Rice Porridge

 Ingredients

• 1 cup short-grain glutinous rice (jasmine or pearl)
• 1 1/2 cups water
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 4 1/2 cups milk
• cinnamon sugar, to taste

Method

1. Rinse and drain the rice.
2. In a saucepan over high heat, bring the water, butter, and salt to a boil.
3. Pour in the rice stirring constantly to prevent sticking.
4. Reduce heat to low, continue stirring until reduced to a simmer.
5. Cover the pot and let cook 15 minutes.
6. Uncover and stir in the milk.
7. Bring to a boil while stirring constantly.
8. Reduce heat to low.
9. Cover and let cook 45 minutes.
10. Serve warm with cinnamon sugar to taste.

Source

thespruceeats.com/rice-porridge-risengrod-in-danish-2952886

Brussel Sprout Fried Rice

 Ingredients

• 1/2 cup vegetable oil
• 1 bunch green onion
• 6 ounces brussel sprouts, trimmed and thinly sliced
• 3 cloves garlic, minced
• 1 1-inch piece fresh ginger, grated
• 2 large eggs
• 2 cups cooked brown rice, cold
• 2 teaspoons sesame oil
• 1/4 cup soy sauce
• 1 bunch cilantro, roughly chopped
• 1/4 cup toasted sesame seeds

Method

1. Heat a large nonstick skillet over medium-high heat.
2. Add 2 tablespoons vegetable oil and 1 teaspoon sesame oil.
3. Reduce heat to medium.
4. Add brussel sprouts and cook until tender and a touch crisp (about 6-8 minutes).
5. Add garlic, ginger, and white parts of chopped green onion and cook until fragrant (about 30 seconds).
6. Remove vegetables and set aside in a bowl.
7. Clean out the skillet.
8. Add 1/2 tablespoon more oil and swirl the pan.
9. Add eggs and cook until scrambled.
10. Remove eggs and set aside in vegetable bowl.
11. Add remaining oil to skillet.
12. Add rice, cooking for until heated and a bit crisp (about 3-4 minutes), stirring to break up any clumps.
13. Reduce heat to medium-low.
14. Add vegetables, eggs, and soy sauce to rice.
15. Mix and cook until everything is hot.
16. Serve and garnish with cilantro and sesame seeds.

Source

Cooking class with Simon Bell.

Fried Rice with Kale and Coconut

Ingredients

• 2 tablespoons canola oil
• 2 eggs, whisked 
• 2 cloves garlic, minced
• 3/4 cup chopped green onions
• 1 cup carrot, chopped
• 1 medium bunch kale, ribs removed and leaves chopped
• 1/4 teaspoon salt
• 3/4 cup unsweetened coconut flakes
• 2 cups brown rice, cooked and chilled
• 1 tablespoon lime juice
• 2 teaspoons soy sauce
• 2 teaspoons chilli garlic sauce
• fresh cilantro

Method

1. Heat a large dutch oven over medium-high heat. 
2. Once the pan is hot add 1 teaspoon oil and swirl the pan to coat the bottom. 
3. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. 
4. Set cooked eggs aside in a clean bowl. 
5. Add 1 tablespoon oil to the pan and add the garlic, green onions and carrots. 
6. Cook until fragrant or until the vegetables are tender, stirring frequently (about 1-2 minutes). 
7. Add the kale and salt. 
8. Continue to cook until the kale is wilted and tender, stirring frequently (about 1-2 minutes). 
9. Set cooked vegetables aside in the same bowl as the eggs.
10. Add the remaining 2 teaspoons oil to the pan. 
11. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden (about 30 seconds). 
12. Add the rice to the pan and cook, stirring occasionally, until the rice is hot (about 3 minutes).
13. Pour the eggs and vegetables back into the rice, breaking up the scrambled egg with the spoon. 
14. Once warmed, remove the pan from the heat.
15. Stir in soy sauce, chili garlic sauce, lime juice, and cilantro. 

Source

https://cookieandkate.com/spicy-kale-and-coconut-fried-rice/

Fried Rice

Ingredients

• 3 tablespoons butter
• 2 eggs
• 2 medium carrots, diced
• 1 white onion, diced
• 1 1/2 cups white mushrooms, diced
• 1/2 cup frozen green peas
• 1 head garlic, minced
• salt
• pepper
• 4 cups cooked rice, chilled
• 3 green onions, thinly sliced
• 1/4 cup soy sauce
• 1/2 teaspoon toasted sesame oil

Method

1. Melt 1/2 tablespoon butter in a large sauté pan over medium-high heat.
2. Scramble eggs in the pan. Remove from pan and set aside once cooked.
3. Melt 1 more tablespoon butter in the pan.
4. Add the vegetables, salt, and pepper.
5. Sauté until onion is soft (about 5 minutes).
6. Increase heat to high and add remaining butter.
7. Immediately add rice, green onions, and soy sauce.
8. Cook and stir for 3 minutes.
9. Stir in eggs.
10. Remove from heat and stir in sesame oil.

