Best California Rice Recipes

CALIFORNIA "SUSHI" RICE SALAD

Steps:

• In 3-quart saucepan, cook rice in water as directed on package. Spread rice in 13x9-inch baking dish, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
• Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
• In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.

CALIFORNIA RICE SALAD

Steps:

• Prepare rice according to package directions.
• Drain pineapple; reserve 1/4 cup juice.
• Combine rice, pineapple chunks, arugula, bacon and onion in large bowl.
• Whisk together olive oil, reserved juice and mustard in small bowl. Add salt and pepper to taste. Pour over rice mixture; toss to evenly coat.

CALIFORNIA RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Grease bottom of 9" x 13" casserole dish with butter or cooking spray.
• Melt butter in skillet over medium heat. Saute onions in butter until very soft, stirring constantly. Add garlic during last two minutes of cooking.
• In large bowl combine cooked rice, onion/garlic/butter mixture, sour cream, cottage cheese, chilis, salt and pepper.
• Layer half the rice mixture in bottom of casserole dish and top with half of shredded cheese. Repeat with remainder of rice mixture; top with remainder of cheese. (If making ahead of time, cover with plastic wrap after everything is assembled and refrigerate up to a day. Remember to let your dish come to room temperature before you place it in the oven.).
• Bake for 30 - 40 minutes or until cheese is bubbly.

CALIFORNIA RICE

Steps:

• 1. In a large skillet, saute onion in butter until golden. Remove from heat and stir in rice, sour cream, cottage cheese, bay leaf, salt and pepper. Lightly mix.
• 2. Layer half the rice mixture in a buttered 9x13-inch baking dish, then half the chiles, and sprinkle with 1 cup of the cheese. Repeat layers.
• 3. Bake in a preheated 375-degree oven for 30 minutes. Sprinkle with the chopped parsley and serve.

CALIFORNIA RICE CASSEROLE

Steps:

• Melt butter in skillet and saute onion until golden brown.
• In a large mixing bowl mix all the ingredients together.
• Transfer to a crockpot at low setting for 4 hours. OR put in a lightly greased 2 quart shallow baking dish in preheated oven at 375 degrees uncovered for about 25 minutes or until bubbly and hot.
• * Note: to prepare 4 cups fluffy white rice, bring 2 1/2 cups cold water to boiling in a large saucepan. Add 1 cup converted rice and 1 tsp salt. Cover tightly and cook over low heat until water is absorbed, about 25-35 minutes.

SWEET & TANGY CHICKEN WITH RICE AND CALIFORNIA VEGETABLES

Steps:

• Preheat oven to 350F degrees.
• Place chicken in a rectangular oven-safe pan with sides.
• If it’s a tight fit, they can be squished together Chop onion finely.
• Combine in a small bowl in this order; chopped onion, brown sugar, ketchup, salsa, and spice.
• Stir together and pour over chicken.
• Bake in hot oven, uncovered.
• Set timer for 30 minutes.
• Combine rice and water in an oven-safe pot.
• Cover and cook in hot oven beside chicken.
• When the timer rings for the chicken, both are ready.
• Rinse vegetables in a colander under cold water.
• Place in a medium size microwave-safe pot or casserole dish with lid.
• Microwave at high for 5 minutes, then let stand.
• Add spices to vegetables.
• Microwave at high for 2 additional minutes, just before serving.
• Add butter only if necessary.

CALIFORNIA-STYLE CAULIFLOWER RICE AND BEANS

Steps:

• Working in batches, add the cauliflower to a food processor and pulse until the mixture resembles rice. Set aside.
• Heat a large skillet over medium heat. Add the oil and cook the onion and garlic, stirring often, for 2 minutes. Add the bell pepper and cook, stirring often, for 1 minute. Add the cauliflower rice, cumin, paprika, salt and black beans and cook, stirring occasionally, until the cauliflower is tender, about 3 minutes. Stir in the salsa and cook for 1 more minute. Stir in the cilantro and serve.

CALIFORNIA RICE AND BEANS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Combine the mushrooms, bell peppers, zucchini, walnuts, half of the garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a bowl; toss, then divide between 2 rimmed baking sheets. Roast, stirring once or twice, until the vegetables are tender and browned in spots, about 25 minutes.
• Meanwhile, combine the beans, the remaining garlic, the lemon juice, the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/3 cup water in a blender; puree until smooth. Add the parsley and pulse until just combined.
• Heat the brown rice as the label directs. Divide among plates and top with the roasted vegetables, bean puree and sprouts.

