Some Great Rice Dishes
December 11, 2008
Hey all you rice lovers, here are some special recipes for all of you, which will surely be loved by you.
Lemon and saffron risotto
Ingredients:
4 cups vegetable stock, 50 gm butter, 15 saffron threads, 11/4 cups risotto rice, 1 bunch asparagus, tbsp lemon juice, 2 ¾ ounce grated parmesan cheese
Method:
Pour stock into large saucepan over high heat. Cook until almost boiling, and then simmer on low flame.
Melt butter in a large heavy –based pan over medium heat.
Add onions and saffron and cook until onions are transparent. The Italians call this step soffrinto.
Add rice and stir until the grains are glossy and well-coated in the buttery saffron. This step is called tostatura.
Add 1 cup of the stock gradually. Stir until it is absorbed and the rice is very fork-tender.
Blanch asparagus in the boiling water. Rinse with cold water to give it a bright green color. Drain and slice into small pieces.
Add lemon juice and parmesan to the risotto, stirring vigorously. This final step, called mantecatura, is essential for achieving the creamy texture you want.
Season with salt and freshly ground black pepper and other condimenti, or herbs and spices of your choice.
Spoon into warm bowls and top with asparagus spears.
Payasam
Ingredients:
1 cup broken rice, 1 cup hick coconut milk, 2 cups thin coconut milk, ½ cup jaggery, elaihi powder to taste, 2 tbsp broken cashew nuts and raisins, 1 tsp ghee
Method:
Clean and wash rice well. Cook till soft in the thin coconut milk.
Add jaggery. Stir until it dissolves.
Add the thick coconut milk. Cook on low heat until the payasam is thick and pale brown.
Fry cashew nuts and raisins in ghee until golden brown. Add to the payasam.
Garnish with elaichi powder.
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