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Red Rice Recipe

Ingredients
  • 1 cup rice
  • 1 tablespoon vegetable oil
  • 1 can tomato paste
  • 1 tablespoon dried onion flakes
  • Dash of red pepper
  • 2 cups Hot Water
Directions
Mix rice, oil and tomato paste. Stir in onion flakes and red pepper. Whisk in water gradually. Bake at 350 for 1 hour to 1 hour and 15 minutes. Stir often. If rice becomes too dry before it is done, you can add up to 1 cup more of water. The original recipe also included 1/2 cup grated Cheddar cheese. You would stir this in just before you put the rice in the oven. I like it better without the cheese.
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Red Rice Recipe - Related Content

Cooking Tips & Advice
Preparing Fried Rice with Uncooked Rice | Preparing Fried Rice with Previously Cooked Rice There are many methods used for preparing fried rice recipes, but two methods that combine the moist heat methods of boiling/absorption/steaming and the dry heat methods of frying/stir-frying are among the most popular.
Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking most whole grains.
Steaming Rice with a Bamboo Steamer | Steaming Rice with an Electric Steamer Steaming is a technique for cooking rice that is very popular in Asian countries. It produces perfectly cooked rice, but the method can be very time consuming.
Cooking Rice with the Absorption Method | Cooking Paella | Cooking Risotto Cooking Rice with the Absorption Method Cooking rice with the absorption method is, perhaps, the method that most people are accustomed to when cooking rice, but it is often the most difficult.
Boiling is one of the easiest methods for cooking rice. The grain is cooked uncovered in a large quantity of water. The rice and water are then dumped into a colander and drained for several minutes to remove the excess moisture.
Glossary Terms
A long-grain variety of rice with red bran that is cultivated in India and has not been milled. Indian red rice has a nutty flavor and is reddish-tan in color.
A medium-grain variety of rice that is cultivated in Thailand. The rice is sold with much of the red bran covering the kernel so that only a hint of the white kernel is revealed.
A medium-grain variety of rice that is cultivated in Indonesia. The rice is sold with only flecks of red bran covering the kernel so that some of the white kernel shows through.
A long-grain variety of rice with red bran that is cultivated in Nepal. Himalayan red rice has a rich, nutty flavor and a deep red color when cooked.
A short-grain variety of rice, grown in the Himalayan Mountains, which has a brown and ivory colored kernel.
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