Rice – Simply Sundays

Jasmine Rice

Fluffy white jasmine rice perfectly cooked with a delicious flavor boost

Jasmine rice is a long grain variety of rice that has a subtle floral aroma and a soft, sticky texture when cooked

Rice is the perfect side dish and also perfect vehicle for so many flavors and food that you really can’t go wrong with it

We have a great method that always seems to work for us and I’m going to share that with you

We are going to start with 4 cups of water, 2 cups of Jasmine rice and 1 heaping tablespoon of chicken base. You can use whatever type of “base” that you like or you can also use 4 cups of your favorite stock in place of the base

What is “base”?

Chicken, beef, seafood and vegetable base is concentrated stock in which you only have to use a small amount to get big flavors. The base comes in cube form, powder and also a convenient paste

Place the water and chicken base in a pot over medium high heat and cover

When the water comes to a boil quickly whisk the chicken base

Pour the rice in a clockwise fashion so it will be spread around without you manipulating it

The less you mess with rice the better off it is

Place the pot on your smallest burner set to its lowest heat and simmer for 25 minutes with the lid slightly askew

After the 25 minutes are up I like to add a couple pats of butter and a sprinkle each of kosher salt, ground black pepper, garlic powder and onion powder

Put the lid back on and let the rice sit a couple minutes

Fluff the rice with a fork

Serve as a side or top with whatever you can think of for a great and hearty meal!!!

Enjoy!!!

Simply Sundays! ~ Jasmine Rice

Servings: 4-6
Time: Prep 5 min, Cook 25 Min
Difficulty: Easy
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Ingredients

For the rice

4 cups of water

2 cups of Jasmine rice

1 heaping tablespoon of chicken base

2 tablespoons of butter

kosher salt

ground black pepper

garlic powder

onion powder

Directions

For the rice

Place 4 cups of water and 1 heaping tablespoon of chicken base in a pot over medium high heat and cover. When the water comes to a boil quickly whisk the chicken base

Pour the rice in a clockwise fashion so it will be spread around without you manipulating it. The less you mess with rice the better off it is

Place the pot on your smallest burner set to its lowest heat and simmer for 25 minutes with the lid slightly askew. After the 25 minutes are up add in 2 tablespoons of butter, a sprinkle of salt, ground black pepper, garlic powder and onion powder and put the lid back on and let the rice sit a couple minutes

Fluff the rice with a fork and serve

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April 27, 2020

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Saffron Rice with Peas

As a person who writes a lot about food I’m always looking for a way to make our dishes sound exciting

I thought it might be hard with the main ingredient in this dish which is rice

However if your really think about it, rice is such a highly used ingredient in cooking, whether as a side, in a soup or even as part of a main dish

I mean we know how versatile and delicious rice is, right?

We know it can stand up to so many main dishes that it is a go to ingredient, correct?

And quite frankly it is a cultural staple across the globe (well that is just really cool)

That being said I like to create new and exciting rice dishes and I think this recipe is one of them

The star is going to be saffron which is a great spice that is derived from the flower of a special type of crocus

Believe it or not you can find saffron in the spice section or international aisle of most super markets

Not only does it add great flavor to a dish it also adds a wonderful color

We are going to start with 1 small onion diced, 2 tablespoons of butter, 1/2 teaspoon of crushed red pepper flakes and 1/2 teaspoon of saffron threads

Melt 2 tablespoons of butter over medium heat in an 8 quart saucepan

Add in the crushed red pepper and cook 2-3 minutes or until aromatic

Next add in the onions and cook 5-6 minutes until they are lightly browned and starting to become translucent

Next we will need 4 cups of chicken stock

Click on our link for Homemade Chicken Stock

We will also need 2 cups of Jasmine rice

Add the stock to the pot along with the saffron threads

Cover and bring the stock to a boil

Add in the rice, cover and reduce the heat to a very low simmer

Cook 20-25 minutes or until all the liquid is absorbed

I think a great addition to this dish is peas

I’m going to add in about 1 cup of frozen peas

Lightly fluff the peas in with the rice and cover

Let this stand around 10 minutes

The heat from the rice will cook the peas

Adjust the seasoning with salt and pepper and serve!

Enjoy!!!

Simply Sundays! ~ Saffron rice with Peas

Servings: 6-8
Time: 30 Min
Difficulty: Easy
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Ingredients

2 tablespoons of butter

1/2 teaspoon of crushed red pepper flakes

1/2 teaspoon of saffron threads

1 small onion

4 cups of chicken stock

2 cups of Jasmine rice

1 cup of frozen peas

salt and pepper to taste

Directions

Melt 2 tablespoons of butter over medium heat in a saucepan. Add in 1/2 teaspoon of crushed red pepper flakes and cook 2-3 minutes or until aromatic

Next add in 1 small chopped onion and cook 5-6 minutes until they are lightly browned and starting to become translucent

Add in 4 cups of chicken stock and 1/2 teaspoon of saffron threads. Cover and bring the stock to a boil. Add in the rice, cover and reduce the heat to a very low simmer. Cook 20-25 minutes or until all the liquid is absorbed

Add in 1 cup of frozen peas. Lightly fluff the peas in with the rice and cover. Let this stand around 10 minutes. The heat from the rice will cook the peas

