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Green Poblano Rice (Arroz Verde al Poblano)
Recipe from: Rick
Bayless's Mexican Kitchen: Recipes and Techniques of a World-Class
Cuisine by Rick Bayless, 1996.
1-2/3 cups chicken broth or water
2 fresh poblano chiles, stems and seeds removed, and roughly chopped
12 sprigs cilantro, plus extra for garnish
Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using
unsalted or water
1 tablespoon vegetable or olive oil
1 cup long grain white rice
1 small white onion, cut into 1/4-inch dice
5 garlic cloves, peeled and finely chopped
The flavoring: In a 2-quart saucepan, combine the broth and chiles,
bring to a boil, then partially cover and simmer gently over medium to
medium-low heat for about 10 minutes, until the chiles are very soft.
Pour the chile mixture into a food processor, add the cilantro (stems
and all), and process to a smooth puree. Press through a medium-mesh
strainer into a bowl and stir in the salt.
The rice: Wipe the pan clean, add the oil and heat over medium. Add
the rice and onion, and cook, stirring regularly, until the rice is
chalky looking and the onion is soft, about 5 minutes. Stir in the
garlic and cook a minute longer.
Add the warm (or reheated) chile liquid to the hot rice pan, stir
once, scrape down any rice kernels clinging to the side of the pan,
cover, and cook over medium-low heat for 15 minutes. Uncover and check a
grain of rice: It should be nearly cooked through. If the rice is just
about ready, turn off the heat, re-cover and let stand for 5 to 10
minutes longer to complete the cooking. If the rice seems far from done,
continue cooking for 5 minutes or so, retest, then turn off the heat and
let stand a few minutes longer. Fluff with a fork, scoop into a warm
serving dish, decorate with cilantro sprigs and it's ready to serve.
Advance preparation: The rice can be made several days ahead; turn
out the fluffed rice onto a baking sheet to cool, transfer to a storage
container, then cover and refrigerate. Reheat the rice in a steamer
basket set over boiling water.
Variations and improvisations: An obvious variation is to use 3 or 4
long green (Anaheim) chiles, or to mix poblanos and long greens with
hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from
1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins.
About 1 cup coarsely shredded roast (or barbecued) pork or smoked
salmon, mixed in toward the end of cooking, will make green rice a full
meal.
Red Bell Peppers Filled with Curried Rice
Recipe from: Gourmet, September, 1990.
1 cup short-grain rice
3 small red bell peppers, halved lengthwise and the seeds and ribs
discarded
1/2 cup sliced almonds
3 tablespoons unsalted butter
1-1/2 teaspoons curry powder
1/2 cup raisins, chopped coarse
4 scallions, chopped fine
cayenne to taste
In a heavy saucepan combine the rice, 1 1/2 cups water, and salt to
taste, bring the water to a boil, and cook the rice, covered, over low
heat for 15 to 20 minutes, or until the water is absorbed and the rice
is tender. In a kettle of boiling salted water blanch the bell pepper
halves for 4 minutes, plunge them into a bowl of ice and cold water to
stop the cooking, and let them drain well on paper towels.
In a skillet cook the almonds in the butter over moderate heat,
stirring occasionally, until they begin to turn golden, add the curry
powder, and cook the mixture, stirring, for 30 seconds. Add the raisins,
the scallions, and 1/2 cup water and cook the mixture, stirring
occasionally, until the liquid is reduced to about 1/3 cup. In a bowl
combine well the rice, the almond mixture, the cayenne, and salt to
taste, divide the mixture among the bell pepper halves, and serve the
bell peppers at room temperature.
Sticky Rice with Mango
Recipe from: Gourmet, June, 1994.
1-1/2 cups glutinous (sweet) rice
1-1/3 cups well-stirred canned unsweetened coconut milk
1/3 cup plus 3 tablespoons sugar
1/4 teaspoon salt
1 tablespoon sesame seeds, toasted lightly
1 large mango, peeled, pitted, and cut into thin slices (at least 24)
In a bowl wash rice well in several changes of cold water until water
is clear. Soak rice in cold water to cover overnight. Drain rice well in
a sieve. Set sieve over a large deep saucepan of simmering water (sieve
should not touch water) and steam rice, covered with a kitchen towel and
a lid, 30 to 40 minutes, or until tender (check water level in pan
occasionally, adding more water if necessary).
While rice is cooking, in a small saucepan bring 1 cup coconut milk
to a boil with 1/3 cup sugar and salt, stirring until sugar is
dissolved, and remove from heat. Keep mixture warm. Transfer cooked rice
to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30
minutes, or until coconut-milk mixture is absorbed. Rice may be prepared
up to this point 2 hours ahead and kept covered at room temperature.
While rice is standing, in cleaned small pan slowly boil remaining
1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring
occasionally, 1 minute. Transfer sauce to a small bowl and chill until
cool and thickened slightly. To serve, mold 1/4 cup servings of sticky
rice on dessert plates. Drizzle desserts with sauce and sprinkle with
sesame seeds. Divide mango slices among plates.
