Best rice dishes most Americans have probably never heard of

@xavskitchen

RICE FROM AROUND THE WORLD 🌍 I’m on a mission to find the world’s best rice dish. This is part 14 and today we’re taking a trio to Portugal to make some Arroz de pato! A classic Portuguese duck rice recipe 🇵🇹 (2) Broth: 2 duck leg quarters 150g pancetta/smoked bacon whole 1 chourico/chorizo ring ½ red onion diced 1 leek diced 2 carrots died 3 garlic cloves 250ml port wine 5 thyme sprigs or 2 tablespoon dried thyme 3 bay leaves 2l water Salt to taste Rice: 1 red onion finely diced 2 garlic cloves finely diced 1 carrot sliced 1 tablespoon paprika 2 bay leaves 1 cup par boiled long grain rice 2 cups of the broth (1) A great arroz de pato starts with the broth. Heat up a large stock pot on a medium heat! Add a dash of neutral oil, then add the vegetables and cook for a few minutes. Add the port wine, thyme and bay leaves, then cook until reduced by half. Pour in the water, duck leg quarters chorizo ring and pancetta, then cover and cook for 1 hour 30 minutes, until the duck is tender. (2) Once cooked, strain the stock and reserve. Chop the chorizo and pancetta, then pull the meat off of the duck, shred and set aside. To make the rice, heat up a large pot on a medium heat, add some oil followed by the onion, garlic and carrot. Cook for a few minutes until soft, then add the bay leaves & paprika, then cook for a further 2 minutes. Add the washed rice and toast for 30 seconds. Pour in the stock, half of the chopped chorizo, all of the pancetta and the shredded duck, mix well and cover and cook for 15 minutes on a low heat. Remove from the heat and allow to steam for a further 10 minutes, then fluff up with a fork. (3) Finally, place the rice in an oven proof dish, then bake for 20 minutes at 200C, until crispy on top. Serve and enjoy!

♬ original sound - Xav

@chefjjskitchen

The best rice dish to ever exist Kabsa🇸🇦(كبسه) Ingredients (1 chicken & 2 cups of rice) Serves 3-4 people - 1 chicken - 2 cups of @canarybasmati - 1 onion - 1 carrot - 2 tbsps tomato puree - 1 chicken stock cube (optional) - zest of 3 oranges - 2 tbsps ghee - salt to taste Note: once you add the rice to the pot. Add enough water to cover the rice. Almost a 1 cm not even. That will keep the rice fluffy. Aromatics: ( optional but mandatory) - 2 sticks of cinnamon - 3 bay leaves - 4 cardamom pods - 3 cloves - 2 star anise - 2 lumis Spices: - 1 teaspoon black pepper - 1 teaspoon garlic powder - 1 teaspoon ginger powder - 1 teaspoon paprika - 1 teaspoon chili powder - 1 teaspoon coriander powder - 1 teaspoon nutmeg powder - 1 teaspoon cinnamon powder - 1 teaspoon cardamom powder - ½ teaspoon cumin powder - ½ teaspoon turmeric - ½ black lumi powder Note: not all of these spices might be in your spice cabinet and that is ok. Use what you have. Daqoos: - 3 tomatoes - 1 onion - 3 chilies or 1 bell pepper - 1 peeled lemon - 3 cloves of garlic - a bunch of fresh mint - 1 teaspoon coriander powder - ½ teaspoon cumin powder - salt to taste Note: use fresh coriander if you like it fresh. Or powder if you find coriander leaves soapy. Adjust the consistency with splashes of water.

