Yummy Rice Recipes

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BASIC WHITE RICE

INGREDIENTS

• 1 cup long grain rice
• 2 cups water
• 1 tsp salt
• 1 tsp butter (optional)

METHOD

1. In a saucepan, add the water, salt, and butter. Bring to a boil.
2. Add the rice and stir well.
3. Cover and reduce to a low heat. Cook for 20 minutes, until the water, has been absorbed.
4. Remove from the heat and fluff with a fork. Serve hot.

BASIC BROWN RICE

INGREDIENTS

• 1 cup brown rice
• ½ tsp salt
• 12 cups water

METHOD

1. Rinse the rice in a strainer under cold water for 30 seconds.
2. Add the water and salt to a saucepan and bring to a boil over high heat.
3. Add the rice and boil, uncovered, for 30 minutes.
4. Pour rice into a strainer and drain for 10 seconds.
5. Add the rice back into the saucepan and cover immediately. Set aside for 10 minutes off the heat.
6. Uncover, and fluff with a fork. Serve hot.

BASIC BASMATI RICE

INGREDIENTS

• 1 cup Basmati rice
• 1 ½ cups water
• ½ tsp salt
• 1 tbsp olive oil

METHOD

1. Heat oil in a saucepan over medium heat. Add the rice and fry for 2 minutes, until each grain of rice is well coated with the oil.
2. Add the water and salt. Stir well.
3. Reduce heat to low. Cover and cook for 20 minutes, until the water is absorbed.
4. Remove from heat and fluff with a fork.
5. Cover and set aside for 10 minutes before serving.

MICROWAVE RICE

INGREDIENTS

• 1 cup white rice
• 2 cups hot water
• 1 tsp butter
• ½ tsp salt

METHOD

1. Place the rice, hot water, butter, and salt in a microwaveable casserole dish.
2. Cover and microwave on high for 5 minutes.
3. Remove and stir with a fork.
4. Cover and cook in the microwave on medium heat for a further 15 minutes.
5. Remove and fluff with a fork.
6. Keep aside for 5 minutes before serving.

THAI SAFFRON RICE

INGREDIENTS

• 2 cups white Jasmine scented rice
• 3 ½ cups vegetable stock
• 2 tbsp fish sauce
• ½ tsp turmeric
• ½ tsp saffron threads
• 1 clove garlic, grated
• ½ tsp chilli powder
• 1 tsp lemon juice
• ½ tsp Leena Thai Green Spice

METHOD

1. Pour the stock in a saucepan and boil over a high heat for 5 minutes.
2. Add turmeric, saffron, garlic, chilli, lemon juice and Leena Thai green spice. Stir well.
3. Add the rice and fish sauce. Stir until well combined.
4. Reduce to a low heat. Cover and cook for 15 minutes, or until the liquid has been absorbed by the rice.
5. Turn off the heat and leave the saucepan covered on the stove for 10 minutes.
6. Serve hot, garnished with shredded coconut.

SUSHI RICE

INGREDIENTS

• 2 cups sushi rice or short grained white rice
• 2 cups water
• 3 tbsp rice vinegar
• 4 ½ tsp sugar
• 1 ½ tsp sea salt or Kosher salt
• 1 tsp Leena Togarashi spice
• 1 piece of Kombu (kelp)

METHOD

1. In a bowl, wash the rice until the water runs clear. Drain well.
2. In a saucepan, add the rice and water. Cover and bring to a boil.
3. Reduce heat to low and simmer for 20 minutes, until water has been absorbed by the rice.
4. Turn off the heat, cover the rice, and let the rice stand for 10 minutes.
5. In a small saucepan, combine the vinegar, Leena Togarashi spice, sugar, salt, and Kombu. Simmer on medium heat until the sugar has dissolved.
6. Remove from heat and discard the Kombu. Keep the liquid aside for a few minutes to cool.
7. Gradually drizzle the cooled liquid over the cooked rice and carefully mix through.
8. Cool the rice before using for sushi.

