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Sticky Ginger Rice with Peas

Sticky Ginger Rice with Peas


Ingredients

  • 1 1/2 cups uncooked medium-grain white rice
  • 1 tablespoon minced fresh ginger

Recipe Preparation

  • Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Transfer rice to heavy medium saucepan. Add 3 cups cold water. Stir in ginger. Bring water to boil over high heat. Reduce heat to low, cover, and cook until rice is tender, about 12 minutes. Remove from heat. Sprinkle peas over rice (do not stir into rice). Cover and let stand 5 minutes. Gently stir peas into rice. Season rice lightly with salt. Transfer to bowl and serve.

Recipe by Victoria Abbott Riccardi,Photos by Pornchai MittongtareReviews Section

Matar Pulao Recipe | Green Peas Pulao in Rice Cooker

Matar or Green Peas Pulao recipe is a simple and tasty Indian one-pot rice meal. This Matar/Green Peas Pulao is easy to make and prepared in a pressure/rice cooker, pan, or instant pot. This delicious matar pulao rice meal requires only minimal ingredients like basmati rice, a few Indian spices, masala, and herbs that one could easily prepare at home. And it just takes 30 minutes to make the dish. This Matar/Green Peas Pulao is the perfect easy meal for lunch, dinner, and also as a lunch box recipe for kids and adults.


Sticky Chicken And Rice Bake Ingredients

via From The Pantry To The Table

So, let’s take a look at your shopping list.

  • 1/4 cup light soy sauce
  • 2 Tbsp lemon juice
  • 1/4 cup honey
  • 1 tsp lemon rind, finely grated
  • 2 garlic cloves, crushed
  • 1 tsp sesame oil
  • 8- 10 chicken drumsticks (skin on)
  • Tbsp vegetable oil
  • Brown onion, cut into thin wedges
  • 1 carrot, finely chopped
  • One inch (2cm) fresh ginger, finely grated
  • 2 2/3 Cups chicken style liquid stock
  • 1 1/3 cups jasmine rice
  • frozen peas, 1/2 cup
  • 1/2 red capsicum diced
  • 1/2 green capsicum
  • 2 green onions, diagonally sliced
  • Fresh coriander sprigs, to serve
  • 1 long red chili sliced thinly


About our Korean sticky chicken with Asian Rice Salad Recipe

These succulent chicken thighs are coated in a sweet savoury sauce, baked in the oven and served with a delicious Asian rice salad.

The chicken thighs are marinaded in ginger, garlic, vinegar, white wine, honey and soy sauce. The chicken is roasted in the oven till succulent and juicy and then sprinkled with sesame seeds.

The Korean chicken is served with a fresh rice salad with , carrot, pak choi, spring onions and peas. The rice salad is flavoured with garlic, orange, honey, sesame, vinegar and soy sauce


29 Next-Level Rice Cooker Recipes That Go Waaay Beyond Plain White Rice

The rice cooker is the kitchen tool we didn’t know we needed… until we had one. And now we can’t stop using it.

Yes, it makes perfect plain white rice (and its more nutritious sibling, brown rice). And that’s important, because making rice isn’t easy. Scorched rice, mushy rice, hard rice — we’ve made them all.

For such a simple food, there’s so much to get right: the water-to-rice ratio, the temperature, when the heat needs to be turned down, when it’s done (no peeking!).

That’s why we love our rice cooker. It helps us easily make our favorite globally inspired one-pot meals and side dishes, from tomato-flecked Spanish rice to saffron-infused biryani.

The world of rice has expanded. There’s a lot more on the shelves these days than Uncle Ben’s. White, brown, black, long-grain, short-grain, jasmine, basmati, sticky — you’ll find them all in the 29 recipes we’ve gathered. Talk about an easy way to up your cooking game!

To increase the health benefits of these dishes, try replacing the white rice with healthier types.

1. Spanish rice

What’s the difference between Spanish and Mexican rice? Actually very little. Some will say Spanish rice has saffron, so go ahead and add a pinch of saffron to this recipe.

You’ll need just 5 minutes to dump the ingredients into the rice cooker, and it’ll turn out 5 cups of rice flavored with canned tomatoes, chili powder, cumin, and garlic powder. Talk about feeding a crowd with easy pantry standbys.

2. Restaurant-style Mexican rice

Long-grain rice absorbs the flavors of tomatoes, onion, and jalapeño as it simmers in chicken broth. Serve this favorite with pinto beans, guacamole, and salsa and you’ve got dinner.

3. Mexican brown rice

In this recipe, brown basmati rice is flavored with garlic and onion powders, cumin, and jalapeño. Tomato sauce and vegetable broth keep it vegetarian. Serve with vegan cheese enchiladas.

4. Coconut rice

In this straightforward recipe, white jasmine rice cooks in coconut milk with flakes of dried unsweetened coconut. Sure, it’s a great rice to serve with Thai food, but it’ll also liven up a simple chicken breast.

Keep in mind that brown jasmine rice is a more nutritious choice than white.

5. Coconut brown rice

This dish of aromatic brown basmati cooked with coconut milk seasoned with curry and ginger is the perfect base for grilled veggies. Tip: Soak the rice before cooking to leach some starch from the grains.

6. Indian coconut milk rice

This is a rice cooker version of a traditional spice-filled vegetarian favorite from southern India. Frozen vegetables are fine here — use whatever you have on hand, such as peas, green beans, or spinach.

The key to the bright flavor is a homemade paste of fresh ginger and green chiles. (Thank you, immersion blender.) You’ll want to stock up on cloves, cardamom, cumin, coriander, and curry leaves.

