The Amazing World of Rice (30 page)

short-grain, 13

syrup, 12

uses of, 4

vinegar, 12

where and how it grows, 2–3

wine, 13

yields, 14

see also specific types of rice

rice pancakes,
see
pancakes

rice pudding, savory, 225–34

basics, 226

corn, tomato, and rice with chipotle chile–Cheddar custard, 229–30

mushroom, goat cheese, and roasted red pepper, 227–28

spring rice custard with goat cheese, 233–34

three rice, three cheese, and three mushroom, 231–32

rice pudding, sweet, 235–53

baked coconut, 250–51

baked lemon-custard, 237

basics, 236

basmati, with coconut milk and golden cream, 248–49

brown rice, with maple syrup, 244

chocolate, 240

cinnamon and sour cherry, 239

creamy black, with toasted coconut and mango, 252–53

creamy saucepan, for all seasons, 235

creamy white, with coconut milk and mango, 253

creamy yogurt and mango, with toasted pistachios, 247

crystallized-ginger, 238

with leftover rice, 238

saucepan banana, 243

with stewed dried apricots, 235–36

in the style of
riz à l'Impératrice,
241–42

with sweetened berries, 235

wild rice, with apricots in vanilla syrup, 245–46

rice vermicelli:

basics, 41

with bok choy and shrimp in ginger-chicken broth, 40–41

crispy, salad with chicken and snow peas, 61–62

risotto, 13, 117–141

al salto, 86

artichokes and pancetta, with rosemary and lemon, 134–35

with asparagus, peas, and saffron, 121–22

baked in roasted acorn squash halves, 141

baked in roasted portobello mushrooms, 140–41

basics and troubleshooting, 117–19

basic “white,” 120

fennel and leek, with orange, 139–40

fresh fig, with rosemary butter–glazed walnuts, 136–37

green, with dried tomatoes and pecorino Romano, 125

leftover, in pancakes, 140

roasted beet, with dill and beet greens, 130–31

roasted carrot and leek, with lemon and thyme, 123–24

roasted red pepper and Italian sausage, 132–33

shrimp and fresh corn, 128–29

tomato, with Asiago, mozzarella, and basil, 126–27

winter squash, with nutmeg and sage, 138

riz à l'Impératrice,
241–42

rosematta, 13

rough rice, 13

 

saffron, 169

-orange rice with roasted chicken and pistachios, 212–13

rice, for chicken biriyani, 210–11

rice and mussels salad, 59–60

sake, 13, 46

and carrot soup, 45

-and-ginger syrup for poached tangerines, 261

frozen, with summer fruit salad, 260

salad dressing:

cilantro-lime, for brown rice, shrimp, and corn salad, 57

for crispy rice vermicelli salad with chicken and snow peas, 61–62

ginger and rice wine, for Bhutanese red rice salad with edamame and tamari walnuts, 53–54

Japanese rice vinegar, 78

lemon, for asparagus, egg, and Arborio rice salad, 71–72

lemon-parsley, for roasted chickpea and rice salad, 63–64

lime-tamari, for brown rice, mango, and smoked chicken salad, 55

for quick rice salads, 77

toasted cumin and lime, for yellow basmati rice and black bean salad, 49–50

salads, 47–78

asparagus, egg, and Arborio rice with lemon dressing, 71–72

basmati rice, mango, and toasted coconut, 65

Bhutanese red rice with edamame, tamari walnuts, and ginger and rice wine dressing, 53–54

black rice and snow pea with grilled chicken, 51–52

black rice and snow pea with grilled salmon, 52

brown rice, mango, and smoked chicken with lime-tamari dressing, 55

brown rice, shrimp, and corn with cilantro-lime dressing, 57

brown rice and broccoli with tamari almonds, 69–70

brown rice with two sesame flavors, 68

carrot and dry-roasted peanuts, quick, 77

chicken and coconut, quick, 77

confetti vegetable, quick, 77

crispy rice vermicelli with chicken and snow peas, 61–62

Italian tuna, caper, and rice in tomato cups, 56

Italian tuna, red onion, and green olives, quick, 77

jasmine-tea rice with snow peas, 75

mussels and saffron rice, 59–60

parsley and rice with Parmigiano-Reggiano, pignoli, and dried tomatoes, 67

quick rice, 77

roasted chickpea and rice with lemon-parsley dressing, 63–64

summer rice, 73

sushi rice with cucumber and toasted sesame seeds, 66

tabbouleh-style basmati rice, 74

tomato, corn, and basil, quick, 77

Tuscan rice, 48

Wehani rice, spinach, bacon, and toasted almond, 58

wild rice and smoked turkey with dried cranberries and toasted hazelnuts, 76

yellow basmati rice and black bean, with toasted cumin-lime dressing, 49–50

salmon, grilled, with black rice and snow pea salad, 52

salsa:

tomato–black olive, for baked lemon-oregano chicken, 208–9

tomato-cilantro, for roasted Manila clams with chorizo, rice, and lima beans, 221–22

tomato-jalapeño, for scrambled eggs with rice, 186

verde, for roasted marinated shrimp and rice, 219

samba, 13

saucepan rice pudding for all seasons, creamy, 235–36

sausage:

