Mango and Coconut Sago Pudding

September 8, 2008 | Filed Under Cereals/Grains, Pearl Sago/Pearl Tapioca/Tapioca Seed, Coconuts, Guest Bloggers, Mangoes, Cook (almost) Anything at Least Once, Fruits, Fellow Bloggers | 22 Comments

Please help me welcome this week’s guest blogger, Haalo of Cook (Almost) Anything at Least Once. Thanks for being here, Haalo!

Paz

Every Monday I have a date with New York - a slice of that lovely city photographed by Paz. So I thought to start this post I’d share a photo of my city, Melbourne at night, taken at the banks of the Yarra River.

When Paz asked if I would guest post while she recovers I immediately had to say yes. Paz is one of those truly lovely people, a friend to all, she’s always there with a cheery word and encouragement.

So for this post I thought I’d make something with her favourite fruit which has just come back into season here - Mango!

While it is perfectly acceptable to just indulge in the fruit in its unadulterated form I really needed to do something more. Various ideas were floated but ultimately I wanted something simple and uncomplicated that wouldn’t compete with the fruit but rather compliment it.

So I turned to a forgotten ingredient -

Pearl Sago or Pearl Tapioca or Tapioca Seed - it is known by various names but refers to virtually the same product. Sago comes from the Sago Palm while Tapioca is made from cassava.

Sago itself has a neutral flavour but does work as a carrier of flavour and as a textural element. To complete the dish, another friend of mango comes into play, coconut cream to bind it together.

The end product, a lusciously delightful Mango and Coconut Sago Pudding!

Mango and Coconut Sago

Cook (almost) Anything at Least Once

½ cup pearl sago

1 cup coconut cream

1½ - 2 cups water

½ cup sugar

1 mango

Prepare the mango:

Cut the cheeks from the mango - slicing close to the central seed.

Using a large metal spoon, drag it around the edge of each cheek to scoop the flesh out in one piece.

Cut each cheek into small dice.

Remove the skin from around the seed and then scrap off as much of the mango flesh as you can - collect this in a bowl and then mash to form a puree. This will be used as a topping.

Make the pudding:

Put the sugar, coconut cream and 1½ cups of water into a saucepan and place over a gentle heat. Stir until the sugar has dissolved and then add the sago.

It’s important that you don’t allow the mixture to boil as that will cause the coconut cream to split.

Keep stirring to ensure the sago doesn’t form clumps. The sago will swell and the mixture will become quite sticky as the starch is released - if it becomes too thick, just add a little more water.

The sago is cooked when it becomes translucent. When you see this happening, gently fold through the diced mango.

The pudding can be served from cold to hot - my preference is to serve it warm.

Pour the pudding into serving glasses and top with the reserved mango puree.

Thanks again to Paz and we all hope to see you back at the helm very soon!

Sopa de Quinua con Queso (Quinoa and Cheese Soup)

July 28, 2008 | Filed Under Guest Bloggers, Quinoa, Queso Fresco, Cereals/Grains, Cheese, Avocados, Fellow Bloggers, Laylita's Recipes, South American Cuisine, Fruits, Soups/Chowders/Gumbos | 28 Comments

Please help me welcome guest blogger, Layla of Laylita’s Recipes. Thank you, Layla, for being here!

Paz

This is my first time as a guest blogger and I’m very happy that it is for Paz, who has been one of the warmest and friendliest people I’ve met since I started my food blog. I wanted to make something that I would make for her if I lived nearby and could bring it over to help her recover, too bad Seattle is kind of far away from NY, so I made a quinoa and cheese soup that is both tasty and healthy. Soup is the answer to all problems, at least that’s the way it seemed when I was growing up in Ecuador: you’re not feeling too well? Eat your soup. You want to get bigger, taller, skinnier, smarter, etc? Eat your soup. You want dessert? Eat your soup. You want to go outside and play? Eat your soup. You would think I would have ended up hating soups, but I actually really enjoy a good bowl of soup, it’s one of those things that I crave when I’m feeling sick and wish my mom lived next door –instead of 4,500 miles away –so that she could make me some homemade soup.