♬ original sound - Chef jj

@chef_joseph_hadad

Middle Eastern Yellow Rice 🍚 the BEST you'll ever try 🙌Recipe in Romanian + English ⬇️ Ingredients x5 portions: - 300g long grain rice - 2 tablespoons chopped roasted almonds - 2 tablespoons soaked raisins - 1 small celery root - 1 white onion - 1 carrot - 1 tablespoon chopped parsley - ½ teaspoon turmeric - 2 thyme sprigs - 450 ml water - 5 tablespoons olive oil TIPS: For one measure of rice use one and a half measure of water - 1:1.5 ratio Process: 1. Sauté the chopped onion in the olive oil until it is translucent. Then put the rice and cook until it is also transparent. 2. In the meantime, bring the water to a boil together with the turmeric, carrot and celery chopped into small cubes, salt, pepper and thyme. 3. When the water starts boiling, pour the mixture over the rice, incorporate, cover with a towel, put the lid on and lift the edges of the towel over the lid. BE VERY CAREFUL with the towel so it doesn't catch fire. 4. Boil on high heat for 1 minute, then cook on low heat for 22 minutes. 5. Sprinkle with almonds, parsley and raisins, mix well and serve. Good appetite! 🇷🇴👇 Ingrediente x5 portii: - 300g orez bobul lung - 2 linguri migdale coapte tocate - 2 linguri stafide înmuiate - 1 rădăcină țelină mică - 1 ceapă albă - 1 morcov - 1 lingură pătrunjel tocat - ½ linguriță turmeric - 2 crenguțe cimbru - 450 ml apă - 5 linguri ulei de măsline TIPS: Pentru o masura de orez folositi o masura si jumatate de apa - 1:1.5 ratio Proces: 1. Căliți ceapa tocată în uleiul de masline până când este translucidă. Apoi puneți orezul si gătiți până când este și el transparent. 2. Între timp puneți apa la fiert împreună cu tumericul, morcovul și țelină tocate cubulețe mici, sarea, piperul și cimbrul. 3. Când apa începe să fiarbă, turnați amestecul peste orez, încorporați, acoperiți cu un prosop, puneți capacul și ridicați marginile prosopului peste capac. ATENȚIE MARE la prosop să nu ia foc. 4. Fierbeți la foc mare pentru 1 minute, apoi gătiți la foc mic pentru 22 de minute. 5. Presărați cu migdale, pătrunjel și satfide, amestecați bine și serviți. Poftă bună! #recipes_by_joseph_hadad #rice #middleeast

♬ CLEARED - Remix - Lilithzplug

@cheffinwithzach

How to make tahdig–the crunchy, golden layer of rice that every Persian fights over. @Boywithnojob Ingredients 3 cup basmati sela rice 6 cups water Salt ¾ teaspoon turmeric ½ teaspoon saffron, crushed and brewed in ½ c ice ⅓ cup neutral oil Directions 1. Rinse basmati rice until water runs clear. Cover again in water and let soak for 1 hour. 2. Brew saffron: add the saffron into a mortar and pestle with a pinch of salt. Grind into a fine powder and add ice. Let melt. 3. To a non-stick pot, add water and enough salt so that the water is as salty as the sea. Bring to a boil and add rice. Parboil until 70% of the way cooked–about 5 minutes. If unsure, give the rice a taste–it should be al dente with the center still slightly white and opaque. Pour the rice into a strainer and rinse with cold water to stop it from cooking. 4. In a nonstick pot, add the saffron water, oil, and turmeric. Mix well, then add rice back into the pot. The rice should be piled into a pyramid shape. Make a few holes halfway down to let steam escape. Cover the top with a towel and the lid. Place pot over medium-high heat for 15 minutes, then turn to low and let cook until the bottom is crispy and develops a deep golden brown color, about 50-60 minutes. You can check the doneness of the tahdig by lifting the edge with a rubber spatula. 5. To serve, place a plate over the top of the pot. Using gloves or a towel to prevent yourself from burning, hold both the plate and pot together, and flip in one swift motion. Serve.

