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Rice Dishes

Dinner, Lactose Free, Mexican, Recipes, Rice Dishes, Side Dishes

Rice with Poblanos & Corn

November 25, 2024

This beautiful rice dish, fragrant from roasted poblanos and sweet corn kernels, is a flavorful side dish to accompany your favorite Mexican meals. The poblanos give the rice a rich smoky flavor and fresh corn kernels add a sweet and satisfying texture.

The hint of allspice in the rice adds a warm depth of flavor that makes this rice unlike other rice dishes I often make.

Long grain or jasmine rice works well for this dish. I love the scent of jasmine rice as it cooks, filling the kitchen with its light floral scent.

A toaster oven is the way to go when roasting the poblanos. If you don’t own one, you can easily roast them in your oven or on a grill. You want them to get nicely charred so that smoky flavor shines through in the rice.

I love how the poblanos rise to the top as the rice cooks. It’s one of the most beautiful rice dishes to serve as part of your Mexican inspired meal.

I serve this delicious rice with all types of Mexican food including, but not limited to, enchiladas. It also makes a tasty snack on its own.

Rice with Poblanos & Corn
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Rice with Poblanos & Corn

Recipe by Kiyo
Servings

6-8

servings

Adapted from Nopalito cookbook

Ingredients

  • 1 1/2 tablespoons vegetable or canola oil

  • 2 cups jasmine or long grain white rice

  • 1 tablespoon Earth Balance Buttery Sticks or regular butter

  • 2/3 cup finely chopped white onion

  • 1 1/4 cups fresh corn kernels (from about 2 small ears of corn) or 3/4 cup canned or frozen corn well drained

  • 1 1/4 teaspoons Diamond Crystal kosher salt or 3/4 teaspoon fine sea salt

  • 1/4 scant teaspoon ground allspice (optional but recommended)

  • 3 cups chicken broth (for vegetarian version, Better Than Bouillon No Chicken Base or other vegetarian broth of choice)

  • 3 medium poblano chiles (1/2 pound), roasted, peeled, seeded stemmed and sliced into 1 x 1/4-inch strips (see notes below)

Directions

  • Heat the oil in a large saucepan (one that has a lid, such as a Dutch oven) over medium to medium- high heat until very hot but not smoking. Add the rice and cook, stirring often, until it starts to become milky white, about 2-3 minutes, adjusting the heat as needed.
  • Clear a space in the center of the pan and add the butter, onion and corn. Stir together with the rice and cook over medium heat until the onion begins to soften, about 2-3 minutes. Add the salt and allspice, stirring well. Stir in the broth. Bring to a boil, add the poblanos, stir and bring back to a boil. Turn the heat down to low, cover the pot and set a timer for 20 minutes. Do not open the pot while the rice is cooking.
  • Turn off the heat and let rice sit covered for 15 minutes before fluffing and serving. (The lid will have quite a bit of condensation on it. When uncovering the rice, quickly flip the lid over so the water does not drip into the rice).

Notes

  • To roast the chiles, wash, pat dry and place on a foil lined baking sheet. Broil in a toaster oven (4 inches from broiler element) or regular oven (6 inches from broiler element) for 15+ minutes, turning frequently with tongs to allow charring on all sides. Place the roasted peppers in a bowl covered with plastic wrap or a zip top bag and allow the peppers to sweat for 15 minutes to soften the skin before peeling.
  • I found that using 1 1/2 cups frozen or canned corn (in place of fresh) added too much moisture to the rice so I decreased the amount to 3/4 cup. Leftover rice can be frozen for a few months.
Breakfast, Dinner, Eggs, Lactose Free, Recipes, Rice Dishes

Chili Crisp Fried Eggs

September 30, 2024

Fried eggs with lacy chili crisp edges and soft yolks is my new favorite dish. Chili crisp adds plenty of flavor and a delightful spicy note. The eggs are perfect served over a scoop of fluffy Japanese rice. This is a meal I could eat for breakfast, lunch, or dinner.

