Preparing superb rice dishes need not be complicated, but this natural wonder does require more than casual heat and serve treatment. For one thing, depending on which variety is to be prepared, rice requires precise cooking time and ingredient measurements. The nature of those ingredients may also call for cooking several items in advance of the final rice preparation. The results are worth the care and effort. Rice enhances the flavor of the added ingredients, provides the perfect texture to complement those ingredients, and supports the main dish without diluting its taste. It is no wonder that people the world over eat rice more than any other food.
Serves 4 to 6
2 tablespoons butter
2 tablespoons minced onion
2 cups homemade chicken stock or canned broth
1 cup long-grain rice
1 cup chopped fresh mushrooms
3 tablespoons diced pimiento
1 medium-sized tomato, peeled, seeded, and diced
1. Preheat the oven to 350 degrees.
2. Melt the butter in a 2-quart ovenproof saucepan. Add the onion and cook for 2 minutes, stirring often. Pour in the stock and stir. Bring to a boil. Add the remaining ingredients and stir. Cover and bake for 20 minutes, or until the rice is tender.
Serves 4
1 tablespoon butter
2 tablespoons minced shallots
1¾ cups hot homemade chicken stock or canned broth
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
1 cup long-grain rice
Chopped fresh parsley leaves
1. Melt the butter in a heavy saucepan. Add the shallots and cook for 5 minutes over medium heat, stirring often. Add the stock, lemon juice, and rind and bring to a boil. Add the rice, stir, and lower the heat. Simmer, covered, for 20 minutes.
2. Remove the pan from the heat and let stand for 5 minutes. Toss with a fork and sprinkle with the parsley.
Serves 4
2 tablespoons butter
¼ cup minced onion
1 cup long-grain rice
2 cups homemade chicken stock or canned broth
Chopped fresh parsley leaves
1. Preheat the oven to 350 degrees.
2. Melt the butter in an ovenproof 1½-quart saucepan. Stir in the onion and cook until transparent, stirring often, about 4 minutes. Stir in the rice and coat the rice with the butter. Pour in the chicken stock and bring to a boil.
3. Immediately cover and bake for about 20 minutes, or until tender. Sprinkle lightly with parsley before serving.
Serves 4
2 cups homemade chicken stock or canned broth
1 tablespoon butter
1 cup long-grain rice
1 tablespoon curry powder
½ cup drained crushed pineapple
¼ cup minced sweet green pepper
1 scallion, thinly sliced
1 cup seedless green grapes
¼ cup golden raisins
Salt and freshly ground black pepper to taste
1. Bring the chicken stock to a boil in a small saucepan.
2. Melt the butter and add the rice in a heavy medium-sized saucepan. Stir and pour in the boiling chicken stock, stir, and lower the heat to a simmer. Cover and cook for 20 minutes.
3. Remove from the heat and let stand for 5 minutes. Add the remaining ingredients and toss gently. Recover and let stand 5 minutes longer.
Serves 6
1 tablespoon butter
1 tablespoon minced shallots
2 cups homemade chicken stock or canned broth
¾ cup fresh peas
1 cup long-grain rice
½ teaspoon salt
1. Melt the butter in a heavy saucepan. Add the shallots and cook for 1 minute. Add the chicken stock and peas and bring to a boil. Add the rice and salt, stir, cover, and simmer for 20 minutes.
2. Turn off the heat and let the mixture stand for 5 minutes. Toss gently and serve.
Serves 6
½ cup dry white wine
6½ cups homemade chicken stock or canned broth
8 tablespoons (1 stick) butter
1 cup finely chopped onion
¾ cup ½-inch lengths asparagus
¾ cup quartered ¼-inch-thick zucchini slices
½ cup green peas, cooked and drained
2 cups Italian short-grain rice (Arborio)
⅛ teaspoon powdered saffron
½ cup freshly grated Parmesan cheese, or to taste
Freshly ground black pepper
1. Bring the wine and chicken broth to a boil in a saucepan. Lower the heat and simmer over very low heat.
2. Melt 6 tablespoons of the butter in a heavy enamel, stainless steel, or nonstick saucepan. Add the vegetables and cook over medium heat for 5 minutes, stirring often.
3. Add the rice and stir the mixture with a wooden spoon until the rice is evenly coated with the butter. Pour in 2 cups of the hot broth mixture, or enough to just cover the rice and vegetables. Bring to a boil, stir, and cook over medium heat, stirring often, until the broth is absorbed by the rice.