SPANISH RICE

INGREDIENTS

• 2 cups long-grain rice or brown rice, uncooked
• 1 onion, finely chopped
• 2 tsp Leena Spanish Spice Blend
• 2 tbsp tomato paste
• 3 cups vegetable stock or water
• 2 green chillies, chopped finely
• ½ tsp dried oregano
• 1 clove garlic, crushed
• ½ green capsicum, chopped finely
• Salt to taste

METHOD

1. In a large saucepan, heat oil on medium heat. Add rice, onion, garlic, and green capsicum. Sauté until the rice is brown and onions are tender.
2. Add the stock or water, tomato paste and green chillies. Bring to a boil.
3. Add the Leena Spanish spice, salt, and oregano. Cover and simmer for 30 minutes or until the rice is cooked and water has been absorbed.
4. Serve hot with any meat of your choice.

SYRIAN STYLE RICE

INGREDIENTS

• 1 ½ cup long grain rice, uncooked
• 2 cups chicken stock
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 tsp Leena Advieh Persian Spice

METHOD

1. Heat oil in a large saucepan over medium heat. Add onions and sauté for 5 minutes.
2. Add chicken stock and bring to a boil.
3. Add rice, salt, pepper, and Leena Advieh Persian spice. Reduce heat and stir until well combined.
4. Simmer on low heat for 20 minutes, until the rice is tender.
5. Remove from heat and allow to stand for 5 minutes.
6. Garnish with dried apricot pieces and pine nuts.

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PILAU WITH ALMOND AND CURRANTS

INGREDIENTS:

• 2 cups Basmati rice
• 4 cups water
• 1/3 cup slivered almonds, toasted
• 1/3 cup currants
• 1 large onion, sliced
• 2 tbsp grated ginger
• 1 tsp whole green cardamom
• 1 cinnamon stick
• ½ tsp Leena Biriyani Spice
• 6 curry leaves
• 1 tsp salt

METHOD:

1. Heat oil in a saucepan over medium heat. Add the onion and ginger. Sauté for 5 minutes until the onions are soft.
2. Add the cardamom, cinnamon stick, and curry leaves. Stir and cook for 5 minutes.
3. Add the rice, water, salt, and Leena Biriyani spice. Mix until well combined.
4. Increase heat and bring to a boil.
5. Reduce heat to low, cover saucepan and simmer for 15 minutes, until the liquid has been absorbed and rice is tender.
6. Add the almonds and currants. Stir well.
7. Cover and keep aside for 10 minutes before serving.

SWISS CHARD AND RICE PILAF

INGREDIENTS:

• 900g Swiss chard, washed and stemmed
• 500g spinach, washed and stemmed
• 1 cup brow Basmati rice, cooked
• 1 onion, chopped finely
• 2 cloves garlic, crushed
• ½ tsp fresh thyme, chopped finely
• 1 tsp fresh rosemary, chopped finely
• ½ tsp Leena Lebanese Spice
• 3 eggs
• ½ grated cheese
• Salt and pepper to taste

METHOD:

1. Add the chard and spinach to boiling water and blanch for 30 seconds.
2. Transfer to iced water for 2 minutes. Drain and chop.
3. Heat oil in a saucepan over medium heat. Add the onions and cook for 5 minutes until tender.
4. Add garlic, chard, and spinach. Stir for a few minutes.
5. Season with salt and pepper and keep aside.
6. Beat eggs in a separate bowl.
7. Add cooked chard mixture, cheese, thyme, rosemary, Leena Lebanese spice, and rice to the eggs. Mix until well combined.
8. Grease a baking dish with oil and add the mixture.
9. Bake for 40 minutes until brown and firm on top. Serve warm.

INDIAN SAFFRON RICE

INGREDIENTS:

• ¼ tsp saffron strands
• 600ml water
• 225g long grained rice
• ½ tsp salt

METHOD:

1. Grind the saffron strands into a powder using a pestle mortar.
2. Add a few drops of water and stir until the saffron is dissolved. Keep aside.
3. Wash the rice and drain well.
4. Add the rice to a large saucepan, with the water, salt, and saffron liquid. Bring to a boil over high heat.
5. Reduce heat to low and cover. Simmer for 20 minutes, until the water has been absorbed.
6. Fluff rice with a fork and serve immediately.

