Cider Rice Recipes

APPLE CIDER AND SAUTEED APPLE BASMATI RICE

Steps:

• Heat a Dutch oven over low heat and add the oil. Add the onions and sweat until translucent, 8 to 10 minutes. Increase the heat to medium, add the apples, tossing well, and cook until they start to brown. Add the rice and thyme. Cook for 1 to 2 minutes, then add the chicken stock, apple juice, butter, vinegar and some salt and bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender, about 20 minutes.
• Fluff with a fork and adjust the salt as needed.

CIDER RICE PILAF

Steps:

• In one or two large skillets, melt the butter. Add the rice and cook slowly, stirring, until the rice is golden.
• Season with salt, pepper, orange peel, onion and celery and continue sauteing for about five minutes longer. Add one-half cup of parsley and the rosemary.
• In a separate saucepan, bring the cider to a boil and then stir into the rice. Cook the rice, tightly covered, over low heat, about one hour or until all of liquid is absorbed and rice is tender.
• Serve sprinkled with the remaining parsley.

APPLE CIDER & WILD RICE PILAF TREASURE

Steps:

• Wash rice three times, drain well.
• Combine rice, cider and water in pan. Bring rice mixture to boil, reduce heat to low and cover and simmer 45 - 60 minutes.
• In a large frying pan, melt butter on low, add pecans, raisins, currants, and cranberries, ginger and shallots, stirring for 5 minutes.
• Next add the salt, pepper, cinnamon, nutmeg, fresh apple and wild rice. Cook on low for 2 minutes until heated, serve warm -- enjoy.

CIDER RICE

Steps:

• Prepare rice as directed by the bag/box, instead of water use apple cider.
• This is a really great sidedish for the fall, for a less cidery tast use some water and some cider.
• Enjoy.

APPLE CIDER RICE PUDDING WITH CANDIED PECANS

Steps:

• Start the rice pudding: In a medium pot, combine the milk, cider, rice, brown sugar, and salt over medium heat. Stirring frequently, heat the mixture to a simmer. Continue to simmer over medium-low heat, stirring frequently, until the rice is tender and absorbs most of the liquid and the liquid becomes thick, 25 to 30 minutes.
• While the pudding cooks, make the candied pecan topping: In a medium pot, combine the granulated sugar with the cinnamon, 1/4 cup water and a pinch of salt. Begin to heat over medium heat until the mixture melts, stirring gently occasionally.
• Cook the mixture, stirring frequently, until light golden brown and boiling. Continue cooking, swirling frequently without stirring, until golden brown and caramelized. Add the pecans and continue to cook over medium heat, stirring frequently to glaze and coat the nuts fully. Continue cooking, tossing, until the mixture no longer appears liquid and the nuts become more difficult to stir, 3 to 5 minutes. Remove from the heat, and stir in the cream and vanilla, stirring well to combine.
• Pour onto a parchment paper-lined baking sheet to cool completely, 10 to 15 minutes, then coarsely chop.
• Finish the rice pudding: When the rice pudding has reached the appropriate doneness, turn the heat to low, and stir in the cream, butter, and vanilla. Cook until the mixture is heated through, 2 to 3 minutes.
• Serve the rice pudding warm or pour it into a heatproof bowl, cover directly with plastic wrap and refrigerate until ready to serve cold. Serve dusted with cinnamon and topped with the coarsely chopped candied nuts.

APPLE CIDER CHICKEN WITH WILD RICE

Steps:

• Season chicken cutlets with salt and pepper.
• Get a skillet very hot. Once it is hot, add oil to it and brown the chicken on both sides. Cook for about 5 minutes on each side, until it's a nice, golden color. Remove from the pan and set aside on a plate. It's okay that it's undercooked, it will finished cooking in the sauce.
• Over high heat, brown the shallots.
• Add cider vinegar and scrape the bottom of the pan, getting all the shallots and any leftover browned chicken bits.
• Before the vinegar evaporates, add the cider and the apple slices. Let this reduce on high for about 3 minutes. The apples and shallots will get very tender.
• While they reduce, mix the chicken broth and the cornstarch until there are no lumps left, then slowly add it to the bubbling cider and apples, stirring all the time while the sauce thickens.
• Mix in thyme, mustard, salt and pepper.
• Return the chicken and its juices back into the sauce, turn down to medium-low and summer for at least 10 minutes, or until the chicken is cooked all the way through. Serve with hot cooked rice.