Rice is a staple food in many places all over the world. It appears simple enough to cook but very few are able to cook it to perfection. It is always important to know how to do this since even using a rice cooker will not be an assurance of producing perfectly cooked rice.
Fish with Lemongrass Chili Rice
Fish with lemongrass chili rice is a flavorful dish especially if you are fond of rice. Control the spiciness according to your preference and remove the chili if desired. Fried garlic and onions make great additions to this recipe.
Serves 4
Ingredients:
3 1/2 tablespoons olive oil
1 stalk lemon grass, pale section only, outer layer discarded, finely chopped
1 small fresh red chilli, halved lengthways, finely sliced
1 1/2 cups jasmine rice
2 cups vegetable or fish stock
1/2 cup water
20g butter
4 150g white fish fillets
6 green onions, cut into 5cm-long strips
1/4 cup roughly chopped fresh mint
Salt and pepper to taste
1 bunch steamed broccolini, for serving
Lime wedges for serving
Heat two and a half tablespoons of oil in a medium sized saucepan over medium heat. Add the chili and lemongrass and cook them for a minute or until fragrant. Season the fish with salt and pepper.
Place the rice into the saucepan and stir until the grains are coated in oil. Pour in the stock and the water. Set the heat to high and bring it to a boil. Reduce the heat to low and cover. Cook it for ten to fifteen minutes or until the rice has absorbed the liquid and it is tender. Add more water if needed. Once it is cooked stir in the mint and green onions. Split it among individual plates.
Melt the butter in a large non-stick frying pan over medium heat. Wait for the butter to sizzle and then reduce the heat to low. Fry the fish for two to three minutes per side or until it flakes easily when poked with a fork. Â Put the fish over the cooked rice and serve it with the steamed broccolini and lime wedges.
Image from diekatrin
Prawn and Shiitake Fried Rice
Prawn and shiitake fried rice is a delectable rice dish infused with Asian flavors. The shiitake adds “umami†to it, an indescribable taste that pleases the palette. Remove the chili if you are serving it to kids or guests. Replace it with fried garlic or serve it on the side
Serves 4
Ingredients:
1 1/2 cups long-grain rice
2 tablespoons peanut oil
12 green prawns, deveined and peeled (tails intact)
1 onion, cut into wedges
5 garlic cloves, sliced
2 teaspoon finely grated ginger
150g shiitake mushrooms, thickly sliced
1 long red chili, seeded and finely chopped
4 spring onions, finely shredded
150g snow peas, trimmed, sliced
1/4 cup light soy sauce
2 tablespoons oyster sauce
Cook the rice according to packet instructions or until soft and fluffy. Spread it on a baking tray and let it cool for two to three hours.
Heat a tablespoon of oil in a wok over high heat. Stir-fry the prawns for two minutes or until they turn pink. Remove and set aside.
Place the remaining oil into the wok and heat it. Stir-fry the garlic, onions and ginger for a minute or two or until it becomes aromatic. Add the mushrooms and cook for another two to three minutes or until soft. Â Place the snow peas in the pan and fry it along with the mushrooms for a minute until they turn bright green and crisp.
Put the rice into the pan and heat it for a minute or two. Stir in the soy sauce and oyster sauce. Mix until well combined. Add the shrimp. Gently mix. Divide the fried rice among individual bowls. Top them with chili and spring onions before serving. Serve warm.
Image from tsuihin – TimoStudios
Herb Rice
Herb rice is a delicious twist to plain rice. It is best served with grilled meat or fried dishes. If you like spicy food, you may add chopped chili or even chili flakes. Garlic powder can also make it  more aromatic.
Serves 10
Ingredients:
500g basmati and wild rice blend
2 tablespoons roughly chopped flat-leaf parsley leaves
2 tablespoons roughly chopped coriander leaves
2 tablespoons snipped chives
Salt and ground pepper to taste
Cook the rice in a large pot of salted boiling water or according to package instructions. After it boils, keep the heat to low to avoid overcooking or burning. The rice must be soft and fluffy. If it is and there is still excess water, you may drain it. Cover and keep warm.
