Best French Rice Recipes

ONE-POT FRENCH ONION SOUP RICE SKILLET

Steps:

• Heat 12-inch skillet over medium heat; add beef and onion. Cook until beef is no longer pink, crumbling beef as it cooks; drain.
• Stir in rice, broth, and onion soup mix. Heat to boiling; reduce heat to simmering. Cover and cook about 15 minutes, stirring halfway through, until rice is tender.
• Remove from heat; stir in cheese. Cover; let stand about 2 minutes or until melted.

FRENCH METHOD FOR PERFECT WHITE RICE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add rice and cook, stirring occasionally, until tender, 11 to 12 minutes. Drain and serve immediately. Serve with butter and salt, if desired.

COUNTRY FRENCH CHICKEN AND RICE

Steps:

• In heavy-duty 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken thighs and mushrooms; seal bag. Turn to coat thighs and mushrooms in marinade. Refrigerate 2 to 24 hours.
• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken thighs, mushrooms and marinade evenly over rice mixture.
• Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with parsley and lemon peel.

FRENCH ONION CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Heat the olive oil over medium heat in an oven proof pot large enough to hold all ingredients.
• Saute the sliced onions until browned, about 10 minutes.
• Add the garlic and saute for another minute.
• Add the rice, stir to coat the grains with oil, and saute for a few minutes.
• Add the chicken, beef broth, white wine, thyme, and black pepper, and bring to a boil. Taste for seasoning. Add salt if needed (depends on the saltiness of the beef broth).
• Cover and place in the preheated oven for 1 to 1 1/2 hours, or until the chicken and rice are cooked to your liking.

THAI RED RICE AND FRENCH GREEN LENTIL SALAD

Steps:

• Soak red rice in a bowl of fresh water for 30 minutes. Soak lentils in fresh water in a separate bowl for 30 minutes. Drain both rice and lentils into separate pots.
• Add 3 cups of water and 1/2 teaspoon salt to the pot of rice and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until water has been absorbed and rice is tender, but not soft, about 20 minutes.
• Add 3 cups of water, 1/2 teaspoon salt, and bay leaf to the pot of lentils and bring to a boil over medium-high heat. Boil lentils for 15 minutes. Add peas, reduce heat, and simmer until the water has been absorbed or the legumes are tender, not soft, 5 to 10 minutes more.
• Drain rice and lentils; discard bay leaf. Transfer to a large serving bowl and allow to cool slightly. Mix in oil, almonds, parsley, and lime juice. Gently fold the ingredients until they are evenly combined. Allow to rest either at room temperature or in the refrigerator before serving, about 1 hour.

RIZ AU LAIT (FRENCH RICE PUDDING)

Steps:

• Bring 4 cups of water to a boil and cook rice for about 2-5 minutes and strain.
• Meanwhile warm up milk with vanilla, cinnamon, sugar and salt added.
• Bring to a light boil and add rice.
• Cover and let simmer on LOW(!) for 30-45 minutes.The rice should be really soft for this dish. Stir and check a few times to make sure the rice doesn't burn or stick to the bottom.
• Add butter and stir.
• Add egg yolks, one at a time, and stir. After a couple minutes it's done.

NO ZEE FRENCH RICE PILAF

Steps:

• In 3 quart pan melt butter and saute onion and garlic until onion is limp.
• Add the 1 cup rice and continue to cook for 10 minutes or so, being careful to stir, until grains of rice are lightly browned and look opaque.
• Pour in chicken broth, bring to boil, cover and reduce heat and simmer for about 20 minutes, or until rice is tender, stirring a few times.
• Stir in cheese! Add salt to taste before serving.

FRENCH ONION CHICKEN AND RICE CASSEROLE

Steps:

• 1. preheat oven to 350.
• 2. Grease a 9x13 dish.
• 3. Spread the rice over the bottom of the pan. Top with chicken pieces. Sprinkle with pepper.
• 4. Mix the rest of the ingredients and pour over.
• 5. Cover with foil and bake until chicken is tender. About an hour.

FRENCH RICE

Steps:

• Place rice in a 9x13-inch casserole dish.
• Mix French onion soup and consomme; pour over rice.
• Cut butter in pats and place in dish.
• Bake 1 hour at 350 degrees.
• Check it at 40 minutes.
• I added cheese on the top when I made this dish. Yummy!

FRENCH ONION RICE (RICE COOKER)

Steps:

• Wash the cup of rice thoroughly - five times should do it to get the water clear. Don't skip this step! (Note: use a regular English measuring cup, not the plastic cup that comes with your rice cooker).
• Put the rice and the soups in the rice cooker. Float the butter on top. Close the cooker. If using a fuzzy logic cooker press the regular rice menu option and start, or just press ON if using a kettle style cooker. It should take anywhere from 55 minutes to an hour to complete.

FRENCH ONION RICE CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Add all ingredients to a 1 1/2 quart casserole dish, placing the stick of butter (sliced into pieces) on top.
• 3. Bake for an hour, or until the water is absorbed.

