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Mexicanized rice

Hello,

I really like this recipe because it’s very easy to cook, it’s delicious and it’s a fantastic choice for bring to work in tupper.

Ingredients:

  • Rice (about 125 gr per person)
  • Sliced jalapeños
  • Tuna
  • Tomato sauce
  • Star anise
  • Cardamom

If you don’t see the video click on next link: http://youtu.be/v2tLo-ipqvw

Start heating water with a star anise and about 5 grains of cardamom. When water is boiling add a pinch of salt and the rice, stir to avoid the rice stuck to the bottom and cook for 10 minutes. Take a look at the rice and add a bit of hot water if needed.

On a bowl add the sliced jalapeños, and some tuna taking care to remove oil excess. Add the rice, some tomato sauce, mix well and you’re done.

Mexicanized rice

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY

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Black rice

Hello!

This particular recipe has the colour as its main feature: black. It’s very similar to a paella, but replacing saffron by the ink of squid or sepia, this will give the recipe a completely different color and slightly different taste.

Ingredients (for 4 people):

  • 300 gr rice
  • Sepia or squid (sobre 800-900 gr) with it ink
  • 2 onions
  • 1 garlic head
  • 1 pumpkin
  • 12-16 prawn/shrimps

Let’s start preparing a fish stock, if at the end there are still stock you can use it in a future to prepare a nice soup. In a big pot add a pumpkin cut in 4 pieces, 1 onion cut in 4 pieces, a garlic head cut in half, the shell and heads of shrimps, some fresh rosemary and/or thyme (if you have), some salt, the sepia of squid and finally cover with cold water. Cover the pot with a lid and let cook for 45 minutes.

Once the stock is ready chop an onion and cut in pieces the sepia or squid. On a pan add olive oil, and then the chopped onion with a bit of salt. Stir and cook for about 8 minutes. Once the onion is cooked, add peeled shrimps and the sepia or squid mixing well all together and cooking for 2 minutes. Add rice (70 to 80 gr per person), mix well and cook for 2 minutes.

Finally add the ink, and then some stock, cook for 15 minutes. Frequently check if there is still stock, adding more if needed. Taste also to check if more salt is needed. When you are close to 15 minutes of cooking just add more stock (if needed) in small quantities in order to get it dry at the end of cooking time.

Music in the video (Airport Lounge) has been composed by Kevin MacLeod (http://incompetech.com)

black rice

Xavi’s rice

Hi,

Some days ago my boss was telling me how lucky I am for knowing how to cook. Well, it’s true some recipes are not really easy, but there are some recipes really effortless and also with a nice flavor. After thinking about it, I’ve tested this recipe and named after him: Xavi’s rice

Ingredients (for 1 person):

  • 100 gr dried mushrooms
  • 50 gr rice
  • Soy sauce
  • Cheese (Old Amsterdam, Parmesan, Grana Padano …)

Add the dried mushrooms in a bowl, add hot water and let rest for 2 hours (or at least 1 hour), water must be hot but not too much, you must be able to maintain your finger inside water. After some time you kitchen will have a nice smell 🙂

Drain the mushrooms but don’t throw away the water, put it in a saucepan and when water is boiling add salt and rice  (about 50 gr per person) . Cook for 15 minutes.

When rice is about to be ready add olive oil in a wok, and when oil is hot add the mushrooms, salt and pepper. Cook them while stiring for 3-4 minutes. Add soy sauce and then rice previously strained, stir and cook for 3 minutes.

Serve and add grated cheese over, I used Old Amsterdam, but parmesan or grana padano should be also nice.

Xavi's rice

Paella

Hello,

Paella is one of top typical dishes in Spain, present in lots of  menus each thursday (thurday it’s like the paella day in Spain). It’s so spread it is difficult to find something like the “original paella recipe”, so it’s cooked on slightly different way on each kitchen. This is only one more possibility to cook the paella, hope you enjoy:

Ingredients (for 4 people):

  • 400 gr rice
  • 2 onions
  • 8 garlic cloves
  • 2 carrots
  • Thyme and rosemary
  • 2 sepia (cuddlefish)
  • 12 muscles
  • 12 prawns
  • 5 small radishes
  • Saffron
  • 1 lemon

Peel the prawns and place the heads and skin on a big pot, add also one onion in quarters, 2 carrots, thyme, rosemary, 5 garlic cloves, 5 small radishes and 2 sepia. Add salt and olive oil, cover with cold water and let boil for about an hour. On this way you will obtain a nice broth and the cuddlefish will be tender. You can also add more vegetables to the broth, like pumpkin, celery, leek … the more ingredients the more taste.

Once the water has been boiling for an hour remove the sepia and drain to obtain the broth. Chop one onion. Add 3 garlic cloves on a blender cup, olive oil and parley and mix with the blender. Add this oil to a pan. When oil is hot add chopped onion, salt and move it; cook it for about 10 minutes. Then add the muscles (discarding those already open, because should be unhealthy), add also sepia cut in small pieces and the peeled prawns. Move frequently and cook until almost all muscles are open.

Add the rice, the saffron and mix it well. Now add broth to cook the rice, the rice must be cooking for 15 minutes until it gets tender. Add broth more times if needed; also taste it to check if you need to add more salt. You can server some lemon with it so people can squeeze it; lemon it’s a nice partner for paella.

paella

Rice pudding

Rice pudding is a typical dessert recipe in lots of places around the world, this recipe will show you how I make my own rice pudding.

Ingredients:

  • 1,5 litres milk
  • 300 gr rice
  • 150 gr sugar
  • 1 lemon
  • 2 sticks of cinnamon

To prepare rice pudding start putting 1,5 litre of milk in a big pot. Add 2 stikcs of cinnamon. Peel and add the skin of a lemon or orange, or grate.

When milk is boiling add 300 gr of rice, and move frequently for about 20 minutes. Shutdown the fire, add 150 gr of sugar and move it.

Let rest at least 2-3 hours before serving. As it get too dense when serving I add a bit of milk, and some ground cinnamon.

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