Rice – Barefoot Stiletto https://barefootstiletto.com Keep your feet on the ground and reach for the stars Tue, 03 Dec 2024 04:36:46 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 https://barefootstiletto.com/wp-content/uploads/2021/11/cropped-421564_120855864709743_171152364_n-32x32.jpg Rice – Barefoot Stiletto https://barefootstiletto.com 32 32 Chutney Mayo Chicken & Rice Bake https://barefootstiletto.com/2024/12/02/chutney-mayo-chicken-rice-bake/ Tue, 03 Dec 2024 04:36:46 +0000 https://barefootstiletto.com/?p=4716 Chutney Mayo Chicken & Rice Bake Ingredients: 1 cup of Spekko Long Grain Parboiled Rice […]

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Chutney Mayo Chicken & Rice Bake

Ingredients:

  • 1 cup of Spekko Long Grain Parboiled Rice
  • 500g chicken pieces
  • 2 tsp chicken spice
  • 1 cup mayonnaise
  • 1 cup chutney
  • ½ packet brown onion soup
  • 1 cup water

Method:

  1. Preheat the oven to 180 °C and grease a casserole dish.
  2. Pour the uncooked rice into the base of the casserole dish.
  3. Sprinkle the chicken spice over the chicken pieces and rub to coat evenly.
  4. Arrange the seasoned chicken pieces on top of the rice.
  5. In a large mixing bowl, combine the mayonnaise, chutney, brown onion soup and water.
  6. Whisk to combine.
  7. Pour the sauce over the chicken and rice and cover the casserole dish with tin foil.
  8. Bake for 1 hour covered, before removing the tinfoil and baking for another 20 – 30 minutes until the chicken is cooked through and caramelised.
  9. Serve with a side garden salad and enjoy!
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Curried Rice Salad with Peaches https://barefootstiletto.com/2024/06/18/curried-rice-salad-with-peaches/ Wed, 19 Jun 2024 01:33:46 +0000 https://barefootstiletto.com/?p=4632 Curried Rice Salad with Peaches Boiled normal rice (not basmati rice) Onion Green pepper Mayonnaise […]

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Curried Rice Salad with Peaches

  • Boiled normal rice (not basmati rice)
  • Onion
  • Green pepper
  • Mayonnaise
  • Mrs Balls Chutney
  • Tin of Sliced Peaches, chopped
  • Raja Curry Powder
  1. Mix together mayonnaise and Mrs Balls chutney, tin of sliced peaches, Raja curry powder.
  2. Add all rice, onion, green pepper to Mayo-Chutney mixture.
  3. Mix all ingredients together.
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Mango Sticky Rice https://barefootstiletto.com/2024/04/11/mango-sticky-rice/ Thu, 11 Apr 2024 21:57:28 +0000 https://barefootstiletto.com/?p=4487 Mango Sticky Rice Ingredients: For The Rice: 1 and 1/4 cups (250 g) glutinous rice […]

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Mango Sticky Rice

Ingredients:

For The Rice:

  • 1 and 1/4 cups (250 g) glutinous rice uncooked
  • 1 cup (240 ml) canned coconut milk
  • 1/4 cup (50 g) sweetener of choice
  • 1/3 tsp sea salt

Sauce:

  • 1/2 cup (120 ml) canned coconut milk
  • 1 and 1/2 tbsp sweetener of choice
  • 1 and 1/2 tsp cornstarch or tapioca flour
  • 1 Pinch of sea salt

Other Ingredients:

  • 1 to 2 large mangoes peeled and sliced
  • Toasted sesame seeds or coconut flakes to garnish

Directions:

  1. Soak the rice in a large pot of cold water for at least one hour, preferably three hours or overnight.
  2. Steam the rice over boiling water in a sieve or steamer basket for 30-50 minutes, until tender.
  3. For the sauce, combine 1 cup coconut milk, 1/4 cup sweetener, and 1/3 tsp salt in a pan.
  4. Bring to a boil, then mix in the steamed rice.
  5. Cover and set aside for 45-60 minutes.
  6. Make the extra sauce by combining 1/2 cup coconut milk, 1 1/2 tbsp sweetener, a pinch of sea salt, and the cornstarch in a pan.
  7. Boil and simmer until thickened.
  8. Serve the sticky rice with mango slices, pour some sauce over, and garnish with sesame seeds or coconut flakes.

