Quick Tips For Rice

  • If recipe calls for cooked rice or a packaged seasoned rice product, start cooking rice first, then begin preparation of the recipe ingredients.
  • Cook double batches of rice so you will always have enough extra rice on hand to prepare your next meal. Refrigerate for up to one week or freeze up to 6 months.
  • Read recipe in advance to familiarize yourself and plan out the do-ahead steps.
  • At the grocery store, purchase items in the form you will use them in a recipe; purchase shredded or grated cheese, boneless skinless chicken breasts and cut-up fresh vegetables from the salad.
  • Assemble ingredients before beginning to cook. This way you'll know immediately if you have all ingredients on hand before you begin.
  • For delicious flavor, cook rice in chicken or beef broth instead of water. Try a Mexican flair with chili peppers, cumin, garlic, or cilantro during cooking; or an Italian accent by adding chopped garlic, basil, onions or oregano. and for a delicious French twist, add rosemary, basil or chives.
  • Top hot buttered rice (white or brown) with brown sugar, maple syrup, fruit preserves, fruit, yogurt or raisins just as you would any hot cereal.
  • Toss hot cooked rice with crisply cooked, crumbled bacon; top individual servings with a poached egg and shredded cheese.
  • An easy curry rice can be created by simply stirring toasted almonds or pine nuts, toasted shredded coconut, curry powder and cumin into cooked rice.
  • For a quick yellow rice, stir tumeric, onion powder and a dash or garlic powder blended with butter or margarine into cooked rice.
  • A quick vegetable pilaf is a snap. Just sauté 2 cups mixed vegetables (peas, corn, chopped onions, diced zucchini, celery, yellow squash, carrot, bell pepper or green beans) in 1 tbsp. vegetable oil until tender and stir in cooked rice.
  • Scramble cooked rice with eggs for a hearty breakfast treat.

Sicilian Rice


Serves 4

  • 1 lb. lean ground turkey
  • 1 medium onion, chopped
  • 1 28-oz. jar prepared spaghetti sauce
  • 1 tbsp. Italian seasoning
  • 3 cups cooked rice
  • 1/2 cup (2 oz.) grated Parmesan cheese

Brown turkey in large nonstick skillet over medium-high heat, drain fat and liquid, if necessary. Add onion, cook and stir 2 to 3 minutes or until onion is tender. Add sauce and Italian seasoning; reduce heat to medium, simmer 5 minutes. Add rice, stir until blended and thoroughly heated. Sprinkle with parmesan cheese; serve.


Creole Rice

Serves 4

  • 3/4 lb. smoked sausage, cut into 1/2-inch thick slices
  • 1 medium onion, chopped
  • 1 14-1/2-oz. can stewed tomatoes
  • 1 10-oz. package frozen peas, partially thawed
  • 1 package (4.4- to 6.8 oz.) Spanish flavored seasoned rice mix, prepared according to package directions*

Heat large nonstick skillet over medium-high heat until hot. Add sausage and onion. Cook and stir 3 to 5 minutes or until sausage is browned and onion is tender. Stir in tomatoes and peas. Bring to a boil; reduce heat, cover and simmer 5 to 7 minutes until peas are thoroughly cooked. Stir in rice, cook 2 to 3 minutes or until mixture is thoroughly heated.

*If package preparation instructions call for addition of tomatoes, omit.


Provided by USA Rice Council

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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This page modified January 2007

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