Costa Rican Beef & Vegetable Soup with Yellow Rice

Yield: 6 Servings
2 Ound Lean, boneless
- beef chuck
1 1/2 inch cubes
1 g Onion, thinly sliced
1 Up Celery, thinly sliced
3 Cloves garlic, minced
1 Dry bay leaf
1 g Red bell pepper, seeded and
Cut into thin, bite-size
1 1/2 Up Water
2 cn (about 14 1/2 oz.@)
Beef broth
------------------------YELLOW RICE----------------------------- g
Ear corn, cut into 3/4 inch Thick slices Up Coarsely shredded cabbage
Up Lightly packed cilantro Leaves Salt and pepper
THE SOUP Arrange beef cubes slightly apart in a single layer in a
shallow baking pan. Bake in a 500 oven until well browned (about 20
minutes). Meanwhile, in a 3 1/2 quart or larger crockpot, combine
onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef
to crockpot. Pour a little of the water into baking pan, stirring to
dissolve drippings and pour into crockpot. Add broth and remaining
water. Cover and cook on low about 8 hours. About 15 minutes before
beef is done, prepare Yellow Rice. While rice is cooking, increase
cooker setting to high; add corn. Cover; cook for 5 minutes. Add
cabbage; cover and cook until cabbage is bright green, 8 to 10 more
minutes. Stir in cilantro; season with salt and pepper. Ladle soup into
wide, shallow bowls; add a scoop of rice to each. THE RICE 1 tablespoon
salad oil 1 small onion, finely chopped 1 cup long-grain white rice 1/4
teaspoon ground turmeric /4 cups water Heat oil in 2-quart pan over
medium heat. Add the onion; cook, stirring until onion is soft but not
browned, (3 to 5 minutes). Stir in the rice and tumeric; cook, stirring
occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.

Cornish Hen Halves and Wild Rice

Yield: 4 Servings
1/4 c Green onions, sliced
1 T Margarine
1 t Chicken bouillon granules
1/4 t Ground sage
1/3 c Wild rice
1/3 c Long grain rice
1/4 c Carrot, shredded
2 T Snipped fresh parsley
2 Cornish game hens, halved
- lengthwise (1 to 1/2 pounds
- each)
1/4 c Apple juice concentrate
1 t Lemon juice
2 md Apples, sliced
In a medium saucepan, combine green onion, margarine, bouillon
granules, sage, and 1 1/3 cups water. Bring to boiling. Stir in wild
rice; reduce heat. Cover and simmer for 30 minutes. Stir in long
grain rice, carrot, and parsley. Cover and simmer for about 20 minutes more or until rice is done and liquid is absorbed.
In a shallow baking dish, spoon rice mixture into four mounds. Place
hens on rice mounds; cover loosely with foil. Roast in a 375F oven for
30 minutes.
Meanwhile, in a small bowl combine the apple juice concentrate and
lemon juice. Uncover hens; roast for about 35 minutes more or until
drumsticks can be twisted easily in sockets. During the last 15
minutes, add apple slices; brush hens and apples with apple juice
Makes 4 servings.

Cooking Rice on the Stove

Yield: 1 Serving

1 Free Flow Recipe
This is gonna seem so simple that you won't believe that it will work,
but it does. The thing with rice cooking is that folks tend to make it
too hard. Get out a nice heavy pan with a tight fitting lid. (Visions
is nice for this cause you can see what's going on in the pot.) Get a
bag of normal ol' long grain rice++not Rice-A-Roni or Uncle Ben's or
any of that "converted" stuff. Dump as much into the pot as you like
(one cup dry makes about three cups cooked).
At this point, you can either rinse it or not. If you don't the rice
will be a tad stickier when done. (That makes it good for eating with
chopsticks.) If you rinse it well it will be a tad "fluffier".
Personally, over the years I've come to NOT rinse my rice. It's just
too much work and I can't really see that much difference in the
finished product.
Level the rice in the pot and place your index finger so that it just
touches the surface of the rice. Add water until the level comes just
up to the crease at the backside of the top of the first knuckle on
your index finger. Crank the heat up on the stove quite high and put
the pot of rice on the burner. Stir the rice lightly before it comes
to a boil, just once, so it doesn't stick. Let the shebang come to a
full, rolling boil, then lower the heat to about medium. Let it boil,
UNDISTURBED, until the free water evaporates and little holes appear in
the surface of the rice.
When this stage is reached, immediately lower the heat to the lowest
setting possible (one of those "flame tamers" that you set on the
burner can be helpful here), cover the rice and let it simmer and steam
for about twenty minutes. DO NOT LIFT THE LID UNTIL THE TIME HAS
ELAPSED-DO NOT STIR THE RICE!!! Sorry++didn't mean to shout. ;-} When
the time has passed you will have a pot of perfectly cooked rice.
Fluff it a bit when you put it in the serving dish. No complex
procedures, no measurements and very little fuss and muss...
This is an old Chinese method of cooking rice and it works regardless
of the amount of rice used. Just remember the "first knuckle rule" and
things should work well. I don't add salt to mine, but I don't imagine
that it would cause any problems. I've never cooked brown rice this
way, but I imagine it would work if you doubled the steaming time.
Another easy way to get perfect rice is to buy one of those Japanese
rice cookers. They run around forty bucks and are really quite good at
what they do. I'm using one made by Hitachi that works very well.

Company Microwave Rice

Yield: 4 Servings
1 c Rice; unconverted, uncooked
2 T Butter
1/3 c Celery; finely chopped
1/3 c Green onion; finely chopped
3 T Soy sauce
1 c Bouillon; chicken
1/2 c Mushrooms; fresh sliced
1/2 c Peas; frozen
rice and butter and cook, uncovered on HIGH (100%) for 4 to minutes or
till rice has browned. Stir 2 times while cooking. Add celery and green
onions and cook an additional minute. Add remaining ingredients except
mushrooms and peas. Stir well and return to microwave. Stir and let
stand covered for 10 minutes. If mushrooms and peas are done, serve.
If not, microwave 3-5 minutes to complete. Fluff and serve.

Columbian Squash Stuffed With Dirty Rice

Yield: 6 Servings
1 Columbian squash, about
- 5 pounds
1 lb Extra lean ground chuck
1/4 lb Chicken giblets, chopped fine
1/4 lb Bulk sausage
2 T McIlhenny Tabasco pepper
- sauce
1/4 t Salt
2 Small cayenne peppers,
- chop fine
Olive oil
2 c Beef stock or water
The Columbian squash used in this recipe may be replaced with a small
pumpkin, as the edible portions are similar in color, taste and
Cut and remove a section of the squash top as if you were about to
carve a "Jack-O-Lantern". Remove the seeds and stringy parts of the
vegetable. Mix the salt and McIlhenney Co. Tabasco sauce and rub onto
the inside of the squash (or pumpkin). Replace the squash top, and
microwave on high for about 5 minutes. While squash is in the
microwave, brown the ground meats, along with the chicken giblets in a
small amount of olive oil in a heavy skillet. When the meats are
browned, drain off excess fat, then add beef stock or water bring to a
boil, add the package of dirty rice mix, return to boil, lower heat and
simmer 5 minutes. Place the mixture into the squash or pumpkin, replace
the top and microwave on high for about 6 minutes per pound of squash.

Coconut Rice Noodles

Yield: 4 Servings
150 g Dried rice noodles
2 t Sesame oil
225 g Firm tofu
300 Vegetable stock
75 g Creamed coconut
2 T Soy sauce
1 sm Onion
2 lg Red chillies
3 Garlic cloves
100 g Beansprouts
4 Spring onions
2 T Fresh coriander
Preparation: Cut the tofu into 2.5cm cubes Crumble the creamed coconut
Grate the onion Finely slice the chillies Crush the garlic cloves
Thinly slice the spring onions Chop the fresh coriander
Pour boiling water over the noodles and leave for one minute then rinse
wuth cold water and drain thoroughly.
Heat the oil in a large frying pan and fry the tofu cubes until lightly
golden on all sides.
Heat the vegetable stock in a medium pan, then add the creamed coconut,
soy sauce, onion, chillies and garlic and simmer for 5 minutes.
Add the cooked noodles, beansprouts, spring onion slices and fried tofu
and cook for a further 3 minutes. Season to taste, add the coriander
and serve.
cal per serving 12g protein 35g carbohydrate 29g fat 6g saturated fat
(medium)_ no added sugar 4g fibre (medium) 0.78g salt (medium)

Chunky Chicken Rice Soup

Yield: 7 Servings
1 c Cooked cubed chicken
1 t Oil for frying
2 c Chicken broth
1 c Water
10 oz Frozen mixed vegetables
1/2 t Poultry seasoning
1/4 t Pepper
1 c Minute Rice
1 T Dried parsley
>. In a skillet, fry chicken in hot oil until browned. Add broth,
water, vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce
heat to low, cover and simmer 5 minutes. Stir in Minute Rice and
parsley; cover, remove from heat. Let stand 5 minutes before serving.

Chinese: Shrimp Fried Rice

Yield: 3 Servings
c Cold cooked rice
3 Eggs, slightly beaten
1/3 c Raw shrimp, cleaned and
1/3 c BBQ pork
1/2 t Cornstarch
1 t Wine
1 T Soy sauce
1/4 t MSG (optional)
2 Green onions, diced
1 t Salt
Peanut oil
Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into
small strips.
Heat peanut oil over high heat. Stir-fry shrimp and chicken. When
done, sizzle in 1 tsp. wine.
Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, /4
tsp. MSG and the diced green onion. Add 1 tsp. salt (or more).
Stir-frry for at least 10 minutes over MEDIUM heat. Add egg strips.
Serve hot.
Note: The cooked rice should not be sticky. It might even be better to
use day-old rice. If you must use freshly cooked rice, you may spread
the rice on a cookie sheet and let cool completely before you stir-fry

