Best Almond Sauce For Rice Recipes

ALMOND RICE PILAF

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.​
• Heat a heavy-bottomed saucepan over medium heat, then add butter. Meanwhile, in a small saucepan, bring stock or broth to a boil.​
• When butter gets foamy, add diced onion and almonds and sauté until onion is slightly translucent, about 2 to 3 minutes.​
• Add uncooked rice and sauté, stirring constantly, for about a minute, or until rice is fully coated with the melted butter.​
• Add hot stock or broth, bring back to a boil, then add bay leaf. Cover and place entire pot in the oven. Tip: Check seasoning of cooking liquid and make any necessary adjustments before pot goes into oven.​
• Cook rice in oven for 18 minutes or until all the liquid is absorbed. If after 18 minutes, there's still liquid in the pot or rice is still too moist, re-cover and return pot to oven for another 2 to 4 minutes.​
• Remove pot from oven and gently fluff rice with a wooden fork. Remove bay leaf and discard. Then place a paper towel across top of pot, replace lid, and let rice stand for 10 minutes. Garnish with chopped parsley and serve right away.

ALMOND RICE

Steps:

• In a large saucepan, bring the water, rice and butter to a boil. Remove from the heat. Cover and let stand for 5 minutes or until water is absorbed. Stir in the almonds, salt and pepper. Sprinkle with parsley.

NUTTY BASMATI RICE WITH ALMONDS

Steps:

• Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.
• Fluff with a fork before serving.

ALMOND SAUCE FOR RICE

Steps:

• Mix the almonds and cold stock together in a saucepan. Bring to the boil, season to taste, and add all the other ingredients. A pinch of turmeric may be used to give the sauce an attractive pale-yellow color. Simmer gently, stirring occasionally, for 20-30 minutes, until the mixture thickens and the ingredients have blended to give a rich, flavorsome sauce.
• Serve ladled over rice, with a sprinkling of chopped parsley.
• Variation:
• Add some chicken, cut into small pieces, and 2 tablespoons pine nuts.

SPICY ALMOND CHICKEN AND RICE

Steps:

• In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
• Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
• To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
• Serve the chicken with the rice; sprinkle with the almonds.
• Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

ALMOND SPICE RICE PUDDING FROM LEFTOVER RICE

Steps:

• Put cooked rice, sugar, and milk in a saucepan.
• Add extracts, cardamom, and flax.
• Heat to just before boiling, or to an early boiling point, stirring constantly.
• Remove from heat, cool, and serve.
• Store remaining quantities in the refrigerator.

ALMOND WILD RICE

Steps:

• In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender; drain if necessary., Meanwhile, in large saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender; drain if necessary., In a small skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.

RICE PUDDING WITH ALMONDS AND CHERRY SAUCE

Steps:

• Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
• Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.

BEST SPANISH RICE

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.