The first step to making a good soup is the refrito, also known as sofrito, which is the base of the soup, it consists of heating oil or butter –or sometimes lard – and adding onions, garlic, tomatoes (peppers, celery and other vegetables can also be added depending on the soup) along with the spices and seasonings you will use for the soup, I almost always add ground cumin and achiote or annatto powder to my refrito, for this quinoa and cheese soup I also added some dry oregano and ground coriander seeds (which are seeds from the cilantro plant that have been dried). This soup has quinoa - which is healthy and all of that good stuff, but what I like about quinoa is the texture, I love the way the little seeds pop in your mouth -, as well as potatoes, cheese and cilantro, which remind a lot of another delicious soup called locro de papas. Whenever I make a soup that has potatoes in it, I like to add the potatoes to the refrito and let them cook for just a few minutes so that they get just a little bit browned and then add the water or broth. I used queso fresco, which is fresh Mexican cheese that you can find in most supermarkets, but you can also use feta cheese instead, feta is a little bit more salty so adjust the salt according to your preference; and like many other Ecuadorian soups I serve this one with some diced avocado and hot sauce on the side.

Paz, thank you for this opportunity and I wish you a speedy recovery.

Sopa de Quinua con Queso (Quinoa and Cheese Soup)

Laylita’s Recipes

Ingredients:

2 tbs olive oil

2 cups diced white onion, about 1 large onion

4 garlic cloves, crushed

1 tomato, peeled, seeded and chopped finely

½ tsp cumin

¼ tsp achiote powder

1 tsp dry oregano

¼ tsp ground coriander

5-6 potatoes, peeled and cut in small chunks

1 cup uncooked quinoa, pre-washed

8 cups water or broth

1 cup milk

2 cups grated or crumbled queso fresco, can use feta cheese

4 tbs finely chopped cilantro or parsley to garnish

Salt and pepper to taste

Sides – avocado and hot sauce

Preparation:

1. Heat the olive oil over medium heat in a large saucepan, add the onions, garlic, tomato, cumin, achiote, oregano, coriander, salt and pepper, mix well and cook until the onions are soft, about 8 minutes.

2. Add the chopped potatoes, stir them well to coat them with onions and spices and cook them for about 5 minutes, stirring occasionally.

3. Add the water or broth, bring to a boil.

4. Add the uncooked quinoa, reduce the temperature and simmer until the quinoa and potatoes are tender, about 25 minutes.

5. Add the milk and cheese, stir and cook for another 5 minutes.

6. Add the chopped cilantro or parsley, taste and add additional salt/pepper if needed.

7. Serve warm with diced or sliced avocado and hot sauce.

Spiced Shrimp and Peas Pullao

May 15, 2007 | Filed Under Shrimps, Rice, Seafood, Indian Cuisine | 21 Comments

In the mood for shrimp (and always in the mood for rice), I found the above-titled recipe that satisfied my mood. So, I went out to buy some shrimp. There was a time when I felt intimidated to buy seafood (I’ve never really cared for food shopping in general). I never knew which fish to pick or what size shrimps to choose, etc… But since I started cooking, that discomfort has now passed. Now, I’m more confident food shopping. Strangers actually ask me food questions while I’m picking my groceries and I actually know what to tell them. Wow! It’s a miracle!

So, I pointed to the shrimps I wanted and the fish guy (what do you call him? Fishmonger? Way too formal for me.)? picked them out and weighed them for me. I bought my rice and green peas and I was on my way to cooking.

After knowing how to cook, only, with salt and black pepper, I’ve been having fun learning to cook with other spices. The spice of the week for me is garam masala. Until this recipe, I’d never used it before. Oh, how I love the smell of this spice. Put it on the list of ingredients that will make me doing my kitchen dance as soon as I get a whiff of it. I only used a tiny bit of the garam masala, as the recipe called for. Yet, it was sufficient to make the rice fragrant and special. It blended well with the other spices.

My rice turned out really well. Delicious. The only thing I didn’t care for, while preparing this meal, was peeling and deveining those damned shrimps. It took forever. Grrr! Perhaps next time, I should buy them already deveined and peeled. Of course, that’s at an extra cost… Hmmm… I’ll have to think about it. I guess, at least, I have the option.

Once the shrimps were deveined and peeled, there were no problems cooking. Putting the cooked shrimps and rice together, I was able to enjoy my meal. Not bad at all.