Chinese Pork & Shrimp Rice Noodles in Broth

Yield: 6 Servings
4 Oriental mushrooms; dried
. * OR *
. 6 fresh mushrooms
6 Leaves of Napa cabbage
1/2 lb Pork chop meat; thinly
. sliced into 1/4" strips
1 T Soy sauce
1 t Hoisin sauce
3 T Water
2 t Cornstarch
4 T Vegetable oil
3 Green onions; cut into 2"
. slivers
1 c Small shrimp; peeled &
. deveined
8 c Chicken stock
1/2 lb Rice stick noodles (may
. substitute egg noodles
. or vermicelli)
1 t Salt
1/4 t Black pepper
Soak the dried mushrooms in hot water for 10 minutes. Remove the stems
and slice the caps into strips. (Just slice the fresh mushrooms, if
using fresh). Set aside.
Stack the cabbage leaves; then cut across into strips 2 inches wide.
Cut each strip across the width into slivers 2 inches in length. Set aside.
Place the pork strips in a bowl with the soy sauce, hoisin sauce, water
and cornstarch. Mix until the pork is thoroughly coated. set aside to
marinate for 20 minutes.
Heat the oil in a wok or large skillet over high heat and stir-fry the
pork for 3 minutes. Using a slotted spoon, drain the pork and remove
to a paper-towel-lined plate.
Bring the oil back up to high heat and stir-fry the mushrooms and
onions for 2 minutes. Add the shredded cabbage and shrimp and fry
until the shrimp becomes pink and the cabbage becomes limp.
Add the stock and bring to a boil. Add the rice noodles and boil for
one minute. Return the pork to the wok just to heat through and season
with the salt and pepper.
NOTE: Some ingredients may be available only at Asian grocers.
Vietnamese variation: Omit the mushrooms. Stir-fry the onions with the
pork. Substitute 3 large tomatoes, each cut into 6 segments, for the
cabbage. Serve the soup in individual bowls, first placing a lettuce
leaf torn into a few pieces, a few bean sprouts, 4 or 5 narrow strips
of cucumber, 3 mint leaves and a scattering of chopped cilantro leaves
in the bottom of each bowl before pouring the soup in. Garnish with a
sprinkling of crushed peanuts. This version may also be made with
chicken instead of pork.
Nutritional Information per serving: 411 calories, 20g fat, 122mg
cholesterol, 1753mg sodium

Chinese Fried Rice

Yield: 4 Servings
4 c Rice, leftover; cold
6 sl Bacon; cooked,crumbled OR-
1/4 c BACOs
1 T Sugar, white
3 T Soy sauce dark
3 Eggs
4 Green onions; including
- green, sliced
1/4 c Peas, frozen (optional)
- Bacon drippings or oil
Cut bacon into cubes and cook until crisp. Drain but keep drippings.
Set bacon aside.
Beat 3 eggs in bowl with a little water until well blended Heat wok
over med high temp, pour 1 Tbl bacon fat drippings into wok. Pour eggs
in wok, scramble until set and remove and set aside.
Place 2 Tbl bacon fat drippings into wok. Place cold rice into wok and
stir fry for 2 - 3 mins. Add sugar and soy sauce, stir fry until
uniform in color. Add green onions, (peas - optional), bacon and cooked
eggs. Stir fry for another minute, serve hot.
You can add any other meats such as leftover cooked pork, chicken, ham,
etc. Add with the green onions and peas.
Follow above except use peanut oil instead of bacon drippings. Replace
bacon with 1/4 cup of BACOS or BACO chips.

Chinese Crab Rice

Yield: 6 Servings
Stephen Ceideburg
2 Green onions, chopped
1 Piece fresh ginger,
- 2-3 cm, grated
4 T Dry sherry
3 T Light soy sauce
3 Blue crabs
400 g Glutinous rice
1 T Soy sauce
1 T Oil
1 t Sugar
The Chinese have comfort food, too, and this dish qualifies. You will
need a large steamer; if you don't yet have one, they can be bought
cheaply in large Chinese or Vietnamese food stores where you can also
pick up the glutinous rice. The dish takes considerably longer to cook
than the previous recipes but little more of the cook's time. By the
time the rice is cooked, it is saturated with crab flavour.
Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy
sauce. Prepare three green blue swimmers crabs. Chop two of them into
several pieces with a large knife or cleaver and crack the hardest
pieces of the shell with a hammer. Crack the third crab thoroughly all
over but do not chop up. Pour the sherry-soy sauce mixture over the
crabs and leave to marinate for an hour. Wash 400 grams glutinous rice
in several changes of water until the water runs clear.
Put the rice into a saucepan and pour over it 1.5 L water. Bring to the
boil and boil for 5 minutes. Drain.
In the bottom of a heatproof dish at least 12 cm deep and of a size to
fit into your steamer, pack in the chopped crab pieces, reserving the
marinade. Pour the rice over the top and pack it down. Press the intact
crab into the top of the rice. To the marinade, add a further
tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1 teaspoon
sugar. Pour over the crabs and rice.
Put the dish in the steamer over boiling water and steam for 35-40
minutes. Serve. Diners deal first with the top crab, now half buried in
rice, then fish around, for the rest of the crab pieces in rice.

Chinese Chicken Cooked with Rice

Yield: 4 Servings
1 1/2 c Long grain white rice
8 oz Boneless chicken thighs
- with skin removed
1 T Light soy sauce
2 t Dark soy sauce
2 t Rice wine or dry sherry
1 t Salt
2 t Sesame oil
1 t Cornstarch
1 1/2 T Peanut oil
2 t Minced peeled fresh ginger
tb Dark soy sauce tb Finely chopped scallions
PUT RICE IN CLAY POT or medium-sized pot with water to cover about
-inch. Bring rice to boil; cook until most water evaporates. Reduce
heat to low and cover tightly. Coarsely chop chicken; combine with soy
sauces, wine, salt, sesame oil and cornstarch. Heat wok or large saute
pan until hot. Add oil and ginger; stir-fry for 10 seconds. Add
chicken, and stir-fry for 2 minutes. Pour the contents of wok on top of
the rice, cover, and continue to cook for 10 minutes. Just before
serving, drizzle the soy sauce on top of the rice and garnish with the

Chil-Beer Brisket Of Beef Over Wild Rice Amadine

Yield: 8 Servings
2 1/2 lb Fresh Beef Brisket
1/2 c Diced Onion
1 t Salt
1 t Pepper
1/4 t Garlic Powder
1 Bottle (12 Oz) Chili Sauce
1 Bottle (12 oz) Beer
1 x Wild Rice Amadine
ea Med. Ripe Tomatoes, Sliced x Parsley Sprigs
Place beef brisket, fat side down, in deep roasting pan. Sprinkle
brisket with onion, salt, pepper and garlic powder. Pour chili sauce
over brisket. Cover tightly and cook in slow oven (325 degrees F.) for
3 hours. Pour beer over brisket. Increase oven temperature to
moderate (350 degrees F.) and continue cooking, covered, 30 minutes.
Place brisket on large serving platter and surround with Wild Rice
Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very
thin and serve with hot cooking liquid.

Chickenlegs with Mango Chutney & Carott-Rice

Yield: 2 Servings
18 oz Chickenlegs,allready cooked
1 Mango, fresh or
1/3 oz Mango ,canned
1 Onion
1 Piece of fresh Ingwer
1 T Oil
2 oz Raisins
1 T Sugar
3 T Vinegar
1 T Catsup
1/2 t Coriander
1/2 t Kurcuma
5 oz Rice
3 T Coconut, shredded
3 1/2 oz Carotts
1/3 oz Butter
2 T Sugar
Bake the precooked chickenlegs in 200 C oven untill they are brown. 2.
Peel the mango, remove stone and cut into small cubes. 3. Peel and chop
onion finely. 4. Peel and chop ingwer finely. 5. Heat the oil and saute
the onion; add the mango and ingwer.Saute a minute more.Add the rest
and let it simmer 30 minutes. Let it cool and season as hot as you
like. 6. Simmer the rice in saltwater until done; keep warm 7. Put the
coconut into a dry skillet and brown it. Peel the carotts and cut into
fine strips or grate them. 9. Heat the butter in skilett and fry the
carotts shortly; add sugar and heat until sugar has become caramel.
Stir all the time. 10.Add carotts and the coconut to the rice, mix and
serve with the cold chicken and the cold mango. Good for hot

Chicken-Flavored Rice Mix

Yield: 1 Serving
4 c Uncooked Long Grain Rice
1 t Salt
2 t Dried Parsley Flakes
4 T Instant Chicken Bouillon
2 t Dried Tarragon
1/4 t White Pepper
Combine all ingredients in a large bowl. Stir until evenly
distributed. Put about 1 1/3 cups into three 1-pint containers and
label as Chicken-Flavored Rice Mix. Store in a cool, dry place and use
within 6 to 8 months.
Makes about 4 cups of mix.
cups cold water and 1 T butter or margarine in a medium saucepan. Bring
water to a boil over high heat. Cover and reduce the heat and cook for
15 to 25 minutes, until liquid is absorbed.
Makes 4 to 6 servings.

Chicken Yellow Rice

Yield: 4 Servings
2 x Chicken Breasts, Halved
1 T Extra-Virgin Olive Oil
Garlic Clove, Chopped
1 sm Onion, Chopped Fine
1 c Raw Rice
3 c Water
1 pn Saffron Threads Or Powder
1 c Chopped Broccoli (Or Frozen)
Saute the chicken in the oil with the garlic and onions until lightly
browned. Remove mixture to a large pot, discarding excess oil. Add the
rice, water, and large pinch of saffron to the pot and bring to a boil.
Reduce the heat and simmer. tightly covered, until the rice is tender
(at least 30 min.), adding extra water if necessary. When the rice is
nearly tender, add the broccoli to the top of the pot and cover. Cook
for 5 min more. Broccoli should be bright green and tender when the
meal is cooked. If the rice is done before the broccoli, simply turn
off the heat, cover the pot again, and let the broccoli finish cooking
by steaming. Children like the novel idea of "yellow" rice.

Chicken Rice Soup

Yield: Makes 8-3/4 cup servings
2 Garlic cloves - finely
2/3 c Onion - chopped (about 1
md Onion)
8 c Basic chicken stock - (see
3 Celery stalks - cut in
1/2 -inch slices
3 Carrots - peeled and cut
1/2 -inch thick
2/3 c Brown rice - rinsed
1 c Chicken - cooked, cut in
Bite size chunks
1 t Marjoram - dried
3/4 t Salt
1/2 t Pepper
In a 4-quart soup pot, cook the garlic and onion in 2 tablespoons of
the chicken stock until the onion is translucent. Add the celery,
carrots, rice, and remaining chicken stock. Simmer for 40 minutes.
Add the cooked chicken pieces, marjoram, salt, and pepper. Simmer for 2
- 3 more minutes, and serve.

Chicken Rice Skillet

Yield: 4 Servings
1 T Oil
1/4 c Green onions, chopped
1 Garlic cloves, crushed
2 Chicken breasts, boneless
1 cn Cream of mushroom soup
1 1/2 c Milk
4 oz Mushrooms, canned
1/4 t Black pepper
1 1/4 c Rice, quick, uncooked
Cut chicken into thin strips. Heat oil in skillet. Add onions and
garlic and cook two minutes, stirring occasionally. Add chicken. Cook
until browned on all sides.
Stir in soup, milk, mushrooms, and pepper. Heat to boiling. Add rice;
reduce heat to low. Cover; simmer until done, stirring occasionally.
Garnish with additional chopped green onions.
Sylvia's comments: This is a keeper. Quick, easy, and VERY low-fat if
you trim the fat from the chicken, use Campbell's fat-free soup and
low-fat milk. I threw in 1/2 lb frozen green beans, too, since I like
all-in-one meals.