White Chocolate Rice Pudding with Dried Cranberry Compote
Recipe from: Bon Appétit, December, 1998.
4-1/2 cups whole milk
2/3 cup long-grain white rice
2/3 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
2 large egg yolks
3 tablespoons whipping cream
4 ounces good-quality white chocolate (such as Lindt or Baker's),
chopped
1 tablespoon grated orange peel
3/4 teaspoon ground cardamom
Combine first 5 ingredients in heavy large saucepan. Cook over
medium-low heat until mixture thickens and rice is very tender, stirring
occasionally, about 1 hour.
Reduce heat to low. Whisk egg yolks and cream in small bowl.
Gradually whisk in 1/2 cup rice mixture; return to same pan and cook 2
minutes, stirring constantly (do not boil). Remove from heat. Add
chocolate; stir until melted. Stir in orange peel and cardamom. Transfer
pudding to bowl; cover and chill until cold. (Can be prepared 1 day
ahead. Keep refrigerated.)
Spoon pudding into bowls. Top with Dried Cranberry Compote.
Dried Cranberry Compote (for White Chocolate Rice Pudding
with Dried Cranberry Compote above)
1-1/2 cups dried cranberries, coarsely chopped
1 cup cranberry juice cocktail
1/4 teaspoon vanilla extract
Pinch of salt
Combine all ingredients in heavy medium saucepan and bring to boil.
Cover and remove from heat. Let stand until cranberries have absorbed
liquid but are still slightly chewy, about 1 hour. Refrigerate until
cold. (Can be prepared 2 days ahead. Keep refrigerated.)
Avgolemono
Recipe from: Soup: A Way of Life by
Barbara Kafka, 1998.
4 cups basic chicken stock
6 tablespoons uncooked long-grain white rice
8 egg yolks
1/4 cup fresh lemon juice
coarse salt, to taste
freshly ground black pepper, to taste
In a medium saucepan, bring the stock to a boil. Stir in the rice and
cook until tender, about 8 to 10 minutes.
Meanwhile, beat the egg yolks and lemon juice together in a large
bowl.
When the rice is tender, slowly ladle half of the hot broth into the
yolks to temper them, whisking constantly. Whisk the egg yolk mixture
into the broth and place over low heat. Cook, stirring constantly, just
long enough to thicken the soup. Do not boil. Season to taste with salt
and pepper.
Pineapple Fried Rice
Recipe from: The Vegetarian Table: Thailand
by Jacki Passmore, 1997.
1 large ripe pineapple
1-3/4 cups long-grain white rice
2-1/2 cups water
2 tablespoons shredded coconut, toasted, for garnish (optional)
1/3 cup (1-1/2 ounces) finely sliced long beans or green beans
2-1/2 tablespoons peanut or vegetable oil
2-1/2 teaspoons finely minced garlic
1/2 cup (2-1/2 ounces) finely diced yellow onion
1/2 cup (2-1/2 ounces) diced firm tofu bean curd) or tempeh
2 teaspoons grated or finely minced fresh ginger
1/3 cup (2-1/2 ounces) sliced canned straw mushrooms, or 2 ounces fresh
oyster mushrooms, sliced if large
1/4 red bell pepper, diced
1 mild fresh red chili, seeded and chopped
2 teaspoons tomato paste
1-1/2 teaspoons mashed yellow bean sauce or fermented tofu and its brine
Superfine white sugar, to taste
Light soy sauce, to taste
Cut the pineapple in half lengthwise, cutting straight through the
crown (leaves). Using a sharp knife, remove the flesh from the skins.
Cut the flesh into 1/2-inch cubes. You will need 1-1/2 cups for this
recipe. Turn the 2 empty pineapple skins upside down on a tray to drain.
Place the rice into a heavy saucepan and add the water. Cover and
bring to a rapid boil over high heat. Reduce the heat to the lowest
setting so the rice cooks very gently (place a heat diffuser over the
heat source, if necessary). Do not lift the lid for at least the first
so minutes of cooking; then, if you want, stir the rice lightly with a
fork and return the lid promptly. Cook until all the liquid has been
absorbed and the rice is fluffy and dry, about 6 minutes longer.
Meanwhile, in a small skillet without oil, toast the coconut if using,
until golden, stirring constantly, about 2 minutes. Set aside to cool.
Parboil the beans in a small saucepan of lightly salted water for
1-1/2 minutes. Drain and set aside. Heat the oil in a wok or large
skillet over high heat. Add the garlic and fry, stirring constantly, for
30 seconds. Add the onion and diced tofu or tempeh, and stir-fry until
lightly golden, about 3-1/2 minutes. Add the ginger, beans, mushrooms,
bell pepper, chili, tomato paste, and yellow bean sauce or fermented
tofu. Stir over high heat for about 2 minutes, then add the rice and
continue stirring, tossing, and turning until well mixed.
Stir the 1-1/2 cups diced pineapple into the rice, and add the sugar
and soy sauce. Cook a little longer until heated through. Mound the rice
in the pineapple shells and garnish with the toasted coconut. Serve at
once.
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