Best 9 Cooking Red Rice Recipes
**Red rice**, a delectable grain native to Southeast Asia, is known for its nutty flavor and vibrant hue. It is a staple in many Asian cuisines, often served with savory dishes or used in sweet desserts. This versatile grain is packed with nutrients, including fiber, protein, and essential minerals.
In this article, we present a collection of enticing red rice recipes that cater to diverse tastes and culinary preferences. From savory main courses to delectable desserts, these recipes showcase the culinary versatility of red rice.
For a hearty and flavorful meal, try our **Red Rice Pilaf with Roasted Vegetables**. This dish combines the nutty flavor of red rice with a medley of roasted vegetables, creating a colorful and wholesome dish.
If you prefer a more classic approach, our **Red Rice with Coconut Milk** recipe is a must-try. This traditional Southeast Asian dish features red rice cooked in creamy coconut milk, resulting in a fragrant and flavorful dish.
For a delightful vegetarian option, our **Red Rice Buddha Bowl with Roasted Sweet Potatoes and Black Beans** is a vibrant and nutritious choice. This bowl combines the goodness of red rice with roasted sweet potatoes, black beans, and a tangy dressing, making it a satisfying and wholesome meal.
For a sweet treat, our **Red Rice Pudding with Berries** is a delightful dessert that combines the nutty flavor of red rice with the sweetness of berries. This creamy and comforting pudding is a perfect way to end a meal or satisfy your sweet cravings.
Each recipe in this article is carefully curated to provide a unique culinary experience. Whether you are a seasoned cook or a beginner in the kitchen, these red rice recipes are sure to tantalize your taste buds and leave you craving more.
CHARLESTON RED RICE
Yummy, and easy to make.
Provided by DJBPITT
Categories Side Dish Rice Side Dish Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
- Bring the rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes.
- While the rice is cooking, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain the bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle.
- Cook and stir the onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and simmer for 10 minutes. Spoon the cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined.
- Cover the dish and bake in the preheated oven for 45 minutes.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 51.9 g, Cholesterol 14.3 mg, Fat 10.1 g, Fiber 2.8 g, Protein 8.1 g, SaturatedFat 3.3 g, Sodium 1387.7 mg, Sugar 7.9 g
RED RICE
Provided by Marian Burros
Categories easy, quick, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in pot; add onion and saute a few minutes until onion is soft.
- Add rice and cook, stirring, a minute or two with onion, tomato paste and sausage.
- Stir in water; partly cover and bring to boil. When water boils, stir once; cover tightly and reduce heat to simmer. Cook until water has evaporated, about 17 minutes.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 148 milligrams, Sugar 2 grams, TransFat 0 grams
CHARLESTON RED RICE
A Lowcountry favorite that likely descended from West African jollof rice, this classic tomato and rice dish is also sometimes called Carolina red rice - or simply red rice. It often contains sausage, but this version, inspired by how the chef Millie Peartree's mother, Millie Bell, used to make it, relies on bacon for its depth. (Still, if you'd like to add sausage, just let it sear with the vegetables in Step 3.) To start, the "holy trinity" (bell pepper, onion and celery) is cooked in the bacon fat, infusing the cooking liquid. Then, the rice is baked to ensure it's perfectly cooked. Serve this alongside baked chicken or ham, green beans or collard greens, for a full, satisfying meal.
Provided by Millie Peartree
Categories grains and rice, side dish
Time 4h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees and coat a 9-by-13-inch baking dish with cooking spray.
- In a large (12-inch) heavy skillet over medium heat, fry the bacon until crisp, about 3 minutes per side. Remove the bacon to paper towels to drain, leaving behind drippings. Crumble the bacon and set aside.
- In the same skillet, add the chopped onion, celery, bell pepper and 1 teaspoon salt, and sauté until the onion is translucent, about 5 minutes. Add garlic and sauté until fragrant, another 30 seconds.
- To the skillet, add the rinsed rice. Stir and toast the rice for 30 seconds. Add the crumbled bacon, tomato purée, stock, hot sauce, Cajun seasoning, sugar, pepper and cayenne.
- Bring the rice and vegetables to a boil, then reduce the heat to low and simmer for about 5 minutes. Taste and add salt, if needed.
- Carefully transfer ingredients to the greased baking dish. Cover the baking dish tightly with foil, and bake until the rice is tender, about 40 to 50 minutes. Check the rice after about 30 minutes to make sure all the liquid is absorbed, and the rice is tender. (If it's too dry or not cooked all the way through, add a few tablespoons of water or stock at a time, if necessary, and cook a little longer.) Fluff with a fork before serving and garnish with parsley leaves.
RED RICE
Red rice gets its color from annatto seeds, also called achiote, a word that comes from Nahuatl, the Aztec language. Achiote comes from a plant native to Mexico, and it gives this rice a subtle vegetable flavor. This goes well with Poulet a la Creole. It can be kept warm, covered, in a warm spot, for 20 to 30 minutes before serving.
Provided by Food Network
Categories side-dish
Time 35m
Yield 3 1/2 cups
Number Of Ingredients 13
Steps:
- Melt the butter with the annatto oil in a medium saucepan over medium-high heat. Add the Scotch bonnet and garlic, stir, and cook for 15 seconds. Add the onion, carrot, celery, and bay leaves and stir well. Allow the vegetables to cook, stirring frequently, until well-glazed, about 10 minutes.
