Traditional recipes

Rice in 3 colors

Rice in 3 colors

I love rice and being inspired by a cookbook, I decided to make this recipe too :)

  • 1 cup rice
  • 100 gr frozen spinach
  • 2 tablespoons tomato juice
  • Parmesan
  • salt

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Rice in 3 colors:

We wash the rice and boil it. To 1 cup of rice we put 3 of water.

When the rice is cooked, divide it into three equal parts. We mix the first part with Parmesan. We mix the second part with the tomato juice, and we mix the third part with the spinach boiled and hardened in a little oil.

We overlap the three types of rice forming several portions.

I used shapes that I wrapped in food foil. I put the layers of rice, then after they cooled a bit I turned the forms directly on the plate removing the food foil.


Lent Pudding with Rice and Chocolate

Hello my dears! Today I present you the recipe for Fasting Pudding with Rice and Chocolate, a light and delicious recipe. To the liking of children, but also of adults, it is a tasty dessert, prepared with a minimum of effort. An idea for breakfast or just when you want something sweet! I could say that it is the dessert of my childhood, as my mother prepared it quite often. With the difference that he garnished it with cherries or sweet cherries.

The other day, while visiting a friend dear to my heart, I was served with this dessert, which reminded me of my childhood and created a very pleasant feeling. The composition in 2 colors, put in some elegant glasses, above coconut and fruit, attracted my attention. Of course, the dessert quickly disappeared from the glass, but it also made me try to prepare it and share it with you. I hope you like my Lenten Pudding recipe with Rice and Chocolate, as I saw that you also appreciated the 3 Colors Pudding recipe with Fruit and Chocolate!

Rice - benefits and recipes

Rice is a staple food for more than half of the world's population due to the fact that it is extremely healthy, but also full. Rice can have many shapes, colors, but also sizes. Its natural color after harvest is brown, but once the outer layer is removed, it is white. There are thousands of types of rice, but basically they fall into two categories: white or brown.

There are several types of rice, each of which stands out for its nutrient content and benefits:

  • Brown riceit is the integral form of the cereal, the ordinary rice being removed only by the upper layer by grinding. Therefore, brown rice retains its entire amount of fiber and germs, the parts richest in vital nutrients.
  • Red ricecontains a group of chemical compounds that play an essential role in all processes of the body, called lignans. They are able to prevent cancer and along with antioxidants, help strengthen the immune system and regulate hormone levels.
  • Black rice& # 8211 black color is due to flavonoid pigments known as & # 8211 anthocyanins. These pigments are actuallynatural antioxidantsvery powerful, including resveratrol, known as the most powerful antioxidant in nature
  • Wild riceit is not an assortment of rice and is so named for the way it looks. Source of complex carbohydrates, rich in fiber, ideal for diets and athletes, promoting the acceleration of metabolism. It is a source of, iron, zinc, acid , phosphorus, potassium and magnesium, in addition to other vitamins and nutrients.

Nowadays rice is found in so many forms (rice flour, rice syrup, rice bran oil, rice milk) that it can be consumed daily without getting bored, so those with a restrictive diet , intolerances, etc.) can have variety of texture and tastes.

Because it is gluten-free and has a low allergenic potential, rice is a suitable cereal to introduce at the beginning of the diversification of the baby's diet. That is why doctors recommend that it be introduced as early as 4-6 months.

Both white and brown rice contain mainly carbohydrates and some proteins, with almost no fat or sugar.

Nutritional values ​​100 grams:

  • Calories: 117 (white rice) / 111 (Brown rice)
  • Fat calories: 4 (white) / 8 (brown)
  • Cholesterol: 0 mg
  • Sodium: 4 mg (white) 0% RDA / 5 mg (brown) 0% DZR
  • Carbohydrates white rice: 27 g
  • Dietary fiber white rice: 1 g
  • White rice sugars: 0 g
  • White rice protein: 2 g
  • Brown rice carbohydrates: 23 g
  • Brown rice dietary fiber: 2 g
  • Brown rice sugars: 0 g
  • Brown rice protein: 3 g

Being so rich in vitamins, minerals and antioxidants and having plant compounds, it has many benefits for the body:

  • maintain heart health:Consumption of whole grains, including brown rice, is associated with decreased risk of cardiovascular disease.
  • provides a fast source of energy:Athletes who need a lot of energy in the form of carbohydrates can get it from white rice. Many prefer white rice instead of brown rice due to its high carbohydrate and low fiber content.
  • helps to lose weight:Given that rice fats are almost non-existent, if we do not cook it with oil or butter, it can help us in the formation of a balanced diet.
  • It is good for the skin:Medical professionals say that rice powder can be applied externally to prevent certain skin problems.
  • Prevents Alzheimer's disease:Brown rice is believed to contain large amounts of nutrients that help the body develop as well as the activity of neurotransmitters, thus helping to prevent Alzheimer's disease to a substantial extent. Many varieties of rice support neuroprotective enzymes in the brain, inhibiting the effects of free radicals and other toxins that can induce dementia, as well as Alzheimer's disease.

