How to cook Rice

These instructions can be used for regular white ("long grain") rice, Basmati rice, and Jasmine Rice.  
(Brown rice takes different instructions.)

As a basic rule, you need twice as much water as you do rice.

For 3-5 servings of rice:
Bring 2 cups of water to a boil over high heat.

Add 1 cup of rice (long grain, basmati, or jasmine)
Add 1/4 tsp. salt

Turn heat to low and put a lid on (cracked, so it doesn't boil over at the beginning).
Set a timer for 22 minutes. (After 10 min. or so, you can put the lid all the way on.)
When timer goes off, turn off the heat.
It is best to let it sit (still covered) for another 5-10 minutes, if you can.

Note for larger amounts:
If you need to cook more than 4 cups of water and 2 cups of rice, do it in small batches as the proportions will be off.

Indian Butter Chicken

14-oz can diced tomatoes, blended
2 tsp. candied ginger or minced ginger
1 tsp. turmeric
1/8 tsp. cayenne pepper
1 tsp. paprika
3/4 tsp. salt
1 tsp. garam masala
1 tsp. ground cumin
8-10 chicken tenders (can be frozen)

To finish:
1 cube real butter
1/2 cup heavy cream
2 Tbl. diced cilantro
Golden Raisins (optional)
Cashews (optional)

In large fry pan: 
Whisk together over med-high heat: blended tomatoes and all spices. Once it is whisked, add raw chicken pieces. Cover and cook for a minute until chicken is half-way cooked. Remove lid. Lift out chicken pieces onto cutting board and chop into roughly bite-sized chunks as desired while sauce continues to simmer. Once sauce is thickened and bubbly, turn off heat. Add butter, cream and cilantro, slowly stirring until all are incorporated. Add partially-cooked chicken chunks back to pan and allow them to sit in hot sauce. They will finish cooking. Serve over basmati rice.

Chicken Tikka Masala

This is similar to the Chicken Coconut Korma recipe, but it is more tomato-based with more
spices.  Yummy served with basmati rice and naan bread!

8-10 chicken tenders, diced in bite-size chunks (can be partially frozen)

In large saute pan, combine the following:
1 can chicken broth
3/4 can tomato paste
1 Tbl. fresh or candied ginger
3 Tbl. garam masala
1 tsp. termeric
1 tsp. coriander
1/8 tsp. cayenne
1/2 tsp. cardamom

Simmer a bit until thickening.  Then whisk in:
1 can coconut milk
2 Tbl. honey
Diced cilantro

Simmer, uncovered until liquid is reduced a lot.  
Then add chicken pieces and continue to simmer until chicken is barely done. Don't overcook chicken...it will continue to cook in hot sauce. 

Chicken Coconut Korma

This is one of our favorite dishes to order at an Indian restaurant!  Why not make it myself?!

In a plastic bag, combine the following:
1/2 tsp. salt
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp. termeric
1/8 tsp. cayenne

Then add about 6-9 diced chicken tenders (semi-frozen is fine) and mix around so they all get covered in spice mix. Let sit for about an hour.

In large, flat saute-pan, combine the following and let simmer to reduce liquid:
1 can petite diced tomatoes
1 can coconut milk
1 tsp. salt
1 tsp. garam masala
1/4 tsp. cayenne
1/4 tsp. turmeric
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground ginger

1/4 cup whole plain yogurt (ADD RIGHT BEFORE SERVING)

After simmering for a while to reduce liquid, add diced chicken pieces and continue to simmer until chicken is barely done (it will continue to cook in the hot sauce once it is removed from the heat...and you don't want to over-cook the chicken or it will be dry).  

At the end, fold in 1/4 cup whole plain yogurt.  Add more garam masala if needed for taste.

Serve with rice...Basmati rice for the complete Indian meal!  Can top with golden raisins, if desired.

Thai Pineapple Fried Rice (Khao Pad Sapparod)

Bring to boil:
3/4 cup coconut milk
1 cup water
1/4 tsp. salt

Once boiling, turn heat to low and add:
1 cup jasmine rice
Cover and simmer for 20 min.

