If you really like rice, welcome to this section of rice recipes. I will give you a few tasty and easy to make rice recipes. I hope you enjoy both cooking and eating them!
Plain Rice (4 servings)
Ingredients
2 cups of rice (Basmati/Indian rice)
2 tbs olive oil
3 cups of hot water
Salt
White pepper
Preparation Method
Put the olive oil in a sauce pan and then add the rice, the salt, the white pepper and the hot water. Cook for 10-15 minutes or until there is no liquid left in the sauce pan. Taste to see whether the rice is cooked. If not, add a bit of hot water.
Serve with yogurt, meat, fish or vegetables.
Rice with Vegetables (6 servings)
Ingredients
2 cups of rice (Uncle Ben)
1 large onion
2 large cloves of garlic
1 medium zucchini
1 medium carrot
1 medium eggplant
1 large tomato
1 cup of green beans
1 large green pepper
1 large yellow pepper
1 cup of sweet corn
1 cup of chopped mushrooms
1 cup of tomato juice
1/4 cup of olive oil
1/2 cup of celery finely chopped
1 vegetable stock
4-5 cups of hot water
1 tsp of carry powder
Salt and pepper to taste
Yogurt
Preparation Method
– Wash all vegetables very well and cut them into small cubes.
– Finely chop the onion and garlic and then put them in a sauce pan along with the olive oil. Leave for 2 – 4 minutes to tender.
– Then add the chopped zucchini, tomato, carrot, eggplant, green pepper, yellow pepper, celery and mushrooms. Leave for another 3 minutes to tender.
– Finally add the green beans and the sweet corn and all the seasoning (salt, pepper and carry powder).
– 4 minutes later add the rice along with the hot water the tomato juice and the vegetable stock.
– Leave it to simmer for approximately 15 – 20 minutes.
– Taste to see whether cooked. If it needs put some more water.
Serve with yogurt and green salad.
Rice with chicken and cream (6 servings)
Ingredients
2 cups of rice (Uncle Ben)
4 chicken breasts cut into cubes
1 cup of fresh cream
1 large onion finely chopped
1 large glove of garlic
1/2 cup of parsley (finely chopped)
A bit of olive oil
1 vegetable stock
4-5 cups of hot water
Salt and pepper to taste
Parmesan cheese
Preparation Method
– In a saucepan put a bit of oil. Add the chopped onion and garlic and leave for 3 minutes until well tender.
– Add the chicken and cook for 10 minutes or until the chicken becomes golden brown.
– Pour in the fresh cream and simmer for 3-4 minutes. Add a bit of salt and pepper.
– In another saucepan put a bit of oil and pour in the rice. Stir the rice until golden and then add the hot water and the vegetable stock. You can add salt and pepper if you like.
– Simmer for approximately 20 minutes or until the rice is cooked. Add more hot water if needed.
– When the rice is cooked put it in a large serving plate. On top put the creamy chicken, the parsley and the parmesan cheese.
Serve hot with green salad.
Rice with chicken and sea food (6 servings)
Time to prepare: 1 hour
Time to cook: 1 hour and 15′
Ingredients
230 gr. American type rice
1 large onion
2 gloves of garlic
100 gr. small tomatoes
100 gr. cooked peppers
75 gr. green peas
250 gr. chicken breast cut into cubes
100 gr. cuttlefish
500 gr. pen shells
20 mussels
6 shrimps
1/2 litre Hot vegetable stock
30 threads of saffron crocus
1 small hot pepper
1/2 cup parsley
Extra virgin olive oil
Salt and pepper to taste
Preparation Method
– Wash and prepare accordingly all sea food.
– Pour a bit of oil in a sauce pan, half the garlic and a bit of parsley. Then put in the pen shells and the mussels. Cook for 5 minutes.
– Prepare the chicken. Cook chicken until it gets golden brown. Add salt and pepper, and keep it warm. Lightly cook the onion, the garlic and the hot pepper.
– Cook cuttlefish. Cut them into pieces (round shape) and lightly cook them in a sauce pan with a bit of olive oil. Then put in the small tomatoes, a bit of hot water (if needed) and salt. Cover the saucepan with a lid. Cook them for 20 minutes.
– Prepare the rice. Pour hot water on the green peas and then wash them with running water. In a saucepan lightly cook the rice with a bit of olive oil. Add the cuttlefish and the liquid from the pen shells and mussels.
– Finally add the peppers, the green peas, the saffron crocus (dissolved in water) and the 2/3 of vegetable stock. Cook for 10 minutes.
– Then put them in the oven for 10 minutes in 200 c. Add the chicken, all the sea food and the rest of vegetable stock and cook for further 5 minutes.
Serve as it is, putting a bit of chopped parsley on top.
Rice with artichokes and saffron crocus (4 servings)
Preparation: 15 minutes
Cooking time: 40 minutes
Ingredients
4 big artichokes
280 gr rice
1/2 cup chopped celery
1 carrot
1 large onion
1 lemon
600 ml vegetable stock
5 tbs olive oil
100 ml white wine
3 tbs parmesan cheese
20 threads of saffron crocus dissolved in warm water
Salt
Preparation Method
– Wash the artichokes. Take off all the leaves and cut there stem. Put them in a ball with cold water and the juice of the lemon. In a sauce pan boil salted water and put in the artichokes. Boil them until they soften, be careful not to overcook them. Wait until they reach room temperature.
– Prepare the rice. Chop the carrot, onion and celery and lightly cook them in a low temperature with 2 tbs of olive oil. Add the rice and cook until lightly brown. Pour in the white wine and leave on fire until there is no liquid left in the sauce pan. Then, pour in the hot vegetable stock, and simmer for another 15 minutes. Add the saffron crocus, salt, 2 tbs of olive oil and cook until there is no liquid left.
– Put the cooked rice on the artichokes and then put them in the oven for 5 minutes on 180 c.
Serve hot.
Rice with Blue Cheese cooked in the oven (4 servings)
Ingredients
2 cups of rice (American Type)
2 tbs olive oil
100 gr. of Blue Cheese
3 cups of hot water
1/4 cup of finely chopped parsley
Salt
White pepper
Preparation Method
– Put the olive oil in a sauce pan and then add the rice, the salt, the white pepper and the hot water. Place over low heat for 10-15 minutes or until there is no liquid left in the sauce pan. Taste to see whether the rice is cooked. If not, add a bit of hot water.
– Pour the rice in Pyrex and put on the top the blue cheese.
– Cook in the oven for 15 minutes in 200 c.
– When cooked put the finely chopped parsley on the top.
Serve hot.
Rice with tuna fish (6 servings)
Ingredients
3 cups of rice (American Type)
1 large onion (finely chopped)
1 glove of garlic (finely chopped)
3 tbs olive oil
250 gr. of tuna fish (can)
5 cups of hot water
1 cup of fish stock
1/2 cup of finely chopped parsley
Salt
Pepper
Preparation Method
– In a saucepan put the olive oil, add the onion and garlic. Cook until lightly brown.
– Add the rice and stir until golden brown. Add the hot water and the fish stock. Season it with salt and pepper and cook for 15-20 minutes.
– When the rice is cooked add the canned tuna and the chopped parsley. Cook for 1-2 minutes, or until there is no liquid left in the sauce pan.
Serve hot.