Simple rice dishes

Rice remains the staple food in many countries and it is an important cereal crop that feeds more than half of the world’s population. Rice provides fast and instant energy, stabilising blood sugar levels and providing essential source of vitamin B1 to human body.

Worldwide there are more than 40,000 varieties of this cereal.

Forms of rice include whole grain rice and white rice. Whole grain rice is not processed much, therefore it is high in nutritional value, whereas white rice is processed so that the bran or outer covering is removed and it has less nutritional value. Rice can also be defined by the length of each grain.

Maharaj says Indian or Chinese cuisines specialise in using long grained rice, whereas Western countries prefer short or medium sized grains. “As rice is rich in carbohydrates, it acts as fuel for the body and aids in normal functioning of the brain,” she said.

She notes eating rice can be beneficial to health, as it does not contain harmful fats, cholesterol or sodium, and forms an integral part of balanced diet.

She says that as rice is low in sodium, it is considered best food for those suffering from high blood pressure and hypertension. Rice can also prevent chronic constipation.

The insoluble fibre from rice acts like a soft sponge that may be pushed through intestinal tract quickly and easily. Diabetic patients are advised to include brown rice rather than white rice that contains low levels of glycemic index.

Just a cupful of brown rice on daily basis provides you with almost 100 percent manganese value, which aids in producing energy from carbohydrates and protein.

Saffron Rice

Ingredients

1/8 teaspoon powdered saffron

2 cups boiling water, divided

2 tablespoons butter

1 cup uncooked long-grain white rice, not

rinsed

1 teaspoon salt

Method

Directions

Steep the saffron in 1/2 cup boiling water.

In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice. Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.Fried Rice

Ingredients:

1-2 green onions, as desired

2 large eggs

1 teaspoon salt

Pepper to taste

4 tablespoons oil for stir frying,

or as needed

4 cups cold cooked rice

1-2 tablespoons light soy sauce

or oyster sauce, as desired

Method:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan.

Mix thoroughly. Stir in the green onion. Serve hot.

Seven-Spice Rice Pilaf

Ingredients

1 small onion, chopped (1/3

cup)

1 tablespoon cooking oil or

olive oil

1 cup long-grain rice

? teaspoon ground cardamom

? teaspoon paprika

1/4 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

1 14 ounce can vegetable broth

(1-3/4 cups)

1/4 cup water

1 cup chopped fresh spinach

1/4 cup golden raisins

1/4 cup sliced almonds

1/4 - ? teaspoon rose water

(optional)

Small fresh spinach leaves

(optional)

Method:

In a medium saucepan cook onion in hot oil until tender, but not brown. Stir in uncooked rice, cardamom, paprika, coriander, cinnamon, cumin, pepper, and nutmeg. Cook and stir over medium heat about 5 minutes or until rice is golden.

Add vegetable broth and water. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.

Remove from heat; let stand, covered, for 5 minutes. Stir in chopped spinach, golden raisins, and almonds. Sprinkle with rose water, if desired. Garnish with small fresh spinach leaves, if desired. Makes 4 to 6 side-dish servings.Kheer (sweet rice)

Ingredients

1 cup cooked rice

2 cups whole milk

3 tbsp sugar or to taste

1 tbsp raisins

1 tbsp chopped pistachios

1 tbsp chopped almonds

1/8 tsp powdered cardamom

A pinch saffron

Method

In a heavy bottomed pan, on medium heat, add in the milk and the rice. Grind the saffron with a little bit of sugar and add it to the milk. Meanwhile, soak the raisins in a little bit of water to help puff them up. Keep stirring the pan and make sure it does not burn at the bottom. Cook till it is of desired thickness. Once it reaches the desired thickness, add in the sugar. Mix well. Add in the dry fruits – raisins, pistachios and the almonds. Turn off the flame and add in the powdered cardamom. Serve hot or cold.

Tips:

If you are making the rice just for the kheer, over cook the rice just a little.

This is a great recipe if you don’t have a lot of time but alternatively, you can add in raw rice and cook it in the milk and it tastes great. But be very careful and keep stirring frequently.

If you like a smoother texture of rice in the kheer, just mash it lightly before adding it to the milk.

Caramel Rice Pudding

Ingredients

? cup short-grain rice

1 tbsp butter or margarine

3 cups milk

? teaspoon ground cinnamon

1 teaspoon vanilla

1/3 cup caramel ice cream

topping

1/3 cup sugar

2 drops hot water

Method:

In a medium saucepan cook and stir uncooked rice in hot butter or margarine for 2 minutes. Carefully stir in milk and cinnamon (mixture may spatter). Bring to a low boil. Cover and cook over low heat about 30 minutes or until most of the milk is absorbed, stirring occasionally. (Mixture may appear curdled.) Remove saucepan from heat.

Stir in vanilla. Swirl in caramel ice cream topping. Transfer to four individual serving bowls. Keep warm.

In a small saucepan heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly.

Do not stir until sugar begins to melt. Reduce heat and cook for 3 to 5 minutes more or until sugar is melted and golden in color.

Remove pan from heat. Stir in the 2 drops hot water. Quickly drizzle topping over each serving of rice pudding. Makes 4 servings.