Rice Recipes - WLOX.com - The News for South Mississippi

JANUARY 23, 2002

Rice Recipes

Rice is nice, but sometimes when you are only making it for one or two it seems hard to do.  It's not. It's really easy. Here are some great recipes for making rice for just one or two servings.


FLUFFY RICE

In 1-quart saucepan combine 1 cup cold water, 1/2 cup long grain rice, and 1/2 teaspoon salt. Cover with tight-fitting lid. Bring to a rolling boil. Reduce heat to low and continue cooking for 14 minutes (do not lift cover). Remove from heat. Let stand, covered, for 10 minutes. Makes 2 servings (1 1/2  cups cooked rice total).

OVEN RICE

In 1-quart casserole stir 2 teaspoons butter or margarine into 1 cup boiling water. Stir in 1/2 cup long grain rice and 1/2 teaspoon salt. Cover and bake in 350 degree oven about 35 minutes or till rice is tender, fluffing with fork after 15 minutes. Makes 2 servings (1 1/2 cups cooked rice total).

CONFETTI RICE

Prepare Fluffy Rice as directed above, except use 2/3 cup cold water and 1/3 cup long grain rice. Meanwhile, cook 1/2 cup frozen mixed vegetables according to package directions; drain. Add cooked vegetables; 2 cherry tomatoes, quartered; and 1/3 teaspoon dried dill weed to hot cooked rice. Toss gently.

SPANISH-STYLE RICE

  • 3 Tbsp. chopped green pepper
  • 2 Tbsp. chopped onion
  • 1 small clove garlic, minced
  • 1 Tbsp. cooking oil
  • 2/3 cup cold water
  • 1/3cup long grain rice
  • 1 cup chopped, peeled tomato
  • 1/2 tsp. salt
  • 1/2 tsp. instant chicken bouillon granules
  • Dash bottled hot pepper sauce

In skillet cook green pepper, onion, and garlic in hot oil about 5 minutes or till tender. Add water and rice; stir in tomato, salt, bouillon granules, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or till rice is tender. Makes 2 servings.

 

WILD RICE WITH MUSHROOMS

  • 1/4 cup wild rice
  • 2/3 cup cold water
  • 1/2 tsp. instant chicken bouillon granules
  • 1 slice bacon, cut up
  • 1/4 cup thinly sliced fresh mushrooms
  • 1 Tbsp. thinly sliced green onion
  • Dash dried thyme, crushed
  • Snipped parsley

Run cold water over rice in a strainer for 1 to 2 minutes, lifting rice with fingers. In saucepan combine rice, 2/3 cup water, and bouillon granules. Bring to boiling; reduce heat. Cover and simmer for 40 to 50 minutes or till rice is tender. Meanwhile, in saucepan cook bacon till partially cooked. Add mushrooms, green onion, and thyme. Continue cooking till bacon is crisp and mushrooms are tender. Drain off fat. Add vegetables to cooked rice; toss gently. Season to taste with salt and pepper. Sprinkle with parsley. Makes 2 servings.

Helpful hint: To test for doneness, pinch grains of rice between thumb and forefinger. The rice is done if there is no hard core.

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