Meanwhile, in a large fry pan in a bit of Sesame oil, saute:
Pineapple tidbits
1 mango, diced
Carrot 
Zucchini
Cashews
Cilantro
Cabbage, sliced thinly
Scrambled egg
Fresh mushrooms
Broccoli
Edible pea pods

Golden Raisins
Thai Fish Sauce, small amount

Use any amounts of any of the above ingredients that you prefer.
When all vegetables are done as desired, fold coconut rice into veggies.

Serve with Peanut Sauce.

Coconut Jasmine Rice

In medium-size saucepan, bring to a boil:
3/4 cup coconut milk
1 cup water
1/4 tsp. salt
1/4 tsp. coconut oil (optional)

When it is boiling, add:
1 cup jasmine rice

Cover and turn heat to low.  Simmer 17-20 min.

Parmesan Rice Pilaf

For a nice change as a side-dish...


Bring to boil in medium saucepan:
14.5 oz. can chicken broth
4 Tbl. butter (1/2 cube)
1 cup milk
1/2 tsp. salt
1 tsp. dried parsley flakes

Add 1-1/2 cups long grain white rice when mixture comes to boil.
Reduce heat, cover and simmer on low for 22-25 min.

After rice is cooked, stir in:
1/2 cup grated Parmesan cheese (not the green shaker bottle-type)
1 Tbl. lemon juice

Chicken Vegetable Chow Mein

2 large boneless skinless chicken breast-halves
3 Tbl. cornstarch
4 Tbl. soy sauce
2-3 Tbl. oil
2 cups broccoli florettes
1-1/2 cups sliced carrots
1 can mushrooms--or use fresh!
1 can bean sprouts--or use fresh!
1 can bamboo shoots
sugar snap peas
Other veggies, as desired!
Chicken broth, as needed

Cut raw chicken breasts into cubes.  In a bowl, whisk together cornstarch and soy sauce.  Fold in chicken breast cubes until coated.  Let marinate for 15 or more minutes.  Heat oil in a non-stick fry pan and cook chicken until done (don't overcook, or it will be dry).  Remove chicken from pan and add a bit more oil.  Stir-fry veggies, covering with lid, as needed.  Return chicken to pan and fold all together.  Add chicken broth as desired to make a saucy chow mein.   Serve over rice and crunchy chow mein noodles, as desired.

Sweet and Sour Pork

2 lbs. boneless pork loin chops, cut into thin slices
1/4 cup soy sauce
cornstarch for coating
3 or more eggs, beaten--for coating
flour for coating
oil for frying
1 bell pepper, sliced
1 can pineapple, reserve juice
2 small tomatoes, cut into thin wedges 
Sliced carrot

Toss pork slices with soy sauce.  Roll individual slices in cornstarch, then in beaten egg, then in flour.  Fry in hot oil until golden.  Drain on paper towel and keep warm in heated oven.  Stir-fry pepper and carrot slices.  Gently fold pepper, carrot, and tomato slices into meat.  Pour sauce over and gently stir.  Serve hot and fresh with rice.

Sauce:
1 cup reserved pineapple juice 
2 Tbl. cornstarch
1/3 cup vinegar
2 Tbl. oil
1/4 cup brown sugar
2 Tbl. soy sauce
pinch pepper
Few drops of red food coloring, optional

Mix cornstarch with vinegar.  In saucepan, whisk together all ingredients and simmer until clear and thickened.  Taste and adjust as desired.  

Honey Sesame Chicken

2 boneless, skinless chicken breast-halves
1/2 cup honey
1/4 cup soy sauce
2 Tbl. ketchup
1 Tbl. vegetable oil
1 Tbl. cornstarch
2 Tbl. cold water
Sesame Seeds

Spray non-stick fry pan and put in 2 breasts.  In bowl, combine honey, soy sauce, ketchup, and oil.  Pour over chicken.  Cover and cook on med until breasts are no longer pink.  (Don't over-cook)  Remove chicken from sauce and shred with fork/knife.  Combine cornstarch and cold water in small cup.  Pour into remaining sauce in pan.  Cook on med-high until thickened and bubbly.  Pour over shredded chicken in bowl.  Sprinkle with sesame seeds. Serve over rice.