Because it is a fairly common food and so easy to cook, we have prepared some delicious recipes that we invite you to try.

Tagliatele (rice) with cream sauce

  • 300g Nests of wholemeal rice noodles
  • 2 tablespoons Extra virgin Sicilian olive oil
  • 75g butter
  • 150ml Vegetable almond cream
  • 100g grated cheese
  • 150g smoked bacon or ham
  1. Boil the tagliatelle in a large volume of salted water for about 10 minutes. To keep their shape do not mix excessively. Then remove in a sieve and rinse under a stream of cold water and allow to drain.
  2. In a frying pan, put one to melt, then add the diced bacon and let it harden a little. Add the grated cheese and cream and mix gently so as not to form lumps. Season with salt, pepper, rosemary and thyme and continue to mix to blend. When it is ready, let it cool to room temperature.
  3. Put the tagliatelle in a bowl and add the white sauce over them. Mix everything and the preparation is ready!

Fried rice with vegetables

  • a bag of Chinese vegetable mixture 400g (or other mixture, to taste)
  • 200g White basmati rice / Red Camargue rice / Black rice
  • 2 eggs (or hydrated chia seeds)
  1. Wash the rice in cold water and then drain. Boil 1 volume of rice in 2 volumes of water and a pinch of salt, covered, for 30-40 minutes. After boiling, drain it well of water.
  2. Put the vegetables on the fire in a wok pan. Stir for 2 minutes until soft, then add the rice and fry.
  3. Break the eggs and put them in a bowl. Beat well with soy sauce and pepper, then pour the composition into the pan over rice and vegetables and mix well. If you want you can add soy sauce to taste.

Rice semolina with milk and peach (for babies)

1. Put the milk in a pot on the fire. Put the semolina over it and stir continuously until it boils. Finely grate the peach and add it over the semolina. Stir well until the semolina has boiled and bound well. Depending on your preference, you can sweeten or not, but if the peach is well cooked, no additional sweetener is needed.

Check in 3 colors & # 8211 without baking powder

Cake in 3 colors without baking powder & # 8211 a fluffy cake in three colors, without dyes and chemicals. Check 3 in 1: cocoa, vanilla and lemon, poppy and coconut. A wonderful cake that is worth trying!

I saw this on the internet cake in 3 colors yes with dyes, yes with baking powder and I said to myself that I have to make it in the spirit of Urban Flavors. It may not be as spectacular as a green and pink cake, but it is definitely much better and healthier.

If so far you have not tried any recipe without baking powder, I recommend you do it. You can get a fluffy cake wheat and without baking powder. And you will be surprised how good it tastes.

All Urban Flavors recipes are without baking powder. I used a cake form 25 × 12 cm, 12 cm high

  • 6 eggs
  • 300 g sugar
  • 230 g flour
  • 150 g butter
  • 30 g cocoa
  • 30 g coconuts
  • 10 g ground poppy seeds (1 tablespoon but you can put even more than eg 2 tablespoons)
  • a pinch of salt
  • vanilla
  • lemon peel

Useful recipe videos

Special ingredients, proportions and technology for the preparation of monthly rice:

Setting the rice cracker, how to make soft rice at home, see:

See how to ferment koji rice in two ways:

Continuation of the previous video. make rice vodka:

Have you already made soft rice and may want to perform such an experiment? Tell us in the comments. Like and share recipes on social networks.

Cake with three types of mousse, in three colors

This wonderful cake with three types of mousse, in three colors, is an anniversary cake in which we combined the bitter and sweet taste of chocolates with the sour taste of berries.

I think I reconciled all tastes with this combination.

Syrupy cocoa top, dark chocolate mousse, white chocolate mousse and berry mousse.

Even if I worked something on it, the end result crowned all the effort, especially in taste.

You can also find a recipe on the blog Chocolate cake with lemon cream and berries, which I highly recommend.

But, from the same category of cakes with mousse creams, I also recommend it Chocolate Duo Cake Recipe.

Rice with sauerkraut and multicooker chicken

For this recipe I used my kitchen aids: the multicooker and the Salad Chef Smart.
These aids are very useful, I fully enjoy them!