Prep Time: 1 hour 15 minutes | Cooking Time: 50 minutes | Total Time: 2 hours 5 minutes | Kcal: 350 kcal | Servings: 4 servings

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Shrimp Fried Rice https://barefootstiletto.com/2024/04/11/shrimp-fried-rice-2/ Thu, 11 Apr 2024 19:46:59 +0000 https://barefootstiletto.com/?p=4426 Shrimp Fried Rice PREP TIME: 30 MINUTES COOK TIME: 20 MINUTES MARINATING TIME: 20 MINUTES […]

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Shrimp Fried Rice

PREP TIME: 30 MINUTES
COOK TIME: 20 MINUTES
MARINATING TIME: 20 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES

Ingredients

Shrimp

  • 1 pound large shrimp, peeled, deveined, tails removed
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 1 teaspoon chicken bouillon
  • 1 teaspoon granulated sugar
  • ⅛ teaspoon baking soda
  • 2 tablespoons canola oil

Fried Rice

  • 3 tablespoons water
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon canola oil
  • 1 large white onion, finely diced (about 2-3 cups)
  • ⅓ cup (43 g) diced carrots
  • 2 teaspoons garlic, minced
  • 4 large eggs, beaten
  • 4 cups (744 g) cooked long-grain white rice, cooled
  • ⅓ cup (45 g) frozen peas
  • 1 teaspoon sesame oil
  • green onions, sliced for garnish

Instructions

Shrimp

  1. In a large bowl, combine shrimp, cornstarch, water, soy sauce, chicken bouillon, sugar, and baking soda.
  2. Mix well and transfer to the refrigerator to marinate for 20-30 minutes.
  3. To a large nonstick skillet* over high heat, add canola oil.
  4. Once hot, add the shrimp to the skillet.
  5. Spread the shrimp into an even layer and cook for 1-2 minutes on each side.
  6. Avoid overcooking to prevent a rubbery texture.
  7. Transfer the cooked shrimp to a bowl and tent it to keep warm.

Rice

  1. In a small bowl, mix water, oyster sauce, soy sauce, salt, and pepper.
  2. Set aside.
  3. To the same skillet over medium heat, add oil.
  4. Once hot, add onions and carrots.
  5. Cook for 3-4 minutes, or until softened.
  6. Add garlic and cook for 1 more minute.
  7. Using a spatula, push the mixture over to one side of the skillet.
  8. In the empty space, add the beaten eggs and cook until large curds form and the eggs are mostly set but still slightly moist.
  9. Add the cooked and cooled rice, using your spatula to break up any clumps.
  10. Pour in the prepared sauce, peas, sesame oil, and shrimp.
  11. Toss to evenly coat.
  12. Continue to cook until everything is heated through.
  13. Garnish with green onions and serve warm.
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Grilled Lime Salmon with Avocado-Mango Salsa and Creamy Coconut Rice https://barefootstiletto.com/2024/04/03/grilled-lime-salmon-with-avocado-mango-salsa-and-creamy-coconut-rice/ Thu, 04 Apr 2024 00:47:18 +0000 https://barefootstiletto.com/?p=4399 Grilled Lime Salmon with Avocado-Mango Salsa and Creamy Coconut Rice Ingredients: Lime Salmon: 4 (6 […]

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Grilled Lime Salmon with Avocado-Mango Salsa and Creamy Coconut Rice

Ingredients:

Lime Salmon:

  • 4 (6 oz) skinless salmon fillets
  • 3 Tbsp olive oil, plus more for grill
  • 2 tsp lime zest
  • 3 Tbsp fresh lime juice
  • 3 cloves garlic, crushed
  • Salt and freshly ground black pepper, to taste

Coconut Rice:

  • 1 to 1/2 cups Zico Coconut Water
  • 1 to 1/4 cups canned coconut milk
  • 1 to 1/2 cups jasmine rice, rinsed well and drained well
  • 1/2 tsp salt

Avocado-Mango Salsa:

  • 1 large mango, peeled and diced
  • 3/4 cup chopped red bell pepper (1/2 large)
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup chopped red onion, rinsed under water and drained
  • 1 large avocado, peeled and diced
  • 1 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1 Tbsp Zico Coconut Water
  • Salt and pepper, to taste

Directions:

  1. For the salmon:
    1. In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, and season with salt and pepper to taste.
    2. Place salmon in baking dish, cover, and marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and marinate 15 – 30 minutes longer.
    3. Preheat a grill over medium-high heat during last 10 minutes of marinating.
    4. Brush grill grates with oil.
    5. Grill salmon about 3 minutes per side or until just cooked through.
  2. For the coconut rice:
    1. While salmon is marinating, prepare coconut rice.
    2. In a medium saucepan bring coconut water, coconut milk, rice, and salt to a full boil.
    3. Cover and simmer until liquid has been absorbed, about 20 minutes.
    4. Fluff with a fork, then let rest 5 minutes.
  3. For the mango avocado salsa:
    1. While the salmon is grilling, prepare salsa.
    2. In a medium bowl, toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water.
    3. Season with salt and pepper to taste.
    4. Serve salmon warm with coconut rice topped with avocado mango salsa.