Before serving, place the rice in a large bowl. Add the parsley, coriander and chives. Toss until well combined. Adjust the taste by adding salt and pepper. Serve with chili if desired.
Image from  YoAmes
Czech Stuffed Green Peppers
Czech stuffed green peppers is a meal in itself. It has rice, beef and a handful of aromatic herbs. The tomato based sauce brings all the flavors together. Add some chili for some spice or even some cheese to make each bite a delightful treat.
Serves 8
Ingredients:
8 green bell peppers
1 onion, chopped
2 pounds lean ground beef
1 cup cooked rice
1 egg
1 tablespoon chopped fresh parsley
Salt and pepper to taste
For the sauce:
1/3 cup vegetable oil
2 large onions, chopped
2 28 oz. cans whole peeled tomatoes
3 whole peppercorns
3 whole allspice berries (optional)
1/2 teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon dried marjoram
Salt and pepper to taste
1 cup sour cream
Preheat the oven at 350F and slightly grease a large roasting pan with oil. Slice off the tops of the bell peppers and then scoop out the seeds and membranes with a spoon; discard.
Heat a tablespoon of oil in a small skillet over medium heat. Sauté the onion for 3-5 minutes or until it becomes translucent. Place the cooked onions in a large bowl. Add the ground beef, cooked rice and eggs. Mix until well combined. Season it with parsley, salt and pepper. Get a piece of bell pepper and fill it with the rice and beef mixture. Place it on the greased pan. Repeat this for the remaining ingredients.
To prepare the sauce, heat the remaining oil in a large saucepan over medium heat. Sauté the onions for 3-5 minutes or until they are soft. Add the tomatoes, peppercorns, allspice berries, ground allspice, oregano, marjoram, salt and pepper. Simmer it for fifteen minutes or until the tomatoes are very soft. Pour the sauce over the peppers in the roasting pan. Cover and bake them for an hour and a half. Remove the peppers and place them on a platter or individual plates.
Place the sauce and the drippings from the pan in a blender or food processor. Blend it for a minute or until it becomes smooth. Return it to the saucepan and heat it over medium heat for two minutes or until heated through. Stir in the sour cream. Pour the sauce over the peppers or serve it on the side.
Image from jronaldlee
Cheesy Tomato Risotto
Cheesy tomato risotto is a delectable comfort food which is perfect for dinner. For this recipe we used ham and peas, but feel free to be creative and add other ingredients as you wish. Leftover meats are also great additions for this dish.
Serves 2
Ingredients:
30g butter, plus extra
1L chicken stock
2 tablespoons tomato paste
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, crushed
250g Arborio rice
6 slices cooked ham, diced
2/3 cup cooked frozen peas
50g grated cheddar cheese
Salt and white ground pepper to taste
Grease a shallow ovenproof dish with butter and then set it aside.
Next, place the chicken stock and tomato paste in a small saucepan. Whisk until well combined. Place it over low heat and let it simmer until it is heated through.
After, heat the oil in a large pan over medium heat. Sauté the garlic and onions for two to three minutes or until the onions are soft. Add the rice and stir-fry it for a minute or until the grains are coated in oil.
Gradually ladle some stock into the pan. Let the rice absorb the stock before adding some more. Stir occasionally. Repeat this until all the stock has been finished. Season it with salt and pepper to taste.
Place the ham and peas in the pan. Mix well. Transfer the risotto to the greased baking dish. Top it with the remaining butter and cheese. Place it under a hot grill or oven for 6-8 minutes or until the cheese melts. Let it stand for five minutes before serving.
Photo Courtesy Of: placid casual
Milanese Risotto
Milanese risotto is a creamy rice dish which is simple yet tasty. The aromatic flavor of the saffron and the wine give this recipe a distinct taste. It is best eaten with a glass of  white wine. The one you used for cooking it will do.
