Rice dishes - 10 simple and delicious recipes

Rice dishes are various types of sweet and savory casseroles, risotto, pilaf and many others that can be quickly and easily prepared for the family table, supplemented with meat, chicken, vegetables and seafood. Rice is affordable, filling and low in calories, and emphasizes the taste of additional ingredients, which is why dishes with it are very popular. The range of recipes for rice dishes is very wide and you can choose them according to your taste.

Rice porridge with milk and pumpkin

Rice porridge with milk and pumpkin has a special taste, delicate and viscous texture, so it, especially in autumn, is very suitable for a hearty breakfast or dinner, and is also very healthy. There are many variations of this porridge and in this recipe we prepare it in the simplest way. We use any rice for the porridge, and its color will depend on the color intensity of the pumpkin.

1. 
   Immediately, according to the recipe and the number of servings you need, measure out all the ingredients for the porridge.
2. 
   Peel a piece of pumpkin, remove the peel and seeds, cut into medium pieces and boil until tender for 15 minutes over low heat. Boil the pumpkin immediately in a saucepan special for porridge. Puree the boiled pumpkin in any way.
3. 
   At the same time, boil any rice until tender. It is not necessary to rinse it thoroughly before cooking to make the porridge more viscous.
4. 
   Add boiled rice to pumpkin puree.
5. 
   Pour hot milk over these ingredients, add a little salt and stir.
6. 
   Cook the porridge for 15 minutes from the start of boiling and also over low heat. The texture of the porridge will depend on the cooking time.
7. 
   Add a piece of butter and honey to the cooked porridge for sweetness and greater benefits, but it can be replaced with sugar.
8. 
   Stir the porridge again, take a sample and adjust the taste. Then place the rice porridge with pumpkin on plates and serve hot. Bon appetit!

Rice casserole in the oven

Rice casserole in the oven is prepared either savory with the addition of meat or vegetables, or sweet, like a dessert. In this recipe we prepare according to the second option. Its base will be boiled rice, and the filling will be whipped egg whites. The casserole will turn out very tender, similar to a sponge cake and healthy, as it is prepared without adding oil. Let's complement the taste of this dessert with raisins.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Rice – 1 tbsp.
• Milk – 1 tbsp.
• Egg – 5 pcs.
• Water – 1 tbsp.
• Sugar – 100 gr.
• Raisins – 50 gr.
• Vanillin – 1 gr.
• Salt - to taste.

Cooking process:

Step 1. Boil the washed rice until tender in milk and water, adding salt, but you can use the remaining rice porridge for the dish. Divide the eggs into yolks and whites.Place the yolks in a separate bowl and grind with sugar into a white mass. Add cooled rice to the yolks, add pre-soaked and washed raisins, vanillin and mix everything well.

Step 2. In another bowl with a mixer, beat cold egg whites with a pinch of salt until stiff peaks form.

Step 3. Place a third of the whipped whites into the rice mixture and mix gently with a spatula.

Step 4. Then add the remaining whites and quickly mix again to form an airy and liquid mass.

Step 5. Grease a baking dish with butter, sprinkle with breadcrumbs or semolina and pour in the mixed mixture. Bake the casserole in the oven at 200 degrees for 35 minutes. Cool the prepared rice casserole slightly, carefully remove from the mold, decorate with powdered sugar and can serve for breakfast or dinner. Bon appetit!

Classic rice pudding in the oven

Classic rice pudding in the oven is a dessert version of dishes called “pudding” and has a special preparation technology. Before cooking, rice is fried in butter, which “seals” the starch inside the grains and the rice does not become sticky. The rice is then topped with beaten eggs, which gives the baked texture a soft, fluffy, soufflé-like texture. The composition and proportion of ingredients in the recipe correspond to classic English rice pudding. Rice for pudding is taken round, as it is richest in starch.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Milk – 1.7 tbsp.
• Sugar – 50 gr.
• Round rice – 100 gr.
• Butter – 50 gr.
• Raisins – 50 gr.
• Lemon – ½ pc.
• Egg – 4 pcs.
• Salt – 1 pinch.

Cooking process:

Step 1.Heat the butter in a saucepan and fry the washed rice in it until a thin, shiny crust. Pour milk over the fried rice, add salt and the zest of half a lemon and simmer over low heat until cooked. The rice will not absorb the milk.

Step 2. Divide cold eggs into yolks and whites. Pour the yolks into a bowl for mixing pudding, add sugar and beat with a mixer until foamy.

Step 3. Pour the whipped yolks into the boiling rice-milk mixture and stir until they brew, like crème anglaise. Then turn off the fire.

Step 4. Mix the washed raisins with the juice of half a lemon, add to the brewed mixture and mix again.

