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Messages with the tag(s): rice
<Meenaxi> 
Ingredients
* ¾ cup medium grain rice or short grain rice
* 1 ½ cups water
* ¼ teaspoon salt (heaping)
* 2 cups Soy Milk
* ½ cup sugar
* ½ teaspoon vanilla
* 1 egg, beaten
* 1 teaspoon margarine
* 1 pinch cinnamon
* Pinch nutmeg
Steps
1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice, salt and stir.
2. Simmer covered until water has been absorbed (approximately 15 minutes).
3. In another sauce pan, stir in 1 1/2 soy milk, sugar, and 1 1/2 cups cooked
4. Stir constantly until thick and creamy, for 15 to 20 minutes.
5. Combine 1/2 cup soy milk, and beaten egg, then add to saucepan. Cook 2 minutes more, stirring constantly
6. Remove from heat, Add in margarine, and vanilla.
7. Season with a pinch of nutmeg or cinnamon.
8. Serve warm.
Tips
* If you want your pudding to be creamier, try using a mixer on your pudding.
Things You'll Need
* Sauce pan
* Mixing spoon
* Measuring cup
* Saucepan
* Measuring spoon
Ingredients
* ¾ cup medium grain rice or short grain rice
* 1 ½ cups water
* ¼ teaspoon salt (heaping)
* 2 cups Soy Milk
* ½ cup sugar
* ½ teaspoon vanilla
* 1 egg, beaten
* 1 teaspoon margarine
* 1 pinch cinnamon
* Pinch nutmeg
Steps
1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice, salt and stir.
2. Simmer covered until water has been absorbed (approximately 15 minutes).
3. In another sauce pan, stir in 1 1/2 soy milk, sugar, and 1 1/2 cups cooked
4. Stir constantly until thick and creamy, for 15 to 20 minutes.
5. Combine 1/2 cup soy milk, and beaten egg, then add to saucepan. Cook 2 minutes more, stirring constantly
6. Remove from heat, Add in margarine, and vanilla.
7. Season with a pinch of nutmeg or cinnamon.
8. Serve warm.
Tips
* If you want your pudding to be creamier, try using a mixer on your pudding.
Things You'll Need
* Sauce pan
* Mixing spoon
* Measuring cup
* Saucepan
* Measuring spoon
<Meenaxi> 
Don't have a rice cooker? No problem! Here's a simple way to cook tasty and healthy rice.
== == Steps ==
1. Put one cup of white basmati rice in a medium-size sauce pan.
2. Add 4 cups of water to the rice and put the pan on the stove.
3. Bring to a boil and then reduce heat to simmer.
4. Add additional water to keep the water-level above the rice.
5. Test the rice periodically till desired tenderness is reached and the grains have become longer.
6. Place a medium size colander in the kitchen sink and drain the rice by pouring the contents of the pan into the colander.
7. Shake the colander to dislodge remaining water and place in a serving dish.
8. Your rice is ready for eating! ==
Tips
* Remember to turn the stove off before you remove the rice for draining.
* The ratio of rice to water is 1:4.
* A dab of butter can be dissolved in the rice just prior to draining. This enhances the flavor of the rice.
* Please do not waste the excess liquid by draining in the sink. You can make a healthy drink which is considered to be natural coolant. Add a little powdered cardamom for flavor and a pinch of salt to taste and mix well and serve hot or cold.
Don't have a rice cooker? No problem! Here's a simple way to cook tasty and healthy rice.
== == Steps ==
1. Put one cup of white basmati rice in a medium-size sauce pan.
2. Add 4 cups of water to the rice and put the pan on the stove.
3. Bring to a boil and then reduce heat to simmer.
4. Add additional water to keep the water-level above the rice.
5. Test the rice periodically till desired tenderness is reached and the grains have become longer.
6. Place a medium size colander in the kitchen sink and drain the rice by pouring the contents of the pan into the colander.
7. Shake the colander to dislodge remaining water and place in a serving dish.
8. Your rice is ready for eating! ==
Tips
* Remember to turn the stove off before you remove the rice for draining.
* The ratio of rice to water is 1:4.
* A dab of butter can be dissolved in the rice just prior to draining. This enhances the flavor of the rice.
* Please do not waste the excess liquid by draining in the sink. You can make a healthy drink which is considered to be natural coolant. Add a little powdered cardamom for flavor and a pinch of salt to taste and mix well and serve hot or cold.
<Pooja> 
Ingredients:
1/2 c brown basmati rice
1 1/2 c water
1/2 tsp salt
2 large bell peppers, any color, that will sit nicely for stuffing
1 tsp oil or ghee
1 healthy TB garlic paste
1 big or 2-3 small green chiles, slit
2 big bell peppers, any color, diced
1 small onion, chopped fine
1/2 tsp turmeric
1 TB besan mixed with 2 TB water
salt and pepper to taste
~~~
Method:
Preheat oven to 375F.
