The Amazing World of Rice (28 page)

A refreshing adult iced dessert with the consistency of a slushy Italian granita. Serve with any combination of seasonal berries or other fruits, such as blueberries, raspberries, and strawberries, peeled peaches, and raspberries or blueberries.

1 cup sake

1 cup plus 1 tablespoon sugar, or more to taste

4 cups mixed fruit (1 cup blueberries, sorted and rinsed, ½ pint raspberries, and 2 cups sliced strawberries, or 2 cups peeled and thinly sliced peaches plus 1 cup berries)

• 1.
  Combine the sake, 1 cup water, and 1 cup of the sugar in a medium saucepan; heat to a boil. Boil, stirring, until the sugar is dissolved. Reduce the heat and simmer for 5 minutes. Let cool.
  
• 2.
  Pour the sake syrup into a shallow 9-or 10-inch square baking pan or dish and place in the freezer. Freeze, stirring every hour or so, until the mixture is partially frozen. Scrape the solid edges toward the center with a fork, until evenly frozen, about 2 hours. Scoop or spoon into a plastic container. Cover tightly and freeze until ready to serve.
  
• 3.
  Combine the fruit and the remaining 1 tablespoon sugar in a bowl; toss to combine. Cover and let stand at room temperature for about 30 minutes so the fruits give up their natural juices.
  
• 4.
  To serve, with an ice cream scoop or server, scrape the sake mixture into bowls or stemmed glasses. Top with the fruit. Serve at once.
  

Tangerines and sake make a refreshingly light dessert. Perfect served after a seafood supper.

1½ cups sake

1 cup sugar

1 slice (¼-inch-thick) peeled fresh ginger

1 tablespoon slivered mandarin orange, tangerine, or other small orange zest

6 seedless tangerines, or mandarin oranges or other small seedless oranges

One half-pint raspberries or blueberries

• 1.
  Combine the sake, 1 cup water, and the sugar in a saucepan. Heat to a boil, stirring to dissolve the sugar. Add the ginger and orange zest. Boil gently over medium-low heat until reduced to 2 cups, about 20 minutes.
  
• 2.
  Meanwhile, with a sharp thin-bladed knife, cut the peel and white pith from the mandarins. Cut crosswise in half. Remove seeds, if necessary. Place in a large bowl, cut side up.
  
• 3.
  Pour the hot syrup over the fruit. Refrigerate, covered, until very cold, at least 3 hours, or overnight.
  
• 4.
  To serve, add the berries, if using, to the tangerines. Using a perforated spoon, distribute the fruit evenly among six shallow soup plates or deep dessert dishes. Ladle the syrup over the fruit. Serve with a knife and fork to cut the tangerines, and a spoon for the syrup.
  

Delicious little pancakes perfect for a lazy Sunday morning breakfast. Serve with ham or sausage, applesauce, and/or maple syrup.

1 cup cooked medium-or long-grain white rice

1 cup whole milk

1 tablespoon unsalted butter, plus more for the griddle

1 teaspoon pure vanilla extract

1 large egg, separated

½ cup all-purpose flour

1 teaspoon baking powder

Pinch of kosher salt

2 teaspoons sugar

1 cup diced (
¹
/
₈
-inch) peeled apple

Warm applesauce or maple syrup

• 1.
  Combine the rice and milk in a saucepan; heat, stirring, until boiling and the rice is softened, about 5 minutes. Stir in the butter until melted. Remove from the heat; cool to lukewarm. Add the vanilla and egg yolk; stir to blend.
  
• 2.
  Stir the flour, baking powder, and salt together in a large bowl. Add the rice mixture; stir just to combine.
  
• 3.
  In a small bowl, whisk or beat the egg white until foamy. Gradually add the sugar and beat until soft peaks form. Add the apple and beaten egg white to the batter and gently fold to combine.
  
• 4.
  Melt a thin film of butter on a griddle or in a skillet over medium heat. Add the batter by one-third-cupfuls; flatten with the bottom of the cup. Cook until there are small bubbles all over the surface of the cakes and the bottoms are golden, about 5 minutes. Turn and brown the other side. Serve with warm applesauce or maple syrup.
  

Note: Entries in this index, carried over verbatim from the print edition of this title, are unlikely to correspond to the pagination of any given e-book reader. However, entries in this index, and other terms, may be easily located by using the search feature of your e-book reader.

