Category Archives: Rice

‘Shroom Fried Rice

When last I made fried rice, I was using up some leftover marinated steak and some overly stocky/mushy leftover rice. Well… I’ve kinda perfected my rice cooking method(s), for basmati as well as long grain varieties, and now had some … Continue reading

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Fried Rice

Let us review my missteps so far this week: 1) ANCHOVIES!!!! – I shan’t make THAT error again. 2) Spanish smoked hot paprika IS, indeed, HOT – but a little crème fraîche worked a treat at taming that particular beast. … Continue reading

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Wild Rice Stuffing with Dried Cherries ‘n Stuff

Or, mebbe ‘dressing’. Some folk claim that dressing is simply another name for stuffing – one that the Victorians came up with so they didn’t have to think about anything being stuffed into anything else – perhaps there was a … Continue reading

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Yellow Rice

We like our yellow rice, normally opting to pour a packet of Vigo’s into the rice cooker, then sitting back and enjoying the results. Still, I got to thinking…   How hard could it be to make our own yellow … Continue reading

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Soubise (sü-ˈbēz)

A quick search on da Google gives us this definition of soubise: a garnish or white sauce containing onions or onion purée. I think I’ll stick with the definition from my trusty old (1961 – first English translation) Larousse Gastronomique, … Continue reading

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Spanish Sausage Rice

I was starting on my year-end attempt to purge at least ONE of the freezers, and came across this packet of hot (I was almost certain) Italian sausages. PERFECT for a diavolo sauce (yes, I know it is traditionally a … Continue reading

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Cheesy Rice Cups, the Return

So, we had some Yellow Rice left over from the Mango Chutney Chicken. And then, Rich came down with a cold, so we ordered in Chinese food (nothing works better on a cold than sweet ‘n sour, mu shu, and … Continue reading

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Cheese-y Rice-y Breakfast Goodness

OK, you NEED to save this recipe from the USA Rice Council (née Federation – or vice versa). It went together in a snap, smelled wonderful while baking, and tasted even better once ready. The other cool thing is; it’s … Continue reading

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