Basmati Rice With Figs Mustard Seeds And Ginger Food
NO-FAIL BASMATI RICE RECIPE (TWO WAYS)
Learn how to cook basmati rice perfectly every time! Tender, fluffy, and fragrant rice is ready in 20 minutes. Stovetop and Rice Cooker methods included.
Provided by Suzy Karadsheh
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Put the rice in a bowl and rinse with cold water 4 to 5 times or until the water runs clear.
Nutrition Facts : Calories 199.9 kcal, Carbohydrate 37 g, Protein 3.3 g, Fat 3.8 g, SaturatedFat 0.6 g, Sodium 6.8 mg, Fiber 0.6 g, Sugar 0.1 g, ServingSize 1 serving
BASMATI RICE AND MUSTARD-SEED PILAF
Steps:
- Thinly slice shallots and in a 2-quart heavy saucepan cook in oil over moderate heat, stirring occasionally, until golden. Stir in mustard seeds and cook until they begin to pop. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook pilaf, covered, over low heat until rice is tender and water is absorbed, about 25 minutes. Fluff rice with a fork.
LEMON GINGER BASMATI RICE
Steps:
- Place the rice in a large pot and rinse under cold running water until the water runs clear. Drain well and add 4 1/2 cups water to the pot. Sprinkle with the salt and add the butter, ginger and lemon zest. Bring to a boil, then reduce heat to a simmer. Cover and cook 15 minutes without removing the lid.
- Remove the lid and fluff the rice with a fork. Cover again and keep warm until ready to serve. For drier rice, leave the lid off after fluffing. Sprinkle with the chopped cilantro before serving.
JASMINE RICE WITH CUMIN AND MUSTARD SEEDS
Categories Mustard Rice Side Vegetarian Quick & Easy Seed Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Rinse rice in a sieve until water runs clear and drain well. Cook cumin and mustard seeds in oil in a 2-quart heavy saucepan over moderate heat, stirring, until mustard seeds begin to pop, about 2 minutes. Stir in garlic and rice and cook, stirring, 1 minute. Add water and bring to a boil, uncovered. Cover rice and cook over very low heat until water is absorbed and rice is tender, about 20 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork and stir in scallions and salt and pepper to taste.
BASMATI RICE WITH ONION AND GINGER
Try serving this aromatic side dish with Tandoori Chicken Kebabs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 50m
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat olive oil over medium-low heat. Add onion and carrot; cook, stirring frequently, until onion is very tender, 15 to 20 minutes.
- Add garlic cloves and ginger; cook 2 minutes.
- Add basmati rice, stirring to coat. Add water and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until rice is tender, 17 to 20 minutes (add a little more water if pan becomes dry).
BASMATI RICE WITH MUSTARD SEEDS AND GOLDEN RAISINS
Categories Mustard Rice Side High Fiber Raisin Gourmet Fat Free Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a 3-quart heavy saucepan stir together all ingredients except scallion and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Fluff rice with a fork and stir in scallion.
BASMATI RICE
Simple basmati rice, like in the restaurants!
Provided by Kristine Weatherly
Categories Side Dish Rice Side Dish Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.
Nutrition Facts : Calories 174.5 calories, Carbohydrate 38.3 g, Fat 0.7 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 14.6 mg, Sugar 0.6 g
BASMATI RICE WITH FIGS, MUSTARD SEEDS AND GINGER
Love, love, love figs. Seems like a strange grouping of ingredients, but marries very well. Plus, the jalapeno gives the ginger an extra kick.
Provided by Darkhunter
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a heavy-bottom saucepan over medium heat. Add mustard seeds, onion, ginger, and jalapeno. Cook until onion softens, about 4 to 5 minutes.
- Add rice and stir. Add salt, figs, and 3-1/2 cups water. Bring to a boil, reduce heat to low. Cover and cook 10 minutes. Turn off the heat, keep covered, and allow to steam another 10 minutes.
Nutrition Facts : Calories 299.3, Fat 6.3, SaturatedFat 2.9, Cholesterol 10.2, Sodium 32.6, Carbohydrate 55.4, Fiber 3.5, Sugar 5.6, Protein 5.8
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PERFECT BASMATI RICE - ONCE UPON A CHEF
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Cuisine IndianTotal Time 25 minsCategory Vegetables & SidesCalories 207 per serving
- Place the rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Using a fine mesh strainer, drain the rice.
- In a medium pot, bring the water, butter, salt, and rice to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.
- Freezer-Friendly Instructions: This rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 Tbsp. of water.
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