Islandricepilaf Recipes

ISLAND RICE PILAF

Steps:

• In nonstick skillet over medium heat cook coconut, stirring, until lightly browned, 3-4 minutes; remove from heat.
• In pot melt butter over medium heat.
• Add onion and garlic; cook until softened, 2-3 minutes.
• Add broth, 1/2 cup water, wine, bay leaf and salt; bring to boil.
• Stir in rice; return to boil.
• Reduce heat to low; cover.
• Simmer until liquid is absorbed and rice is tender, 20 minutes, adding peas during last 5 minutes of cooking time.
• Remove from heat; stir in cilantro.
• Transfer to serving dish; sprinkle with coconut and additional red onion and cilantro, if desired.

ISLAND RICE

Steps:

• Combine all ingredients in a large bowl and toss to combine with a spoon. Serve immediately.

CLASSIC RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
• Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
• Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
• Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

CARIBBEAN-STYLE RICE PILAF

Steps:

• Melt butter in large saucepan over medium heat; add onion and garlic and saute until softened, about 4 minutes.
• Add rice and stir to coat with butter. Add remaining ingredients, cover, and heat to boiling.
• Reduce heat to medium-low and simmer until all liquid is absorbed, about 20 minutes. Remove bay leaf.
• Serve hot or at room temperature.

EASY RICE PILAF

Steps:

• In a large skillet, brown rice in oil, stirring constantly. Blend in soup mix and pepper. Stir in water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the rice is tender. Stir in peas. Cover and cook for 5 minutes. Serve immediately.

PINEAPPLE RICE

Steps:

• Heat the oil in a wok or frying pan. Sizzle the shallots until tinged then add the garlic and stir-fry for 1 min. Then add the curry powder and rice, and stir-fry to separate the grains. Add the pineapple chunks and juice and season with the soy and sugar. Stir through the spring onions and coriander.