Cooking Plain Rice

Ingredients:
* 2 cups raw Japanese-style rice (Kome)
* 2 1/2 cups water

How to Cook:
1. Put the rice in a bowl and wash it with cold water.
2. Repeat washing until the water becomes clear.
3. Drain the rice in a colander and set aside.
4. Place the rice in a pan or rice cooker and add water.
5. The amount of water used is just a little more than the amount of rice.
6. Let the rice soak in the water at least 30 min. One hour is ideal.
7. *If you are cooking the rice in a pan, cover the pan with a lid and bring to a boil with hight heat.
8. Turn the heat down very low and cook about 15-20 min. until the water is almost
gone.
9. Remove the pan from the heat and let it steam for 10-15 min before serving.
*If you are using an electric rice cooker, you don't have to worry about adjusting the heat.
You still need to let the cooked rice steam before you open the lid.
** Makes 4 servings.

Fried Rice Japanese

Ingredients:
* 2 cups cooked Japanese rice (*left over rice is the best)
* 1/4 cup chopped onion
* 1/4 cup chopped carrot
* 1/4 cup chopped green pepper
* 1/3 cup diced ham
* 2 eggs
* 1/2 tsp garlic salt
* 1 tsp chicken bouillon
* 2 tbsp soy sauce
* 2 tsp vegetable oil

How to Cook:
1. Put a wok or a pan on high heat.
2. Add oil to the pan.
3. Wisk the eggs in a small bowl.
4. Put the eggs in the heated pan and scramble very quickly.
5. Stop the heat and remove the scrambled eggs from the pan into a dish.
6. Put the pan on high heat and add more oil.
7. Saute vegetables and ham until soft.
8. Add garlic salt and chicken bouillon.
9. Add rice and stir well.
10. Add the scrambled egg that was cooked earlier to the rice mixture and mix together.
11. Turn the heat down to low, add soy sauce and stir quickly.
12. Stop the heat right away and serve.
*Makes 2 servings

Greek Rice with Feta

1/2 teaspoon olive oil
1 medium onion, chopped
3 garlic cloves, sliced
1 cup brown rice
3 cups vegetable stock
Salt
Juice and grated zest of 1 lemon
2 tablespoons crumbled feta cheese
1 scallion, sliced
1 tablespoon chopped fresh cilantro

In a deep sauté pan or saucepan, keep the oil over medium heat and sauté onion and garlic for two tothree minutes. Add the rice and continue cooking, stirring, for two minutes, until coated with oil. Addthe stock, stirring and scraping the sides of the pan, until the rice is cooked. Season to taste with salt.Cover and simmer over low heat for 25 to 30 minutes. Set aside, covered, to steam for five to sixminutes. Uncover and test for doneness. If the liquid is not absorbed in the rice is not tender, return tothe stove for a few minutes. Then add the feta, scallions and cilantro. Stir gently just to mix

Greek Rice Pudding

1/2 cup rice, preferably short-grain
1 cinnamon stick
2 cups water
6 cups milk
1 1/2 tablespoons cornstarch mixed with 2 tablespoons milk
1/2 cup sugarZest of 1 lemon
1 teaspoon vanilla extractA grating of fresh nutmeg
Ground cinnamon (for garnish)

Combine rice, cinnamon stick and water in a saucepan and bring to a boil. Lower the heat and simmercovered for 15 minutes.
Add the milk, cornstarch mixture, and sugar to the pan. Increase the heat to moderate and stirconstantly until the mixture thickens, about 15 minutes.
Add lemon zest, vanilla extract and nutmeg and stir to combine. Spoon into individual serving bowls orglasses and refrigerate for at least 2 hours. Dust with a little cinnamon before serving.
Serves 6 to 8.

Greek Chicken with Rice

1 (3 pound) broiler chicken
1 medium onion, chopped fine
3 cups boiling water
1 1/2 cups canned tomatoes
1 teaspoon cinnamon
1/3 cup olive oil
Salt and pepper

Clean chicken thoroughly and cut into pieces.
Heat olive oil in pan and brown chicken on both sides. Add onion, cinnamon, tomato and season totaste. Add 1 cup water; cover and cook over low flame until chicken is almost done.
Remove cover. Add rice and 3 cups boiling water. Cook over low flame until rice is tender. Add morewater, if needed. Stir occasionally, but carefully, so as not to break up the chicken pieces.
Remove from heat and allow to stand for a few minutes before serving.