Prep Time: 45 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 10 minutes
Kcal: 650 kcal | Servings: 4

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French Onion Soup Rice https://barefootstiletto.com/2024/04/03/french-onion-soup-rice/ Wed, 03 Apr 2024 21:05:40 +0000 https://barefootstiletto.com/?p=4324 French Onion Soup Rice Ingredients: 1 1/4 cup Long Grain Rice, uncooked 14.5 oz can […]

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French Onion Soup Rice

Ingredients:

  • 1 1/4 cup Long Grain Rice, uncooked
  • 14.5 oz can of Beef Broth
  • 10.5 oz can of French Onion Soup
  • 1 stick of Butter, cold
  • Fresh parsley for garnish

Directions:

  1. Preheat and Prepare:
    1. Preheat your oven to 425 degrees F.
    2. Meanwhile, take an 8×8 inch pan and evenly spread the uncooked rice at the bottom.
  2. Layering Flavors:
    1. Pour the beef broth over the rice, ensuring it’s evenly distributed.
    2. Follow this by pouring in the French onion soup, infusing the rice with its savory essence.
  3. Adding Richness:
    1. Slice the cold butter into pats and layer them evenly over the rice and soup mixture.
    2. This adds a rich, buttery flavor that melds beautifully with the savory notes of the soup.
  4. Baking Brilliance:
    1. Cover the dish with tin foil and place it in the preheated oven.
    2. Let it bake for 25 minutes, allowing the flavors to meld and the rice to absorb the liquid.
  5. Final Touch:
    1. After 25 minutes, remove the tin foil, return the dish to the oven, and bake for an additional 25 minutes, or until the rice is tender and the top is golden brown.
  6. Garnish and Serve:
    1. Once baked to perfection, sprinkle the dish with fresh parsley for a pop of color and freshness.
    2. Serve warm alongside your favorite main course.

Nutritional Information:

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 6
Calories: 191 kcal per serving

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Old Fashioned Rice Pudding https://barefootstiletto.com/2024/04/03/old-fashioned-rice-pudding-2/ Wed, 03 Apr 2024 20:49:12 +0000 https://barefootstiletto.com/?p=4315 Old Fashioned Rice Pudding Ingredients 2/3 c. Minute Rice 2 3/4 c. milk 1/3 c. […]

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Old Fashioned Rice Pudding

Ingredients

  • 2/3 c. Minute Rice
  • 2 3/4 c. milk
  • 1/3 c. sugar
  • 1 tbsp. butter
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla
  • 1/4 tsp. nutmeg
  • Cinnamon
  • 1/2 c. raisins

Directions

  1. Combine Minute Rice, milk & raisins, sugar, butter, salt, vanilla & nutmeg in a buttered 1 quart baking dish.
  2. Bake in 350-degree oven for 1 h, stirring after 15 mins & again when pudding is done.
  3. Sprinkle with cinnamon.
  4. Serve warm or chilled. Pudding thickens as it stands
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Cilantro-Lime Infused Rice https://barefootstiletto.com/2024/03/23/cilantro-lime-infused-rice/ Sun, 24 Mar 2024 04:15:08 +0000 https://barefootstiletto.com/?p=4284 Cilantro-Lime Infused Rice Ingredients: 2 tablespoons extra-virgin olive oil, divided 1 cup long grain white […]

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Cilantro-Lime Infused Rice

Ingredients:

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup long grain white rice
  • 1/2 teaspoon kosher salt
  • 1 & 1/2 cups water
  • 1 teaspoon lime zest
  • 1 bay leaf
  • 1/2 cup fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 clove garlic
  • 2 tablespoons water

Directions:

  1. In a medium pot, over medium heat, warm 1 tablespoon of olive oil.
  2. Add rice and salt; cook, stirring constantly, for 2 minutes.
  3. Stir in 1 & 1/2 cups water, lime zest, and bay leaf.
  4. Bring to a boil, then cover and reduce to a low simmer.
  5. Cook until water is absorbed and rice is tender, about 15 minutes.
  6. Remove from heat and let rest, covered, for 5 minutes.
  7. While rice is resting, blend cilantro, lime juice, garlic, the remaining olive oil, and 2 tablespoons water until smooth.
  8. Remove bay leaf from rice, fluff with a fork, and fold in cilantro-lime mixture. Serve immediately.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 234 | Servings: 4

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Steak & Shrimp Over Tropical Pilaf Rice https://barefootstiletto.com/2024/03/22/steak-shrimp-over-tropical-pilaf-rice/ Fri, 22 Mar 2024 05:24:49 +0000 https://barefootstiletto.com/?p=4236 Steak & Shrimp Over Tropical Pilaf Rice Ingredients: For the Tropical Pilaf Rice: 2 cups […]

