Quick recipes of dishes from rice

Rice can surprise with its variety of those who used it only as a garnish. In the East, without rice, there is not a single meal, each considers itself a true master of its preparation, and the recipes of dishes are counted in hundreds, if not thousands. Rice is one of the most popular cereals in the world, because it is easy to prepare, nutritious and well combined with many other products.

Quick recipes of dishes from rice - the topic of the article.

Seafood

Fresh or pickled seafood mix with cream, stir and add hot tomato sauce. Warm in a sealed container for 6 min. on medium heat until boiling, stirring 2-3 times.

Sour cream

Fry the flour in butter until golden. Stir, pour the broth and bring to a boil over low heat. Add the tomato paste, then sour cream and chopped red pepper, black pepper, salt and sugar.

Apple

Dissolve a small amount of sugar in apple cider vinegar and put on a plate, on a weak fire. As soon as the mixture begins to boil, remove from the plate, add lemon juice and let the sauce cool.

Risotto with nuts

Fry the nuts for 5 minutes. on average fire. Cool and crush large. Fry the mushrooms for 1 tbsp. spoon of oil. Bring the chicken broth to a boil, lower the heat and leave it to languish. On the remaining oil fry rice, chopped onions and chopped garlic for about 5 minutes, so that the rice has acquired a golden hue. Slowly pour in 200 ml of broth. Continue to simmer, stirring, over medium heat until liquid is absorbed. Add another 200 ml of broth and continue to simmer. When the liquid is absorbed, top up the remaining broth (all manipulations with the broth should take about 15 minutes). Put the spinach, cheese, pepper, mushrooms, nuts in the finished rice and serve.

Cheese casserole with chicken

Cut chicken breasts into slices and place on a baking sheet. In a large bowl, mix the broccoli, rice, peas and lay a layer on top. In another bowl, mix the chicken broth, cheese soup, cut into small pieces of tomatoes, milk and ground red pepper. Add half cheddar and mozzarella. Pour this mixture of chicken and vegetables. Crumble the salted crackers and sprinkle them with the dish. Top the remaining cheddar and mozzarella. Bake, without covering, in a preheated oven for up to 180 ° for 35-40 minutes.

Rice baked with chicken and cherries

Pour rice into the pan, add 1/2 tsp of salt, pour 0.5 l of water, bring to a boil and reduce the heat. Cover and cook for 15 minutes. Remove from heat and allow to stand under the lid for 5 more minutes. Chopped chicken meat salt and pepper. Fry the finely chopped onion in olive oil until soft, add chicken pieces and cook for 4-5 minutes. Put in a bowl. In the same frying pan, melt the butter. Lay half cooked rice, smooth with a spoon, pre-dip it into the oil. Hold on low heat, without covering or stirring, 8 minutes to make a golden crust underneath, and the rice has acquired a yellow tinge. Add in a bowl with chicken pieces, the remaining boiled rice, cherries and sugar, mix. Put in a frying pan over rice. Dissolve saffron or turmeric in 2 tbsp. spoons of hot water, pour rice and chicken on top. Cover and stew for another 5 minutes. Carefully turn the frying pan over on a large serving dish. Sprinkle with chopped and whole nuts. If desired, you can decorate the dish with fresh chives and cherries.

Rice baked with chicken and cherries

Red beans in Cuban

Pour the beans with 4 glasses of water. Bring to a boil, reduce heat and simmer for 2 minutes. Remove from heat, cover and allow to stand for 1 hour. Put the pan back on the fire again. Add a bulb, cut in half, a bay leaf and 4 glasses of water. Bring to a boil, reduce the heat, cover and cook for 1-1.5 hours, until the bean is soft. Take the onions and bay leaves from the pan. From about 1/2 cup of beans, cook the mashed potatoes and place them in a saucepan. Finely chop the remaining onions. Chop the jalapeno pepper from the seeds and cut into small pieces. Fry onion, and pepper in olive oil over medium heat for about 8 minutes. Add chopped garlic, ground cumin, lemon zest, salt and pepper. Fry, stirring, another 1-2 minutes. Put the fried onions in a pan with beans. Bring to a boil, reduce the heat. Cook on low heat, without covering the lid, 5-10 minutes, so that the mixture is slightly thickened. Serve the finished beans with hot rice. Decorate the dish with coriander, pieces of jalapeno pepper and lemon slices.

Vegetarian fried rice

Whisk eggs from 2 tbsp. spoons of water. On a lightly oiled frying pan, cook the omelet and place it on a separate plate. Wipe the frying pan, pour oil into it and fry on medium heat the minced garlic and grated ginger for about 30 seconds. Add broccoli, grated carrots on a large grater, thinly cut celery stems and finely chopped red pepper. Fry for another 2 minutes. Put in the frying pan chopped peas, yellow zucchini, cut slices, and simmer for 2 more minutes. Then pour the broth and soy sauce. Simmer over low heat for 3 minutes until the vegetables are soft. Add the boiled rice, finely chopped green onions and scrambled eggs. Reduce heat to a minimum and hold everything on fire for another 5 minutes.

