Rice is versatile and good as a holiday or everyday meal. Rice can be used to make pilaf and sake, dessert and porridge, sushi and risotto. Rice is found in thousands of recipes from a wide variety of cuisines around the world.
For a festive or family dinner, you can quickly and deliciously prepare a classic risotto.
Peel and cut the onion, fry it in vegetable oil until golden brown. Rinse 200 g of rice, fry until transparent in the same pan. Mix 100 ml of dry white wine with 100 ml of vegetable broth, pour into rice and leave to simmer over low heat until the liquid evaporates. Simmer the risotto for at least 20-30 minutes. At the same time, add the broth from time to time so that the rice does not fry or burn. Mix constantly. Season with salt and pepper, adding spices to taste: greens, cumin, cumin, curry. Add green peas and / or corn kernels, green beans, diced bell peppers 2-4 minutes before cooking. Before serving, you can sprinkle with grated cheese, preferably Parmesan.
Lamb and rice mastava soup
Wash a 500-gram piece of lamb, remove the foil, remove the fat, cut into small pieces. Put most of the meat in a saucepan, cover with 4 liters of water, put on fire. After boiling, remove the foam and add 10 black peppercorns, 1 peeled carrot, reduce heat, leave to simmer for about an hour. At this time, slice the carrots, large tomato and bell peppers. Cut the onions into rings. Heat the vegetable oil in a cauldron, fry the onion in it until golden brown, put the remaining lamb, then carrots, tomato, pepper. Pour large diced potatoes into a saucepan with broth, and after 10 minutes 100 g of rice. Salt the broth and add the cumin. After 10 minutes, pour out the roast. It remains to boil the soup for 5-10 minutes and let it brew for 20 minutes.
Dessert rice pudding
Mix 2 cups cooked chilled rice, 1 tbsp. l. ground cinnamon and a can of condensed milk. Place on medium heat. Stir gently and bring the porridge to a boil. If it is thick, add 50 ml of cream. Cover, reduce heat, and simmer for another 5-10 minutes, until the pudding thickens. Chill and serve, sprinkling with chopped walnuts.