 

acorn squash:

roasted halves, risotto baked in, 141

wild rice, and mushroom soup, 43–44

almond(s):

tamari, brown rice and broccoli salad with, 69

toasted, in chicken and rice pilaf with golden raisins, Istanbul-style, 160

toasted, in Wehani rice, spinach, and bacon salad, 58

amasake, 7

amylopectin, 7

amylose, 7

apple hot cakes, breakfast rice and, 262

apricot(s):

dried, in lamb and rice pilaf with walnuts, Istanbul-style, 158–59

dried, in vanilla syrup for wild rice pudding, 246

stewed dried, rice pudding with, 235–36

arancini:

with prosciutto and cheese filling, 89

with spiced meat filling, 87–89

Arborio rice, 7

salad with asparagus, egg, and lemon dressing, 71–72

see also
risotto

Armenian-style pilaf, 148

aromatic rice, 8

arroz con pollo,
214–15

artichoke(s):

hearts, in paella with rabbit and chorizo, 177–79

Istanbul-style pilaf with tomato, dill, lemon and, 156–57

and pancetta risotto with rosemary and lemon, 134–35

rice-stuffed, with lemon, dill, and toasted pignoli, 109–10

Asiago, tomato risotto with mozzarella, basil and, 126–27

asparagus:

in egg and Arborio rice salad with lemon dressing, 71–72

risotto with peas, saffron and, 121–22

 

bacon:

-and-mushroom baked rice and cheese, 96

in Wehani rice, spinach, and toasted almond salad, 58

baldo, 8

banana rice pudding, saucepan, 243

basmati rice, 8

and black bean salad with toasted cumin and lime dressing, 49–50

Indian-style baby basmati rice pilaf, 151

and lentils with green chile oil, 197–98

Persian-style, 94–95

pudding with coconut milk and golden cream, 248–49

salad, tabbouleh-style, 74

salad with mango and toasted coconut, 65

with winter squash, chickpeas, and crispy garlic threads, 196

bean(s), black:

golden yellow rice with roasted red peppers and, 194–95

soup with chipotle chile, rice, and cilantro cream, 34–35

and yellow basmati rice salad with toasted cumin and lime dressing, 49–50

beans, green:

curried coconut rice with cauliflower, butternut squash, cashews and, 199–200

spicy pork fried rice with peanuts and, 187–88

beans, lima, roasted Manila clams with chorizo, rice and, 221–22

beet, roasted, risotto with dill and beet greens, 130–31

berries, sweetened, in rice pudding, 235–36

Bhutanese red rice salad with edamame, tamari walnuts, and ginger and rice-wine dressing, 53–54

biriyani, chicken, 210–11

black rice, 8

basics, 253

curried tomato soup with ginger and, 33

pudding with toasted coconut and mango, creamy, 252

and snow pea salad with grilled chicken or salmon, 51–52

bok choy:

fried red rice with shiitakes and, 101

with rice noodles and shrimp in ginger-chicken broth, 40–41

bomba, 8

breakfast rice and apple hot cakes, 262

brewer's rice, 8

broccoli:

and brown rice salad with tamari almonds, 69–70

and rice soup with red pepper oil and golden garlic, 29

broccoli rabe, spicy fried rice with golden garlic threads and, 105–6

brown rice, 8–9

and broccoli salad with tamari almonds, 69–70

and mushroom pilaf, oven-baked, 147

pudding with maple syrup, 244

roasted eggplant and lentil soup with roasted red pepper puree and, 36–37

salad with mango, smoked chicken, and lime-tamari dressing, 55

salad with shrimp, corn, and cilantro-lime dressing, 57

salad with two sesame flavors, 68

bulgur and rice pilaf with walnuts and dates, 153

butter, clarified, 94

butternut squash:

curried coconut rice with cauliflower, green beans, cashews and, 199–200

rice pancakes with Gruyère, 83–84

 

calas,
257

calasparra, 9

California medium-grain rice, 9

Calriso, 9

Camargue, 9

Carolina gold, 9

carrot:

and dry-roasted peanuts in quick rice salad, 77

and ginger rice, 116

roasted, and leek risotto with lemon and thyme, 123–24

and sake soup, 45

cashews:

curried coconut rice with cauliflower, butternut squash, green beans and, 199–200

stir-fried soy-glazed chicken, rice and, 189–90

cauliflower, curried coconut rice with butternut squash, green beans, cashews and, 199–200

Cheddar cheese, baked rice and, 96

cheese:

and prosciutto filling, arancini with, 89

three, three rice, and three mushroom rice pudding, 231–32

see also specific cheeses

cherry, sour, and cinnamon rice pudding, 239

chicken:

baked lemon-oregano, and rice with tomato–black olive salsa, 208–9

biriyani, 210–11

and coconut quick rice salad, 77

crispy rice vermicelli salad with snow peas and, 61–62

grilled, with black rice and snow pea salad, 51–52

Istanbul-style rice pilaf with toasted almonds, golden raisins and, 160

jambalaya, 216

paella with shrimp and, 171–73

roasted, with saffron-orange rice and pistachios, 212–13

smoked, in brown rice and mango salad with lime-tamari dressing, 55

soup with rice, 38–39

Spanish rice with chorizo, peas and, 214–15

stir-fried soy-glazed, with rice and cashews, 189–90

chickpeas:

basmati rice with winter squash, crispy garlic threads and, 196

crispy, and garlic rice, 116

golden, and curried lamb pilaf, 166–67

roasted, and rice salad with lemon-parsley dressing, 63–64

roasted tomato pilaf with dill and, 161

Chinese rice soup with egg threads, 42

chipotle chiles, 230

black bean and rice soup with cilantro cream and, 34–35

custard, for corn, tomato, and rice pudding, 229–30

chocolate rice pudding, 240

chorizo (sausage):