Step 5. In another bowl, beat the whites until stiff peaks form, as for a sponge cake. Add the whipped whites to the main mixture and mix quickly with a spatula.

Step 6. Turn on the oven to 170°C. Grease a baking dish with oil. Pour the mixed mixture into it and bake the pudding for 1 hour.

Step 7. The pudding will rise well in the oven, but will fall a little after baking, which is normal.

Step 8. The baked classic rice pudding can be served either hot or cold. Delicious and successful baking!

Crumbly pilaf with chicken in a frying pan

The option of cooking pilaf in a frying pan with chicken, compared to pork or lamb, is lighter and more dietary. A frying pan, or better yet a wok, is very convenient for preparing small quantities of portions. The technology and ingredients are the same as for regular pilaf: meat and vegetables are fried, zirvak is prepared and rice is added, which swells in hot water and gains its flavor by the end of cooking.

Cooking time: 2 hours.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Chicken meat (legs) – 1 kg.
• Long grain rice – 3.5 tbsp.
• Onion – 2 pcs.
• Carrots – 3 pcs.
• Garlic – 6 cloves.
• Salt – 1 tbsp.
• Boiling water – 2 tbsp.
• Coriander - to taste.
• Ground black pepper - to taste.
• Ground red pepper - to taste
• Parsley - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Prepare all ingredients for pilaf according to the recipe. Divide the chicken into small pieces. Peel the vegetables. Rinse the rice several times with cold water and soak for a while.

Step 2: Heat enough vegetable oil in a wok to cover the bottom by 1cm.

Step 3. Chop the onion into small cubes and fry until golden brown.

Step 4. Add chicken pieces to it. Sprinkle them with salt and seasonings specified in the recipe or selected to taste and mix. Cover the pan with a lid and simmer the chicken over low heat for 20 minutes.

Step 5. Chop the carrots on a coarse grater, add to the stewed chicken, stir and cook the dish for another 10 minutes.

Step 6. After this time, spread the prepared rice in an even layer on top of the zirvak. Dissolve ½ tbsp in two glasses of boiling water. spoons of salt and carefully, so as not to disturb the layers of pilaf, pour it over the rice. The water level should be 1-2 cm above the rice layer. Simmer the pilaf over high heat and without a lid until the water boils away from the surface of the rice. Then place the peeled garlic cloves into the pilaf.

Step 7. Close the pan with a lid and simmer the pilaf over low heat for 30 minutes.

Step 8. If you wrap the lid in a clean towel and simmer under it, the pilaf in the frying pan will turn out very crumbly.

Step 9Mix the crumbly pilaf and chicken cooked in a frying pan, take a sample, sprinkle with finely chopped parsley and serve for dinner. Bon appetit!

Risotto with chicken and mushrooms

Risotto with chicken and mushrooms, although it is prepared only from rice, differs from pilaf and rice porridge precisely in the method of preparation. Vegetables and chicken with mushrooms and seasonings are fried in oil, then rice is added and fried a little. The broth for these ingredients is poured in portions and as it is absorbed by the rice, which makes its texture soft creamy and with a pleasant creamy taste. Rice is taken of the Arborio variety or special for risotto, and mushrooms complement the dish well.

Cooking time: 1 hour.

Cooking time: 40 minutes.

Servings: 6.

Ingredients:

• Arborio rice – 250 gr.
• Chicken fillet – 300 gr.
• Fresh champignons – 150 gr.
• Onion – 1 pc.
• Butter – 50 gr.
• Chicken broth – 500 ml.
• Cream 10-20% – 150 ml.
• “Parmesan” – 80 gr.
• Saffron – 1 pinch.
• Salt - to taste.
• Olive oil – 50 ml.

Cooking process:

Step 1. Chop the onion into small cubes. Melt the butter in a frying pan, add olive oil and fry the onion slices in this mixture until transparent.

Step 2. Wash the chicken fillet, dry it with a napkin, cut into medium pieces, add to the fried onion and simmer for 5 minutes.

Step 3. Cut the champignons into slices, add to the rest of the ingredients and fry for another 2-3 minutes until the mushroom juice evaporates.

Step 4. Then pour the washed rice into the frying pan, stir and fry for a few minutes so that the grains are saturated with oil. In a separate bowl, mix chicken broth with cream.Pour two ladles of creamy broth into a frying pan, add saffron and simmer the risotto over low heat until the rice has absorbed most of the broth. Then pour the broth again 5-6 times. This method of cooking rice will take you 20-25 minutes.

Step 5. When the rice has absorbed all the creamy broth, sprinkle the risotto with finely grated Parmesan, mix everything well until the cheese melts and turn off the heat. Salt the dish at the end of cooking.

