 chicken back
Method of preparation:
- Put the rice to boil in a cup and a half of water.
- In another pot, boil the chicken breast and back, frothing whenever needed.
- When the water in which the rice boils boils, turn on the low heat and cover the pot until the rice grain is sure to boil. Then take it off the fire.
- Heat the butter and oil in a pan and sauté the diced onions, leeks and celery until soft.
- Then add the carrot, parsley and pepper and leave for a few more minutes.
- Extinguish the vegetables from the pan with the meat juice from the other pot, add thyme and then let it boil in that juice for about 15 minutes.
- When the vegetables are cooked, add the cooked and drained rice over them, as well as the meat and meat juice.
- Add salt and pepper to taste and simmer for another two minutes.
For babies: no need to add salt.
Conservation: Chicken rice soup can be stored in the refrigerator for 2-3 days, and if it remains and you want to keep it, it can be frozen for a maximum of 2 months.
Basmati rice with cheese and cream (from 12 months and for the whole family)
- ½ cup of basmati rice
- 2 cups water
- 6 cubes of frozen spinach
- 1 onion
- 1 tablespoon olive oil
- 3 tablespoons sour cream
- 100 g grated cheese (grana padano, cheese, emmental, cheddar, parmesan)
Method of preparation:
- Moisturize the rice overnight, then rinse in a little water.
- Finely chop the onion and spinach after thawing.
- Heat the oil in a pan and lightly fry the onion, adding a little water. You don't want to burn onions, you just want to soften them, don't you?
- When the onion is soft, add the washed rice and the 2 cups of water and chew if necessary while boiling.
- When the rice has absorbed all the water and is boiled, take it off the heat, add the spinach, cream and grated cheese and mix. Then put it on the fire for another minute, until the cheese melts and it's ready!
For adults: It may take a little more salt, but for the baby, especially if the cheese used is Parmesan, there is no need!
Basmati rice with pumpkin (from 7 months)
- 1 tablespoon olive oil
- 1 cup basmati rice
- 4 cups of water
- ½ cup with boiled pumpkin
- ½ teaspoon of cinnamon
- ½ teaspoon freshly grated ginger (optional)
- 3 cardamom pods
Method of preparation:
- Heat the oil in the pan, then put the washed and soaked rice for 30 minutes, and leave it until it absorbs the oil.
- Put the 4 cups of water, add the cardamom pods, ginger and cinnamon and bring to the boil.
- Then simmer, cover and simmer for 45 minutes, stirring occasionally and adding water if necessary.
- When the rice is cooked, take it off the heat, remove the cardamom pods and large pieces of ginger and add the boiled pumpkin, passing it with a fork.
For babies: pass the whole mixture well and possibly add water to bring the food to the desired consistency before serving it to the baby.
Conservation: you can keep this food for up to 3 days in the refrigerator or 2 months in the freezer.
Basmati rice with peas and turmeric (from 7 months)
- 80 grams of basmati rice
- an oil stop
- 250 ml of water or clear vegetable soup
Method of preparation:
- Rinse the rice in a little water, then put it in a pot to boil in water and add a drizzle of oil.
- Bring to the boil, stirring occasionally.
- After boiling, stir, cover and reduce the heat, letting it boil for another 10 minutes or until all the water has drained into the grains.
For an extra taste: add a turmeric powder (the rice will turn golden yellow) and add a handful of frozen peas while the rice boils in the pot. It will be a real color attraction on the plate, but also a very healthy food for the whole family.
The ways of preparing rice differ from one area to another, each with traditional methods, techniques and recipes. Thus, the Spaniards are accustomed first to fry the rice in olive oil or butter, then to boil it, while in the Middle East the rice is prepared in special pots, steamed. It is also used in the preparation of alcohol and Japanese rice wine.
Simple basmati rice is the most popular dish, but recipes with vegetables or meat are also very popular.
Therefore, we have prepared below two delicious rice recipes, which you can prepare with minimal effort:
1kg pre-cooked long grain rice
Brown rice with 1kg long grain
Special rice for Camolino pilaf 1kg
Spicy salad with rice
500 grams grilled chicken, cut into thin strips,
3 cups Basmati rice,
6 cups Coleslaw salad (mixture of cabbage, onion, carrot, celery, vinegar, flour, mustard, sugar, sour cream, salt),
¼ cup finely chopped parsley,
2 tablespoons Thai Peanut Sauce (peanut sauce, garlic and soy),
¼ cup of vegetable oil,
¼ cup of water.
¾ cup fried and chopped peanuts.
