Question about Cilantro Rice

D

deb-in-mi

Well-known member
I remember making this recipe from ValinFL and it was absolutely delicious *and* beautiful. But its been ages and it now seems the season to make it again!

However the recipe below calls for one recipe of the 'cilantro part' per 1 cup of cooked rice. That seems excessive. Do you think it should have been per 1 cup of uncooked rice? Here is the original recipe:

For each cup of cooked rice:

2/3 cup cilantro, loosely packed

1/3 cup chopped onion

1/4 cup chopped green onion or scallions

1 jalapeno pepper, chopped (or to taste)

1 Tablespoon lime juice

1 teaspoon olive oil

Puree the above in a blender, then add to the cooked rice, stir well. Color is just beautiful!

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=39612

 
Here is a recipe that I like. Maybe it will help with measurements.

* Exported from MasterCook *

CILANTRO COCONUT RICE

3 cups basmati rice (20 oz)
3/4 cup sweetened flaked coconut
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon finely chopped fresh jalapeño
3 tablespoons vegetable oil
4 cups water
1 teaspoon salt
2 cups packed fresh cilantro sprigs
4 scallions -- chopped (1 cup)

Put oven rack in middle position and preheat oven to 350°F.

Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.

Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 5 to 10 minutes. Cool completely.

Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.

Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.

While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.

Add cilantro mixture to cooked rice and stir gently until combined well.

Note: I use regular rice and just cook as usual for 20 minutes. Then add the other ingredients.

Source:
"Epicurious Gourmet Apri l 2004"
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Here's a similar recipe from Gourmet Magazine that uses that amount for uncooked rice. It's good.

* Exported for MasterCook 4 by Living Cookbook *

Cilantro Rice

Recipe By : Adapted from Cafe Pasqual's
Serving Size : 6 Preparation Time: 0:15
Categories : Rice Side Dish


Amount Measure Ingredient -- Preparation Method

1 1/2 cups long-grain white rice
2 cups water
1 1/2 tsp kosher salt
1 cup loosely packed fresh cilantro
1/2 cup chopped white onion
1/4 cup chopped scallions
1 1/2 Tbs chopped fresh jalapeno, including seeds
1 1/2 Tbs fresh lime juice
1 tsp olive oil

1. Bring rice, water, and 1 teaspoon salt to a boil in a 1 1/2- to 2-quart
heavy saucepan, then reduce heat to low and cover pan with a tight-fitting
lid. Cook 20 minutes.

2. Remove from heat and let stand, covered, 5 minutes. Remove lid and fluff
rice with a fork.

3. While rice is cooking, purée cilantro, onion, scallion, jalapeno, lime
juice, olive oil, and remaining 1/2 teaspoon salt in a blender (if
necessary, add 1 to 2 tablespoons water to facilitate blending). Add mixture
to rice and stir with a fork until combined well.

Comments: Martina Tio, Singapore: "I never stop thinking about the speckled
rice at Cafe Pasqual's, in Santa Fe, New Mexico. Can you get the recipe?"
Cooled with cilantro and scallion, this rice is also heated with a chile
kick.

Recipe Author: Adapted from Cafe Pasqual's

Recipe Source: Gourmet July 2006


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I use that recipe all the time and use it to one cup of uncooked rice.

My recipe says the same thing but in my mind I just assumed to cook one cup rice and add the mix to the entire potful of rice, which I do and it is excellent. It is especially good now with all the fresh ingredients at the Farmer's Markets.

 
Arroz Verde (Green Rice). Made this again this week to serve with chicken enchiladas. Delicious.

Arroz Verde (Green Rice)
by James Peyton from Fine Cooking magazine

Rich and refined, arroz verde is one of the most popular dishes I present to cooking classes.
Serves six to eight.

1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1-1/4 cups homemade or low-salt chicken broth
1-1/4 cups milk
1 tsp. kosher salt
1 Tbs. olive oil
3 Tbs. unsalted butter
1-1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced

Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.

In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.

Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.

http://www.finecooking.com/recipes/arroz_verde_green_rice.aspx

 
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