Tag: Rice

Rice with cauliflower: a single and balanced dish – Italian Cuisine

We prepare rice with cauliflower, a unique and nutrient-rich first course, which helps our body to fill up with minerals and antioxidants, useful for fighting natural cellular aging and slowing down oxidation.

Staying at home without being able to perform physical activity outdoors or in a gym, as we used to do until a few weeks ago, obliges us to reduce daily calories, to avoid accumulating unpleasant extra pounds. For this reason, we suggest an easy-to-prepare, low-calorie recipe that can be a tasty and satiating single dish at the same time: rice with cauliflower, a combination of cereals and vegetables, perfect for a healthy diet without too many fats.

Cauliflower, all properties

This vegetable belongs to the family of cruciferous and it is rich in minerals, including potassium, phosphorus, calcium and magnesium, useful, among other things, to regulate blood pressure and the nervous system. In addition to this, cauliflower is a source of vitamin A and C, which intervene to strengthen the immune system and to slow down cellular aging. The vegetable also boasts anti-tumor and purifying properties for the liver, as well as anti-inflammatory. In short, a food that we should always have on our tables!

Turmeric in rice with cauliflower

In this recipe of rice with cauliflower you can add a spice, turmeric, which derives from a plant that comes from southern Asia, whose root, yellow or orange, is the part that is used as a coloring or as a spice. The most important active ingredient in turmeric is curcumin, known for its anticancer properties, as it reduces the inflammatory processes that can develop in the body. Turmeric in the kitchen is the main ingredient of Indian curry and is used as a spice on meat, fish, vegetables or cereals, especially rice, which gives it a more rounded taste. In this dish, it also goes very well with cauliflower.

The recipe for rice with cauliflower

To prepare this dish you will need 320 g of Carnaroli rice, 1/2 cauliflower, 1 clove of garlic, 1/2 glass of white wine, 50 g butter, Parmesan cheese, extra virgin olive oil, 2 l vegetable broth and turmeric ( optional).

First of all reduce the cauliflower in many florets, wash them and keep them aside. In a pan put a drizzle of oil, the peeled garlic and brown it. When it is ready, take it off. Then add the cauliflower florets and brown them for a few minutes. Add the rice, toast it two minutes and then put the wine. Once it has evaporated, add a few ladles of hot broth, little by little, until the rice is ready. It will take about 16 minutes. In the end, if you like, add the turmeric. Once the rice is ready, let it stir in the Parmesan and then serve.

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How to cook basmati rice – Italian Cuisine

This variety of rice, famous for its elongated shape and delicate fragrance, can be cooked in different ways while preserving its integrity. Here are what they are

Thin and elongated grain, delicate taste and fragrance. The basmati rice it is a variety that is grown in India and Pakistan. More digestible than other types of rice, basmati has beneficial properties for the body: rebalances gastric functions is regulates blood function. It has a lower glycemic index and gives it a high sense of satiety, that's why it is recommended for those on a diet. It can be cooked in different ways, but in any case two precautions must be taken which will ensure the good cooking of the rice.

Respect the proportions

To achieve the perfect cooking degree, it is essential to use the right amount of rice and water. Basmati rice is cooked by slow water absorption and it is therefore very important to respect the proportions of the two ingredients and avoid putting too little or too much water. To cook rice in the best way, you need to use a quantity of water two and a half times the weight of the rice. For example, if you cook 100 g of rice you will need to use 250 g of water.

Rinse before cooking

To prevent the beans from sticking together, basmati rice must be rinsed in cold water in order to eliminate excess starch. The rice will be ready to be cooked when the rinse water appears clear. Generally they are sufficient 3 or 4 washes.

Cook the rice in the pan

A first cooking method involves the use of pot. Put the quantity of water in proportion to the grams of rice you wish to cook in a saucepan and add a teaspoon of salt. Wait for the water to boil and pour the basmati rice. Stir with a wooden spoon and wait for the water to start boiling again. At that point, lower the heat and cover the pot with a lid. Let it simmer for about 15 minutes without stirring and without ever uncovering the pan, otherwise the steam used to cook the rice flows out. When the rice is cooked, leave it rest a few more minutes is shell the beans with a fork before serving on the table.

Cook the basmati rice in the microwave

An alternative to cooking on the stove is to cook rice in the microwave oven. Always make sure the rice has been well rinsed and get a container that can be put in the microwave. Always taking into account the proportions between rice and water, pour them into the container and place in the oven. Cook for 6-7 minutes at high heat, then cover with plastic wrap and let it go for others 15 minutes on medium power. After the indicated time, let it rest for another 5 minutes and stir with a fork to separate the beans.

Bake in the traditional oven

Basmati rice can also be cooked in traditional oven. First boil the quantity of water you need on the stove and then pour it into a saucepan together with the rice and salt. Cover with aluminum foil and bake in the oven preheated to 180 °. Cook for 25-30 minutes. Remove from the oven, remove the aluminum and also in this case use a fork to shell the beans.

5 recipes with basmati rice from La Cucina Italiana

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Rice Pizzette – Rice Pizzette Recipe – Italian Cuisine

The rice pizzas they are a delicious appetizer and above all gluten free, therefore perfect for all celiac friends. Seen and considered that they have the shape of pizzas (although not really being it, as you will understand from the ingredients and procedure), they are also perfect for a buffet dinner or a party for children. The peculiarity of these rice pizzas it lies right in the base, which is not made of pasta for pizzas, but of rice! Yes, I know it sounds strange, but think of it as small open arancini, if you want;) The nice thing is that yes, here you see them prepared from scratch, but in reality you can also use this recipe to recycle leftovers of rice or risotto … not as bad as recycling idearight?

Boil the rice in salted boiling water, drain it al dente and add saffron and Parmesan.
Stir and let cool, then add the egg too.

Take the rice one handful at a time: create a meatball, mash it in your hands and place it on the baking tray lined with parchment paper, giving it a round shape.
Continue with all the rice.
Fill each pizza with 1 tablespoon of puree (previously seasoned with salt and oil) leaving the edges free, then add a few pieces of mozzarella in the center.

Bake for about 5 minutes in a preheated convection oven at 200 ° C: the rice pizzas are ready.