Brown Rice, Tomatoes and Basil

Ingredients

1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped

Directions

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

From www.foodnetwork.com

Rice A Munee

Ingredients

1 tablespoon olive oil
2 tablespoons unsalted butter
1 cup broken vermicelli
2 cups basmati rice
3 ounces prosciutto, chopped
1 cup diced yellow onions
1 red bell pepper, diced
2 tablespoons minced garlic
3/4 cup frozen peas
1/2 cup white wine
3 1/2 cups chicken stock
Salt and freshly cracked black pepper

Directions

In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat. Add in the vermicelli and rice and saute until lightly browned. Add in prosciutto and saute 2 minutes more. Stir in onion and peppers, and saute for another 2 minutes. Add the garlic and peas, saute for 1 more minute and deglaze with white wine. Pour in the chicken stock, bring mixture to a simmer, cover and cook for 18 to 20 minutes or until liquid is absorbed and rice is cooked. Season with salt and pepper, if needed. Transfer to a serving bowl and serve immediately.

From www.foodnetwork.com

Herbed Basmai Rice

Ingredients

1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper

Directions

Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

From www.foodnetwork.com

Southwestern Fried Rice

Ingredients:

1 Tablespoon Vegetable Oil
1/2 Cup Chopped Onion
1 Clove Garlic Minced
1 Cup Chicken Broth
1 Cup Uncooked Instant Whole Grain Brown Rice
1 Can Whole Kernel Corn With Peppers
1/2 Teaspoon Chili Powder
1/4 Teaspoon Ground Dried Oregano
1 Teaspoon Onion Powder [optional]
2 Tablespoons Of BBQ Sauce [optional]
1/4 Cup Crispy Bacon Bits [optional]
1 Teaspoon Jack Daniel's Whiskey [optional]

Serving Size 6

Cooking Directions:

Heat vegetable oil in a large saucepan over medium-high heat. Add onion and garlic, cook and stir until onion is tender. Add Broth, Bring to a boil. stir in remaining ingredients. Reduce heat to low, Cover and simmer cook 10 additional minutes or until liquid is absorbed. Remove from heat. Fluff with fork or rice spatula before serving. Serve it hot with freshly baked corn bread.

From www.ricerecipes.org

Mushroom Rice

Ingredients:

2 Cups Sliced Fresh Mushrooms
1/4 Cup Chopped Onion
2 Tablespoons Butter Or Margarine
2 Fresh Large Eggs
2 Packages Cream Cheese Softened
1 13oz Can Evaporated Milk
3 Cups Cooked Rice
1/4 Cup Cut Parsley
1 Teaspoon Salt
1 Teaspoon Onion Powder [optional]
1 Teaspoon Soy Sauce [optional]
1 Teaspoon Ground Garlic [optional]

Serving Size 6

Cooking Directions:
In a large skillet cook mushrooms and onion in the butter or margarine until onion is tender but not brown. Beat the eggs with the cream cheese until a smooth paste. slowly blend in evaporated milk. Stir in cooked rice, parsley, salt, and cooked mushroom mixture. Pour mixture into a baking dish. Bake uncovered in 350 degrees for 45 minutes. Let stand 5 minutes before serving.

From www.ricerecipes.org

Turkey Fried Rice

Ingredients:

4 Cups Boiled White Rice
2 Cups Cold Fried Turkey Strips
2 Tablespoons Pure Vegetable Oil + 1 Tablespoon Sesame Oil
1 Tablespoon Fresh Ground Pepper Medley
4 Tablespoons Worcestershire Sauce
2 Medium Chopped Onions
4 Whisked Eggs
3/4 Cup Fresh Bean Sprouts
1 Package Fresh Sliced Mushrooms
1 Sliced Hot Red Pepper
2 Garlic Cloves Minced [optional]

Serving Size 6

Cooking Directions:

Boil the 4 cups of white rice, you can also use brown or wild rice. Heat both oils in a non stick Wok on medium high heat. Once the oil is hot, fry the veggies, red peppers and minced garlic. Once the veggies are nice and golden, add in the rest of the ingredients. Fry up everything until it is all golden brown. You can also substitute the Worcestershire sauce for a soy sauce for a different flavor. Serve it hot.

From www.ricerecipes.org

Easy Rice Bake Cassrole

Ingredients

2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch cayenne pepper
1 package frozen spinach, thawed, drained and chopped
1 cup milk
2 eggs
2 cups shredded sharp Cheddar, plus extra for top
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped basil leaves
Salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees F. Butter a large casserole dish.
In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.