BLACK BEANS AND RICE

INGREDIENTS:

• ½ cup brown Basmati rice, cooked
• 1 can black beans
• 2 tsp garlic, grated
• 1 small onion, chopped
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp Leena Fajita Spice Blend
• ½ cup green capsicum, chopped
• 1 large tomato, chopped
• 1 tbsp red wine vinegar
• 1/3 cup water
• Salt and pepper to taste

METHOD:

1. Heat oil in a saucepan over medium heat. Add garlic, onion, oregano, cumin, and coriander. Cook for 5 minutes.
2. Add the green capsicum and cook for a further 5 minutes.
3. Add tomato, vinegar, and Leena Fajita spice. Cook for 2 minutes.
4. Add beans, salt, black pepper, and water. Simmer for 5 minutes.
5. Add the rice and mix well. Serve hot.

TRICOLOURED RICE

INGREDIENTS:

• 3 cups white rice, cooked
• 1 tomato, chopped
• 1 carrot, chopped
• 1 beetroot, chopped
• 1 tsp chilli powder
• 1 tsp Leena Garam Masala
• 1 cup paneer, grated
• 1 large bunch of fresh coriander
• 1 green chilli, chopped
• 1 inch fresh ginger, chopped
• 2 tbsp grated coconut
• 1 tbsp ghee or butter
• 8 leaves of fresh mint
• Salt to taste

METHOD:

1. Blend the tomato, carrot, ginger, and beetroot into a thick paste.
2. Heat oil in a pan over medium heat. Add the paste and fry for 2 minutes.
3. Add chilli powder, Lenna garam masala, and salt. Fry for 5 minutes.
4. In a bowl, add 1 cup of rice and the above mixture. Mix until well combined and the rice is red. Keep aside.
5. In a separate bowl, add the paneer, and salt to taste.
6. Add 1 cup of rice and mix until well combined. Keep aside.
7. Blend the mint leaves, coriander leaves, grated coconut, green chilli, and salt into a paste.
8. Heat oil in a saucepan over medium heat. Add the green paste and fry for 5 minutes.
9. In a separate bowl, add the above paste and final cup of rice. Mix until well combined and the rice is green. Keep aside.
10. Grease a large saucepan with the ghee or butter. Add the red rice and arrange to create the bottom layer.
11. Layer the white rice on top of the red.
12. Lastly, layer the green rice on top of the white.
13. Press the layers tightly into the saucepan. Steam the saucepan for 10 minutes.
14. Tilt the saucepan upside down on a serving plate so that the red is the top layer.
15. Serve immediately with yoghurt and salad.

HAM AND SHRIMP JAMBALAYA

INGREDIENTS:

• ½ cup diced smoked ham
• 800g cooked shrimp
• 1 cup long grain rice
• 1 can tinned tomatoes
• 2 ½ cup chicken broth
• 1 tbsp tomato paste
• ¼ tsp cayenne pepper
• 1 bay leaf
• ½ tsp dried thyme
• ½ tsp dried oregano
• 1 tsp paprika
• 1 tsp Leena Gumbo Spice Blend
• 2 gloves garlic, minced
• 1 green capsicum, chopped
• 1 red capsicum, chopped
• 1 onion, chopped
• Salt and pepper to taste

METHOD:

1. Heat oil in a large saucepan over medium heat. Add onion, garlic, and capsicum. Fry for 10 minutes, until soft.
2. Add the tinned tomatoes, chicken broth, tomato paste, cayenne pepper, bay leaf, thyme, ham, oregano, Leena Gumbo spice, paprika, salt, and pepper. Bring to a boil.
3. Add the rice and stir well.
4. Recue the heat to low and simmer for 20 minutes, until the rice is cooked, and liquid is absorbed.
5. Add the shrimp and cook for a further 5 minutes.
6. Serve with hot sauce.

BORIBAP

INGREDIENTS:

• 2 cups medium grain brown rice
• ½ cup pearl barley
• 3 ½ cups water

METHOD:

1. Rinse the rice and barley.
2. In a saucepan, add the water and bring to a boil.
3. Add the rice and barley.
4. Reduce the heat to low and cover. Cook for 45 minutes.
5. Remove from the heat and let it stand, covered, for 10 minutes.
6. Stir and serve hot with meat and vegetables.