Chicken 'n Rice in a Bag

Yield: 4 Servings
-Virginia Sonier (HCMC24B
3 lb Chicken parts
2/3 c Water
1 c Raw converted rice
1 package Dry onion soup mix
1 cn Cream of chicken soup
Rinse chicken and pat dry. Set aside. Combine rice, soup, and water in
crock-pot; stir well to mix in soup. Place chicken in a see-through
roasting bag; add dry onion soup mix. Shake bag to coat chicken well.
Puncture 4-6 holes in bottom of bag. Fold top of bag over chicken and
place in crock-pot on top of rice. Cover and cook on LOW setting 8-10

Chicken Livers and Mushrooms with Rice 100

Yield: 6 Servings
10 x Minutes preparation time
25 x Minutes cooking time
------------------------INGREDIENTS----------------------------- c
Chicken broth /2 c Rice tb Butter Chicken livers; cut into -1/2 inch
pieces /2 c Onion; chopped /2 c Mushrooms; sliced Freshly ground
pepper tb Dry white wine tb Fresh parsley; chopped /2 c Parmesan
cheese; grated
In a medium-size saucepan, bring chicken broth to a boil. Add rice,
reduce heat to low, and cook, covered, until broth is absorbed by rice,
about 15 minutes.
Meanwhile, in a large frying pan, melt butter over medium-low heat.
Saute livers, onions, and mushrooms for 5 to 8 minutes. Season with
pepper. Add wine and simmer 2 minutes.
Pack rice into a 5-cup ring mold, unmold onto a platter. Spoon liver
mixture into center. Srinkle with parsley and Parmesan cheese.

Chicken Curry Kabobs On Rice

Yield: 6 Servings
1/2 c Yogurt, plain
1/4 t Curry powder
1/4 t Ginger
1 1/2 lb Chicken breast
3 c Rice, cooked
2 Green onions, sliced
1 t Garlic, minced
1/4 t Chili powder
1/4 t Salt
6 Skewers
1 Tomato, large, chopped
Mix yogurt, garlic and spices. Marinate in refrigerator at least 6
hours, turning occasionally. Soak bamboo skewers for 1 hours. Drain and
discard marinade. Thread chicken on skewers. Cook 8 to 10 minutes on
grill, turning twice. Toss rice with tomato and green onions. Serve
skewers over rice.

Chicken Breasts With Rice

Yield: 4 Servings
1 Jar (2 1/2 oz) Dried Beef
2 Med. Stalks Celery, Chopped
1 Small Onion, chopped
1 T Butter or Margarine
2 c Cooked Rice
2 T Chopped Parsley
1 Jar (1 oz) Pine Nuts (opt.)
1 1/2 lb (2 Med.) Chicken Breasts *
1/2 t Seasoned Salt
1 x Paprika
* Have the butcher bone and cut each breast in to halves.
~--- Snip beef into small pieces. Cover and microwave beef, celery,
onion and margarine in 2-Qt casserole on high (100%) until onion is
crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts.
Arrange chicken breasts skin sides up and thickest parts ot outside on
rice mixture. Sprinkle with seasoned salt and paprika. Cover and
microwave 5 minutes; turn casserole one half turn. Microwave until
chicken is done, 8 to 11 minutes.

Chicken Baked Rice

Yield: 8 Servings
4 c Long grain rice (or instant)
1/3 c Crisco Oil
1 cn Mushrooms (optional)
- save the juice
4 c Water,or water + saved juice
1 c Diced celery (optional)
1 Green pepper (optional)
2 c Cooked chicken or turkey
- some may want to try
- to substitute ham or beef
1 package Onion sou[ mix
4 T Soya sauce
Combine all ingrediants in a large dish or pot. Add Garlic and Pepper
as desired. Cook in oven at 360 F for 1 hour. Place in a container and
freeze unused protion till needed.

Chicken and Rice Casserole

Yield: 4 Servings
3 lb Chicken; cut up, skinned
1 1/2 t Dried thyme leaves
1 t Paprika
1 t Salt
1/2 t Pepper
2 T Vegetable oil
1 lb Yellow onions; halved,sliced
2 T Minced fresh gingerroot
4 lg Cloves garlic; minced
3/4 lb Shiitake mushrooms; or
3/4 lb -regular mushrooms stemmed,
- halved, quartered if big
1 Yellow pepper; diced
3 c Chicken broth
1 1/2 c Jasmine rice
----------------NUTRITIONAL INFORMATION/SERV---------------------
x Calories x G protein x G carbohydrate x G fat x My cholesterol x
Mg sodium
Place chicken in bowl. In cup, mix thyme, paprika, 1/2 t salt and 1/4
t pepper; sprinkle over chicken. Turn to coat.
In Dutch oven, heat oil over medium-heat; brown chicken in batches, 3
to 4 minutes each batch, removing chicken to plate after browning. To
drippings in pan, add onions; saute 1 minute. Add remaining
ingredients and remaining salt and pepper. Mix; top with chicken.
Cover; bake 35 to 40 minutes or until chicken and rice are cooked.

Chicken and Rice

Yield: 4 Servings
6 Bonless chicken breasts,
- skinned
2 cn Cream of chicken soup
1 cn Cream of mushroom soup
1 package Rice-a-roni (chicken
- flavor)
1 Salt and pepper to taste
In slow cooker put chicken breast with canned soups, alt and ppper.
Cook all day on LOW (approx. 10 hrs. or until chicken is tender). Fix
Rice-A-Roni per directions on box. Put on plate and place chicken and
gravy on top.

Chicken & Rice Jambalaya Style

Yield: 4 Servings

Chicken & Rice Dinner

Yield: 6 Servings
2 lb To 3 lb broiler/fryer
- chicken, cut up
1/4 c (to 1/3 cup) flour
2 T Oil
1 1/2 c Long grain rice
1 t Poultry seasoning
1 t Salt
1/2 t Pepper
1 c Milk
2 1/3 c Water
Chopped fresh parsley
Dredge chicken pieces in flour. In a skillet, heat oil on medium and
brown chicken on all sides. Meanwhile, combine rice, poultry
seasoning, salt, pepper, milk and water. Pour into a greased 13x9x2"
baking pan. Top with chicken. Cover tightly with foil and bake at 350
degrees for 55 minutes or until rice and chicken are tender. Sprinkle
with parsley before serving.

Chicken & Rice

Yield: 4 Servings
2 lg Chicken breasts
- [boneless skin on or off]
1 cn Cream of chicken soup
1 cn Cream of celery soup
1 cn Cream of mushroom soup
1 cn (soup can full)
- rice [do not use minute - rice]
3/4 cn (soup can) milk
1/8 t Salt
1/4 t Pepper
Mix the soups, milk and the rice, and pour into a 9"x13" baking pan
Split the chicken breasts into 4 equal parts and place them on top of
the soup mix... Season with the salt and pepper and whatever else you
Bake in a 300? oven for 2 hrs... garnish as desired and serve...

Chestnuts With Rice

Yield: 4 Servings
1 md Onion, sliced finely
1/4 lb Mushrooms, sliced
Margarine as required
1 t All-purpose flour
1/2 c Stock
1 lb Chestnuts, boiled
Salt & black pepper
1/2 c White wine
2 c Cooked rice
Saute onion & mushrooms in margarine till brown. Add flour & blend.
Gradually add stock. Stir till smooth. Add peeled & chopped chestnuts
& mix well. Season. Add white wine, heat to boiling point & serve
over rice.

Cheese and Rice Casserole

Yield: 4 Servings
2 1/2 c Brown rice, cooked
3 Green onions, chopped
1 c Low fat cottage cheese
1 t Dried dill
1/4 c Grated parmesan cheese
1/2 c 1% milk
Combine all in a mixing bowl. Pour into casserole dish sprayed with
nonstick spray.
Bake at 350F for 15-20 minutes.
One serving = 2 breads, 1 protein, 1/2 milk Per serving-- 235 calories

Cheese and Rice Casserole

Yield: 4 Servings
2 1/2 c Brown rice cooked
3 Green onions, chopped
1 c Lowfat cottage cheese
1 t Dried dill
1/4 c Grated Parmesan cheese
1/2 c Lowfat milk
Combine all ingredients in a mixing bowl. Pour into a lightly oiled
casserole. Bake at 350 F for 15 to 20 minutes.

Char Kway Teow (Stir-Fried Rice Noodles)

Yield: 4 Servings
2 Chinese sausages (lop cheong)
1/4 lb Medium shrimp (36 to
- 40 per pound), shelled
- and deveined
1 t Salt
1/4 lb Cleaned squid, with tentacles
- (See Technique Note)
1/4 lb Chinese barbecued pork
1/4 t White pepper
1 1/2 T Dark soy sauce
1 1/2 T Light soy sauce
1 T Oyster sauce
2 lb Fresh rice noodles,
- in 5/8-inch-wide strips
4 T Peanut oil
4 Cloves garlic, chopped
4 Shallots, sliced (1/2 cup
- sliced)
6 Fresh red chiles, seeded
- and chopped
1 c Bean sprouts, tails removed
1 c Shredded Chinese cabbage
2 lg Eggs
4 Green onions, chopped
Fresh coriander sprigs,
- for garnish
Nothing is more fascinating and delicious than eating at the open- air
street hawker centers in Asia, particularly in Singapore. Each stall
serves a specialty, typically an honest, unpretentious, home-style dish
for $1 to $3 a plate. This rice noodle dish is hawker food at its best.
If done right, its fragrance will tell you how good it's going to be as
soon as it arrives at your table. Singapore hawkers will use whatever
seafoods are available, including cockles and sliced fish cakes in
addition to those suggested in this recipe. Feel free to experiment.
Steam the sausages for 10 minutes. Cut them in thin diagonal slices.
Toss the shrimp with 1/2 teaspoon of the salt. Let them stand for 10
minutes, rinse well with cold water, drain, and pat dry. Cut the squid
into 1/4 inch rings and tentacles. Cut the barbecued pork into
1/4-inch-thick slices. Combine the white pepper, soy sauces, and
oyster sauce in a bowl; set aside. Just before cooking, put the noodles
in a large bowl and pour boiling water over them. Stir gently with
chopsticks to separate the strands, drain, and shake off the excess
water. Preheat a wok; when hot, add 2 tablespoons of the oil. Add the
remaining 1/2 teaspoon salt and the garlic, shallots, and chiles and
cook over medium-high heat until the garlic is golden brown. Increase
the heat to high and toss in the shrimp and squid; stirfry until the
shrimp turn bright orange and the squid looks opaque white, about 2
minutes. Add the sausage slices, barbecued pork, bean sprouts, and
cabbage; toss and stir until the vegetables begin to wilt. Remove
everything in the wok to a platter and set aside. Add the remaining 2
tablespoons of oil to the wok; when hot, toss in the well-drained
noodles. Gently toss and flip the noodles to heat them through. Be
careful not to break them; it is okay if they brown slightly. Push the
noodles up the sides of the wok to make a well in the middle; pour in
the soy sauce mixture, then toss the noodles gently to sauce them
evenly. Make a well again and break the eggs into the middle. Without
mixing them with the noodles, scramble the eggs lightly. When the eggs
begin to set, add the green onions and return the seafood mixture.
Gently toss together to reheat and mix. Serve hot, with a hot chill
sauce for seasoning to taste. Garnish with coriander sprigs. NOTE:
Both here and in Asia, fresh rice noodles are usually purchased rather
than made at home. Look for them in Asian markets or Chinese take-out
dim sum shops. This dish can be prepared with dried rice noodles;
however, it is worth taking the time to seek out the fresh variety.
Make certain that your wok is well seasoned or the fragile rice noodles will break apart and stick to the pan. Although I hesitate
recommending that you cook with a non stick wok or skillet, they will
work fine if you are more comfortable with them. TECHNIQUE NOTE; To
clean squid, start by separating all the tentacles from the heads,
cutting across as close as possible to the eyes. Squeeze out and
discard the hard, pea sized beak in the center of each cluster of
tentacles. Rinse the tentacles and drain them in a colander. Grasp the
mantle (the saclike "body" of the squid) in one hand and the head in
the other and pull apart; the entrails will pull out attached to the
head. Pull the transparent quill out of each mantle. Discard
everything but the tentacles and mantles. Running a little water into
each mantle to open it up, reach in with a finger and pull out any
entrails remaining inside. (Working over a second colander to catch all
the debris will make cleanup easier.) You can remove the spotted outer
skin or leave it on (I prefer to remove it). Transfer the cleaned
mantles to a cutting board, slice them crosswise to the desired
size,and add them to the tentacles in the colander. Give everything
another rinse and drain thoroughly.
Makes 4 to 6 servings