This is a simple and delicious meal you can put together in a jiffy. I’ll sometimes make extra rice and freeze the leftovers in small containers to use later. A quick zap in the microwave and the rice is ready to eat. Furikake is optional but recommended. Its delicious toasted sesame and nori flavor are a welcome complement to the rice. Use your favorite brand of chili crisp for this dish. Zindrew’s O.G. Batch has the perfect level of heat for me. Spicy but not overly so. The crunchy bits of garlic are sublime with fried eggs.

Sunny side up eggs are the way to go here. The contrast of the bright yellow yolks and vibrant red chili crisp pop with color and flavor.

It’s up to you whether you use a spoon or fork. Just make sure to sop up all of the egg and chili crisp with the rice. It’s so good that nothing will be left behind.

Chili Crisp Fried Eggs
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Chili Crisp Fried Eggs

Recipe by Kiyo
Servings

1

serving

Ingredients

  • 1 scant tablespoon chili crisp

  • 1 teaspoon vegetable or canola oil

  • 2 large eggs

  • Kosher salt

  • Freshly ground black pepper

  • 1 green onion, thinly sliced

  • For serving: warm rice, soy sauce, furikake

Directions

  • Heat chili crisp and vegetable or canola oil in a medium nonstick frying pan over low to medium-low heat until shimmering.
  • Swirl the pan to spread the chili crunch and oil mixture throughout the pan. Gently crack 2 large eggs over the chili crisp. Cover the pan and cook for 1 minute and 30 seconds. Uncover the pan and continue to cook until the whites are completely set and the yolks are still runny, about 1 minute and 30 seconds (adjusting heat as needed so the chili crisp does not burn). The edges of the eggs should be crispy.
  • Place warm rice in a wide shallow bowl and sprinkle with furikake and soy sauce if using. Top with the sunny side up eggs. Drizzle any oil left in the pan over the eggs (optional). Season eggs with kosher salt, pepper and green onions.
Dinner, Lactose Free, Recipes, Rice Dishes, Side Dishes, Vegan, Vegetarian

Saffron Rice

September 20, 2024

A little pinch of saffron is all it takes to make this gorgeous golden rice. It’s a terrific accompaniment to fish and chicken. Its striking color and fragrant flavor make this one of the most beautiful rice side dishes you can serve to dinner guests.

Describing the flavor of saffron can be tricky. The fiery crimson threads that come from the Crocus Sativus flower are most often described as having a slightly earthy and grassy flavor as well as being subtly sweet and floral. One thing I am certain about is that it lends itself beautifully to any dish it’s used in. It adds a depth of flavor that is unique.

If you don’t have saffron in your pantry, you can order it online or head to Costco and purchase their Spanish saffron. The tiny jar will last a very long time since you only need a pinch here and there.

Basmati rice is rinsed, soaked for 20 minutes and drained well prior to cooking it.

Finely diced onion is sautéed in butter for a few minutes before the rice is added.

Chicken broth, salt and crumbled saffron threads are stirred into the rice before putting the lid on. Cooking time is just 20 minutes. Let the rice sit undisturbed with the lid on for another 15 minutes or so before fluffing the rice with a fork.

Saffron rice is well suited to accompany many different cuisines. One of my favorite ways to serve saffron rice is with fish, lemon and capers or macadamia nut crusted fish with cilantro pesto sauce. A roasted chicken served with saffron rice would be divine. For a vegetarian version serve the rice with curry, grilled vegetable platter, baked tofu or a hearty salad with chickpeas.

