Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi PHotos: Red Rice Recipe Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi Photos.

Red Rice Recipe Biography.

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Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with red beans,[1] vegetables (bell pepper, onion and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage (most commonly Andouille), and Tasso ham are also frequently used in the dish. The dish is customary - ham was traditionally a Sunday meal and Monday was washday. A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. The dish is now fairly common throughout the Southeast. Similar dishes are common in Latin American cuisine, including moros y cristianos and gallo pinto.

Red beans and rice is one of the few New Orleans style dishes to be commonly served both in people's homes and in restaurants. Many neighborhood restaurants continue to offer it as a Monday lunch special, usually with a side order of either smoked sausage or a pork chop. While Monday washdays are largely a thing of the past, red beans remain a staple for large gatherings such as Super Bowl and Mardi Gras parties. Indeed, red beans and rice is very much part of the New Orleans identity. Jazz trumpeter and New Orleanian Louis Armstrong's favorite food was red beans and rice - the musician would famously sign letters "Red Beans and Ricely Yours, Louis Armstrong”.[2]

The vegetarian dish Rajma chawal[3] is very similar (which translates literally to red beans and rice), popular in North India. Red beans and rice is also a dietary staple in Central America, where it is known as "arroz con habichuelas". The dish is popular in Cuban, Puerto Rican, Dominican, Haitian and Jamaican cuisine as well.

Contents [hide]

1 History

2 Preparation

3 Presentation

4 See also

5 References

6 External links

History[edit]

When the slave rebellion in Haiti (formerly Saint Domingue) began, many of the rich white sugar planters fled to Louisiana, the other main possession of France in the New World at the time. They brought with them red beans from the Caribbean. Red beans and rice was created in the kitchens of New Orleans' French Quarter. The dish quickly gained in popularity and became a fixture of the cuisine of New Orleans.

Preparation[edit]

Red kidney beans or small red beans are used and they are usually (but not always) soaked beforehand. Onion, celery, and usually a bit of garlic are sautéed briefly. Some people choose to include bell pepper, thus completing the trinity. The vegetables should be diced finely so that they will melt away once the dish is done. Meat is also a typical component of seasoning for the dish, with ham, tasso, pickled pork, and sausage being common ingredients.[4][5][6] The meat may be sautéed along with the vegetables or added directly to the beans. Seasoning includes salt, thyme, bay leaf and cayenne pepper. While Cajun (and to a lesser extent Creole) cooking is often thought of as being very spicy, red beans are prepared on the mild side and are usually served with a bottle of hot sauce nearby.

Red beans typically take about two hours to cook, although it is common to allow the beans to cook slowly for a longer period of time. Finished red beans range from soup-like consistency to a creamier texture, though the latter is more common. Though the creaminess of the finished dish may vary greatly between preparation, the beans themselves should never be overly firm or crunchy. To increase the creaminess of the beans, some cooks choose to mash up to a quarter of the beans in the last half hour or so of cooking (smash the beans against the side of the pot using the back of a large spoon). To get an even creamier texture, some chefs will gradually incorporate butter into the beans during the last ten minutes.

Some people will cook smoked sausage with the beans, but traditionally, the sausage or pork chops were cooked on the side.

Presentation[edit]

White rice is cooked separately. Sausage may be cooked and served separately or may be sliced and incorporated into the beans during cooking. When being served buffet style for a party, the rice and beans should be kept apart and assembled as needed by the guests. When served on a plate, the rice is usually mounded in the center, perhaps with a bit of parsley. The beans are spooned all around the rice, and if sausage has been prepared separately a piece is placed on one side. Chopped green onion is an optional garnish, and a bottle of hot sauce should always be available..

Origins[edit]

Congee

Chinese name

Chinese 粥

[show]Transcriptions

Min Chinese name

Chinese 糜

[show]Transcriptions

Vietnamese name

Vietnamese cháo

Thai name

Thai โจ๊ก chok (IPA: [tɕóːk])

Korean name

Hangul 죽

Hanja 粥

[show]Transcriptions

Japanese name

Kanji 1. 粥

2. 白粥

Hiragana 1. かゆ

2. しらがゆ

[show]Transcriptions

Malay name

Malay bubur

Indonesian name

Indonesian bubur

Filipino name

Tagalog lúgaw

Tamil name

Tamil கஞ்சி kanji

Hindi name

Hindi गांजी ganji

Portuguese name

Portuguese canja

Lao name

Lao ເຂົ້າປຽກ khào piak (IPA: [kʰaːo piːək])

Khmer name

Khmer បបរ bâbâr (IPA: [bɑˈbɑː])

Burmese name

Burmese ဆန်ပြုတ် hsan byok IPA: [sʰàmbjoʊʔ]

Javanese name

Javanese bubur

Bengali name

Bengali জাউ jau (IPA: [dʒaw])