Cauliflower & Wild Rice Soup

Yield: 2 Quarts
1 md Onion, chopped
1 c Thinly sliced celery
1 c Sliced fresh mushrooms
1/2 c Butter or margarine
1/2 c Flour
1 qt Chicken broth
2 c Cooked wild rice
2 c Cauliflower florets, cooked
1 c Light cream
In a large saucepan, saute onion, celery and mushrooms in butter until
tender. Sprinkle with flour. Stir to coat well. Gradually add chicken
broth. Cook and stir until thickned. Stir in wild rice, cauliflower and
cream until well blended. Cook gently until heated through. Do not

Catalan Rice

Yield: 6 Servings
2 1/2 c Fish Stock
1/4 t Saffron Threads
1/4 c Dry White Wine
6 T Lard
1/2 lb Chorizo, Sliced 1/4"
1 1/2 lb Pork Loin, 1" Cubes
1 Onion, Thinly Sliced
2 Bell Peppers, Julienned
2 Tomatoes, Peeled, Seeded
3 Large Squid
2 c Long-Grained Rice
3/4 c Blanched Almonds
1/3 c Pine Nuts
3 Garlic Cloves, Minced
1 c Artichoke Hearts, Drained
18 Clams Or Mussels, Scrubbed
1/2 c Peas
1/4 c Pimientos, Julienned
2 T Fresh Parsley, Minced
Clean squid and cut body sacs into rings. Cut tentacles in half. In a
small saucepan, bring stock to a bare simmer. Crush saffron and
combine it with wine in a small bowl. In a flameproof casserole or
paella pan, heat the lard over moderately high heat. Saute the chorizo and pork, turning them until they are browned. Add the onion, bell
peppers, tomatoes, and squid and cook the mixture over moderate heat,
stirring, for 15 minutes. Stir in the rice and cook for 1 minute,
stirring. Stir in almonds, pine nuts, garlic, saffron mixture, and
artichoke hearts. Ladle in enough stock to just cover the rice mixture.
Bring to a boil and simmer it, covered, for 20 minutes. Arrange the
clams in the rice, add the peas, and simmer for -15 minutes, or until
the rice is just tender and the clams open. Discard any clams that do
not open. Garnish with pimientos and parsley.

Carrot-Rice Soup

Yield: 6 Servings
1 lb Carrots, peeled and chopped
1 md Onion, chopped
1 T Margarine
4 c Chicken broth, divided
1/4 t Dried tarragon leaves
1/4 t Ground white pepper
2 1/4 c Cooked rice
1/4 c Light sour cream
Snipped parsley or mint
- for garnish
Cook carrots and onion in margarine in large saucepan or Dutch oven
over medium-high heat 2-3 minutes or until onion is tender. Add 2 cups
broth, tarragon, and pepper. Reduce heat; simmer 10 minutes. Combine
vegetables and broth in food processor or blender; process until
smooth. Return to saucepan. Add remaining 2 cups broth and rice;
thoroughly heat. Dollop soup cream on each serving of soup. Garnish
with parsley.
Makes 6 servings.

Carrot-Rice Puree

Yield: 1 Serving
2 T Brown rice, uncooked
6 Carrots, scrubbed and chopped
- in small pieces
1 1/3 c Water
A nutritious, smooth dish with a bit of texture for older infants.
(or broth or leftover ooking liquid from cooking vegetables) 1 teaspoon
sweet butter (optional)
Place rice and carrots in a saucepan with the water and cover. Simmer
until the water is absorbed--about 30 to 40 minutes. When cool enough
to handle, puree in blender or food processor with butter until smooth
Refrigerate, or freeze leftovers in ice cube tray.
Makes 1-1/ cups

Camp Tuna and Rice

Yield: 4 Servings
2 cn Tuna; and liquid
1 c Quick-cooking brown rice
2 T Instant dried onikon
2 T Green pepper flakes
1 3/4 c Boiling water
Heat tuna in its oil in a skillet. Add remaining ingredients and bring
to a boil. Cover and cook 15 to 20 minutes.

Cajun Spiced Chicken and Rice

Yield: 3 Servings
1 T Flour
1 Cooking bag
1 c Rice, instant
1 Bell pepper, cut in chunks
1/2 c Onion, chopped
1/4 c Celery, sliced
1/2 t Thyme leaves
1/4 t Salt
14 1/2 oz Tomatoes, canned, cut in
1/4 c Water
4 To 6 pieces chicken
1/4 t Cayenne
1/4 t Garlic powder
Preheat oven to 350. Shake flour in cooking bag; place in 13x9x2-inch
baking pan. Combine rice, green pepper, onion, celery, thyme and salt
in bag. Add tomatoes and water; squeeze bag to blend ingredients.
Arrange ingredients in an even layer. Combine cayenne pepper and
garlic powder; sprinkle lightly over chicken. Place chicken in bag on
top of rice mixture. Close bag with nylon tie; make half-inch slits in
top. Bake 1 hour or until tender. Makes 2-3 servings.

Cajun Rice 'N' Sausage

Yield: 4 Servings
3/4 t Paprika
1/4 t Anise Seed; lightly crushed
1 t Fresh Marjoram; minced
2 T Fresh Basil; minced
2 ds Tabasco Sauce
1/2 t Pickled Jalapeno Peppers
- minced
1 T Worcestershire Sauce
1/2 c Canned Tomato Puree
14 1/2 oz Can Cut Tomatoes;
- with their juices
1/4 lb Chicken Sausage
4 c Cooked Brown Rice
2 c Stir-Fried Vegetables
1/4 lb Cooked Shrimp
1 Green Onion; minced
1/4 c Parsley; chopped
Combine paprika, anise seed, marjoram, basil, Tabasco, jalapeno,
Worcestershire, tomato puree and canned tomatoes with juice. Stir to
combine. Preheat oven to 375?F. Lightly prick sausages with the tines
of a fork. Place in a small baking pan and roast for 15 minutes. Remove
from oven; reduce oven temperature to 350?F. Cut sausages into /4"
Combine rice, sausages, and 1 cup tomato mixture in a 2 quart
casserole; par to an even layer. Combine vegetables and shrimp with
remaining tomato mixture; spoon over rice and sausages. Cover and bake
for 15 minutes, until hot. Stir in green onions and parsley.
Per Serving: 395 calories, 23 g protein, 63 g carbohydrate, 8 g fat, g
saturated fat, 107 mg cholesterol, 529 mg sodium, 5 g fiber.

Cajun Jambalaya Rice

Yield: Makes 4 1-cup servings
1 md Onion - chopped
3 Garlic cloves - finely
1 lg Bell pepper - green, cut
Into 1/2" pieces
2 1/2 c Basic chicken stock - see
5 Scallions - finely sliced
1 c Brown rice - long grained
3 Italian plum tomatoes -
Cored, seeded, chopped
1/4 lb Turkey ham - baked, all fat
Removed, 1/2" cubes
1/4 t White pepper
1/4 t Black pepper - fresh ground
3/4 t Cayenne pepper
1/2 t Cumin
1/4 t Allspice
1/4 lb Shrimp - peeked and deveined
ds Tabasco sauce - (optional)
1/4 c Parsley - fresh, chopped
In an 8-quart pot saute the onion, garlic, and green pepper in 3 Tbsp.
of stock for 5 minutes.
Add two-thirds of the scallions, the rice, and tomatoes, and cook for 5
minutes over medium-low heat, adding a little more of the stock if
Add the cubed turkey ham, the three peppers, cumin, allspice, and the
remaining stock, and cook on very low heat, covered for 40 minutes. Add
the shrimp and cook for 2 minutes.
Taste for spiciness. You can add 5-6 drops of Tabasco sauce (I prefer
Louisiana Gold Sauce) for a more pungent flavor.
Serve garnished with parsley and the remaining scallions.

Buttered Saffron Rice

Yield: 6 Servings
2 t Saffron;leaf saffron
2 T Milk; warm
1 T -Salt
2 c Rice, basmati
4 T Butter
"The darker (the redder) the saffron colour, the better the quality. It
usually comes from Spain, but the best, really expensive stuff, is
grown in Kashmir, where I went to see it growing. There are many
different grades. Watch out for fake or dyed saffron. Buy it from a
reputable source. To use it in a recipe, I roast it in a cast-iron pan
until it's crisp to draw out the colour, then crumble it lukewarm milk
and let it sit for three to four hours."
Place saffron in small, dry, hot pan over medium heat about 1 minute or
just until fragrant. Crumble into milk. Fill large pot with about 13
cups water; add salt and bring to boil. Meanwhile, place rice in medium
bowl and cover with cold water. Immediately drain rice through
colander. Wash and drain two more times. When water is boils, add rice
and stir once; bring to boil. Cook 5 minutes; rice should be slightly
hard in the centre. Drain in colander and place in ovenproof dish.
Drizzle saffron milk over rice, tossing over a couple of times very
gently. Divide butter into four pieces; place over rice. Cut pieces of
aluminium foil 2 inches larger than rim of dish; place on top of dish;
place lid on foil. Bake in preheated 300F oven to 50 minutes, checking
after 40 minutes to see if rice is cooked. Serve saffron-coloured
streaked rice spooned on warmed platter. SERVES:6

Brussels Sprout and Rice

Yield: 6 Servings
1 cn 10 3/4 ounces condensed
Cream of Mushroom soup
1 c Milk
1 T Butter
1 t Salt
3/4 t Caraway Seed
2/3 c Regular Rice
2 package Frozen Brussel
- Sprouts
10 oz each, cut in half
About 40 minutes before serving: In 12 inch skillet, over medium heat,
heat undiluted soup, milk, 1 cup water, butter, salt and caraway seed
to boiling; stirring occasionally. Stir in rice; reduce heat to low;
cover and simmer 15 minutes. Stir in brussel sprouts; cover and
continue to cook 15 minutes or until rice and brussel sprouts are
tender; stirring occasionally.

