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Boiled rice
Rice grains boiled in salted water or steamed until soft, pale, with a neutral mild taste, as an all-purpose side for meat, fish, vegetables and sauces.
Boiled rice is rice grains (white, brown, long- or short-grain) boiled in salted water or steamed until soft, pale, with separate or slightly clinging grains depending on the variety and a neutral mild taste. It is served as an all-purpose side for meat, fish, poultry, vegetables and sauces, used for salads, fillings, meatballs, cabbage rolls, soups and fried rice.
Recipes with this ingredient
Recipe taken from the magazine "1000 tips for a cook.
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Butter chicken is one of the most famous Indian recipes that originated in Delhi in the mid-20th century. Tender pieces of chicken soaked in aromatic spice paste are first sautéed and then simmered in a rich creamy sauce. The dish has a rich, creamy flavor with a slight tang from tomatoes and apple cider vinegar, while the garam masala spice blend adds zest. Cashews lend creaminess to the sauce, and cream makes it velvety. Butter chicken pairs perfectly with fluffy basmati rice and fresh cilantro. This dish not only warms the soul but also offers a journey into the heart of Indian cuisine, reflecting its love for rich aromas and deep flavors.
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A recipe from Thibault Villanova's book "Cooking Like in Anime. Recipes for Real Otaku!".
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The recipe is taken from the book by Seymourina Cruz and Elisa Jehan "The White Book of Recipes for Children.
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4
30
Meatballs in tomato sauce are a comforting dish where the softness and juiciness of the meatballs combine with the rich aroma of tomatoes and spices. Their origin can be linked to traditional recipes from various cuisines around the world, where meat is stewed in small balls in sauce, revealing depth of flavor. In this version, juicy beef meatballs are complemented by a velvety tomato sauce that adds pleasant acidity and gentle sweetness to the dish. Cauliflower and aromatic herbs enhance the flavor palette, making it richer. This dish pairs perfectly with pasta, mashed potatoes, or crusty bread, turning every meal into a cozy gastronomic delight.
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Chicken in a skillet is a simple and traditional dish of Russian cuisine that stands out for its tender meat and rich aroma. Golden-brown fried chicken legs stewed with garlic, thyme, and butter acquire a unique flavor – soft, juicy, with light herbal notes. The dish is often served with rice that perfectly absorbs the buttery sauce, giving the side dish a rich taste. This method of preparing chicken originated in Russian home cooking where simplicity, heartiness, and natural ingredients are valued. It is perfect for a family dinner, creating an atmosphere of coziness and warmth. Serve with your favorite side and enjoy the harmony of flavors!
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Recipe taken from the book "Ural cuisine.
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50
Rassteigai is a traditional Russian pie of a certain shape: an oblong boat with a hole at the top, from which various fillings are visible. You can cook rasstegai with anything. In this recipe, salmon fillet and boiled rice are used as fillings , which support each other well under any circumstances. This rasstegai is good to serve with fish soup or broth. If you don't have salmon on hand, you can use any other available fish.
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The recipe is taken from the collection of recipes by Nastya Ozerova.
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1
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The recipe is taken from the book "Bon Appetit" by Gunther Linde and Heinz Knobloch.
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60