Water Chestnut Rice Recipes

CHESTNUT AND WILD RICE PILAF

Steps:

• Put the wild rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hands until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour the rice back into the sieve to drain.
• Cook the rices separately: Combine the wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover tightly, reduce the heat to low and steam until the rice is tender and curling into a C shape, 20 to 25 minutes.
• At the same time, combine the basmati rice, 1/2 teaspoon salt and 1 3/4 cups water in another small saucepan. Bring to a simmer, cover tightly, reduce the heat to low, and steam until the rice is tender, 25 minutes.
• Combine the rices in a large bowl and cover tightly.
• Cook the vegetable base: Heat the butter in a large skillet over medium heat. Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 minutes. Add the garlic and thyme, and cook for 5 minutes.
• Pour the vegetables over the rice, scraping the pan for the juices, and stir to combine. Add the pistachios, chestnuts and parsley and mix thoroughly. Serve hot.

WILD RICE CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
• In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
• Cover, and bake in the preheated oven 30 minutes.
• While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

WATER CHESTNUT RICE RECIPE - (4/5)

Steps:

• MELT BUTTER IN BAKING DISH IN OVEN (PREHEATED TO 325) AND AFTER BUTTER IS MELTED, ADD REST OF INGREDIENTS. BAKE FOR ONE HOUR AT 325 COVERED. CHECK AFTER 40-45 MINUTES AND IF DRY, ADD A LITTLE MORE WATER.

RICE CONSOMME

Steps:

• Preheat oven to 350F.
• In a 2 quart oven safe (preferably) glass dish, add in the Rice.
• Using a measuring cup, Beef Consomme then top it up with water until the liquid measures 2 cups. Pour over the rice.
• Continue to add the Mushrooms, Water Chestnuts and dot top with pats of the Butter.
• Pop it in the oven covered with foil for 40 minutes. Check rice to see if the liquid has been absorbed.
• Uncover for the last 20 minutes to lightly brown. Carefully remove from oven and give it a stir.

WATER CHESTNUT RICE

Steps:

• Soak orange peel and apricots in wine.
• Bring 5 cups of water to the boil. I find the water to rice ratio is usually 3:1 for brown and 2:1 for white. Your brand may be different so follow the guidelines for water quantity for boiling the brand you are using.
• Add bouillon cubes to the boil and add brown rice only.
• Boil brown rice for 20 minutes and then add white rice.
• Reduce heat and cook for another 20 minutes or until rice is tender.
• Drain rice and combine with all other ingredients.

WATER CHESTNUT CAKE RECIPE

Steps:

• Method: Grease the pan with a little of oil in order to help remove the cake from it at ease. Dissolve the water chestnut flour with 300 ml of water and cornflour completely. Drain through a fine sieve. Stir in 2 teaspoons of oil. Set aside. Put the other 300 ml of water, together with white sugar, chopped brown sugar into a deep pot. Cook until the sugar dissolves completely. Bring it to boil. Add the water chestnuts. Reduce the heat to low. Stir in the dissolved water chestnut flour mixture. Immediately stir to combine well into a thick but smooth batter. Make sure not to let the batter stick to the bottom. Pour the batter into the greased pan. Use a teaspoon, wet with some water, to level the surface. Cover with foil and steam in a wok or steamer, for about 30 to 35 minutes, or until the cake turns translucent, or an inserted needle comes out clean. Remove from the wok and let cool a bit. Remove the cake from pan and slice into pieces. Serve warm immediately. Or pan fry slices before serving. The leftover can be kept in fridge, covered, for up to a week or so.