Method of preparation:
Stir in the chicken, rice, Coleslaw salad and parsley in a large bowl. Separately, rub the peanut sauce with oil and water. At the end, the two compositions are mixed and garnished with peanuts.
Rice with Parsley (Ris E Erborinn)
Bring the filtered soup to a boil and when it starts to boil, add the rice.
Let it boil for 10 minutes and add the chopped parsley, stir from time to time and let it boil for another 3 minutes. Now add the butter and mix to form a cream.
Let it boil as long as it is necessary for the rice to be cooked al dente to our taste (don't forget that it continues to swell even after you put out the flame of the stove and take the pan off the heat).
Add the cheese, stir and turn off the flame on the stove.
Allow to cool for a minute and serve quite hot.
* can be vegetable or meat soup
** I used Carnaroli but you use your favorite rice with one exception the oriental ones, parboiled, thai, basmati
A Lombard recipe (the region with the capital in Milan 8)) hence the name in dialect. No salt is added, the soup and Parmesan cheese are enough.
Basmati rice with greens
The preparation of this recipe is not a great philosophy, but its flavors are absolutely special. The secret lies in the herbs, which must be fresh. And that's because most herbs lose their flavor intensity when dried (such as basil). More recently, you can find herbs in all hypermarkets, in a bag, although very expensive.
But I have a tip for you: at the larger florists, at flower shops or even at Baumax, you can find aromatic plants in pots, at more than acceptable prices. You plant them at home in the garden or in a planter and you always have them at hand when you need them. So did I and here are some of the plants that I enjoy the balcony and the kitchen:
& # 8211 250 gr basmati rice
& # 8211 3 thread rosemary
& # 8211 3 basil threads
& # 8211 3 fire oregano
& # 8211 3 thyme threads
& # 8211 ½ parsley link
& # 8211 1 sprig of green onion
& # 8211 juice from half a lemon
& # 8211 ¼ cup of olive oil
& # 8211 3 cloves of garlic
& # 8211 salt, pepper
& # 8211 ½ peeled hemp seeds (or sesame)
Wash the herbs well and chop them finely.
Do the same with green onions.
Boil the rice according to the instructions on the package. I used a Basmati rice taken from Carrefour, my own brand, accessible as a price and portioned in bags of one serving (125 gr). It boiled very easily and elegantly due to the bags, without sticking to the pot and without obtaining a porridge at the end. Mix the rice well with the greens, hemp seeds and crushed garlic.
Then we pour the olive oil, I said ¼ cup but you can put more or less, as you like. We also add lemon juice, season with salt and pepper to taste and the meal is ready!
It is a very good salad for summer, very good, ready in 10 minutes, fragrant and healthy. You're welcome!
- 1 cup basmati brown rice
- 1 onion
- 1 red bell pepper
- 1 sweet potato
- 2 cloves of garlic
- 1 tablespoon coconut oil
- 1 zucchini
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1 tablespoon Tamari sauce (optional)
- salt never
- Before boiling, the rice is washed in 2-3 waters, and left to soak for 30 minutes.
- Pour 2 cups of water over the rice and put it on the fire, when the water starts to boil add the turmeric powder and a little salt, cover the pot and reduce the heat to a minimum and let it boil for 10 minutes.
- Put the coconut oil in the pan together with the diced onion, pepper, zucchini and sweet potato (including the peel). Cover the pan with a lid and let the vegetables simmer over low heat, stirring occasionally.
- When the vegetables are ready, add the chopped garlic, dill, parsley, salt, cayenne pepper and Tamari sauce (optional).
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Basmati Rice with Parsley - Recipes
Mutton is the most commonly eaten meat in the Orient.
Most kebabs are prepared with mutton, but beef can be used very well.
Aroma and taste can be given, depending on your preferences, with the spices and herbs we like. )
I present below a recipe, with a mixture of beef and sheep, where everyone can play with the ingredients and the shape of the kebab. :)
- basmati rice - 300 g
- minced beef and sheep mixture (not very fatty) - 500 gr
- onion - a piece
- freshly chopped parsley - 3 tbsp
- freshly chopped dill - 3 tbsp
- crushed saffron - 1 teaspoon
- turmeric (turmeric) - 1 teaspoon
- curry - 1 teaspoon
- cumin - 1 teaspoon
- grape seed or soybean oil - for frying kebab (I use one of these two types of oil for frying, more details about oil, find in the section "TIPS & IDEAS".)
- butter - 50 gr
- pepper - 1 teaspoon tip
For starters, wash the rice with warm water in a bowl with 4-5 tablespoons of coarse salt. Stir slowly to avoid breaking the rice grains. Due to the water becoming cloudy, the rice will be washed in 3-4 waters. Only the first wash uses salt, and after the 3-4 washes, the taste is no longer salty, but very attenuated.
