Rice is truly the most versatile ingredient. Cook up a delicious pulao or make a simple khichdi; it will never fail to satiate you. A staple in many parts of the world, a meal without rice feels incomplete. Be it a party, celebration or a quiet dinner, a rice dish is practically a necessity. Spice it up, serve it with a bowl of gravy or make a hearty salad, this versatile ingredient allows you to innovate, experiment and create.
And because it can be cooked in various ways, this ingredient is super easy to turn into a scrumptious dish of any cuisine. Take for instance a Spanish seafood paella, a Vietnamese rice bowl or a Malaysian Nasi Goreng, rice is a favourite everywhere. In India too, we have a different rice dish in every culture. The comforting curd rice, flavourful dal bhaat and temple-style tamarind rice are some popular examples.
It doesn’t come as a surprise then that every household has different recipes even for a basic khichdi or a lavish biryani. But if you are looking for some new and improved dishes to upgrade your recipe book, here are some innovative, enticing and best rice recipes from around the world.
Corn Pulao
Ingredients
For the rice:
¾ cup boiled sweet corn kernels (makaike dane)
2¼ cups cooked long grained Best Premium Basmati Rice
1½ tbsp ghee
50 mm (2″) cinnamon (dalchini)
2 cloves laung (lavang)
½ cup chopped capsicum
½ cup boiled carrot cubes
Salt to taste
For the curry:
½ cup fresh curd (dahi)
2 tbsp fresh cream
½ tbsp sugar
1½ tbsp
2 cloves ghee
½ cup salt to taste
To be blended into a smooth paste:
½ cup roughly chopped onions
2 tbsp grated coconut
5 garlic (lehsun) cloves
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
50 mm (2″)cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
25 ginger (adrak)
2 tsp poppy seeds (khus-khus)
6 whole dry Kashmiri red chillies, broken into pieces
2 tbsp Ghee for greasing
2 tbsp milk
Method
For the rice:
1. Heat the ghee in a broad non-stick pan, add the cinnamon and cloves and sauté on a medium flame for a few seconds.
2. Add the capsicum and sauté on a medium flame for one to two minutes.
3. Add the rice, corn, carrot and salt and cook on a medium flame for one to two minutes, while stirring occasionally.
4. Divide the rice into two equal portions and keep aside.
For the curry:
1. Combine the curds, cream, sugar, salt and ¼ cup of water in a bowl and whisk well. Keep aside.
2. Heat the ghee in a broad non-stick pan, add the prepared paste and cook on a medium flame for two to three minutes.
3. Add the curds-cream mixture, mix well and cook on a medium flame for two minutes, while stirring occasionally. Keep aside.
How to proceed:
1. Grease a microwave safe baking bowl with ghee, put 1 portion of rice in it and spread it evenly using the back of a spoon.
2. Put one portion of the prepared curry over it and spread it evenly.
3. Finally add the remaining portion of rice over it and spread it evenly.
4. Pour the milk over it, cover with a lid and bake in a pre-heated oven at 180 c for 15 to 20 minutes or microwave on high for five to seven minutes.
5. Just before serving, turn upside down on a big serving plate. Serve immediately.
Vegetable Fried Rice
Ingredients
3 tbsp oil
½ cup shredded cabbage
½ cup finely chopped spring onion whites
¼ cup blanched French beans, cut diagonally
½ cup thinly sliced and blanched carrot
1 tbsp finely chopped celery
½ cup thinly sliced capsicum
Salt to taste
1 tsp soy sauce
2½ cups cooked Best Premium Basmati Rice
½ tsp Chinese five spice powder or freshly ground black pepper (kali mirch)
¼ cup finely chopped spring onion greens
For Serving
Chilli sauce
Soya sauce
Chillies in vinegar
Method
1. Heat the oil in a wok/kadhai, add the cabbage, spring onion whites, French beans, carrots, celery and capsicum.
2. Mix well and sauté on medium flame for 3 to 4 minutes, while stirring occasionally.
3. Add the salt, rice and soya sauce. Mix well and sauté on high flame for two minutes, while stirring occasionally.
4. Add the five spice powder or pepper powder mix well and cook on high flame for one minute.
5. Add the spring onion greens, mix well and cook on a medium flame for one minute.
6. Serve immediately with chilli sauce, soya sauce and chillies in vinegar.
Arrancini
Ingredients
100 gms Best Premium Basmati Rice
5 gms oregano
5 gms salt
5 gms aromat
5 gms pepper powder
Cheese for filling
100 gms bread crumbs
Method
1. Take the leftover rice and mash it in a bowl, add all the seasonings.
2. Flatten them on the palm of your hand and place cheese in the centre, close it and make them into balls.
3. Apply the bread crumbs on the ball and keep them aside.
4. Use a deep fat fryer to fry the balls till golden brown and serve with any dip of your liking.
Nutty Rice Salad
Ingredients
1 yellow bell pepper (small)
1 red bell pepper (small)
2 tbsp Extra virgin olive oil
1 tbsp red wine vinegar
1 ½ tsp garlic, chopped
Salt
Crushed black pepper, to taste
150 gm Best Foods Basmati Rice (boiled)
4 tbsp spring onion (sliced)
50 gm raisins
50 gm cashew nut (broken)
1 tsp chopped parsley
Method
1. Deseed the bell peppers and cut them into small dices and keep aside.
2. To prepare dressing, in a bowl mix together olive oil, red wine vinegar, chopped garlic, salt and crushed black pepper and whisk it well to a smooth consistency.
3. In another bowl, mix boiled rice with diced bell peppers, sliced onion, raisins and cashew nuts. Add dressing into it toss well and check seasoning. Keep it to a chill refrigerator.
4. In a serving bowl put the rice salad and sprinkle chopped parsley over it.
Image & Recipe courtesy: Ilovebestrice
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