How to Cook White Rice

How to Cook When There Is No Cook: Sometimes the main cook in the house isn't around, is sick, or just not feeling it for cooking. When this happens, the hungry mouths are usually less then understanding. This leaves the back up chef to struggle to make something, or go get take out. This series is designed to help that back up chef learn some basics to keep the hungry bodies alive until the main cook returns!
The first in the series is How To Cook White Rice. Enjoy and be sure to leave any comments or additional tips you have below.

Veggie Risotto

For the basic risotto recipe go here.  I made a variation that I like even more than the original!

1 c arborio rice
2 zucchini squash finely diced
1 yellow squash diced
1 bermuda (purple) onion diced
1 T cumin
1 tsp poultry seasoning 
1 tsp minced garlic
1/2 tsp curry powder
2-3 cups warm chicken broth

In a large pot heat the olive oil till it glistens, then saute the onion until it's soft.  Add garlic and spiced.  Saute for 1 minute.  Add the rice and stir to coat the grains with the oil, onion, garlic and seasonings.  When the rice turns opaque, add the stock 1/2 cup at a time.

When the stock has been absorbed by the rice, add the chicken stock 1/2 cup at a time, continuously stirring the rice.  You will most likely use all the chicken stock. (Note: It depends on humidity, etc. the amount of chicken stock you'll use.  In Phoenix, I almost always had to add extra stock.)  Once the rice is about halfway done, add the squash.  (The rice is softening, but still has come crunch.)

The risotto is finished when the grains of rice are still separate and al dente.  Remove the pan from the heat and add salt and other seasonings to taste if necessary.  Serve immediately.

Ginger-Lime Chicken with Coconut Rice

This has a fresh and delicious taste.

Coconut Rice

1 3/4 cup coconut milk (1 can)
1 tsp white sugar
1 cup Jasmine rice

(start chicken marinating, see below)
In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the Jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from heat and fluff rice with a fork; cover, and keep warm.

Ginger-Lime Chicken

1 1/2 lbs skinless, boneless chicken breasts-cut into 1" cubes
2 limes, zested and juiced
2 Tbsp grated fresh ginger root (I used 1 tsp dried ginger)
1 Tbsp sesame oil (I used canola)
1 Tbsp honey
1/4 cup sweetened flaked coconut

1. In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
(prepare rice here)
2. In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir-fry until the chicken is nicely browned, about 3-5 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful to not let the honey burn. Remove from the heat and sprinkle with coconut.
*For an extra punch, toss 1/4 tsp red pepper flakes into the marinade.

Servings: 4
Cal: 660, Fat: 31.2g, Chol: 104 mg, Sod: 117mg, Carb: 53mg, Fiber: 3.1g, Prot: 43.8g (This would change if you used Lite Coconut Milk--it works just as well.)

Basic Risotto

I was always intimidated by risotto until I made it at an off-site work "team building" event.  It's quite easy, just requires some time and attention.  Below is the basic recipe. 2 variations will follow that.

1 medium onion, finely chopped
2 garlic cloves, minced
1 Tbsp olive oil
1 c. Arborio rice
1/4 c. dry white wine (substitution: chicken stock)
3 c. chicken stock, hot (have more handy, you may need it)
1/4 c. freshly grated Parmesan cheese
Salt and Pepper to taste

In a large saute pan over medium-low heat, heat the olive oil until it shimmers.  Add the onions and sweat them until translucent.  Add the garlic and cook until aromatic, about 45 seconds.

Add the rice and stir to coat the grains with the oil, onion and garlic.  When the rice turns opaque, add the wine/stock.

When the wine/stock has been absorbed by the rice, add the chicken stock 1/2 cup at a time, continuously stirring the rice.  You will most likely use all the chicken stock. (Note: It depends on humidity, etc. the amount of chicken stock you'll use.  In Phoenix, I almost always had to add extra stock.)

The risotto is finished when the grains of rice are still separate and al dente.  Remove the pan from the heat and stir in the cheese.  Once cheese is mostly melted, add seasonings to taste.  Serve immediately.

Variations:

Tomato Basil Risotto
1 1/4 c fresh tomatoes, peeled, seeded and chopped
2 Tbsp fresh basil, julienned
2 Tbsp fresh Italian parsley, finely chopped

Omit 1/2 c chicken stock and add half the tomatoes after the wine/stock has been absorbed.  Once tomatoes and juice are absorbed, then finish as above.  Add the remaining tomatoes, basil and parsley just before serving.

Butternut Squash & Vanilla Risotto - Giada De Laurentiis
I made this and really liked it. Since Blaine doesn't like butternut squash, I took the rest to work and my coworkers devoured it.  (Food Network Video Clip)

• 4 cups vegetable broth
• 1 large vanilla bean
• 3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces
• 2 tablespoons butter, plus 1 tablespoon
• 3/4 cups finely chopped onion (from 1 onion)
• 1 1/2 cups Arborio rice 
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt
• 2 tablespoons finely chopped fresh chives

In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve
immediately.

Orange Blossom Rice Mix in a Jar

This recipe will fill a 1-cup container.

1 cup jasmine or long-grain rice
1 (7-inch) piece orange peel, white pith removed*
1 teaspoon kosher salt
1 sprig thyme

Combine all the ingredients in a bowl. Package in an airtight container. To make the orange show against the glass, hold the rind against the jar with one hand, while pouring the rice in with the other.

*The easiest way to get a strip of peel/zest is to use a vegetable peeler to get a thin shaving.

Attach the following instructions if giving as a gift:

Orange Blossom Rice

2 1/2 cups water
2 tablespoons butter
1 cup Orange Blossom Rice Mix

In a medium saucepan, bring the water and butter to a boil. Add the rice mix and reduce the heat to a simmer. Cover and cook for 20 minutes

Makes 4 servings.

Serving suggestion: Serve with chicken topped with warmed orange marmalade.

Pineapple Chicken Fried Rice

I found the majority of this recipe on our Mahatma Rice package.  I made some changes.  If you want the original it can be found on their website.  They make it with red chili pepper and shrimp.  I will try to make this with brown rice next time.  It was really tasty and would allow for added veggies and such to it.  If you try it and make any variations, please post them in the comments or below mine to share.  Enjoy!

Ingredients

1 cup rice, cooked and chilled

1 can (20 oz.) pineapple tidbits, undrained

3 green onion, chopped

1 Tbsp fresh cilantro leaves, chopped

2 chicken breast cut into very small pieces

3 Tbsp oil, divided (I used a mixture of coconut and sesame)

2 cloves garlic, minced

1 Tbsp fish sauce

2 Tbsp soy sauce

1 tsp sugar

2 tsp ground ginger

Combine pineapple, green onions and ginger in a small bowl.  Set aside.  In a large skillet heat 1 T oil and sauté the chicken until just done.  Remove chicken and set aside.  Heat remaining oil in skillet over medium heat.  Add garlic and sauté 2 minutes or until golden brown.  Stir in rice, fish sauce, soy sauce and sugar.  Cook stirring constantly until thoroughly heated through.  Fold in pineapple mixture and chicken.  Cook until thoroughly heated through.

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Variations:

Mix 1/4 cup coconut milk, 3 T shredded coconut, 3 T chopped nuts, 3 T raisins, Curry Powder to taste (I like mine on the hotter side, so I added 3 full Tablespoons).  Heat in a small pan or in the microwave until almost boiling.  Pour over one serving of friend rice.