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Rice Recipes

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Shrimp Fried Rice In reply to
8 ounces shrimp (peeled, deveined and no tails)
2 cloves garlic (thinly sliced)
4 green onions (sliced)
3 eggs (beaten)
4 cups cooked rice
2 tablespoons olive oil
2 tablespoons soy sauce
In a wok, heat 1 tablespoon oil till hot, add garlic and fry till brown, take out and discard. Add shrimp to oil and stir fry until cooked through (2 to 3 minutes). Remove shrimp and set aside.
Add other tablespoon of oil to wok and scramble eggs set aside. Add rice to wok and stir fry until hot and dry, add soy sauce and stir until rice is even brown in color. Add shrimp and eggs and stir fry 2 minutes. Add green onions and stir fry another 2 to 3 minutes or until onions are good and hot.
Serve immediately.
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Spiced Rice In reply to
1 cup uncooked rice
2 cups boiling salted water
1 (1-inch) piece fresh ginger, peeled
1/4 cup seedless raisins
1/4 cup currants
2 ounces dried apricots, chopped
1/2 teaspoon ground nutmeg
2 teaspoons minced shallots
1 tablespoon lemon juice
1/2 teaspoon coriander
1 tablespoon olive oil
1/2 cup toasted pine nuts
Cook rice with peeled ginger in boiling salted water until done, about 25 minutes. While rice is cooking, soak raisins, currants and apricots in hot water to cover, then drain when plump. When rice is ready, remove ginger and place rice in a warm serving casserole. To the rice in the casserole, add pepper, nutmeg, shallots, lemon juice, coriander and olive oil. Gently fold in the plumped raisins, currants and apricots. Keep warm until ready to serve. Just before serving, sprinkle with pine nuts.
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Sticky Rice In reply to
First of all, sticky rice is actually a type of rice - it's not a method of cooking. Sticky rice is sometimes called "sweet" rice or "glutinous" rice.
Unlike the rice we usually eat, which is cooked in water, sticky rice has to be steamed. So you'll need some sort of large steamer in order to cook it.
Take 2 cups sticky rice and put in a mixing bowl. Fill with water and rub the rice vigorously with your hands. The water will turn milky. Drain off the milky water, replace with fresh water, and keep repeating the process until the water runs clear.
Soak the rice in clean water overnight.
When you're ready to cook the rice, drain and place in the steamer. (If the holes in the steamer are too large and the rice might fall through, line it with cheesecloth first.) Fill the pan with water, making sure it doesn't touch the steamer. Steam for about 30 minutes and check it. It might need another 10 minutes or so.
Remove from heat and let stand for 10 minutes.
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Taco Rice In reply to
1 pound ground beef
2 cups water
1 (1 1/4 ounce) package taco seasoning mix
2 cups Minute rice, uncooked
1 cup shredded Cheddar cheese
Coarsely crushed tortilla chips
Shredded lettuce
Chopped tomato
Sour cream
Brown meat in large skillet on medium-high heat. Drain. Add water and seasoning mix to skillet. Bring to boil. Stir in rice. Sprinkle with cheese. Cover and cook on low heat 5 minutes. Top with coarsely crushed tortilla chips, shredded lettuce, chopped tomato and/or sour cream.
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Texas Buttered Pecan Rice In reply to
2 1/2 cups water
1 cup rice, uncooked
1 teaspoon salt
3 tablespoons butter
2 teaspoons lemon juice
1/4 teaspoon pepper
2/3 cup coarsely chopped pecans
2 to 3 scallions, thinly sliced
Pecan halves (optional)
Bring water to boil in medium saucepan. Stir in rice and salt. Cover tightly and simmer 20 minutes.
Stir in butter, lemon juice and pepper. Let stand covered until all liquid is absorbed (about 5 minutes).
Add pecans and scallions; mix well. Garnish with pecan halves, if desired. Makes 6 servings.
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Tomato Gravy over Rice In reply to
1 (28 ounce) can crushed tomatoes *
1/2 cup onions, chopped
4 slices bacon
1/4 cup diced green bell pepper
3 tablespoons flour
Black pepper
* Or use fresh tomatoes, and cook them down to about 2 cups.
Fry bacon until done but not crisp. Cut into pieces. Set aside.
Add onions and green peppers to skillet; sauté until soft.
Add tomatoes and simmer 20 minutes. Salt and pepper to taste.
Mix flour with enough cold water to make a smooth paste. Add to skillet, stirring constantly until thickened.
Serve over cooked rice.
Serves 4 to 6.
NOTE: You can omit the bacon and use any meat available (sausage, ham, etc.), or you can substitute 2 or 3 tablespoons butter.
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Verde Rice In reply to
1 pound Monterey jack cheese
1 pint sour cream
2 (3 ounce) cans chopped green chiles
3 cups cooked brown rice
1/4 pound Cheddar cheese
Combine first 4 ingredients. Top with Cheddar cheese. Bake at 350 degrees F for 30 minutes in buttered 8-inch square pan.
NOTE: Use a few chopped jalapeño peppers also for "spicy" taste.
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Wild Rice In reply to
Wash well 1 cup wild rice. Drain rice and add 4 cups boiling water and 1 teaspoon salt. Cover and simmer without stirring for 40 minutes.
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Re: [tubeN2] Rice Recipes In reply to


1-1/2 cups chopped celery
1-1/2 cups chopped onions
2 tablespoons butter
6 cups cooked long-grain white rice (cooked in chicken broth)
1 cup raisins
2/3 cups chopped walnuts or pecans
1/4 cup honey
2 tablespoons fresh lemon juice
1-1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/8 teaspoon cayenne
1/4 cup chopped parsley

Preheat the oven to 325º F. In a large heavy pot, cook the celery and onions in the butter for five minutes, or until soft. Add the remaining ingredients and toss to mix well. Spoon the mixture into a lightly oiled baking dish. Cover and bake for 30 minutes. Sprinkle the top with the parsley and serve immediately. Serves 12.
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