LIME CILANTRO RICE
Easy and delicious! Great with salmon, chicken, or turkey tacos.
Provided by Chris Beth S
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
- Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 12.7 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 28.5 mg, Sugar 0.6 g
CUMIN SCENTED RICE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 27m
Yield 10 cups
Number Of Ingredients 6
Steps:
- Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
- Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.
COCONUT-SCENTED RICE
This is delicious served with curries and other spicy Asian dishes.
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the rice, coconut milk, stock, oil and 2 cups water in the rice cooker. Cook according to the machine instructions. Stir in the zest and cilantro.
LIME-SCENTED RICE
Categories Rice Side Quick & Easy Lime Cilantro Boil Bon Appétit Fat Free Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Bring water, rice, lime juice, cilantro, and salt to boil in a small saucepan. Reduce heat to low; cover and cook 20 minutes Discard cilantro before serving.
CITRUS JASMINE RICE
Make and share this Citrus Jasmine Rice recipe from Food.com.
Provided by gailanng
Categories Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the rice well several times until the water runs clean; drain thoroughly.
- Bring water to a boil in a lidded saucepan; stir in rice, bouillon, salt, orange and lemon zest, and the optional smashed garlic clove.
- Cover, reduce heat and simmer for about 20 minutes or until water has been absorbed. Do not stir during the cooking process to prevent gumming.
- Remove from heat, add optional green onions and fluff with fork.
Nutrition Facts : Calories 344.9, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.1, Sodium 535.9, Carbohydrate 75.7, Fiber 2.6, Sugar 0.2, Protein 6.5
BIG-BATCH RICE
This simple, large batch of seasoned rice can be frozen and repurposed in endless ways for easy, family-friendly meals.
Provided by Anna Stockwell
Categories Rice Vinegar Sunday Stash Small Plates Kid-Friendly Freeze/Chill Dinner Quick & Easy
Yield 14 cups (12-14 servings)
Number Of Ingredients 3
Steps:
- Bring 18 cups water to a boil in a large covered pot over high heat. Stir in salt and vinegar. Add rice, reduce heat to medium, and bring to a simmer. Cook, stirring occasionally, until rice is cooked through but not mushy (taste it: it should still be slightly al dente), 10-20 minutes, depending on variety of rice. Working in batches if needed, strain through a fine-mesh strainer.
- If not serving immediately, spread rice in an even layer on a rimmed baking sheet and let cool. Transfer to resealable freezer bags, pat down into an even layer (so it defrosts more quickly), and freeze up to 4 months. To defrost, transfer frozen rice to a microwave-proof bowl and sprinkle with a bit of water. Cover and microwave rice on high in 1-minute bursts until warmed through. Alternately, place rice in a saucepan and add a splash of water. Cover and cook over low heat, stirring occasionally and adding more water if needed, until warmed through. If using in a soup, add frozen rice directly to soup and cook until heated through.
SWEET LIME SAUCE
Recipe found on About.com by Darlene Schmidt. I thought this sounded good after replying to anothers' request for a sauce to serve with roasted chicken that wasn't a gravy. Double this recipe for 1 whole chicken.
Provided by CindiJ
Categories Sauces
Time 15m
Yield 1 cup sauce, approx.
Number Of Ingredients 9
Steps:
- In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). Bring to a boil, then lower the heat to a simmer.
- Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chilli or chilli sauce.
- Add the arrowroot or cornstarch powder dissolved in the water. Stir and continue to simmer until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.).
- Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce overtop, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh sprigs of coriander. Serve with plenty of Thai jasmine-scented rice (or potatoes if you prefer), and enjoy!
Nutrition Facts : Calories 385.4, Fat 0.1, Sodium 4180.4, Carbohydrate 100.9, Fiber 0.5, Sugar 95, Protein 3.5
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