Brown Rice Pilaf

Yield: 4 Servings
1/2 t Instant chicken bouillon
1 c Sliced fresh Mushrooms
3/4 c Brown Rice, quick cooking
1/2 c Shredded Carrot
1/4 t Dried Marjoram, crushed
1/4 c Thinly sliced Green Onion
2 T Snipped fresh Parsley
In a medium saucepan stir together bouillon granules and 1 cup water.
Bring to boiling. Stir in mushrooms, brown rice, carrot, marjoram, and
dash pepper. Reduce heat and simmer, covered, for 12 minutes. Remove
from heat; let stand for 5 minutes. Add green onion and parsley; toss
lightly with a fork. Serve immediately.
************************************************* Per serving: 104
calories, 3 g protein, 21 g carbohydrates, 1 g fat, 0 mg cholesterol,
mg sodium, 205 mg potassium.

Brown Rice Jambalaya

Yield: 8 Servings
1/2 lb Diced ham or bacon (cut
- bacon crosswise into
- thin strips)
4 Chicken legs (2 1/2 pounds)
1 lb Cajun-style sausage
3 md Garlic cloves, peeled
1 md Onion, peeled, cubed
1 md Green bell pepper,
- cored, cut in 1-inch
- squares
2 md Tomatoes, peeled,
- cored, quartered
1 1/2 c Raw brown rice
1/2 t Each, dried oregano
- leaves, dried thyme leaves,
- file
Powder, ground black pepper
1/4 t Each, cayenne pepper,
- ground cumin
3 c Chicken broth
1/2 lb Peeled, deveined raw shrimp
I seem to remember you being involved in a conversation about brown
rice a few months back... Here's something that you might find
Put ham or bacon in a 4-quart soup kettle and cook over low heat until
fat is rendered. Increase heat to medium and stir until cooked, about
5 minutes.
Remove chicken skin, cut meat off the bones and then cut boneless
chicken into bite-size pieces. Add to kettle or skillet with bacon or
ham and toss until color turns pale, about 4 minutes. Remove bacon or
ham and chicken with a slotted spoon and put on paper toweling; set
aside. Add sausage to kettle and brown all over, about to 8 minutes;
remove. Leave 2 tablespoons fat in kettle; pour off and discard
remaining fat.
Insert metal blade in food processor. Mince garlic by adding to
machine with motor on. Add onion and chop very coarsely with half
second pulses. Add green pepper and process with half-second pulses
until mixture is chopped to medium consistency. Add mixture to kettle
and stir over low heat until softened, about 10 minutes. Process
tomatoes until pureed; set aside.

Brown Rice Casserole

Yield: 6 Servings
4 c Cooked brown rice
Half block of tofu
1 lg Onion
2 md Carrots
2 Celery stalks
1 Green pepper
2 md Zucchini =OR=-
- other summer squash
6 oz Mushrooms, wiped clean
1 T Olive oil
1 T Butter
3 Garlic cloves finely chopped
1 t Nutritional yeast (optional)
1 t Ground cumin seeds
1 t Salt
1 c Mushroom broth; -=OR=-
- Vegetable stock, or water
6 oz Grated cheese (Jack,
- muenster, Cheddar or Gouda)
Fresh herbs, for garnish
- (Parsley
- or Cilantro, Thyme,
- Marjoram)
This was one of the most popular dishes at Greens Restaurant in San
COOK RICE. SET THE TOFU on a slanted board or pan to drain, and prepare
the vegetables. Chop the onion, carrots, celery, pepper, and zucchini
into pieces about 1/2-inch square. Quarter mushrooms if they are small,
and cut them into sixths or eighths if they are large. Cut the tofu
into 1/2-inch cubes. Heat the olive oil and the butter and fry the
onion over medium heat until it is lightly browned, about 5 minutes.
Add the garlic, nutritional yeast, if using, cumin and salt. Stir until
blended and cook for 1 minute. Add the carrots, celery, green pepper
and 1/2 cup of the liquid, cover pan, and braise the vegetables until
they begin to soften, about 5 minutes. Add the zucchini and mushrooms
and cook 7 to 10 minutes. The vegetables should be nearly, but not
completely, cooked. If the pan gets dry while they cook, add a little
more liquid. Preheat oven to 350F. Combine the vegetables with rice and
cheese. Season with salt and plenty of freshly ground black pepper. Gently mix in the tofu, and put mixture into lightly oiled casserole.
Add a little more liquid to moisten. Cover with foil and bake 1/2 hour.
Remove foil and bake 15 minutes. Garnish with fresh herbs.

Brown Rice & Wheat Berries (Vegan)

Yield: 1 Serving
2 1/4 c Water
1/3 c Wheat berries
1/3 c Brown rice
1 T Saute fluid (pick your a
Compatible favoriet)
1/4 c Chopped scallion
1/4 t Salt
1/8 t Pepper
In 2qt pan, boil water. Add berries, return to boil. Reduce heat,
simmer, covered, 1 hour. Stir in brown rice. Cover, simmer 50 minutes
longer. 5 minutes before rice is finished, saute scallion until
softened. Combi ne with rice and wheat mixture, along with spices.
Note: The original recipe called for 2 Tbs. pignoli (pine nuts), tosted
in 1 Tbs butter, before adding the scallions. I simply eliminated them. I'll run both combinations through my recipe program, and re-post if it
can be done <= 10% cff. The original recipe's 'Health Tip' suggested
omitting salt, substituting unsalted margarine, and/or eliminating the

Brazilian Chicken Rice Soup

Yield: 4 Servings
1 3 lb Chicken
1 Bay leaf
1 Medium onion, quartered
1 Whole clove
2 Ripe tomatoes, quartered
1 Carrot, cut into 1" pieces
1/4 c Chopped celery leaves
20 Black peppercorns, tied in
A piece of cheesecloth
1/2 c Uncooked white rice
Salt & freshly ground black
3 Carrots, thinly sliced on
The diagonal
1/4 c Finely chopped flat-leaf
Wash the chicken thoroughly. Remove the skin and any pieces of fat.
Pin the bay leaf to 1 onion quarter with the clove. Place the chicken
in a large pot with the tomatoes, onion quarters, 1 carrot, celery
leaves, and peppercorn bundle. Add 10 cups cold water and bring to a
boil. Using a ladle, skim off the fat and foam that rise to the
surface. Reduce the heat and simmer for 1 hour, skimming often to
remove the fat.
Remove the chicken from the broth and let cool. Strain the broth into
a large saucepan, pressing the vegetables to extract the juices. (There
should be about 8 cups of broth.) Pull the chicken meat off the bones
and shred or finely dice it.
Add the rice, salt, and pepper to the broth and simmer for 10 minutes.
Add the thinly sliced carrots and celery to the soup with the shredded
chicken and half the parsley. Simmer the soup for another 10 minutes,
or until the rice is tender. Correct the seasoning, adding salt and
pepper to taste. Sprinkle with the remaining parsley and serve at

Bombay Rice & Lentils

Yield: 4 Servings
1/2 Onion,medium-size,chopped
2 T Salad oil
1 c Rice,brown,uncooked
1 T Tomato paste
2 1/2 c Water
1/4 t Cinnamon
1/4 c Lentils,uncooked
1/2 t Salt,seasoned
1/2 c Raisins
1/2 c Pinenuts
Saute onion in oil in large skillet until soft.
Add rice; cook, stirring, several minutes.
Combine tomato paste, water, cinnamon and lentils in a bowl; add to
Bring mixture to a boil; cover tightly, reduce heat and simmer 30
Stir in seasoned salt, raisins and pinenuts.
Grease an 8-inch-square baking dish; pour in rice mixture.
Cover and bake in preheated 350'F. oven 20 to 30 minutes.

Blanched Gai Lan Dressed with Rice Wine and Oyster Sauce

Yield: 4 Servings
2 T Oyster sauce
2 T Chicken stock
1 T Shao Hsing wine, or
- dry sherry
1/2 t Sugar
1/2 t Sesame oil 1 To 1 1/2 lb gai lan (Chinese broccoli)
1 t Salt
1 T Peanut oil
Gai lan is Chinese broccoli. It's not much like the Western stuff. It
has thinner stems, flowers and leaves and is eaten more as a green.
Combine the oyster sauce, chicken stock, Shao Hsing wine, sugar and
sesame oil in a small saucepan. Bring to a boil and cook until sauce
thickens. Set aside.
Wash the gai lan in cold water. Trim off and discard the tough
bottoms. Peel stalks if they are thick and tough; leave gai lan whole
or cut into thirds.
Bring 3 to 4 quarts of water to a boil in a wok or stock pot; add the
salt and oil. Add the greens, bring back to a second boil. Turn off the heat and let greens stand for a minute or two. When the green
stalks brighten, test one for doneness. It should be tender and crisp.
Drain immediately and shake off excess water.
Transfer to a platter, pour dressing over, and serve immediately.
Serves 4 to 6.
PER SERVING: 35 calories, 2 g protein, 4 g carbohydrates, 1 g fat (0 g
saturated), 0 mg cholesterol, 298 mg sodium, 2 g fiber.

Black-eyed Peas And Rice Salad

Yield: 8 Servings
3 c Hot cooked (boiled) rice
1 1/2 c Cooked black-eyed peas =OR=-
10 oz -Frozen black-eyed peas
- (cooked - according
- to package directions)
1 T Dijon-style mustard
1 t Salt (or to taste)
Freshly ground pepper
3 T Red wine vinegar
3/4 c Extra-virgin olive oil (or
- part safflower oil)
1 md Onion; minced
1 Garlic clove; minced
1 lg Carrot; peeled and grated
1/4 c Minced chives or parsley
1 Head of radicchio =OR=-
- Boston
- lettuce (for garnish)
This salad version of the traditional Southern New Year's dish called
Hoppin' John can be prepared a day ahead and stored in the
refrigerator. Allow it to come to room temperature before serving.
THE MUSTARD, salt, pepper and vinegar until dissolved. Dribble in the
oil while whisking. Toss the black-eyed peas and the rice with the
vinaigrette until everything is nicely coated. Mix in the onion,
garlic, carrot and chives or parsley. Bring to room temperature before
serving. This dish can be prepared a day ahead and refrigerated,
covered. Place in a bowl and surround with lettuce leaves; serve at
room temperature.