Paz

Spiced Shrimp

rachaelraymag.com

4 Servings

Prep Time 15 min (plus marinating)

Cook Time 5 min

3 scallions, thinly sliced crosswise

2 cloves garlic, finely chopped

2 teaspoons ground coriander

1 teaspoon ground cumin

½ teaspoon cayenne pepper

½ teaspoon turmeric

1½ pounds large large shrimp, peeled and deveined (tails left on)

3 tablespoons vegetable oil

1 teaspoon salt

2 teaspoons fresh lemon juice

1. In a large bowl, mix together half the scallions, the garlic, coriander, cumin, cayenne and turmeric. Add the shrimp and stir to coat. Cover with plastic wrap and refrigerate for 30 minutes.

2. In a large skillet, heat the oil over medium-high heat. Add the shrimp and cook, stirring constantly and seasoning with the salt, until nearly opaque, about 2 minutes. Add the lemon juice and continue frying until the shrimp are cooked through, about 1 minute more. Top with the remaining scallions.

Peas Pullao

rachaelraymag.com

4 Servings

Prep Time 5 min

Cook Time 30 min

2 tablespoons vegetable oil

1 onion, thinly sliced

¼ teaspoon garam masala

1/8 teaspoon turmeric

1½ cups long-grain rice

1½ teaspoons salt

1 cup frozen peas, thawed

1. In a large, heavy saucepan, heat the oil over medium-high heat. Add the onion and cook until browned, about 10 minutes. Add the garam masala and tumeric and stir to combine. Stir in 3 cups water and bring to a boil over high heat. Add the rice and salt and return to a boil, stirring briefly to break up any clumps. Lower the heat, cover the pan and simmer, without disturbing, until all the water is absorbed and the rice is cooked through, about 18 minutes.

2. Uncover the pan and mix in the peas while fluffing the rice with a fork; cover and set aside for 5 minutes, until the peas are heated through.

Rice with Pigeon Peas (Arroz con Gandules)

January 27, 2007 | Filed Under Rice, Latin Cuisine | 5 Comments

My name is Paz and I’m a riceaholic. Yup, I love rice. It’s a staple in my home and I have to eat it at least once a week.

In All God’s Children Need Traveling Shoes by Maya Angelou, the author writes about her stay in Ghana, West Africa. I don’t remember why, but for some reason, the cafeteria at the YMCA, where Dr. Angelou ate, did not serve rice. The non-rice menu continued for several days, till one of the other boarders, a dignified-looking woman from Sierra Leone almost went crazy from lack of eating rice.

The next time the cafeteria served lunch and there was no rice in the plate, the woman’s entire demeanor changed. “I want some ri’,” she insisted.

“I want some ri!” She got bolder and crazier.

In order to calm her down the staff had to run out and buy rice, cook it, and serve her on the spot. She wasn’t the same until she got her rice.

Haha, I could relate! I want my rice!

Now that I’m learning to cook, instead of the plain white rice, which I’d normally eat (and the occasional brown rice when my health conscience kicks in), I’m learning to cook different types of rice. My rice repertoire includes Jollof rice, which I used to eat as a child in Africa. I’ve mentioned that my Auntie Toshie made the best Jollof rice (she made the best everything, actually). I’ve made Basmati and Nut Pilaf (I really love this one), Forbidden Rice, Yellow Rice with Corn (Arroz Amarillo con Maiz – I really like this one, too!), Garlicky Rice, Rice and Beans Rice Water, and Paella. (Moros y Cristianos)

When I first made rice it was touch and go because I’d either add too much water or not enough. Uggh! I’m happy to say that things are looking up. My rice turn out pretty good.

I came across an interesting-sounding rice prepared by celebrity chef Daisy Martinez called Rice with Pigeon Peas. It was definitely something I wanted to try.

My cooking adventure wasn’t bad. There were a few things I had to prepare first before making the rice. I had to make achiote oil, which gives the color to the rice. It’s not hard to do – fry achiote seeds in oil and be careful not to leave it in the oil too long otherwise it will turn green and bitter. Second, I made sofrito, which flavors the rice. Oh, how I love to prepare that. I love the smells of the fresh herbs, especially the cilantro. I love the smell and taste of cilantro, which makes me start doing my happy dance in the kitchen when its fragrance is released into the air. Yes! You can buy ready made sofrito from the store but I prefer the homemade one, which is so much fresher and tastier.