WILD RICE WITH FRENCH GREEN LENTILS

Steps:

• Bring 2 1/2 cups water and 1 teaspoon salt to boil in medium saucepan. Add rice and bring to boil. Reduce heat, cover, and simmer until rice is just tender, about 45 minutes. Drain. Return rice to pan.
• Meanwhile, insert cloves into onion. Heat oil in large saucepan over medium heat. Add onion, carrot, celery, and garlic; sauté until beginning to brown, about 10 minutes. Add pancetta and sauté until crisp, about 5 minutes. Add lentils; stir 1 minute. Add 1 3/4 cups water, 1/2 teaspoon salt, and bay leaf; bring to boil. Reduce heat, cover, and simmer until lentils are tender, about 35 minutes. Remove from heat (some liquid may remain in pan). Discard onion, carrot, celery, and bay leaf. Stir rice into lentil mixture. (Can be made 1 day ahead. Cover and chill.)
• Simmer rice-lentil mixture uncovered over medium heat until heated through and liquid is absorbed, about 6 minutes. Stir in parsley. Season to taste with salt and pepper and serve.
• *Available at some supermarkets and at specialty foods stores.

FRENCH TUNA AND RICE SALAD

Steps:

• Combine ingredients for the vinaigrette and whisk or shake well.
• Cook the rice according to package directions.
• Drain well and while still hot mix with some of the vinaigrette.
• Season with salt and pepper and let cool.
• When the rice is cool, add the remaining ingredients and vinaigrette.
• season with salt and pepper to taste.

PORK CHOPS & FRENCH ONION RICE SURPRISE, BY FREDA

Steps:

• 1. 1. place Flour in shallow plate. 2. Heat oil in pan to med high. 3. season chops with salt/Pepper. 4. Dredge Pork chops in flour 5. Add chops to Oil. 6. Cook Just to well browned on both sides. (DO NOT COOK ALL THE WAY THRU, ONLY TIL BROWNED) 7. Pour off the fat.
• 2. 8. Stir in the Soup, Water, Pepper, Celery, Thyme, and rice in the SAME PAN, Heat to a full boil. 10. COVER, & Reduce heat to Low. 11. Cook for 30 Minutes or til pork is cooked thru and the Rice is tender. 12. Stir the Rice occasionally. 13. (Optional,) Toss in peas and carrots 10 min prior to Rice being cooked. SERVE HOT and Enjoy.

FRENCH RICE *

Steps:

• Combine soup, butter. Stir well. Drain mushrooms and water chestnuts. Save liquid. Add enough water to liquid to make 1 1/3 cups. Add all rice. Stir well and add to lightly greased 10 x 6 x 2 baking dish. Cover and bake at 350 deg for 1 hour.

BAKED FRENCH RICE

Steps:

• Combine soup and butter, stir well.
• Drain mushrooms and water chestnuts, reserving liquid.
• Add enough water to liquid to make 1 1/2 cup.
• Add mushrooms, waterchestnuts, liquid and rice to soup mixture.
• Pour into 9X12 greased baking dish.
• Cover and bake at 350 degrees for 1 hour.

FRENCH ONION CHICKEN AND RICE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray. Add the rice, milk, cream of chicken soup, and soup mix to a bowl and stir well to combine. Pour rice mixture into the baking dish and place chicken tenderloins over the top. Cover tightly with foil and bake for 60 minutes, stirring once halfway through cooking. Remove the foil and top with the grated cheese. Cover and return to oven for 15 minutes or until rice is tender. Sprinkle with parsley just before serving.

TOMATO AND BACON RICE (QUICK AND FRENCH-INSPIRED)

Steps:

• Heat the olive oil in a skillet, and add the garlic and onion. Sweat them for 30 seconds, then turn the heat up a bit and add the bacon. Once the bacon is cooked through (almost crispy), add the cooked rice. Sautee the mixture until the rice is heated through and add the can of tomato sauce. Cover and allow to cook for a few minutes until the rice has absorbed the liquid. Serve!

RIZ AU LAIT: FRENCH RICE PUDDING

Steps:

• Place the rice in a colander with tiny holes (so as not to lose any rice out the bottom!) and rinse under running water until the water runs clear. Drain. Place the rinsed rice in a saucepan and cover with water; bring the water to a boil and allow to boil for 5 minutes. Drain the rice. Return the drained rice to a medium-sized saucepan with the whole milk (or half low-fat milk and half cream), 1 tablespoon of the sugar and a pinch of salt. Using a small, sharp knife split the vanilla bean down the center and scrape out all of the seeds. Add both the seeds and the pod to the other ingredients in the saucepan. Bring it just up to the boil and then immediately turn the heat down to very low and, placing a cover atop the saucepan but leaving it ajar, allow the pudding to simmer, stirring often, for 30 to 35 minutes or until the rice has absorbed almost all of the liquid. The rice should be very soft almost melting in the mouth. It should not be al dente. The pudding should be creamy, neither runny nor dry. Remove the saucepan from the heat and remove and discard the vanilla bean pod. Stir in the tablespoon of butter and about half of the remaining sugar. Taste and add as much of the remaining sugar until desired sweetness. Spoon into individual serving dishes, glasses or bowls. Riz au Lait is always best eaten warm but this particular pudding is delicious at room temperature and even stays creamy when chilled (if, for example, there are any leftovers). Riz au Lait can also be served with cooked fruit or jam served atop it to give it a tangy kick.

FRENCH ONION BEEF & RICE

Steps:

• 1. Brown the beef, drain. Whisk the corn starch into the soup; pour over the beef. bring to a boil and cook until bubbly and thickened. Serve over cooked rice topped with parm(try the brown minute rice).
• 2. ***To make in 1 pan*** Add the soup and uncooked rice to the beef in a large skillet. Bring to a boil; cover and reduce heat to simmer. Cook for about 15-20 min. or until rice is done. Top with cheese if desired.
• 3. ***To serve as open-faced sammie*** Toast a piece of bread per person, break into pieces; cover with warm beef mixture, top with provolone or swiss. Broil in an oven proof dish for about 2 min. or until browned. Enjoy:)