Saffron Rice
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Saffron Rice

Recipe by Kiyo
Servings

6

servings

Ingredients

  • 2 cups basmati rice

  • 2 tablespoons Earth Balance Buttery Sticks (lactose free, vegan) or your favorite butter

  • 1/4 cup + 2 tablespoons finely diced white onion

  • 3 cups chicken broth (for vegetarian version use vegetable broth or water)

  • 1 teaspoon fine sea salt

  • few big pinches saffron threads, crumbled finely between your fingers

Directions

  • Place rice in a sieve and wash several times to remove excess starch. Drain well making sure there is no residual water from rinsing (I tap my sieve on the bottom to help drain the water then place the sieve on a clean kitchen towel to help absorb any remaining water).
  • Meanwhile, in a medium pot with a lid, preferably one that has a wide bottom such as a Dutch oven, melt butter over medium heat. Add onions and sauté for a few minutes just until the onions are slightly soft. Add drained rice and stir to coat the rice with the onions and butter. Add chicken broth (vegetarian version substitute with vegetable broth or water), salt, and a few pinches of saffron (rub the saffron threads between your fingers to crumble into very small pieces). Turn heat up to high and bring to a boil. Immediately lower heat to low setting, cover pot and set timer for 20 minutes.
  • Once the 20 minutes cooking time has passed, turn off heat and let rice rest undisturbed (do not uncover pot) for 15 minutes. There will be quite a bit of condensation on the inside of the lid. Quickly flip the lid over when removing it from the pot to avoid liquid dripping into the rice. Fluff rice with a fork and serve.

Notes

  • Rice freezes well for a few months.
Dinner, Dressing, Japanese, Lactose Free, Recipes, Rice Dishes, Salad, Vegan, Vegetarian, Veggies

Sushi Salad

July 23, 2024

Rice is without a doubt my favorite food (followed by eggs). It’s easy to prepare, versatile, and such a beautiful grain to show off in a salad such as this one. Short grain brown rice works well for this salad. Its hearty texture stands up nicely to the other components and dressing. If brown rice is not your thing, substitute short or medium grain white rice.

The assortment of green ingredients above contributes to this stunning rice bowl. Feel free to switch up with whatever you may have available in your refrigerator. Chopped red cabbage, sautéed carrots, peas, corn, steamed broccoli or roasted veggies would all be tasty additions.

Light miso paste has a slightly sweet and delicate flavor which makes it ideal for dressings.

With slightly earthy notes and a subtle nutty flavor, short grain brown rice is the perfect foil for velvety avocados, crispy cucumbers, edamame, spinach and the umami rich miso dressing.

Serving soy sauce eggs with the salad is a must for me. It brings the entire dish together and makes for a hearty lunch. The various textures and shades of green turn these humble ingredients into a striking and delicious meal. Oishii!

Sushi Salad
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Sushi Salad

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Hetty McKinnon

Ingredients

  • Miso Dressing

  • 2 1/2 tablespoons light miso paste

  • 1 tablespoon toasted sesame oil (Kadoya recommended)

  • 1 1/2 tablespoons mirin

  • 1 1/2 teaspoons sugar

  • 2 teaspoons roasted sesame seeds (white, black, or both)

  • Rice Salad

  • 4 cups cooked short grain brown rice, room temperature (or substitute with short or medium grain white rice)

  • 1 cup boiled edamame beans, cooled

  • 2 small Japanese cucumbers sliced into thin half moons

  • 2 small avocados, diced into large pieces

  • 2 handfuls baby spinach leaves

  • Kizami (shredded) nori for topping (or a toasted nori sheet cut into thin strips)

  • Kosher salt

  • Freshly ground black pepper

  • 4 soy sauce eggs for serving (optional but recommended)

Directions

  • Whisk together the miso paste, sesame oil, mirin, sugar, and 2-3 tablespoons of water until well combined. Stir in sesame seeds. Set aside or refrigerate until ready to serve if making in advance.
  • In a large bowl, combine the cooled rice, edamame, cucumber, avocado, and baby spinach and toss together gently. Transfer salad to 4 bowls, drizzle over some of the miso dressing. Place halved soy sauce eggs in each bowl and season eggs with salt and black pepper. Sprinkle nori strips over the top just before serving. Serve with extra dressing on the side.

Notes

  • Miso dressing can be made up to 5 days in advance of serving
Dinner, Dressing, Lactose Free, Recipes, Rice Dishes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Refreshing Rice Noodle Salad

May 10, 2024

This refreshing, crunchy, rice noodle salad covers all the bases. It’s the perfect meal for those warm days when cooking over a hot stove is out of the question. A tangle of rice noodles and crispy vegetables makes a delightful summer salad.

