Tag Archives: Rice

Cauliflower Rice & Vegetable Stir-Fry

Trying to keep away from carbs? You’ll love this recipe!  It’s not really rice, it’s cauliflower that has been through the food processor before getting cooked.  I wouldn’t use it as a rice substitute in recipes such as stews or casseroles, but it’s definitely a good alternative to use as a side dish or a vegetarian meal in place of grains.  I’ve tried cauliflower in many ways, I have made it into soup, I have pureed it and roasted it; but this new cooking method has had good reviews at home, so you should try it too!  Especially if you’re into the paleo diet.

 Helga

Cauliflower Rice
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Cranberry-Almond Holiday Rice

December is here, and with it comes unavoidable stress. Everyone’s schedule gets packed with activities and Christmas parties, or what we call convivios, and you want to make it to everything! You also probably want to throw a little convivio yourself and you try to find a date where most of your guest list can make it.  My schedule is specially packed because we have 5 family members’ birthdays during the first two weeks of December.  As much as you try to have a low-key, cozy, at home holiday… it’s impossible, right?

This month, we want to share easy but delicious recipes that you can use for your Christmas party, or holiday meal.  The first, is this cranberry-almond rice which is simple to make, but makes a big impression because of its delicious taste and its color palette.  It’s different from you usual rice dishes because the added cranberries give it a sweetness you don’t expect. Trust The Foodies’ Kitchen, and try this recipe.

Helga

Almond Cranberry Rice
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Arborio Rice Pudding with Coconut Milk

Even though the holidays are over, a chill is still in the air and we all crave comforting food.  This recipe is a version of rice pudding, except instead of using regular rice I used arborio rice, which you use to make risotto.  The starch from this variety gives the rice pudding an extra creaminess.   I also used a mixture of different types of milk: regular, evaporated, condensed and coconut milk.   The first three are from a recipe Mariano’s grandmother makes for her infamous rice pudding and his family can eat bucketfuls of it.
I added coconut milk out of curiosity.  The result is a smooth, rich and creamy rice pudding with a hint of nutty coconut flavor.

When you make rice pudding,  you combine rice with milk and you stir and add more milk as necessary until the rice is tender and the mixture reaches the desired thickness. At least, that’s the method I know.  For this recipe I combined this procedure and the procedure you use to make risotto, meaning I let the milk get consumed and I continued adding more to cook.

If you feel the mixture is too thick, just add more milk (the regular type).  Sugar is also something to consider.  Personally, I prefer a creamy and smooth rice pudding that is not too sweet. This is where you can adjust the amount of sugar you put it.  The recipe calls for 6 tablespoons and 1/2 can of condensed milk. You can omit the sugar altogether if you think the sweetness from the condensed milk is enough, or use half of it.   To be honest, I did find that 6 tablespoons was a bit too sweet, for my taste.

~Helga

Arborio Rice Pudding

Arborio Rice Pudding with Coconut Milk

 A The Foodies’ Kitchen Original Recipe
Serves 8

Ingredients:

1 cup Arborio rice
2  1/2 cups whole milk + more during cooking (about 1 1/2 cups)
6 tablespoons sugar
1 tablespoon vanilla
1/2 can condensed milk
1 can evaporated milk
1 can coconut milk
1 cinnamon stick

Procedure:

  1. In a large pot, mix the Arborio rice, cinnamon, sugar, and whole milk. Cook (uncovered) over medium heat for 10-15 minutes, stirring until the milk starts to evaporate.
  2. Meanwhile, in another pot mix the rest of the ingredients (condensed, evaporated and coconut milk), and bring them to a simmer. Once the 15 minutes have passed, incorporate this mixture into the pot with the Arborio rice,remove the cinnamon stick and continue cooking over medium heat for another 10 min, stirring. At this point, you can adjust the amount of sugar you want to put it, depending on your taste.
  3. Now, lower the heat to low, and continue cooking for another 25-30 minutes. Keep stirring!  You need to add a little more milk, and I didn’t measure this part! when I thought it was starting to get too thick, I just added a few extra slushes of milk as the cooking process went on (you’ll probably add about 1 1/2 extra cups of milk) . I didn’t want to be too thick, remember that it will get thicker as it cools.
  4. Check to see if the rice is cooked through, we don’t want any al dente qualities here.  If you need a few minutes more, 5 or so, just keep adding a little bit more milk.

Arborio Rice Pudding

Arborio Rice Pudding

Arborio Rice Pudding

Arborio Rice Pudding

Arborio Rice Pudding

Arborio Rice Pudding

Arborio Rice Pudding

Fried Rice

I wasn’t a big fan of rice, but nowadays I eat a lot of it. I especially like the fried rice with pork we get from our favorite Chinese restaurant, and I was in the mood for some… but it was the middle of the week (no take-out allowed!, we try to eat as healthy as we can during the week, and it’s also good for our budget), so I looked up a recipe to make a quick version of it at home.  This recipe is great for a weekday meal, you can sneak in any kind of vegetable you like, snow peas would’ve been a nice addition but I used what I had at hand, some carrots, spring onions, and peas.  Aside from being a quick and delicious meal, another advantage is that it is a kid friendly recipe, my daughter loved it!. ( Well, in all fairness, she loves rice… however it is cooked.)

 An important note is that for this kind of recipe, old rice is best.  So if you have any leftover white rice, use it.  Otherwise, you can cook the cup of rice the day before and use it the next day to finish preparing the dish.

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Fried Rice

Ingredients (serves 4)
Recipe adapted from Taste

Ingredients:

1 cup white rice (uncooked)
2 eggs
2 chicken breasts, cut into chunks.
2 teaspoons vegetable oil
1 carrot, peeled and grated
1 teaspoon fresh ginger, finely shredded (microplane)
1 garlic clove, finely chopped
2 shallots, trimmed, finely sliced
1 spring onion, finely sliced. (use the green parts for garnish)
1/2 cup cooked peas
1 tablespoon soy sauce, plus extra to serve

Procedure:

  1. Cook the rice as you normally would, and let it cool.
  2. Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
  3. Add a little more oil to wok (or pan) and add the chicken. Cook until light golden. Add carrot. Stir fry 1 minute. Add shallots, garlic, peas, ginger and rice. Cook, stirring, 3-4 minutes. Add egg, spring onion (white and green parts) and soy sauce. Stir until heated through. Serve immediately, with extra soy.

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