Serves 4
Ingredients:
4 cups chicken stock
1/2 teaspoon saffron threads
1/4 cup butter
1 tablespoon olive oil
1 medium sized brown onion, finely chopped
4 garlic cloves, crushed
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/4 cup finely grated parmesan
Salt & freshly ground black pepper
Shaved Parmesan, for serving
Crusty bread, for serving
Place the stock in a medium sized saucepan over high heat. Add the saffron and bring it to a boil. reduce the heat to low and let it simmer for 5 minutes.
Melt the butter in a separate heavy based saucepan over medium heat. Sauté the garlic and onions for 5 minutes until they are soft and translucent. Stir in the rice and cook it for 1-2 minutes until it is coated in oil.
Pour the wine into the pan and cook the rice for 6-8 minutes or until it is completely absorbed by the rice. Add half a cup of stock and continue to stir until it is absorbed. Repeat this until you finish the stock. Let it cook for another 20 minutes or until the rice is tender but firm to the bite. Do not let the risotto dry up completely. You would like to get a creamy consistency. Remove from heat and then add the grated Parmesan. Mix well. Season it with salt and pepper to taste.
Place the risotto in individual plates or bowls. Sprinkle with Parmesan cheese and serve immediately with crusty bread.
Photo Courtesy Of: DeaPeaJay
Baked Fish Pilaf
Baked fish pilaf is a delicious Indian recipe that you can whip up anytime. You can eat it as is, but it is often served with papadums (crispy flat bread) or naan (soft bread).
Serves 4
Ingredients:
3 teaspoons chicken powder
3 1/2 cups boiling water
1 tablespoon olive oil
1 brown onion, finely chopped
1/3 cup tikka masala curry paste
1 1/3 cups basmati rice
450g frozen fish fillets, thawed, cut into 2.5cm pieces
1 small carrot, peeled and diced
1 cup frozen peas
100g baby spinach
Pappadums or naan bread for serving
Preheat the oven at 180C and lightly grease a baking dish with oil.
Place the boiling water in a heatproof jug. Add the chicken powder and mix well. Set aside.
Heat the oil in a large pan over medium heat. Sauté the onions for 3-5 minutes or until it is soft. Add the curry paste and cook it for another minute or until it becomes fragrant. Stir in the rice and cook it for another minute until it is coated in oil. Pour in 3 cups of the stock mixture. Set the heat to high and bring it to a boil.
Transfer the rice mixture to the greased baking dish. Bake it in the oven for 20 minutes. Remove from the oven. Add the fish, carrots, peas and the remaining chicken stock. Cover the baking dish with foil and bake it for another 10 minutes or until the fish is cooked. Add the spinach and cover it. Set it aside for 5 minutes or until the spinach wilts. Serve with papadums or naan bread.
Photo Courtesy Of: jetalone
Nasi Dagang
 
Nasi Dagang or east coast trader’s rice is a dish that originated from the Malaysian peninsula. It is often served in banana leaves along with fish and other seafood.
Here we used red glutinous rice, but if it is unavailable you may use a mixture of one cup long grain rice and one cup of glutinous white rice which does not need to be soaked. If you cannot find fenugreek seeds, a bitter and slightly squarish type of seeds, substitute it with yellow mustard seeds.
Serves 4
Ingredients:
2 cups red glutinous rice
6-8 pandan leaves or 2 drops pandan essence
1 cup thick coconut milk
1 1/2 teaspoons sea salt
1/4 teaspoon fenugreek seeds
1 inch piece ginger, peeled and sliced
3 shallots, sliced thinly
Soak the red glutinous rice for a minimum of 4 hours or up to overnight. Drain and rinse the rice until the water runs clear.
Next, line a heatproof bowl or pan with the pandan leaves. Cut them if needed. Place the rice in the bowl and add 3 cups of water. Make sure that the rice is covered in water, around three and a half inches above the rice. Steam it uncovered over boiling water for 30 minutes or until the rice is almost cooked.