The recipe calls for using smoked pork neck bones, smoked turkey wings or smoked ham. With the exception of the occasional bacon and eggs or bacon, lettuce and tomato sandwich, I don’t normally eat ham but I was curious about the taste of the smoked pork neck bones and decided to use that in my rice. Ummm… I didn’t like it.

Next time I make this rice, I’ll use the turkey wings instead. I liked the pigeon peas, the alcaparrado and everything else in the rice.

The recipe also mentions banana or plantain leaves but I didn’t use them because I couldn’t find them at my local grocery store.

So now you know I love rice. I’m curious: What foods do you need to eat? What foods will drive you crazy if you couldn’t eat it after a couple of days?

Rice with Pigeon Peas (Arroz con Gandules)
Daisy Cooks

Makes 10 to 15 servings, as part of a larger meal

1/2 cup Achiote Oil
1 cup Sofrito
3 tablespoons alcaparrado or coarsely chopped pimiento-stuffed olives

3 tablespoons fine sea or kosher salt

1 tablespoon cracked black pepper
2 teaspoons ground cumin
1-1/2 pounds smoked pork neck bones or smoked turkey wings or one smoked hamhock
One 13-ounce bag frozen pigeon peas OR one 15-ounce can pigeon peas, drained
6 cups long grain rice
Beef Broth, homemade or store-bought and/or water as needed (about 8 cups)
1 banana leaf*, optional

*Note: Banana leaves and/or plantain leaves, are large, pliable, dark green leaves that are used quite a bit in Latin American cooking. Here they lend the rice a subtle flavor. They are available, usually frozen in 1-pound packages, in Latin markets and some specialty stores.

Heat the achiote oil in a heavy 5-quart pot or Dutch oven over high heat until rippling. Stir in the sofrito, alcaparrada or olives, salt, pepper and cumin. Cook until the sofrito stops boiling and starts to sizzle, about 5 minutes.

Add the pork bones and stir until they’re coated with oil, then stir in the rice until everything is mixed together and the rice is coated with oil.

Stir in the pigeon peas and enough broth and/or water to cover the rice by the width of two fingers. Top with the banana leaf, folding it up as necessary to fit over the rice. Bring to a boil and boil without stirring until the level of liquid meets the rice. Take the banana leaf off, give the rice a big, healthy stir and put the leaf back on top. Reduce the heat to low, cover the pot, and cook until the water is absorbed and the rice is tender, about 20 minutes.

Remove the banana leaf, give the rice a big stir and fluff it with a fork. Serve hot.

Sofrito
You can find my first homemade sofrito here.
I make it a lot now. It’s very easy!

Every Kitchen Tells Its Stories: Recipes to Warm the Heart by Ruth Daniels

January 7, 2007 | Filed Under Rice, Cookbooks | Leave a Comment

Garlicky Rice

Our fellow food blogger and friend, Ruth Daniels has a recently released cookbook. It’s called Every Kitchen Tells Its Stories: Recipes to warm the heart. Months ago, I had the pleasure of being one of her recipe testers and I liked the recipes I tried.

The cookbook is filled with favorite family recipes and personal stories. I like how each recipe comes with a “Tips and Variations” section. There’s also a “Cooking Primer” section. All are helpful to the reader.

The first recipe to jump out at me from this new cookbook was the Garlicky Rice. I’m a rice eater, so this recipe called my name (“Paz, Paz! Make me first! Make me first!”).

The ingredients consist of rice, butter, onions, carrots, chicken stock and most important of all, garlic. The recipe calls for 8 cloves of garlic. Who’s afraid of a little garlic? As long as it tastes good, I say, “Bring it on!” Besides, garlic is good for you. Years ago, I’d read the memoir of two American sisters called Having Our Say: The Delany Sisters’ First 100 Years. At the time they were age 101 and 103 and part of their health regiment consisted of eating a clove of garlic (raw, I think) daily. So, I’m not afraid of garlic.

The combinations of the ingredients were delicious! Ruth recommends serving this rice with grilled steaks and chicken, other slow cooked roasts or your favorite shrimp or scallop dishes.

If you’re looking for a different version of rice to make, try this Garlicky Rice.

Congratulations Ruth on the release of your cookbook!

