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* Rice |
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Print this Recipe Rice, a grain cultivated and eaten the world over, plays an integral part in the social, religious, and daily lives of Indian people. In a testament to its place in our culture, in all our religious ceremonies rice is offered to the gods before it is eaten. It is nearly always part of weddings, where it is showered upon the bride as a blessing, and is, in certain families, a part of the bride's trousseau. Consumed as a staple alongside an array of curries and dals (legumes), rice is an indispensable part of our meals. It is quick to make and easy to digest, and even though rice (especially polished white rice) is not as nutrient-rich as other grains, it does deliver a fair amount of protein, carbohydrates, and vitamins A and B. In the north, the wheat basket of India, rice is reserved more for special occasions, while throughout the rest of the country, people eat rice at least twice a day. India is home to a multitude of rice varieties, differing not only in their shape, size, and color, but also in their intrinsic flavors and aroma. Thus, every day, Indian homes consume a variety of rice grains--long-grain, short-grain, white, red, jasmine, some brown--and within each category there are finer distinctions. For everyday meals, the type of rice used depends on which part of the country you are from, with the south preferring locally available long-grain and also a red rice variety, and the northerners gravitating towards the prized aromatic, long-grain basmati rice, which is grown primarily in the foothills of the Himalayas. Of course, throughout the country, when an occasion calls for fancy pullaos (seasoned rice dishes) or biryanis (layered rice and meat or vegetable dishes), the preference is basmati--"queen of fragrance" in Hindi. Luckily for us in America, today this rice has become easy to find. Most recipes in this chapter use basmati rice, but you'll also find samplings of other kinds of rice and rice products, and a few other grains. Here are a few things to remember while cooking rice: There are three basic ways to cook rice: 1) Boil it in lots of water, then drain out the water (similar to pasta); 2) Steam it in measured amounts of water (also known as the absorption method); or 3) Cook it in a pressure cooker. All exotic Indian pullaos, biryanis, and stir-fries are typically started with some form of the boiled or steamed rice preparations. For each method, particularly when cooking basmati rice: Place the rice in a large bowl and wash it in 3 to 4 changes of water. All the husks and hollow grains float to the top and can be poured out with the water. This does not happen if you wash it in a fine-mesh strainer under running water. For the steaming (absorption) method of cooking rice, which is very popular in India, it is important before cooking to soak the rice in water at least 30 minutes or longer. Doing so enables the rice grains to soak up moisture and lengthen and, when cooked, the end product--especially in the case of basmati--has that prized long, individuated look. Keep in mind that after being soaked, the rice has softened and is very fragile. Treat it gently; do not stir or mix it, or it will break. When cooking in a pressure cooker, you can soak the rice before cooking for better rice texture, but you can skip that step to save time. Despite popular Indian belief, rice can be cooked ahead of time and re-heated very successfully. Not only is pre-cooked rice very good, but it saves you last-minute panic and anxiety. Here's how-cook the rice completely, transfer it to a serving dish, cover it with the lid, and set it aside up to 4 hours at room temperature or up to 24 hours in the refrigerator. Reheat in the microwave oven 3 to5 minutes on high power or in a preheated 375°F oven about 30 minutes. Sprinkle 1 to 2 tablespoons water over the rice, if you reheat it in the oven. If you do not wish to pre-cook and re-heat the rice, mix together everything that needs to go in the rice, then cook it minutes before serving. Here's how--in a nonstick saucepan, sauté your herbs and spices (if using) until golden, remove the pan from the heat, and mix in the rice and the water. Allow the rice to soak in this up to 8 hours. Then, finish cooking the rice about 1/2 hour before serving. (In this case, do not pre-soak the rice in a separate bowl.) The rice soaks in the pan in which it is to be cooked. Indian rice dishes fall into two broad categories--plain and fancy. The first category comprises the unadorned, quick-cooking boiled or steamed dishes and the simpler herb- and spice-enriched pullaos (pilafs). In the second group are all the vegetable-, nut- and meat-enhanced stir-fries, pullaos and biryanis which require some assembly and preparation. There is yet another set of Indian rice dishes: the soft-cooked, risotto-like or dry-cooked rice and dal (legume) combination dishes called khichadis, which, along with certain other delicacies, are the ultimate comfort foods--literally. These dishes are reserved for family only and are almost never served formally. They are light on the stomach, easy to digest, and are often served when you are feeling under the weather. Each cup of uncooked rice makes 3 cups of cooked rice. