Best Honey Rice Recipes

ANCIENT HONEY CAKES (RICE FLOUR COOKIES WITH NUTS OR POPPY SEEDS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Beat butter and honey together in a bowl using an electric mixer until smooth and creamy; add eggs and mix well. Mix rice flour, baking powder, and cardamom into creamed butter mixture until dough is just mixed. Roll dough into small balls, about 1 heaping teaspoon each.
• Pour hemp seeds into a bowl and press each dough ball into the seeds, coating half of each ball. Transfer dough balls to the baking sheet, gently pressing to 1/4-inch thickness.
• Bake in the preheated oven until edges are golden, about 20 minutes.

HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK AND WHITE RICE BALLS

Steps:

• Preheat a grill pan or large griddle over medium high heat.
• Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
• While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
• While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
• Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
• While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

HONEY VANILLA RICE-PUDDING CRèME BRûLéE

Steps:

• In a small saucepan bring the water to a boil, add the rice with a pinch of salt, and simmer it gently, covered, for 15 to 20 minutes, or until all the water is absorbed and the rice is tender. Transfer the rice to a small bowl and let it cool.
• Preheat the oven to 300°F. and butter a 9-inch (1-quart capacity) flameproof shallow baking dish. In the pan bring the milk and the cream just to a boil with the vanilla bean and remove the pan from the heat. Scrape the seeds from the vanilla bean into the milk mixture and discard the pod (or reserve it for another use). In a bowl whisk together the whole eggs, the egg yolks, the honey, and the salt, whisk in the rice, and whisk the mixture until it is combined well. Add the milk mixture in a stream, whisking, and pour the custard into the baking dish. Transfer the baking dish to a baking pan, add enough hot water to the pan to reach halfway up the side of the dish, and bake the custard in the middle of the oven for 1 hour to 1 hour and 10 minutes, or until it is set completely. Transfer the custard to a rack, let it cool, and chill it, covered, for at least 6 hours or overnight.
• Just before serving, preheat the broiler, blot the top to the custard dry with a paper towel, and force the brown sugar through a coarse sieve onto the top of it, covering it evenly. Put the baking dish in a baking pan filled with ice and broil the custard about 2 inches from the heat for 2 to 3 minutes, or until the brown sugar is melted and crisp (be careful not to let the brown sugar burn). Let the crème brûlée cool in the pan of ice for 3 minutes and serve it, cut into wedges, with the orange sections.

BAKED CHICKEN THIGHS AND RICE WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees.
• Spread the rice in a lightly sprayed or oiled 2-quart casserole.
• Arrange the thighs on top and sprinkle them with salt and pepper.
• Pour the stock over.
• Bake, covered, for 40 minutes.
• In a medium bowl, whisk together the yogurt, honey, Dijon, soy sauce, and ginger.
• Spread the yogurt mixture over the chicken and rice.
• Bake, uncovered, until the rice is tender and the chicken is cooked through, about 10 minutes longer.

ROASTED HOT-HONEY SHRIMP WITH BOK CHOY AND KIMCHI RICE

Steps:

• Preheat oven to 450°F. Arrange racks in upper and lower thirds of oven and place a rimmed baking sheet on each rack. In a medium saucepan over high heat, bring water for rice to a boil according to package directions.
• Meanwhile, in a medium bowl, toss bok choy with 2 tablespoons vegetable oil and 1/2 teaspoon salt and set aside. In another medium bowl, combine red-pepper flakes, honey, soy sauce, remaining 1 tablespoon vegetable oil, and 1/2 teaspoon salt. Toss shrimp in mixture to coat.
• Carefully remove the hot baking sheets from the oven; spread the boy choy mixture on one sheet and place on the lower rack; spread the shrimp mixture on the other sheet and place on the upper rack. Roast, tossing halfway through, until shrimp is pink and starting to caramelize (about 8 minutes) and bok choy is softened and lightly browned in spots (13 to 15 minutes).
• While shrimp and bok choy are roasting, add rice and 1/2 teaspoon salt to boiling water. Cover and cook according to package directions. Once cooked, fluff rice with a fork and stir in kimchi.
• To serve, divide kimchi rice among four wide bowls. Remove shrimp from the oven and drizzle with 1 tablespoon toasted sesame oil; toss to combine. Top rice with shrimp and bok choy. Sprinkle with sesame seeds and scallions, and serve with lime wedges.

BAKED CHICKEN AND RICE WITH HONEY-MUSTARD SAUCE

Steps:

• Preheat oven to 350°.
• Spread rice in a lightly sprayed or oiled 13x9 inch glass baking dish.
• Arrange chicken on top; pour broth over.
• Cover tightly with foil; bake 45 minutes.
• In a bowl, whisk together the yogurt, honey, mustard, soy sauce, ginger, salt, and pepper.
• Uncover baking dish; spread yogurt mixture over chicken.
• Bake, uncovered, until rice is tender and chicken is no longer pink in the center, about 15 minutes longer.

