"HAVE A RICE DAY"

GO TO:

Appetizers

Salads

Desserts

 

ENTRÉES

 

 

How to Prepare Rice

 

For best results when instructions are not available use this method:

 

In a large saucepan, combine 1 cup (250ml) rice, liquid (see chart), 1 tsp (5ml) salt (optional), and 1 Tbsp (15ml) butter or margarine (optional).  Heat to boiling, stirring occasionally.  Reduce heat; cover and simmer.  Cook according to time specified on chart.  If rice is not quite tender or liquid is not absorbed, replace lid and cook 2 to 4 minutes longer.  Fluff with fork.

 

Microwave:  Place ingredients in a 2 to 3 qt (2 to 3L) microwave baking disk.  Cover and cook High 5 minutes or until boiling.  Reduce to Medium and cook 15 minutes (30 minutes for brown rice).  Fluff with fork.

 

1 cup (250ml) uncooked	Liquid	Cooking Time
Regular-milled medium or short grain	1½ to 1¾ cups (375-425ml)	15 minutes
Regular-milled long grain	1¾ to 2 cups (425-500ml)	15 minutes
Brown	2 to 2½ cups (500-625ml)	45 to 50 minutes

For more flavour, substitute chicken or beef broth for water

 

 

 

 

Kokuho Rose_® Filipino Rice

 

A very versatile rice entree.  It can be used as the main course and vegetables planned to go with it to complete your menu.  Everyone will want seconds.

 

2 Tbsp	(30ml)	vegetable oil		4 cups	(1000ml)	cooked Kokuho Rose® rice
2 lbs	(910g)	raw chicken meat, cut into chunks		1 small ½ cup	(125ml)	diced pimiento   chicken broth
1 lb	(455g)	raw pork, cut into cubes ½ inch size		½ cup	(125ml)	sherry wine
2 cloves		garlic, minced fine		1 Tbsp	(15ml)	sugar
1 large		onion, cut in half, then sliced thinly		¼ tsp	(1ml)	freshly ground black pepper
2 medium		fresh ripe tomatoes, peeled and cut  up in chunks (or substitute one 16 oz canned whole tomatoes)		dashes		salt or more to taste
1 cup	(250ml)	edible-pod sugar peas (Chinese  pea-pods), diced, parboiled 1/2 minute in boiling water		1 tsp	(5ml)	Parsley and olives for garnishes

 

Add oil to hot skillet.  Stir-fry chicken and pork until golden brown.  Put aside.  Stir-fry garlic, onion and green pepper until softened.  Add tomatoes.  Mix and continue cooking covered for five minutes.  Ad the previously cooked chicken and pork, sherry wine, salt, black pepper, sugar, broth, pimiento and cooked rice.

 

Stir the mixture carefully.  Adjust seasonings to taste.  Cover.  Continue to simmer and cook slowly until heated through.  Liquid should become completely absorbed.

 

 

CHICKEN RICE CASSEROLE

 

2 cups	(500ml)	uncooked Kokuho Rose® rice		½ tsp	(2ml)	fresh ginger root, grated
2 cups	(500ml)	chicken stock, strained		2 fried		soybean cakes (aburage), sliced into 1" x ½" strips (optional)
2 cups	(500ml)	chicken breast meat, diced		3 Tbsp	(45ml)	light Japanese soy sauce
1 medium		carrot, julienned		2 Tbsp	(30ml)	sweet rice wine (mirin)
1 cup	(250ml)	fresh button mushrooms, or 2-3 shiitake mushrooms, sliced		1 tsp	(5ml)	salt
1		burdock root (gobo), peeled and slivered		2½ Tbsp	(38ml)	sugar
½ cup	(125ml)	frozen peas, thawed

 

Soak rice for ½ hour and drain.  Place drained rice in a large heavy pot with a tight fitting lid or use your electric rice cooker.  In another saucepan heat the strained chicken stock.  Add diced chicken, vegetables (leave out peas), aburage and seasonings.  Cook for about 15 minutes.  Set aside to cool.