DOLMADAKIA (STUFFED GRAPELEAVES WITH RICE)

Ingredients:
16 oz Grape leaves
3/4 cup Extra virgin olive oil
3 onions, minced finely
1 3/4 cups rice
1 lemon, juiced
dill, finely chopped
1 3/4 cup hot water
3/4 tsp salt
1/4 tsp pepper

Directions:
1. Saute the onion with half the oil.
2. Add the rice and let cook for a few minutes.
3. Add the dill, the hot water, salt and pepper.
4. Boil for 5 minutes. Let it cool.
5. Steam the grape leaves, then rinse with water in colander.
6. Wrap the rice mixture with the grape leaves.
7. Arrange the stuffed grape leaves in a casserole, tightly. Make more than one layer.
8. Add the lemon juice, the rest of the olive oil and 1 ½ cups of hot water.
9. Cover and simmer for 35 minutes.
10. Serve then cold, with strained yogurt.

GREEK CHICKEN AND RICE

Makes: 6 Servings

Ingredients:
3lbs chicken parts
½ cup butter
2 tbsp oregano
2 tbsp lemon juice
1 medium onions, chopped
1 ½ lbs tomatoes, peeled and chopped
3 cups long-grain white rice
6 cups chicken stock

Directions:
1. In a large saucepan melt butter over medium heat and add chicken.
2. Brown on all sides then remove from pan and set aside. Add onion and tomato and saute until onion turns translucent. Stir in oregano and lemon juice. Add rice and stir well to combine and coat all grains of rice. Add chicken stock, stir and return chicken to pot. Bring to a boil, reduce heat and simmer, uncovered until all surface liquid has been absorbed.
3. Cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking.

RICE WITH ROASTED RED PEPPERS, BLACK OLIVES & FETA

MAKES: 6 Servings

Ingredients:
1 large red bell peppers, roasted
1 ½ cups long-grain white rice
1 tbsp olive oil – or less
3 green onions, chopped with greens
1/4 cup fresh parsley, chopped
2 tbsp fresh lemon juice
3 tbsp sun-dried tomatoes, chopped, softened
3 tbsp kalamata olives, chopped and pitted
1/4 tsp black pepper, freshly ground – or to taste
1/4 cup feat cheese, crumbled
fresh parsley – to garnish

Directions:
1. Place the pepper on a pan and broil on high rack, turning frequently until charred on all sides.
2. Transfer the peppers to a paper or plastic bag or wrap in plastic wrap. Let cool.
3. Halve the pepper, core, seed, and chop.
4. Steam the rice, or boil according to package directions.
5. In a small skillet, heat oil and saute the green onion until soft. Add garlic, saute for 1 minute then add parsley, lemon juice, sundried tomatoes, olives, black pepper and cook, stirring, until ingredients are heated.
6. Toss the hot rice with the bell pepper. Serve hot with crumbled feta.

SPINACH RICE AND FETA PIE

MAKES: 6 Servings

Ingredients:
2 tsp butter
3/4 cup onions, chopped
2 tsp all - purpose flour
½ tsp salt
1/4 tsp pepper
1 ½ cups long grain rice, cooked
3 ounces feta cheese, crumbled
1 egg, lightly beaten
2 egg whites
10 ounces frozen spinach, chopped, thawed and drained
2 tbsp olive oil
olive oil flavoured cooking spray

Directions:
1. Preheat oven to 400 degrees.
2. Spray a 9 inch pie plate with the cooking spray.
3. Squeeze all moisture out of spinach.
4. In a large saucepan, over medium heat, melt butter and saute onion 3 minutes.
5. Stir in flour, salt and pepper.
6. Gradually add in milk stirring with a whisk, until smooth.
7. Bring mixture to boil, reduce heat and simmer until slightly thickened, stirring constantly.
8. Remove from heat. Stir in rice, Feta, egg white and spinach.
9. Pour mixture into prepared pie plate, sprinkle top with Parmesan and bake for 35 minutes.
10. Turn broiler on and broil until top is golden brown.