In a large bowl, combine the coconut milk and salt. If you are using pandan essence, add it to the coconut milk mixture. Mix well. Put the steamed rice in the bowl and stir it until it absorbs the coconut milk. Add the fenugreek seeds, shallots and ginger. Continue to stir it until well combined.
Steam the rice once again with pandan leaves just like you did in the previous step. Serve immediately.
Photo Courtesy Of: FotoosVanRobin
Bubur Lambuk
Bubur lambuk is a Malaysian savory rice porridge which is perfect for chilly weather. This heartwarming dish a is a meal in itself. Add vegetables like carrots or peas if desired.
Serves 4
Ingredients:
1 cup uncooked rice
10 cups water
1 cinnamon stick
1 pod star anise
4 cloves
1 3cm piece fresh ginger, peeled and bruised
150g lean beef, minced or sliced thinly
100g chicken fillet, diced
150g fresh medium prawns, peeled, deveined and diced
3/4 cup thick coconut milk
4 tablespoons deep fried shallots for garnish
1 spring onion, sliced for garnish
Salt and freshly ground pepper to taste
Wash the rice in water. Change the water until it runs clear. After, place the washed rice and 10 cups of water in a heavy pot. Put it over high heat and bring it to a boil.
Reduce the heat to low and then place the cinnamon, star anise, cloves, ginger and beef into the pot. Cover partially and let it simmer for an hour or until the rice is very soft. Stir occasionally. Add water if the water dries out.
With a spoon, get the star anise and the cinnamon. Add the chicken and let it simmer for 10 minutes and then add the prawns and simmer it for another 5 minutes or until the prawns change color.
Pour in the coconut milk and season it with salt and pepper. Ladle it into individual bowls and garnish with fried shallots and spring onion before serving.
Photo Courtesy Of: Lummmy
Chorizo Fried Rice
Chorizo fried rice is a meal in itself because it has a mix of meat and vegetables. It can be served as is or with other dishes such as grilled meats.
Serves 4
Ingredients:
4 cups cooked white rice
6 cloves garlic, crushed
1 medium sized onion, chopped
2 pieces Chinese chorizo, diced
1 cup tomato sauce
1/2 cup sweet corn kernels
2 tablespoons vegetable oil
Salt and ground black pepper to taste
Heat the oil in a medium sized saucepan over medium heat. Sauté the garlic for one minute until it is fragrant. Add the onions and cook it for another 2 minutes or until translucent. Next, fry the chorizo along with the garlic and onions. Once it is cooked, pour in the tomato sauce and stir in the corn. Cover the pan and let it simmer for 5 minutes. Add the rice and season it with salt and pepper.  Mix well and stir continuously until well combined until the sauce has been absorbed by the rice. Serve immediately.
Photo Courtesy Of:Â Â FotoosVanRobin
Chicken Teriyaki Onigiri
Onigiri are Japanese rice balls which are often eaten during picnics or as take-out food. For this recipe we used chicken teriyaki, but other filling variations can also be used.
Rice molds can easily be found in Japanese stores. If you cannot find any, you may form the rice into balls or patties using your hands.
Serves 2
Ingredients:
2 chicken thigh fillets
1 cup cooked Japanese rice
Nori or seaweed wrappers, cut into 2 inch rectangle strips
Rice roll mold
For the teriyaki sauce:
1/2 cup water
2 1/2 tablespoons brown sugar
2 tablespoons mirin
2 tablespoons sake
2 tablespoons dark soy sauce
1/2 teaspoon dashi powder
1/2 teaspoon grated ginger
3/4 tablespoon cornstarch
3/4 tablespoons water
First, prepare the sauce by combining half a cup of water, brown sugar, mirin, sake, soy sauce, dashi and grated ginger in a medium sized saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it simmer for a minute.
Dilute the cornstarch in the remaining water. Add it to the sauce and cook it for 2-3 minutes or until it thickens. Let it cool completely.
Place the chicken in a baking dish or a re-sealable bag. Pour in 1/2 cup of the prepared sauce. Marinate it in the refrigerator overnight.