 

Measure 2 cups of the above flavoured stock and add to drained rice.  Add more stock or water if necessary to make 2 cups.  Cover rice pan.  Bring rice to a rolling boil.  Lower heat to simmer and add cooked seasoned chicken/vegetables.  Mix carefully together.  Cover.  Steam another 15-20 minutes.  Rice will be cooked at this point but allow to stand another 10 minutes without opening the lid to fully flavour the rice.

 

Just before serving, fluff up the rice kernels with a wet rice paddle or fork.  Garnish with the warm peas.

 

Serves 5 or more.

 

 

TSURU MAI GREEN RICE

 

Creamy vegetarian rice with green chilies to make for a touch of spiciness.  If a milder flavour is desired leave out the chilies.  This casserole is a fine accompaniment to any menu.  It also disguises spinach for those who otherwise might steer away from the vitamin rich greens.

 

2 Tbsp	(30ml)	butter, melted		2 Tbsp	(30ml)	parsley, minced
¼ cup	(50ml)	green onions, chopped		2		eggs, beaten
2 cups	(500ml)	cooked Tsuru Mai brown rice		1 can	(210g)	(7 oz) Mexican-style green chile peppers, diced
1½ cups	(375ml)	milk		1 tsp	(5ml)	salt
¾ cups	(175ml)	cooked spinach, moisture squeezed out, chopped		dashes		black pepper
1 cup	(250ml)	grated Cheddar cheese

 

Melt butter in a 2 quart casserole.  Add all other ingredients.  Set casserole in a pan of hot water 1 inch deep.  Bake in pre-heated 350^oF oven for about 45 minutes until center is set when tested with a knife.  Serves 4.

 

 

TSURU MAI SHERRIED BEEF

 

¼ cup	(50ml)	dry sherry		1 medium		onion, cut into chunks
3 Tbsp	(45ml)	soy sauce		2 Tbsp	(30ml)	vegetable oil, divided
¾ lb	(341g)	beef top round steak, sliced into 1/8 inch strips		1 Tbsp	(15ml)	cornstarch
2 large		carrots, cut into diagonal slices		2 cups	(250ml)	hot cooked Tsuru Mai rice
1 large		green pepper, cut into strips

 

Combine ½ cup water, sherry, and soy sauce; pour over beef and marinade 1 hour.  Stir-fry carrots, green pepper and onion in 1 tablespoon oil in large skillet over medium-high heat.  Remove from skillet; set aside.  Drain beef and reserve marinade.  Brown beef in remaining 1 tablespoon oil.  Combine cornstarch with reserved marinade.  Add vegetable and marinade mixtures to beef; cook, stirring, until sauce is thickened.  Serve over hot rice.  Serves 4

 

 

AAR CEE BASMATI BOMBAY CHICKEN RICE (PLAW)

Serve hot with tossed green salad garnished with onion, and plain yogurt.  When eating set aside the whole spices which need not be eaten.

 

2 cups	(500ml)	AAR CEE Basmati rice (wash and soak in warm water for 10 minutes)		2¼ lb	(1kg)	ready-cut chicken, skinned and washed
¼ cup	(50ml)	butter		2 tsp	(10ml)	salt, or to taste
¼ cup	(50ml)	margarine		½ tsp	(2ml)	crushed garlic
1 large		onion, chopped		1 tsp	(5ml)	crush ginger
4		cloves		1 large		tomato, finely diced
4		1 inch cinnamon sticks or bark		½ cup	(125ml)	plain yogurt
1 tsp	(5ml)	cumin seeds		½ tsp	(2ml)	crushed serano (optional)
6		black peppercorns		1 Tbsp	(15ml)	lemon juice
1		whole serano hot (optional)		6 pieces		potatoes about 2" x 2½" (5-6cm) (optional)
3 lb	(1.5kg)	chicken (skinned, cut into serving-size pieces and washed OR		1 Tbsp	(15ml)	chopped cilantro leaves

 

Heat oil and marine on medium heat, add onions and fry until slightly brown.  Add the whole spices, serano (slit) and cumin seeds, and sauté for one minute.  Add chicken, 1 tsp. salt, garlic, tomatoes, yogurt, crushed serano and lemon juice.  Cook for about 15 minutes or until chicken is almost cooked.  Add enough water to the mixture to make 4½ cups (1L) liquid.  Add rice, potatoes, chopped cilantro leaves, and 1 tsp (5ml) salt.  Cover partially; cover over medium heat.  When the water has evaporated, cover and cook in preheated (300^oF /150^oC) oven for 15 minutes.