Wash the brown rice well, soak it for ten minutes and then drain for 10-15 minutes. In a small saucepan, bring water and salt to a boil, then add rice. Lower the heat, cover and cook for about 30 minutes, or until rice is tender, adding a little more water if necessary.
Meanwhile, wash the stuffing peppers, cut the tops off and remove seeds and ribs. Rinse them out and set aside.
In a large saute pan, heat the oil or ghee and add the garlic paste and chiles. Saute a few minutes, then add the diced peppers, onion, and turmeric. Cook for 10 minutes or so over medium heat, until vegetables are softened but not mushy. Mix the besan with water to a smooth paste, and add to the vegetables. Continue to cook, stirring, until the raw taste of besan is gone.
When the rice is cooked, add it to the vegetables and mix well. Season to taste with salt and pepper, then stuff the large peppers with the mixture.
Place the stuffed peppers in a baking pan with very little water in the bottom. Bake in preheated oven for 30 minutes, until peppers are softened and tops are brown.
Serve plain, or with a spicy tomato chutney on the side.
Ingredients:
1/2 c brown basmati rice
1 1/2 c water
1/2 tsp salt
2 large bell peppers, any color, that will sit nicely for stuffing
1 tsp oil or ghee
1 healthy TB garlic paste
1 big or 2-3 small green chiles, slit
2 big bell peppers, any color, diced
1 small onion, chopped fine
1/2 tsp turmeric
1 TB besan mixed with 2 TB water
salt and pepper to taste
~~~
Method:
Preheat oven to 375F.
Wash the brown rice well, soak it for ten minutes and then drain for 10-15 minutes. In a small saucepan, bring water and salt to a boil, then add rice. Lower the heat, cover and cook for about 30 minutes, or until rice is tender, adding a little more water if necessary.
Meanwhile, wash the stuffing peppers, cut the tops off and remove seeds and ribs. Rinse them out and set aside.
In a large saute pan, heat the oil or ghee and add the garlic paste and chiles. Saute a few minutes, then add the diced peppers, onion, and turmeric. Cook for 10 minutes or so over medium heat, until vegetables are softened but not mushy. Mix the besan with water to a smooth paste, and add to the vegetables. Continue to cook, stirring, until the raw taste of besan is gone.
When the rice is cooked, add it to the vegetables and mix well. Season to taste with salt and pepper, then stuff the large peppers with the mixture.
Place the stuffed peppers in a baking pan with very little water in the bottom. Bake in preheated oven for 30 minutes, until peppers are softened and tops are brown.
Serve plain, or with a spicy tomato chutney on the side.
<Pooja> 
Ingredients:
Grated Carrot --- 2 cups
Rice --- 1 cup
Green chilies --- 4
Onion --- ¼ of the big one
Garam masala --- ¾ tsp
Red chilly powder --- ¼ tsp
Salt --- as per taste
For Seasoning:
Oil --- 5-6 tblsn
Channa dal --- 1 tblsn
Urad dal --- 1 tsp
Mustard seeds --- 1 tsp
Curry leaves --- a few
Process:
Clean 1 cup of raw-rice twice with water. Add 2 cups of water to that. Cook in cooker or rice cooker … as you cook rice regularly.
Grate 2 cups (500 ml) of carrot. Keep that aside.Slit green chilies.Chop ¼ th of the big onion into small pieces.Heat 5-6 tblsn of oil in a pan.Add and toast seasoning one by one like … channa dal, urid dal, & mustard seeds.Add curry leaves and slit green chilies. Stir fry till green chilies get white spots.Add chopped onion. Fry till onion turn translucent.Add grated carrot & enough salt to it.Cover it with a lid.Stir occasionally.Cook till done.Add a pinch of red chilly powder and ¾ tsp of garam masala.Cook for a while.Turn off the heat.Now mix the rice which you have cooked and kept aside.Add this cooked carrot to the rice.
Ingredients:
Grated Carrot --- 2 cups
Rice --- 1 cup
Green chilies --- 4
Onion --- ¼ of the big one
Garam masala --- ¾ tsp
Red chilly powder --- ¼ tsp
Salt --- as per taste
For Seasoning:
Oil --- 5-6 tblsn
Channa dal --- 1 tblsn
Urad dal --- 1 tsp
Mustard seeds --- 1 tsp
Curry leaves --- a few
Process:
Clean 1 cup of raw-rice twice with water. Add 2 cups of water to that. Cook in cooker or rice cooker … as you cook rice regularly.
Grate 2 cups (500 ml) of carrot. Keep that aside.Slit green chilies.Chop ¼ th of the big onion into small pieces.Heat 5-6 tblsn of oil in a pan.Add and toast seasoning one by one like … channa dal, urid dal, & mustard seeds.Add curry leaves and slit green chilies. Stir fry till green chilies get white spots.Add chopped onion. Fry till onion turn translucent.Add grated carrot & enough salt to it.Cover it with a lid.Stir occasionally.Cook till done.Add a pinch of red chilly powder and ¾ tsp of garam masala.Cook for a while.Turn off the heat.Now mix the rice which you have cooked and kept aside.Add this cooked carrot to the rice.