Fry or grill the chicken for 3-5 minutes or until they are soft. Transfer it to a chopping board and cut it into 1/4 inch cubes.
Put 1/4 cup of cooked rice in the mold. Fill it with 1 1/2 tablespoons of cooked chicken. Add some of the reserved teriyaki sauce. Cover the mold and let the rice take the shape.
Slowly remove the molded rice. Dip the nori in water and place it at the bottom of the rice roll. Repeat it for the remaining ingredients. Serve warm or chilled.
Photo Courtesy Of: Zooey_
Pork Chops with Cajun Rice
Pork chops with Cajun rice is a delicious recipe that is great for dinner. You can also prepare it as a packed meal for work. Add some chili or loads of pepper if you want it to be spicy.
Serves 4
Ingredients:
2 tablespoons oil
1/2 cup butter
3 shallots, minced
4 cloves garlic, minced
2 tablespoons Cajun seasoning
1/2 cup tomatoes, seeded and chopped
1/2 cup red bell pepper, seeded and chopped
5 cups cooked white rice
1 tablespoon garlic salt
Salt and pepper to taste
4 pieces pork chops
Rub the pork with half of the Cajun seasoning and the garlic salt. Set aside.
Heat half of the oil in a medium sized skillet over medium heat. Melt the butter and then add the shallots, garlic and the remaining Cajun seasoning. Sauté for 2 minutes or until the shallots are translucent and the mixture is fragrant. Add the chopped tomatoes and bell peppers. Cook it for another 2-3 minute or until soft. Place the rice into the skillet and stir-fry it along with the sautéed vegetables for 2 minutes or until heated through. Season it with salt and pepper.
Heat the remaining oil in a skillet or grill pan. Fry or grill the pork chops for 5 minutes per side or until they are cooked. Transfer them to individual plates. Serve immediately with the Cajun rice.
Photo Courtesy Of: Â misocrazy
Mackerel Congee
Mackerel congee is a savory recipe that is perfect for cold weather. It is considered as an Asian comfort food which can be eaten for breakfast, snacks or late supper. It is also a meal replacement that is served to people who are ill because it is easy to digest. Preparing it is simple. All you have to do is boil the ingredients until the rice is soft. Feel free to add more ingredients that will suit your taste.
For this recipe, I decided to add MSG to make the taste more attractive to the palette. It may be a controversial ingredient, but based on research it is safe due to the fact that many other vegetables such as tomatoes, mushrooms and asparagus contain glutamate as well.
Serves 4-6
Ingredients:
300g rice
4 cloves garlic, peeled
1 inch knob ginger, peeled and quartered
2L water
2 tablespoons dashi
1/8 teaspoon Ajinomoto (MSG)
Shredded nori for garnish
2 Mackerel fillets
2 tablespoons sesame oil
Salt and pepper to taste
Rinse the rice and then soak it for 15 minutes. Drain.
Place the rice, garlic, ginger and water in a large saucepan over high heat. Bring it to a boil. Reduce the heat to low and then cook it for 30 minutes or until the rice is soft. Add water if it becomes too thick.
Meanwhile, heat the sesame oil in a medium sized skillet over medium heat. Fry the Mackerel fillets for 6-8 minutes or until it is soft and cooked. Remove from heat and let it cool for 5 minutes. Flake the fish.
Take the garlic and ginger from the porridge. Dice the ginger and crush the garlic. Return it to the saucepan. Add the dashi and MSG. Mix well. Season it with salt and pepper to taste.
Divide the congee among 4 bowls. Top it with the flaked Mackerel and shredded nori. Serve immediately.
Photo Courtesy Of: Â Raelene G
Pork Risotto
Rice is one of the staples in Latin American cuisine. They often eat plain rice on a daily basis, but for special occasions they prepare special rice dishes. Arroz atollado is a Colombian recipe that is similar to a risotto. It uses pork and few vegetables as ingredients but feel free to add more if desired. Chicken, chorizo, bell peppers and peas are some suggestions. Adding saffron to this dish also gives it an aromatic flavor. Enjoy!