A mandoline comes in handy for cutting the cucumber and carrot into thin strips. Not to worry if you don’t have one. A good chef’s knife can do exactly the same task.

The dressing is zesty from the fresh lime juice with a hint of sweetness and punch from the Fresno pepper and lemongrass. It’s perfect for springy rice noodles and crispy vegetables showered with lots of fresh herbs.

I serve the salad with sesame tofu. It is one of my favorite summertime meals and because both the salad and tofu can be prepared in advance, it’s a breeze to make for a crowd.

Refreshing Rice Noodle Salad
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Refreshing Rice Noodle Salad

Recipe by Kiyo
Servings

4

servings

Ingredients

  • Salad

  • 7 ounces rice noodles (such as Eden Bifun)

  • 1 large Japanese cucumber with soft core and seeds removed, cut into thin strips (use a mandoline if you have one)

  • 1 medium carrot, julienned

  • 2 cups Napa cabbage, thinly sliced

  • 1/3 cup + 2 tablespoons fresh mint leaves

  • 1/3 cup + 2 tablespoons cilantro leaves

  • 1/3 cup salted roasted peanuts, chopped

  • Fresno pepper rings for serving

  • Lime wedges for serving

  • Dressing

  • 1/4 cup unseasoned rice vinegar

  • 1/2 cup fresh squeezed lime juice

  • 4 teaspoons soy sauce

  • 2 tablespoons + 1 teaspoon granulated sugar

  • 1/2 teaspoon garlic, finely grated

  • 4 teaspoons lemongrass, finely minced

  • 2 teaspoons Fresno pepper, finely minced (cut the rest of the pepper into thin slices to garnish noodles)

Directions

  • Soften rice noodles according to package directions. Drain well and place in a low-sided serving bowl. Cover and chill.
  • Stir all of the dressing ingredients together in a small bowl until sugar has dissolved. Dressing can be made a day in advance and stored in the refrigerator.
  • Toss cabbage, carrot and cucumber strips and 1/3 cup each of torn herbs together. Place vegetables on chilled rice noodles. Drizzle some of the dressing over the noodles and vegetables and mix together gently with two forks or tongs, just enough to coat the noodles. Sprinkle peanuts over the top of the salad along with reserved 2 tablespoons each of torn mint and cilantro. Place lime wedges and Fresno pepper slices around the rim of the dish. Serve with extra dressing on the side.
Appetizers, Dinner, Fish, Japanese, Lactose Free, Pickles, Recipes, Rice Dishes, Vegetarian, Veggies

Maki Sushi Rolls

April 28, 2024

Fresh homemade sushi is hard to beat and not as difficult to make as you might think. It’s pretty cool to be able to customize your rolls by using your favorite ingredients. Once your sushi ingredients are ready to go, the rolling happens quickly. Before you know it, you’ll have tasty maki sushi rolls ready for lunch or dinner.

There’s really no rule when it comes to the ingredients you can use in Maui-style maki sushi. Common ones include spicy tuna (canned), avocado, cucumber, sushi grade tuna, crab, salmon, tamago (egg) and other vegetables such as watercress, carrots, takuan (pickled radish). Shown above are tuna, smoked salmon, and takuan hosomaki (thinner rolls).

If you don’t have a tamagoyaki pan like the one above, use a small non-stick fry pan to cook the eggs.

Prepare the fillings for the sushi while the rice is cooking then refrigerate until ready to use. Wrap your sushi mat in plastic wrap. The mat will stay clean and won’t pick up any scents or oil from the sushi ingredients.

On most occasions I make spicy tuna but sometimes I make a sweet/salty version with soy sauce. This is the type you might find at local okazuya and bento stores. Besides adding flavor, crispy cucumbers, carrots and tamago add color and texture.

