Steamed Garlic Rice Recipes

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GARLIC RICE



Garlic Rice image

Video can't convey how this Peruvian rice perfumes your kitchen: aromatic jasmine rice is first toasted in garlicky butter before steaming on the stove. Plus: Chef Ramirez has a trick for transforming the grains that stick to the pot into a crispy snack called concolón.

Provided by Erik Ramirez

Time 45m

Yield 6 servings

Number Of Ingredients 6

3 cloves garlic
1 tablespoon sunflower oil, or any neutral oil, such as canola
3 tablespoons unsalted butter
2 cups jasmine rice
2 cups water, plus 2-3 more tablespoons as necessary
1/2 tablespoon kosher salt

Steps:

  • Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1-2 minutes, then add garlic and stir until fragrant and lightly golden, 1-2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
  • Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
  • Taste the rice. If rice is undercooked, drizzle 2-3 tablespoons water on top, but don't stir it in; cover the pot again and simmer on lowest heat, 5-10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
  • When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)

FILIPINO STEAMED RICE, CEBU STYLE



Filipino Steamed Rice, Cebu Style image

One of my childhood favorites from my hometown, Cebu City, in the Phillipines. When finished, you can steam this dish on a steamer for 10 minutes to mimic the effect of a steamed dish like what they do in dim sum restaurants. I personally think it tastes just fine without steaming.

Provided by Yasmin Reyes

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h15m

Yield 4

Number Of Ingredients 23

1 pound pork belly, cut into 3/4-inch cubes
2 teaspoons Chinese cooking wine
1 teaspoon oyster sauce
1 teaspoon cornstarch
½ teaspoon sesame oil
¼ teaspoon salt
1 pinch ground black pepper
1 teaspoon vegetable oil
1 tablespoon minced garlic
½ tablespoon fried shallots
3 cups water
1 tablespoon light soy sauce, or to taste
¼ teaspoon dark soy sauce
¼ pound uncooked medium shrimp, peeled and deveined
1 tablespoon cornstarch
3 tablespoons water
2 tablespoons frozen peas
2 tablespoons vegetable oil
2 tablespoons minced garlic
2 cups cooked jasmine rice, cooled, or more to taste
1 teaspoon oyster sauce
1 teaspoon light soy sauce
3 drops sesame oil, or to taste

Steps:

  • Mix pork belly with cooking wine, oyster sauce, cornstarch, sesame oil, salt, and black pepper in a bowl. Marinate in the refrigerator, at least 20 minutes.
  • Heat vegetable oil in a pot over medium-high heat. Add garlic and shallots; cook and stir until fragrant, about 1 minute. Add the pork pieces; fry until browned, about 6 minutes. Pour in water, light soy sauce, and dark soy sauce. Cover with a lid and bring stew to a boil. Reduce heat to medium and cook until pork becomes tender and water is reduced by half, about 30 minutes.
  • Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl.
  • Bring stew to a boil. Add the shrimp and peas; cook until shrimp changes color, about 2 minutes. Quickly stir in the cornstarch mixture. Cook and stir until gravy is thickened, 7 to 10 minutes.
  • Heat oil in a wok over medium-high heat. Saute garlic until fragrant, about 1 minute. Increase heat to high. Add rice; cook, breaking up the rice with a spatula, until loosened, 3 to 5 minutes. Add oyster sauce and soy sauce. Cook and stir until rice is fluffy and heated through, about 3 minutes. Add remaining sesame oil.
  • Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.

Nutrition Facts : Calories 465.9 calories, Carbohydrate 33.8 g, Cholesterol 83.9 mg, Fat 26.2 g, Fiber 1.4 g, Protein 21.6 g, SaturatedFat 6.9 g, Sodium 1312.3 mg, Sugar 0.4 g

BEST STEAMED RICE



Best Steamed Rice image

Three simple steps to steamed rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 3

1 1/2 cups water
1 cup long-grain white rice
1/2 teaspoon salt

Steps:

  • Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.
  • Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready.
  • Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

GARLIC RICE



Garlic Rice image

This is a simple Philippine fried rice bursting with the flavor and aroma of garlic.

Provided by JAYVEECHUN

Categories     Side Dish     Rice Side Dish Recipes

Time 10m

Yield 4

Number Of Ingredients 6

2 tablespoons vegetable oil
1 ½ tablespoons chopped garlic
2 tablespoons ground pork
4 cups cooked white rice
1 ½ teaspoons garlic salt
ground black pepper to taste

Steps:

  • Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the garlic and ground pork. Cook and stir until the garlic is golden brown. This is the color you want for maximum flavor, do not allow it to burn, or the flavor will be bitter.
  • Stir in the cooked white rice, and season with garlic salt and pepper. Cook and stir until heated through and well blended, about 3 minutes. Serve and enjoy.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 45.9 g, Cholesterol 5.9 mg, Fat 9 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 1.8 g, Sodium 686.3 mg, Sugar 0.1 g

STEAMED GARLIC RICE



Steamed Garlic Rice image

Make and share this Steamed Garlic Rice recipe from Food.com.

Provided by Yorky1000

Categories     Rice

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

200 g jasmine rice
1 tablespoon olive oil
1 onion, finely chopped
5 garlic cloves, smashed
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
water

Steps:

  • Rinse the rice in cold water until the water runs clear.
  • Heat the olive oil in a frying pan or wok and stir fry the onions and garlic until the onions turn golden (about 5 minutes). Add the drained rice and continue to stir fry for another 2 minutes.
  • Transfer the rice mixture to a rice cooker and sprinkle over the turmeric, salt and black pepper. Add sufficient cold water to just cover the rice.
  • Cook on standard cook and thereafter leave on warm for at least 15 minutes.
  • Before serving, stir in a pat of butter.

Nutrition Facts : Calories 466.2, Fat 7.5, SaturatedFat 1.1, Sodium 592.3, Carbohydrate 90, Fiber 4.2, Sugar 2.4, Protein 8

SIMPLE GARLIC RICE



Simple Garlic Rice image

Brimming with flavor, this is a must try! I either serve it as a stand alone side or under Cuban Black beans

Provided by Shabby Sign Shoppe

Categories     White Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

3 garlic cloves, crushed
2 tablespoons vegetable oil
2 cups long-grain rice
4 cups water
2 teaspoons salt

Steps:

  • Saute garlic cloves in hot oil in a large saucepan over medium-high heat 2-3.
  • Add rice, and saute 1 minute.
  • Stir in 4 cups water and salt; bring to a boil.
  • Cover, reduce heat to low, and simmer 30 minutes. Do not uncover rice until time is up.
  • Remove from heat; let stand 5 minutes.
  • Fluff with fork.

Nutrition Facts : Calories 401.1, Fat 7.4, SaturatedFat 1.1, Sodium 1174.9, Carbohydrate 74.7, Fiber 1.2, Sugar 0.1, Protein 6.7

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