RICE COOKING WINE RECIPES

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SUSHI RICE RECIPE - NYT COOKING



Sushi Rice Recipe - NYT Cooking image

Back in 2002, Matt and Ted Lee reported on how home cooks had started making sushi with ever-increasing frequency. Among the recipes they brought to The Times was this one, for sushi rice, short-grained rice bolstered by the flavors of vinegar sugar and salt, adapted from “The Great Sushi and Sashimi Cookbook,” by Kazu Takahashi and Masakazu Hori. Use it is a backdrop for your own home-rolled sushi, or pair it, as the article suggests, with various kinds of sliced fish and vegetables, pickled ginger and wasabi for a chirashi sushi bowl.

Provided by Matt Lee And Ted Lee

Total Time 1 hours

Yield 6 cups

Number Of Ingredients 4

2 cups sushi rice
2 tablespoons sugar
1 teaspoon salt
1/3 cup rice vinegar

Steps:

  • In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes.
  • Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature.

Nutrition Facts : @context http//schema.org, Calories 253, UnsaturatedFatContent 0 grams, CarbohydrateContent 56 grams, FatContent 0 grams, ProteinContent 4 grams, SaturatedFatContent 0 grams, SodiumContent 192 milligrams, SugarContent 4 grams

FRIED RICE RECIPE - NYT COOKING



Fried Rice Recipe - NYT Cooking image

Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef, shrimp or tofu isn't a bad idea either.

Provided by Sam Sifton

Total Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons neutral oil, like canola or grapeseed
1 medium onion, peeled and roughly chopped
1 red bell pepper, stemmed, cored and roughly chopped
2 carrots, peeled and finely minced
1 tablespoon minced garlic, or to taste
1 cup peas (defrost if frozen)
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked white rice, cooled
2 eggs, lightly beaten
1/4 cup Shaoxing wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and freshly ground black pepper to taste
1/2 cup minced cilantro or scallions

Steps:

  • Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
  • Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
  • Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
  • Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.

Nutrition Facts : @context http//schema.org, Calories 301, UnsaturatedFatContent 9 grams, CarbohydrateContent 41 grams, FatContent 11 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 1 gram, SodiumContent 545 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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MY SINGAPORE-STYLE FRIED RICE | JAMIE OLIVER RECIPES
There are so many variations on this wonderful dish – for me, it’s all about sumptuous fluffy rice with tang and seasoning. Classically there’d be some sort of smoky ribs or ham in the mix, but you can use the principle of this recipe to suit what you’ve got in the fridge and, of course, you can go veggie if you want to. It’s brilliant for embracing odds and ends from your veg drawer, and hopefully will help you to eat the rainbow. As with most stir-fries, this one is all in the prep, setting you up for fast and efficient cooking. You can absolutely make more portions, but it’s best to cook them no more than 2 portions at a time.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 528 calories per serving
    1. Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
    2. Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
    3. Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
    4. Put a large non-stick frying pan or wok on a medium-high heat.
    5. Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
    6. Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
    7. Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
    8. Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
    9. Add the soy, then toss in the egg ribbons.
    10. Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!
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WHITE WINE RISOTTO RECIPE | JAMIE OLIVER RECIPES
This is a great basic recipe – it can be stretched in so many different ways to turn it into fantastically flavoured risottos.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 569 calories per serving
    1. Heat the stock. Peel and finely chop the onion and garlic. Trim and finely chop the celery.
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MY SINGAPORE-STYLE FRIED RICE | JAMIE OLIVER RECIPES
There are so many variations on this wonderful dish – for me, it’s all about sumptuous fluffy rice with tang and seasoning. Classically there’d be some sort of smoky ribs or ham in the mix, but you can use the principle of this recipe to suit what you’ve got in the fridge and, of course, you can go veggie if you want to. It’s brilliant for embracing odds and ends from your veg drawer, and hopefully will help you to eat the rainbow. As with most stir-fries, this one is all in the prep, setting you up for fast and efficient cooking. You can absolutely make more portions, but it’s best to cook them no more than 2 portions at a time.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 528 calories per serving
    1. Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
    2. Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
    3. Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
    4. Put a large non-stick frying pan or wok on a medium-high heat.
    5. Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
    6. Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
    7. Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
    8. Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
    9. Add the soy, then toss in the egg ribbons.
    10. Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!
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