Best 11 California Rice Recipes

CALIFORNIA "SUSHI" RICE SALAD

Steps:

• In 3-quart saucepan, cook rice in water as directed on package. Spread rice in 13x9-inch baking dish, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
• Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
• In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.

CALIFORNIA RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Grease bottom of 9" x 13" casserole dish with butter or cooking spray.
• Melt butter in skillet over medium heat. Saute onions in butter until very soft, stirring constantly. Add garlic during last two minutes of cooking.
• In large bowl combine cooked rice, onion/garlic/butter mixture, sour cream, cottage cheese, chilis, salt and pepper.
• Layer half the rice mixture in bottom of casserole dish and top with half of shredded cheese. Repeat with remainder of rice mixture; top with remainder of cheese. (If making ahead of time, cover with plastic wrap after everything is assembled and refrigerate up to a day. Remember to let your dish come to room temperature before you place it in the oven.).
• Bake for 30 - 40 minutes or until cheese is bubbly.

CALIFORNIA RICE SALAD

Steps:

• Prepare rice according to package directions.
• Drain pineapple; reserve 1/4 cup juice.
• Combine rice, pineapple chunks, arugula, bacon and onion in large bowl.
• Whisk together olive oil, reserved juice and mustard in small bowl. Add salt and pepper to taste. Pour over rice mixture; toss to evenly coat.

CALIFORNIA-STYLE SPANISH RICE

Steps:

• In a large skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onion until tender. Remove and set aside. , In a small skillet, heat oil over medium heat. Add rice; cook and stir until golden brown. Reduce heat; stir in broth. Cover and simmer for 20 minutes. Stir in the bacon, onion, peppers and tomatoes. Cover and simmer 25-30 minutes longer or until rice is tender and most of the liquid is absorbed.

CALIFORNIA RICE

Steps:

• 1. In a large skillet, saute onion in butter until golden. Remove from heat and stir in rice, sour cream, cottage cheese, bay leaf, salt and pepper. Lightly mix.
• 2. Layer half the rice mixture in a buttered 9x13-inch baking dish, then half the chiles, and sprinkle with 1 cup of the cheese. Repeat layers.
• 3. Bake in a preheated 375-degree oven for 30 minutes. Sprinkle with the chopped parsley and serve.

CALIFORNIA RICE CASSEROLE

Steps:

• Melt butter in skillet and saute onion until golden brown.
• In a large mixing bowl mix all the ingredients together.
• Transfer to a crockpot at low setting for 4 hours. OR put in a lightly greased 2 quart shallow baking dish in preheated oven at 375 degrees uncovered for about 25 minutes or until bubbly and hot.
• * Note: to prepare 4 cups fluffy white rice, bring 2 1/2 cups cold water to boiling in a large saucepan. Add 1 cup converted rice and 1 tsp salt. Cover tightly and cook over low heat until water is absorbed, about 25-35 minutes.

SWEET & TANGY CHICKEN WITH RICE AND CALIFORNIA VEGETABLES

Steps:

• Preheat oven to 350F degrees.
• Place chicken in a rectangular oven-safe pan with sides.
• If it’s a tight fit, they can be squished together Chop onion finely.
• Combine in a small bowl in this order; chopped onion, brown sugar, ketchup, salsa, and spice.
• Stir together and pour over chicken.
• Bake in hot oven, uncovered.
• Set timer for 30 minutes.
• Combine rice and water in an oven-safe pot.
• Cover and cook in hot oven beside chicken.
• When the timer rings for the chicken, both are ready.
• Rinse vegetables in a colander under cold water.
• Place in a medium size microwave-safe pot or casserole dish with lid.
• Microwave at high for 5 minutes, then let stand.
• Add spices to vegetables.
• Microwave at high for 2 additional minutes, just before serving.
• Add butter only if necessary.

CALIFORNIA RICE

Steps:

• Combine all ingredients and place in a greased 2 quart shallow casserole.
• Bake 25 minutes at 325 degrees or microwave until heated through.
• Can be assembled the day before (tastes even better).
• Or can be frozen before baking.
• Defrost before baking.

