Rice In White Wine Recipes

BUTTERED WINE RICE

Steps:

• Heat butter in a pan, add onion and cook gently until onion is tender and lightly golden.
• Add rice and stir for 3 minutes.
• Add 1 cup of hot chicken stock to pan and stir until almost completely dissolved.
• Add remaining stock & wine, bring to the boil, reduce heat & simmer gently for approximately 10 mins until rice is tender.
• Season with salt & pepper & serve.

RIZ AU VIN - RICE IN WHITE WINE

Steps:

• Peel and chop the onion medium - fine. Peel the carrot and chop into a small dice.
• Melt the butter in a large frying pan over medium heat, when foaming, saute the onion and carrot until golden brown, stirring frequently.
• Add the rice and stir well to coat, season, stir in the majoram, beef broth and wine.
• Cover, reduce the heat and simmer until the liquid is absorbed, ca.15 minutes, depending on the quality of the rice. If this happens before the rice is cooked, add 1 - 2 tsp of hot water.
• Correct the seasonings, empty the rice into a heated bowl and sprinkle with parmesan if desired. Serve immediately.

GARLIC-WINE RICE PILAF

Steps:

• Chop together the lemon rind, garlic and parsley.
• Heat the butter in heavy 2-qt pot.
• Cook the garlic mixture very gently for 10 minutes.
• Stir in the rice.
• Stir over medium heat for 2 minutes.
• Combine the stock and wine in a saucepan.
• Heat until it begins to bubble at the sides.
• Stir into rice; add salt and freshly ground pepper.
• Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice is tender.
• Fluff with a fork.
• Cover the pot with a kitchen towel and lid until it is time to serve.
• Serve hot or at room temeperature.

MY BEST CHICKEN AND RICE IN WINE

Steps:

• Brown chicken in butter in a dutch oven.
• Scatter onion and garlic over chicken.
• Add mushrooms,and cook 5 minutes.
• Add chicken broth.
• Add wine, cook another 5 minutes.
• Add rice, cover and cook 20 minutes.

RICE PUDDING WITH WHITE WINE (SUTLACH SHARAPLI)

Steps:

• Preheat oven to 350°F (180°C).
• In a lrg saucepan, boil rice in plenty of water till very soft. Drain well of liquid thru a fine sieve & return rice to the pan.
• Add milk, light cream, butter, raisins, fine sugar & a pinch of salt.
• Cook over med-heat till mixture is quite thick, stirring freq to prevent burning. Remove pan from heat & allow mixture to cool.
• Add beaten eggs + ground almonds & stir thoroughly.
• Pour pudding mixture into a well-buttered shallow baking dish & cook for 30 min or till the top of the pudding is a golden brown color.
• Remove pudding from oven & allow to rest for 10 minutes. With a very sharp knife, cut pudding into triangular shapes in the baking dish & allow it to cool completely.
• Meanwhile, put the granulated sugar & wine in a heavy saucepan & boil uncovered, stirring till the sugar dissolves & a thick syrup is obtained (about 10 min).
• Pour the syrup over the cut rice shapes in the dish & leave it to be absorbed. Chill in refrigerator till completely cold & serve w/whipped cream.