Boiled Rice Riz Poche Recipes

LEFTOVER RICE CASSEROLE

Steps:

• Place the cream cheese in a microwave-safe bowl and heat it for about 30 seconds, or until easy to stir. Stir it until creamy.
• Add the milk, egg, egg yolk, mustard, salt, and pepper. Mix everything until the mixture is homogeneous.
• In a separate bowl, add cooked rice. Then add cheese, ham, vegetables, and parsley. Stir everything.
• Add the prepared cream to the rice mixture and stir until all the rice is coated.
• Transfer the rice mixture to a 13"x9" (32x22cm) greased baking dish and cover it with cheese and oregano. Bake it at 350ºF (180ºC) for about 20 minutes, or until the food is hot and the cheese is melted.

BOILED RICE (RIZ POCHE)

Steps:

• Put the rice in a saucepan and add the waterand salt to taste. Bring to the boil and cook until rice is tender, about 15 minutes. Drain and set aside.

RIZ CREOLE

Steps:

• Bring the water to a boil in a saucepan and add salt and rice. When the water returns to a boil, let rice boil vigorously for exactly 17 minutes.
• Drain in a colander; run hot water over the rice. Drain again.
• Add the butter, salt and pepper. Sprinkle with lemon juice and toss until the grains are coated.

UTTERLY FOOLPROOF RICE

Steps:

• Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
• Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite.
• Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water. Leave to drain well, then tip into a warm serving dish. Serve the rice as it is, or fork through a little butter and parsley to jazz it up.