Paz

Garlicky Rice
Every Kitchen Tells Its Stories – Ruth Daniels

Ingredients:
4 tbsp butter
8 cloves garlic, minced – This is not a typo!
1 large onion, coarsely chopped (1 cup)
1 medium carrot, peeled and chopped or grated (1/2) cup)
2 cups plain white raw rice, preferably Italian, well rinsed and drained
4 cups chicken stock

1- In large skillet, melt butter and cook carrot and onion until golden, about 5 minutes.

2- Add garlic now so it will be aromatic. If you cook garlic in step 1 with onion, mixture it will become bitter.

3- Add rice to the pan with an additional tbsp of butter if needed. Stir to coat the rice.

4- Add chicken stock, bring to a boil then lower the heat to medium-low and cover. Simmer for 20-30 minutes.

5- Remove from heat, fluff/stir gently with a fork. Re-cover and let rest for 5 minutes or so.

Steamed Chicken and Rice with Cilantro Pesto

November 1, 2006 | Filed Under Rice, Poultry | Leave a Comment

Click on photo with larger image

I got this delectable chicken recipe from Is It EDible. At first glance, it looked so simple and delicious that I knew I would be making it.

The ingredients were easy to find and purchase and the recipe was easy to make. I must say that I boiled the chicken more than steamed it, but it still turned out well. I was also very proud and happy with my very first cilantro pesto. Oh, how I love cilantro!

I liked how the recipe calls for adding some of the chicken broth into the rice (Jasmine rice, which I love). That certainly gave it more flavor. Rice, chicken, cilantro pesto — the combination made an enjoyable meal. Thanks, Ed, for the recipe!

Paz

Steamed Chicken and Rice with Cilantro Pesto
Is it EDible

For the Cilantro Pesto

1 bunch cilantro , washed and patted dry

3 cloves garlic

1 inch of ginger

2 tablespoons soy sauce

1/4 teaspoon black pepper

2 tablespoons oil

For the Steamed Chicken & Rice

3 lbs of chicken thighs, bone-in, skin-on (about 10 pieces)

1/8 teaspoon salt

3 cups of rice, uncooked

1) In a food processor, pulse the cilantro, garlic, ginger, soy sauce, and black pepper. Gradually add in the oil until to form a thick emulsion.

2) Fill a large pot with about 2 inches of water. Place the pasta insert inside. Cover and bring to a boil.

3) When the water is rapidly boiling, reduce to medium high heat. Place the chicken pieces skin side down in the pasta insert. It’s ok for the pieces to be stacked on top of each other.

4) Cover and let steam for 45 minutes or until chicken is done. Sprinkle salt over the chicken pieces.

5) Meanwhile, cook 3 cups of rice according to directions on package.

6) When rice is cooked, fluff the rice. Take 3/4 cup of the broth (including chicken fat that has drained down) from the stockpot and pour over the cooked rice. Fluff the rice again.

7) To serve, place 1/2 cup of rice on a plate with 2 chicken thighs. Spoon 1 tablespoon of cilantro pesto on top of each chicken thigh.Makes about 5 servings.

Ed’s 1st Note: I like to use jasmine rice because it is so fragrant. Do not use instant rice, converted rice, or Rice-a-Roni (even if it is the San Francisco treat). They are not starchy enough for this dish.

Ed’s 2nd Note: You can also serve this with sliced raw cucumbers as edible garnish.

From My Rasoi #6: For the Love of Rice (Part I)

July 2, 2006 | Filed Under From My Rasoi, Rice, Food Blogging Events | Leave a Comment

Caution: Make sure you eat before reading the following FMR posts. The host is not responsible for the rumbling that may start from the pit of your belly when you see the delicious dishes below.

Thanks, everyone, for participating in the sixth From My Rasoi monthly food celebration event. The brainchild of Meena from Hooked on Heat, ‘rasoi’ means ‘kitchen’ in Hindi, the language spoken in most of India.

I chose RICE for June’s food theme. It’s global and versatile. Almost everyone eats rice — vegans, vegetarians, meat eaters, and even those who are gluten intolerant. One can also use rice flour as well as the grains.

Part of Meena’s rules for the event dictate that one can submit recipes that are Indian or non Indian in flavor. Our fellow food bloggers have presented an interesting array of ‘rice’ dishes.

