Cheesy bacon and veggie rice slice
This cheesy slice keeps well making it the perfect cook-ahead lunch box filler. Serve it alongside a fresh autumn salad and you'll have a meal that is not only delicious, but quick and easy to make, too!
Chicken and Mushroom Risotto
The new way to make risotto that comes out just as creamy as the traditional method: no heating up the broth, no need to add it gradually and no need to stir constantly! The bacon garnish is optional but honestly, it is so worth the effort. Also, I use the bacon fat in the pot to cook the chicken and mushrooms. Why waste the free flavour? :)
Coconut Rice (fluffy, not gluey!)
This is a recipe for exceptionally fluffy, coconut rice! No gluggy coconut milk scum left on the surface, each grain is clean and fluffy. Make it Asian-restaurant style by adding pandam leaves OR kaffir lime leaves. Or finish with a sprinkle of toasted coconuts. Serve with: tropical, Caribbean, Indian and Asian foods. See recipe card below for COCONUT POWDER version (no rice rinse, no soak).
Persian Saffron Rice (Tachin)
Recipe video above. This is a rice side dish that will steal the show! The rice stays fluffy and tastes quite rich, but it's not heavily flavoured (hence suitable as a side dish), yet is flavoured enough that you'll want to eat it plain. The barberries provide welcome pops of sour but don't fret if you can't find them, see Note 2 for substitutions. This rice dish will pair terrifically with any Persian / Middle Eastern / Lebanese / Gulf recipes. See in post for Persian Feast menu!
Chinese Fried Rice | Food.com
This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it…
Chinese takeaway fried rice
Ever wondered how a Chinese restaurant can whip up so many orders of different types of fried rice in such a short time? This is what I found out as a struggling student decades ago working in a suburban Chinese takeaway.
Parmesan Lemon Herb Brown Rice Recipe - Food.com
This is adapted from a photo copy from a book or magazine. It says "The Best Light Recipe" at the top. My notes were to increase the lemon and decrease the basil. So I offered that below. Please use fresh lemon and herbs. Using the oven method gives you a fluffy and chewy brown rice instead of wet and soupy or burnt and crunchy.