Vegetarian fried rice

Classic pesto sauce for rice

Mix all the ingredients except the oil, and beat well by hand or in a blender. Continue to beat, carefully pour in the oil. Ready-made sauce can be stored in the freezer for up to a month. Barley and rice with mushrooms and spinach. Rinse the rump and rice with cold water. Add broth, bring to a boil, reduce heat, cover, and cook for 45 minutes until the liquid is completely absorbed. Fry in olive oil mushrooms, finely chopped onion and garlic for 7 minutes. In a large bowl, combine the barley and rice with mushrooms and finely chopped green onions. Cover and put in the cold for 2-4 hours. Prepare the gas station immediately before serving. To do this, shake well the wine vinegar, olive oil, thyme and pepper. Mix the dressing with the finished porridge. Place on a plate, decorating with spinach leaves and mint flowers.

Barley and rice with mushrooms and spinach

Golden paella with shrimps

Cut the prawns roughly and fry them over medium heat in a large frying pan on 1 tablespoon of olive oil. Salt and pepper. Fry for about 2 minutes, stirring occasionally. Take out and cool. Fry in the same oil in a deep frying pan finely chopped onions until soft. Add garlic and fry for 1 more minute. Pour rice, oregano and turmeric, cook for 1 minute. Pour broth, salt and pepper. Bring to a boil, reduce the heat. Simmer over low heat for 5 minutes, until most of the liquid is absorbed and the rice becomes soft. Put peas and pods finely chopped green pepper. Cook for 3 more minutes. Add the prawns and spring onions, sliced ​​diagonally. Sprinkle with chopped parsley.

California Rolls

Wrap the rug of the makis (mat) with food film. Put on it half a sheet of seaweed with a shiny side down. On one long edge of the nori lay a handful of rice cooked according to the directions on the package, level it with your hand and a little pound. Peel the cucumber and avocado from the peel and seeds and cut them into strips. Lightly brush the wasabi on the middle of the nori sheet. Put on her feathers onion, salmon, cream cheese, cucumber and avocado. Using a mat, fold the roll, leaving a nori edge 2.5 cm wide. To make the nori's edge stick more firmly, several times roll the roll with a mat. Carefully unfold the mat, opening the roll. 9 Evenly roll the rice roll in the caviar of flying fish. Sprinkle it with sesame seeds. Dip the tip of a sharp knife in boiled water. Lifting the knife with the tip up, tap with the handle so that the glass liquid down the blade. Put the roll on the cutting board and cut it in half, and then, putting the two pieces side by side, 3 more pieces to make 6 pieces. Serve with marinated ginger, wasabi and soy sauce.

Nori (pressed algae)

Sushi

Mix the vinegar with water in a 1: 1 ratio. Wet your fingers. Crumble a handful of rice in a tight lump. Lubricate the fish with a small amount of wasabi. On a slice of fish, put a lump of rice and press it with your thumb to make a dent. Flatten the lump with the index finger of the other hand. Turn the sushi fish up.

Rolls with tuna and cucumber

Cut the nori sheet in half and put it on the makis. Lay on it a layer of sushi rice with a thickness of about 9 mm, leaving an empty one long side of the nori. Lightly oil the rice wasabi and put in the middle of the filling (sliced ​​thinly cucumber or tuna slices). Roll the makis from the edge close to you, holding the filling with your fingers. Roll the makis to the end and lightly squeeze the received tube. Unfold the makis and open the roll. Cut it in the same way as described in the recipe "California Rolls".

Risotto with chicken and artichokes

Fry olive oil finely chopped onion for 4 minutes and put in a microwave oven. Add rice, chicken broth, salt, nutmeg and pepper. Cover and place in the oven for 10 minutes. Add the chicken breasts cut into small pieces, cover and simmer for another 10 minutes. Put the large cut artichokes, cover and let stand for 10 minutes. Put butter, grated cheese, basil and serve.

Sushi salad with blueberries, mint and turnip

Cook the rice. Cut the turnips into cubes, and the cucumber into small cubes. Chop the spinach, chop the Pekinese cabbage and spring onions, tear into small pieces of mint leaves. Mix everything, add blueberries. In a small saucepan, mix rice vinegar, sesame oil, soy sauce, wasabi and pressed garlic. Put on a fire and bring to a boil. Carefully pour the sauce into the rice and mix. Sprinkle with chopped fried peanuts.

