Best 13 Rice Pasta Recipes

RICE-PASTA PILAF

Steps:

• Toast 1/2 cup broken spaghetti in a pot over medium-high heat with 2 tablespoons butter. Stir in 1 cup rice; add 2 cups chicken broth, 1 cup water, 2 garlic cloves and 1 teaspoon salt. Boil 3 minutes, then stir, cover and simmer 15 minutes. Let sit 5 minutes; fluff with a fork and smash the garlic. Stir in some butter and cilantro.

RICE PASTA

Steps:

• In a small saucepan, melt butter. Add rice and noodles; cook and stir for 3-4 minutes or until lightly browned. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and broth is absorbed.

PASTA IN THE RICE COOKER

Steps:

• If you have raw meat or sausage you'd like to add, first cook them in the rice cooker pan on Quick Cook or Cook setting.
• If you have spaghetti or linguine, break it in half and layer the dry pasta in the rice cooker pan with the meat, if there is any. For other types of pasta you won't need to break it to fit it in the pot. Add water and sauce.
• Turn on rice cooker to cook. Stir frequently. When it shuts down to warm, check the pasta to be sure it's done. If it isn't quite done, add some water, stir and turn on to cook again.
• For Vegetarian omit the ground beef, meatballs and the sausage.

RICE WITH PASTA

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Stir in pasta; cook and stir 3 to 5 minutes or until golden brown. Stir in onion and garlic; cook 2 to 3 minutes, stirring constantly, until tender.
• Stir in rice; cook 30 to 60 seconds or until light golden brown. Stir in chicken broth and salt. Reduce heat to low; cover and cook 20 to 25 minutes or until rice is tender and liquid is absorbed. Garnish with cilantro leaves.

PASTA METHOD FOR BOILING RICE

Steps:

• Bring a large pot of water to a boil, then add rice. Lower to a simmer and cook, stirring occasionally, until rice is cooked through, about 11 minutes. Drain rice and return to the same pot. Cook rice over very low heat, stirring constantly, until excess water has evaporated, about 1 minute. Fluff with a fork and serve.

CHICKEN-LIVER SAUCE FOR PASTA OR RICE

Steps:

• Saute chicken livers in a large skillet, using very hot clarified butter. Cook livers in small batches, and remove each to a serving dish before the centers are cooked through.
• Add shallots, mushrooms and, if needed, more butter to skillet, and saute 3 to 5 minutes, or until lightly browned. Add Cognac and wine, and boil until almost completely evaporated. Add meat glaze and cream, and return to a boil, reducing the mixture to a sauce. Season to taste with salt and pepper. Return livers to the skillet to finish cooking briefly. Sprinkle with chopped parsley. Serve with rice or pasta.

COOK RICE LIKE PASTA!

Steps:

• Bring water and salt to a rolling boil and pour in the rice. Stir well. Think about the way you would cook Pasta. This is exactly the same method.
• Lower the heat slightly and stir several times during cooking. Taste a few kernels after about 12 minutes. Some rice, like brown rice can take up to 20 minutes, but my white rice is always done in 12-15 minutes. Drain the rice into a sieve or collander and rinse with water. You will have wonderful seperate kernels of rice.
• Bringing the water to a boil is not figured into prep. time.

GINGER VEGGIE BROWN RICE PASTA

Steps:

• In a Dutch oven, cook pasta according to package directions., Meanwhile, in a large skillet, heat coconut oil over medium heat. Add red onion, ginger paste and garlic paste; saute 2 minutes. Stir in next 7 ingredients; cook until vegetables are crisp-tender, 4-6 minutes. Add chicken; heat through., Drain pasta, reserving 1 cup pasta water. Return pasta to Dutch oven. Add vegetable mixture; toss to coat, adding enough reserved pasta water to moisten pasta. Sprinkle with green onions before serving.

RICE COOKER - CREAMY NACHO PASTA

Steps:

• Add first two ingredients to rice cooker and mix.
• Add the remaining ingredients and turn on. I have an on/off rice cooker and it took about 25 minutes to cook.
• Let stand 5 minutes.
• Note: This recipe is spicy. If you prefer something less spicy you can use: 1 can condensed cheese soup, 1 can milk (use soup can), 1 can regular pinto beans, 1 package taco seasoning, 2 cups pasta.

SHRIMP AND SCALLOP PASTA/RICE SAUCE

Steps:

• Remove the tails from the shrimp. Wash shrimp and scallops.
• Sear scallops and garlic in olive oil.
• In sauce pan, add together the tomato sauce, diced tomatoes, basil, parsley, red pepper flakes, and shrimp. Heat until warm.
• Add scallops and garlic, bring to a light boil for 1 minute.
• Salt and pepper to taste, simmer for 10-15 minutes.
• Serve over any pasta or rice.

EASY STICKY RICE (IN A PASTA POT)

Steps:

• Rinse the amount of rice you're using three times, then fill a bowl with cool water and let the rice soak overnight. It takes 5-6 hours for the rice to fully expand and soften.
• TIP: a good shortcut is to soak the rice in very warm water. When the water is cool, the rice will be soft. The water will turn murky and the rice grains slightly slimy, rinse once more in cool water. It might not be as soft and sticky as rice that has been soaked overnight, but it will do the job.
• Test to see if the rice is ready by pressing a grain lightly with your fingernails. If it breaks easily, it's ready.
• Line the steamer basket insert of a pasta pot with fresh corn husks or soaked dried corn husks (easy to find in Hispanic markets). Spray the husks with oil to prevent the rice from sticking, then spread the soaked rice evenly over the husks.
• Fill the pot with water to just under the steamer basket insert. Put the steamer insert into the pot, cover and bring to a boil over medium high heat.
• Steam the rice for at least 20 minutes, or longer.
• Transfer the rice to a serving bowl when ready to serve. Cover the rice with some corn husks to keep it moist and warm.

MEDITERRANEAN WILD RICE & PASTA WITH SUN-DRIED TOMATOES

Steps:

• Combine first 9 ingredients in a large bowl.
• Begin to drizzle olive oil and vinegar onto the mixture. Stir to combine. Keep adding oil and vinegar until all ingredients are moistened. Add salt and pepper to taste. Sprinkle on the basil. Refrigerate for a couple of hours. Pull out and stir. If mixture seems dry add a little more oil and/or vinegar to moisten.
• Serve at room temperature.

WHITE RICE COOKED LIKE PASTA

Steps:

• Bring a large pot of water to a rigorous boil. Rinse the rice well (we will be using jasmine). Add the rice to the boiling water and cook it like pasta (it will not stick to the bottom of the pot). Drain in a colander once the rice is al dente or nearly done. It will carry-over cook slightly. Spread out on a sheet tray to cool.