CALIFORNIA-STYLE SPANISH RICE

Steps:

• In a large skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onion until tender. Remove and set aside. , In a small skillet, heat oil over medium heat. Add rice; cook and stir until golden brown. Reduce heat; stir in broth. Cover and simmer for 20 minutes. Stir in the bacon, onion, peppers and tomatoes. Cover and simmer 25-30 minutes longer or until rice is tender and most of the liquid is absorbed.

UNCLE BILL'S SUSHI RICE AND CALIFORNIA ROLLS

Steps:

• Suggested ingredients to use for Sushi rolls, use at least 4 items of your choice.
• Smoked salmon strips.
• Pickled ginger.
• Cucumber, peeled and cut into 1/8 inch thick slices.
• Avocado, peeled and cut into 1/4 inch thick strips.
• Steamed asparagus.
• Sweet red pepper strips.
• Carrot, peeled and cut into thin strips.
• Green onions.
• Cooked fresh shrimp.
• PREPARING SUSHI RICE.
• Rinse the rice at least 2 times in cold water, then drain well.
• In a rice cooker add the 2 1/4 cups of cold water and 1 1/2 cups of rice. Place cover, press the switch to cook. The cooker will shut off automatically in approximately 20 minutes. Do not lift lid while cooking.
• If using a saucepan, add the water and rice and bring to boil. Reduce heat to simmer, cover and cook for 18 to 20 minutes. Do not lift lid while cooking.
• When rice is cooked, remove to a large bowl and let rice cool slightly.
• In the meantime, in a small saucepan, add the Japanese Sushi Seasoning, Mirin, salt and sugar. Slowly bring to boil and cook until the sugar is completely dissolved, and continue to cook for another 5 minutes, stirring occasionally. Remove from heat and let cool until just warm.
• Use a small electric fan to fan the rice while adding the seasoning mixture.
• Pour the seasoning mixture over the rice in small amounts, fanning and gently stirring with a wooden spoon to coat the rice.
• Place rice in the refrigerator to cool and the rice to fully absorb the seasoning mixture.
• Preparing Sushi California Rolls.
• Lay 1 sheet of Nori seaweed with shiny side down on a bamboo sushi mat.
• Spread the wasabi paste over the Nori sheet to within 1 inch of the top end.
• Spread a 1/4 inch layer of cooled rice over the Nori sheet to within 1 inch of the top end (the farthest part of the sheet from you.
• Sprinkle some soy sauce over the rice if desired.
• Lay your selected ingredients in a horizontal line on the rice across the Nori sheet at the edge nearest you.
• As a suggestion, use smoked salmon, pickled ginger, avocado slices, green onions, carrot strips, cucumber strips, and sweet red pepper strips.
• Using the bamboo mat, start rolling from the edge closest to you over the filling, moving the front edge of the mat ahead as you roll, rolling fairly tightly.
• Dampen the top edge with water to seal the edge of the Sushi roll.
• Remove the Sushi roll from the mat and slice the roll cross-wise into about 1/2 inch thick round pieces.
• Make a mixture of 3 tablespoons of soy sauce and 1 teaspoon of wasabi paste, mixed well and use this as a dip if desired.
• Refrigerate any unused sushi rolls.
• Note: To thinly slice the carrots and cucumbers, use a potato peeler.

CALIFORNIA RICE

Steps:

• Combine all ingredients and place in a greased 2 quart shallow casserole.
• Bake 25 minutes at 325 degrees or microwave until heated through.
• Can be assembled the day before (tastes even better).
• Or can be frozen before baking.
• Defrost before baking.

