Che Con Ong Vietnamese Sweet Ginger Rice Recipes

CHE CON ONG - VIETNAMESE SWEET GINGER RICE

Steps:

• To Steam the Rice:.
• Soak the rice in water for 8 hours, drain.
• Put rice into a steamer basket that is lined with cheesecloth.
• Cover and cook over boiling water, about 20 minutes, until tender.
• Place rice in a bowl, cover to keep warm.
• For the Syrup:.
• In small saucepan, add water and sugar.
• Cook over medium heat.
• Stir until sugar is dissolved.
• Boil for about 1 minutes.
• Add grated ginger.
• Reduce heat to a light simmer for 5 minutes.
• Add red food coloring, if desired.
• Pour syrup over rice, stir to completely mix. You can shaped the rice now. Disks are easy, especially to hold the coconut. If using shapes, can press garnishes into the rice slightly. =).
• Garnish with coconut and peanuts.

VIETNAMESE FRIED RICE

Steps:

• Cook onion in the vegetable for one minute on medium heat.
• Add carrot and cook for about 7 minutes.
• Add broccoli and cook for 2 minutes.
• Add sausauge and dried pork roll.
• Add two eggs and stir.
• Turn heat to low.
• Add a pinch of salt and pepper, add fish sauce, add steamed rice.
• Stir well.
• Add Cilantro.
• Stir well again and turn off heat in five minutes.
• Enjoy.

COCO - BANANA'S CHICKPEA, LEMON AND GINGER RICE

Steps:

• In a pot, combine water, rice, curry leaves and chickpeas.
• Bring to the boil, then reduce to a simmer.
• Meanwhile, in a frypan, heat the olive oil and add the onion, mustard seeds, ginger and lemon rind.
• Cook until fragrant.
• Add onion mixture to the rice mixture, and add the lemon juice, salt and pepper.
• Discard the curry leaves and serve.

COCONUT GINGER RICE

Steps:

• Following package directions, cook rice with water, Coconut Milk and Coconut Ginger Soup Mix.
• When done, toss in chopped parsley and serve.

THAI MANGO STICKY SWEET RICE DESSERT

Steps:

• Soak the sweet rice overnight.
• Drain.
• Place rice on cheesecloth and steam for about 30 minutes.
• Bring coconut milk to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat.
• Transfer the rice to the rice cooker and let it steam for about 30 minutes after it pops.
• In the meantime, make sure rice is sticky enough(fully cooked)but not overcooked like a paste. Stir in 2/3 coconut mixture.
• Rice can be served warm immediately or serve chilled.
• Divide rice into 2 servings, place the chopped mangoes on top or on the side. Drizzle desserts with the remaining sauce.

CALLALOO COCONUT GINGER RICE

Steps:

• Using a large non-stick pot, add oil, onion, garlic, ginger, thyme, allspice, sea salt and ground pepper. Place the lid on the pot and cook ingredients for 4 minutes using medium heat.
• Add Callaloo to pot. Close lid and cook for 3 minutes. Stir occasionally.
• Add rice to pot and stir in with the other ingredients. Close lid and cook for another 5 minutes. Stir occasionally.
• Add coconut cream, scotch bonnet pepper, and just enough water to cover the rice. Cook on medium heat for 5 minutes stirring occasionally.
• Reduce heat to low and cook for 15 minutes. Remove thyme sprigs and enjoy.

ORANGE GINGER RICE

Steps:

• in a rice cooker add:.
• rice.
• orange juice concentrate.
• water.
• powdered ginger.
• cardamon.
• salt.
• fresh grated ginger.
• pepper.
• after rice has cooked add:.
• butter.
• scallions.
• orange zest.