Step 6. Place the prepared risotto with chicken and mushrooms on plates, add finely chopped herbs and serve for dinner. Bon appetit!

Fried rice with chicken and vegetables

Fried rice with chicken and vegetables is a bright-tasting and aromatic dish of East Asian cuisine, and has recently become popular among us. The dish is easy to prepare and the ingredients are readily available. Rice for it is boiled until tender, cooled and then fried over high heat with chicken, vegetables, eggs and seasonings, and its taste changes dramatically. In this recipe, the vegetable set will be carrots with onions and frozen peas.

Cooking time: 1 hour.

Cooking time: 1 hour.

Servings: 4.

Ingredients:

• Rice – 2 tbsp.
• Chicken fillet – 300 gr.
• Onion – 1 pc.
• Garlic – 2 cloves.
• Carrots – 1 pc.
• Frozen peas – 100 gr.
• Egg – 2 pcs.
• Soy sauce – 50 ml.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Rinse the rice well and boil until tender (20 minutes) in salted water in a ratio of 1:2. Cool the boiled rice, because this is an important moment for this dish.

Step 2. Rinse the chicken fillet, dry it with a napkin, cut into small pieces and mix with salt and pepper.

Step 3.In a deep frying pan, or preferably a wok, heat the vegetable oil well and fry the fillet pieces in it over high heat until golden brown. Then transfer the pieces to a plate.

Step 4. Peel the onion and garlic and chop finely.

Step 5. Cut the carrots into small cubes. In the same oil and over high heat, fry the chopped onions with carrots and frozen peas. Stir-fry for 3-4 minutes.

Step 6. Then add the garlic to the vegetables and fry for another minute.

Step 7. Using a spatula, spread the fried vegetables along the edge of the pan, freeing up space inside.

Step 8. Beat the eggs well in a cup and pour into a free space among the vegetables.

Step 9. The eggs will fry quickly. Mix them with vegetables and add a little more vegetable oil.

Step 10. Then add cold rice to the pan.

Step 11. Next, transfer the fried chicken fillet pieces and pour in soy sauce.

Step 12. Mix these ingredients well again and fry until the rice turns golden brown.

Step 13. Place the cooked fried rice with chicken and hot vegetables on plates, add fresh herbs, and serve for dinner or lunch. Bon appetit!

Sweet pilaf with raisins and dried apricots

A dessert version of traditional pilaf with meat can be sweet pilaf with raisins and dried apricots, prepared only from rice and dried fruits. The dish is bright, tasty, healthy and can be a complete meal, especially for children, and is easier to prepare than meat pilaf. In this recipe, we fry dried fruits, take long-grain rice and add seasonings to taste.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 6.

Ingredients:

• Long grain rice – 600 gr.
• Water – 750 ml.
• Dried apricots – 1 tbsp.
• Raisins – 1 tbsp.
• Prunes – 1 tbsp.
• Seasonings - to taste.
• Salt – 1 tbsp.
• Olive oil – 50 ml.

Cooking process:

Step 1. Rinse the dried fruits for pilaf well under running water, remove excess moisture with a napkin and cut the dried apricots and prunes into strips. Heat olive oil in a frying pan. Fry the dried fruits in it for at least 5 minutes so that all the pieces are saturated with oil.

Step 2. To cook pilaf, take a cauldron. Place well-washed rice into it and add the amount of water specified in the recipe. After boiling, cook the rice over low heat for 15 minutes without covering the cauldron with a lid.

Step 3. Towards the end of cooking, add salt and any seasoning to the rice; saffron is great for sweet pilaf.

Step 4. Then place fried dried apricots with raisins and prunes in an even layer on top of the rice. Cover the cauldron with a lid and simmer the pilaf over low heat for another 10 minutes.

Step 5. Gently mix the prepared sweet pilaf with dried apricots, prunes and raisins, take a sample and serve hot. Bon appetit!

Japanese rice balls

Japanese rice balls or onigiri are small cakes made from boiled rice with filling inside. The products are satisfying, convenient and portioned, so you can take them with you for a snack or give them to children at school, and they are very simple to prepare. In this recipe, we prepare onigiri with salmon and cream cheese, but you can wrap any food in rice, you just need to chop it very finely. We use either round rice or sushi rice so that the balls keep their shape.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 7 pieces.

Ingredients:

• Rice for Japanese cuisine – 500 gr.
• Water – 2 tbsp.
• Lightly salted salmon – 200 gr.
• Cream cheese – 200 gr.
• Elevator sheets – 1 pack.
• Soy sauce - for serving.

Cooking process:

Step 1. Immediately prepare, according to the recipe and the number of servings you need, all the ingredients for onigiri. Rinse the rice well several times and boil in two glasses of water over low heat for 20 minutes.