 

 

AAR CEE BASMATI INDONESIAN FRIED RICE - (NASI GORENG)

 

1 cup	(250ml)	AAR CEE Basmati Rice		½ lb	(225g)	cooked meat diced (or chicken or fish) or mixed vegetables
1½ cup	(375ml)	water				Shredded Omelet:
1 tsp	(5ml)	dried shrimp, soaked for 45 minutes in enough water to cover, and drained		2 Tbsp 3	(30ml)	butter eggs, beaten salt and pepper to taste
2 medium		onions, finely chopped				cucumber, thinly sliced
½ tsp	(2ml)	cayenne pepper

 

Wash rice and add to boiling water with salt, and cook for 10 minutes.  Drain thoroughly, spread on a large dish and leave to cool.

Heat oil in large frying pan or a wok on medium heat.  Fry onions until they turn transparent.  Add garlic and cayenne powder and cook for 2 minutes.  Add meat (or chicken or fish) and fry for 2 minutes, stirring all the time.  Add the cooked rice and the shrimps.  Fry quickly, stirring frequently, until the rice turns a pale golden colour.  Put on a heated serving dish and keep hot.

Heat the butter in frying pan, stir in the beaten eggs, seasoned with the salt and pepper to taste.  Cook gently on both sides.  Take out of the pan and shred finely.

Arrange the shredded omelet on top of the rice, garnish with cucumber and serve hot.  Some soy sauce may be sprinkled on top if desired.  Serves 4.

 

 

GOLDEN PACIFIC JASMIN PORK AND PRAWNS RICE

 

2¼ lb	(1kg)	Golden Pacific Jasmin Rice, cold cooked per instructions on bag		4 oz 4 oz	(100g) (100g)	mushrooms, sliced spring onions, chopped
8 oz	(200g)	lean pork		2-3		eggs
4 oz	(100g)	peeled prawns		2 tsp	(10ml)	soy sauce
8 oz	(200g)	shelled peas and sliced green beans				oil salt and pepper to taste

 

Cut meat, prawns and vegetables uniformly and same size as the peas, not larger.  Beat eggs with soy sauce and reserve.

Cook all the diced ingredients in a deep, oiled pan or wok, season to taste with salt and pepper.  Add the rice, stirring until it becomes quite hot and the rice grains separate.  Pour the eggs over the whole mixture.

Increase heat to cook and keep stirring until the eggs have been integrated into the mixture and are quite dry.

 

 

GOLDEN PACIFIC JASMIN CHICKEN FRIED RICE

 

1½ cups	(375ml)	Golden Pacific Jasmin Rice		1 Tbsp	(15ml)	each, chopped green and red peppers
6 cups	(1.5L)	water		2 Tbsp	(30ml)	chopped green onions
1½ tsp	(7ml)	salt		1 Tbsp	(15ml)	soy sauce
3 Tbsp	(45ml)	oil		½ cup	(100ml)	bite sized pieces of chicken breast
2		eggs, beaten

 

In a large saucepan, bring water to a boil.  Add salt and the rice and cook until rice is tender.  Drain the rice in a colander or strainer and run cold water over the rice.  Drain well, spread on a tray and refrigerate until cold.

Heat 1 tsp. (5ml) oil in a wok and scramble the beaten eggs.  Remove and set aside.

Heat rest of the oil in a wok and stir fry the chicken until almost done.  Adding peppers and onions, cook for a further 1 minute.

Stir in the cold rice.  Stir for a few minutes until rice is hot.  Add the scrambled eggs and the soy sauce and mix well.

If the wok is not big enough, the rice may be fried in smaller batches.