beef, in chicken jambalaya, 216

Italian, and roasted red pepper risotto, 132–33

see also
chorizo

scallion and shiitake rice pancakes with sesame seeds, 81–82

scrambled egg and ham rice, 116

seafood paella, 174–76

sesame, 30

flavors, brown rice salad with two, 68

rice with scallions, 116

seeds, black, in fried rice with oyster mushrooms and snow peas, 99–100

seeds, in shiitake and scallion rice pancakes, 81–82

seeds, toasted, in sushi rice salad with cucumber, 66

shellfish,
see specific shellfish

shiitake(s):

fried red rice with bok choy and, 101

and scallion rice pancakes with sesame seeds, 81–82

soup with beef, red rice, and spinach, 30

in Wehani and wild rice pilaf, 154–55

short-grain rice, 13

shrimp:

and fresh corn risotto, 128–29

paella with chicken and, 171–73

Peruvian-style chowder with rice and, 25–27

with rice noodles and bok choy in ginger-chicken broth, 40–41

roasted marinated, and rice with salsa verde, 219–20

salad with brown rice, corn, and cilantro-lime dressing, 57

stir-fried fiery, with orange rice and spinach, 191–92

stock, 25–26

side dishes,
see
little dishes and sides

simple rice-cooker pilaf, 23

snow peas:

and black rice salad with grilled chicken or salmon, 51–52

crispy rice vermicelli salad with chicken and, 61–62

fried rice with oyster mushrooms, black sesame seeds and, 99–100

jasmine-tea rice salad with, 75

socarrat,
13, 169

soups, 24–45

black bean, chipotle chile, and rice with cilantro cream, 34–35

broccoli and rice with red pepper oil and golden garlic, 29

carrot and sake, 45

chicken and rice, 38–39

Chinese rice with egg threads, 42

curried tomato with ginger and black rice, 33

golden yellow spring vegetable, 28

Peruvian-style shrimp and rice chowder, 25–27

rice noodles, bok choy, and shrimp in ginger-chicken broth, 40–41

roasted eggplant and lentil with brown rice and roasted red pepper puree, 36–37

roasted tomato, mushroom, and rice, 31–32

shiitake, beef, and red rice with spinach, 30

wild rice, acorn squash, and mushroom, 43–44

Spanish rice with chicken, chorizo, and peas, 214–15

spinach:

meat loaf with rice, dried tomatoes and, 217

in rice and mushroom–stuffed roasted red peppers, 114–15

salad with Wehani rice, bacon, and toasted almond, 58

shiitake, beef, and red rice soup with, 30

stir-fried fiery shrimp, orange rice and, 191–92

sticky rice, 13–14

stir-fry dishes:

fiery shrimp orange rice and spinach, 191–92

soy-glazed chicken, rice, and cashews, 189–90

stock, shrimp, 25–26

summer rice salad, 73

sushi rice, 14

rice balls sushi-style, 92–93

salad with cucumber and toasted sesame seeds, 66

sweet rice, 14–15

 

tabbouleh-style basmati rice salad, 74

tah-dig,
15

tangerines poached in sake-and-ginger syrup, 261

Texmati, 15

Thai-style steamed rice, 20–21

toasted coconut rice, 116

tomato(es):

in corn and rice pudding with chipotle chile–Cheddar custard, 229–30

cups, Italian tuna, caper, and rice salad in, 56

curried, in eggplant and toasted walnut pilaf, 164–65

dried, in green risotto with pecorino Romano, 125

dried, in meat loaf with rice and spinach, 217

dried, in parsley and rice salad with Parmigiano-Reggiano and pignoli, 67

in golden chickpea and curried lamb pilaf, 166–67

Istanbul-style pilaf with artichoke, dill, lemon and, 156–57

-jalapeño salsa, 186

in quick rice salad with corn and basil, 77

rice, anchovy, and caper, with garlic crumb topping, 113

in rice and black olive–stuffed roasted eggplant with feta, 111–12

risotto with Asiago, mozzarella, basil and, 126–27

roasted, in mushroom and rice soup, 31–32

roasted, in pilaf with chickpeas and dill, 161

sautéed with red onions, 183

soup, curried with ginger and black rice, 33

sundried, in Parmesan cheese and rice pancakes, 85–86

torte, orange rice with Grand Marnier, 258–59

tuna, Italian:

and red onion and green olives in quick rice salad, 77

caper and rice salad in tomato cups with, 56

turkey, smoked, and wild rice salad with dried cranberries and toasted hazelnuts, 76

Tuscan rice salad, 48

 

Valencia, 15

vegetables:

confetti, quick rice salad, 77

pilaf, red rice summer, 162–63

ratatouille over rice with Gruyère, 223–24

soup, golden yellow spring, 28

stuffed, 108–15

in summer rice salad, 73

see also specific vegetables

vegetables, stuffed, 108–15

artichokes, with rice, lemon, dill, and toasted pignoli, 109–10

rice, anchovy, and caper tomatoes with garlic crumb topping, 113

rice, mushroom, and spinach–stuffed roasted red peppers, 114–15

roasted eggplant, with rice, tomato, black olives, and feta, 111–12

 

walnuts:

bulgur and rice pilaf with dates and, 153

ground, and rice flour balls, 255

Istanbul-style lamb and rice pilaf with dried apricots and, 158–59

in lamb kebabs on Persian-style golden rice, 203–5

rosemary butter–glazed, for fresh fig risotto, 136–37

tamari, for Bhutanese red rice salad with edamame and ginger and rice wine dressing, 53–54

toasted, in curried tomato and eggplant pilaf, 164–65

Wehani rice, 15

salad with spinach, bacon, and toasted almond, 58

and wild rice pilaf, 154–55

wild rice, 15

cooking times of, 155