Best 6 Apple Cider And Sauteed Apple Basmati Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary delight with Apple Cider and Sautéed Apple Basmati Rice, a dish that harmoniously blends sweet, savory, and aromatic flavors. This tantalizing recipe showcases the perfect union of fragrant basmati rice, sautéed apples, and a splash of apple cider, resulting in a dish that is both visually appealing and bursting with taste. Embark on a flavor journey with step-by-step instructions that guide you through the process of preparing this delectable dish. Discover variations such as the aromatic Apple Cider and Caramelized Onion Basmati Rice, where caramelized onions add a layer of sweetness and complexity. For a vegetarian delight, explore the hearty Apple Cider and Lentil Basmati Rice, where lentils provide a boost of protein and fiber. Each recipe offers a unique twist on the classic combination of apples, basmati rice, and apple cider, catering to diverse tastes and preferences.

Here are our top 6 tried and tested recipes!

SAUTEED GALA APPLES



Sauteed Gala Apples image

Provided by Alex Guarnaschelli

Time 20m

Yield 2 cups

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
3 medium Gala apples, peeled and sliced, divided
2 tablespoons maple syrup
3/4 cup apple cider
1 pinch kosher salt

Steps:

  • Set a large saute pan over medium-high heat. Add the olive oil and half of the peeled and sliced apples. Cook, stirring constantly, until the apples are wilted and slightly caramelized, 5 to 6 minutes. Add the maple syrup, apple cider, and salt. Bring to a simmer, and then reduce the heat and cook until the apples start to fall apart and the texture becomes like applesauce, 6 to 8 minutes.
  • Fold in the remaining raw apple slices so you have the crisp texture combined with the cooked apples. Fold together and set aside to cool before serving. Serve with fresh ricotta and popovers.

SAUTEED APPLES WITH GINGER SNAP CRUMBLE



Sauteed Apples with Ginger Snap Crumble image

Provided by Damaris Phillips

Categories     dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup finely ground ginger snap crumbs (from 10 to 15 cookies processed in a food processor)
1/4 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon fine salt
2 tablespoons unsalted butter, cold
3 tablespoons unsalted butter, cold
4 large pink lady apples, cheeks removed and cut into 1/2-inch slices
3 tablespoons light brown sugar
2 teaspoons minced fresh ginger
1 tablespoon lemon zest plus 2 tablespoons lemon juice
1 teaspoon pumpkin pie spice
Unsweetened whipped cream, for garnish

Steps:

  • For the ginger snap crumble: Preheat the oven to 350 degrees F.
  • Combine the ginger snap crumbs, flour, sugar and salt. Using your fingers, work in the pieces of butter. Large clumps will form; this is what you want. Spread onto a baking sheet and bake until golden brown, 12 to 15 minutes.
  • For the sauteed apples: Meanwhile, over medium heat, melt the butter in an enameled cast-iron skillet over medium heat until golden in color, about 2 minutes. In a large bowl, combine the apples, brown sugar, ginger, lemon zest, juice and pumpkin pie spice. Toss to coat all the apples. Add the apple mix to the skillet and saute until tender, 8 to 12 minutes. Remove from the heat.
  • Divide the apples and crumb topping among plates. Top with the whipped cream. Serve immediately.

FRAGRANT BASMATI RICE WITH APPLE JUICE AND GINGER



Fragrant Basmati Rice With Apple Juice and Ginger image

Entered for safe-keeping, on my short list to try. From "Favorite Brand Name Best-Loved Chinese Recipes and More". U.S. family-style recipe.

Provided by KateL

Categories     Long Grain Rice

Time 35m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 6

2 cups apple juice
3/4 cup water
1/2 teaspoon salt
1 1/2 cups white basmati rice or 1 1/2 cups texmati rice
2 slices fresh ginger (thin slices)
1 piece cinnamon stick (2 inches long)

Steps:

  • Bring juice, water and salt to a boil in medium saucepan.
  • Add remaining ingredients; reduce heat to low. Cover; simmer 25-30 minutes or until liquid is absorbed.
  • Remove ginger and cinnamon stick; discard.