PILAFI (GREEK STYLE RICE)

Makes: 6 Servings

2 cups long grain rice
3 ½ cups chicken broth
1 chopped carrot
1 chopped onion
1 stalk celery, chopped
mushrooms, chopped
salt

paprika
1. Boil the rice following the normal cooking directions, but using the chicken broth instead of water.
2. Add the vegetables and the paprika.

KOTTA PILAFI (CHICKEN AND RICE)

Serving size: 6 servings

6 chicken breasts (about 3 pounds)
1/4 cup butter
1 medium onion, finely chopped
1 ½ cups canned tomatoes
2 cups water
1 tsp ground cinnamon
Salt and pepper
1 cup uncooked rice
Dairy sour cream

1. Saute chicken breasts in butter until golden brown.
2. Add onion, tomatoes, water, cinnamon, and salt and pepper to taste. Cover and simmer for 30 minutes.
3. Add rice and stir to mix evenly. Cover and simmer for an additional 20 minutes, or until rice is tender, adding more water if necessary.
4. Serve with a bowl of cold dairy sour cream, to be spooned over the pilaf.

RICE PUFFS

Makes: 1 servings

2 cups short grain rice
salad oil
water
salt

1. Put rice in a 3 quart pan.
2. Wash with water until water runs clear. Drain.
3. Add 2 cups of water, bring to a boil.
4. Cover and simmer on low heat about 25 minutes.
5. Turn out rice on a slightly greased cookie sheet.
6. Pack rice in an even layer about 1/4 inch thick.
7. Bake uncovered at 275 degrees about 2 hours - until thoroughly dry.
8. Cool. Break into bite-size pieces.
9. In a 3 quart pan, pour 1 inch of oil and heat to 375 degrees.
10. Fry rice pieces until fluffy and golden (about 1 minute).
11. Drain and salt to taste.

SPANAKORIZO (SPINACH AND RICE)

Makes: 4 servings

½ cup olive oil
1 bunch Parsley, chopped
1 large yellow onion, finely chopped
1 tbsp Garlic, finely chopped
3 cups water
2 tbsp tomato paste
1 cup tomatoes, chopped
1/8 tsp salt
1/8 tsp pepper
2 bunches spinach, stems removed, - chopped
1 cup white rice, uncooked

1. In a large saucepan place the oil and heat it on medium high until it is hot.
2. Add the parsley, onions, and garlic.
3. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent.
4. Add the water and bring it to a boil.
5. Add the tomato paste, tomatoes, salt and pepper.
6. Mix the ingredients together thoroughly so that everything is well combined.
7. Add the spinach and rice.
8. Simmer the ingredients for 30 minutes on low heat, or until the rice is done.

15 MINUTE RED BEAN AND RICE

½ cup green peppers, chopped
1 (15 ½-ounce) can kidney beans, drained
½ cup onions, chopped
2 chicken bouillion cubes oil
½ tsp hot pepper sauce
2 cups water
2 cups MINUTE White Rice, uncooked – quick
cook rice

1. Cook and stir green pepper and onion in oil in large skillet on medium heat.
2. Stir in water, beans, bouillion and pepper sauce. Bring to boil.
3. Stir in rice; cover.
4. Remove from heat. Let stand 5 minutes.

SURPRISE RICE

Makes: 8 servings or 8 cups

3 cups rice
1 cup milk
1lb sausages
1 small onions
1 sweet pepper margarine

1. Remove the seeds from the pepper, chop and parboil.
2. Add pepper and onion, chopped fine, to the rice.
3. Mix thoroughly and put a layer in a buttered baking dish.
4. Add a layer of the sausages which have been partially cooked, and cover
5. Pour milk over it all and dot with butter.
6. Cover and bake for one-half hour.
7. Remove the cover and bake for another half hour.
8. Temperature: 350 F Time: 1 hour

COUNTRY RICE

Makes: 4 servings

1/3 cup chicken stock, made without salt or fat
1/3 cup green onions, chopped
1 pinch black pepper, freshly ground
1/3 cup white rice, uncooked

1. Bring the stock to a boil with the green onion and pepper.
2. Add the rice; turn to a simmer and cover; cook for 20 minutes.
3. NOTE: If you want drier rice, remove the cover at 20 minutes and heat just a minute or so longer.
4. VARIATIONS: Rice made with fish stock can be served with fish, beef-stock rich in beef.
5. If you begin adding more vegetables, you will end up with a jambalaya instead of a side course of Country Rice.