In a large bowl, whisk together milk and eggs.

Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.

Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

From www.foodnetwork.com

Chicken Rice Casserole

Ingredients:

3/4 Cups Wild Long Grain Rice Mix
1/2 Cup Onion Chopped
1/2 Cup Celery Chopped
2 Tablespoons Butter Or Margarine
1 Can Cream Of Mushroom Soup
1/2 Cup Low Fat Sour Cream
1/2 Cup Dry White Wine
1/2 Teaspoon Curry Powder
2 Cups Cubed Cooked Chicken
1 Garlic Clove Minced

Serving Size 6

Cooking Directions:

The first step to making this delicious dish is to Cook the rice as the package says. Usually one part to one part. Now in a medium skillet add the butter and saute the onions, minced garlic and celery until glazed over but still crunchy. Gradually stir in condensed cream of mushroom soup, sour cream, dry white wine and curry powder. Now stir in cubed cooked chicken and the cooked rice. mix for 1 minute. Pour all contents into a large baking dish, bake at 350 degrees for 40 minutes. Stir well before serving. Serve warm with white wine.

From www.ricerecipes.org

Baked Chicken And Rice

Ingredients:

4 Skinless Chicken Breast
2 Cups Uncooked Rice
4 Cups Cold Water
1 Can Condensed Cream Of Mushroom Soup
1 Package Lipton Onion Soup Mix
2 Garlic Cloves Minced
1 Teaspoon Fresh Ground Pepper
1 Small Onion Finally Chopped
1/4 Cup Non-Fat Milk

Serving Size 6

Cooking Directions:

In a small mixing bowl, mix condensed can of cream of mushroom, half package of Lipton onion soup mix with milk until well blended, set aside. Get a large baking dish 13x9 if available. Pour uncooked rice into baking dish along with minced garlic and spread evenly, place thawed skinless chicken breast over garlic and rice. Pour your soup mix on top of the chicken breast and rice. Sprinkle the rest of the Lipton onion soup mix Preheat oven to 350 degrees, Place dish into oven and cook for 1 1/2 hours or until rice and chicken are tender. Serve this dish warm with fresh warm garlic bread.

From www.ricerecipes.org

Wild Rice Casserole

Ingredients:

1 Cup Wild Rice
2 Cups Chicken Broth
1/4 Teaspoon Salt
1 Teaspoon Black Pepper [optional]
1 Teaspoon Ground Basil [optional]
2 Slices Of Bacon
1 Cup Fresh Sliced Mushrooms
1/4 Cup Sliced Green Onion
1/4 Cup Grated Carrots [optional]
1/4 Teaspoon Dried Ground Thyme
Parsley For Garnish

Serving Size 6

Cooking Directions:

Run cold water over rice in strainer about 1 minute, lifting rice to rinse well. In a saucepan combine rice, chicken broth, and salt. Bring to a boil, Reduce heat, cover and simmer 50 minutes or until done and most liquid is absorbed. Now Cut the bacon, and fry in a large skillet with the mushrooms, green onions and thyme till bacon is done and mushrooms are tender. Stir into rice and garish with parsley. Serve dish warm, with fresh side dish of just baked garlic bread.

From www.ricerecipes.org

Jamaican Rice

Ingredients:

2 Cup Long Grain Rice
1 Cup Pigeon peas [optional]
1 Cup Red Kidney Beans [optional]
1 Medium Onion chopped
1 Cup Fresh Coconut milk
2 Cloves Garlic Minced
2 Teaspoons Extra Virgin Olive oil
1 Large Habanero Pepper
1 Pinch Of Ground Black Pepper
1 Pinch Of Table Salt

Serving Size 6

Cooking Directions:

When draining peas save liquid for dish. add to the coconut milk. with enough water to have 4 cups. In a large skillet or saucepan saute the onion, garlic, and Habanero pepper until there are tender but still crunchy.

Add all the liquid along with rice, cover and simmer cook on low-medium heat for 30 minutes. All liquid will absorb and rice will be tender and fluffy. Gently fluff with fork. Serve with grilled pineapple chicken.