Nutrition Facts : Calories 210.6, Fat 1.4, SaturatedFat 0.3, Sodium 200.2, Carbohydrate 45.5, Fiber 1.7, Sugar 9.4, Protein 3.7

CURRIED BASMATI RICE AND APPLE PILAF



Curried Basmati Rice and Apple Pilaf image

Categories     Fruit     Rice     Side     Sauté     Vegetarian     Apple     Almond     Curry     Fall     Healthy     Vegan     Simmer     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

2 teaspoons vegetable oil
1/2 cup chopped onion
1 garlic clove, minced
1 cup basmati rice*
1 Granny Smith or Golden Delicious apple, peeled, cored, chopped
1/4 cup chopped dried apricots
1 cinnamon stick
1 tablespoon chopped peeled fresh ginger
1 1/4 teaspoons curry powder
1 teaspoon salt
2 cups water
2 tablespoons sliced almonds, toasted
*Available at Indian markets and some supermarkets nationwide.

Steps:

  • Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic and stir 30 seconds. Stir in rice, apple, apricots, cinnamon stick, ginger, curry powder and salt. Add 2 cups water and bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat. Season to taste with pepper and additional salt, if desired. Transfer pilaf to bowl. Sprinkle with almonds and serve.

MADHUR'S SPICED BASMATI RICE



Madhur's Spiced Basmati Rice image

Martha's friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. Washing the rice minimizes the starchy powder left over from the milling process, while soaking allows each grain to absorb water so that it sticks less to the next grain during cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 8

2 cups uncooked basmati rice
3 tablespoons vegetable oil
1 small onion, finely chopped
1/2 fresh hot green chile
1/2 teaspoon very finely minced garlic
1/2 teaspoon Madhur's Garam Masala Madhur's Garam Masala
1 teaspoon salt
2 2/3 cups Homemade Chicken Stock Homemade Chicken Stock

Steps:

  • Pick over rice, and place it in a large bowl. Wash rice with several changes of water. Drain.
  • Pour 5 cups of fresh water over the rice, and let it soak for 30 minutes. Transfer to a sieve, and let drain for 20 minutes.
  • Heat oil in a heavy-bottomed saucepan over medium heat. Add onion. Cook, stirring with a wooden spoon, until onion has lightly browned, 3 to 5 minutes. Add rice, green chile, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 3 minutes. If the rice begins to stick to the bottom of the pan, reduce heat slightly.
  • Pour in the stock, and bring the rice to a boil. Cover with a tight-fitting lid, and reduce heat to low. Cook 25 minutes more; serve.

GRANDMA'S APPLES AND RICE



Grandma's Apples and Rice image

LIKE MOST women of her generation, my husband's grandmother was a "no-measure cook". This recipe of hers suffered as it was handed down, so I made an effort to work out the kinks. Finally, my husband pronounced the results as good as he remembered, and we declared it the "official" recipe. -Joan Kasura, Silver Spring, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

1-1/4 cups uncooked brown rice
4 tablespoons butter, divided
2-1/2 cups chunky applesauce
1 cup diced peeled apples
1/4 cup packed brown sugar
1-3/4 teaspoons ground cinnamon, divided
Dash salt

Steps:

  • Cook rice according to package directions. Stir 2 tablespoons butter into hot rice. Add applesauce, apples, brown sugar, 1-1/2 teaspoons cinnamon and salt. Spoon into a greased deep 2-qt. baking dish. Dot with remaining butter; sprinkle with remaining cinnamon. Bake, uncovered, at 350° for 35 minutes or until heated through. Serve warm or cold.

Nutrition Facts : Calories 253 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 83mg sodium, Carbohydrate 47g carbohydrate (23g sugars, Fiber 3g fiber), Protein 3g protein.

Tips:

  • Use a good quality apple cider. This will make a big difference in the flavor of the dish.
  • Don't overcook the apples. They should be tender but still have a little bit of bite to them.
  • Add the raisins and nuts at the end of cooking. This will prevent them from getting overcooked and chewy.
  • Serve the rice warm. It can be served as a main course or a side dish.

Conclusion:

Apple cider and sautéed apple basmati rice is a delicious and easy-to-make dish that is perfect for a fall meal. The rice is cooked in apple cider and then topped with sautéed apples, raisins, and nuts. The dish is full of flavor and is sure to please everyone at the table.

Related Topics