paella with rabbit, artichoke hearts and, 177–79

in paella with shrimp and chicken, 171–73

roasted Manila clams with rice, lima beans and, 221–22

Spanish rice with chicken, peas and, 214–15

chowder, Peruvian-style shrimp and rice, 25–27

Christmas rice, 9

cinnamon and sour cherry rice pudding, 239

clams, Manila, roasted, with chorizo, rice, and lima beans with tomato-cilantro salsa, 221–22

coconut:

and chicken quick rice salad, 77

milk, 249

milk, basmati rice pudding with golden cream and, 248–49

rice, curried with cauliflower, butternut squash, green beans, and cashews, 199–200

and rice flour shortbread, 256

rice pudding, baked, 250–51

toasted, in basmati rice and mango salad, 65

toasted, in creamy black rice pudding with mango, 252–53

toasted, in quick skillet rice, 116

toasting of, 253

congee,
42

cookies:

coconut and rice flour shortbread, 256

ground walnut and rice flour balls, 255

corn:

fresh, and shrimp risotto, 128–29

kernels, 230

salad with brown rice, shrimp, and cilantro-lime dressing, 57

in tomato and rice pudding with chipotle chile–Cheddar custard, 229–30

cream:

cilantro, black bean, chipotle chile, and rice soup with, 34–35

golden, in basmati rice pudding with coconut milk, 248–49

cucumber, sushi rice salad with toasted sesame seeds and, 66

curry(ied):

coconut rice with cauliflower, butternut squash, green beans, and cashews, 199–200

lamb pilaf, golden chickpea and, 166–67

tomato, eggplant, and toasted walnut pilaf, 164–65

tomato soup with ginger and black rice, 33

custard:

chipotle chile–Cheddar, for corn, tomato, and rice pudding, 229–30

individual, 234

lemon-custard rice pudding, baked, 237

savory spring rice, with goat cheese, 233–34

 

Della rice, 9

desserts, 254–62

breakfast rice and apple hot cakes, 262

coconut and rice flour shortbread, 256

frozen sake with summer fruit salad, 260

ground walnut and rice flour balls, 255

New Orleans rice fritters, 257

orange rice torte with Grand Marnier, 258–59

tangerines poached in sake-and-ginger syrup, 261

see also
rice pudding, sweet

duck with green rice, Peruvian, 206–7

 

edamame, Bhutanese red rice salad with tamari walnuts, ginger-rice wine dressing and, 53–54

egg(s):

in asparagus and Arborio rice salad with lemon dressing, 71–72

and Parmesan crust, baked rice with, 181

Persian-style omelet with leeks and peas, 185

scrambled, and ham rice, 116

scrambled, with rice and tomato-jalapeño salsa, 186

threads, Chinese rice soup with, 42

see also
frittata

eggplant:

pilaf with curried tomato, toasted walnut and, 164–65

roasted, and lentil soup with brown rice and roasted red pepper puree, 36–37

roasted, stuffed with lamb, feta cheese, and rice, 201–2

roasted, stuffed with rice, tomato, black olives, and feta, 111–12

enriched rice, 9

 

fennel:

frittata, red pepper, rice and, 184

and leek risotto with orange, 139–40

feta cheese:

in rice, tomato, and black olive–stuffed roasted eggplant, 111–12

roasted eggplant stuffed with lamb, rice and, 201–2

fig, fresh, in risotto with rosemary butter–glazed walnuts, 136–37

fillings:

fish, for rice balls sushi-style, 92

prosciutto and cheese, for arancini, 89

spiced meat, for arancini, 87–88

vegetable, for rice balls sushi-style, 92

fish,
see specific fish

fresh corn, butter, and basil rice, 116

fried rice:

basics, 97–98

orange-vegetable, 103–4

with oyster mushrooms, snow peas, and black sesame seeds, 99–100

red, with shiitakes and bok choy, 101

spicy, with broccoli rabe and golden garlic threads, 105–6

spicy pork, with green beans and peanuts, 187–88

frittata:

green rice, with sautéed tomatoes and red onions, 182–83

red pepper, fennel and rice, 184

fritters, New Orleans rice, 257

fruit salad, summer, frozen sake with, 260

 

ginger:

-chicken broth, rice noodles, bok choy, and shrimp in, 40–41

crystallized, rice pudding and, 238

curried tomato soup with black rice and, 33

and rice-wine dressing for Bhutanese red rice salad with edamame and tamari walnuts, 53–54

glutinous rice, 10

goat cheese:

in mushroom and roasted red pepper rice pudding, 227–28

savory spring rice custard with, 233–34

gobindovog,
151

golden rice pilaf, 149

grape leaves stuffed with rice, pignoli, and mint, 90–91

green chile oil, with lentils and basmati rice, 197–98

green rice:

frittata with sautéed tomatoes and red onions, 182–83

Peruvian duck with, 206–7

quick, 116

Gruyère:

butternut squash rice pancakes with, 83–84

ratatouille over rice with, 223–24