Rice 4 Ways|10 Minute Rice|Tiffin Ideas

You all liked the tiffin wraps/on the go wraps so much that I was compelled to bring another quick video for all the mommies for their kids lunch boxes. These rice recipes are super quick to make with minimal preparation a night before and is ready in minutes. Very different from the usual rice recipes and will keep kids surprised and wanting for more.

These are excellent for one meal bowls too for the family. Full of nutrition and health, these promise to tickle all the taste buds and keep your hunger pangs away for a long time. Try these under 10 minute, quick to prepare, four different and unique rice dishes and tell me if you liked them ūüôā

Here’s the quick video followed by detailed recipes.

 

Orange Candy Rice

Orange candy rice

Prep time: 5 mins

Cook time: 10 mins

Serving Size: 1

Ingredients

  • Oil – 1 tbsp
  • Cloves – 2
  • Star Anise –¬†2
  • Cinnamon – 1/4 inch
  • Ginger, grated or minced – 1 tbsp
  • Onion, finely chopped – 1/2 cup
  • Red chili flakes – 1/2 tsp
  • Carrots,¬†finely chopped and boiled – 1/4 cup
  • Salt to taste
  • Black pepper powder – 1/2 tsp
  • Orange juice – 1/4 cup
  • Honey – 1 tbsp
  • Boiled Rice – 1 cup

Direction

  1. Heat oil in a medium sized pan.
  2. Once it’s hot, add cloves, cinnamon and star anise. Stir for half a minute.
  3. Add ginger and stir fry for a few seconds.
  4. Add onion and stir fry for a couple of minutes.
  5. Now add red chili flakes, carrots, salt and pepper. Mix well.
  6. Add orange juice in the pan and mix well.
  7. Add honey and let it sit for another minute till it reduces to half.
  8. Now add boiled rice and mix well.
  9. Serve hot or pack in the tiffin.

Cranberry Saffron Rice

Cranberry Rice

Prep time: 5 mins

Cook time: 10 mins

Serving Size: 1

Ingredients

  • Ghee or clarified butter – 1 tbsp
  • Mixed nuts, cashews and almonds – 1/4 cup
  • Dried coconut, sliced – A few pieces
  • Dried cranberries – 1/4 cup
  • Boiled Rice – 1 cup
  • Honey – 2 tbsp
  • Saffron, few strands soaked in warm milk – 2 tbsp

Direction

  1. Heat ghee in a medium sized pan.
  2. Once it’s hot, add mixed nuts. Stir for half a minute.
  3. Add coconut and cranberries and stir fry for a few seconds.
  4. Add boiled rice, saffron soaked in milk and honey. Mix well.
  5. Serve hot/cold or pack in the tiffin.

Minty Peas Rice

Mint Peas Rice

Prep time: 5 mins

Cook time: 10 mins

Serving Size: 1

Ingredients

  • Oil – 1 tbsp
  • Bay leaf – 1
  • Cumin – 1/4 tsp
  • Cinnamon – 1/4 inch
  • Cloves – 2
  • Cardamom – 2
  • Onion, finely chopped – 1/2 cup
  • Garlic, crushed – 1/2 tsp
  • Mint Coriander Chutney – 2 tbsp
  • Peas, boiled – 1/2 cup
  • Boiled Rice – 1 cup
  • Salt to taste
  • Cardamom powder – 1/4 tsp
  • Cumin powder – 1/2 tsp
  • Biryani masala or garam masala – 1/4 tsp

Direction

  1. Heat oil in a medium sized pan.
  2. Once it’s hot, add bay leaf, cumin, cloves, cinnamon and cardamom. Stir for half a minute.
  3. Add onion and stir fry for a couple of minutes.
  4. Now add crushed garlic and mint coriander chutney. Mix well.
  5. Add peas and stir fry for a minute.
  6. Now add boiled rice and mix well.
  7. Serve hot or pack in the tiffin with some curd to accompany the spicy rice.

Mexican Rice

Mexican Rice

Prep time: 10 mins

Cook time: 10 mins

Serving Size: 1

Ingredients

  • Oil – 1 tbsp
  • Garlic, crushed – 1/2 tsp
  • Celery, chopped – 1/2 tsp (optional)
  • Coriander, finely chopped – 1 tbsp
  • Red chili flakes – 1/2 tsp
  • Onion, finely chopped – 1/2 cup
  • Tomatoes, finely chopped – 1/4 cup
  • Carrot, finely chopped and boiled – 1/4 cup
  • Rajma (kidney beans), boiled – 1/4 cup
  • Corn, boiled – 1/4 cup
  • Salt to taste
  • Black pepper powder – 1/4 tsp
  • Cumin powder – 1/2 tsp
  • Oregano – 1/2 tsp
  • Tomato puree (homemade) – 1/2 cup
  • Boiled Rice – 1 cup
  • Coriander or parsley, chopped – 2 tbsp

Direction

  1. Heat oil in a medium sized pan.
  2. Once it’s hot, add garlic, celery and stir for half a minute.
  3. Now add coriander and red chili flakes. Stir for half a minute.
  4. Add tomatoes and stir fry for a couple of minutes.
  5. Now add chopped tomatoes and stir for a few minutes.
  6. Add carrots, rajma, corn and mix well.
  7. Add salt, pepper, cumin powder, oregano and mmix well.
  8. Now add tomato puree and stir until most of the water evaporates (couple of minutes)
  9. Now add boiled rice and mix well.
  10. Garnish with fresh coriander or parsley.
  11. Serve hot or pack in the tiffin.
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