rice

Rice is cooked by boiling or steaming. It can be cooked in just enough water to cook it through, or it can be cooked in a large quantity of water which is drained before serving. Electric rice cookers, which are popular in Asia and Latin America, simplify the process of cooking rice.

Rice may also be made into rice porridge by adding more water than usual, so that the cooked rice is saturated with water to the point that it becomes very soft, expanded, and fluffy. Rice porridge is very easy to digest, so it is especially suitable for the sick.

Rice may be soaked prior to cooking. Soaked rice cooks faster. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains.

In some culinary traditions, especially those of Latin America and Italy, dry rice grains are fried in oil before cooking in water.

Sarina’s Pigeon Peas and Rice (recipe)

Sarina’s Pigeon Peas and Rice (recipe)

This dish of pigeon peas and rice was the perfect accompaniment to the Crispy Lemon Chicken that I made earlier this year. The rice and peas are cooked together in a rich combination of fresh thyme and coconut milk with wedges of tomatoes and (if […]

Sarina’s Coconut Rice With Lentils and Cashews (recipe)

This recipe is a staple side dish of mine that I’ve adapted and modified at length through the years. Both colorful and flavourful I think it creates a texturally interesting background for spicy curries and other East Indian flavoured entrees. Coconut Rice with Lentils and […]

Calypso Rice (recipe)

Calypso Rice (recipe)

This concoction came up on a whim. I’m always looking for ways to invent and reinvent rice-based side dishes. Sauteed garlic, scotch bonnet peppers and sweet peppers create a hot and savoury medley. The piece de resistance however is the inclusion of fresh thyme which […]

Vegetable Fried Rice (recipe & video)

Vegetable Fried Rice (recipe & video)

Fried rice. It’s something that I’ve grown up on as my mother usually makes it at least once a week. Sometimes as a side dish, other times as the main occasion. It is really interesting to me how versatile it is and how it never […]

Afghani Fried Brown Rice (recipe)

This colorful and aromatic form of fried rice makes an exciting alternative to plain rice or Asian fried rices. The addition of ras-al-hanout makes it highly aromatic, and caramelized onion slices add just the right hint of sweetness. There’s nothing like having access to fresh […]

Green Rice (recipe)

Green Rice (recipe)

This recipe was the first one that my mother decided to try from my copy of The Good Home Cookbook: More Than 1000 Classic American Recipes. Since then she’s made it at least twice a month and I never tire of it. Smoky, spicy, and […]

Curried Rice (recipe)

Curried Rice (recipe)

I have no idea why coconut and curry go together so well, but I’m sooo glad that they do 😀 This rice recipe leaves the rice grains moist and creamy 🙂

Sarina’s Caribbean Rice and Peas (recipe)

The genesis of this recipe came about when Nandita at Saffron Trail asked me to come up with a dish that could theoretically represent the West Indies Cricket Team at this year’s Cricket World Cup, for an article she is developing. Caribbean cooking is so […]

Curried Pumpkin and Rice (recipe)

This dish came up as a whim on my part. I quite like it and think it makes an attractive side to a meat entree. It’s also great all by itself (as I sometimes have it) 🙂 Because it’s vegetarian in nature I think it […]

Festive Chicken Fried Rice

What do you do when your pantry is nearing critical shortages and you only have a little bit of chicken in the fridge? Cook up a quick, filling, and EXTREMELY tasty fried rice! The mushrooms, chicken, and rice can all be prepared the night before […]