PORTUGUESE CABIDELA

INGREDIENTS:

• 900g long grain rice
• 5kg chicken pieces
• 4 tomatoes, chopped
• 3 red capsicums, roasted and chopped
• 2 onions, chopped
• 4 cloves garlic, crushed
• 6 cups of beef or chicken broth
• 1 cup white whine
• 2 bay leaves.
• 1 tsp Leena Portuguese Spice
• Salt and pepper to taste

METHOD:

1. Heat oil in a large saucepan over medium heat. Add the chicken pieces and fry on both sides for 10 minutes, until brown.
2. Add salt, pepper, Leena Portuguese spice, wine, and bay leaves. Cover and cook on low heat for 30 minutes, until the chicken is tender. Keep aside.
3. Preheat the oven to 350°C.
4. Heat oil in an ovenproof casserole dish over low heat. Add the onions and garlic. Fry for 5 minutes.
5. Add the capsicum and tomatoes. Fry for a further 10 minutes.
6. Add the chicken mixture and broth. Bring to a boil.
7. Add the rice and cook uncovered over a high heat, until the rice is half cooked.
8. Cover and cook in the oven for 10 minutes.
9. Garnish with pieces of capsicum and serve hot.

MEXICAN RICE:

INGREDIENTS:

• ½ tsp cumin seeds, crushed
• 2 cups long grain rice
• 4 tomatoes, chopped
• 1 onion, chopped
• 4 garlic cloves, crushed
• 2 cups chicken broth
• 1 tbsp tomato paste
• 1 tsp Mexican Spice Blend
• ½ cup fresh coriander, chopped
• Juice of 1 lime
• 1 green capsicum, chopped
• ¼ cup peas
• Salt to taste

METHOD:

1. Heat oil in a pan over medium heat. Add the rice and cook until lightly brown.
2. Add onion and capsicum. Sauté for 3 minutes.
3. Add the tomatoes and cook for a further 3 minutes.
4. Add garlic, cumin, chicken broth, salt, pepper, Leena Mexican spice, and lime juice. Cover and simmer for 20 minutes.
5. Add the peas and simmer over low heat until the liquid is absorbed, and rice is cooked.
6. Mix the coriander into the rice until well combined.
7. Serve hot with meat and vegetables.

RICE STUFFED TOMATOES:

INGREDIENTS:

• 8 large tomatoes
• 150g short grain rice
• 1 large onion, finely chopped
• ¼ cup pine nuts
• 1 cup water
• 1 tsp fresh dill, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 30g butter
• 2 ½ tbsp plain flour
• 1 1/3 cup milk
• Leena Tuscan Spice
• Salt and pepper to taste

METHOD:

1. Preheat the oven to 160°C.
2. Cut the tops off the tomatoes and discard.
3. Scoop out the pulp from the tomatoes and place in a bowl. Keep aside.
4. Heat oil in a frying pan over medium heat. Add the onions and sauté until soft.
5. Add currants, pine nuts, rice, and water. Cover and simmer on low heat for 8 minutes.
6. Add the dill, parsley, thyme, tomato pulp, salt, pepper, and Leena Tuscan spice. Stir until well combined. Keep aside.
7. Melt the butter in a medium saucepan.
8. Add the flour and stir well.
9. Remove the saucepan from heat and gradually add the add while stirring.
10. Place the saucepan back on heat and cook until the milk thickens into a sauce. Keep aside.
11. Place the tomatoes in an ovenproof dish.
12. Divide the rice mixture into 8 and stuff into each tomato.
13. Pour the previously prepared white sauce over each tomato.
14. Add some hot water in the dish and baker in the oven for 40 minutes, until the tops are light brown.
15. Serve hot with a green salad.