From www.ricerecipes.org

Dhal Briyani Rice

Preparation & cooking time : 30 minutes
Serves: 4

100 gm dhal, washed & soaked for 1 hour
2 tablespoons ghee
1 tablespoon cooking oil
2 chopped onions
5 cm piece chopped ginger

A.
8 dried red chillies, cut into small pieces
6 cardamoms, crushed
6 cloves, crushed
4 petals star anise, crushed

1 sachet MAGGI Briyani Rice Mix mix well with
¼ cup water
500 g rice, washed & drained
700-800 ml water or depend on the grade of rice
1 MAGGI Chicken Stock Cube or to taste
pepper to taste

½ cup fried shallots
3 stalks coriander leaves, sliced


1 In saucepan, heat oil and ghee; stir fry onion and ginger.

2 Stir in A ingredients and fry until aromatic.

3 Add MAGGI mix and fry for 3 minutes

4 Stir in dhal and cook until fairly softened. Stir in rice and mix well. Transfer rice mixture into electric rice cooker. Add remaining ingredients and cook cover until rice done.

5 Garnish with fried shallots and sliced coriander leaves.

6 Serve hot.

From www.maggi.com.my

Spicy Fried Rice with Anchovies

Preparation & cooking time : 1 hour
Serves: 6

oil for deep-frying
¾ cup (60 gm) fine anchovies, washed & drained
3 cloves garlic, crushed
2 onions, minced
2 sachets MAGGI Belacan Fried Rice Mix
¾ cup minced prawns
5 cawan rice
½ cup green peas
2 red chillies, sliced
1 teaspoon Maggi Ikan Bilis Stock Granules
1 stalk spring onions, sliced

1 Heat oil and deep fry anchovies until crispy and lightly brown; drained and set aside.

2 Remove oil until remain 3 tablespoons; stir fry garlic and onion until lightly brown.

3 Stir in MAGGI Mix and prawn; fry until fairly cooked. Stir in rice, green peas, chilli and MAGGI Stock; fry for 2-5 minutes more.

4 Garnish with spring onion and sprinkle with fried anchovies over rice. Serve hot.

From www.maggi.com.my

Yangchow Supreme

Preparation & cooking time : 20 minutes
Serves: 3-4

3 tablespoons cooking oil
1 sachet MAGGI Yangchow Fried Rice Mix Ingredient A: A crab meat stick, sliced 100g chopped pineapples (canned)
100g green peas
400g cooked rice
1 egg, lightly beaten
1 stalk spring onion, sliced fried small anchovies, optional

1 Heat oil and add MAGGI Yangchow Fried Rice Mix.

2 Add Ingredients A into wok. Fry for 3 minutes.

3 Make a well in the centre of rice, add egg. Stir well until egg sets.

4 Garnish with spring onion and fried anchovies. Serve hot.


From www.maggi.com.my

Yam and Shrimp Rice

Preparation & cooking time : 1 hour
Serves: 4

3 tablespoons cooking oil
4 cloves minced garlic
5 cm. piece ginger, finely chopped
3 tablespoons presoftened dried shrimp
150 gm. yam, cubed
100 gm. diced, boneless chicken
300 gm uncooked rice, washed & drained

A.
450 ml. water
1 tablespoon MAGGI Oyster Sauce
1-2 tablespoons MAGGI Concentrated Chicken Stock
1 teaspoon MAGGI Dark Soya Sauce
1 teaspoon sugar or to taste

B.
3 stalks spring onion, finely cut
2 stalks coriander leaves, sliced
2 red chillies, sliced
3 tablespoons sliced, fried shallots

1 In a fry pan, heat oil and stir fry garlic and ginger until lightly brown.

2 Add shrimps and fry for minutes. Stir in yam and chicken and continue to fry until yam is partially done, about 3-5 minutes.

3 Add rice and stir to coat well with chicken mixture. Transfer rice into an electric rice cooker.

4 Add ingredients A and mix well. Cook covered, until rice is done. Fluff up rice and garnish with ingredients B. Serve hot.

From www.maggi.com.my

Tomyam & Pineapple Fried Rice

Preparation & cooking time : 30 minutes
Serves: 6

3 tablespoons cooking oil

A
1 onion, minced
4 cloves garlic, minced
5 cm ginger, minced
2 sachet MAGGI® Tom Yam Paste
200 gm peeled prawns
100 gm can pineapple, cubed
500 gm cooked rice
1 egg

B
3 stalks lemon grass, thinly slice
10 gm chilli padi, sliced
15 gm wild ginger flower, sliced
1 gm kaffirlime leaves, sliced
1 stalk coriander leaves, sliced