Step 2. For the filling, cut the salmon into small cubes and mix well with the cream cheese.

Step 3. Cool the boiled rice until warm. Immediately prepare a plate of salted water to wet your palms.

Step 4. Place about 80 grams of boiled rice in your palm and make a thick cake.

Step 5. Place the prepared filling in the middle of the flatbread.Step 6. Then roll up the edges of the flatbread and form a tight ball, but the products can be given any shape, since the rice molds well.

Step 7. Attach pieces of nori sheet to the balls and decorate to your liking. Japanese onigiri rice balls are ready. Since the rice is bland, serve soy sauce with the onigiri. Bon appetit!

Rice risotto with seafood

To prepare seafood rice risotto at home, you do not need any special culinary skills and the ingredients are readily available. For risotto, the right rice is important: the Arborio variety, round or risotto rice, which has a special creamy texture when cooked. The technology is the same as for regular risotto: rice is fried in oil and broth is added in portions.

Cooking time: 40 minutes.

Cooking time: 40 minutes.

Servings: 2.

Ingredients:

• Round rice – 150 gr.
• Seafood (sea cocktail) – 300 gr.
• Onion – 1 pc.
• Garlic – 1 clove.
• Dry white wine – 100 gr.
• Olive oil – 4 tbsp.
• Water or fish broth – 300 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1.Immediately prepare, according to the recipe and the number of servings you need, all the ingredients for the risotto.

Step 2. Peel the onion and chop into small cubes.

Step 3. Peel the garlic clove and crush it with the back of a knife.

Step 4. Heat three tablespoons of olive oil in a frying pan, fry the chopped onion in it and add garlic at the end for flavor.

Step 5. Then add dry rice to the fried onions; there is no need to rinse it so as not to wash off the starch.

Step 6: Stir-fry the rice until it changes color and becomes translucent. Then pour dry wine and mix everything.

Step 7. After the wine has evaporated, add the seafood cocktail to the rice and stir again.

Step 8. Pour fish broth into these ingredients in portions and little by little. Cook the risotto for 20 minutes, stirring constantly, over low heat, and after the rice has absorbed the broth, pour in the next portion.

Step 9. Towards the end of cooking, add salt and black pepper to your liking, add a spoonful of oil and stir one last time.

Step 10. Serve the prepared rice risotto with seafood hot. Bon appetit!

Minced hedgehogs with rice in a frying pan

Meat balls with rice, funny called “hedgehogs,” will be a simple and tasty dish for dinner or lunch, and stewed in sauce in a frying pan, which are quick to make, are well suited to the children’s table. In this recipe, we prepare “hedgehogs” from any minced meat, roll them in rice, like breading. We will add only sour cream and vegetables to the sauce.

Cooking time: 40 minutes.

Cooking time: 20 minutes.

Servings: 8 pcs.

Ingredients:

• Minced meat – 500 gr.
• Egg – 1 pc.
• Onion – 1 pc.
• Carrots – 1 pc.
• Sour cream 20% – 300 gr.
• Rice – ½ tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Flour – 1 tbsp.
• Vegetable oil – 20 ml.
• Water – 1.5 tbsp.

Cooking process:

Step 1. Immediately prepare all the ingredients for the dish according to the recipe.

Step 2. Choose long-grain rice for hedgehogs (Basmati or Jasmine) and pour boiling water for 1 hour in advance so that it quickly cooks in the dish.

Step 3. Chop the peeled onion very finely or grind it in a blender.

Step 4. Place the minced meat in a separate bowl. Break one egg into it, add chopped onion, add salt and black pepper and knead the minced meat with your hands until it has a viscous, homogeneous texture.

Step 5. Drain the soaked rice in a colander and transfer to a bowl. With wet hands, form the minced meat into 8 identical balls and roll them well in the rice.

Step 6. For the sauce, chop the peeled carrots on a coarse grater.

Step 7. In a separate bowl, mix flour with salt and black pepper.

Step 8. Pour full-fat sour cream to this mixture and mix everything so that no lumps of flour remain.

Step 9. Then pour clean water into the sour cream and mix again. The sauce will be liquid, but will become thick as it simmers.

Step 10. Heat vegetable oil in a deep frying pan and fry the grated carrots in it.

Step 11. Place the formed hedgehogs on top of the carrots at a short distance from each other.

Step 12. Pour them with the prepared sour cream sauce and simmer over low heat under a covered lid for 20 minutes from the start of the sauce boiling.

Step 13. During stewing, the rice will be saturated with liquid and take on a curved and needle-like shape.

Step 14. Divide minced hedgehogs with rice cooked in a frying pan into portioned plates, pour over the sauce and serve hot. Bon appetit!