Quick pre-cooked rice recipes that are prepared in 10 minutes

He rice is an ingredient that allows us to prepare delicious dishes very quickly. The trick to be able to have your recipes with rice is to prepare a good amount of cooked rice and store it in the fridge or freezer to use whenever you want. So you don’t have to cook rice every time you feel like it or buy plastic cups of already cooked rice. Afterwards, all you have to do is mix it with the right ingredients to get a delicious recipe in a very short time. I am going to give you recipe ideas with precooked rice that will fascinate you!

How to prepare precooked rice to store

I recommend that you always use brown rice, since they are more nutritious and more satisfying. To prepare perfect brown rice (whether round, basmati, red or black) it is best to soak it in plenty of water for at least half an hour before cooking it. This will soften the external bran and it will be done in the same time and with the same amount of water as white rice.

Once soaked, remove that water, put the rice in a saucepan and add just enough water to cover it. Put it over high heat, covered, and when it starts to boil, over low heat, until there is no water left. Let it rest for a while and stir it well. Store it in the fridge or freezer.

Recipes with rice to make fast

These recipes are ideal to prepare when you have little time but you want to eat well. Follow the steps and enjoy your rice dish.

1. Quick curry rice recipe

Ingredients:

1 cup cooked brown basmati or long rice 2 tablespoons olive oil 3 green cardamoms 1/2 teaspoon grated fresh ginger 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1/2 teaspoon mustard seeds 1/8 teaspoon asafoetida 1 cinnamon stick1 bay leaf2 cloves1/2 teaspoon turmeric powder1/2 teaspoon garam masala powdersalt to taste

Note: If you can’t get all the spices, use a ready-made curry powder mix. It is not necessary to toast it in the pan. Just add the rice and about 1 teaspoon of curry and mix well.

Preparation:

Heat the oil in a skillet over medium heat.Add the cardamoms, ginger, coriander, cumin, mustard, asafoetida, cinnamon, bay leaf and cloves and toast together for 1 minute.Add the turmeric and garam masala and mix.Add the rice and a a little salt and skip it all together to mix. Serve it hot or cold.

2. Recipe for black rice salad with nuts

Ingredients:

1 cup black rice (some variety of black rice, not squid ink dyed rice) precooked 1/4 cup chopped walnuts 1/4 cup chopped roasted cashews 1/4 cup sliced ​​or flaked toasted almonds 1/ 4 cup shelled sunflower and pumpkin seeds 1 tablespoon olive oil 1 teaspoon sesame seeds

Ingredients:

Mix all the ingredients in a bowl. If you want more aroma, brown everything in the pan for 3-4 minutes. You can serve it cold, warm or hot as a side dish to a main dish. You can make this same recipe with red rice, which also combines very well with the flavors of nuts.

3. Lemon rice salad recipe

Ingredients:

1 cup cooked brown basmati or long rice 1 tablespoon fried shallots or crispy fried onion 1 teaspoon lemon zest 1/2 Italian red pepper 3-4 mint leaves 1 tablespoon olive oil 2 tablespoons lemon juice salt and black pepper to taste

Preparation:

Finely chop the pepper. Also chop the mint. Mix the rice with the other ingredients and season to taste. If you want it hot, you can sauté it for a few minutes in the pan, and add the lemon and zest at the end.

4. Pineapple rice recipe

Ingredients:

1 cup cooked brown basmati rice 3 pineapple slices (canned pineapple is also fine, well drained and dried with kitchen paper) 1 tablespoon olive oil

For the sauce:

3 tablespoons of water 1 clove of garlic 2 teaspoons of brown sugar 1 tablespoon of soy sauce 1 tablespoon of lemon juice 2 tablespoons of apple or rice vinegar 1 teaspoon of cornstarch 1/2 glass of water

Preparation:

Chop the pineapple finely and mix it with the rice and olive oil. It doesn’t matter if the rice is hot. If it is very cold, warm it for 1 minute in the microwave. In a small saucepan over medium heat, add the water and the finely chopped garlic. When it starts to boil, add the sugar and mix well. Add the soy sauce and mix it. Then, the lemon and vinegar. Finally, the starch dissolved in the water. Stir quickly. Let it reduce for a couple of minutes, stirring. Taste it and add: more water if there is very little sauce left. a little bit of sugar if it’s too sour or a little bit of soy sauce if you notice it too sweet Pour the sauce over the rice, mix very well and serve it. You can put chopped coriander on top.

5. Recipe for rice with coconut and vegetables

Ingredients:

1 cup precooked round brown rice 1 can coconut milk 1 carrot 1/2 zucchini 1/2 leek 1/2 Italian red bell pepper 2 tablespoons olive oil 1/4 teaspoon dash of garlic powder dash paprika 1/4 teaspoon oregano Chop carrot, zucchini, leek and pepper.

Preparation:

Heat the oil in a skillet over medium-high heat. Put the leek first and when it starts to soften add the rest. Sauté it all together, with salt and the spices, until the vegetables are al dente (about 5 minutes). Add rice and stir and sauté to blend. Add the entire can of coconut milk and stir well. Let it reduce so that it is not pasty, we just want it to be creamy but without broth and without sticking. You can let it cool or serve it hot.