Rice and Cereals

Rice is one of the most important cereals in the human diet. Find the most delicious rice recipes, from the delicious paella to rice dishes with seafood, without forgetting the aromatic desserts with basmati and rice pudding. All rice recipes are accompanied by photos and step-by-step explanations, making them easy to prepare. All rice recipes are accompanied by photos and step-by-step explanations to make all your rice dishes tasty and right!

Did you know that rice is the most consumed food in the world? Here you will find a selection of rice recipes that can be easily and very economically prepared at home with this food as the main ingredient, and even as a side dish for main meals. Rice is very versatile in the kitchen and can be used to make everything from a delicious rice broth with lobster to a delicious rice cake. If you love rice… you have no excuse to make these suggested dishes!

Rice recipes: How to prepare rice? It’s easy to cook rice, more difficult to give it a good taste and rich ingredients. If you don’t know how to do it, we recommend you to take a look at our recipes. You will learn how to cook it in broth, with lobster, with chicken, with vegetables, with rabbit, with mussels, with crust or with shrimps? Innovate and see how good it is!

Recipe for spicy lentils with rice and melted cheese in 55000 Recipes – 55000 Recipes

Recipe for spicy lentils with rice and melted cheese in Open Kitchen - Hogarmania

Vegetables Recipe for spicy red lentils with rice, tomato sauce, onion, cumin and melted mozzarella cheese, a simple idea from the 55000 Recipes program. Ingredients (2 people): 100 g red … Read more

Recipe for risotto of mussels and wild mushrooms – Josetxo Calvo

Rice and cereals Josetxo Calvo prepares the risotto from shrimp, wild asparagus and mussel cheese in a green sauce, a dish specially created for athletes. Ingredients (1 person): 150 g … Read more

Rice recipe with mussels and vegetables – Karlos Arguiñano

Rice and cereals Recipe for rice with mussels and vegetables, prepared by Karlos Arguiñano, a complete, rich and well-founded dish. Ingredients (4 pcs.): 300 g SOS bomb rice 24 mussels … Read more

Recipe for quinoa and beet salad – 55000 Recipes

Recipe for quinoa and beet salad - Hogarmania

Rice and cereals Quinoa, fried onions, arugula, beets and cherry tomato salad with raspberry dressing, an easy and quick recipe created for removal. Ingredients (2 people): 6 cherry tomatoes 60 … Read more

Basmati rice fantasy recipe – Zuhaitz Izarra

Rice and cereals Zuhaitz Izarra presents its fantastic recipe for basmati rice, a vegan dish with peas, green beans, tofu, olives, onions, carrots, corn and soy. Ingredients (2 people): 150 … Read more

Fried rice with a Chinese recipe for sausages – Kevin Patricio

Rice and cereals Kevin Patricio makes a plate of fried rice with Chinese sausage, spring onions, carrots, ginger, spinach and egg, a simple recipe made in a wok. Ingredients (2 … Read more

Recipe for couscous pancakes with eggplant and roasted tomato – Amaia Urdangarin

Rice and cereals Amaia Urdangarin prepares couscous pancakes with eggplant sticks, roasted tomatoes, parmesan and hazelnuts, a simple dish with an attractive presentation. Composition: 120 g of couscous 1 tomato … Read more

Recipe for creamy rice from Casar in an 55000 Recipes – 55000 Recipes

Recipe for creamy rice from Casar in an open kitchen - Hogarmania

Rice and cereals Recipe for creamy rice with Casar cheese, mushrooms, Iberian ham and homemade broth, an easy idea to make at home. Ingredients (2 people): 200 g SOS rice … Read more

Brown rice with rabbit and seaweed combo recipe – Josetxo Calvo

Rice and cereals Josetxo Calvo prepares a recipe for brown rice with rabbit and some Kombu, seaweed originating from Japan and widely used in cooking because of its nutritional properties. … Read more

Recipe for Chicharrón in green sauce with white rice – Enrique Fleischmann

Rice and cereals Enrique Fleischmann presents a Mexican recipe for pork skins in green sauce, accompanied by white rice. Ingredients (for two people) 70 g pork skins or pork skins … Read more

Pad Thai Recipe – Kevin Patricio

Rice and cereals Kevin Patricio explains how to prepare Pad Thai, one of the most popular dishes in Vietnamese cuisine. Pad Thai or Phad Thai is a wok dish based … Read more

Recipe for beluga lentils and barley – Zuhaitz Izarra

Rice and cereals Zuhaitz Izarra prepares a macrobiotic recipe for cooking: a mix of beluga lentils and pearl barley with mustard vinaigrette, apple juice and lemon. Ingredients (2 pages): 150 … Read more

Recipe for squid and mussel cremolates in an 55000 Recipes – 55000 Recipes

Recipe for squid and mussel cremolates in an open kitchen - Hogarmania

Rice and cereals We present a recipe for creamy rice, accompanied by mussels and squid. The rice we will use will be arroz bomba. Ingredients (2 people) 150 g rice … Read more

Rice with chicken and bacon recipe – Karlos Arguiñano

Rice and cereals Carlos Arginiano prepares a recipe for rice with chicken, bacon, zucchini, carrots and black pepper, a healthy and balanced dish. Ingredients (4 people): 300 g shiny Sabroz … Read more

Recipe for chicken rice with noodles – Karlos Arguiñano

Rice and cereals Carlos Arginiano makes a plate of rice noodles with chicken, carrots, peppers, zucchini, bean sprouts and tortillas, a simple and quick dish to prepare. Ingredients (6 people): … Read more

Rice recipe with vegetables and lamb – Carlos Arginiano

Rice and cereals Carlos Arginiano’s recipe for rice with lamb, green beans, tomato and black pepper, a balanced and inexpensive dish recommended for everyone. Ingredients (4 people): 300 g lamb … Read more

Recipe for white rice with curry vegetables – Karlos Arguiñano

Rice and cereals Carlos Arginiano develops in his TV program 55000 Recipes the recipe White rice with boiled vegetables, a healthy and delicious recipe! Ingredients (4 people): 400 g shiny … Read more

Recipe for chicken and vegetable rice – Carlos Arginiano

Rice and cereals A classic, very healthy and simple recipe that chef Carlos Arginiano prepares in the TV program 55000 Recipes: Rice with chicken and vegetables, very nutritious! Ingredients (4 … Read more

Recipe for casserole with rice, chicory and boiled eggs – Carlos Arginiano

Rice and cereals Carlos Arginiano prepares the recipe Rice, Chicory and Boiled Egg Casserole in his TV program 55000 Recipes, don’t miss it! or you will be sorry … Ingredients … Read more

Enjoy the best cuisine with 55000 Recipes

In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.

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