TOASTED RICE
Steps:
- Melt 4 tablespoons butter in a pot over medium-high heat. Stir in 2 cups converted long-grain rice, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the rice is golden, about 5 minutes. Add 2 cups each chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes. Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.
OVEN TOASTED RICE
Make and share this Oven Toasted Rice recipe from Food.com.
Provided by Mandy
Categories Long Grain Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Scatter rice into a baking dish and place into a moderate oven to toast lightly, add butter, mix until melted and return to oven for 2-3 minutes.
- Carefully pour in heated stock and wine, stir through.
- Cover & cook in the oven for 25 minutes.
- Loosen the rice with a fork, add shallots and soy sauce and toss through; season well.
- Return to oven to partially soften the shallots and evaporate any remaining liquid before serving.
TOASTED RICE
Make and share this Toasted Rice recipe from Food.com.
Provided by RedVinoGirl
Categories Long Grain Rice
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 4 tablespoons butter in a pot over medium-high heat.
- Stir in 2 cups converted long-grain rice, 1 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring until the rice is golden, about 5 minutes.
- Add 2 cups each chicken broth and water, bring to a simmer, then cover and cook over low heat, 15 minutes.
- Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.
TOASTED ALMOND FRIED RICE
You can tell by the name that this Toasted Almond Fried Rice is going to be delicious. We'll add here that it also happens to be quick and easy.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 11
Steps:
- Heat 1 Tbsp. of the oil in large skillet or wok. Add egg; stir-fry 1 to 2 min. or until set. Remove egg from skillet; cover to keep warm.
- Add 1 Tbsp. of the remaining oil to same skillet; heat 30 sec. Add almonds, green onions and garlic; stir-fry 2 to 3 min. or until almonds are lightly toasted. Remove from skillet. Heat remaining 2 Tbsp. oil in same skillet. Add rice; stir-fry 3 min.
- Return egg and almond mixture to skillet. Add peas, water chestnuts, pimientos, soy sauce and sugar; mix well. Cook until heated through, stirring constantly.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
TOASTED RICE CAKES
Provided by Molly O'Neill
Categories salads and dressings, side dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Place the rice in a large bowl filled with water. Stir well, then drain. Repeat 2 more times, then let the rice drain in a strainer, 30 to 60 minutes.
- Place the rice in a covered pot with 2 cups water. Bring to a boil over high heat. Boil 2 minutes. Reduce heat to medium and continue to cook until the rice quietly crackles, about 5 minutes.
- Remove from heat and let steam, covered, for 15 minutes. Remove the cover, place a towel over the pot and put cover on top of it and let steam 15 minutes.
- To shape the cakes, pack a cylindrical half-cup measure to the top with the rice. Then remove the mounded rice by running a knife around the inside of the cylinder. Repeat with the remaining rice to make 8 cakes.
- Place the sesame seeds on a plate. Press both sides of each cake into the seeds. Coat a large pan with canola oil over medium heat and fry the cakes, drizzling a teaspoon of sesame oil over each cake.
- Reduce heat to medium low and fry the cakes for 20 minutes. Turn, add a little more canola oil to the pan and fry 20 minutes more. Drizzle each cake with a teaspoon of lemon juice before serving.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 2 milligrams, Sugar 0 grams, TransFat 0 grams
TOASTED COCONUT RICE
Create a fragrant side dish by using Thai rice, coconut and fresh lime leaves for a citrus kick. It's great with curries
Provided by John Torode
Categories Side dish
Time 15m
Number Of Ingredients 4
Steps:
- Boil the kettle. Wash the rice 3 times in cold water, draining each time to remove the starch, then tip into a large saucepan with a well-fitting lid. Add the coconut milk, lime leaves and 1 tsp salt, then stir.
- Pour over enough boiling water to just cover the rice. Cover, bring to the boil and cook for 5 mins. Turn off the heat and leave the rice to steam with the lid on for 20 mins. Run a fork through the rice to fluff it up, then scatter over the toasted coconut just before serving.