Baked rice with shrimps

Defrost the shrimp. Fry the bacon over medium heat until crisp, dry on paper towels and crumble into a separate bowl. Leave in the frying pan 1 tbsp. a spoonful of fat, pour the rest into a small bowl. Fry in a frying pan finely chopped onions, add 250 ml of water, put tomato paste, sugar and salt. Stir until smooth. Take 4 molds for a souffle with a capacity of about 200 g, put them into 3 tbsp. spoons of dry rice. Put them on a baking tray. Spread the fried onions with tomato paste evenly on the rice. Cover the tins with foil, put in a preheated oven to 180 ° and bake for 40 minutes until the rice becomes soft. In the baking process, stir once. Rinse the shrimp, and dry it. Boil 4 cups of water in a saucepan with 1 teaspoon of salt. Put shrimps into it for 1-3 minutes. E In a large frying pan fry sliced ​​thin slices, finely chopped sweet peppers and minced garlic in 1 tbsp. a spoonful of fat left after bacon frying. Add the shrimp. Strew the starch in a bowl. Pour 1 cup of cold water, stir, add the red pepper, black pepper and a little salt. Pour into the frying pan, where the shrimps are fried. Then add the bacon. Keep on fire, stirring, until thick. After the bubbles appear, stew for 2 more minutes. Remove the rice from the oven. Allow to stand for 10 minutes. Carefully remove the foil. Tip on the serving plate with a rice mold, around lay out the shrimp.

Salad paella with turkey

Boil the rice according to the directions on the package and sprinkle it with saffron. Boil the turkey meat. Both that, and another cool. Prepare the sauce. To do this, put in a bowl 1/2 tsp salt and black ground pepper on the tip of the knife. Add the vinegar and stir until the salt dissolves completely. Pour in the olive oil and mix again thoroughly. In a large bowl, combine the small turkey slices, tomatoes and sweet peppers, peas, cranberries, chopped onions, cut into thin strips and fried ham. Add rice and sauce. Stir. Put in the refrigerator for at least 2 hours. Before serving, sprinkle with ground almonds and basil. Decorate the dish with basil leaves.

Vegetable curry

In a saucepan, boil 1/2 cup water, put the beans and cook under the lid for 5 minutes. Add the tomato sauce and curry powder. After boiling lower the heat, cover and simmer for another 3 minutes. Prepare the rice according to the directions on the package. On the serving plate lay out on one side of the rice, next to it - beans with sauce. Sprinkle the dish with chopped cilantro or finely chopped green onions, sprinkle with olive oil.

Add sugar and zest of half a lemon to the milk. Put on a fire and bring to a boil. Add rice, salt, reduce heat and cook for 25 minutes. Remove from heat and allow to cool to room temperature. From time to time, stir. Add the remaining zest. Separate the proteins from the yolks. Add the yolks to the rice, mix. Whisk the whites in a strong foam and gently enter into the rice mixture. Put the rice in a baking dish, oiled and sprinkled with breadcrumbs. Bake in a preheated oven for up to 180 ° for 35 minutes.

Burrito with rice and beans

Prepare the rice by following the directions on the package. Mix in a bowl of canned vegetables. Rub on a large grater cheese, finely chop the cilantro and add it all to the vegetables. Mix the rice with the vegetable mixture. Cut the pita bread into several wide strips, grease it with salsa sauce, put in the center of each 4 tbsp. spoon the rice mixture and wrap it in a tube. Lubricate with culinary fat form for baking. Put the drill in the mold with a seam down, cover the form with foil and bake in a preheated oven for up to 220 ° for 15 minutes.

Thick chicken soup with rice

Slice small pieces of carrots, celery, mushrooms and fry them in butter over medium heat until soft. Add flour, stir. Pour broth, put chicken meat, rice, pepper, mix and cook until thick. Add milk, cream and serve.

Picadillo of turkey with cranberries

Boil 200 ml of wine and 1.3 l of water in a saucepan. Put the rice into the boiling water. After the water boils, turn off the fire. Cook the rice for 10 minutes. Mix 200 ml of wine, apple cider vinegar and Mexican sauce. In a deep saucepan, put turkey stuffing, chopped onion, chopped sweet peppers, pressed garlic, cinnamon, ground cumin, red and black pepper, salt. Stew until the vegetables are soft. Pour the wine-vinegar mixture into the saucepan and bring to a boil. Add the tomatoes, dried cranberries and olives. Bring to a boil. Reduce the heat and simmer under the lid for 10 minutes. Whisk the rice with a fork to give it airiness. Lay the ready Piccadilly on top. Serve the dish hot.