  • For the steak:
  • The thighs and chest of a chicken
  • 100 ml oil
  • Salt
  • Ground pepper
  • 2 was dafin
  • 4 cloves of garlic
  • Sweet pepper paste
  • 2 l apa
  • For rice preparation:
  • 300 gr rice
  • Chicken soup in a proportion of 3/1 compared to the amount of rice
  • Salt
  • Curry
  • Green parsley
  • For sauerkraut:
  • 1 small white cabbage (up to one kg)
  • 2 white onions
  • the fat in which the chicken was prepared
  • 2 was dafin
  • 3 cloves of garlic
  • 1 dried dill vine + macchiaia
  • salt
  • pepper

[/ ingredients]
Portions: 4
Preparation time: less than 90 minutes
[preparation title = & # 8221Preparation & # 8221]

We slice the chicken, wash it, put it in the multicooker bowl and cover it with water.
Add a little salt.
Set the Boil program for 10 minutes and close the lid.
After the time expires, remove the formed foam and set the STEW program for 20 minutes.
The chicken boils harder than the commercial one, but it is good to check, it should not be boiled definitively, just enough to dilute the fat and penetrate a little.

After the time expires, take the chicken out of the bowl and transfer it to a large pan.

With a polish, take the fat from the soup in which the chicken was boiled and transfer it to the pan.
My chicken was very fat, so I took about a fat full of polish.
Add a little more oil, season the meat with pepper and paprika, add the bay leaves and chopped garlic cloves and cover the pan.
Let the meat fry over medium heat, turning it from time to time from side to side.

In the soup from the multicooker bowl add the rice, two bay leaves, a little salt and a teaspoon of curry.
Close the lid and set the RICE program.
After preparing the steak, remove the meat from the pan, and strain the remaining fat, as it is cleaner, more liquid. We don't use the thicker part anymore.
Wash the pan, add the fat and heat the chopped onion in it with the help of the Salad Smart Chef, using multiple blades.
We will also cut the cabbage into smaller pieces, then we will remove the spine and chop it with Salad Chef Smart, also using multiple blades.

When the onion becomes translucent, add the chopped cabbage, over which we sprinkled a little salt and pepper, bay leaves and dill vine, mix everything and cover the pan, leaving the cabbage to cook over medium heat.
From time to time we stir to cook well.
Towards the end, add the cleaned and sliced ​​garlic cloves.

Serve the rice mixed with green parsley, over which we add the sauerkraut, and next to the steak.
I really liked the rice-cabbage combination!

3 simple and quick cooking rice recipes soon

1. Rice with forest mushrooms

A simple recipe, perfect now during Lent, when vegetarian recipes are in high demand. Although at first sight it may seem trivial, we played a little in the kitchen and improved the recipe with a little chopped cashews, fennel and spices such as oregano and nutmeg.

2. Grilled tofu with rice and green sauce

If you are fasting, one of the most complicated things is meat replacement. You have a miracle ingredient at hand, namely tofu. Well-known for its anti-inflammatory properties, tofu can also be an ingredient to crave. I grilled it and served it with a turmeric rice and a spicy sauce with jalapeno peppers and ginger.

3. Salad with rice, smoked salmon and kale

This salad with rice, salmon and kale is, we would say, a deconstructed sushi, with many ingredients in common with it. It is perfect for a healthy diet as it combines salmon, rice, broccoli, kale and avocado. Everything is flavored with a little lime juice, ginger and hot peppers. If you are a fan of Asian cuisine, it is clearly worth a try!

If I whetted your appetite and these 3 simple and quick rice recipes are not enough for you, we recommend you take a look at this collection of 6 additional recipes!

How to cook a fluffy rice in just 10 minutes. Jamie Oliver teaches you the simplest method

It is not at all difficult to cook a perfect rice. On the contrary. If you take into account a few tricks, revealed by Jamie Oliver, you can enjoy a delicious meal in no time.

From basmati rice you can make a lot of recipes. It is a versatile ingredient, which can be flavored in different ways, depending on the culinary preferences of each. But for that, you have to do well. If you don't know a few essential tricks, turn it into a sticky pilaf as you say & ldquopeste & rdquo.

Jamie Olvier explains step by step what you need to do to get it right from the start:

1. You need a cup full of rice. It is enough for 4 people. Pour the rice into a pot.
2. Put two cups full of boiling water and a little salt over the rice.
3. Boil it for 8-10 minutes, over high heat, with the lid on.
4. If you want to give it different colors or flavors, it's just as simple: add the spices to the water in which you boil the rice. You can use saffron, cardamom, cinnamon, turmeric, depending on the recipe you want.

See 4 types of basmati rice recommended by Jamie Olvier in the video below:

Simple, isn't it?

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