Welcome to the Celtnet Rice Recipes Home Page

Welcome to Celtnet's Rice Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the rice recipes added to this site. The term rice itself refers to the grains of the rice plant, Oryza sativa a very versatile plant that needs lots of water in its early growth stage. Rice can grow in a wide variety of climates and is one of the world's staple foods. As a result there are rice and rice-based dishes from all across the globe. Rice also lends itself well to being a starchy accompaniment and being an integral ingredient in the dish. It is also a grain that can be used for either sweet and savory dishes. You will find starters, main meals, accompaniment dishes and desserts in the list below:

Alphabetical list of rice recipes follow (limited to 100 recipes per page). There are 166 recipes in total:


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A Potage of Roysons
(A Pudding of Raisins)
     Origin: English
Chicken and Rice Soup
     Origin: Fusion
Kanyah II
     Origin: Liberia
Aegean Salad
     Origin: Greek
Chicken Biryani
     Origin: India
Kebbeh Kunda Benachin
     Origin: Gambia
Aloha Wild Rice
     Origin: Hawaiian
Chicken Gumbo
     Origin: Cajun
Kedgeree
     Origin: Anglo-Indian
Antipasto Rice
     Origin: Italian
Chicken with Lemon and Rice
     Origin: Morocco
Kedgeree 2
     Origin: Fusion
Arroz de Coco e Papaia
(Rice with Coconut and Papaya)
     Origin: Angola
Chicken-Sausage Jambalaya
     Origin: Cajun
Kenyan Pilau Rice
     Origin: Kenya
Arroz Integral com Mantiega de Amendoim e Bananas
     Origin: Angola
Chickweed Rice with Salad
     Origin: British
Kheer
     Origin: India
Arroz Verde
(Green Rice)
     Origin: Angola
Chop Suey
     Origin: Fusion
Koozy
(Leg of Lamb)
     Origin: Middle East
Austrian Tomato Soup
     Origin: Austria
Chubbagin Lélé et Raabie
     Origin: Mauritania
Kosheri
     Origin: Egyptian
Bacon and Rice Creole
     Origin: Louisiana
Churah Gerteh
(Rice and Peanut Porridge)
     Origin: Gambia
Koushari
(Lentils, Macaroni and Rice in Oil)
     Origin: Egypt
Basic Cajun Jambalaya
     Origin: Cajun
Classic Rice Pudding
     Origin: British
Koushry
     Origin: Egyptian
Beans and Rice
     Origin: West Africa
Clover Salad
     Origin: Fusion
La Bouillie
     Origin: Chad
Benachin
     Origin: West Africa
Coconut Rice
     Origin: West Africa
Ladu
     Origin: Comoros
Birch Sap and Cleavers Risotto
     Origin: British
Coconut Rice with Pork
     Origin: Ghana
Lamb Biryani
     Origin: India
Blank Maunger
     Origin: English
Corn and Rice Bread
     Origin: Angola
Liberian Rice Bread
     Origin: Liberia
Blue Bayou Jambalaya
     Origin: Cajun
Cream of Rice
     Origin: American
Liberian Rice Bread II
     Origin: Liberia
Borage Soup
     Origin: British
Cream of Salsify Soup
     Origin: British
Liquorice Rice
     Origin: Fusion
Cabbage Jambalaya
     Origin: Cajun
Curried Mushrooms and Rice
     Origin: Fusion
Maan Nezim Nzedo
(Fish Stew with Vegetables)
     Origin: Burkina Faso
Cajun Fried Rice
     Origin: Cajun
Curried Rice with Beef
     Origin: Ghana
Maharashtrian Masala Bhat
(Spicy Maharashtrian Rice)
     Origin: India
Cajun Gumbo
     Origin: Cajun
Dry Rice
     Origin: Liberia
Mandas of Cucumber
     Origin: India
Cajun Quiche
     Origin: Cajun
Dry Rice with Pork
     Origin: Liberia
Mandas of Red Pumpkin
     Origin: India
Cajun Shrimp and Oyster Jambalaya
     Origin: Cajun
Egyptian Lentils
(Egyptian lentils)
     Origin: Egyptian
Mani
(Rice Sweet Dish)
     Origin: India
Cajun Stuffed Peppers
     Origin: Cajun
Finnish Fish Soup
     Origin: Finland
Maqluba
(Arabic Upside Down Dish)
     Origin: North Africa
Calas
     Origin: Cajun
Fragrant Coconut Rice
     Origin: Thai
Maschi
     Origin: Sudan
Canja
(Cape Verdean Canja)
     Origin: Cape Verde
Fulani Boullie
     Origin: Central African Republic
Mayotte Pilaou
     Origin: Mayotte
Canja de Gahlinha
(Cape Verdean Chicken Stew)
     Origin: Cape Verde
Ghanaian Jollof Rice
     Origin: Ghana
Middle Eastern Rice
     Origin: Middle East
Cape Kedgeree
     Origin: South Africa
Ginger and Lime Glazed Lamb Steaks with Rice
     Origin: Fusion
Millet Snacks
     Origin: Chad
Carob Chip Spice Biscuits
     Origin: America
Gingko Rice
     Origin: Fusion
Mo and Dunguri
(Rice and Black-eyed Peas)
     Origin: Niger
Cashew, Prawn, Brazil Nut and Lemon Rice
     Origin: Fusion
Goosegrass and Chickweed Kedgeree
     Origin: Fusion
Mulku
(Murukku)
     Origin: Mauritius
Catfish Jambalaya
     Origin: Cajun
Halibut with Rice and Vegetables
     Origin: Cote dIvoire
Mullet with Raspberry Vinegar and Herb-flavoured Vegetables
     Origin: British
Cawl Mamgu
(Grandma's Soup)
     Origin: Welsh
Jagacinda
(Cape Verde Beans and Rice)
     Origin: Cape Verde
Mushrooms Pilaf
     Origin: Fusion
Ceebu Jën
(Rice and Fish)
     Origin: Senegal
Jewelled Rice
     Origin: Fusion
Mushrooms Risotto
     Origin: Italy
Celtic Cakes
     Origin: China
Jollof Rice with Chicken, Beef, and Ham
     Origin: Ghana
Paella Valencia
     Origin: Spanish
Chanterele Risotto
     Origin: Italian
Jollof Rice with Lamb
     Origin: Mali
Cheesy Chicken with Rice
     Origin: British
Kanyah
     Origin: Sierra Leone

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Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.


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