CUMIN RICE
Cumin rice is an earthy and slightly peppery dish that can be used as the base for many meals.
Provided by Beth - Budget Bytes
Time 37m
Number Of Ingredients 6
Steps:
- Add the butter and cumin seeds to a medium sauce pot. Sauté the cumin seeds in the butter over medium-low heat for 1-2 minutes, or just until the butter starts to turn golden brown. Do not let the butter burn.
- Add the uncooked rice to the pot and continue to stir and cook for 2-3 minutes more to toast the rice.
- Mince the garlic and add it to the pot along with the salt and water, and stir to combine. Place a lid on the pot, turn the heat up to high, and let the liquid come up to a boil.
- Once it reaches a boil, turn the heat down to low and let it simmer (with lid) for 15 minutes. After 15 minutes, turn off the heat and let it sit undisturbed for 10 more minutes before lifting the lid.
- After resting for 10 minutes, remove the lid, fluff with a fork, and serve.
Nutrition Facts : ServingSize 1 Serving, Calories 188.8 kcal, Carbohydrate 37.48 g, Protein 3.47 g, Fat 2.28 g, Fiber 0.68 g, Sodium 215.25 mg
ISLAND RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large bowl and toss to combine with a spoon. Serve immediately.
ISLAND GLAZED CHICKEN AND COCONUT RICE
This Island Glazed Chicken and Coconut Rice is a sweet and spicy tropical-inspired dish that will make you feel as though you're taking a mini vacation in the sunshine with every bite.
Provided by Tiffany
Categories Main Course
Time 35m
Number Of Ingredients 19
Steps:
- Stir together rub ingredients. Rub seasonings all over chicken.
- In a large skillet or pot (one that has a lid) over medium heat, add butter and honey.
- When butter is almost melted, give it a good stir to coat the pan, and add chicken to the pan. Brown 2-3 minutes on each side, then transfer to a plate. (Chicken won't be cooked through at this point)
- Add rice to the pan, stir in coconut milk, water, sugar, and lime juice. Add chicken back to the pan so it is sitting on top of the rice.
- Cover and cook over medium-low heat for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through. While chicken and rice is cooking, prepare the glaze.
- In a medium sauce pan combine soy sauce, brown sugar, sriracha, and garlic. Bring to a boil over medium heat. Stir together corn starch and water until dissolved, then stir in to sauce pan. Reduce heat to medium-low and stir until glaze thickens.
- Once chicken and rice are cooked, spoon glaze over chicken. Garnish with chopped pineapple, cilantro and lime wedges if desired and serve.
Nutrition Facts : Calories 674 kcal, Carbohydrate 72 g, Protein 54 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 145 mg, Sodium 2254 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
ISLAND RICE
We like to eat this rice when we are having a "tropical" meal. This recipe comes from "Burt Wolf's Menu Cookbook". I usually just put all the ingredients in my rice cooker and just add a little extra water but it can be cooked on the stove as described below.
Provided by Slatts
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to a boil in a saucepan. Add the rest of the ingredients and simmer, covered, for 20 minutes. Remove garlic clove before serving.
Nutrition Facts : Calories 199.5, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 322.6, Carbohydrate 38.6, Fiber 1.3, Sugar 0.1, Protein 3.3
ISLAND RICE WITH CUMIN AND COCONUT
Make and share this Island Rice With Cumin and Coconut recipe from Food.com.
Provided by Brookelynne26
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a medium saucepan over medium heat, and cook the shallots until soft. Add the rice and cumin, and cook for 2 minutes.
- Add the coconut, broth, and raisins, and bring to a boil. Cover and cook over low heat until all the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, add the parsley, and taste for salt and pepper. Serve immediately.