YOGURT RICE

1 cup long-grain rice
2 cups water
1 tsp brown mustard seeds
2 tsp mung dal nonstick cooking spray
½ tsp oil
1 serrano chili, minced
1 tbsp gingerroot, minced
1/4 cucumbers, peel, seed and mince
2 cups plain nonfat yogurt
½ cup nonfat milk
1 tsp salt
1/4 cup cilantro, minced

1. Bring water to boil in saucepan and add rice. Return to boil, then reduce heat, cover and simmer until tender and water is absorbed, 20 to 25 minutes.
2. While rice is cooking, toast mustard seeds and dal in skillet sprayed with nonstick cooking spray and oil until mustard seeds begin to pop, 2 to 3 minutes.
3. Fluff rice with fork and stir in mustard seeds, dal, chilli, ginger and cucumber.
4. Combine yogurt, milk and salt. Lightly stir into rice with fork.
5. Sprinkle with cilantro.

SEAFOOD-RICE SALAD

2 lbs Scallops, cooked
1 lb medium shrimp, cleaned and cooked
6 oz crab meat
4 cup Basmati rice, cooked
3 cup Broccoli flowerets, blanched

Dressing:
½ cup Vegetable oil
½ cup lemon juice
2 tbsp Chives, chopped
1 tbsp lemon peel, grated
1 tsp Dijon mustard
1 tsp sugar

1. Mix all ingredients except Lemon Vinaigrette in large bowl. Pour lemon vinaigrette over salad; toss.
2. Cover and refrigerate 1 to 2 hours or until chilled.
3. In a small bowl, mix all the ingredients dor the Lemon Vinaigrette.
4. To blanch broccoli, plunge into boiling water 10 to 15 seconds or until broccoli turns bright green.
5. Remove from boiling water; plunge into pan of pan of ice and water to stop cooking; drain.
6. Combine seafood-mixture, dressing and broccoli and serve.

THAI FRIED RICE BASIL

4 cloves garlic, chopped
4 tbsps vegetable oil
1 cup firm tofu, sliced into strips
1 onion, sliced
1-2 sweet potatoes or white potatoes, diced
4 cups plain cooked rice
1/4 pound mushrooms, sliced
1-2 tomatoes, chopped
1 tsp brown sugar
3 tbsps light soy sauce
1/4 tsp good quality curry powder
½ tbsp turmeric
1/4 tsp pepper
2-3 green onions, sliced
2-3 sprigs Thai basil, snipped

1. Fry the garlic in the oil until browned, and then add the tofu and onions and fry 2-3 minutes.
2. Add the rice, mushrooms, tomatoes, brown sugar and soy sauce and fry for 2-3 minutes.
3. Then add the curry powder, turmeric, and pepper. Mix well.
4. Cut the onions into pieces and sprinkle over the top along with the snipped basil.

THAI FRIED RICE

3 tbsps peanut or corn oil
7oz/200g boneless skinned chicken breasts, cut lengthways into 1 cm pieces
1 tbsp chopped garlic
1 medium onion, sliced
2 eggs
4 cups cooked rice
1 tomato, cut into 8 wedges
1 spring onion, chopped
2 tbsps soya sauce
½ tsp peppercorns
1 tsp fish sauce
1 tsp sugar
1 tsp ground white pepper

1. Heat the oil in wok or pan.
2. Add the chicken and garlic, and mix well over heat for 1 minute.
3. Add the onion and cook for 1 minute, break in the eggs, mix very well, and then stir in the rice and the rest of the ingredients.
4. Stir well.
5. Cook for 2 minutes and serve immediately with cucumber slices and whole green onions.