HONEY & GARLIC DUCK FRIED RICE

Steps:

• In a plastic zipper bag, combine cubed duck breast with soy sauce, hoisin sauce and 2 sliced garlic cloves; marinate in refrigerator at least 2 hours.
• Prepare brown rice: in a large saucepan, cook 2 minced garlic cloves in vegetable oil until golden; add rice and saute until aromatic, then add broth.
• Bring to a boil then reduce heat and cover; simmer on low heat for 45 minutes or until rice is tender and liquid is absorbed.
• While rice is cooking, shred the yellow squash; drain baby corn; slice green onions; scramble eggs in 1 tablespoon vegetable oil and set aside; and steam pea pods and chopped bell pepper together for 1 minute (plunge them into cold water when done steaming to stop cooking and keep them crisp).
• In a large skillet over medium heat, heat 2 tablespoons vegetable oil and cook cubed marinated duck with the marinade and green onions for 10 minutes.
• Add cooked rice and raise heat a bit; cook, stirring constantly until marinade is thickened, about 10 more minutes.
• Stir in honey, soy sauce, sesame oil and garlic powder; cook another 5 minutes to blend.
• Stir in pea pods, peppers, shredded yellow squash, baby corn and scrambled eggs.
• Cook another 3 to 4 minutes, just until vegetables and eggs are heated through.
• Serve immediately.

HONEY RICE PUDDING

Steps:

• Bring 3 1/2 cups milk, the rice, sugar, vanilla, and salt to aboil in a medium saucepan. Reduce heat, and simmer, stirringoften, until rice is tender and liquid has been absorbed,20 to 25 minutes.
• Remove from heat. Stir in remaining 1/4 cup milk and the honey. Let stand for 5 minutes. Divide among parfait glasses or bowls, and drizzle with honey.

HONEY-ORANGE RICE PUDDING

Steps:

• In a large saucepan, bring the milk, rice, sugar, 1/4 cup honey, orange zest and salt to a boil. Reduce heat. Simmer, uncovered, for 30-35 minutes or until rice is tender and pudding is thickened, stirring occasionally., Stir in the vanilla, cinnamon and remaining honey. Serve warm or cold. Sprinkle with pistachios.

HONEY RICE PUDDING

Steps:

• Bring 3 1/2 cups milk, the rice, sugar, vanilla, and salt to a boil in a medium saucepan. Reduce heat, and simmer, stirring often, until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Remove from heat. Stir in remaining 1/4 cup milk and the honey. Let stand for 5 minutes. Divide among parfait glasses or bowls, and drizzle with honey.

HONEY-ORANGE RICE PUDDING FOR TWO

Steps:

• In a large saucepan, bring the milk, rice, sugar, 2 tablespoons honey, orange zest and salt to a boil. Reduce heat. Simmer, uncovered, for 25-30 minutes or until rice is tender and pudding is thickened, stirring occasionally., Stir in the vanilla, cinnamon and remaining honey. Serve warm or cold. Sprinkle with pistachios.

HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK AND WHITE RICE BALLS

Steps:

• Preheat a grill pan or large griddle over medium high heat.
• Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
• While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
• While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
• Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
• While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

ASIAN PEAR SALAD WITH TINY BEANS, RICE WINE VINAIGRETTE, HONEY CRUSTED ALMONDS AND PEAR GLAZED SCALLOPS

Steps:

• Blanch the haricot vert and reserve.
• Finely julienne red pepper and reserve.
• Clean all the greens. Trim and cut frisee in half and reserve along with haricot vert and peppers To Finish:
• In one saute pan season and sear the frisee, toss in the other greens, haricot vert, peppers and the vinaigrette. Season and toss, then remove to plates.
• In a second saute pan, which should be very hot, season and sear the scallops then glaze and arrange on salad. Garnish with honeyspice almonds.
• Prepare vinaigrette by blending all ingredients.
• Almonds: 1/2 cup honey 1 tablespoon ground coriander 1 teaspoon ground chili flakes 1 cup toasted whole almonds
• Prepare almonds by caramelizing honey, then add in spices and stir in almonds. Remove from heat and quickly separate almonds onto an oiled sheet pan so they wont clump together. Allow to cool
• Clean the scallops and reserve.
• Prepare the glaze by combining sugar, water and spice in a small pan and reducing to a thick syrup. Strain into pear nectar.

RICE PUDDING WITH FRESH PEARS AND HONEY

Steps:

• Bring rice, salt, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, partially cover, and simmer until water is almost completely absorbed, 6-8 minutes.
• Add milk, return to a simmer, and cook, stirring occasionally, until rice is tender and milk is thickened, 30-35 minutes. Add sugar and orange-flower water and cook, stirring, until sugar is dissolved, about 1 minute longer. Let cool slightly.
• Serve rice pudding topped with sliced pear and chopped pistachios and drizzled with honey.