Hawaiian Chicken

1/2 cup flour
2 tsp. salt
2-3 boneless skinless breast-halves, cut in large chunks (raw)
oil for frying

Sauce:
1 can pineapple tidbits
1/2 cup honey
3 Tbl. cornstarch
1/2 cup apple cider vinegar
1 Tbl. soy sauce
1/4 tsp. ground ginger
1 tsp. chicken bullion
1 green pepper, cut in strips (optional)

Combine flour and salt in plastic bag.  Add chicken pieces and shake to coat.  Fry chicken in oil in non-stick skillet...but only fry until they are nicely browned (don't worry about cooking the whole way through, as they'll cook some more in the oven and you don't want it to be dry & overcooked).  Put in baking dish.

For sauce:  Drain pineapple, measuring juice & adding water to equal 1-1/2 cups liquid.  Add rest of ingredients.  Put in saucepan and cook to thicken.  Pour over chicken.  Cover tightly with foil and bake for about 20-30 min. until chicken is no longer pink inside.  Serve over rice.

Orange Chicken

1/2 cup flour
2 tsp. salt
2-3 boneless skinless breast-halves, cut in large chunks (raw)
oil for frying
1/4 onion, sliced in thin slices (optional)

Sauce:
6 oz. Orange juice concentrate (or OJ/Pineapple blend)
3/4 cup water
1/4 cup brown sugar
1/2 tsp. nutmeg
2 Tbl. cornstarch

Combine flour and salt in plastic bag.  Add chicken pieces and shake to coat.  Fry chicken in oil in non-stick skillet...but only fry until they are nicely browned (don't worry about cooking the whole way through, as they'll cook some more in the oven and you don't want it to be dry & overcooked).  Drain on paper towel and put in baking dish.

If desired, fry onion slices in left-over oil.  When browned, drain and spread over top of chicken pieces.

For sauce, combine all ingredients in a saucepan, whisking cornstarch into the cold water before starting to heat.  When thickened, pour over chicken.  Cover tightly with foil and bake at 325 degrees for about 20-30, testing to make sure chicken is done (but not overdone!).

Serve over rice.

Hamburger Stroganoff

1 lb. ground beef
sprinkle of dried onion
thinly sliced celery
3 Tbl. flour
1/2 tsp. salt
dash of pepper
1 can mushrooms, not drained
Milk
3/4 cup sour cream

In large skillet (not non-stick), brown ground beef with onion and celery.  When browned (with bits stuck to bottom of pan), turn heat lower and sprinkle in flour and salt & pepper.  Use large spoon to coat meat with flour.  When flour has been absorbed, add 1/2 cup milk and stir 'til thickened.  Add undrained mushrooms, stirring again to thicken.  Add sour cream and stir.  Add more milk as needed to thin to desired consistency.  Serve over egg noodles, rice, or potatoes.

Sweet and Sour Steak

1 - 1-1/2 lbs. petite sirloin, thinly sliced while it is still partially frozen
bell pepper, onion, or carrot--thinly sliced as desired
1 can pineapple tidbits
2 Tbl. cornstarch
1-1/2 Tbl. soy sauce
1/4 cup brown sugar
3 Tbl. vinegar
Sliced tomatoes, optional

In large skillet (not non-stick) saute meat and desired veggies in a bit of oil.  Meanwhile, in small bowl, measure juice from can of tidbits.  You need pineapple juice + water = 1 cup.  Whisk cornstarch, soy sauce, brown sugar, and vinegar together with pineapple juice in small bowl.  Add mixture to cooked meat & veggies.  Simmer 'til sauce is thickened.  (Add more pineapple juice/water as needed to desired thickness.)  Add pineapple tidbits and sliced tomatoes and stir only a bit. Serve over rice.  

Ham Fried Rice or Noodles

Bring 2 cups water to a boil.  Add 1 cup long-grain, white rice and 1/8 tsp. salt.  Turn heat to low, cover, and simmer for 22 min.

OR...

For noodle option: Bring pot of water to boil and add desired amount of pasta.  Boil as directed.

Meanwhile, dice/prepare desired amount of the following ingredients (choose what you like!):

Carrots

Celery

Onion

Peas or Snow peas

Zucchini

Scrambled eggs

Cabbage

Bean Sprouts

Mushrooms

Stir-fry whatever veggies you like in a large fry pan with a little oil (sesame oil gives an Asian taste).  When rice/pasta is done, add it to large fry pan with veggies.  Combine all together with lots of shakes of soy sauce.

