Friday, June 28, 2013

Top 10 Rice Recipes and Rice Cookery Class Notes

I'm teaching a rice class tomorrow at my favorite Honeyville Store and I wanted to share some basics here for those who live far away as well as some great ideas for recipes.  Rice is such a wonderful food. It is naturally gluten-free. Not all rice is created equally and many of the rice we get actually is low on the Glycemic index, making it ideal for those with diabetes. For more information, see: 

 Here are my top 10 Rice Recipes...

This is my favorite freezer meal recipe. I've used it more times than I can count. 

 I grew up with this comfort food. Rice patties. 
They're a great way to use up rice in the fridge. 

The all American classic comfort food. I cook mine in the solar oven now, but you can use a pressure cooker and it is done in 10 minutes on high pressure. 

Save money and make your own. It's easier than you think...and much better for you!

This is a quick dinner recipe that cooks on the stove in just a few minutes.
 We've loved it for years!

If you love the boxed mixes of chicken and wild rice, this will hit the spot!

These cookies are delightful, delicious, and easy to make with gluten free brown rice flour! Enjoy!
This is by and far one of my favorite meals in a jar. Shelf stable up to 15 years and it includes all you need for a hearty dinner. 

This freezer-meal is a great way to use squash and rice all year long. 

During the summer, this is a really refreshing drink. We have it a lot here in Arizona. 

Rice to the Occasion Class Notes
with Chef Tess
For best results, always follow the package directions of the type of rice you are using. When directions are not available, follow these directions for stove-top cooking from
YIELD (cooked rice)
Long-grain white, basmati, jasmine
1-3/4 cups
20 min
3 to 4 cups
Long-grain brown  (whole grain)
2-1/4 cups
40 to 45 min
3 to 4 cups
2 cups
25 to 30 min
3 to 4 cups
1-1/2 cups
20 to 30 min
3 cups
1-1/4 cups
20 to 30 min
3 cups
Cooking Tips:
·         Cook extra rice at the beginning of the week to use in quick-prep dishes (use in casseroles, fried rice; with stir-fries; add to wrap sandwiches, soups).
·         Use broth, fruit juices or coconut milk in place of water for a change of flavor.
·         Measure accurately; use dry measure for rice, liquid measure for liquid.
·         Time cooking accurately; use kitchen timer.
·         Do not open lid during cooking or moisture will be lost.
·         Do not stir rice or you will disturb steam vents needed for cooking.
·         Rice will expand to 3 to 4 times its volume, so use appropriate size saucepan or casserole dish.
·         If rice is crunchy and liquid has been completely absorbed, add additional liquid, cover and cook 3 to 4 minutes longer.

Stove Top Cooking: In a heavy-bottom saucepan, combine 1 cup rice, liquid, 1 tsp salt and 1 tbsp  butter, if using. Bring to boil over high heat; reduce heat to low, cover and simmer for the time specified on chart. Test a few grains of rice for doneness (quickly replace lid). If not tender or liquid not completely absorbed, cook 2 to 4 minutes longer. Fluff with fork.

Oven:  Boiling liquid must be used to start the process. In deep casserole dish, combine 1 cup rice, boiling liquid, 1 tsp salt and 1 tbsp butter if using. Cover tightly and bake in 350°F (180°C) oven, white rice for 25 to 30 minutes, parboiled for 30 to 40 minutes and brown (whole grain) for 1 hour. Fluff with fork.

Microwave: In a deep microwavable dish, combine 1 cup rice, liquid, 1 tsp salt and 1 tbsp butter if using. Cover and cook on HIGH for 5 minutes or until liquid is boiling. Reduce to MEDIUM (50%) and cook white rice for 15 minutes, parboiled for 20 minutes and brown (whole grain) for 30 minutes. Test a few grains for doneness (quickly replace lid). If not quite tender or liquid not completely absorbed, cook 1 to 2 minutes longer. Fluff with fork.

I recently purchased a Zojirushi Rice Cooker.   Admittedly, I didn't know how much I was missing until I plugged one in for the first time. Now we use it a few times a week. It makes perfect rice!

Cooking rice in your Zojirushi rice cooker is easy as 1-2-3.  Get the printable version from

 No stirring, watching or worrying about your rice. No more boiling-over, burning or scorching. No more soggy, mushy rice. Just perfect rice every time. Here's how...
1 Measure your rice accurately using the measuring cup that came with the rice cooker. Fill the rice above the brim, then level off the cup. Now pour the rice in the empty inner cooking pan.
2 Rinse rice under water until the water clears. Rub the grains of rice gently between the palms of your hands and drain.
3 Add water to the water level line that corresponds to the number of cups of rice you are cooking. If you are cooking 3 cups of rice, add water to water level 3 for “White Rice.” Be sure that all the grains of rice are submerged and the surface of the rice is flat and level to ensure even cooking.
4 Wipe off any excess water from the outside of the inner cooking pan and place it in the rice cooker. Select the “cook” setting.
5 When cooking completes, allow the cooked rice to ‘rest’ for 15 minutes. If you have a Micom rice cooker, this is done automatically and you will not have to wait. Open the rice cooker and use the special nonstick rice spatula to fluff and serve your rice.

Pressure Cooking Rice
 If you're new to the blog and to pressure cooking, this is for you: 

Pressure Cooking Rice Guide
Grain Variety
Grain: Water
Cooking Times
White Rice, long grain: Basmati, Jasmine, Texmati
1 : 1 1/2
4 minutes
White Rice, short grain
1 : 1 1/2
8 minutes
White Rice, medium grain
1 : 1 1/2
7 minutes
Brown Rice, long Grain: Basmati, Texmati, Sweet Brown
1 : 2
18 minutes
Brown Rice,  Medium Grain
1 : 2
16 minutes
Brown Rice, Long Grain
1 : 2
15 minutes
Wehani Rice
1 : 2
7 minutes
Wild Rice: Manomen "Water Grass"
1 : 4
20-22 minutes.

I will be adding many more rice recipes as we progress, but I had to start with some basics my darlings.

There you go!

Always My Very Best,
Your Friend Chef Tess


Primordial Soup said...

Great post! Your comment about 'not knowing what you were missing without a rice cooker' made me smile. We received a rice cooker when we were married, so I've always made rice in it. Our son is on his own now, and a great cook, but I asked him why he never makes rice. He said because he doesn't have a rice cooker. LOL! I straightened him out about how most North Americans cook their rice, but the whole misconception was a testament to the saying "Kids learn what they see!"

emmers said...

Love this post! Do you have the whole thing in pdf? I would love to have a print-up. Or is it in one of your cookbooks?

Chef Tess said...

Emmers,I have the pdf from the class. If you e-mail me, and ask, I'll send it over. xoxo!