Nutrition Facts : Calories 343.5, Fat 13.2, SaturatedFat 10.2, Cholesterol 7.6, Sodium 346.9, Carbohydrate 50.2, Fiber 3.4, Sugar 6.8, Protein 7.2
COCONUT RICE
The rice in this dish is cooked in a mixture of both coconut milk and water which gives it that slightly sweet and nutty flavor. Coconut milk is also jam-packed with nutrients and can help to lower cholesterol.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with cilantro and cashews.
SPICY STEAMED RICE WITH CUMIN AND LIME JUICE
I initially got part of this combination from a Food Network show, and have added a few things along the way. I call it "Spicy Rice" and my husband loves it. It makes normal steamed rice much less bland. The step by step process allows all the ingredients to cook into the rice. I usually take into consideration the entree I'm serving it with before I add the Cajun Seasoning. It's a personal preference. All ingredient amounts can be adjusted according to taste.
Provided by PianoCook
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter in a medium to large saucepan until melted. Add rice and toast for a minute or so until the butter has been absorbed.
- Add cumin, Cajun seasoning (if desired), and 1/2 teaspoon of the lime juice. Continue to cook, tossing rice constantly so it does not burn, until the rice absorbs the lime juice. Add the remaining lime juice and the soy sauce and repeat this process.
- When all liquid has been absorbed, add the chicken broth. Bring to a boil, stirring constantly so rice does not stick together. Reduce to low, cover, and let simmer for 25-30 minutes, or until all of the chicken broth has been absorbed by the rice. Serve hot.
Nutrition Facts : Calories 216.5, Fat 4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 443.8, Carbohydrate 37.8, Fiber 0.7, Sugar 0.5, Protein 6
CHALLAW (CARDAMOM AND CUMIN BASMATI RICE)
The Afghan Australian cookbook author Durkhanai Ayubi emphasizes that a distinctive quality of challaw - a simple Afghan dish - is the elongated and separate grains of white basmati rice. She shared this recipe from her mother, Farida Ayubi, for this fragrant and comforting pot of rice in their cookbook "Parwana: Recipes and Stories From an Afghan Kitchen." In this preparation, the rice is first parboiled and then steamed and scented with cardamom pods and cumin seeds. It is worthy of a celebratory feast, alongside saucy dishes like sabzi, but easy enough for weeknight meals.
Provided by Naz Deravian
Categories dinner, grains and rice, side dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a large pot with a lid, bring 8 1/2 cups water to a boil over high heat. Meanwhile, drain the rice in a large fine-mesh sieve or colander and rinse under cold water until the water runs clear. Add the rice and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt) to the boiling water. Boil uncovered, until the grains seem to have doubled in length, 5 to 6 minutes.
- Meanwhile, in a small saucepan or kettle, bring 1 1/2 cups of water to a boil and keep at a simmer. Place the cardamom pods on a cutting board and lightly crack them with the side of a large knife.
- Drain the parboiled rice in the sieve or colander and return the rice to the pot. Add the cracked cardamom pods and any seeds that may have popped out, the cumin seeds and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt). Mix gently to combine, taking care to not break the rice grains. Drizzle with the oil and the just-boiled water from the saucepan, and stir gently to coat the rice.
- Cover the pot and cook over high heat until steam escapes from beneath the lid, 3 to 6 minutes. This is a critical step in preparing the rice to avoid overcooking it. Once you see the steam, reduce the heat to low and cook until the rice is tender and all the water is gone, another 20 minutes. Serve immediately.
RICE AND CUMIN
Steps:
- Heat the oil in a heavy saucepan with a lid. When the oil is hot, but not smoking, add the onions and saute them for 30 seconds.
- Add the garlic; then, stir in the rice and cumin. Stir well to coat the grains of rice with the oil, and then add the chicken stock or broth. Bring to a boil, uncovered, stirring occasionally, over high heat. Then, reduce the heat to low, cover, and cook for 20 minutes. The liquid should be completely absorbed by the rice, which should be tender.
- Fluff the rice with a fork and serve it with the cusk.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 5 grams, Carbohydrate 60 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 601 milligrams, Sugar 4 grams
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