The first step is to place a sheet of nori shiny side down on your sushi mat. Spread rice over the nori leaving a 1-inch border free of rice. The amount of rice you use will determine the size of your roll and the amount of rolls you can make with the 2 cups of rice that you cook. My rolls are medium-sized since I don’t use too much rice. I usually end up with 3 medium rolls and 2 thinner (hosomaki) rolls. If you’re using wasabi paste dab it on the rice before adding the other ingredients.

Shaping the rolls will take a little practice but you’ll get the hang of it after your first roll. And it won’t matter much if the first few rolls don’t turn out perfectly. They will still be delicious.

Layer on your ingredients then begin rolling them up. You can choose your own fillings and make vegetarian rolls if you prefer.

Once you have the ingredients tucked into the roll, continue to roll while lifting the top portion of the mat up as you roll.

I packed a sushi bento for a friend and delivered it to his work place for a surprise snack.

I thought I would try an inside-out roll with avocado. To my surprise I didn’t botch the roll! We have lots of avocados now so I’ll give this another go very soon.

Maki Sushi Rolls
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Maki Sushi Rolls

Recipe by Kiyo
Servings

4

servings

Depending on the amount of rice you use in each roll, this recipe will make 3 medium and 2 small rolls (hosomaki) or 4 medium rolls

Ingredients

  • Sushi Rice

  • 2 rice cooker cups short grain white rice

  • 1/4 cup unseasoned rice vinegar

  • 2 1/2 tablespoons granulated sugar

  • 1 1/2 teaspoons fine sea salt

  • Filling Ingredients

  • 1 small carrot, julienned (blanch 1 minute in 1 cup water mixed with 2 teaspoons sugar, 1 teaspoon mirin, and 1/2 teaspoon salt)

  • 1 small Japanese cucumber, cut into wide strips (remove any seeds with your knife)

  • 1 avocado, sliced

  • 1 (5 ounce) can tuna in water, drained (mixed with 3 tablespoons mayonnaise and 1 1/2 tablespoons sriracha + 1/4 teaspoon of shichimi togarashi, optional)

  • 3 eggs, whisked (mixed with 1 teaspoon sugar, 1 teaspoon mirin, 1/2 teaspoon light soy sauce) cooked over medium-low heat in a small pan to form a thick layer and sliced into 1/2-inch wide strips

  • 3/4 cup takuan (pickled radish) thinly sliced

  • wasabi paste

  • roasted sesame seeds

  • 5 sheets sushi nori

Directions

  • Cook rice according to rice cooker directions for sushi rice. While rice is cooking, combine rice vinegar, sugar and salt in a 1-cup glass measuring cup and give it a stir. Microwave for 20-25 seconds. Remove and stir until the mixture turns clear, about 2 minutes. Set aside until ready to use.
  • Place hot rice in a large shallow bowl or dish, such as a 9×13 glass baking dish. Immediately drizzle the prepared sushi vinegar over the warm rice and fold in gently to evenly season the rice. Using swift cutting motions gently break up the rice while fanning as you go (do not stir the rice or it will become clumpy and mushy). Fanning the rice helps to remove excess moisture and also gives the rice a shiny appearance. Cover rice with a damp kitchen towel or plastic wrap and allow to come to room temperature before using, about 1 hour. (Rice should not be left out for more than 2 hours for food safety reasons. Refrigerate sushi rolls if not eating within 2 hours).
  • Cover sushi mat with plastic wrap. Place a piece of nori shiny side down on the mat. Distribute rice evenly over the nori leaving 1-inch free of rice at the bottom portion. Begin placing your fillings onto the rice (upper third area). Lift the bottom edge (closest to you) of the sushi mat while also holding the fillings in place with your fingers and quickly fold over securing them in the first fold tucking in any ingredients that may have fallen out. Continue rolling the sushi away from you gently squeezing the mat to form a uniform sushi roll while lifting and moving the mat forward until the entire sheet of nori is rolled up. Slice and serve rolls with wasabi and soy sauce.

Notes

  • Though the rice may not be quite as soft, leftover sushi rolls can be refrigerated and eaten the following day. Double wrap them in plastic wrap then place in a freezer zip top bag. Remove from the refrigerator 1 hour prior to slicing and serving.
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