4. Add the saffron and 1 cup of the hot broth mixture and let it cook, stirring often, until more liquid is needed. Repeat this procedure until all the broth mixture is used. The cooking time is approximately 20 minutes. The rice should be tender and the mixture slightly creamy.
5. Remove the pan from the heat and stir in the Parmesan cheese and the remaining 2 tablespoons of butter. Season with pepper to taste.
Variations: 2 cups of diced fennel can be substituted for the asparagus, zucchini, and peas. For Risotto Milanese, just eliminate the green vegetables. For Shrimp Risotto, substitute 2 cups of small raw shrimp for the green vegetables in the recipe.
Serving Suggestions: Crusty Italian bread, mixed green salad, and dry white wine.
Serves 8
6 tablespoons butter
2 tablespoons minced shallots
1 teaspoon powdered saffron
½ teaspoon salt
2 cups long-grain rice
3½ cups boiling homemade chicken stock or canned broth
Vegetable oil for greasing the ring mold
1 pound whole fresh mushrooms
1. Melt 2 tablespoons of the butter in a large heavy saucepan. Add the shallots and cook over low heat for 5 minutes, stirring often. Add the saffron, salt, and rice and stir. Cook for 1 minute, stirring constantly. Add the boiling stock, stir, and lower the heat to a simmer. Cover and simmer for 20 minutes. Remove from the heat and let stand, covered, for 5 minutes.
2. Spoon the rice into a well-greased 8-cup ring mold. Press the top of the rice down with the back of a large spoon.
3. Put the mold in a large pan filled with 1 inch of boiling water. Cover the rice and let it stand for 5 minutes.
4. Meanwhile, melt the remaining 4 tablespoons of butter in a large frying pan. Add the mushrooms and cook over medium-high heat for 5 minutes, shaking the pan often.
5. Remove the ring mold from the pan of water and dry the bottom. Place a round serving dish over the mold. Firmly holding the dish and mold, invert and shake once with vigor. The rice should release onto the dish. If it doesn’t, repeat again.
6. Spoon the mushrooms into the center of the rice ring and serve immediately.
Serves 6
1¼ cups wild rice (premium grade whole grain is best)
1½ cups water
1½ cups homemade chicken stock or canned broth
5 tablespoons butter
1 small onion, minced
¼ pound fresh mushrooms, chopped
½ cup heavy cream
Salt and freshly ground black pepper
1. Rinse the rice in a strainer under cold running water and drain.
2. Combine the water and stock in a saucepan and bring to a boil. Add the rice, stir, and bring back to a boil. Immediately lower the heat, cover, and simmer for 45 minutes, or until the rice is tender, but not mushy.
3. Meanwhile, melt 3 tablespoons of the butter in a frying pan. Add the onion and sauté over medium heat for 5 minutes, stirring often. Add the mushrooms and cook for 5 minutes longer. Remove from the heat and set aside.
4. Preheat the oven to 375 degrees. Drain the cooked rice well in a strainer.
5. In a large bowl, combine the rice, onion, and mushroom mixture with the heavy cream. Season with salt and pepper to taste.
6. Transfer the mixture to a shallow baking dish and dot with the remaining 2 tablespoons of butter. Bake for 15 minutes.
Variations: Substitute beef stock for the chicken stock.
Add ½ cup toasted almonds, chopped walnuts, or pecans to the cooked rice with the onion and mushroom mixture and heavy cream.
One tablespoon of grated orange rind can also be added to the cooked rice before baking.
Two tablespoons minced shallots can be substituted for the onion in the recipe.
Serves 4
2 tablespoons butter
2 tablespoons minced shallots
2 cups boiling water
1 cup long-grain rice
½ teaspoon salt
½ cup frozen green peas
½ cup diced carrots
½ cup seeded and diced zucchini
½ cup heavy cream
Freshly ground black pepper
1. Melt the butter in a heavy saucepan. Add the shallots and cook over medium heat for 5 minutes, stirring often. Add the boiling water, rice, and salt. Stir, cover, and cook over low heat for 20 minutes.
2. Meanwhile, cook all the vegetables in 2½ cups of boiling water for 5 minutes, or just until they are tender. Drain and reserve.
3. Remove the cooked rice from the heat and let it stand, covered, for 5 minutes.
4. Meanwhile, bring the heavy cream to a boil in a saucepan and cook over medium-high heat for 3 minutes.
5. Uncover the rice and add the vegetables and cream. Gently combine and season with salt and pepper to taste.