Are you searching for recipes that incorporate steamed, fried or sticky rice? Fortunately, there are plenty of choices available.
Rice dishes such as biryani are popular worldwide. This dish involves marinating cubes of cottage cheese with spices before simmering it in a tomato broth.
Fried rice is a classic Chinese dish that’s easy to prepare and customizable for different tastes. Typically, this dish consists of cooked rice, vegetables, protein and aromatics which are stir-fried together in either a large pan or wok for even flavor distribution.
For the ideal fried rice, use long-grain rice – light and fluffy so it absorbs flavors without becoming mushy. When cooking it, a delicate oil is typically used along with soy sauce for seasoning.
Cooking the ideal bowl of fried rice requires three key elements: quality ingredients, seasonings and heat. By following these guidelines, you can achieve the ideal combination of crispiness and tenderness while still enjoying that classic fried rice flavor!
Vegetables and meat are two essential elements for creating a nutritious fried rice dish. Not only do they add savory, robust flavor to the rice, but they also provide protein and fiber as well. You can use various vegetables such as broccoli, peas, carrots and edamame in place of meat; shrimp or beef would work great too for adding an even greater range of nutrients and flavors to the recipe.
Make your fried rice even tastier by scrambling an egg for extra protein-packed flavor! This simple step will add another dimension of taste and texture to the dish.
Make this recipe healthier by substituting quinoa or cauliflower for white rice. These low-calorie options are perfect for anyone on a diet, as they contain minimal fat and calories.
In addition to eggs and meat, you can also add fresh pineapple for a tropical flair! To finish it off, top this fried rice off with chopped green onions and cilantro for an extra kick of flavor.
Before you begin making your fried rice, be sure to have all your ingredients prepped and ready. Start by finely chopping veggies and salting them, whisking an egg, and diced protein for serving. Next, cook the vegetables in a hot pan with some oil until tender; once soft, slide them aside and pour the eggs on top; scramble until set, then mix everything together until combined.
Kiri bath or milk rice is a beloved breakfast dish in Sri Lanka and one of its oldest traditions. Made with coconut milk, it’s usually served for breakfast during auspicious events like Sinhalese or Tamil New Years as well as other significant occasions.
Breakfast traditionally includes lunu miris, a red onion and spice mix; seeni sambol, an onion relish; as well as other accompaniments for breakfast. Sometimes people also indulge in Thala Karali – a sweet dish made of sesame seeds and jaggery.
Kiribath was traditionally cooked in earthen clay pots over firewood hearths, imparting a unique flavor to the dish. Selecting an appropriate variety of rice is essential for creating the ideal kiribath; choose long-grain variety such as rathu haal or rathu kakulu haal which absorbs liquid and becomes mushy when cooked – ideal for this purpose!
This recipe for kiribath is easy to prepare, requiring just two main ingredients – rice and coconut milk. It makes an ideal breakfast for large groups as you can easily double or triple the amounts as needed.
In Sri Lanka, kiribath is often served with side dishes such as lunu miris – a fiery onion-curry mixture or chicken or fish curry. Other popular accompaniments include Kokis, an addictive deep-fried crispy snack made of avurudu dough; Ambul Thiyal – tuna cooked in goraka paste.
Kiribath is an easy dish to prepare, but it’s essential that you use the correct type of rice for proper cooking and setting. Traditionally, this dish calls for rathu haal rice variety.
If you can’t locate rathu haal, basmati or jasmine rice might work too. Just be mindful not to overcook the grains since this could result in mushy and sticky results.
Kiribath can also be enjoyed as a dessert called imbul kiribath, which involves spreading some milk rice on either a banana leaf or non-stick sheet and filling it with coconut and treacle. Finally, this leaf or non-stick sheet is folded vertically and pressed until firm and cylindrical in shape.
Kiri bath (pronounced kiree-buth) is a beloved rice recipe in Sri Lanka that’s enjoyed on most special occasions throughout the year. You can enjoy this delectable dish plain or with spicy dishes as well as sweet jaggery for added sweetness.
This rice recipe requires just two ingredients: coconut milk and rice. It’s a straightforward dish suitable for all ages, usually served with some spicy snacks such as sausages and pickles. Furthermore, it makes an excellent accompaniment to many curries.
When making kiribath, any variety of rice will do; however, the most ideal choice is one that absorbs liquid and becomes mushy when cooked. In Sri Lanka, the most commonly used variety for making this dish is “Kakulu rice” or “Rathu haal,” with its neutral flavour and excellent cooking properties.
Kiribath is typically prepared with this variety of rice, but you may also use short grain white or red. No matter which variety you use, make sure the grains have been cooked until soft but still retain their shape.
Once the rice is cooked, it should be allowed to cool and set. To do this, spread it onto a clean banana leaf and level it off; you may even flatten with the back of a spoon for an even surface. When dry, cut it into diamond shapes and serve with symbol or pickles as decorations.
Kiribath can also be enjoyed sweetened, by spreading some milk rice onto a banana leaf and coating it with pani pol, made from coconut and jaggery. When served this way, Lunu miris, made with chopped onions and chilli flakes, may be served alongside for extra kick.
Kiri bath, also known as coconut milk soup, is made by boiling long-grain rice with coconut milk, salt and water. You can customize this dish by adding raisins, shredded coconut or various spices for additional flavor. It may be served hot or cold depending on the occasion.
Glutinous rice, also referred to as sticky or sweet rice, is an Asian variety of short-grained rice that becomes very sticky when cooked. Popular across Asia and used for many different dishes, glutinous rice has become one of the world’s most beloved staples.
Rice, commonly found in Thailand, Laos and China but available worldwide, is a staple of Asian cuisine. It can be used to create many different recipes from desserts to savory dishes.
Glutinous rice comes in many varieties, each with its own distinct texture and taste. Glutinous rice tends to have more amylopectin starch which contributes to its stickiness compared to non-glutinous varieties like sushi rice or other short grained Asian varieties.
Preparing glutinous rice for cooking is best done through steaming, slow cooking or baking in a rice cooker. Once the grains have cooked through, make sure they remain separated and not soggy or lumpy.
Make mochi, a Japanese dumpling, using glutinous rice flour. This delectable snack is often served during New Year celebrations or given as gifts.
Another popular dish made with glutinous rice flour is niangao, a round cake filled with red bean paste and other ingredients. This traditional Chinese New Year dish can be eaten in many forms such as part of a soup or as dessert.
These cakes are delicious and can be enjoyed for breakfast or dinner – a great option for vegetarians too!
Glutinous rice flour is a widely-used ingredient in Asian desserts, such as boba pearls, mochi and other treats. Generally white in colour with an undertone of milky sweetness, it lends itself well to various recipes.
Glutinous rice is a staple in many Asian countries and available worldwide in most stores. It offers great versatility and makes an ideal choice for those looking to try something new with food.