Blackeyed Peas and Rice

Yield: 8 Servings
1 x Dried black-eyed peas
1 x Lipton Rice 'n' Sauce Cajun
1 x Stew Meat
1 x Bell pepper
1 x Onion
1 T Pepper
1 t Creole or Cajun seasoning
1 x Cayenne pepper or hot sauce
Look thru peas for rocks and wash through 3 waters. Soak peas in water
overnight in fridge. The next day, throw out water they soaked in;
some claim this keeps beans from giving you a problem, but stay on this
diet a couple weeks and you won't have a problem anyway. It goes away.
Wash stew meat and put stew meat and pre-soaked peas in big pot on
stove and bring to boil, with PLENTY of water. Add seasonings to
taste. If you use Cajun seasoning it contains salt; so don't add extra
salt!!!! Otherwise, add salt to taste. When stew meat and peas come
to a boil, reduce to Medium and keep watching to add water so they
don't scorch. After about 40 minutes add packet of Rice and Sauce,
preferably Cajun flavor. Start watching the water really carefully
now, and add a pint from time to time. After about minutes of rice
cooking, add bell pepper, onion, and more seasonings if you need.
(This dish is good hot and peppery) Everything should be ready at the
same time. When test bite shows all is ready, eat!

Black Beans and Rice

Main Dish, Meat
Yield: 20 Servings
1 1/2 lb dried black turtle beans
1 large bell pepper, diced
1 hot pepper (optional)
tabasco (optional)
4 onions, diced
6 cloves garlic, chopped
3/4 c celery, diced
1/4 c parsley, chopped
2 T oregano, chopped
2 T basil, chopped
2 bay leaves
pn ground cloves
1/2 t ground cumin
4 beef boullion cubes
1 lb lean bulk pork sausage
1 lb pork, boneless cubed
1 lb stew beef chunks
1/2 lb ham, smoked (1/2" cubes)
1 1/2 lb smoked link sausage cut
- into 1" to 2" lengths
salt to taste
pepper to taste
2 T vinegar
----- Beans -----
Wash and look for gravel then soak overnight in a bowl being sure beans
are well covered with water. For cooking use a large crock pot.
----- Meats -----
First, brown bulk sausage in a skillet and pour off excess grease. Add
other meats and stir to brown. Add bell pepper, onion, garlic, celery,
and spices. Salt and pepper moderately, taste after cooking several
hours and add more if needed.
Add beans and soak water. If necessary add more water to cover entire
ingredients by at least two inches. Stir in four bouillon cubes. Cover
and cook on crock pot high for three hours then turn to low for at
least six hours.

Beef Teriyaki And Rice

Yield: 2 Servings
3 T Soy sauce
1 T Dry sherry
2 t Brown sugar
1 1/4 t Garlic powder
1 t Ground ginger
3/4 lb Flank steak strips Or
Chicken breasts
1 T Oil
3 c Bite size vegetables *
1 c Beef broth
4 t Cornstarch
Water to thin sauce if Necessary
*Three cups of veggies - suggest slant cut carrots, green onions, green
or red pepper chunks, a few pea pods if you have them. Mix soy sauce,
sherry, brown sugar and seasonings. Add beef or chicken. Let stand 10
minutes to marinate.
Stir fry meat in hot oil in wok until browned, remove. Add vegetables.
Stir fry until tender crisp. Mix broth and cornstarch, add to wok.
Bring to boil, boil 1 minute. Replace meat to wok to coat.
Serve over rice.

Basic Cooked Rice - Prudhomme

Yield: 6 Servings
2 c Uncooked rice (see note)
2 1/2 c Basic stock (Prudhomme)
1 1/2 T Onions, chopped very fine
1 1/2 T Celery, chopped very fine
1 1/2 T Bell peppers,chopped vy fine
1 1/2 T Unsalted butter (preferred)
1/2 t Salt
1/8 t Garlic powder
pn white pepper
pn black pepper
pn cayenne pepper
In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal
pan snuggly with aluminum foil. Bake at 350F until rice is tender,
about 1 hour, 10 minutes. Serve immediately. However, you can count
on the rice staying hot for 45 minutes and warm for 2 hours. To reheat
leftover rice, either use a double boiler or warm the rice in a skillet
with unsalted butter.

Baked Chicken and Rice

Main Dish, Poultry
Yield: 2 Servings
1 lb boneless skinless chicken
- breasts
1 can cream of mushroom soup
1 c water
1 envelope onion soup mix
1 c rice, (not instant)
Place chicken in prepared casserole dish.
In separate bowl mix together remaining ingredients. Pour over chicken.
Cover and bake at 375F. for 1 hour.
Comments: Very simple baked dish.

Arroz Verde ( Green Rice )

Yield: 6 Servings
4 Poblano chilies; or 4 green
;peppers, each 4 inches in
4 c Chicken stock; fresh or can
1 c Parsley, fresh; coarsely
1/2 c Onion; coarsely chopped
1/4 t Garlic; finely chopped
1 t Salt
1/8 t Black pepper; freshly ground
1/4 c Olive oil
2 c Long grain rice; raw
Roast the chilies or peppers, remove their skins, stems, seeds and
thick white membranes and discard. Chop the chilies into chunks.
Combine 1 cup of the chunks and 1/2 cup of stock in the jar of a
blender and blend at high speed for 15 seconds{d ohen gradually add the
remaining chilies and the parsley, onions, garlic, salt and pepper,
blending until the mixture is reduced to a smooth puree. (To make the
sauce by hand, puree the chilies, parsley, onions and garlic, a cup or
so at a time, in a food mill set over a bowl. Discard any pulp left in
the mill. Stir in 1/2 cup of stock and the salt and pepper.) Pour the
oil into a 2 to 3 quart casserole and set it over moderate heat. When
the oil is hot but not smoking, add the rice and stir constantly for 2
to 3 minutes until the grains are coated with oil. Do not let them
brown. Now add the pureed chili mixture and simmer, stirring
occasionally, for 5 minutes. Meanwhile, bring the remaining /2 cups of
stock to a boil in a small saucepan and pour it over the rice. Return
to a boil, cover the casserole and reduce the heat to its lowest point.
Simmer undisturbed for 18 to 20 minutes, or until the rice is tender
and has absorbed all the liquid. Before serving, fluff the rice with a
fork. If the rice must wait, remove the cover and drape the pan loosely
with a towel. Place in a preheated 250 degree (F) oven to keep warm.

Arroz Dulce (sweet Rice)

Yield: 10 Servings
1 c Rice
1/2 c Raisins
1 1/2 Cinnamon sticks
1 c Sugar
1 T Grated gingerroot
1 c Canned coconut cream
2 c Milk
1/2 t Vanilla
1/4 c Unsalted butter
Ground cinnamon
Soak rice and raisins in water to cover 1/2 hour. Bring 2 cups water to
boil in large saucepan. Drain rice and raisins and add to boiling water
with cinnamon sticks and 1/4 cup sugar. Cook over low heat until rice
is tender. Boil gingerroot in 1/2 cup water 5 minutes, strain and blend
liquid with remaining 3/4 cup sugar, coconut cream, milk and vanilla.
Add this mixture with butter to rice. Cover and cook over low heat
until milk is absorbed, stirring every 5 to 10 minutes. Spoon into
serving dish or individual custard cups, sprinkle with cinnamon and

Arroz Con Pollo (mexican Stewed Chicken With Rice)

Yield: 6 Servings
3 lb Chicken, cut into pieces
1/4 c Cooking oil
1/2 c Chopped onion
1 Clove garlic, sliced
- paper thin
1/2 c Chopped green pepper
1 cn Tomatoes (#2)
1/2 t Sait
1/4 t Pepper
1/2 t Paprika
4 Cloves
2 sm Bay leaves
1 c Raw rice
1 1 O ounce package frozen peas,
1 Sweet red pepper
~cut into 1/4" pieces
Dry the pieces of chicken with paper toweling. Place the oil in a large
skiilet and saute the chicken until golden brown. Add the onion, garlic
and green pepper and saute until tbe onion is transparent and glazed.
Then add the tomatoes, salt, pepper, paprika, cloves and bay leaves.
Bring to a rollng boil, and then turn thc heat back to simmer. Cover
and simmer for 25 minutes. Add the rice; stir it in well. Cover and
simmer for 20 minutes longer, or until the grains of rice are tender.
Sprinkle the peas and pepper over the top, and cook, uncovered, for 5
minutes more. Serves 6. If you wish, remove the cloves and bay leaves
before serving.

Arroz Amarillo con Camarones -Yellow Rice & Shrimp Casser

Yield: 6 Servings
1/2 c Olive oil
1 sm Onion; chopped
1 sm Green pepper; chopped
1 Garlic clove; minced
1 Parsley sprig
1 lg Ripe tomato peeled,
- seeded & chopped
1 Bay leaf
1/4 t Nutmeg
1/4 t Cumin
1/4 t Thyme
1 pn Saffron; toasted
1 lb Shrimp, raw shelled, deveined
1 c -Hot water
1/4 c Dry white wine
1 T Lemon juice
1 T Salt
1/2 t Hot sauce
2 c Long grain white rice
2 1/2 c -Water
1/2 c Beer
Cooked peas
Pimiento strips
Parsley bouquets
Use a 3-quart casserole with lid. An earthenware casserole is
preferable, especially if you wish to add a touch of Spain to a dinner
party. However, I know that good earthenware is hard to find today. I
have 2 casseroles that I've had for 15 years.
Heat oil in casserole. Saute onion and pepper until transparent. Add
garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme. Mix well,
cover, and cook over low heat until mushy (about 15 minutes). The
saffron should be toasting on the lid in the little brown paper.
Add the shrimp to the saute and cook until it turns pink. Dissolve the
saffron in the 1 cup hot water. Combine with wine, lemon juice, salt
and hot sauce. Pour into casserole, stir to mix, and cook covered 10
minutes more. Now add the rice and the 2 1/2 cups of water.
Distribute ingredients well in casserole. Bring to a quick boil, STIR
ONCE, and place in preheated 325 degree F. oven for only minutes - NI
UN MINUTO MAS! Remove from oven, uncover, and garnish with peas,
pimientos, and parsley. Pour beer over all. Cover again and allow to
stand 15 minutes longer, before serving.

Aromatic Chicken with Rice (Malaysia)

Yield: 4 Servings
3 c Cooked rice
1 Chicken (3 pounds)
1 Onion
3 T Sesame oil
2 T Light soy sauce
1/2 t Salt
1/4 t Pepper
Spread cooked rice in a pie pan. Chop chicken into large pieces. Cut
onion into wedges. In a wok or large pan heat sesame oil and brown the
chicken with the onions until the onions are transparent. Add soy
sauce and sprinkle with salt and pepper. Put the chicken on the cooked
rice in the pie plate. Steam for about 30 minutes or until the chicken
is done. Serve warm.
If you have a rice cooker, you can just put the braised onions and
chicken on top of the raw rice and cook it that way.