Taste and adjust the seasoning with salt and pepper

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Pyrex 3-Piece Glass Measuring Cup Set

January 23, 2017

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Fried Rice

Fried rice is a great way to utilize leftover rice and make a wonderful side or main course right at home

Now just to be clear, you can use leftover rice, or make a new batch of white rice for this dish

I happen to have about 3 cups of left over jasmine rice we made for another meal. This is perfect to use for a fried rice dish, because one of the main components is already cooked

I’m going to give you a big tip here: store your leftover rice in a resealable baggie

Tupperware makes the rice hard. A baggie will keep it soft for another use

Okay, so lets start with some vegetables for our fried rice

You will need 1 large onion, 1 large carrot, 4 tablespoons of butter, 2 tablespoons of olive oil (not pictured), 3 tablespoons of soy sauce, 1 cup of frozen peas and 4 small scallions

Add your olive oil and butter to a pan over medium heat

Peel and dice your onion and carrot and add them as well

Sweat your onions and carrots down until the carrots are mildly soft and the onions are translucent, about 10 minutes

Now my families favorite part of fried rice is the scrambled eggs and I agree with them. So 4 people, 4 eggs

Lets give them a good whisk

What I like to do is move my veggies to one side of the pan and start adding a little egg mixture as I go

Scrambling it a bit at a time, add more, scramble, etc

Once all the eggs are scrambled, mix into the vegetables

Now lets add in our 3 cups of leftover rice and the soy sauce and mix that in as well

Add in your peas and scallions

Gently fold to incorporate, then season to taste

Yum!!

Enjoy!!!

Simply Sundays! ~ Fried Rice

Servings: 4-6
Time: Prep 5 Min, Cook 20 Min
Difficulty: Medium
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Ingredients

1 large onion

1 large carrot

4 tablespoons of butter

2 tablespoons of olive oil

4 large eggs whisked

3 cups of precooked white rice

3 tablespoons of soy sauce

1 cup of frozen peas

4 small scallions

Directions

Add 2 tablespoons of olive oil and 4 tablespoons of butter to a pan over medium heat. Peel and dice 1 onion and 1 carrot and add them to the pan. Sweat the onions and carrots down until the carrots or mildly soft and the onions are translucent

Whisk 4 large eggs. Start adding a little egg mixture at a time. Scrambling it a bit at a time, add more, scramble, etc. Once all the eggs are scrambled, incorporate into the vegetables

Add in 3 cups of rice and the soy sauce. Then add in your peas and scallions. Fold together to incorporate. Season to taste.

July 2, 2016January 10, 2017

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Red Pepper Rice

This recipe is an adaptation of one we got out of a Betty Crocker cookbook that we have had since we were first married

How long ago was that? Well, I’ll keep that one to myself

You will need 2 roasted red bell peppers, which you can roast on your grill, in your oven or on your burners like I’m doing

Place the peppers on the burners with the flames just starting to touch the skin and turn often

Once the skin has blackened, remove from the heat and set aside

Now that you have your roasted peppers you will need 2 tablespoons of butter, 1 shallot, 1 garlic clove, 2 cups of jasmine rice and 4 cups of chicken stock

Peel and chop your shallot and garlic

Melt 2 tablespoons of butter in a pot over medium heat and add in your shallots and garlic

Cook 8-10 minutes or until they start to soften and are fragrant

Add in your rice and cook for 1-2 minutes, constantly stirring

Add in your stock, bring to a boil, reduce heat to a simmer and cook until all the stock has been absorbed, around 20-25 minutes

The rice should be light and fluffy when tested with a fork

While the rice is cooking lets work on the red peppers

Rinse them under cold water and the skin should peel right off (don’t worry if you leave some, it adds to the smoky flavor)

Pat them dry with a paper towel, open them up and remove the seeds

Place your peppers in a food processor and blend until mostly smooth

Season the rice with kosher salt and ground black pepper, then gently fold the pepper puree into the cooked rice

Serve as a side to your favorite dish!

Like our Carne Asada

Enjoy!!!

Simply Sundays! ~ Red Pepper Rice

Servings: 4-6
Time: 45 Min
Difficulty: Easy
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Ingredients

2 fire roasted red bell peppers

1 shallot

1 garlic clove

2 tablespoons of butter

2 cups of jasmine rice

4 cups of chicken stock

kosher salt and ground black pepper

Directions

Place the peppers on the burners with the flames just starting to touch the skin and turn often. Once the skin has blackened, remove from the heat and set aside

Peel and chop 1 shallot and 1 garlic clove. Melt 2 tablespoons of butter in a pot over medium heat and add in your shallots and garlic. Cook 8-10 minutes or until the start to soften and are fragrant

Add in your rice and cook for 1-2 minutes, constantly stirring. Add in your stock, bring to a boil, reduce heat to a simmer and cook until all the stock has been absorbed, around 20-25 minutes

Rinse the peppers under cold water and the skin should peel right off. Pat them dry with a paper towel, open them up and remove the seeds. Place your peppers in a food processor and blend until mostly smooth

Season the rice with kosher salt and ground black pepper, then gently fold the pepper puree into the cooked rice

May 6, 2016May 3, 2017

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