Ingredients:
For the pork stock:
3 tablespoons vegetable oil
1/2 lb. boneless pork loin ribs, cut into 1 inch cubes
1 lb. pork sirloin, cut into 1 inch cubes
4 cups water
5 cups chicken broth
For the seasoning:
3 tablespoons vegetable oil
2 cups fresh tomatoes, chopped
11/2 cups scallions, chopped
4 garlic cloves, minced
3 tablespoons sweet red pepper, chopped
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground pepper
1/4 cup chopped fresh cilantro
For the rice:
11/2 cups white rice
1/4 teaspoon salt
2 cups potatoes cut into 1.5 inch pieces
3 tablespoons chopped fresh cilantro for garnish
First, prepare the pork broth by heating 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Fry the pork for 2-4 minutes per side until it is lightly browned. Pour in the water and chicken broth. Increase the heat to high. Cover and bring it to a boil. Reduce heat and let it simmer for 20 minutes.
While cooking the stock, prepare the seasoning by heating the oil in a large saucepan over medium heat. Sauté the garlic and scallions for 2-3 minutes until it becomes fragrant and the scallions are soft. Add the tomatoes and sweet pepper. Season it with salt, pepper, cumin and cilantro. Cook it for 10-12 minutes until the tomatoes and peppers are soft. Remove from heat and set aside.
Remove the pork from the liquid and set it aside. Strain the stock. You should get around 6 cups. If not, add more chicken broth.
Combine the rice, salt, cooked pork and prepared seasoning in the large pot or Dutch oven. Place it over high heat and bring it to a boil. Reduce the heat to low and let it simmer uncovered for 15-20 minutes. Stir occasionally. Add the potatoes and cook it for another 10-15 minutes or until it is soft and the rice consistency is creamy, similar to a risotto. Remove from heat and serve it in individual plates or bowls. Sprinkle with chopped cilantro before serving. Serve warm.
Photo Courtesy Of: payhere
Savory Rice Porridge
Savory rice porridge is an Asian dish also known as bubur lambuk. It contains beef, chicken, seafood and flavorful spices. This recipe is a comforting meal in itself. It can be eaten any time of the day especially during rainy days.
Ingredients:
1 cup uncooked rice
10 cups water
1 cinnamon stick
1 star anise pod
4 cloves garlic, minced
1 1/4 inch knob fresh ginger, peeled and bruised
150g lean beef, minced or sliced thinly
100g boneless chicken, diced
150g fresh medium prawns, peeled, deveined and chopped
3/4 cup thick coconut milk
Salt and freshly ground pepper to taste
6 shallots, chopped
2 tablespoons vegetable oil
1 spring onion, sliced for garnish
Heat the oil in a small frying pan or skillet over medium heat. Fry the shallots for 2-3 minutes or until they are golden brown. Transfer them to a plate lined with paper towels to drain the excess oil. Set them aside.
Place the oil used for the shallots in a large pot or Dutch oven over medium heat. Sautee the garlic, ginger, cinnamon stick and anise in the pot for 2 minutes or until they become fragrant. Â Add the beef into the pot and stir-fry it for another 3-5 minutes until lightly browned.
While frying the beef, wash the rice by rinsing it in water two to three times or until the water runs clear. Place the rice in the pot and pour in 4 cups of water. Set the heat to high and bring it to a boil. After, reduce the heat to low and let the porridge simmer for another 5-8 minutes or until the rice is very soft. Add warm water if needed.
Using a spoon, remove the anise and cinnamon stick. Discard them. Add the chicken and cook it for 5 minutes or until it becomes soft. Next, add the prawns. Allow it to cook covered for another 2 minutes or until the shrimps turn pink.
Stir the coconut milk into the porridge and season it with salt and pepper. Cover the pot for 2 minutes to allow all the flavors to infuse together. After, ladle the soup into individual bowls. Garnish them with fried shallots and spring onions before serving.