Here is the lineup:

Risotto Tricolore from Cream Puffs in Venice
In support of Italy in the 2006 FIFA World Cup, Ivonne waves
the “proverbial Italian flag in the form of the rice dish” Risotto Tricolore.

Inarizushi from Kafka na Praia
Karen prepares rice mixed with vegetables, Japanese style.

Paneer Biryani from Hooked on Heat
Meena prepares an enticing-looking Indian recipe for
Biryani (a one pot rice meal) with Paneer (cottage cheese).

Vangi Bhath (Eggplant rice) from Vineela’s Cooking
Vineela shares a delicious-looking Indian eggplant-rice recipe.

Crouching Tiger, Hidden Dragon Rice from Rice and Noodles
Mae presents another delectable-looking one pot rice dish,
topped with tiger prawns.

Jeera Rice with Peas from Myriad Tastes
Lera cooks up an “aromatic and appetizing Indian rice dish.”

Fish Biriyani from My Workshop
RP makes a tasty-sounding rice dish with King fish.

Thai Basil Fried Rice from Is it EDible?
Ed turns left over steamed rice and Thai basil into a filling first-class meal.

Vegetable Biriyani from Samayal
Sudhav shares a lovely-sounding vegetable rice dish
she learned from her mother-in-law.

Soya Chunks-Vegetable Pulao from
Sailu’s Indian Food Andhra Recipes
Sailu makes a healthy rice recipe using soya chunks,
mixed vegetables and fried bread cubes.
It’s a meal that her husband and son ask for seconds!

Sakharbhaat from Happy Burp
Vaishali prepares this mildly spiced sweet rice dessert,
which is her father’s favorite birthday treat.

Mango Rice from Cascading Flavours
Ramya creates this mouthwatering-sounding mango rice recipe,
which is served with roasted peanuts.

BisibeleBath from Indian Potpourri
Indianadoc presents this “hot and spicy medley of
vegetables, dal and rice.”

Easy Biriyani from En Ulagam
For potluck occasions, Revathi always falls back on this rice recipe, in which a bunch of mint is used.

Time to start a new post. Please go to the next post below for a continuation of the FMR #6 contributions. Thanks!

Paz

From My Rasoi #6: For the Love of Rice (Part II)

July 2, 2006 | Filed Under From My Rasoi, Rice, Food Blogging Events | Leave a Comment

A continuation of the FMR contributions:

Moongdal - Rice Baath from Ruchi
Madhu shows us how she makes this flavorful-sounding rice dish.

Wild Rice Salad from A Veggie Venture
Alanna shares with us a family favorite salad consisting of enticing flavors

Saffron Rice from Kitchen Wonders
Sumitha shows us how she uses saffron to make a lovely-looking rice dish.

Rice Pudding with Raisins from
Cook (Almost) Anything at Least Once
Haalo makes a luscious-looking Moroccan rice pudding that packs a lot of flavor.

Palaya Saadam (Old Rice) from En Ulagam
In addition to the Easy Biriyani dish featured above, Revathi makes a second savory dish — soaked rice mixed with curds, pearl onions and curd chillies

Puttu from Ginger and Mango

LG makes this special-sounding rice dish from scratch.

It involves steaming roasted rice and grinding it.

Comfort Khichdi from Saffron Trail

Nandita shares her rice-lentil recipe, which she describes as a

“simple, wholesome, light, fast, easy comfort meal-in-a-pot.”

Channa Pulao from Sugar and Spice
Priya makes a tasty and filling-looking rice dish
with ingredients that include Basmati rice and chickpeas.

Pasipparuppu Sadam from Nila’s World
Nila shows us how she makes this quick, high protein meal of lentil rice.

Puristic or Pragmatic: Risotto from The flying Apple
Angelika loves risotto and shares two delicious-looking rice dishes with us:
1- A steaming risotto made with the first chanterelle mushrooms of the season and
2- a Jerusalem Artichoke risotto with seared scallops.

Curried Rice and Red Lentils from Kalyn’s Kitchen
Kalyn makes a great-sounding Indian-inspired flavored rice dish
from one of her favorite cookbook authors, Mark Bittman.

Please go to Part III (below) for the conclusion of the From My Rasoi #6 entries. Thank you!

