Lemon Rice And More: 7 Quick Rice Recipes Ready Under 30 Minutes
Whenever we’re unsure about what to cook dinner, rice is one meals that at all times pops into our minds. The humble grain isn’t just straightforward to organize but in addition extraordinarily versatile. You can have it with dal, get pleasure from it with flavours like tomato or tamarind, and even make pulao or biryani with it. Rice can be extraordinarily fast to make as you’ll be able to put…
Muah Chee (麻糍) or Peanut Mochi is a popular street food usually found at night markets or pasar malams. These bite-sized glutinous rice balls coated in peanut powder and sugar are a sweet treat for all. Just followed the video (not mine), the recipe is pretty straight forward.
Oven-baked rice (arròs al forn), one of the most popular Valencian dishes. It's made of rice with tomato, botifarra de ceba (Valencian sausage made with pork blood and onion), potato, chickpeas, bacon, pork ribs, and garlic.
This recipe is found already in Medieval cooking books, proving that back then it was a very popular recipe in all the Catalan Countries (including the Valencian Country, the Balearic Islands, and Catalonia). Nowadays this dish is not eaten in Catalonia, and in the Balearic Islands it has derived in a dish called arròs de la terra (land rice), which despite its name is not made with rice anymore -like it was in its origin- but with bulgur. Meanwhile, arròs al forn continues being very popular in the Valencian Country.
For dinner tonight, homemade congee -- savory rice porridge -- that sticks to the bone.
Homemade Congee
For 4 servings:
Congee:
1 cup [uncooked] long grain rice
4 cups bone broth [chicken or beef]
3 cups water
1 tsp. Kosher salt
Combine all the ingredients together in a small pot. Bring to a boil; simmer on the stove for at least 1-hour and cooked down to desired texture. (I don’t like my rice too broken down.)
Common congee seasonings include green onions, ginger, roasted peanuts, egg, pork floss and so much more. But for this recipe, I added duck to mine!
Duck Breast (the lazy air-fryer version) -- Optional:
12-ounces Moulard duck breast
1/2 teaspoon five spice
1/4 teaspoon kosher salt
1 tbsp. vegetable oil
Pat dry the skin on the duck breast with a clean paper towel. Score the skin with a crosshatch pattern. Add seasonings and oil on the skin, spreading evenly. Cook in an air fryer at 400F for 15 minutes -- the internal temperature should be around 130F. Slice before serving with congee.
Sending you and your loved ones a very beautiful and blessed Winter Solstice (Dongzhi Festival) with warm rays of sun which will soon bring the season of spring.
Dongzhi (冬至) literally means “Winter's Arrival”. It is one of the 24 solar terms of China's traditional solar calendar. It has long been celebrated on Winter Solstice when the night is longest and the day is shortest in the Northern Hemisphere. The main Chinese Winter Solstice traditions are worshipping the Heaven and ancestors. Dumplings and Glutinous Rice Balls (汤圆) are popular food eaten during the celebration of the festival in China and many parts of the world.