Steamed Long Grain Rice With Tomato And Garlic Recipes

TOMATO GARLIC RICE

Steps:

• Rinse the rice thoroughly till the water runs dry. Rinse at least 4-5 times. Keep drained. (No soaking required).
• Grind the garlic to a smooth paste, without adding water. (The more garlic, the better the rice tastes, I often add more than half a cup).
• Grind the tomatoes to a fresh puree as well, without water. Set aside the garlic paste and pureed fresh tomatoes.
• Heat oil in a pot for cooking the rice. Add the garlic and on a medium flame, stir well and saute, till translucent and fragrant. Careful that it doesn't go brown in color.
• Add the green chillies.
• Now, add the tomato puree and cook on a medium flame patiently for 10 minutes, with occasional stirring, till the oil begins to separate and the sauce thickens.
• Add the chicken bouillon cubes and mash through the mix, if using.
• Add the tomato paste and stir through till you get a nice deep red color, and the sauce thickens further.
• Now add the chopped coriander and garam masala. Stir well.
• Add the drained rice and fry for 1 minute in the sauce. Not too long or the grains tend to break.
• Add 5 1/2 cups (1 up +240 mls) of water and bring to a boil. Add salt as needed. Use only 1 tsp if you have already added the chicken stock cubes.
• As soon as the water has come to a boil, stir once, taste and add some more garam masala if desired. Cover with a tight lid and reduce heat.
• Simmer for about 7 minutes, till all the water is absorbed. Stir once or twice in between but try not to stir during the last 3 minutes of cooking to get perfect rice.
• As soon as all water is absorbed, fluff up the rice from the bottom of the pot, tossing gently a couple of times (To allow trapped steam to escape. Don't toss the hot rice too much or you risk mashing up the texture.
• Allow to cool off in an airy area.
• I like to serve this with chilli chicken/ chilli fish/ chilli veg and raita.

BASIC STEAMED LONG-GRAIN RICE

Steps:

• Place the rice in a bowl in the sink, and rinse and drain several times with water, until the water runs clear. If using basmati rice, soak for 30 minutes. Drain over a bowl, and measure out 1 1/2 to 2 cups water.
• Combine the water, rice and salt in a heavy 2- or 3-quart saucepan with a tight-fitting lid. Bring to a boil, reduce the heat to low and cover. Simmer 12 to 15 minutes, until all of the liquid has been absorbed.
• Uncover the rice, and place a clean kitchen towel over the top of the pan (it should not be touching the rice). Replace the lid, and allow to sit for ten minutes undisturbed. Serve.

PERFECT STEAMED RICE EVERY TIME

Steps:

• WASH THE RICE: Rinse under running water, rubbing the grains together between the palms of your hands; continue this rinsing until the water runs fairly clear. THIS WILL TAKE A COUPLE MINUTES; DON'T RUSH THIS MOST IMPORTANT STEP!
• Place rice in a covered sauce pan; add water to 1/2-inch above the rice; put on high heat. Stay in the area -- don't fall asleep -- PAY ATTENTION!
• As soon as it boils rapidly, reduce heat to medium/low and keep simmering for 10 minutes. DO NOT PEEK. DO NOT OPEN THE LID.
• Remove pot from burner but STILL DO NOT OPEN THE LID; let the rice rest undisturbed for five minutes.
• Fluff the rice with a pair of chopsticks before serving.

THE BEST SPANISH RICE RECIPE (MEXICAN RICE)

Steps:

• Place the tomato, onion, garlic and salt in a blender or food processor and blend until smooth, then set aside.
• Add the oil to a large skillet over medium heat. When the oil is hot, add the rice and cook for about 5 minutes or until golden brown, stirring constantly so it doesn't burn. Add the tomato mixture to the skillet (be careful, it will sizzle and splatter) and cook for 2 minutes while stirring. Add the chicken broth, stir, and cover with a ild. Reduce to a simmer and cook for about 30 minutes or until the liquid is totally absorbed. Fluff with a fork to stir in the tomato bits that have risen to the top. Serve warm.

STEAMED LONG GRAIN RICE WITH TOMATO AND GARLIC

Steps:

• In a pot with a tight-fitting lid combine all ingredients.
• Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
• When rice boils, cover pot and reduce heat to low.
• Cook for 15 minutes (do NOT uncover or stir).
• Remove from heat and let sit with lid on for 10 minutes.
• Microwave Directions: In a casserole dish with a lid combine all ingredients. Microwave, covered, for 5 minutes on HIGH. Microwave for 10 minutes at 50% power. Let sit with lid on for 10 minutes.