Best Stormy Rice Recipes

AIRMAN ANDERSON'S CHICKEN

Steps:

• In a large heavy-bottomed pot, pour in enough oil to fill the pot about a third of the way. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
• Line a sheet tray with a wire cooling rack. Slice chicken into 2-inch pieces. In a large bowl, whisk together eggs, cayenne, salt and black pepper to taste. In a paper bag, shake together salt, pepper, flour and cornstarch. Dip the chicken in batches, first in egg mixture, then in the flour mixture and shake to coat. Set on a wire rack and let sit 10 minutes. While chicken is resting, prepare sauce. In a large straight sided saute pan combine orange zest, orange juice, brown sugar, butter, hot pepper flakes and Worcestershire sauce. Stir, bring to a boil, then reduce heat and simmer until thickened, 5 to 8 minutes. Carefully place chicken in hot oil and fry until golden and crispy, 5 to 8 minutes. Transfer to the saute pan with the sauce and toss until evenly coated. Remove to a serving platter and serve on Stormy Rice.
• In a medium saucepan, heat oil over medium-high heat. Add garlic and rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered another 5 minutes. Stir in the peanuts, scallions, and salt and pepper, to taste. Rice can be made 1 day ahead, then warmed and combined with other ingredients before serving.

PERFECT WHITE RICE

Steps:

• Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt.
• Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid.
• Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

POPEYES-STYLE CAJUN RICE

Steps:

• 1. Popeyes-style Dirty Rice 1 pound lean ground beef 1/2 cup finely diced bell pepper 1/3 cup diced green onions 1/2 teaspoon garlic powder 1/2 teaspoon celery flakes 1 teaspoon Creole seasoning 1/4 teaspoon red pepper 4 cups long grain rice, cooked and drained 1/4 cup water (more as needed) 1/4 teaspoon black pepper In fry pan stir ground beef and bell pepper. Cook over medium high heat until beef loses its pink color and bell pepper is soft. Remove excess grease. Turn temperature down to medium or medium low. Add remaining ingredients; stir and cook together until ground beef is completely cooked and liquid is gone - about 25 to 35 minutes. More Creole seasoning and red pepper may be added for taste.
• 2. Popeyes-style Dirty Rice 1 pound Spicy bulk breakfast sausage 14 ounces Can clear chicken broth 1/2 cup Long-grain rice 1 teaspoon Dry minced onion Brown sausage in skillet untiil pink color disappears, crumbling with fork. Stir in broth, rice and minced onion. Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed. Source: Gloria Pitzer's Make Alike Recipes Cookbook

SAFFRON BASMATI RICE

Steps:

• Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the almond slivers and lemon zest, season with salt and pepper and serve.

PORK-FRIED DIRTY RICE

Steps:

• In a large nonstick saute pan or wok, heat the oil over high heat. When the oil begins to swirl, add the ground pork, salt and ginger. Break the pork up with a spoon and stir while browning. When the pork is cooked through and golden, add the garlic, scallions, bean sprouts and peas. Stir and cook for a minute or so more, then push it to the side and add a bit more oil, if needed. Add the rice and quickly stir to heat and toast the rice. Once a crust has formed on some of the rice, add the soy sauce and chili sauce. Season with more salt, if needed. Incorporate the rice with the rest of the ingredients in the pan. Once combined, push to the sides and add the eggs to the center, allowing the eggs to curdle lightly. Rapidly stir the rice in to coat while the eggs are cooking. The eggs act as glue instead of being left as big curds separated from the rice. Transfer to a serving bowl and serve immediately.
• Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan. Fill the saucepan with enough water to cover the rice by 1/2-inch. Or measure by putting your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer over low heat, then cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let the rice stand another 5 minutes, covered.