Nutrition Facts : Calories 457 calories, Fat 13 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
TOASTED RICE POWDER
Steps:
- Toast rice in a dry small heavy skillet over moderate heat, shaking skillet, until golden, 5 to 7 minutes (skillet will smoke), then cool. Grind to a powder with mortar and pestle.
KHAO KHUA (TOASTED-STICKY RICE POWDER)
Steps:
- Put the rice in a bowl, add enough water to cover by an inch or so, and let the rice soak at room temperature for at least 4 hours or overnight. (If you're in a rush, you can soak the rice in hot tap water for as little as 2 hours.) Drain the rice very well, then lay the rice out on kitchen towels until it's dry to the touch.
- Your goal is to toast the rice slowly so the grains toast all the way through before getting too dark on the outside, stirring constantly so the grains cook evenly. Put the rice in a large dry frying pan or wok and set the pan over medium-low to low heat.
- Cook, stirring almost constantly, until the rice is evenly golden brown. After 15 minutes or so, you should see the grains begin to change color. After 30 minutes or so, the grains will have turned light golden brown. After 45 minutes to 1 hour, they will be golden brown, close to the color of peanut butter, and have a very toasty aroma. Ideally, every grain will be the same color, but you'll inevitably have some grains that are slightly darker or lighter.
- Let the toasted rice cool slightly, then grind it in a spice grinder (or even better, in a burr grinder), in batches if necessary, until you have a powder with the texture of coarse sand or kosher salt.
- The powder keeps for several months in an airtight container in a cool, dry place (not the fridge), though the flavor will begin to deteriorate after several weeks.
More about "toasted rice food"
TOASTED RICE RECIPE - RACHEL SOSZYNSKI | FOOD & WINE
From foodandwine.com
Total Time 2 hrs 35 minsPublished 2013-12-07
- Preheat the oven to 250°. Lightly oil a 9-by-9-inch baking dish. Spread the rice in the dish in a single layer and bake for 2 1/2 hours, until dried out and translucent. Let the rice cool, then break up any large chunks with your hands or with a spoon.
- Heat the 1/4 cup of vegetable oil in a large skillet. Add the dried rice and cook over moderate heat, gently shaking the pan, until the rice is puffed and starting to brown, about 1 minute. Using a slotted spoon, transfer the rice to a baking sheet lined with paper towels. Let cool for 10 minutes before serving.
HOW TO MAKE TOASTED RICE POWDER (KHAO KHUA) - INQUIRING CHEF
From inquiringchef.com
- Heat a wok or large skillet over medium heat. As the pan is heating, add rice and kaffir lime leaf and cook, stirring constantly, until the rice becomes dark golden brown, about 10 minutes. (Note: The rice will smoke quite a bit as it cooks and will smell very fragrant, almost burned. As long as none of the grains show signs of burning / turning black in spots), keep going until all of the grains are an even, deep golden brown color. If any rice grains do start to burn, be sure to reduce the heat.)
TOASTED RICE PILAF RECIPE - ROMULO YANES | FOOD & WINE
From foodandwine.com
- Heat oil in a large saucepan over high until shimmering. Add rice and cook, stirring with a wooden spoon, until edges of grains are translucent and each grain is coated with oil, 1 minute and 30 seconds to 2 minutes.
- Add salt and 5 cups water and cook, stirring, until mixture comes to a full boil. Reduce heat to medium and let rice simmer vigorously, without stirring, until half of the water is absorbed, 7 to 8 minutes. Cover, reduce heat to low, and cook, without stirring, until water is completely absorbed, about 15 minutes. (Tilt the pan, if needed, to see if any water remains.) Remove from heat and let stand, covered, 5 minutes. Fluff rice gently with a fork; cover and keep warm until ready to serve.
TOASTED RICE POWDER RECIPE (KHAO KHUA) - LINSFOOD
From linsfood.com
- Toast the rice DRY in the pan, for 10 - 15 minutes, shaking the pan frequently so all the rice gets a good browning.
- Let cool, then either pound in a pestle and mortar or blitz by pulsing in a coffee mill. As mentioned above, don't go too fine with the mill.
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