1 Heat oil and stir-fry ingredients A until lightly brown.

2 Add in MAGGI® Paste and fry until aromatic.

3 Stir in prawns and pineapple; fry for 2 minutes.

4 Add in rice, egg and ingredients B; fry until rice dry .

From www.maggi.com.my

Nasi Ulam

Preparation & cooking time : 45 minutes
Serves: 6

Herbs
6 sprigs“ulam raja”
7 “pucuk gajus”
5 sprigs “daun salom”
5 “pucuk putat”
4 “daun tegek burung”
3 sprigs “daun kesom”
3 sprigs “daun kemangi”
3 “daun cekor
3 “daun salam”
3 sprigs “daun melinjau”
2 stalks “bunga kantan”
2 “pucuk kaduk”
6 cm young ginger
6 cm “temu pauh”

30 gm dried prawns, cleaned
30 gm salted fish meat, cleaned
½ cup cooking oil
10 shallots, thinly sliced
2 stalks lemon grass, thinly sliced
125 ml NESTLE Ideal Evaporated Milk
1 teaspoon MAGGI Ikan Bilis Stock Granules
2 sachets MAGGI Fried Rice Paste
1kg cooked rice
50 gm fried grated coconut
salt and sugar to taste
1 lime, squeeze the juice

1 Wash and drain properly A ingredients; then slice thinly and set aside.

2 Pan fried dried prawns and salted fish; then finely blend and set aside.

3 In saucepan, heat oil and stir-fry shallot and lemon grass for 5 minutes. Stir in blended ingredients and fry until aromatic.

4 Stir in Ideal milk, MAGGI Stock, MAGGI Paste, cooked rice, fried coconut salt and sugar to taste. Switch off the heat and stir in sliced

From www.maggi.com.my

Nasi Tomato

Preparation & cooking time : 30 minutes
Serves: 4

4 tablespoons cooking oil

A
2 onions, minced
4 cloves garlic, minced
4 cm cinnamon stick
3 petals star anise
3 cloves
3 cardamoms

500 gm rice, washed & drained
700-800 ml water, depend on the type of rice used
5 teaspoons MAGGI Chicken Stock Granules
1/3 cup MAGGI Tomato Ketchup
¼ cup fried sliced shallots
fried cashew nuts
fried black raisins
sliced tomato
sliced spring onion & Chinese celery

1 Stir fry A in hot oil until lightly browned. Add rice and fry until rice coated with oil.

2 Add water and MAGGI Stock. Cook covered, until rice almost done.

3 Stir in MAGGI Ketchup and continue cooking until rice done.

4 Garnish rice with fried shallot, cashew nuts, raisin, sliced tomato, spring onion and celery.

5 Serve with meat dish.

From www.maggi.com.my

Nasi Minyak

Preparation & cooking time : 30 minutes
Serves: 4

2 tablespoons ghee
2 tablespoons butter or margarine

A
2 onions, finely chopped
3 cloves garlic, finely chopped
2 cm piece ginger, minced
4 cm piece cinnamon bark
3 cloves
3 petals star anise
3 cardamons, crushed
3 cups water
½ cup IDEAL Evaporated Low Fat Creamer
500 gm basmati rice, washed & drained
3 teaspoons MAGGI Chicken Stock Granules

B
¼ cup fried shallots
¼ cup raisins
1 sliced red chillies
mint leaves

1 Heat ghee and butter; stir fry A until aromatic.

2 Add water, IDEAL Creamer and rice.

3 Transfer mixture to electric rice cooker. Stir in MAGGI Stock and cook rice covered until water absorbed and rice are cooked.

From www.maggi.com.my

Maggi Chicken Floss Dumpling

Preparation & cooking time : 1-2 hours
Serves: 20

40 pcs (130g) Dried bamboo leaves, soak overnight, drain.
40g Hemps, soak overnight, drain.
500g Glutinous rice, soak 4 hours, drain.

A.
2½ Tablespooons MAGGI Concentrated Chicken Stock.
3 Tablespoons Oil.

B.
1 sachet MAGGI Sambal Goreng Paste.
300g Cooked Chicken Breast, shredded.
2 Teaspoons MAGGI Concentrated Chicken Stock.
2 Teaspoons MAGGI Dark Soya Sauce.
½ cup Water.

1 Bring ingredients B to boil and simmer till dry. Divide into 20 portions.

2 Steam rice for 20 minutes, add ingredients A and divide into 20 portions.

3 Place 2 pieces of soaked bamboo leaves back to back and cut off the ends.

4 Lay leaves on a chopping board, spoon 1 portion of steamed rice on the leaves.

5 Flatten slightly, top with 1 portion of filling, roll up like the shape of

6 Tie the 2 ends with prepared hemps neatly, like a parcel. Steam for 30 minutes over high heat

From www.maggi.com.my