Arroz Blanco Mexican Rice with Green Chili & Sweet Onio

 Serves 16
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Recipe By: bridgette server
Serving Size: 16

Ingredients:
water, for rinsing the rice
720 grams long-grain white rice, 1 cup
1 cup granulated white sugar
8 cups chicken broth, homemade or canned low-sodium broth
2 teaspoons kosher salt
1 teaspoon white pepper
1 cup unsalted butter
1 cup olive oil
340 grams sweet onion, diced, about 1/4 large onion
2 teaspoons kosher salt
8 cloves garlic, mashed whole you will remove
2 4 oz. can green chiles, diced small
1/4 cup fresh cilantro, leaves only, chopped
1/4 cup fresh lime juice, only add in at the end
1/2 cup green onion, garnish

Directions:
Rinse the rice with cold water three times, until most of the starch  
is removed from the rice.

In a pot that the rice will cook in, place the chicken broth, sugar  
and white pepper, and 1/2 teaspoon salt to dissolve.  Bring to a boil  
right before saute mixture is finished.

Heat a 12" skillet until hot and then place butter and olive oil in  
the pan.  Place the onion and salt in the pan and saute the onion  
until tender, do not caramelize, just sweat until transluecent.  Crush  
the garlic but keep it whole so you can remove it later.  Add the  
garlic to the onions. Remove the garlic after 2 minutes.  Add the  
chopped green chili and saute a minute more.

Once the saute is finished, add the drained rice and cook just until  
the grains are coated with the oil.  Stir frequently until the grains  
of rice turn from translucent to milky-white, about 5 minutes-for the  
whitest rice, do not let grains brown.

Place the rice mixture into the pot and bring to a boil, uncovered.   
Do not stir.  Cook over a medium heat until the liquid has been  
absorbed and small air holes appear on the top of the rice.  You'll  
see holes forming that tunnel down into the rice forming on the  
surface, about 10 to 15 minutes.  Reduce the heat to the lowest  
setting and cover the saucepan. Cook for 20 minutes.  Remove pan from  
heat and let stand covered for 5 minutes.  Uncover and test a grain of  
rice: if still a little hard, re-cover pan and set over low heat for  
about 5 min.; if rice has absorbed all liquid and is completely dry,  
sprinkle on 2 tablespoons water before returning to heat.

When rice is done, sprinkle on cilantro leaves and lime juice and  
gently fluff with fork to mix and release steam and stop the cooking.

Phat Si Yu’ or pat see ewe pat sii euu

1 tablespoon oil

2 cloves garlic, finely chopped

1/2 lb. pork, chicken, or beef – thinly sliced

2 large eggs

1 package rice stick, wide variety, soaked for 30 minutes, until soft

2 cups chinese broccoli

2 tablespoons dark soy sauce

1 tablespoon soy sauce

2 tablespoons fish sauce

1 tablespoon granulated white sugar

1 dash white pepper, and/or red pepper

1 dash chili sauce, optional


Directions:

Heat oil in wok. Add garlic and stir-fry until golden brown. Add the meat and continue to stir-fry until the meat is opaque. Break the eggs into the wok, stirring and cooking until eggs are done. Add the broccoli and continue to stir-fry.

Add the soy sauce, dark soy sauce, fish sauce, and sugar, stirring between each addition. Taste, and add sauces as necessary to arrive at a pleasing taste. Add a dash of chili sauce, if desired.

Remove to a serving dish and add a dash of white pepper and/or red pepper, as desired.

Sprinkle individual servings with the following condiments to taste: vinegar with sliced Thai chilies, red pepper flakes, sugar, fish sauce with sliced Thai chilies.

Mango Sticky Rice with Coconut Sauce First

2 cup glutinous (sticky) rice, 2 cups of dry-soaked overnight in water or thin coconut milk and drained

2 cup cream of coconut

3/4 cup palm sugar, you may adjust the sweetness by adding more

1 teaspoon sea salt, you may adjust the saltiness

1 tablespoon rice flour, or tapioca starch some only called for 1/2 teaspoon

1 tablespoon sesame seeds, toasted (optional, for garnish only)

4 large mangos, ripe, peeled, halved, stoned

Possibles

2 cup coconut milk

1 cup cream of coconut

water for steaming

Directions:

1. Place two cups of the dry glutinous rice in a bowl. Rinse rice several times in cold water until water runs clear. Cover with 2 inches of cold water. (To get a richer flavor you can also soak overnight in coconut milk.) Soak rice in water for at least for 3-4 hours. It works better if you can soak it for 12 hours or overnight, then drain. This will make the sticky rice easier to cook. Cooking time for sticky rice varies according to how long the rice soaks. The longer you soak it, the faster it will cook.



2. Get water boiling in a steaming pot. Drain rice and transfer to a bamboo basket, or other steaming vessel, colander or strainer that can be suspended over boiling water. Place the cheese cloth or similar fine-weave cotton cloth inside the basket. Place the soaked rice in the basket on top of the cheesecloth.