Source

Adapted from gimmesomeoven.com/fried-rice-recipe/

Gallo Pinto

Always served with sour cream. Can be served with fried eggs, toasted baguette, and fried plantain.

Ingredients

• 1 tablespoon butter
• 1 teaspoon red bell pepper finely chopped
• 2 tablespoons onion finely chopped
• 2 tablespoons cilantro finely chopped
• 1 clove garlic minced
• 2 cups cooked black beans
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon ground cumin
• 2 cups cooked white rice

Method

1. In a large saucepan, melt the butter over medium heat.
2. Add the vegetables to the butter and cook until they soften.
3. Stir in the beans, Worcestershire, and cumin and cook for about 2 minutes.
4. Stir in the rice and cook for about 3 minutes.
5. Remove from heat and serve.

Source

Gallito Pinto https://www.amazon.com/Gallito-Pinto-Traditional-Recipes-Costa-ebook/dp/B003AYEO9G

White Rice

Ingredients

• 3 tablespoons vegetable oil
• 1 celery stalk finely chopped
• 1 medium onion finely chopped
• 1/2 red bell pepper finely chopped
• 5 cloves garlic minced
• 2 cups dry white rice
• 3 cups hot water
• 1 1/2 teaspoons salt

Method

1. Pour the oil into the bottom of a pot and heat over medium heat.
2. Add vegetables to the oil and cook for a couple of minutes.
3. Add the garlic to the vegetables and cook for 1 minute longer.
4. Stir in the dry rice and cook until the rice is golden.
5. Add the hot hot water and salt.
6. Bring to a boil.
7. Cover and cook until rice has absorbed all of the liquid (about 20 minutes).
8. Remove from heat and serve.

Source

Gallito Pinto https://www.amazon.com/Gallito-Pinto-Traditional-Recipes-Costa-ebook/dp/B003AYEO9G

Cabbage Rolls

Ingredients

Rice Filling

• 2 cups short grain white rice
• 2 cups boiling water
• 2 teaspoons salt
• 1 medium onion chopped fine
• 4 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Rolls

• 1 large head green cabbage
• boiling water
• 1 1/2 cups water
• 2 tablespoons olive oil
• salt
• pepper

Method

1. Wash the rice in a sieve until the water comes off clear.
2. Add to the boiling water, stir in salt.
3. Bring to a brisk boil and let cook 1 minute.
4. Remove from heat and cover.
5. Let stand until water is absorbed (rice will be paritally cooked).
6. Cook onion in the oil until light golden colour.
7. Mix onion with rice, salt, and pepper.
8. Cut core out from cabbage.
9. Place cabbage in a deep stock pot and pour boiling water into the hollow of the core until the head is covered completely.
10. Let cabbage stand until leaves are soft and pliable.
11. Preheat oven to 350°F.
12. Drain, then take leaves apart very carefully.
13. Cut the hard centre rib from each leaf.
14. Cut larger leaves into 2 or 3 pieces.
15. Line the bottom of a casserole dish with a few leaves.
16. Put a spoonful of rice filling in the centre of a leaf then roll lightly.
17. Arrange rolls in layers in the casserole dish.
18. Sprinkle each layer with some salt.
19. Mix together 1 1/2 cups water, oil, and pepper.
20. Pour water over the cabbage rolls.
21. Cover the top layer with a few more leaves of cabbage.
22. Tightly cover the casserole dish with aluminum foil.
23. Bake until cabbage and filling are cooked (about 2 hours).

Source

Traditional Ukrainian Cookery (out of print).

Rice Carrot Casserole

Ingredients

• 2 eggs well beaten
• 1 1/4 cups milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon melted butter
• 2 cups shredded carrots
• 1/2 pound cheddar cheese coarsely grated
• 2 cups cooked rice

Method

1. Preheat oven to 350°F.
2. Mix liquids and spices together in a large bowl.
3. Stir in carrots, cheese, and rice.
4. Pour into deep casserole dish.
5. Cover and bake 20 minutes.
6. Uncover and bake 40 minutes longer.
7. Remove from oven and let stand 10 minutes before serving.

Source

Barkley family recipe.

Mexican Rice and Beans

Takes just over an hour.

Ingredients

• 2 cups uncooked brown rice
• 4 cups water
• 1 1/2 tablespoons salt
• 2 tablespoons olive oil
• 1 head garlic finely chopped
• 1 white onion finely chopped
• 3 fresh jalapenos finely chopped
• 2 (14-ounce) cans black beans drained and rinsed
• 1 (30-ounce) can crushed tomatoes
• 1/4 cup hot sauce
• 1/4 cup lime juice
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 1/2 cup chopped cilantro

Method

1. Cook rice in water with salt until rice is done but still firm.
2. When rice is almost done cooking, brown the garlic, onion, and jalapenos in the olive oil over medium heat in a dutch oven on the stove.
3. Combine cooked rice and all remaining ingredients with the cooked vegetables in the dutch oven.
4. Simmer uncovered over medium-low heat until the liquid is reduced.

Source

Recipe inspired by http://www.finecooking.com/recipes/mexican-tomato-rice-beans.aspx