- Stir in the rice, salt and pepper. Add the chicken stock, stir once and bring to a simmer, the immediately turn the heat down to very low. Cover and cook until the rice has absorbed the stock, 12 to 15 minutes. Cover and let stand for 5 minutes, then serve.
- Toast the annatto seeds in a heavy saucepan until they just start to smoke. Add the olive oil. When the oil begins to simmer, remove from the heat and allow to cool. Strain the oil and store in an airtight container in a cool, dark place for several months.
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Ease of preparation: Easy
RED RICE
Steps:
- In a medium saucepot, melt butter over medium-high heat. Add ham, celery, onions, and green peppers. Saute until celery is soft, about 5 minutes.
- Add remaining ingredients and stir until rice is evenly distributed. Bring to boil. Cover and simmer for 30 minutes, or until all liquid is absorbed.
COOKING RED RICE
I found these basic instructions for cooking Bhutanese red rice at Sugat.com. Goes very well with Zesty Corn and Beans.
Provided by Alex Polkovsky
Categories Brown Rice
Time 40m
Yield 2-3 cups
Number Of Ingredients 3
Steps:
- Rinse red rice in water.
- Heat oil in a pot, add rice and stir for 2 minutes.
- Add water and bring to a boil.
- Lower heat and cover pot. Cook for 45 minutes or until liquid is absorbed.
- Remove from heat and let rest for 10 minutes.
RED RICE
Red rice is to Latin cooking what dirty rice is to Cajun cooking. The Anchote powder is from ground annatto seeds and is the main seasoning in red rice. This site didn't recognize it as an ingredient but it did know annatto seeds - so I put it in as annatto seeds in the ingredients. If you can't find it in a grocery store, see if you can find a Latin market. Recipe courtesy of Ingrid Hoffmann. Tip: if you burn your rice, you can save it by scooping all the rice that is not stuck to the bottom of the pot into a lidded container. Nestle one small peeled onion in the center of the rice and cover the container tightly. After 20 minutes the onion will magically have absorbed all of the burnt flavor and bitterness from the rice. Thanks Ingrid!
Provided by LifeIsGood
Categories Long Grain Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan over medium-high heat for about 1 minute. Add the onion and garlic and cook, stirring occasionally until the onion is soft, about 2 minutes. Add the rice and cook, stirring often, until it is opaque, about 2 minutes. Add the tomatoes, achiote powder, bay leaf and chicken broth and stir once.
- Bring to a boil and then reduce heat to medium-low and cook until the liquid evaporates to just below teh level of the rice, about 12 mintues. Reduce the heat to the lowest setting. Cover and cook until the rice is tender, about 20 to 25 minutes. Uncover, fluff with a fork and serve!
Nutrition Facts : Calories 401.1, Fat 4.9, SaturatedFat 0.9, Sodium 472.3, Carbohydrate 76.7, Fiber 1.5, Sugar 1.3, Protein 10
RED RICE
This colorful rice dish really bursts with the taste of bacon. Plus, the hot pepper sauce really adds spice!
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon until crisp. Remove bacon to paper towels; drain; discard all but 2 tablespoons of drippings. Saute onion in drippings until tender. Add bacon and remaining ingredients. Cook, covered, over medium-low heat for 10 minutes. , Spoon into a 1-1/2-qt. baking dish. Cover and bake at 350° for 45 minutes or until rice is tender, stirring occasionally.
Nutrition Facts : Calories 210 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 734mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
HIMALAYAN RED RICE
Long grain, dark red, and a nutty flavor.Earthy nutty, aromatic, and complex. Ideal for salads and rice pilaf recipes.
Provided by Sweetiebarbara
Categories Long Grain Rice
Time 40m
Yield 3 cups cooked rice, 3 serving(s)
Number Of Ingredients 3
Steps:
- place rice, water, and salt in pot and bring to a boil.
- Stir, reduce heat to low, and cover.
- Cook 35 minutes.
Nutrition Facts : Calories 234, Fat 0.4, SaturatedFat 0.1, Sodium 391.4, Carbohydrate 51.6, Fiber 0.9, Protein 4.3
Tips:
- Rinse the rice: Rinsing the rice before cooking helps to remove starch and prevent the rice from clumping together.
- Use the right amount of water: The general rule of thumb is to use 1 1/2 cups of water for every cup of rice. However, this can vary depending on the type of rice and the desired consistency.
- Bring the water to a boil: Bring the water to a boil before adding the rice. This will help to prevent the rice from becoming mushy.
- Reduce the heat and simmer: Once the water has come to a boil, reduce the heat to low and simmer the rice for 18-20 minutes, or until all of the water has been absorbed.
- Let the rice rest: After the rice has been cooked, let it rest for 5-10 minutes before fluffing with a fork. This will help to prevent the rice from becoming sticky.
- Add flavorings: You can add flavorings to the rice before or after cooking. Common flavorings include salt, pepper, garlic, onion, and herbs.
Conclusion:
Red rice is a nutritious and delicious whole grain that can be used in a variety of dishes. It is a good source of fiber, protein, and antioxidants. Red rice can be cooked in a rice cooker, on the stovetop, or in the oven. With a little planning and effort, you can easily prepare delicious and healthy red rice dishes at home.
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