The versatile staple

Rice is a staple food in many countries around the world. People in most Asian countries like India, Malaysia and Bangladesh have rice as their main dish, while in Western countries it is used as a side-dish. 

In Asian countries, basic steamed rice is served with some curry or 'dal' and some other dish on the side. It is also used to prepare many variety of dishes in which cooked rice is seasoned and flavored with lemon, tomato, tamarind, curd or coconut. 

Vegetables can be added while cooking rice to make different one pot meals called pulao. Biryani is yet another famous preparation with rice and meat that is made during special occasions. Rice is also made into flour or batter many dishes are prepared. There are also dessert prepared with rice.

The varieties of rice are typically classified as long, medium, and short grained. The grains of long-grain rice tend to remain intact after cooking, medium-grain rice becomes more sticky. Medium-grain rice is used for sweet dishes. Some varieties of long-grain rice that are high in amylopectin, known as Thai sticky rice, are usually steamed. Stickier rice grains are used for sushi, the stickiness allows rice to hold its shape when molded. Short-grain rice is often used for rice pudding.

There are many varieties of rice available which varies in size, colour and texture. There is white, brown, red and black rice that have different nutritional benefits. All rice varieties contain carbohydrates, protein, trace amount of fat and sodium and are gluten free. Whole-grain rice contains more protein, fiber, vitamins and minerals than white rice.

HORCHATA
Horchata is a refreshing, cool and creamy rice drink, popular in Mexico. It is the perfect summertime refreshment. There are many variations of Horchata. In Mexico, it is made with rice. Horchata is a white milky looking drink. It does not contain mil as, it will not spoil as easily as a dairy-containing beverage. Pulverizing the rice eliminates the chalky sediment and gritty taste. Grinding the rice also helps open up the flavours as well as thickening the drink.

Ingredients
1 cup uncooked white rice, ground 
6 cup hot water
2 cloves, whole
1 cinnamon stick
½ tsp vanilla 
2 cups simple syrup
For thin simple syrup 
2 cups water
1 cup sugar

Method
In a medium saucepan combine sugar and water. Over low heat allow the sugar to melt, stirring until it has dissolved. Allow to cool. In a food processor, pulverise the rice so it has the consistency of ground coffee. In a large saucepan over high heat, bring the water to boil. Remove from heat, add rice, cinnamon stick, and cloves. Cover and let it soak for eight hours or overnight at room temperature. After soaking, break cinnamon stick in half, and place the water, rice, broken cinnamon stick and clove in a blender. Purée for 2-3 minutes. Pour the liquid through a fine strainer lined with a double layer of cheesecloth, into a pitcher. Squeeze the excess liquid and discard the solids. Stir in the vanilla and 2 cups of thin simple syrup. Cover and refrigerate until you are ready to serve. Stir before pouring and serve over ice.

JEERA RICE (CUMIN RICE)
Jeera rice is one of the easiest of rice dishes. The ingredients used for making jeera rice are very basic. We need good quality aromatic rice, cumin seeds and some ghee. All other ingredients are optional. It goes along with any kind of side dish, so jeera rice is the best choice for parties or any kind of get-together.

Ingredients
2 cup aromatic rice
3 tbsp ghee
1 tsp cumin seeds
2 bay leaves
3 cloves
1" cinnamon stick
1 star anise
2 green cardamom
1 black cardamom
1 tbsp corainder, finely chopped
2 green chilli 
Salt to taste
4 cup water

Method
Wash and soak the rice for at least half an hour. Drain the water and keep it aside. Heat ghee in a pan. Add the whole garam masala and fry for a few seconds. Add the cumin seeds and when it begins to crackle, add the drained rice, stir fry for a couple of minutes till the ghee coats the rice and it looks glossy. Add hot water and salt. Cover the pan and bring to a boil. Once it boils, reduce the flame to low, cover with a lid and cook for about 15 minutes till all the moisture is absorbed by the rice. The rice will be cooked soft and small holes will appear on top. Fluff it up with a fork to keep rice grains separate. Garnish with chopped corainder or fried onion.

Serving tip: This jeera rice can be served with any kind of gravy, either vegetarian or non- vegetarian. I love to serve it with beef bhuna, butter chicken or fish fry.

