I'm a cooking journalist and here are my 3 favorite winter rice recipes

Did you know that rice is the second most consumed cereal in the world? Popular for a long time in Asia (we are talking about a culture that is at least 8000 years old, no less), rice is made up of different varieties which lend themselves to a number of preparations. Basmati, Thai, wild, venere, wholemeal, the rices are numerous. For a risotto for example, we choose carnaroli or arborio rice, while we reserve the round for desserts like the famous rice pudding. And did you know that rice pudding is a recipe found in many countries? Arroz con leche flavored with cinnamon for Spain, Swedish malta ris with citrus fruits, Lebanese bi halib rice with orange blossom, risalamande with cherries in Denmark, are just a few examples among many others. It’s simple, each country has its own rice pudding recipe!

Whether served as a side dish, main course, mixed salad, warm, cold, or hot, rice is the essential ingredient to always have in your cupboards. To prepare it, nothing could be simpler, you always wash your rice before cooking it and then follow the recipe.

Enjoy your food !

Recipe #1: Fried rice, pineapple, chicken and ginger

A sweet and savory dish, easy to make every day.

How do we do ? Cook 250 g of basmati rice over low heat in twice its volume of water until the water has evaporated.
Grill 1 chicken breast in a pan for 5 minutes on each side, then wrap it in baking paper. We cut 1/2 peeled pineapple into pieces.
Sweat 2 peeled and sliced ​​yellow onions in 2 tbsp. tablespoon of hot oil. Add the pineapple, continue cooking for 5 minutes, then add the rice, 3 cm of grated ginger, 2 tbsp. tablespoon of soy sauce and sliced ​​chicken. Let it cook for another 5 minutes then add pepper. Add 1/2 bunch of chopped chives and serve with 8 sprigs of chopped coriander.

Discover the recipe for Fried rice, pineapple, chicken and ginger

Recipe #2: Sautéed kale, rice and lentils

In winter, what we like are complete dishes that combine many flavors. Here, simple fried eggs are enlivened by a mixture of vegetables, cereals and legumes.

How do we do ? Slice 2 new onions, separating the white from the green.
Sweat the whites of the onions for 2 minutes in an oiled pan. Add 100 g of Thai rice and 50 g of green lentils. Continue cooking for 2 minutes then cover with water (twice the volume of the rice and lentils). Leave to cook for 20 minutes, almost covered, over low heat. We turn off the heat, cover, and set aside for 10 minutes.
Roughly chop 300 g of kale. We pour 1 tsp. tablespoons of olive oil in a large frying pan, sauté the cabbage for 3 minutes over high heat. We add 2 tbsp. tablespoons of soy sauce, the rice-lentil mixture and continue cooking for 2 min.
We heat 1 tbsp. tablespoon of olive oil and 1 knob of butter in the pan then break 4 eggs into it to fry them.
The eggs are served with the pan. Finish by seasoning with fleur de sel, pepper, and chopped green onions.

Discover the recipe for sautéed kale, rice and lentils

Recipe #3: Small balls of cinnamon rice pudding

Another way to enjoy rice pudding. This recipe requires a little anticipation, but it’s worth it, I promise!

How do we do ? The day before, heat 150 g of round rice with 75 cl of whole milk, 60 g of powdered sugar, 1 stick of cinnamon and 1 tbsp. tablespoon of cinnamon powder. Once boiling, lower the heat and simmer gently for 40 minutes. When the rice starts to become tender and a little sticky, stop cooking then add 1 egg yolk. Pour everything into a dish and leave to cool in the refrigerator overnight.
The same day, we form 25 g balls. Reserve in the fridge.
We coat each meatball with 100 g of chopped hazelnuts and dry brown them in a pan. Serve warm with salted butter caramel.

Discover the recipe for Small cinnamon rice pudding balls

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