CALIFORNIA/MEXICAN CAULIFLOWER RICE WITH AVOCADO AND KALE

Steps:

• Place cauliflower florets in a food processor; pulse into rice-sized pieces.
• Combine cauliflower "rice", black beans, cilantro, green onions, 1 tablespoon vegetable oil, lime juice, salt, and pepper in a microwave-safe bowl; toss until mixed. Top with Cheddar cheese.
• Puree chipotle peppers in adobo in a small bowl with an immersion blender.
• Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add zucchini in an even layer; place kale on top. Cook, covered, until zucchini is lightly browned and kale starts to wilt, about 5 minutes. Stir in 1 to 3 tablespoons pureed chipotle peppers. Remove from heat and let stand, covered, allowing kale to steam, 3 to 5 minutes.
• Fill a saucepan with water and bring to a boil. Reduce heat, add eggs, and simmer, about 7 minutes. Remove eggs with a slotted spoon and run under cool water for 30 to 60 seconds. Peel carefully.
• Spoon zucchini mixture over Cheddar cheese in the bowl. Microwave until hot, 2 to 3 minutes. Top with peeled eggs and sliced avocado. Season with salt and pepper.

CALIFORNIA RICE SALAD

Steps:

• Cook rice according to directions on package. You should have about 3 cups. Allow it to cool to room temperature.
• Combine the rice, radishes, bell pepper, red onion, beets, chives, and dill in a large bowl. Toss well.
• Make the dressing:.
• Whisk the vinegar, horseradish, mustard, sugar, salt, and pepper together in a small bowl. Gradually add the oil, whisking until it is smooth.
• Pour the dressing over the rice mixture and toss until well blended. Serve immediately, or cover and refrigerate for a few hours to blend the flavors. Enjoy!

DEEP-FRIED CALIFORNIA ROLL RICE BALLS

Steps:

• Prepare filling: Toss crabmeat and avocado together in a bowl and place in the refrigerator to chill until needed.
• Bring water to a boil on the stovetop. Add rice, stir, cover, and remove from heat. Set aside until water is absorbed, about 5 minutes, then fluff with a fork.
• When the rice is set up and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until the cream cheese is fully incorporated and no chunks remain.
• Scoop out a golf ball-sized handful of the rice mixture and flatten it into a patty. Add about a heaping teaspoon of the avocado-crab filling into the center. Cup your hand and close the rice around the filling. Roll between your hands if needed to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat to make remaining balls.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Add 1 to 2 balls to the hot oil at a time. If not fully submerged, let each side of the ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Continue to fry remaining rice balls.
• Combine mayonnaise and Sriracha for dipping sauce. Serve with rice balls.

BEEF DONBURI CALIFORNIA STYLE - BEEF RICE BOWL

Steps:

• Cut beef into very thin bite size pieces. Cut onion into about 8 wedges.
• Heat vegetable oil in a frying pan and saute onion until transparent. Add beef and saute 2 minutes. Add sugar, soy sauce, mirin, white and red wine, sake, salt and water.
• When the liquid comes to a boil, reduce heat and cook while removing scum that floats up. Cook until the liquid is reduced by half.
• Put cooked rice into individual bowls (about 1 1/2 - 2 1/2 C depending on your appetite) and top with beef mixture along with sauce from the pan evenly. Top with pickled red ginger and shichimi togarashi or shichimi pepper.

CALIFORNIA BEEF RICE SKILLET

Steps:

• Brown beef with onion in skillet and drain off fat. Stir in water, rice, bouillon, and mustard. Bring to boil.
• Reduce heat, cover, and simmer 25 min or till water is absorbed, about 25 min.
• Stir in green pepper and tomato. Sprinkle with cheese. Cover and remove from heat. Let stand 2 or 3 minutes till cheese melts.

CALIFORNIA RICE

Steps:

• In a 3-quart saucepan with a tight-fitting lid, combine rice, chicken stock, 1/2 cup of the wine, salt, and 1 tablespoon butter. Bring to a boil. Lower heat until liquid is just simmering. Cover and simmer about 1 hour without removing lid. When liquid has evaporated, remove from heat and allow to steam, covered, for 10-15 minutes. Fluff rice with fork. Meanwhile, place apricots in small pot. Top with prunes and remaining 1/2 cup of wine, and bring to a boil. Remove from heat and set aside to cool. Melt remaining 2 tablespoons butter in skillet. Add celery, onions, basil and thyme. Sauté over medium heat for 5 minutes. Add to rice, along with cooled fruits, walnuts and parsley. Toss well to combine. Spoon into buttered baking dish, cover, and heat in 325° oven for 30 minutes before serving.