Photo Courtesy Of: Â hamron
Roasted Tomato and Basil Risotto
Roasted tomato and basil risotto is a delectable meat free entrée that you will enjoy. Pair it with some white wine and some salad and you are good to go.
Ingredients:
8 ripe tomatoes
1 packed cup of basil leaves
4 cloves of garlic
1 cup extra virgin olive oil
1 1/2 L of vegetable stock
1 onion finely chopped
1 1/2 cups Carnaroli or Arborio rice
1/2 cup white wine
50 g butter
40 g freshly grated Parmesan
Parmesan shavings for serving
Preheat the oven at 200C. Next, combine the 1 garlic clove, half of the basil and half of the olive oil in a blender or food processor. Process it for 30 seconds or until smooth.
After, slice the tomatoes and place them on a baking dish face up. Season them with salt and pepper. Pour the basil and garlic mixture over the tomatoes. Roast them in the oven for 1 hour or until the edges are browned. Remove them from the oven and let them cool.
Peel the tomatoes and then place them back into the dish. Roughly chop them and set aside. Make sure to keep all the juices.
Mince the remaining garlic and heat the oil in a deep saucepan or pot over medium heat. Sauté the garlic for 1 minute or until fragrant. Add the rice and stir-fry it until they are translucent and coated in oil. Add the wine gradually and stir until it is absorbed by the rice.
Pour one third of the vegetable stock into the pan, but make sure that the rice is covered. Stir until the liquid is almost absorbed and the mixture becomes thicker. Add more stock and repeat the process until there is no more stock left.
Add the leftover basil and the roasted tomatoes into the pot. Stir until all the liquid has been absorbed and the rice is al dente-cooked but not too soft. Add more stock if needed.
Once the risotto is cooked, stir in the grated parmesan cheese. Adjust the taste by seasoning it with salt and pepper. Mix well. Ladle it into individual plates and garnish with parmesan shavings and basil leaves. Serve immediately.
Photo Courtesy Of: Â Â stu_spivack
Chicken and Chorizo Paella
Chicken and chorizo paella is an easy to prepare  recipe that you will surely love. Cooking the rice is a bit tricky so I make sure that there is enough liquid, feel free to add more if needed.
I like the semi-burnt rice at the bottom of the pan, so I try to use non-stick pans so that the rice can still be eaten.
Ingredients:
2 cups chicken stock
1/2 cup dry white wine
1 pinch saffron threads
1 tablespoon olive oil
2 chorizo sausages, thinly sliced
600g chicken thigh fillets, cut into 2cm cubes
4 garlic cloves, sliced
1 red onion, finely chopped
1 red capsicum, seeded and sliced thinly
2 ripe tomatoes, seeded and finely chopped
2 teaspoons sweet paprika
1 cup Arborio or Calrose rice
1 cup fresh or frozen peas
Chopped spring onions for serving
Lemon wedges for serving
Place the wine, saffron and chicken stock in a small saucepan over medium heat. Let it simmer for 4-5 minutes. Remove it from the heat just before it boils. Set it aside.
Heat the olive oil in a large frying pan or paella pan over medium heat. Fry the chorizo for 2-4 minutes until they are golden brown. Turn them at least once. Transfer the cooked chorizo to a plate.
In the same pan, fry the chicken in batches for another 2-4 minutes per side until they are lightly browned. Place the cooked chicken on a plate and set them aside. Keep warm.
After, sauté the garlic, onions and capsicum in the pan for 5 minutes or until the onions and capsicums are soft. Add the paprika and tomatoes. Cook them for 2-3 minutes until soft and the mixture becomes fragrant.
Place the fried chorizo and chicken in the pan. Add the rice and pour in the chicken stock and wine mixture. Set the heat to high and bring it to a boil. Reduce the heat to low and cook the rice for another 12-15 minutes until the liquid is absorbed and the rice is tender. Add more stock if needed.
Shortly before it is cooked, top the rice with peas and cover the paella. Cook it for another 2 minutes. Remove from heat and sprinkle with spring onions. Serve immediately with lemon wedges.