RICE WITH FIGS

INGREDIENTS:

• 1 cup white rice
• 1 cup brown rice
• 2 tbsp sunflower seeds
• ½ cup dried apricots, thinly sliced
• ½ cup dried figs, finely chopped
• 1 cup unsalted, roasted cashews
• 1/3 cup toasted pine nuts
• ½ cup almonds
• ¼ cup red wine vinegar
• ½ cup olive oil
• 2 tsp fresh oregano, finely chopped
• 2 tsp fresh chives, finely chopped
• 1 tsp Leena Salad Herb Seasoning

METHOD:

1. Combine the vinegar, olive oil, Leena salad herb seasoning, oregano, and chives in a glass jar. Shake well until all the ingredients are combined. Keep aside.
2. Place the white and brown rice in a saucepan of boiling water. Boil until the rice is tender.
3. When the rice is cooked, drain, and keep aside to cool.
4. In a bowl, combine the rice, sunflower seeds, apricots, figs, cashews, pine nuts, and almonds.
5. Pour the dressing over the rice and mix well.

VEGETABLE PILAF

INGREDIENTS:

• ½ cup Mexican black beans
• 1 ½ cup long grain rice
• 30g butter
• 1 red onion, chopped finely
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 cinnamon stick
• 2 cardamom pods
• 2 cloves
• 1 tsp Leena Biriyani Spice
• 1 tsp turmeric powder
• 1 carrot, thinly sliced
• 1 ½ cups vegetable stock
• 1 ½ cups water
• 1 green capsicum, chopped
• Salt and pepper to taste

METHOD:

1. Boil the black beans in a saucepan for 40 minutes, until tender. Drain and keep aside.
2. Heat butter in a saucepan. Add the onion, cumin seeds, coriander seeds, cinnamon stick, cardamom pods, and cloves. Fry for 2 minutes, until fragrant.
3. Add the carrot and rice. Fry for a further 2 minutes, stirring frequently.
4. Add the stock, water, and Leena Biriyani spice. Simmer on low heat for 10 minutes.
5. Add the beans and capsicum. Simmer for a further 10 minutes, until the rice is tender, and liquid is absorbed.
6. Season with salt and pepper. Serve hot.

RICE FLAN WITH LEEKS

INGREDIENTS:

• ½ cup Basmati rice, cooked
• 1 onion, finely chopped
• ¼ cup grated parmesan cheese
• 1 tsp Leena Tuscan Spice
• 4 eggs
• ½ tsp chilli powder
• 60g butter
• 3 large leeks, shredded
• ½ tbsp ginger, grated
• ½ cup fresh coriander, finely chopped
• 1 cup cream

METHOD:

1. Preheat the oven to 180°C.
2. Lightly grease a cake tin. Keep aside.
3. In a bowl, combine the rice, onion, cheese, 1 tbsp coriander, 1 egg, and chilli.
4. Press this mixture evenly into the base and sides of the cake tin, to form a crust. Place in the refrigerator for 30 minutes.
5. Heat the butter in a saucepan over medium heat. Add the leek, ginger, remaining coriander, and Leena Tuscan spice. Cook until the leek is soft.
6. Combine the remaining eggs and cream in a bowl.
7. Add the cooled leek mixture and mix well.
8. Remove the cake tin from the fridge and pour leek mixture into the previously prepared rice crust.
9. Bake for 40 minutes until brown and firm.

ARTICHOKES STUFFED WITH RICE

INGREDIENTS:

• 8 fresh globe artichokes
• 1 ½ cups water
• 1 cup white wine
• ½ cup olive oil
• 2 tbsp lemon juice
• 4 cloves garlic, crushed
• 2 tbsp fresh thyme
• 1 cup brown rice, cooked
• 1 onion finely chopped
• ½ cup sun dried capsicums, chopped
• 1/3 cup fresh oregano, chopped
• ¼ cup toasted pine nuts
• 2 tsp olive paste
• 1/3 cup grated cheese

METHOD:

1. Remove tough outer leaves from artichokes and trim the tips.
2. Combine the water, olive oil, wine, lemon juice, ½ the garlic, and thyme in a saucepan. Bring to a boil.
3. Reduce heat and add the artichokes. Cover and simmer for 20 minutes, until tender. Drain and keep aside.
4. Heat oil in a large saucepan over medium heat. Sauté the onions and remaining garlic until soft.
5. Add the rice, capsicum, oregano, pine nuts, olive paste and grated cheese. Stir until well combined. Keep aside.
6. Cut the artichokes in half lengthwise and scoop out the coarse centre.
7. Fill each half with the rice mixture.
8. Serve with a side salad.