♬ original sound - Zachary Neman

@xavskitchen

RICE FROM AROUND THE WORLD 🌍 I’m on a mission to find the world’s best rice dish and were starting this series off with a trip to Italy, to make some Risotto alla Milanese. A creamy & rich saffron infused risotto with parmesan cheese. A true delight Let me below what rice dish you want me and to make and where does this rank among your favourite rice dishes (2) Stock: 1 chicken leg quarter 1 brown onion roughly chopped ½ a leek 1 small stalk of a celery 1 small carrot 3 bay leaves 1 tablespoon dried thyme 250ml white wine 1500ml water Risotto: 1 brown onion finely diced 1 cup of Carnaroli risotto rice 100ml white wine 1 litre of the stock approx* 80g parmesan cheese 2 tablespoon saffron water Salt & black pepper taste (1) A good risotto always need a strong stock, so to start this one off, your gonna heat up a large stew pot on a medium high heat. Add some neutral oil, then once smoking hot, add the chicken and sear on each side. Next add the vegetables and lightly sear. Pour in the white wine to deglaze, then let reduce for 10 minutes. Pour in the water, cover and let simmer for 1 hour. (2) Strain the stock and set aside in a separate pan. To start the risotto, heat up a skillet on a medium heat, then once hot add the olive oil. Add in the onion and cook for a few minutes until soft. Add the rice and toast for 1 minute, then pour in the white wine. Allow the wine to reduce (as seen in video), then add in the stock slowly, one ladle at a time, using a sieve until each ladle has been absorbed by the rice using a sieve. It’s super important to note that your stock must be hot when you pour it in. After all the stock has been added, and the rice is cooked, add in the saffron and parmesan and cook for a further few minutes #risotto #rice #italianfood #italy #homecooking #comfortfood

♬ Che La Luna - Louis Prima

@nomadetteats

RAINBOW RICE | recipe 👇🏽 Nasi Hujan Panas literally translates to hot rain rice - supposedly rainbows are most common during those flash rain during hot days 🌈 PSA: you can saute in your rice cooker too, I do this on extra lazy days when I dont want to do a lot of washing up 😀 If you just want the ~colourful rice effect~, skip the sautéing and add the colouring on cooked rice! - 2 cups basmati rice - 1 cup evaporated milk (or milk) - 1 cup water (or enough to top the rice cooker) - blended aromatics: onion + ginger + garlic - 2 tablespoon butter/ghee - 3-4 Pandan leaves, knotted - 4 spices: cinnamon, cardamom, star anise, cloves - 1 teaspoon salt - 1 teaspoon sugar - 1 teaspoon chicken stock powder - food colouring: red, blue, yellow Turn rice cooker on and melt butter/ghee with the 4 spices. let sit for about 3-4 mins, until there is some sizzling happening. Add aromatics paste and knotted leaves next. Saute for another 1-2 mins until smells good. Rinse rice until water runs clear and add to the rice cooker pot. Add milk, salt, sugar, chicken stock powder, stir to combine. Put the lid down and cook. Once rice cooker sets off, open the lid and create random holes with a chopsticks. Pour in food colouring in each hole. Close back the lid and let stand for another 5 mins - open the lid, and gently mix with the paddle to get ~rainbow rice~ EAT! 🥘 full recipe, search “rainbow rice” on nomadette.com #easyrecipe #malayrecipe #sgfood #recipe #eid #hariraya #easyrecipes #sgfoodblogger #rice #ricecooker

♬ original sound - Nomadette Eats - Nomadette Eats

@brendanpang

GOLDEN MOON STICKY RICE 🍳🍚🥢 a rich, comforting dish that’s as beautiful as it is delicious.   Serves 2 - 3   Sticky Rice - 3 cups glutinous rice - 60g unsalted butter - 2 shallots, thinly sliced - 6 - 8 dried shiitake mushrooms, rehydrated and sliced - 1 tablespoon dried shrimp, soaked - 3 links Chinese sausage, sliced - 80g Chinese cured pork, chopped - ¼ cup Chinese cooking wine - 3.5 cups chicken stock - 1 cup water chestnuts, sliced - 2 tablespoon light soy sauce - 2 teaspoon dark soy sauce - 1 tablespoon oyster sauce - ½ teaspoon salt   To Serve - Oil, for cooking - 3 eggs - Coriander - Chopped spring onion - Fried shallots - Chilli oil (homemade recipe)   Rinse the glutinous rice several times until the water runs clear, then drain well. Set the Instant Pot to the sauté function, or use a wok over medium heat. Add the butter and, once melted, stir in the shallots and mushrooms. Cook for 6 - 8 minutes, or until golden and fragrant. Add the Chinese sausage, cured pork, and dried shrimp, and continue cooking until the edges of the meat turn slightly crisp. Pour in the Chinese cooking wine, stirring until it evaporates, then add the drained rice. Mix well to coat the grains evenly with all the flavour. Next, add the water chestnuts, chicken stock, light and dark soy sauce, oyster sauce, and salt. Stir everything together until well combined. Switch the Instant Pot to high pressure and cook for 15 - 20 minutes. If using a rice cooker instead, soak the rice for 2 hours beforehand. Cook the shallots, mushrooms, sausage, cured pork, and shrimp in a pan before transferring everything to the rice cooker with the seasonings and liquid, then cook as usual. While the rice is cooking, heat a little oil in a pan and fry the eggs sunny side up. To serve, place a fried egg yolk-side down in each bowl, spoon the sticky rice over the top, and carefully invert onto a plate. Finish with fried shallots, chopped spring onion, coriander, and a drizzle of chilli oil if desired. #StickyRice #AsianRecipes #HomeCooking #ComfortFood #RiceLover