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Steak & Shrimp Over Tropical Pilaf Rice

Ingredients:

For the Tropical Pilaf Rice:

  • 2 cups rice
  • 2 cups coconut water
  • 1 cup grilled pineapples, chopped
  • 1 packet sazon
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped

For the Jerk Sauce:

  • 1 yellow onion, chopped
  • 6 stalks green onions, chopped
  • 3/4 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/2 cup white vinegar
  • 2 tablespoons brown sugar
  • 1 jalapeno pepper, seeded and halved (or scotch bonnet pepper)
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves

For the Steak and Shrimp:

  • Bite-sized pieces of steak
  • Shrimp
  • Additional onions and bell peppers for sautéing

Directions:

  1. Prepare the Tropical Pilaf Rice:
    1. In a pot, combine the rice, coconut water, grilled pineapples, sazon, and black pepper.
    2. Cook the rice according to package instructions.
    3. Once cooked, fluff the rice with a fork and garnish with fresh parsley.
  2. Make the Jerk Sauce:
    1. In a food processor, combine the yellow onion, green onions, jalapeno pepper, soy sauce, vegetable oil, white vinegar, brown sugar, thyme leaves, kosher salt, allspice, cinnamon, and cloves.
    2. Puree the ingredients until smooth.
  3. Cook the Steak:
    1. Cut the steak into bite-sized pieces.
    2. In a skillet over medium-high heat, cook the steak pieces for about 1 minute on each side.
    3. Pour the jerk sauce over the cooked steak and let it coat the pieces.
    4. Remove from heat.
  4. Cook the Shrimp:
    1. In the same skillet, cook the shrimp for about 2 minutes on each side.
    2. Add the jerk sauce to the shrimp and let it caramelize slightly, giving the shrimp a ‘C’ shape.
  5. Sauté Onions and Bell Peppers:
    1. In another skillet, sauté additional onions and bell peppers until softened and slightly charred.
  6. Serve:
    1. Serve the jerk steak and shrimp over the tropical pilaf rice, garnished with sautéed onions and bell peppers.
    2. Enjoy your flavorful Caribbean-inspired dish!

Note: Adjust the spiciness of the dish by controlling the amount of jalapeno or scotch bonnet pepper used in the jerk sauce.
Additionally, feel free to customize the recipe with your favorite vegetables or additional seasoning.

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Hibachi Steak Bites with Fried Rice https://barefootstiletto.com/2024/03/22/hibachi-steak-bites-with-fried-rice-2/ Fri, 22 Mar 2024 05:00:13 +0000 https://barefootstiletto.com/?p=4215 Hibachi Steak Bites with Fried Rice Ingredients: Steak Sauce: 1/4 cup soy sauce 2 tbsp […]

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Hibachi Steak Bites with Fried Rice

Ingredients:

Steak Sauce:

  • 1/4 cup soy sauce
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • 2 cloves minced garlic
  • 1.5 tsp fresh grated ginger
  • 1/2 tsp pepper
  • 1 tsp cornstarch

Fried Rice:

  • 3 cups cooked day-old cold rice
  • 1 cup frozen peas and carrots
  • 1/2 onion, chopped
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tsp oyster sauce
  • 2 eggs, lightly beaten
  • 1 green onion, chopped
  • 2 tbsp oil

Homemade Yum Yum Sauce:

  • 1 cup mayo
  • 2 tbsp tomato paste
  • 1 tbsp rice vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp smoked paprika
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1 tbsp melted butter
  • 2 tbsp water

Directions:

  1. For the steak sauce, mix soy sauce and cornstarch together, then add the remaining ingredients.
  2. Set aside.
  3. Lightly season the steak cut into bite-sized pieces with salt and pepper.
  4. Cook the steak over medium-high heat until browned (approximately 1-2 minutes on each side) and then remove from heat.
  5. Add the sauce to the skillet and return the steak, allowing it to coat the steak and thicken.
  6. For the fried rice, heat oil in a skillet or wok over medium-high heat.
  7. Add onions, peas, and carrots, cooking until tender.
  8. Push the vegetables to one side and add the beaten eggs to scramble.
  9. Push them aside as well and add the rice to the skillet.
  10. Pour in soy sauce, brown sugar, and oyster sauce.
  11. Stir and toss in green onions.
  12. For the homemade yum yum sauce, mix all the ingredients together until well combined.

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Kcal: 450 per serving

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Recipe Tips: For a twist, you can add diced vegetables like bell peppers or mushrooms to the fried rice for extra flavor and nutrients. Enjoy this dish with a side of steamed vegetables or a fresh salad for a complete meal.

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