The ideal option is to keep the rice in the water for at least 4-5 hours after washing, but it can also be prepared immediately after washing. But, if it is kept in water, it will catch in volume and will boil much faster.
Put water in the Teflon pan (steamed Iranian-style basmati rice, cook in Teflon pan to avoid sticking), depending on how much rice we use, the water must be more, anyway it will be thrown away after the rice boils . As an idea, 2/3 of the pan… when the water starts to boil, add 2 tablespoons of salt, 2-3 tablespoons of oil, then add the well drained rice, mix lightly with a wooden spoon and let it boil over medium heat!
The most important thing is the cooking time of the rice, the rice grain must be boiled, but the core must still be hard… this is the secret of rice preparation, we must taste the rice grains, from time to time, anyway it does not take too long to boil, about 10 minutes, but from rice to rice, the cooking time also differs.
After the rice is boiled, pour it over with the water from the pan, in a fine sieve, rinse once with the boiling water and let the water drain. In this way, the rice loses more starch, and the rice thus prepared, steamed, fattens less :))
Meanwhile, wash the Teflon pan, place on the fire, add enough oil to cover the entire bottom of the pan, but a very thin layer, after which you can use Lebanese glue, lettuce or potato, clean and cut thin slices with a thickness of 5 mm, which is placed at the bottom of the pan, trying to cover the bottom of the pan evenly, or do the same with lettuce leaves or stick cut into smaller pieces. This procedure is necessary to avoid wasting, burning or overcooking the rice too much. Depending on your preferences, however, you can also put the rice directly, so you will get the bottom layer fried. this part is called TAHDIG (Tadig), meaning the bottom of the pot / pan, in exact translation, and is a treat)
After the potato slices have been placed, the lettuce (put the lettuce in the hot oil at the bottom of the pans in 2 layers) or the glue, let the heat simmer (on the middle eye of the stove) add the rice from the sieve over the glue and the rice is raised from the sides to the center, obtaining a rice pyramid. )
Optionally, for more flavor and aroma, add half the amount of dissolved saffron, towards the edge of the pan, in a corner, then place a clean towel on the lid of the pan and cover the pan (place a towel on the table, then over the lid of the pan positioned with the handle up, arrange the excess towel over the lid - where is the handle and tie with something, preventing the towel from falling and catch fire).
The pan, with the lid thus wrapped in the towel, must stay on low heat for 30-45 minutes, depending on the pan used! If an average pan of about 30 cm in diameter is used, it takes about 30 minutes. Time will no longer be a mystery, after preparing this recipe a few times. ) The idea is that you do not have to lift the lid for 30 minutes, and after 30 minutes, test the rice if it is done, tasting it, it must come off grain by grain and be soft at the same time. For taste, you can add melted butter over the rice at the end, or if the rice is very dry, you can sprinkle with a little heated oil or melted butter in the kettle.
The larger the amount of rice or the larger the pan, the longer it takes to steam!
Saffron pestle, grind if it is not already ground, dissolve in 4-5 tablespoons of hot water, cover with a lid and leave for 5 minutes.
After the rice is cooked, take about 12 tablespoons and mix with the dissolved saffron until a uniform color of the rice grains is obtained. They are then used in the plate, both rice variants, both white and yellow, obtaining a harmonious color palette, a special and elegant result.
To start, clean the onion and grate it, drain it in a fine sieve, and press with your fingers to remove all the liquid from the onion. Then mix with the minced meat, add curry, chopped parsley and dill, cumin, salt, pepper and turmeric, mix well until a homogeneous composition is obtained.
In an airtight container or a well-wrapped bowl with cling film, leave in the refrigerator for about 2 hours to combine the flavors of the ingredients.
When you want to cook, heat the pan, add the oil to the pan and leave for a few seconds, until the oil heats up.
You also need a bowl of water, in which the palms are moistened to avoid sticking the composition to the hands. Then from the meat composition, it is formed with the help of meatballs (they can have a round or oval shape - depending on preferences), with a thickness of about 1 cm. After there is certainty that the oil is hot, lower the heat and put the kebabs in the pan, fry on both sides, then remove on paper towels (be careful, the paper should be thicker to avoid sticking of kebabs, you can use a roll of paper called "kitchen towels" (thicker varnish) to get rid of excess oil.
Kebabul is served with saffron rice, sprinkled with sumac (sumak is a sour spice used in most skewers and kebabs, can be purchased from oriental stores or hypermarkets) and accompanied by summer salad, yogurt salad with beets or yogurt salad with spinach!