7. Jasmine rice

According to these bloggers, if you want perfect jasmine rice, you’ll have to get your hands in it. Soaking and then squeezing the rice removes more starch. Letting the “polished” rice rest in water for an hour softens it.

Then, just flip on the rice cooker and set it for 25 minutes. That’s how you get floral-scented, soft-textured, slightly sticky jasmine rice. Bonus: It goes with anything.

8. Black rice

It’s fun to have a few black rice dishes up your sleeve for when you’re feeling particularly dramatic or looking for fun Halloween food. Serve up this dark, moody rice (the taste tends to be on the nutty side) with colorful stir-fried veggies or a vibrant carrot soup.

Fun fact: Black rice gets its rich pigment from anthocyanin, a plant compound with substantial antioxidant and anti-inflammatory properties. It also has one of the highest protein contents of any rice.


  • 1/4 cup soy sauce
  • 3 tablespoons garlic
  • 2 tablespoons hoisin sauce
  • 3 tablespoons ginger
  • 1 tablespoon hot sauce
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar
  • 3 tablespoons rice vinegar
  • 1 pound chicken breast, cut into bite-sized pieces
  • 2 cups sugar snap peas, trimmed
  • 2 tablespoons sesame seeds
  • 1/2 cup green onions, roughly chopped
  • 2 cups cooked brown rice
  1. Combine the first eight ingredients (soy sauce through vinegar) in a mixing bowl. Set aside.
  2. Heat a large skillet or wok coated with cooking spray over high heat. Stir-fry the chicken until brown. Remove from the skillet.
  3. Spray the pan with cooking spray and stir-fry the snap peas until crisp tender.
  4. Return the chicken to the pan and pour the sauce over the chicken and peas. Bring to a boil then simmer until slightly thickened about 7 to 10 minutes. Serve with 1/2 cup of rice and about 1 1/2 cups of the chicken mixture. Garnish with the sesame seeds and green onions before serving.
Nutrition Information

Asian Inspiration

    by Making Miracles by Art of Natural Living by A Kitchen Hoor’s Adventures by Magical Ingredients by That Recipe by Hezzi-D’s Books and Cooks by Cheese Curd In Paradise

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Pro tips

Rinsing rice: Rinsing rice helps to get rid of the excess starch on the surface of the rice. So each grain of rice will be separate and won&rsquot turn turn mushy. So do rinse it thrice in lots of water.

Soaking rice: Ensure rice is soaked for at least 20 to 30 minutes. This way every rice grain expands well to the maximum length. Unsoaked rice usually requires more water so if you still want to cook unsoaked rice, then you may need a few tbsps more water.

To use dried peas, rinse and soak for 8 hours to rehydrate them. Pressure cook for 3 to 4 whistles with double the amount of water. They should be cooked al dente & retain their shape.

Drain the water completely. Discard any loosened skin of the peas as they won&rsquot taste good in the pulao. Use them the same way mentioned in the recipe.

More Rice recipes &ndash Tomato rice, curd rice & lemon rice.


Ingredients

  • 1 cup Mahatma® Long Grain & Jasmine Rice Blend: Perfect for Fried Rice
  • ¼ cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tsp brown sugar
  • 2 tbsp canola oil
  • 12 oz boneless pork loin or pork tenderloin, thinly sliced
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ lb shiitake mushrooms (stem removed and sliced)
  • 4 baby bok choy, chopped
  • 1 onion, diced
  • 4 tsp ginger, minced
  • 2 cloves garlic, minced
  • ¾ cup frozen peas, thawed
  • 4 green onions, thinly sliced
  • 2 tbsp pickled ginger, chopped

Crispy Coconut Orzo with Peas

Recipe by Giada De Laurentiis

This is a really fun spin on a regular pasta dish. I was inspired by the way noodles and dumplings are pan fried in Chinese cuisine – that crispy texture is to die for! I cook the orzo in a blend of coconut milk, water and ginger to give it some great aromatic flavor, and then it gets wonderfully golden brown and crunchy while it gets pan-fried. Because Jade loves them, I toss in some peas at the end, along with some thinly sliced green onion and lemon juice to brighten everything up.

Note that this technique is much easier when you use a non-stick pan!


Sticky Ginger Sesame Tofu and Veggies 1 Pot 30 Mins

Sticky Ginger Sesame Tofu and Veggie stir fry with vermicelli or maifun noodles. Easy 1 Pot weekday 30 Minute Dinner. No Refined Sugar! Maple syrup adds sweetness. Vegan Gluten-free nut-free Recipe. Use chickpeas or more veggies to make Tofu-free.

This bowl of amazing food can be ready to serve within 30 minutes. Sticky, gingery, sesame tofu stir fry. Serve over rice/grains or vermicelli noodles!

The sauce is simple and uses maple to sweeten. Crisp up the tofu, roast the veggies, add sauce ingredients, thicken and done. I served this over brown rice maifun. You can also use my general tso’s sauce to make this stir fry. Use whichever veggies you have. Use more veggies or chickpeas instead of tofu to make tofu-free. Add some crunch with bean sprouts or cucumbers. Serve hot for winters and warm cool in the summer. Easy, quick and Delicious. Also without any added refined sugar. This saue uses maple syrup for the sweet profile. What are you cooking up this weekend?

  • 1 pot Peanut Butter Noodles and Veggies GF
  • Sweet And Sour Chickpeas and Broccoli GF
  • Kung Pao Lentils GF
  • Lentils & Veggies in Thai Peanut Sauce GF Soy-free
  • Tofu, Veggies, Brown Rice Noodles with from scratch hoisin sauce . GF

If you make this easy stir fry, do tag me on Instagram #veganricha and leave me a comment on this post. Feedback helps me make better, clearer recipes and I (and others who want to make it) also learn all the substitutions that work!