Burnt Rice Pudding /Sütlâç Recipe

Ingredients:

1 ¾ c. water
½ c. uncooked short-grain rice
4 c. milk
1 c. sugar
1/8 c. rice flour
2 tsp. vanilla extract
1 tsp. cinnamon

Method:

In a small saucepan, bring water to a boil. Stir in rice, cover pan, and lower heat to a simmer. Cook for 20 to 30 minutes, or until almost all water is absorbed.

Meanwhile, combine milk and sugar in a medium saucepan. Cook over low heat and stir until sugar dissolves.

In a small bowl, combine rice flour with 2 or 3 tablespoons of the warm milk, stirring to make a thick paste.

Add cooked rice to warmed milk and bring to a boil over medium heat.

Add rice flour paste to rice and milk mixture, stirring constantly.

Lower heat to a simmer and cook for 20 minutes, stirring often.

Turn off heat and stir in vanilla. Divide pudding into four ovenproof serving bowls and sprinkle with cinnamon.

Preheat broiler for 5 minutes. Broil bowls of pudding for 5 to 10 minutes, or until browned on top.

Serve warm.

Preparation time: 10 minutes
Cooking time: 1 to 1 ¼ hour
Serves 4

Smoked Trout Pilaff Recipe

1 ¼ cups white basmati rice
3 tbsp butter
2 onions, sliced into rings
1 garlic clove, crushed
2 bay leaves
2 whole cloves
2 green cardamom pods
2 cinnamon sticks
4 smoked trout fillets, skinned
½ cup slivered almonds, toasted
½ cup seedless raisins
2 tbsp chopped fresh parsley or coriander (cilantro)
mango chutney and poppadoms, to serve


1. Wash the rice thoroughly in several changes of water and, if there is time, leave to soak in cold water for 10—I 5 minutes. Drain well and set aside.

2. Melt the butter in a large pan over low heat. Add the onions and cook, stirring occasionally, for 10—20 minutes, until well browned.

3. Increase the heat; add the garlic, bay leaves, cloves, cardamom pods, cinnamon and cumin seeds and stir-fry for 1 minute.

4. Stir in the rice, and then add 2½ cups boiling water. Bring back to the boil; cover the pan with a tight-fitting lid, lower the heat and cook very gently for 20—25 minutes, until the water has been absorbed and the rice is tender.

5. Flake the smoked trout and add to the pan with the almonds and raisins. Fork through gently, then re-cover the pan and leave the smoked trout to warm in the rice for a few minutes.

6. Transfer the pilaff to warmed plates, sprinkle the parsley or coriander over the top and serve immediately with mango chutney and poppadoms.

Chinese Fried Rice Recipe

Ingredients:

2 tbsps cooking oil
2 tbsps boiled shrimps
1 medium-sized onion — chopped
½ cup precooked green peas
2 red chillies — sliced
400 gms cold, cooked rice
2 eggs
Salt and pepper to taste
1 stalk fresh coriander leaves — shredded

Method:
1. Heat the oil and fry the onions until light brown.
2. Add the rice and fry for a couple of minutes, stirring continuously.
3. Push the rice aside and crack the eggs into the centre of the wok.
4. Stir well for 3 minutes.
5. Add the prawns, peas and salt and pepper, and remove from heat.
6. Serve garnished with coriander leaves and red chillies.

Briani Rice with cashew nuts recipe

Ingredients:

250 grams basmathi rice
125 grams A grade rice
3 tablespoon briani spice
2 spoon margarine
1 tablespoon milk powder
2 clove garlic
30 grams cashew nuts
20 grams raisin
Salt and sugar to taste
Enough water

Procedure:

Wash and rinse both basmathi rice and A grade rice.
Heat a pot. Melt margarine in the pot. Stir in garlic, briani spice, milk powder, alt and sugar. Then put in rice, cashew nuts and raisin. Heat until cooked.

Tri Color Rice - An Indian Recipe

Want to make a multicoloured rice and surprise your guests? Here is a very special and rare recipe made in most of our Indian homes and the colours of the dish is sure to attract one and all. This dish makes a delicious main meal or center meal. It is easy to prepare. India is the home of a variety of rice recipes and tri color rice is the most special of them. Try this lip smacking, delicious dish which is sure to become a family hit.

Preparation:

Orange rice:

3 to 4 carrots(Grind and take juice)

1 pinch saffron powder

2 tsp red Chilli powder

salt to taste

1 tsp. ginger garlic paste

In oil saute Ginger garlic paste
Add red chilli powder, salt, carrot juice, kesari powder
Add 1/4 glass of rice with 1/2 glass of water and cook it.

White rice:

1 tsp Ginger garlic paste

1 big onion

(2 Cadomoms, 2 cloves, 1 inch cinnamon stick) powdered

Salt to taste

In oil saute ginger garlic paste and onion.
Add cloves, cinnamon stick, cardomoms and salt. Add 1/4 glass of rice with 1/2 glass of water and cook it.

Green rice:

1 bunch corriander leaves

3 green chillies

1 small piece ginger

3 pods Garlic

1 big onion

salt to taste

Grind Corriander leaves, green chillies, ginger garlic and onion
In oil saute the ground masala, add salt and Garam masala powder.
Add 1/4 glass of rice and 1/2 glass of water and cook it.

In a big plate arrange orange rice on the top, white rice in the middle and green rice in the

bottom. Garnish with fried cashewnuts.

Serve it with raitha(cut onions in Yogurt) or any other Gravy.

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