Pilaf of pilaf

Lamb cut into small pieces, sprinkle with salt and pepper, fry in melted butter, along with finely chopped onions. When the onions and lamb are fried, pour them with water so that only cover the lamb with water, Add the pomegranate seeds. Cover the pan with a lid and cook until meat is soft. Rinse the rice in salted boiling water and cook until the grains outside are soft, and inside they will still retain some elasticity. Throw the rice in a colander and rinse it with cold water. Melt some of the fat in the pan, put the boiled rice, pour the remaining fat, close the lid and heat for 40-45 minutes. So that rice does not stick to the bottom of the pan, put a very thin cake on the bottom of a simple dough prepared for noodles. This cake is served on the table with plov. Before serving on a plate on a plate or on a dish, put pieces of mutton along with the juice in which they are stewed, and pour them with hot rice.

Pilaf of pilaf

Chicken meat or lamb chop into pieces weighing approximately 40 grams, salt and fry on melted butter. Add broth, brown onion, a little lemon acid, chopped sweet peppers and bring to the ready. Pepper and put on 10 minutes in a preheated oven to 180 °. Cook the crumbly rice, mix it with saffron to give it a yellow tint. When serving on the table on a plate, put the white rice, top-dyed, then meat. Pour oil and sprinkle with cinnamon.

Rice porridge with mushrooms

Mushrooms rinse and soak for 1-1.5 hours in two glasses of cold water. Then rinse and cook again in water, in which the mushrooms were soaked, preliminarily transferring it to another dishes, so that the sediment remains at the bottom. When the mushrooms are ready, remove them, finely chop, and mushroom broth (it will remain approximately 1-1.5 cups) bring to a boil. Please salt. Put in the broth butter, chopped and toasted onions, rice. After 15 minutes of cooking, add mushrooms. Cook until ready on low heat (possible in a slightly heated oven).

Casserole with rice and egg

Boil potatoes in salted water, mash in puree and beat the egg. Finely chop the onion and save it in vegetable oil. Cook boiled eggs finely chop, mix with boiled rice and fried onions, season with salt, pepper, chopped parsley and dill. In a frying pan, greased with vegetable oil and sprinkled with breadcrumbs, lay a layer of potatoes, then rice with egg and the remaining potatoes. Top with an egg, sprinkle with vegetable oil and sprinkle with grated cheese on a large grater. Bake in a hot oven for 10-15 minutes.

Uzbek

Mutton cut into small pieces and fry in a bowler (preferably cast iron) in heavily heated fat. Add the onions and carrots cut into strips and fry in place with mutton. Pour lamb with 4 glasses of water, add salt, pepper, bring to a boil. Rinse the rice thoroughly, draining the water 3-4 times, put it in a kettle with lamb and level. When the water in the kettle is boiled, make a few grooves in the rice until the bottom of the pot. To ensure that the pilaf is not burnt, pour in these grooves on 1-2 st. spoonful of water, tightly cover the kettle with a lid and leave for 20-30 minutes on a very low heat. Before serving, put the pilaf on the dish with a slide, decorate with a leaf of parsley.

Uzbek pilaf

Cut chicken into small pieces and fry in a saucepan on st. spoon of oil 4-5 minutes. Lay the chicken on a plate, and in a saucepan fry the diced ham and sausage for 3 minutes. Transfer them to a plate with chicken. Pour into the saucepan another 1 tbsp. spoon the butter and fry it for 4 minutes. finely chopped celery, chopped garlic and finely chopped red onions. Add rice, tomatoes, broth, strips of pepper, salt, seasoning, bay leaf, meat and bring to a boil. Cover and simmer until liquid is absorbed. Spread the peeled prawns on top, lightly pressing them into the rice, cover with a lid and cook in a preheated oven for up to 180 ° for 10 minutes. Remove the laurel sheet. Sprinkle the finished dish with chopped parsley and finely chopped green onions.

Stuffed pepper

Cut the mushrooms into thin plates, fry a little in vegetable oil to remove moisture together with finely chopped onions. Rice boil in salted water with the addition of 1 teaspoon of vegetable oil for 5-7 minutes. Throw it in a colander. Mix rice with mushrooms, corn, ground basil, salt, pepper and mix thoroughly. At peppers cut off the top part, remove seeds and septums. Fill the peppers tightly with the filling, trying not to leave voids. Put the peppers in the pots to extinguish, pour a little water, art. spoon vegetable oil, add garlic and salt. Simmer on low heat for 30 minutes.

Rice pudding

Soak the raisins. Boil rice in boiling water for 10 minutes. Drain the water and pour the rice with hot milk. Add salt and cook, stirring constantly, 25-30 minutes. Put sugar, eggs, washed raisins in the rice, mix well, transfer them to a frying pan and bake in a preheated oven for up to 180 ° for 30 minutes. Ready pudding put on a serving dish and cut into portions. Serve to the table with canned apricots, decorating with mint leaves.

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