UNCLE BILL'S SUSHI RICE AND CALIFORNIA ROLLS

Steps:

• Suggested ingredients to use for Sushi rolls, use at least 4 items of your choice.
• Smoked salmon strips.
• Pickled ginger.
• Cucumber, peeled and cut into 1/8 inch thick slices.
• Avocado, peeled and cut into 1/4 inch thick strips.
• Steamed asparagus.
• Sweet red pepper strips.
• Carrot, peeled and cut into thin strips.
• Green onions.
• Cooked fresh shrimp.
• PREPARING SUSHI RICE.
• Rinse the rice at least 2 times in cold water, then drain well.
• In a rice cooker add the 2 1/4 cups of cold water and 1 1/2 cups of rice. Place cover, press the switch to cook. The cooker will shut off automatically in approximately 20 minutes. Do not lift lid while cooking.
• If using a saucepan, add the water and rice and bring to boil. Reduce heat to simmer, cover and cook for 18 to 20 minutes. Do not lift lid while cooking.
• When rice is cooked, remove to a large bowl and let rice cool slightly.
• In the meantime, in a small saucepan, add the Japanese Sushi Seasoning, Mirin, salt and sugar. Slowly bring to boil and cook until the sugar is completely dissolved, and continue to cook for another 5 minutes, stirring occasionally. Remove from heat and let cool until just warm.
• Use a small electric fan to fan the rice while adding the seasoning mixture.
• Pour the seasoning mixture over the rice in small amounts, fanning and gently stirring with a wooden spoon to coat the rice.
• Place rice in the refrigerator to cool and the rice to fully absorb the seasoning mixture.
• Preparing Sushi California Rolls.
• Lay 1 sheet of Nori seaweed with shiny side down on a bamboo sushi mat.
• Spread the wasabi paste over the Nori sheet to within 1 inch of the top end.
• Spread a 1/4 inch layer of cooled rice over the Nori sheet to within 1 inch of the top end (the farthest part of the sheet from you.
• Sprinkle some soy sauce over the rice if desired.
• Lay your selected ingredients in a horizontal line on the rice across the Nori sheet at the edge nearest you.
• As a suggestion, use smoked salmon, pickled ginger, avocado slices, green onions, carrot strips, cucumber strips, and sweet red pepper strips.
• Using the bamboo mat, start rolling from the edge closest to you over the filling, moving the front edge of the mat ahead as you roll, rolling fairly tightly.
• Dampen the top edge with water to seal the edge of the Sushi roll.
• Remove the Sushi roll from the mat and slice the roll cross-wise into about 1/2 inch thick round pieces.
• Make a mixture of 3 tablespoons of soy sauce and 1 teaspoon of wasabi paste, mixed well and use this as a dip if desired.
• Refrigerate any unused sushi rolls.
• Note: To thinly slice the carrots and cucumbers, use a potato peeler.

CALIFORNIA RICE AND BEANS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Combine the mushrooms, bell peppers, zucchini, walnuts, half of the garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a bowl; toss, then divide between 2 rimmed baking sheets. Roast, stirring once or twice, until the vegetables are tender and browned in spots, about 25 minutes.
• Meanwhile, combine the beans, the remaining garlic, the lemon juice, the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/3 cup water in a blender; puree until smooth. Add the parsley and pulse until just combined.
• Heat the brown rice as the label directs. Divide among plates and top with the roasted vegetables, bean puree and sprouts.

CALIFORNIA/MEXICAN CAULIFLOWER RICE WITH AVOCADO AND KALE

Steps:

• Place cauliflower florets in a food processor; pulse into rice-sized pieces.
• Combine cauliflower "rice", black beans, cilantro, green onions, 1 tablespoon vegetable oil, lime juice, salt, and pepper in a microwave-safe bowl; toss until mixed. Top with Cheddar cheese.
• Puree chipotle peppers in adobo in a small bowl with an immersion blender.
• Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add zucchini in an even layer; place kale on top. Cook, covered, until zucchini is lightly browned and kale starts to wilt, about 5 minutes. Stir in 1 to 3 tablespoons pureed chipotle peppers. Remove from heat and let stand, covered, allowing kale to steam, 3 to 5 minutes.
• Fill a saucepan with water and bring to a boil. Reduce heat, add eggs, and simmer, about 7 minutes. Remove eggs with a slotted spoon and run under cool water for 30 to 60 seconds. Peel carefully.
• Spoon zucchini mixture over Cheddar cheese in the bowl. Microwave until hot, 2 to 3 minutes. Top with peeled eggs and sliced avocado. Season with salt and pepper.