Aromatic Rice Food

AROMATIC BASMATI RICE (RICE COOKER)

Steps:

• Rinse the rice in a fine strainer, then drain thoroughly.
• Place all ingredients in the rice cooker bowl, and swirl to combine.
• Set the machine for the regular white rice cycle.
• When the machine shifts to 'keep warm', set a timer for 15 minutes.
• After 15 minutes, fluff rice with the plastic paddle or a wooden spoon.
• Serve now, or leave on 'keep warm' for up to 4 hours.

RAINBOW TROUT WITH JASMINE RICE AND CITRUS VINAIGRETTE

Steps:

• Season trout fillets lightly with salt and pepper on both meat and skin sides. Lightly dust fillets with flour and shake off excess. In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have one that is large enough). Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown. Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes. With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette.
• Combine all ingredients in a large saucepan. Add enough salt and pepper to make the water taste slightly salty. Cover and bring to a boil. When the water level drops below the rice, reduce heat to maintain a simmer. Simmer for about 8 minutes and turn off the heat. Leave covered and let stand for about 5 minutes. Fluff rice with a fork and serve hot with the trout.
• Add vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add oil while machine is running until emulsified; the vinaigrette should be thick. Season with salt and pepper, to taste. Add more citrus juice, to taste, if desired. Drizzle over trout. Toss with steamed fresh seasonal vegetables, if desired.

PACIFIC RIM AROMATIC RICE

Steps:

• Heat the peanut oil in a large saucepan over medium heat. Add the shallots and stir for 3 minutes. Add rice and next 5 ingredients; stir 2 minutes to release flavors. Score the underside of the lime leaves with a sharp knife. Add broth, scored lime leaves and currants to the rice mixture and bring to a boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand covered for 5 minutes. Discard cinnamon stick and lime leaves and fluff rice with a fork. Transfer rice to a bowl and serve warm.

AROMATIC RICE-NOODLE AND BEEF SOUP

Steps:

• Discard any dry outer leaves from lemongrass and coarsely chop bottom third of stalk. Heat oils in a 5-qt. heavy pot over moderate heat until hot but not smoking, then cook shallot and chiles, stirring, until dark brown (be careful not to burn), 3 to 4 minutes. Add lemongrass and galangal and cook, stirring, 1 minute.
• Add broth, fish sauce, star anise, cinnamon stick, salt, and white pepper and bring to a boil. Reduce heat and simmer 20 minutes. Pour through a fine sieve into another pot and discard solids. Add tomatoes, scallions, and lime juice and simmer until tomatoes are softened, about 10 minutes.
• Bring a large pot of water to a boil for noodles. Trim fat from steak and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderately high heat until hot, then grill steak 4 to 5 minutes on each side for rare. Let stand 5 minutes before slicing very thin.
• Meanwhile, cook noodles in boiling water until tender, about 6 minutes, and drain. Divide among 4 large soup bowls and top with spinach and steak. Ladle soup over and sprinkle with mint.

SPICED RICE

Steps:

• Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don't lift the lid and leave to sit for 20 mins.
• Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.

AROMATIC YELLOW RICE

Steps:

• Heat oil in heavy large saucepan over medium heat. Add shallots and stir 3 minutes. Add rice and next 5 ingredients; stir 2 minutes. Add broth and lime leaves and bring to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat. Let stand, covered, 5 minutes. Discard cinnamon stick and lime leaves. Transfer rice to bowl.

AROMATIC STICKY RICE

Steps:

• Put all the ingredients into a large saucepan and let stand for five minutes.
• Cover the pan and bring to a boil, then reduce the heat and cook over a low heat for 10 minutes until the water is absorbed.
• Remove the pan from the heat and allow to stand covered for five further minutes.
• Remove the flavourings, if wished, and pile into a serving dish.
• Serve immediately, while very hot.