Paz

From My Rasoi #6: For the Love of Rice (Part III)

July 2, 2006 | Filed Under From My Rasoi, Rice, Food Blogging Events | Leave a Comment

Khichudi from Ahaar
Mandira shares a traditional Bengali dish that her dad would request on rainy days.

Vegetable Pulao from Akshayapaatram
Priya describes this fried rice recipe as “a Savior dish,” in which you can use as many vegetables as you desire. You also have the option of making it as spicy or mild as you want.

Brown Rice with Chickpeas, Onion,
Mustard Seeds and Roasted Tomatoes
from Lucullian Delights
Ilva prepares this healthy rice meal from simple ingredients listed in the title.

Risotto ai funghie prezzemolo from What’s for lunch honey?
Meeta makes a tantalizing-looking dish of risotto with mushrooms and parsley. She also has a wonderful idea for foodbloggers participating in this event to also share the types of rice that they use their kitchens. I’ll start my list here: Basmati rice, Forbidden rice (Black rice??), Jasmine rice and White rice. You can post your “rice list” in the comments section.

Kedgeree from Tomato
Ed prepares this lovely-sounding dish that his mother
used to make, which he has now refined.

Risotto con Ossibuchi from Saffron and Peppper
Saffron writes this dish of risotto and ossibuchi is not a typical summer dish but is very tasty.

Wajik from Pusiva’s Culinary Studio
Puspha uses gutionous rice, coconut milk and palm sugar to make a mouth-watering dish.

Sutlac from Rustic
Betul shares her recipe for a delicious-looking Turkish Burnt Rice Pudding

Pongal from Mahanandi
Indira makes a luxurious-looking rice dish with
roasted dal, roasted cashews, cumin and peppercorn

Rice and Toor Dal Patties from Flavour Ride
Flavour Ride shares a family favorite recipe.

[No Photo]
Green Rice from Chef Michele’s Adventures
Michele makes her rice casserole for holiday or potluck meals, as side dishes or stand-alone meals. Unfortunately no photo is available for her dish, but we can use our imagination.

Jollof rice from The Cooking Adventures of Chef Paz
I made a common rice dish eaten in West Africa.

Yellow Rice with Corn from The Cooking Adventures of Chef Paz
On a rice-cooking roll, I made a second rice dish from a Latin based recipe.

Meena, thanks for the opportunity to guest host this wonderful food event! Thanks again to all you wonderful foodbloggers for sharing your rice recipes! They’re all awesome!

Our next FMR guest host for the month of July is Revathi of En Ulagam. Let’s head over there to see what food celebration theme Revathi has picked for us!

Paz

Yellow Rice with Corn (Arroz Amarillo con Maiz)

June 29, 2006 | Filed Under Rice, Vegetables | 1 Comment

Click on photo for larger image

I’m on a rice-cooking roll and decided to try another rice recipe, this time from Latina T.V. Chef Daisy Martinez.

I loved this Latin recipe. Everything turned out perfectly. The ingredients include the special sauce sofrito, which gave the rice lots of flavor. Some time ago, I learned to make this sauce. Now, I make a batch and put it in the freezer to use when needed.

This Yellow Rice with Corn recipe is so good, that in addition to my Jollof rice entry, I’m also entering it in the For My Rasoi (FMR) event. For those interested, the deadline to send your recipe is Friday, June 30. Check here for more FMR details!

Paz

Yellow Rice with Corn (Arroz Amarillo con Maiz)

1/2 cup Achiote Oil

1/2 cup Sofrito

2 cups fresh or frozen corn kernels

1/2 cup alcaparrado or coarsely chopped pimiento-stuffed olives

2 to 3 tablespoons salt

1 teaspoon ground cumin

1 teaspoon ground black pepper

2 bay leaves 3 cups long grain white rice

Homemade or canned chicken broth as needed (about 4 cups)

1. Heat the achiote oil in a heavy 4- to 5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper, and bay leaves, stirring to combine. When the mixture is bubbling, add the rice, stirring to coat and to fix the color to the rice. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and boil until the broth reaches the level of the rice.

2. Stir the rice once, reduce the heat to low, cover, and cook for 20 minutes, without opening the pot or stirring. Gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot.

*The instructions omit when to include the corn. I added them in step one.