February 16, 2007 7:10am CST
Rice most widely used cereal in the world. Which rice dish you like most. Do you know to prepare it. If yes please share.
• United States
16 Feb 07
I love rice with stir fry veggies on top. I also love rice pudding. Rice Pudding 1 quart milk, scalded 1/4 cup long grain rice 1/4 cup granulated sugar 1/2 teaspoon vanilla raisins (optional) Preheat oven to 300°. In a 1 1/2 quart baking dish, combine all ingredients. Bake for 2 1/2 hours, stirring every 20 minutes. This will give the pudding a creamy texture.
16 Feb 07
In my house we generally boil the rice everyday but I like to eat Biryani and Paneer Pulao. Ingredients: 250 gm paneer 1 slice bread, crusts removed, and grated 1 tsp garlic-ginger paste 1 tsp salt 1/4 tsp powdered black pepper oil for deep frying 1/2 cup onions-browned crisp and brown 2 cups rice-cleaned and soaked in water for 1 hour 4 green cardamoms 4 cloves 1/2 tsp black cumin 1/8 tsp cinnamon-powdered 1 tsp salt or to taste 1/2 tsp saffron soaked in 1 cup milk 2 tbsp ghee Method: Crumble the paneer. Mix together the paneer, bread, garlic-ginger paste, salt and black pepper. Form into small balls and refrigerate for an hour. Deep fry the paneer balls over high heat, till brown. Drain the rice. Heat the 2 tbsp ghee and add the cumin, cardamom, clove and cinnamon. Turn around a few times, and add the rice and the salt. Add 2 1/2 cups water, and bring to a boil. Lower the heat, cover and let the rice cook, for 8 minutes. Shut off the heat, leaving the pan on the stove. The rice should be almost done. About 30 minutes before serving, divide the rice and paneer balls into half each. Layer half the fried balls in a pan. Now cover this with a layer of half the rice, sprinkle half the saffron flavored milk over it, then the rest of the paneer and finally the other half of the rice. Sprinkle the rest of the milk and saffron mixture over the rice. Seal the pan with atta and place the whole thing over a tava /griddle, which is over low heat, for 1/2 an hour. Serve hot. Spicy Chicken Biryani Ingredients: 1/2 kg Basmati rice 1/2 kg chicken 125 ml oil 3 onions-sliced & golden brown (keep half for garnishing) whole garam masala 1 tsp black pepper 6 cloves 2 cinnamon 2 black cardamom-crushed 4 green cardamoms 4 bayleaves 1 tsp shahi jeera 1/2 cup yogurt 1 tsp ginger paste 1 tsp garlic paste pinch of grated mace 1/4 tsp green cardamom & javeetri powder pinch of edible yellow colour-mix with 1tbsp water 8 dried plums-washed 1 tbsp lemon juice Marinade 5 green chillies-finely cut & mashed with a knife 1 tsp red chilli-coarsely ground 1 tsp coriander powder 1 tsp cumin-ground salt to taste Method: Marinate chicken with yogurt, ginger, garlic paste, green & red chilly, coriander powder, cumin powder, salt, half browned onions & grated mace. Refrigerate for an hour. Heat oil, add half whole garam masala. Take out half oil & keep aside. Add marinated chicken, dried plums and cover and cook on medium heat and stir occasionally. When oil comes out fry javeetri & cardamom powder. Add little water and simmer for 10 minutes till the chicken becomes tenders& gravy becomes thick. Boil rice with lemon juice, salt, jeera, whole garam masala. Take a heavy base deep pan and layer chicken qorma & a layer of boiled rice and repeat. Top layer with rice & garnish brown onion, sprinkle yellow colour & oil keep pan on hot tava and simmer for 10 minutes. Mix with light hand qorma & rice. Raita in a cup of yogurt add little water and beat lightly. Chutney: Grind together 3 green chillies, 1 tsp roasted cumin, 3 cloves garlic, few mint leaves. Place yogurt & chutney in a bowl stir to combine. Serve with hot biryani.