Malayalam name

Malayalam കഞ്ഞി kanji

Oriya name

Oriya କାଞ୍ଜି kaanji

Telugu name

Telugu గంజి ganji

Kannada name

Kannada ಗಂಜಿ ganji

Sinhala name

Sinhala කැඳ kanda

Tulu name

Tulu kanji

The word congee comes from Tamil கஞ்சி (kanji),[1][2] a prominent food of ancient Tamil people. The English form may have arrived in the language via Portuguese. In other Asian cultures, it is also called kanji (Tamil/Tulu), kaṇhji (Malayalam),[3] pakhal bhat (Oriya), ganji (Kannada/Telugu),"bor bor" ([Khmer]), juk (Hakka, Cantonese, Korean), muay (Hokkien and Teochew), zhōu (Mandarin), cháo (Vietnamese), deythuk (Tibetan), chok (Thai), kayu (Japanese), lúgaw (Tagalog), Bubur or kanji (Indonesian and Malay) or jaou (Bengali) which is derived directly from the Chinese character 粥 ( which means gruel), canja (Portuguese). It is also called xifan (稀飯) in some Chinese provinces.

Preparation[edit]

To prepare the dish, rice is boiled in a large amount of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cookers have a "congee" setting, allowing it to be cooked overnight. The type of rice used can be either short or long grain, depending on what is available and regional cultural influences. Culture also often dictates the way congee is cooked and eaten.

In some cultures, congee is eaten primarily as a breakfast food or late supper; in others, it is eaten as a substitute for rice at other meals.[citation needed] It is often considered particularly suitable for the sick as a mild, easily digestible food.[4]

By country[edit]

Burma[edit]

In Burma (now called Myanmar), rice congee is called ဆန်ပြုတ် hsan byok [sʰàmbjoʊʔ], literally "boiled rice". It is very thin and plain, often made with just rice and water, but sometimes with chicken or pork stock and served with a simple garnish of chopped spring onions and crispy fried onions. As in other Asian countries, rice congee is considered food for the unwell.[citation needed]

China[edit]

Chinese congees, or jook, (Chinese: 粥; pinyin: zhōu) vary considerably by region. For example, to make Cantonese congee, white rice is boiled in many times its weight of water for a long time until the rice breaks down and becomes a fairly thick, white porridge (Pinyin: báizhōu).[5] Congees made in other regions may use different types of rice with different quantities of water, producing congees of different consistencies.

Congee is often eaten with zhacai, salted duck eggs, lettuce and dace (Cirrhinus chinensis - Chinese mud carp) paste, bamboo shoots, youtiao, rousong, pickled tofu, wheat gluten, with other condiments, meat or century eggs.

Other seasonings, such as white pepper and soy sauce, may be added. Grilled fish may be mixed in to provide a different texture.

Congee is often eaten with fried bread sticks known as youtiao. Congee with youtiao is commonly eaten as breakfast in many areas in China. Congee can be left watery, or can be drained so it has a texture similar to Western oatmeal porridge. Congee can also be made from brown rice, although this is less common and takes longer to cook.

Besides being an everyday meal, congee is considered to be food therapy for the unwell. Ingredients can be determined by their supposed therapeutic value as well as flavor.

The origin of congee is unknown, but from many historical accounts, it was usually served during times of famine, or when numerous patrons visited the temples,[citation needed] as a way to stretch the rice supply to feed more people.

In China, congee has also been used to feed young infants. However, the cooking time is much longer than for okayu and, because it is for infants, the congee is not seasoned with salt or any other flavoring. Often it is mixed with steamed and deboned fish.

Congee made from other grains, such as cornmeal, millet, barley, and sorghum, are common in the north of China[citation needed] where rice does not grow as well as other grains suited for a colder climate. Multigrain congee mixes are sold in the health food sections of Chinese supermarkets. Congee with mung beans is usually eaten with sugar, like red bean congee.

India[edit]

In Tamil Nadu, a plain rice porridge, or the thick supernatant water from overcooked rice, is known as kanji. Kanji or Congee is also prepared with different grains available in different parts of Tamil Nadu, for example minor millet or pearl millet,[6][7] finger millet,[8] broken wheat, maize.The people of Kerala also call this preparation of rice in a watery state kanji, and it is eaten as a porridge with green lentils or chutney.[citation needed] Kanji is prepared with rice or ragi. Nuts and spices are added to the kanji depending on the economic status or health requirements. Rice kanji is prepared by boiling rice in large amounts of water. To this preparation, either milk and sugar (usually jaggery) or curd (yoghurt) and salt are added. Ragi kanji is prepared by drying ragi sprouts in shade, and then grinding them into a smooth powder. This powder is added to water and cooked. Milk and brown sugar are added to this cooked preparation for taste. Ragi kanji can be given to infants after six months. Another kanji preparation uses jevvarisi (sago in English, sabudana in Hindi) in kanji. Sago is dry roasted and powdered with/ without sugar. Powdered sago is boiled in water until cooked. This is eaten by all ages from adults to infants as young as three months.