Armenian Rice Pilaf

Yield: 8 Servings
1/4 lb Butter or margarine
1/2 c Vermicelli
2 c Uncooked long-grain rice
4 c Boiling hot chicken broth
1 t MSG (optional)
Melt butter in heavy pan or Dutch oven. Break vermicelli in small
pieces, add to pan and cook until golden brown, stirring constantly. Add rice and stir until rice is well coated with butter. Add boiling
broth and MSG and season to taste with salt. Cook, covered, over low
heat until liquid is absorbed, about 25 minutes. Stir lightly with
fork. Let stand in warm place 15 to 20 minutes before serving.

Apricot and Rice Muffins

Yield: 18 Servings
1 1/2 c Flour
2/3 c Whole Wheat Flour
1/3 c Rice Bran
1 T Baking powder
1 t Cinnamon
1 c Cooked, brown Rice
1 1/2 c Dried Apricots, diced
1/2 c Raisins
1/2 c Dried Prunes
1/4 c Walnuts, chopped
1 c No Fat Yogurth
2/3 c Maple Syrup
1/4 c Oil
1/4 c Eggsubstitute or
1 Egg, lightly beaten
In large bowl combine flours, rice bran, baking powder and cinnamon. 2.
Stir in rice, apricots, raisins, prunes and walnuts. 3. In a small
bowl, whisk together the yogurth, syrup, oil and egg. 4. Pour over dry
ingridients and fold together until just moistened. Do not overmix. 5.
Line 18 muffin cups with paper liners. Divide the batter amoung cups.
6. Bake at 350 F until edges and tops begin to brown, about 45 minutes.

Antipasto Rice

Yield: 8 Servings
1 1/2 c Water
1/2 c Tomato juice
1 c Uncooked rice
1 t Dried basil leaves
1 t Dried oregano leaves
1/2 t Salt; optional
1 cn Artichoke hearts;
- drained & quartered (14
- oz.)
1 Jars Roasted red peppers;
- dr d and chopped (7 oz.)
1 cn Sliced ripe olives;
- (2-1/4 oz.)
2 T Fresh parsley; snipped
2 T Lemon juice
1/2 t Ground black pepper
2 T Parmesan; grated
Calories per serving: 131 Fat grams per serving: 1.6g Approx. Cook
Time: Cholesterol per serving: 1 mg Combine water, tomato juice, rice,
basil, oregano and salt in saucepan. Heat to boiling; stir once or
twice. Lower heat to simmer; cover with a tight-fitting lid. Cook for
15 to 20 minutes. Stir in artichokes, red peppers, olives, parsley,
lemon juice and black pepper. Cook an additional 5 minutes or until
thoroughly heated. Sprinkle with cheese. Serves 8. PER SERVING: Calories: 131 Sodium: mg Cholesterol: 1 mg Fat: 1.6 g

Almond Tuna and Rice

Yield: 6 Servings
1 cn VEG-ALL Mixed
- Vegetables (16 oz)
1 c Mayonnaise
1 cn Tuna (12.5 oz)
2 c Cooked rice
1/2 c Chopped green pepper
2 t Dill weed
1 c Fresh bread crumbs
1/2 c Slivered almonds
Drain VEG-ALL; combine liquid with mayonnaise, blending until smooth.
Stir in tuna, rice, green pepper, dill and vegetables.
Spoon into greased 2-quart casserole dish.
In small skillet, melt butter; stir in bread crumbs and almonds, coat
well and spoon over mixture in casserole.
Bake at 375'F. for 30 minutes or until bubbly and lightly browned.

Almond and Rice Flour Bread with Poppy Seeds

Yield: 1 Serving
1/2 c Whole almonds, with skins
1 1/2 c Brown rice flour
4 t Baking powder
1/4 t Salt
3 t Poppy seeds
1/2 c Plain low-fat yogurt
1/2 c Water
1 lg Whole egg
1 lg Egg white white
2 T Vegetable oil
This and the following two recipes are wheat free, utilizing brown rice
flour. They're from an article by Jacqueline Mallorca in the Chron.
For those to whom it is important, she's working on a book about wheat-free baking. No hint as to the release date though. Preheat oven to 350F. Butter an 8 x 4inch loaf pan.
Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed++the flour will prevent the nuts from turning oily. Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly.
Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring cup. With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix. Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day). Makes one 18-ounce loaf (18 slices). PER SLICE: 90 calories, 3 g protein, 11 g carbohydrate, 4 g fat (1 g saturated), 12 mg cholesterol, 115 mg sodium, 1 g fiber.

15-Minute Chicken & Rice Dinner

Main Dish, Poultry
Yield: 4 Servings
1 T vegetable oil
4 (4-6-oz.) fresh boneless,
- skinless chicken breasts
1 10.75-oz.
- can cream of chicken soup
1 1/3 c water or 2% milk
1 1/2 c quick-cooking rice, uncooked
Heat oil in a large nonstick skillet over medium-high heat. Add
chicken; cover. Cook 4 minutes on each side or until cooked thoroughly. Remove chicken from skillet. Add soup and water; stir to mix and bring to a boil. Stir in rice, then top with chicken; cover. Reduce heat to low and cook 5 minutes.
Comments: Completely cooked in one skillet, this tasty chicken and rice dish is easily and quickly assembled. Add a salad and crusty bread if desired.

"21" Club Rice Pudding

Yield: 10 Servings
1 qt Milk
1 pt Heavy cream
1/2 t Salt
1 Vanilla bean
3/4 c Long-grained rice
1 c Granulated sugar
1 Egg yolk
1 1/2 c Whipped cream
Raisins (optional)
In a heavy saucepan, combine the milk, cream, salt, vanilla bean and /4 cup of the sugar and bring to a boil. Stirring well, add the rice. Allow the mixture to simmer gently, covered, for 1 3/4 hours over a very low flame, until rice is soft. Remove from the heat and cool slightly. Remove the vanilla bean. Blending well, stir in the remaining 1/4 cup of sugar and the egg yolk. Allow to cool a bit more. Preheat the broiler. Stir in all but 2 tablespoons of the whipped cream; pour the mixture into individual crocks or a souffle dish. (Raisins my be placed in the bottom of the dishes, if desired.) After spreading the remaining whipped cream in a thin layer over the top, place the crocks or dish under the broiler until the pudding is lightly browned. Chill
before serving.

History of rice domestication and cultivation

Based on one chloroplast and two nuclear gene regions, Londo et al (2006) conclude that rice was domesticated at least twice—indica in eastern India, Myanmar and Thailand; and japonica in southern China—though they concede that there is archaeological and genetic evidence for a single domestication of rice in the lowlands of China.
Abstract pattern of terrace rice fields in Yuanyang, Yunnan Province, and southern China. Because the functional allele for non-shattering—the critical indicator of domestication in grains—as well as five other single nucleotide polymorphisms, is identical in both indica and japonica, Vaughan et al (2008) determined that there was a single domestication event for Oryza sativa in the region of the Yangtze river valley.[21]
Rice appears to have been used by the Early Neolithic populations of Lijiacun and Yunchanyan.[22] Evidence of possible rice cultivation in China from ca. 11,500 BP has been found, however it is still questioned whether the rice was indeed being cultivated, or instead being gathered as wild rice.[23] Bruce Smith, an archaeologist at the Smithsonian Institution in Washington, D.C., who has written on the origins of agriculture, says that evidence has been mounting that the Yangtze was probably the site of the earliest rice cultivation.[24] Zhao (1998) argues that collection of wild rice in the Late Pleistocene had, by 6400 BC, led to the use of primarily domesticated rice.[25] Morphological studies of rice phytoliths from the Diaotonghuan archaeological site clearly show the transition from the collection of wild rice to the cultivation of domesticated rice. The large number of wild rice phytoliths at the Diaotonghuan level dating from 12,000-11,000 BP indicates that wild rice collection was part of the local means of subsistence. Changes in the morphology of Diaotonghuan phytoliths dating from 10,000-8,000 BP show that rice had by this time been domesticated.[26] Analysis of Chinese rice residues from Pengtoushan which were C14(carbon dating) dated to 8200-7800 BCE show that rice had been domesticated by this time.[27] In 1998, Crawford & Shen reported that the earliest of 14 AMS or radiocarbon dates on rice from at least nine Early to Middle Neolithic sides is no older than 7000 BC, that rice from the Hemudu and Luojiajiao sites indicates that rice domestication likely began before 5000 BC, but that most sites in China from which rice remains have been recovered are younger than 5000 BC.[22]
Wild Oryza rice appeared in the Belan and Ganges valley regions of northern India as early as 4530 BC and 5440 BC respectively,[28] although many believe it may have appeared earlier. The Encyclopedia Britannica—on the subject of the first certain cultivated rice—holds that:[29] Many cultures have evidence of early rice cultivation, including China, India, and the civilizations of Southeast Asia. However, the earliest archaeological evidence comes from central and eastern China and dates to 7000–
5000 BC.
Denis J. Murphy (2007) further details the spread of cultivated rice from India into South-east Asia:[30] Several wild cereals, including rice, grew in the Vindhyan Hills, and rice cultivation, at sites such as Chopani-Mando and Mahagara, may have been underway as early as 7000 BP. The relative isolation of this area and the early development of rice farming imply that it was developed indigenously.
Chopani-Mando and Mahagara are located on the upper reaches of the Ganges drainage system and it is likely that migrants from this area spread rice farming down the Ganges valley into the fertile plains of Bengal, and beyond into south-east Asia.
Rice was cultivated in the Indus Valley Civilization.[31] Agricultural activity during the second millennium BC included rice cultivation in the Kashmir and Harrappan regions.[28] Mixed farming was the basis of Indus valley economy.[31]
Punjab is the largest producer and consumer of rice in India.
Mainstream archaeological evidence derived from palaeoethnobotanical investigations indicate that dry-land rice was introduced to Korea and Japan some time between 3500 and 1200 BC. The cultivation of rice in Korea and Japan during that time occurred on a small-scale, fields were impermanent plots, and evidence shows that in some cases domesticated and wild grains were planted together. The technological, subsistence, and social impact of rice and grain cultivation is not evident in archaeological data until after 1500 BC. For example, intensive wet-paddy rice agriculture was introduced into
Korea shortly before or during the Middle Mumun Pottery Period (c. 850–550 BC) and reached Japan by the Final Jōmon or Initial Yayoi circa 300 BC.[32][22]
In 2003, Korean archaeologists alleged that they discovered burnt grains of domesticated rice in Soro-ri, Korea, which dated to 13,000 BC. These predate the oldest grains in China, which were dated to 10,000 BC, and potentially challenge the mainstream explanation that domesticated rice originated in China.[33] The findings were received by academia with strong skepticism, and the results and their publicizing has been cited as being driven by a combination of nationalist and regional interests.[34]
Using water buffalo to plough rice fields in Java; Indonesia is the world's third largest paddy rice producer and its cultivation has transformed much of the country's landscape.
Rice is the staple for all classes in contemporary South East Asia, from Myanmar to Indonesia. In Indonesia, evidence of wild Oryza rice on the island of Sulawesi dates from 3000 BCE. The evidence for the earliest cultivation, however, comes from eighth century stone inscriptions from Java, which show kings levied taxes in rice. Divisions of labor between men, women, and animals that are still in place in Indonesian rice cultivation, can be seen carved into the ninth-century Prambanan temples in Central Java. In the sixteenth century, Europeans visiting the Indonesian islands saw rice as a new prestige food served to the aristocracy during ceremonies and feasts. Rice production in Indonesian history is linked to the development of iron tools and the domestication of water buffalo for cultivation of fields and manure for fertilizer. Once covered in dense forest, much of the Indonesian landscape has been gradually cleared for permanent fields and settlements as rice cultivation developed over the last fifteen hundred years.[35]
In the Philippines, the greatest evidence of rice cultivation since ancient times can be found in the Cordillera Mountain Range of Luzon in the provinces of Apayao, Benguet, Mountain Province and Ifugao. The Banaue Rice Terraces (Tagalog: Hagdan-hagdang Palayan ng Banaue) are 2,000 to 3,000- year old terraces that were carved into the mountains by ancestors of the Batad indigenous people. It is commonly thought that the terraces were built with minimal equipment, largely by hand. The terraces are located approximately
1,500 meters (5000 ft) above sea level and cover 10,360 square kilometers (about 4,000 square miles) of mountainside. They are fed by an ancient irrigation system from the rainforests above the terraces. It is said that if the steps are put end to end it would encircle half the globe. The Rice Terraces (a UNESCO World Heritage Site) are commonly referred to by Filipinos as the "Eighth Wonder of the World".
Evidence of wet rice cultivation as early as 2200 BC has been discovered at both Ban Chiang and Ban Prasat in Thailand. By the 19th Century, encroaching European expansionism in the area increased rice production in much of South East Asia, and Thailand, then known as Siam. British Burma became the world's largest exporter of rice, from the turn of the 20th century up till the 1970s, when neighbouring
Thailand exceeded Burma.