3. Place the steamer about 1 inch or more above water in a sauce pan, be sure the bottom of the bamboo steamer does not touch the boiling water about 6-8 cups. Place a standard 8 inch lid loosely over the top of the bamboo steamer and cover. Bring the water to a rolling boil over high heat. Reduce heat to maintain a steady steam and cook 30 to 45 minutes. Add more boiling water to the steamer pan as needed to maintain original level. When done, the rice will be swollen and glistening, tender and translucent and will stick together when squeezed. Remove from heat, fluff up with a fork. (Other recipes say to put the rice in the steamer for 10-15 minutes or until the rice turns translucent.)



4. As soon as the rice is done, dump it onto a baking sheet. With a wet wooden spoon, working quickly and gently, spread the rice out into a shallow layer to allow steam to escape and speed up the cooling. When the rice is cool transfer it to a large pot or bowl and pour in the coconut cream mixture. Stir well, cover, and set aside for at least 30 minutes so that the rice absorbs the sauce.



5. While the sticky rice is cooking, in a heated saucepan, mix together 1 1/2 cups of the coconut cream, the sugar and salt and bring to a boil. Keep the remaining 1/2 cup of coconut cream aside. Make sure sugar dissolves completely. After the sauce boils set aside to cool.



6. Immediately after the sticky rice is cooked, and still hot, put the rice into the coconut sauce and stir well. It will look a little soupy. Cover for 1 hour and let cool. The rice will absorb the coconut sauce.



7. To make the topping, in a different sauce pan, mix the remaining 1/2 cup of coconut milk with the salt, sugar and tapioca starch and cook it on a low heat for 5 minutes or until the coconut milk thickens from the flour. Bring to a boil, then set aside to cool.



8. Pour milk mixture carefully over sticky rice, fluff up rice with a fork and allow coconut mixture to trickle through but not "drown" the rice (otherwise it becomes too gluggy and you lose the lovely translucent quality of the sticky rice).



9. Peel the mangos and slice the fruit into long pieces.



10. Allow rice to stand for 10 minutes. Turn out in a mound on a serving platter. To serve, put a bed of the sticky rice on a dish and lay the sliced mangoes on top. Pour the topping sauce over the sticky rice and sprinkle with toasted sesame seeds.

(You can also roll the rice gently into golfball-size lumps and place 3-4 balls on a dessert plate with mango slices.)


11. May be served warm or at room temperature. The rice will keep for 6 to 8 hours at room temperature. Do not refrigerate. You may make individual servings of sticky rice and mango slices.

Fried Rice with Palm Hearts

1 tablespoon peanut oil

3 cloves garlic, chopped

1/4 medium red pepper, chopped

125 grams palm hearts, 4 oz. can drained and chopped

125 grams straw mushrooms, 4 oz. can drained

250 grams rice, cold, cooked 8 oz.

1/2 teaspoon sugar

1 tablespoon soy sauce

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 sprigs cilantro, leaves for garnish



Directions:

Heat the oil in a wok over a moderate heat, then add the rest of the ingredients in order, giving a quick stir to each. When all the ingredients are in the wok, stir the rice around to beak it up and mix it in.


Increase the heat to high and stir-fry for 3 to 4 minutes, making sure the mixture is not sticking.


Turn into a bowl, garnish with coriander leaves and serve.

Prep time 4 minutes

Cook time 5-6 minutes



Notes:

This was excellent. Keep your rice firm. I did not like the gooey rice. Also use fresh mushrooms, they tasted better. The hearts of palm were really good.

Risotto con Pomodoro e Basilico (Tomato and Basil)

3- 31/2 C Chicken broth
4 TB unsalted butter
2 large garlic cloves, bruised
1 onion, chopped
1 ½ C fresh or canned drained tomatoes, peeled, seeded and chopped
1 ½ C Arborio, Carnaroli, or Vialone nano rice
4 TB freshly grated Parmesan
10 large fresh basil leaves, torn into very small pieces
Salt and freshly ground pepper, to taste
1 cup fresh mozzarella, diced (optional)


1. Gently heat the broth and keep it warm over a low heat.
2. Meanwhile, melt half the butter in a saucepan; add the garlic and onion, and sauté gently until softened, 4-5 minutes. Discard the garlic.
3. Stir in the tomatoes and simmer over medium-low heat until the sauce is thickened and aromatic about 20 minutes, stirring occasionally.
4. In a large skillet over medium heat, melt the remaining butter and add the rice. Sauté for 3-4 minutes, stirring constantly to coat the grains.
5. Heat the tomato sauce through and stir it into the rice. Reduce the heat to medium and simmer until the sauce is absorbed, stirring constantly.
6. Add a ladleful of the hot broth and stir frequently. When it has been almost completely absorbed, add another ladleful of hot broth and stir well. Continue adding the broth, a ladleful at a time, until the rice s tender but still slightly chewy, 20-25 minutes. It should be creamy but not mushy.
7. Remove the pan from the heat. Stir in the grated Parmesan and the basil. Taste for salt and add pepper. Mix in the mozzarella. Serve the finished risotto piping hot, passing additional Parmesan at the table.



Tips: Use San Marzano tomatoes
Buy Arborio rice, basil, san marzanno tomatoes and fresh Mozzarella at Pirate o’s in Draper