In the state of Kerala, during the Malayalam month of Karkkidakam, a medicinal kanji is made using Ayurvedic herbs, milk and jaggery. Karkkidakam is known as the month of diseases since the monsoon starts during Karkkidakam. Karikkidaka Kanji is eaten to promote the immune system.[9]

According to the Indian writer Madhur Jaffrey, kanji is, or is derived from, a Tamil word for "boilings", referring to the porridge and also to any water in which rice has been cooked.[citation needed]

Muslims of south India especially tamil muslim, Mappila and Beary prepare speacial kanji during month of Ramadhan which is called "nombu kanji" literally meaning fasting porridge .This is prepared by adding spices like turmeric,dry ginger,pepper,onion to the to the rice along with coconut paste and sometimes fenugreek seeds are added to it to enhance the flavour

In the Goa, Udupi and Mangalore districts, people usually eat rice ganji in a variant manner made by Kannada-speaking, Tulu-speaking or Konkani people in and around Udupi and Mangalore (Karnataka, South India). There, parboiled rice (kocheel akki in Kannada, oorpel aari for black rice, bolenta aari for white rice in Tulu or ukde tandool in Konkani) is steamed with a large amount of water. Jain ganji matt are famous in these districts. Usually, simple ganji with pickle and milk are served, in jain matts. Fresh coconut is grated, and the resulting milk skimmed and added to the ganji (called paez or pyaaz in Konkani), which is served hot with fish curry, coconut chutney, or Indian pickles. In Goa, it is normally served with dried or fresh cooked fish, papad or vegetables.[citation needed]

In the state of Andhra Pradesh, it is called ganji in Telugu and mostly eaten by the very poor.[citation needed]Ganji is made by boiling Rice is large amount of water and then the liquied is filtered known as Ganji. Ganji mixed with buttermilk brings good taste also suggested by doctors for recovering the patients health.

Pakhal bhat is an authentic and traditional Oriya dish. People in Odisha like it because of its unique taste. It is a soup-based dish like dal, but tastes a little sour. This is a very healthy dish as lots of vegetables and curd are used as main ingredients.[citation needed]

Indonesia[edit]

Bubur ayam, Indonesian chicken congee

In Indonesia, congee, called bubur, is a favourite breakfast food, and many food vendors pass through the streets at dawn, calling "bubur" to sell it to householders. A popular version is bubur ayam, which is congee with shredded chicken meat. It is also served with many condiments, such as green onion, crispy fried shallot, fried soybean, Chinese crullers (youtiao, known as cakwe in Indonesia), both salty and sweet soy sauce, and sometimes it is topped with yellow chicken broth and kerupuk (Indonesian style crackers). Unlike many other Indonesian dishes, it is not spicy; sambal or chili paste is served separately.

The food hawkers sometimes have sate to go with it, made from quail egg or chicken intestine, liver, gizzard, or heart.

On Bali's north coast, famously in the village called Bondalem, there is a local congee dish called mengguh, a popular local chicken and vegetable rice congee that is spicier than common bubur ayam and more similar to tinutuan, using a spice mix of onions, garlic, coriander seeds, pepper, and chili.[10]

In another region of Indonesia, Manado, very popular is tinutuan, or bubur Manado (Manadonese porridge), another porridge with ample vegetables. A bit different from the one sold on Java Island, it is made from rice porridge and enhanced with water spinach or kangkung, corn kernels, yam or sweet potato, dried salty fish, lemon basil or kemangi leaves, and melinjo or Gnetum gnemon leaves.

Sago flour is made into porridge in eastern Indonesian, as the staple food of Maluku and Papuan people. The sago congee is called papeda, and usually is eaten with yellow soup made from tuna or mubara fish spiced with turmeric and lime.

Japan[edit]

Nanakusa-gayu (七草粥), seven-herb porridge

Rice porridge breakfast in Kyoto

Okayu (お粥?) is the name for the type of congee eaten in Japan,[11] which is less broken down than congee produced in other cultures.[citation needed] For example, a Cantonese-style congee typically uses a water-to-rice ratio of 12:1, but okayu typically uses ratios of 5:1 (zen-gayu) or 7:1 (shichibu-gayu).[citation needed] Also, its cooking time is shorter than other types of congee: okayu is cooked for about 30 minutes, while Cantonese congees cook for an hour or more.

Okayu may be made with just rice and water, and is often seasoned with salt. Eggs could be beaten into it to thicken it into gruel. Toppings may be added to enhance flavour; negi (a type of green onion), salmon, roe, ginger, and umeboshi (pickled ume fruit) are among the most common. Miso or chicken stock may be used to flavor the broth. Most Japanese electric rice cookers have a setting for okayu.

In Japan, okayu is popularly known as a food served to the ill.[12] Because it is soft and easily digestible, okayu is commonly the first solid food served to Japanese infants; it is used to help with the transition from liquids to normally cooked "plain" rice, gohan (ご飯?), as it is a major part of the Japanese diet. It is also commonly eaten by the elderly for the same reasons.

A type of okayu called nanakusa-gayu (七草粥, "seven herb porridge") is traditionally eaten on 7 January[13] with special herbs that some believe protect against evils and invite good luck and longevity in the new year. As a simple, light dish, nanakusa-gayu serves as a break from the many heavy dishes eaten over the Japanese New Year.

Zōsui (雑炊?) is a similar dish, which uses already cooked rice, rather than cooking the rice in the soup.

Korea[edit]

A bowl of Korean take-out olgaengi (melanian snail) juk