What is your favorite dish that has rice as an ingredient?

[Swede]

And post it too. My favorite dish is cabbage rolls. I've never cooked it so I will post a link to a recipe,that looks like what mom used to make.


http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=4944

[Habibi]

1. Sushi.

I can't post it because I don't make it myself. We have a couple of good sushi sources in my town; that's where we get it from. My favorite way to eat rice.

[dbonds]

4. Plus 1

[southpaw]

26. Another vote for Sushi

[Tuesday Afternoon]

2. Fried Chicken with rice and white gravy (NOT brown gravy)

White Gravy Also Called Sawmill Gravy

This has to be one of the backbone recipes of Southern cooking. I call this recipe White Gravy some in the South (my dad) call it Sawmill Gravy. Biscuits smothered in white gravy has to be my favorite while fried chicken and white gravy is adored by my husband. Once again you'll find bacon drippins in this recipe, it might not be good for you but it sure is good.



WHITE GRAVY ALSO CALLED SAWMILL GRAVY



Bacon drippins (this is the grease leftover after you fry bacon)
flour
white milk
salt and pepper
In a skillet over medium heat, combine 5 or 6 tablespoons of bacon drippins with 5 or 6 tablespoons flour. Blend to make a smooth paste and cook until the paste is a light golden brown. Add 3 or 4 cups of white milk and stir until paste is dissolved in the milk. Season with salt and pepper to taste. Bring to a boil (stirring occasionally so the gravy won't stick to the pan) and cook until the gravy thickens, 10 to 15 minutes. Serve over biscuits, mashed potatoes or fried chicken.

Notes:

If you notice, the recipe calls for white milk which is simply regular milk. I don't know why but the folks down South always call regular milk - white milk.
The reason you cook the flour and bacon drippins for a while is to get rid of that flour taste.
If the gravy gets too thick, just add milk to thin it down.
Crumbled cooked sausage can be added to the gravy. Replace the bacon drippins with the sausage grease in the recipe.

Lastly, like a lot of Southern recipes, there just isn't exact amounts of this or that in the recipe directions. Don't worry this recipe is so forgiving that you just can't mess it up

[DeepBlueC]

22. I love white gravy

Actually I was only introduced to it (on chicken-fried steak)in a restaurant in California I worked in one summer. I loved chicken-fried steak, but what I loved about it most was the gravy. Thanks for the recipe. I have never had it since that summer in the 60s. I kept looking for it on menus but never found it ... probably because I returned to the Northeast. The proprietors of the restaurant in CA were NY Jews and all the kitchen staff was Mexican. I never knew that it was a regional specialty. Thanks. I had all but forgotten about it!

[democracyindanger]

3. onigiri

http://justbento.com/book/export/html/21

[MorningGlow]

5. Bastardized risotto

It's SUPPOSED to be made with rice-shaped pasta, but quite often it's made with rice. I want to say it's a travesty and sucks out loud, but it's actually not half bad that way.

I hate admitting that. x(

[SarahB]

12. Real Risotto is made with rice.

Huh?

[MorningGlow]

14. Whoops

Sorry--I stand corrected. I guess it IS a particular kind of rice. I wonder where I heard it was rice-shaped pasta. :blush:

[SarahB]

15. I'm posting links, but I need here is Soteric (or another resident foodie)

http://topics.nytimes.com/top/reference/timestopics/subjects/r/risotto/index.html

http://www.epicurious.com/tools/searchresults?search=risotto

http://italianfood.about.com/od/tipstricks1/a/aa091697.htm

http://en.wikipedia.org/wiki/Risotto

edit: Sorry, I posted before you edited! Anyway, nothing as yummy as a well made risotto! :9

[rug]

6. Chicken fricassee

http://www.cooks.com/rec/doc/0,1639,159190-236196,00.html

[mike_c]

7. not my FAVORITE, just what's for dinner tonight....

Chicken tikka served over rice , rather than with naan, which I was too lazy to make.

[SacredCow]

8. Jambalaya.... n/t

[auntAgonist]

9. cabbage rolls.

[davsand]

10. Rice pudding!!!

Used to a huge treat, and still is a "comfort food" to me. Second ONLY to Chocolate Chip Bread Pudding on my list of stuff Mom used to make that I loved.


For a wide variety of recipes for Rice Pudding:

http://recipes.lovetoknow.com/wiki/Category:Rice_Pudding_Recipes


Laura

[charlie and algernon]

13. i second that!

definitely going to have to use those recipies

[SarahB]

11. Roni (nt)

[Generic Brad]

16. Rice

I'm a simple man with simple tastes.

[pokerfan]

17. Rice and beans

Together they contain all the amino acids required to form a complete protein.

[spindrifter]

18. I love rice so much I can't pick one favorite!

Pilaf--sushi--rice pudding--risotto--stuffed peppers or cabbage or tomatoes--jambalaya--the list goes on. And don't forget avgolemono.
I'm not so big on potatoes.

[cemaphonic]

19. Probably Biryani

Although I make a Creole chicken and shrimp dish that would be ALL WRONG if not served over rice, even if the rice is not technically an ingredient.

[yellowdogintexas]

20. Curried Lentils on rice, probably. Certainly the one I make most often

But I like black beans and rice, red beans and rice, homemade chili served on top of rice,
Mexican Rice, Chinese food with rice,

any kind of curry with rice, of course
I pretty much like rice any way you fix it except I am not fond of sushi.

I had the neatest dessert at a Thai place yesterday. Little sweet rice molds, one white, one purple, served with mango and vanilla ice cream. It was divine.

[east texas lib]

21. Red beans, rice, hot links, corn bread with chow-chow and iced tea

Don't get any better.

[crimsonblue]

23. rice

[Arkansas Granny]

24. A stovetop rice pudding that we served as a breakfast cereal.

I've never seen a recipe that was quite the same. We always called it by an elegant name: Rice and Raisins. I don't have an actual recipe but it's not hard to make.

Cook 1 cup of rice and a handful of raisins in 2 cups water and 1/2 t. salt until rice is tender. Add about a cup of milk to kind of loosen it up and make it easy to stir. Beat a couple of eggs with about 1/4 C. sugar or so depending on how sweet you want it. Stir a little of the hot rice to the egg mixture and then pour the eggs back into the rice. Be sure to stir the rice while you're adding the egg mixture or it will curdle. Serve with a little sugar and cinnamon sprinkled on top and a little half and half or cream.

[nuxvomica]

25. Risa Milanese

My mom makes this as a side dish on Thanksgiving and Christmas. It's awesome.

First you need homemade spaghetti sauce and homemade fennel sausage meat. The sausage meat is just ground pork mixed with red pepper flakes, fennel seed, salt and garlic powder. Instead of putting it in casings to make sausage, you brown chunks of it with some olive oil in a frying pan and you can use the drippings as the base for the spaghetti sauce. The sauce is made in the usual way with crushed tomatoes, tomato paste, alcohol (usually wine or vodka but I've used Chivas Regal in a pinch), basil, garlic, salt, pepper and a little mint leaf.
The remaining ingredients are white rice (not parboiled), a few sliced boiled eggs and one raw egg. Cook up the rice thoroughly in a big pot then mix in the sauce and sausage meat chunks. Spoon it into a casserole dish in layers, alternating between the rice mixture and boiled egg slices. Beat the raw egg and spread it on the top layer of rice. Bake it in the oven (350-400) until it's bubbling around the edges and the beaten egg has completely cooked so it's hard and shiny. Let it set for about 15 minutes outside the oven and then serve.
If any is leftover, it's great the next day reheated.