♬ original sound - Brendan Pang | Cook & Author

@cookingwith_penny

One pot rice #rice#riceart#taiwanesesausage#Chinesefood#ricerecipe#ricecooker#ricecookerrecipe#ricecookerhack

♬ 放个大招给你看 - 超会玩的OPPO Reno（永彬Ryan.B）

@jalalsamfit

Crispy Honey Garlic Chicken Fried Rice🍗🍯🍚 One of the best sheet pan recipes, so simple and delicious - Minimal effort, a game changing way to meal prep for the week! Macros Per Serving (8 Total) 550 Calories | 42g Protein | 52g Carbs | 18g Fat Ingredients (Makes 8 Servings) Honey Garlic Chicken - 1300g Raw Boneless Chicken Thighs, cubed and fat trimmed - 2.5 teaspoon Black Pepper - 4 teaspoon Garlic Granules - 3 teaspoon Onion Powder - 2 teaspoon Chilli Flakes - 6 teaspoon Olive Oil - 50g Honey - 30g Light Soy Sauce - 25g Dark Soy Sauce Creamy Sriracha Sauce - 300g Low Fat Yogurt - 120g Light Mayo - 50g Sriracha - 25g Honey - 1.5 teaspoon Smoked Paprika Toasted Sesame Fried Rice - 450-500g Frozen Mixed Vegetables (i had carrots, sweetcorn, green beans, peas) - 100g Green Onion, white part - 40g Sesame Seeds - 350-400g Uncooked White Rice (700-800g Cooked) - 40g Light Soy Sauce (adjust based on color) - 50g Green Onion, green part - 20g Light Butter, gives silky smooth texture to rice 👨‍🍳 Instructions 1. Slice chicken thighs into small cubes, trim excess fat, add seasoning with olive oil, honey and soy sauce. Mix well, set aside 2. In a bowl, add yogurt, mayo, sriracha, honey and smoked paprika. Mix till smooth. Bottle and refrigerate for the week 3. In a large lined sheet pan, spread marinated chicken, add cooking spray then oven bake for 20 mins at 190C / 390F until golden brown & crispy 4. Once chicken is cooked, remove from pan leaving resting juices. Add mixed veggies, green onion and sesame seeds. Mix thoroughly in all the chicken juices. Spread flat and oven roast for 15 mins 5. Once cooked, add leftover rice, soy sauce, green onion and light butter. Mix gently till coated and fluffy. Add chicken, mix well then serve with creamy sauce & ENJOY! . . . . #friedrice #honeygarlic #sheetpan #mealprep #healthyrecipes

♬ original sound - Jalalsamfit

@cheffinwithzach

EASY and ULTRA FLAVORFUL one pot chicken tikka masala rice. Recipes at www.cheffinwithzach.com (in bio)! You guys loved the one pot Shawarma rice so I’m back with another banger one pot rice dish. It’s essentially a chicken tikka masala, but the rice is cooked in there too. A one-pot biryani (kinda) if you will! I served it up with cucumbers I tossed in a green chutney as the dressing, and after doing so I can’t believe nobody has done this before. It just makes SENSE. Regardless of how this dish is classified, let me make one thing clear: YOU WILL LOVE IT.

♬ original sound - Zachary Neman