Indian Baked Rice Food

BAKED INDIAN RICE

Steps:

• Preheat oven to 200°C. Heat butter in a flameproof casserole dish on the stove top and gently cook the onion until it begins to soften.
• Stir in the arborio rice until the rice starts to whiten. Pour over Wattie's Indian Style Tomatoes, Wattie's Condensed Tomato Soup with Diced Tomatoes and 1/2 can of water. Stir to mix and bring to the boil. Remove from the heat. Cover and place in the preheated oven for 20 minutes. Remove from the oven and stir through Wattie's frozen Baby Peas. Cover and return to the oven for a further 5 minutes until the rice is just cooked and the peas are tender. Stir through the chopped coriander. Allow to stand for 5 minutes before serving as a side dish to accompany baked chicken and seasonal vegetables.

INDIAN BAKED RICE

Steps:

• Wash rice in 6 or 7 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve 10 minutes.
• Preheat oven to 325°F.
• Heat oil in a 4- to 5-quart heavy ovenproof pot over moderate heat until hot but not smoking, then cook almonds, stirring frequently, until golden, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes. Add garlic, jalapeño, garam masala, ginger, and salt and cook, stirring frequently, 1 minute. Add rice and cook over moderately low heat, stirring frequently, 6 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 8 minutes.
• Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 20 minutes. Remove from oven and let stand, covered, 15 minutes. Serve sprinkled with almonds.

SOUTH INDIAN-STYLE YELLOW RICE

Steps:

• Wash the rice in cold water until the water is no longer cloudy, 3 or 4 times, then drain. This step is important as it removes the starch from the rice and prevents it from clumping up.
• Heat the stock or water in a heavy pan with a tight-fitting lid. Add the turmeric, 1/4 teaspoon salt and the drained rice. Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes. Do not disturb the rice or take a peek while it's in the middle of cooking. Turn off the heat and let it sit, covered, for another 5 to 7 minutes.
• Meanwhile, heat the ghee or oil in a pan large enough to fit the rice over medium-high heat. Add the mustard seeds and let sizzle until you hear popping sounds, about 30 seconds. Add the nuts and cook until golden brown and crunchy, about 2 minutes. Lower the heat to medium and add the urad dal, asafetida, crushed red chiles and curry leaves. Be careful as the curry leaves might sputter. Cook until the urad dal turn golden brown, about 3 minutes. Gently mix in the cooked rice.
• Remove from the heat and add the lemon zest and 2 tablespoons of the lemon juice. Taste and add more salt and lemon juice if needed.

INDIAN RICE PUDDING

Steps:

• In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning.
• Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.
• Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat. Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too.

INDIAN STYLE BASMATI RICE

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
• Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

INDIAN RICE

Steps:

• Cook onions and almonds in butter until golden. Add raisins and heat through until they puff. Add mixture to rice; mix lightly. Serve with curry.

INDIAN FRIED RICE

Steps:

• Cut all the vegetables into long pieces.
• Pour the ghee in the frying pan and add the garlic and cashews, stirring until slightly browned.
• Add the vegetables and fry until they are fully cooked.
• Add the spices, adjusting to your taste.
• Add rice, stirring well to coat with the spices, and fry until heated through and well mixed.

SUPER-QUICK INDIAN RICE

Steps:

• Cook rice following pack instructions.
• Drain rice and return to pan, stir in the garam masala and cook for 1 min over a low heat. Stir in the peas, flaked almonds and seasoning. Cook for 2-3 mins more, then serve.

BASMATI PILAFF

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
• Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
• Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.