Beef Stroganoff

1-1/2 - 2 lbs. petite sirloin--thinly sliced while partially frozen

thinly sliced onion (optional)

2 stalks celery, diced (optional)

2 Tbl. vegetable oil, or as needed

Fresh sliced mushrooms OR 1 can mushrooms, drained

1/3 cup flour

1 cup milk, in 1/3-cup increments as needed

1/2 cup sour cream (or more, as desired)

1/2 tsp. salt, or as desired

pepper as desired

1/2 tsp. paprika

In skillet (NOT non-stick) brown sirloin, onion, and celery in oil 'til browned and little bits of frying are on bottom of pan.  Stir in flour until there is no white showing.  GRADUALLY add milk, stirring until thickened...don't add too much to make it too runny.  Stir in sour cream and seasonings as desired.  Serve over rice or egg noodles.

Mango Chicken Lettuce Wraps

Heat 1-2 Tbl. sesame oil in skillet.
Add 2-3 raw chicken breast-halves, finely chopped.
Saute until almost done, but still a little pink.

Whisk together and stir in:
3 Tbl. soy sauce
2-1/2 Tbl. rice vinegar (or regular vinegar works too)
2 Tbl. honey
1/8 tsp. ground ginger

Then add:
1 mango, peeled and finely chopped
2 Tbl. chopped fresh cilantro
Cashews (optional)

Cook until sauce is thickened.  Spoon into large lettuce leaves or serve over rice.

Easy Saucy Chicken Oriental

Cook 3 boneless, skinless breast-halves until barely done. (They'll continue to cook when the sauce is added.  If chicken is cooked too long, it will be dry.)
Slice the chicken and set aside for a bit.

In separate bowl, whisk together:
1 can cream of chicken soup
1/2 cup pineapple juice (from a can of tidbits)
1 Tbl. soy sauce
1/2 cup brown sugar

Stir-fry 1 green pepper, sliced
Add sliced chicken to stir-fry pan.
Pour sauce over chicken and heat together for a short time (so you don't dry out chicken.)

Serve over rice with some pinapple tidbits and crunchy chow mein noodles, if desired.

Chicken Paprika

3 boneless skinless breast-halves, cut in serving-size pieces
1 cup flour
2 Tbl. paprika

Mix flour and paprika in a plastic bag.  Dredge chicken breasts in mixture.  Fry in some shallow vegetable oil at medium-high heat until each side is lightly browned (don't cook chicken all the way, as it will bake more in the oven later).  Remove chicken from oil and place in a baking dish.  

1 cup sliced fresh mushrooms
1/2 onion (or as desired), sliced thinly

Toss mushrooms and onions in left-over flour mixture.  Saute mushrooms and onion in the same oil until thoroughly cooked and a little crispy.  Drain onions and mushrooms and put on top of chicken in baking dish. 

To make gravy, in medium-size saucepan melt:
 1/2 cube butter
1/4 cup remaining flour mixture 
Whisk together flour and butter to make a roux.  
Add: 
1 cup whole milk
1 tsp. chicken bullion granules or powder

Season, etc. to desired taste and thickness.  Pour over chicken.  Cover with aluminum foil.  Bake at 350 degrees for about 30 min. or so until chicken is done.  Serve with rice pilaf or mashed potatoes.

Creamy Chicken Stroganoff

4-6 boneless chicken breast-halves (could be frozen or thawed)
1/4 cup water
1 packet Italian Dressing Mix
3/4 bar cream cheese (about 6 oz), softened
1 can cream of mushroom soup
1 can mushrooms, drained

Spray crock pot with non-stick spray.  Put chicken in. Dissolve packet of dressing mix in water and pour it over the chicken.  Cover and cook on low 4 hours (if frozen, 6 hours).  Don't overcook, as chicken will be dry.  After chicken has cooked, lift it out of pot and shred a bit.  Strain liquid from crock pot into separate container.  In small saucepan, melt together cream cheese, soup, and mushrooms.  Add 1/4-1/2 cup strained liquid from pot (to desired sauciness).  Pour sauce over shredded chicken.  Return chicken to crock pot or put in small casserole dish sprayed with non-stick spray and heat/bake 'til bubbly and ready to serve. Serve over rice, potatoes or noodles.