CHICKEN AND BROWN RICE
Brown rice is whole grain rice. It has a mild nutty flavour and is chewier and more nutritious than white rice. 100 grams of cooked brown rice contains 2.32 grams of protein, 112 calories and1.8 grams of dietary fiber. It also contains vitamin B complex and minerals.

Ingredients
1 cup long-grain brown rice
1 whole cut-up chicken, skin removed, breasts halved crosswise
2 tbsp olive oil
Coarse salt and ground pepper
1 medium onion, chopped
4 cloves garlic, crushed
4 plum tomatoes, diced
2 roasted red peppers, drained and sliced into 1/2- inch strips
1 cup green peas
Lemon wedges, for serving

Method
Heat oil in a large pan  over medium heat. Season chicken with 1 tsp salt and 1/4 tsp pepper. Cook, turning, until golden on all sides, for about 10 minutes. Transfer to a plate. Add onion, garlic, salt and1/4 tsp pepper to pan. Cook, stirring frequently, until onion has softened, which should be in 3 to 5 minutes. Stir in rice, tomatoes, pepper and 1 and 1/2 cup water and chicken pieces in rice mixture. Bring to a boil, reduce heat. 

Cover, and simmer over medium-low heat until rice is tender. Sprinkle peas over contents of pan, cover, and remove from heat. Set aside until peas are heated through, about 10 minutes. Serve with lemon wedges, if desired.

POTATO RICE
This is a simple and delicious one pot meal made with potatoes and rice. It makes a perfect lunch box recipe. It is very easy to make while being healthy and filling at the same time. Kids and adults will love this 
a lot.

Ingredients
2 cups rice
11/2 onion, chopped
20pcs baby potato
1 tsp grated ginger
1 tsp cumin seeds
1 tsp cumin powder
1/2 tsp garam masala powder 
4  green chilli 
1 lemon, juice
Corainder, handful
2-3 strands curry leaves
Salt to taste

Method
Cook the rice separately and keep aside. Heat oil in a wide vessel and splutter some cumin seeds. Sauté the onions, green chills and ginger. Add  cilantro and curry leaves. Add potato and cumin powder. Mix it properly, cover and cook. When the potatoes are well cooked, mix the cooked rice and garam masala powder. Add salt and lemon juice. At last add chopped corainder and switch off. Serve hot.

FISH RICE
Ingredients
2 cups  basmati rice
4 fish fillets
1 onion
2 green chill is
2 tbsp  ginger-garlic paste
2 tomatoes, crushed
Coriander leaves, handful
Mint leaves, handful
2 tsp chilli powder
1tsp coriander powder
1 tsp cumin powder
1 tsp cumin powder
1/4 tsp turmeric powder
1/2 cup curd
Salt to taste
2 tbsp ghee
1 tsp cumin seeds
5 cloves
2 pieces cinnamon stick
2 pods cardamom
1 bay leaf
10 Cashew nuts/ Almond
For fish
4 tbsp oil
1/2 tsp chilli powder
1/2 tsp salt, 1/4 tsp turmeric powder
1/4 tsp pepper
1 egg

Method
Wash and soak the rice for half an hour. Fry the rice in 1tbsp of ghee and keep aside. Cut the fish fillets into small pieces. Take a small bowl, beat the egg with chilli powder, pepper powder, salt and turmeric powder. Coat the fish pieces with above mixture and shallow fry it. Keep it aside. Heat ghee in a deep pan nod add cinnamon, cardamom, bay leaf and cloves. Add onion and fry it until golden brown. Add the ginger-garlic paste and green chillies and fry for 2-3 minutes. Add the tomato purée along with the chilli powder, coriander powder, cumin powder, turmeric powder and curd and fry till a nice spicy paste is formed. Add the nuts to this mixture. Put the mixture with the rice into a pan with 3 cups water and let it cook. When the rice is done add the fried fish pieces to it. Gently toss everything without breaking the rice and keep covered for 10 minutes. When it is done garnish with coriander and mint leaves, and few fried fish pieces on top.  Serve hot with raita.

Photo: Collected