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! PLAIN AND STEAMED RICE DISHES Boiled Basmati Rice Steamed Basmati Rice (Absorption Method) Steamed Turmeric and Red Peppercorn Basmati Rice Steamed Basmati Rice with Dry-Roasted Spices Steamed Green Basmati Rice SIMPLE HERBS AND SPICES PILAFS (Pullaos) Simple Cumin Basmati Rice Roasted Saffron Basmati Rice Savory Saffron and Almond Rice Basmati Rice with Whole Spices Quick Cilantro-Garlic Pilaf with Peas Ginger-Mint Pilaf with Potatoes and Roasted Cumin Seeds SOUTH AND WEST INDIAN VEGETARIAN RICE DISHES South Indian Mustard and Asafoetida Pilaf Yogurt and Cashew Rice Coorgi Yogurt Rice Long-Grain Rice with Roasted Peanuts Lemon Rice South Indian Sesame Rice South Indian Tamarind Rice Potato, Coconut, and Yogurt Fried Rice Madras-Style Spicy Eggplant Rice Tangy South Indian Rice and Pigeon Peas Goan Coconut Milk Pilaf VEGETARIAN PILAFS (Sabzi kae Pullao) Basmati Pilaf with Caramelized Onions and Broccoli Mixed Cauliflower Pilaf Roasted Fresh Fenugreek Leaves Pilaf Morel Mushroom Pilaf with Pistachios and Silver Leaves Stir-Fried Mushrooms and Red Chard Pilaf Spinach and Red Bell Pepper Pilaf Grilled Bell Pepper Fried Rice Corn, Peas, and Tomato Fried Rice Mixed Vegetable Pilaf Kashmiri Mixed Vegetable Pilaf Tofu and Chickpea Pilaf Punjabi Green Chickpea Pilaf Quick Soybean Pilaf Royal Fresh and Dried Fruit Pilaf Cranberry Pilaf NON-VEGETARIAN PILAFS (Pullaos) Spicy Chicken Pilaf Moist Ground Lamb Pilaf Simple Lamb Pilaf Garlic Shrimp Pilaf with Coconut Milk LAYERED RICE DISHES (Biryanis) Layered Rice with Eggplant and Coconut Hyderabadi Layered Rice with Mixed Vegetables Layered Rice with Fragrant Mixed Nuts and Saffron Hyderabadi Layered Rice with Cooked Chicken Hyderabadi Layered Rice with Marinated Chicken Layered Rice with Lamb and Apricots Layered Rice with Fragrant Lamb Chops SPECIAL GRAIN AND LENTIL DISHES (Khichadis) Creamy Rice and Split Mung Beans with Cumin Seeds Pilaf-Style Rice and Yellow Mung Beans with Ginger Creamy Rice and Mixed Vegetables with Spinach Ribbons Pilaf-Style Tapioca Pearls Creamy Cracked Wheat, Rice, and Mung Beans Creamy Cracked Wheat with Mixed Lentils and Beans OTHER GRAIN PILAFS Brown Basmati Rice with Asafoetida Pressed Rice Flakes with Peas and Potatoes Pressed Rice Flakes with Tamarind Stir-Fried Spicy Semolina Stir-Fried Indian Vermicelli with Coconut and Vegetables Basmati and Wild Rice Pilaf with Roasted Nuts From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. * Rice is from the Cook'n in India collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Basmati Rice with Whole Spices Basmati and Wild Rice Pilaf with Roasted Nuts Boiled Basmati Rice Brown Basmati Rice with Asafoetida Coorgi Yogurt Rice Corn, Peas, and Tomato Fried Rice Cranberry Pilaf Creamy Cracked Wheat with Mixed Lentils and Beans Creamy Cracked Wheat, Rice, and Mung Beans Creamy Rice and Mixed Vegetables with Spinach Ribbons Creamy Rice and Split Mung Beans with Cumin Seeds Garlic Shrimp Pilaf with Coconut Milk Ginger-Mint Pilaf with Potatoes and Roasted Cumin Seeds Goan Coconut Milk Pilaf Grilled Bell Pepper Fried Rice Hyderabadi Layered Rice with Cooked Chicken Hyderabadi Layered Rice with Marinated Chicken Hyderabadi Layered Rice with Mixed Vegetables Kashmiri Mixed Vegetable Pilaf Layered Rice with Eggplant and Coconut Layered Rice with Fragrant Lamb Chops Layered Rice with Fragrant Mixed Nuts and Saffron Layered Rice with Lamb and Apricots Lemon Rice Long-Grain Rice with Roasted Peanuts Madras-Style Spicy Eggplant Rice Mixed Cauliflower Pilaf Mixed Vegetable Pilaf Moist Ground Lamb Pilaf Morel Mushroom Pilaf with Pistachios and Silver Leaves Pilaf-Style Rice and Yellow Mung Beans with Ginger Pilaf-Style Tapioca Pearls Potato, Coconut, and Yogurt Fried Rice Pressed Rice Flakes with Peas and Potatoes Pressed Rice Flakes with Tamarind Punjabi Green Chickpea Pilaf Quick Cilantro-Garlic Pilaf with Peas Quick Soybean Pilaf Roasted Fresh Fenugreek Leave Pilaf Roasted Saffron Basmati Rice Royal Fresh and Dried Fruit Pilaf Savory Saffron and Almond Rice Simple Cumin Basmati Rice Simple Lamb Pilaf South Indian Mustard and Asafoetida Pilaf South Indian Sesame Rice South Indian Tamarind Rice Spicy Chicken Pilaf Spinach and Red Bell Pepper Pilaf Steamed Basmati Rice (Absorption Method) Steamed Basmati Rice with Dry-Roasted Spices Steamed Turmeric and Red Peppercorn Basmati Rice Stir-Fried Indian Vermicelli with Coconut and Vegetables Stir-Fried Mushrooms and Red Chard Pilaf Stir-Fried Spicy Semolina Tangy South Indian Rice and Pigeon Peas Tofu and Chickpea Pilaf Yogurt and Cashew Rice Spicy North Indian Egg Curry * Rice Steamed Green Basmati Rice |
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