 

 

RICE AND VEGETABLE FRITTATA

 

¼ cup	(60ml)	oil		1½ cups	(375ml)	milk
2 cups	(500ml)	onions, chopped		1½ qt	(1.5L)	cooked white or brown rice
3 cups	(750ml	mushrooms, sliced		1½ qt	(1.5L)	cheddar cheese, shredded
2 dozen		eggs		1½ qt	(1.5L)	tomatoes, chopped

 

Sauté oil, onions, green peppers, and mushrooms for 1 to 2 minutes.  Whisk together eggs and milk and season with salt and pepper.  In a large bowl combine rice, cheese and tomatoes and then add the vegetables and egg mixture.  Pour into a lightly greased 12 x 20 inch (30 x 50cm) steam table pan.  Bake at 400^oF (200^oC) 40 to 45 minutes or until set.  Let stand 10 minutes before cutting into portions.  Serves 12

 

Chef's Tips

Vary the taste using red pepper, broccoli and Swiss cheese.  Season the egg mixture with cayenne pepper, dried or fresh chopped herbs to taste.  Whole sliced tomatoes and additional cheese can be placed on top of frittata before baking.  For personalized service, make individual frittatas and serve in small skillets directly at the table.

 

 

PEPPERONI POCKETS

 

¼ cup	(60ml)	oil		1½ qt	1.5L	cooked white rice
1½ cups	(375ml)	onions, chopped		1½ cups	(375ml)	pepperoni, chopped
1½ cups	(375ml)	green peppers, chopped		2/3 cups	(150ml)	parmesan cheese, grated
3½ cups	(875ml)	seasoned tomato sauce		24 pieces		fresh or frozen and thawed puff pastry, roll and cut into 5-inch (13cm) squares
¼ cup	(50ml)	tomato paste

 

Sauté oil, onions, green peppers for 1 minute.  Add tomato sauce and paste and simmer for 2 to 3 minutes.  Remove from heat.  Add rice, pepperoni and parmesan cheese to the vegetable mixture.  Cool.

Brush outside edges of puff pastry with egg.  Divide filling among centre of each square.  Fold into triangle, press edges with fork.  Brush tops with egg.  Place on ungreased baking sheet.  Bake at 400^oF (200^oC) for 20 minutes or until golden brown.

 

Chef's Tips:

Vary filling by using different tomato sauces and adding mushrooms, zucchini or olives.  Spicy Italian sausage can replace pepperoni.  Pockets can be assembled and frozen before baking.  Place on baking sheets in freezer, when completely frozen transfer to freezer bags for easier storage.  To serve, thaw pockets completely and bake as directed.

 

 

ORIENTAL RICE WALNUT WRAPS

 

2 Tbsp	(30ml)	vegetable oil		½ cup	(125ml)	rice vinegar
2 Tbsp	(30ml)	fresh gingerroot, minced		2 cups	(500ml)	walnuts, toasted, chopped
2		garlic, minced		3 Tbsp	(45ml)	sesame oil
7 cups	(1.75L)	stir fry vegetables (peppers, carrots, snow peas, baby corn and water chestnuts)		¼ cup 12	(50ml)	cilantro, chopped flour tortillas, warmed
¾ tsp	(4ml)	red pepper flakes		¾ cup	(175ml)	Hoisin sauce
1½ qt	(1.5L)	cooked aromatic (Jasmin) rice		As Needed		Lettuce
12 oz	(350g)	bean sprouts

 

Sauté gingerroot and garlic in the oil.  Add to skillet the vegetables and red pepper flakes.  Cook 5-7 minutes or until tender crisp.  Add to vegetables rice, bean sprouts, walnuts, vinegar and sesame oil.  Cook for 2 minutes.  Season to taste with salt and pepper.  Remove rice mixture from heat stir in cilantro.

Spread each tortilla with 1 Tbsp (15ml) hoisin sauce.  Top with lettuce and 1 cup (250ml) rice mixture.  Roll, cut diagonally in half or serve open face.  Yield 12 servings

 

Chef's Tips:

Add variety by substituting almonds for walnuts.  Strips of grilled beef or chicken can be added, as well as grated orange zest and orange juice.  Substitute hoisin sauce with teriyaki sauce.  Wraps can also be prepared ahead and assembled at last minute to be served cold.  These also make great appetizers when cut in small slices.