Tag: rice
Turmeric Rice (Instant Pot)
Turmeric Rice (Instant Pot)
Bariis huruud is a simple turmeric rice. Cooking the rice in an Instant Pot cuts the cooking time by more then half while getting the same results if you were to do it stove top. This rice pairs great with curries, vegetables, and grilled meats and fish.
Equipment
- instant pot
Ingredients
- 1 1/2 cups basmati rice washed
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 cup cilantro chopped
- 1 1/2 cups water
- salt to taste
Instructions
- Turn the Instant Pot function to sauté over medium heat. Sauté the washed rice in the olive oil and butter for 2 minutes.
- Add in the spices and cilantro. Sauté for a minute.
- Pour in the water. Set the function to pressure cook on high for 4 minutes. Place the cover on and push start.
- Release the pressure. Season with salt. Fluff with a fork.
Pineapple Fried Rice
Pineapple Fried Rice
If you really want to impress guests over for dinner, I recommend cooking up a Thai feast and offering pineapple fried rice as one of the courses. Not only is it tasty as hell, but the presentation of the rice stuffed in a whole pineapple bowl makes it look fancy. There’s quite a few steps in the process, but they are all pretty easy to do.
Ingredients
Shrimp
- 8 16/20 ct. shrimp peeled and deveined
- 2 tsp light soy sauce
- 1/8 tsp white pepper
- 1 tbsp vegetable oil
Sauce
- 2 tsp fish sauce
- 2 tsp oyster sauce
- 2 tsp palm sugar finely chopped
- 1/4 tsp curry powder
Pineapple Fried Rice
- 4 tbsp vegetable oil
- 2 large eggs beaten
- 4 garlic cloves minced
- 2 tbsp ginger minced
- 2 Thai chilies finely chopped
- 1/4 cup carrots cut into small cubes
- 2 green onions chopped
- 1/4 cup cashews
- 1 cup pineapple cut into small cubes
- 2 cups day old cooked jasmine rice
- 1/4 cup Thai basil chopped
Instructions
Hollowing Out A Pineapple (optional)
- Cut 1/3 of the side off of a pineapple.
- Score the inside of the pineapple with a sharp knife, making sure to not cut through the skin.
- Scoop out the inside.
Pineapple Fried Rice
- Mix together all of the sauce ingredients. Set aside.
- Marinate the shrimp for 30 minutes with soy sauce and white pepper.
- Heat up cooking oil in a large sauté pan over high heat. Add the shrimp to the pan.
- Sauté the shrimp for 2 minutes a side. Remove from the pan and set aside.
- Turn the heat to medium high. Add 1 tbsp of vegetable oil into the pan. Pour the beaten eggs into the pan.
- Scramble the eggs. Cook for a minute. Remove from the pan and set aside.
- Heat up the rest of the cooking oil. Sauté the garlic, ginger, and Thai chilies for 1 minute.
- Add in the carrots, cashews, and green onions. Sauté for 2 minutes.
- Add in the day old rice, making sure to break up all of the clumps. Fry for 2 minutes. Pour in the sauce and cook for 2 more minutes.
- Add in the shrimp, eggs, and pineapple. Cook for 1 more minute.
- Turn off the heat. Stir in the basil.
Lebanese Rice
Lebanese Rice
Rice with fine vermicelli noodles didn’t start in San Francisco. This style of rice is a staple in the Arabic world; eaten with most meals. The base of this recipe is only 3 ingredients: rice, vermicelli, and olive oil. Additions of cinnamon and parsley enhance the flavor. Sometimes you will find almonds or pine nuts used as a garnish.
Ingredients
- 3 tbsp olive oil
- 1/2 cup dry vermicelli
- 2 cups basmati rice washed
- 2 tsp salt
- 1/4 tsp cinnamon
- 4 cups water
- 1/4 cup parsley chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium heat. Sauté the vermicelli for 3 minutes until browned.
- Add in the rice. Sauté for 5 minutes. Season with salt and cinnamon.
- Pour in the water. Bring to a boil.
- Cover. Reduce the heat to low and simmer for 15 minutes. Turn off the heat and let sit for 5 minutes.