How to cook rice?

See Wikibooks' Rice Recipes for information on food preparation using rice. There are many varieties of rice; for many purposes the main distinction is between long- and medium-grain rice. The grains of long-grain rice tend to remain intact after cooking; medium-grain rice becomes stickier. Medium-grain rice is used for sweet dishes, and for risotto and many Spanish dishes.
Rice is cooked by boiling or steaming, and absorbs water during cooking. It can be cooked in just as much water as it absorbs (the absorption method), or in a large quantity of water which is drained before serving (the rapid-boil method).[15] Electric rice cookers, popular in Asia and Latin America, simplify the process of cooking rice. Rice is often heated in oil before boiling, or oil is added to the water; this is thought to make the cooked rice less sticky.
In Arab cuisine rice is an ingredient of many soups and dishes with fish, poultry, and other types of meat. It is also used to stuff vegetables or is wrapped in grape leaves. When combined with milk, sugar and honey, it is used to make desserts. In some regions, such as Tabaristan, bread is made using rice flour. Medieval Islamic texts spoke of medical uses for the plant.[16] Rice may also be made into rice porridge (also called congee or rice gruel) by adding more water than usual, so that the cooked rice is saturated with water to the point that it becomes very soft, expanded, and fluffy. Rice porridge is commonly eaten as a breakfast food, and is also a traditional food for the sick.
Rice may be soaked prior to cooking, which saves fuel, decreases cooking time, minimizes exposure to high temperature and thus decreases the stickiness of the rice. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains.
In some countries parboiled rice is popular. Parboiled rice is subjected to a steaming or parboiling process while still a brown rice. This causes nutrients from the outer husk to move into the grain itself. The parboil process causes a gelatinisation of the starch in the grains. The grains become less brittle, and the color of the milled grain changes from white to yellow. The rice is then dried, and can then be milled as usual or used as brown rice. Milled parboiled rice is nutritionally superior to standard milled rice. Parboiled rice has an additional benefit in that it does not stick to the pan during cooking, as happens when cooking regular white rice. Minute Rice, or "easy-cook rice", differs from parboiled rice in that it is milled, fully cooked and then dried. It does not share the nutritional benefits of parboiling. A nutritionally superior method of preparing brown rice known as GABA Rice or GBR (Germinated Brown Rice)[17] may be used. This involves soaking washed brown rice for 20 hours in warm water (38°C or 100°F) prior to cooking it. This process stimulates germination, which activates various enzymes in the rice. By this method, a result of research carried out for the United Nations Year of Rice, it is possible to obtain a more complete amino acid profile, including GABA. Cooked rice can contain Bacillus cereus spores, which produce an emetic toxin when left at 4°C–60°C [5]. When storing cooked rice for use the next day, rapid cooling is advised to reduce the risk of contamination.


Rice is a cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many.
Domesticated rice comprises two species of food crops in the Oryza genus of the Poaceae ("true grass") family: Asian rice, Oryza sativa is native to tropical and subtropical southern Asia; African rice, Oryza glaberrima, is native to West Africa. The name wild rice is usually used for species of the different but related genus Zizania, both wild and domesticated, although the term may be used for primitive or uncultivated varieties of Oryza.
Rice is grown as a monocarpic annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop and survives for up to 20 years. Rice can grow to 1–1.8 m tall, occasionally more depending on the variety and soil fertility. The grass has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long. The edible seed is a grain (caryopsis) 5–12 mm long and 2–3 mm thick.
Rice is a staple food for a large part of the world's human population, especially in tropical Latin America, and East, South and Southeast Asia, making it the second-most consumed cereal grain. A traditional food plant in
Africa, Rice has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.[4] Rice provides more than one fifth of the calories consumed worldwide by humans.[5] In early 2008, some governments and retailers began rationing supplies of the grain due to fears of a global rice shortage.
Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is very labor-intensive to cultivate and requires plenty of water for cultivation. On the other hand, mechanized cultivation is extremely oil-intensive, more than other food products with the exception of beef and dairy products. Rice can be grown practically anywhere, even on a steep hill or mountain. Although its species are native to South Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures.
The traditional method for cultivating rice is flooding the fields whilst, or after, setting the young seedlings. This simple method requires sound planning and servicing of the water damming and channeling, but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. While with rice growing and cultivation the flooding is not mandatory, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil.
There are two species of domesticated rice, Oryza sativa (Asian) and Oryza glaberrima (African).
Oryza sativa contains two major subspecies: the sticky, short-grained japonica or sinica variety, and the non-sticky, long-grained indica variety. Japonica are usually cultivated in dry fields, in temperate East Asia, upland areas of Southeast Asia and high elevations in South Asia, while indica are mainly lowland rices, grown mostly submerged, throughout tropical Asia.
Rice is known to come in a variety of colors, including: white, brown, black, purple, and red.
A third subspecies, which is broad-grained and thrives under tropical conditions, was identified based on morphology and initially called javanica, but is now known as tropical japonica. Examples of this variety include the medium grain “Tinawon” and “Unoy” cultivars, which are grown in the highelevation rice terraces of the Cordillera Mountains of northern Luzon, Philippines. Glaszmann (1987) used isozymes to sort Oryza sativa into six groups: japonica, aromatic, indica, aus, rayada, and ashina.[10] Garris et al (2004) used SSRs to sort Oryza sativa into five groups; temperate japonica, tropical japonica and aromatic comprise the japonica varieties, while indica and aus comprise the indica varieties.[11]
According to the Microsoft Encarta Dictionary (2004) and the Chambers Dictionary of Etymology (1988), the word 'rice' has an Indo-Iranian origin. It came to English from Greek óryza, via Latin oriza, Italian riso and finally Old French ris (the same as present day French riz).
It has been speculated that the Indo-Iranian vrihi itself is borrowed from a Dravidian vari (< PDr. *warinci)[12] or even a Munda language term for rice, or the Tamil name arisi (¬¬¬¬¬) from which the Arabic ar-ruzz, from which the Portuguese and Spanish word arroz originated.
The seeds of the rice plant are first milled using a rice huller to remove the chaff (the outer husks of the grain). At this point in the process, the product is called brown rice. The milling may be continued, removing the 'bran' (i.e. the rest of the husk and the germ), thereby creating white rice.
White rice, which keeps longer, lacks some important nutrients; in a limited diet which does not supplement the rice, brown rice helps to prevent the deficiency disease beriberi.
White rice may be also buffed with glucose or talc powder (often called polished rice, though this term may also refer to white rice in general), parboiled, or processed into flour. White rice may also be enriched by adding nutrients, especially those lost during the milling process. While the cheapest method of enriching involves adding a powdered blend of nutrients that will easily wash off (in the United States, rice which has been so treated requires a label warning against rinsing), more sophisticated methods apply nutrients directly to the grain, coating the grain with a water insoluble substance whichis resistant to washing.
Despite the hypothetical health risks of talc (such as stomach cancer),[13] talc-coated rice remains the norm in some countries due to its attractive shiny appearance, but it has been banned in some and is no longer widely used in others such as the United States. Even where talc is not used, glucose, starch, or other coatings may be used to improve the appearance of the grains; for this reason, many rice lovers still recommend washing all rice in order to create abetter-tasting rice with a better consistency, despite the recommendation of suppliers. Much of the rice produced today is water polished.
Rice bran, called nuka in Japan, is a valuable commodity in Asia and is used for many daily needs. It is a moist, oily inner layer which is heated to produce oil. It is also used as a pickling bed in making rice bran pickles and Takuan.
Raw rice may be ground into flour for many uses, including making many kinds of beverages such as amazake, horchata, rice milk, and sake. Rice flour does not contain gluten and is suitable for people on a gluten-free diet. Rice may also be made into various types of noodles. Raw wild or brown rice may also be consumed by raw-foodist or fruitarians if soaked and sprouted (usually 1 week to 30 days), see also Gaba rice below.
Processed rice seeds must be boiled or steamed before eating. Cooked rice may be further fried in oil or butter, or beaten in a tub to make mochi.
Rice is a good source of protein and a staple food in many parts of the world, but it is not a complete protein: it does not contain all of the essential amino acids in sufficient amounts for good health, and should be combined with other sources of protein, such as nuts, seeds, beans or meat.
Rice, like other cereal grains, can be puffed (or popped). This process takes advantage of the grains' water content and typically involves heating grains in a special chamber. Further puffing is sometimes accomplished by processing pre-puffed pellets in a low-pressure chamber. The ideal gas law means that either lowering the local pressure or raising the water temperature results in an increase in volume prior to water evaporation, resulting in a puffy texture. Bulk raw rice density is about 0.9 g/cm³. It decreases more than tenfold when puffed.