HONEY SOY GRILLED SALMON WITH EDAMAME AND BROWN RICE

Steps:

• Preheat the grill over medium-high direct heat. Brush oil on the grill grates.
• Finely chop the cilantro and scallions, and mix in 2 teaspoons of the oil and the ginger.
• Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Sprinkle the fish all over with 1/2 teaspoon salt and some pepper.
• Stir together the honey, lime juice and soy sauce until smooth. Place the salmon skin-side up on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds.
• Combine the edamame, 1 tablespoon water and 1/4 teaspoon salt in a microwave-safe bowl. Cook on high until warm through, about 3 minutes.
• Divide the salmon, edamame, brown rice and orange wedges evenly among four plates. Serve each with a glass of milk.

ROSEMARY-HONEY BRAISED LAMB SHOULDER AND MINT JASMATI RICE

Steps:

• For the lamb: Heat a medium size stockpot that can hold the lamb shoulder. Using a skewer, poke the lamb as deep as a sprig of rosemary. Completely insert rosemary in holes. (You can go around the top-side of the lamb like a crown.) Season the lamb well with salt and pepper. Mix together the flour, chile powder and cumin and rub on the lamb. Coat the pot with oil and sear the lamb on 1 side until brown. Rotate the lamb so all sides get brown, about 15-20 minutes total. Remove the lamb and set aside on a plate. Gently wipe out the pot and place back on high heat. Coat again with oil and saute the garlic, ginger, onions, carrots, celery and season. Add bay leaves and deglaze with red wine. Add the chickpeas, honey and soy. Add back the lamb and water to cover. Check for flavor of the braising liquid and season accordingly. Bring to a boil and reduce heat to simmer for about 3 to 4 hours, or until fork tender.
• Make the rice using Fuji technique and a rice cooker. Meanwhile, blanch the mint in salted water for 30 seconds and shock in ice water. In a blender, puree the mint with the honey, garlic and oil. Season and set aside. When rice is done, fluff with fork before serving.
• Plating: On a very large platter, make a large ring of rice. Drizzle the mint puree on the rice. Place lamb and vegetables in the middle. Pull out the rosemary 1/3 out to resemble a small crown. Serve family style with harissa on the side.

HONEY DIJON CHICKEN AND RICE

Steps:

• In large skillet melt butter. When melted add chicken and onion, brown chicken stirring occasionally.
• Add rice and seasoning packets plus remaining ingredients, EXCEPT sour cream.
• Bring to a boil than cover and simmer for 5 minutes on reduced heat. Add sour cream and serve.

SESAME & HONEY TOFU WITH RICE NOODLES

Steps:

• Heat half the oil in a frying pan over a medium heat. When hot, add the tofu and cook for 5 mins on one side. Turn, then fry for another 3 mins. Continue cooking for 10 mins more, turning regularly - make sure you scrape up any bits that are stuck. Don't worry if it falls apart a little, these pieces become crispy. Remove to a plate and keep warm.
• Meanwhile, cook the noodles following pack instructions. Drain and set aside. Make the dressing by mixing ½ tbsp oil, tamari, five-spice and honey. 3 Heat the remaining ½ tbsp sesame oil in the frying pan and cook the pepper for 1 min, then add the onions and pak choi. Toss together for 3 mins, until just wilted. Add the noodles and half the dressing and mix well. Heat through and divide between 4 bowls. Top with the tofu and drizzle remaining dressing over.

HONEY RICE MUFFINS

Steps:

• Mix together the flour, powder, soda and salt.
• Add to the dry ingredients, the egg, honey, oil, milk, vanilla and rice all at once.
• Stir just until blended.
• Spoon into muffin tin.
• Bake at 400 for 15 minutes.

BAKED CARDAMOM-SCENTED RICE PUDDING WITH ORANGES IN HONEY & POMEGRANATE SYRUP

Steps:

• Heat the oven to 150C/130C fan/gas 2 and butter a wide 1.5-litre ovenproof baking dish. Put the butter, sugar, cardamom, pudding rice and milk in a saucepan and bring gently to the boil, stirring to help the sugar dissolve. Add the cream, a pinch of salt, orange zest and vanilla and bring to a simmer. Simmer for about 4 mins, stirring, until you can feel that the rice grains have become slightly swollen. Pour into the buttered baking dish and bake for 2 hrs, uncovered. The rice should be cooked but not dry or sticky. It might need a little longer, but keep an eye on it.
• Meanwhile, make the compote. Heat the orange juice, pomegranate juice, molasses, honey and sugar, stirring to help the sugar dissolve. Simmer for 8 mins until reduced slighty. Transfer to a jug. If you have more than 300ml, reduce it by boiling a bit more. The mixture will thicken as it cools. Strain, cover and chill in the fridge.
• Cut the top and bottom off the oranges to form a flat base. Using a sharp serrated knife, cut away the pith and peel. Cut the fruit into slices, catching any juice if you can (add it to the syrup). Put the oranges in a bowl, pour on the syrup and serve with the rice pudding.