Photo Courtesy Of: Â mariko
Beef and Pumpkin Risotto
Risotto is a delicious rice dish that is prepared in different ways. There are vegetable, meat and seafood variations depending on which region the recipe originates from or a person’s taste. Parmesan cheese is often used but I personally think Pecorino Romano is fine as well. It is often tasty in itself because of its ingredients, but the cheese adds some saltiness; although you may still season it with salt and pepper if desired. Seafood risotto on the other hand does not contain cheese because the sweet taste of the seafood becomes the highlight of the recipe.
Unlike its Spanish counterpart the paella wherein the rice is dry and soft, risotto is usually al dente- with a bite and more on the creamy side.
Ingredients:
60g butter
1 tablespoon oil
1 medium onion, sliced
4 garlic cloves, crushed
350g ground beef
2 cups Arborio rice
1 cup white wine
5 cups hot chicken stock
750g pumpkin, cut into 2cm cubes
250g fresh or canned button mushrooms, sliced
2/4 cup grated Parmesan cheese
1/3 cup chopped parsley
Melt the butter in a large saucepan over medium heat. Sauté the onions and garlic or 2-3 minutes until the onions become translucent and the onions are lightly browned.
Add the ground beef and cook it for another 4-6 minutes until the liquid evaporates, the meat is browned and there are no more lumps.
Stir in the rice and pour in the wine. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low and let it simmer for another 2-3 minutes until the meat and rice absorb the wine. Pour in one fourth of the stock and let the mixture absorb it. Repeat this for the remaining stock.
Add the mushrooms and the pumpkin once you have added half of the soup stock. Cook it for another 10-15 minutes until the vegetables are soft and the rice is al dente. Add more stock if needed.
Remove from heat and stir in the parsley and the Parmesan cheese. Divide the risotto into separate plates and garnish with parsley and Parmesan if desired. Serve immediately.
Photo Courtesy Of: Â telepathicparanoia
Stuffed Calamari
This delectable stuffed calamari recipe is a filling dish that goes well with salad or vegetables. You may test the squid’s doneness by pricking it with a toothpick. It is also a good idea to precook the rice a bit especially if the squid meat isn’t too thick because we don’t want to overcook it. Otherwise the meat will become tough and chewy.
Ingredients:
4-6 medium sized calamari
1/4 cup olive oil
1 onion finely chopped
2 cloves garlic, crushed tentacles from squid, chopped (optional)
1/2 cup long grain rice
2 tomatoes, peeled and chopped
1/3 cup pine nuts
1/3 cup currants
1/4 cup finely chopped fresh parsley
Salt and freshly ground black pepper
1/4 cup olive oil, extra
1/2 cup white wine
1 1/2 cups tomato juice
Lemon wedges for serving
Preheat oven to 180C.
Remove the calamari heads and then chop the tentacles. Set aside. Next, clean the calamari by removing the insides including the quill. Rinse it in running water and then rub it with salt. Take out the outer skin and then rinse it again. Dry the squid using paper towels.
For the stuffing, heat the oil in a large frying pan over medium heat and then sauté the onions and garlic for 3-5 minutes until the onion is translucent. Add the chopped squid tentacles, rice, tomatoes, currants, pine nuts, parsley and pepper. Mix well.
Spoon some filling into the calamari. Fill around three fourths, making sure that there is some space for the rice once it gets cooked. Seal the open end of the squid using a toothpick or cotton thread.
Sear the calamari in the frying pan over high heat for 2 minutes and then place them in a baking dish. Pour in the wine and tomato juice. Cook it for 15-20 minutes or until the calamari is tender. Remove the thread or the toothpick and set the calamari aside. Reserve the cooking liquid.
Place the cooking liquid in a small saucepan over high heat. Bring it to a boil and then set the heat to low. Let it simmer for 10-15 minutes or until the sauce thickens and it is reduced in half.
Cut the calamari in 1/2 inch thick slices and transfer them to a serving plate. Serve with the prepared sauce and lemon wedges.
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