Tag: rice
African Yellow Rice
African Yellow Rice (Instant Pot)
Yellow rice is a popular side dish in South African, Indian, Spanish, Caribbean, amongst many other ethnic cuisines. The rice is yellow from the use of either turmeric or saffron; depending on what version of yellow rice you’re going to make. This African yellow rice couldn’t be simpler to make; especially using the Instant Pot. Simply sauté the spices for a minute, allowing them to permeate. Then sauté the rice for 2 minutes. Pour in the stock and set to the pressure cooker setting for 4 minutes on high. And it’s done that quick.If you don’t have an Instant Pot, you can definitely prepare this rice on the stove top. Again, sauté the spices, then rice. You will need to use 4 cups of stock instead of 2. Once you add the stock, reduce the heat to low, covering and cooking for about 20 minutes.
Equipment
- instant pot
Ingredients
- 3 tbsp vegetable oil
- 1 tbsp brown sugar
- 2 tsp salt
- 1 1/2 tsp turmeric
- 1/2 tsp curry powder
- 1/2 tsp powdered ginger
- 1/2 tsp cracked black pepper
- 2 cups basmati rice washed and rinsed
- 2 cups chicken stock
Instructions
- Set your instant pot to the sauté setting on medium heat. Add the cooking oil. Add in all of the spices, allowing to permeate for 1 minute.
- Stir in the rice. Cook for 2 more minutes.
- Pour in the chicken stock. Put on the instant pot cover. Change the settings to pressure cooker on high for 4 minutes.
- Once the 4 minutes are up, release the pressure. Fluff the rice with a fork. Serve with your favorite protein.
Red Rice
Red Rice
Red rice is a staple in Mexican cuisine and is prepared almost every day in Mexican households. There are many different ways in preparing this side dish. Some recipes use butter or lard instead of oil. Some have no peas or carrots in them. Some serve the rice with a fried egg on top. Play around with this recipe to your liking. This is a very basic version of red rice. There are a few steps that are critical to the end results of your rice. The first is to make sure that you soak the rice in warm water first for 5 minutes. This will help remove a lot of the excess starch. Next is to fry your rice until it is golden brown. The purpose of doing this helps keep the rice from sticking together. Once you add all of the liquid and cover the pot, it is very important to keep the lid on at all times and not stir the rice. Just let it be. Not touching the rice allows it to not be mushy.
Ingredients
- 1 1/2 cup white rice
- 3 tbsp vegetable oil
- 3 cups chicken stock
- 2 roma tomatoes
- 1/4 white onion
- 4 garlic cloves
- 1 cup frozen peas and carrots defrosted
- 1 serrano pepper sliced paper thin
- salt to taste
Instructions
- In a blender or food processor, add tomatoes, onion, and garlic.
- Purée and set aside.
- Soak the rice in warm water for 5 minutes, then rinse.
- Heat up cooking oil in a large pot over medium high heat. Add the rice. Fry for 8-10 minutes until golden brown, stirring occasionally to make sure the rice doesn’t stick to the bottom of the pot.
- Add in the tomato purée. Cook for 5 minutes. Give it a few stirs.
- Add in the chicken stock, peas and carrots, Serrano pepper, ans salt. Give it a stir. Reduce the heat to medium. Cover and cook until all the liquid has been absorbed, 10-15 minutes.
- Remove from heat, leaving the cover on. Do not stir. Let rest for 10 more minutes. After that, you can fluffwith a fork and serve.
