RYS / RICE

BOTTERSKORSIE RISOTTO
BOTTERSKORSIE RISOTTO
Genoeg vir 3-4 mense
Bereiding: 10 minute
Kooktyd: 35 minute
BESTANDELE
1 botterskorsie
sout
olie
15 ml (1 e) groente-aftrekselpoeier
1 ui, fyn gekap
50 g botter
375 g Arborio-rys
100 ml witwyn
vars roket en 50 g vars parmesaankaasskaafsels
METODE:
Voorverhit die oond tot 200° C.
Skil die botterskorsie dun af met ’n aartappelskiller, halveer en skep die pitte uit.
Behou die skille.
Sny in klein blokkies, pak in ’n oondpan en geur ligweg met sout.
Sprinkel ’n bietjie olyfolie oor en oondbraai tot sag.
Hou eenkant.
Plaas intussen die botterskorsieskille in ’n pot, bedek met water en voeg die aftrekselpoeier by.
Kook tot sag.
Maak fyn met ’n stokmenger en gebruik as aftreksel by die risotto.
Verhit nog ’n bietjie olie in ’n groot pan of pot en roerbraai die ui daarin tot sag.
Voeg die botter en rys by en roer met ’n houtlepel tot die rys oral met botter bedek is.
Voeg die wyn by en verhit tot verdamp.
Verlaag die hitte effe.
Voeg dan soplepels vol van die groente-aftreksel by die rysmengsel.
Roer elke keer goed en verhit tot al die vloeistof verdamp het voor jy die volgende sarsie byvoeg.
Kook tot die rys net-net sag is (dit neem sowat 15-20 min.).
Roer die botterskorsie by, verhit tot warm en sit voor met vars roket en parmesaankaas-skaafsels.
Bron: Huisgenoot Resepte
Plasing: Tiana Botes /WATERTAND RESEPTE VIR OUD EN JONK

ELSIE SE RYS SLAAI
ELSIE SE RYS SLAAI
Kook 1 K rys saam met 1 hoederblokkie tot gaar en droog. Laat een kant staan
1 ui gekap
1 tamatie geskil pitte verwyder en gekap
1/2 groen ,rooi en geel soetrissie gekap
1 K wit sampioene opgesny
1 K bruin sampioene opgesny
6 repies skouer spek gesnipper
olie om in te braai
1 E sojasous
1/2 t Borrie
sout en peper na smaak
METODE:
Braai die ui in bietjie margarine tot sag voeg tamatie by en braai nog 'n bietjie. Hou eenkant
Braai sampioene tot gaar. Hou eenkant
Braai soetrissie en spek tot gaar.
Voeg res van bestandele daarby
en braai nog1 min
Voeg die rys by en roer goed deur.
Geur met sout en peper
Bedien warm of koud
Bron: Eie Resep
Plasing & Foto: Elsie Slabbert / WATERTAND RESEPTE VIR OUD EN JONK

GEELRYS
GEELRYS
500 ml kookwater
250 ml rys
10 ml bruinsuiker
1 stuk pypkaneel
15 ml botter
5 ml borrie
5 ml sout
125 ml ontpitte rosyne
METODE:
1 Plaas alles, behalwe die ontpitte rosyne, saam in een kastrol en laat vinnig kook. Draai die hitte laer en laat dit kook tot amper gaar.
2 Voeg die rosyne by, roer liggies en kook verder tot gaar.
Bron: Tuis
Foto: Michelle van den Berg
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

GEBAKTE KAAS EN RYS GEREG

bietjie olie
2 uie, gekap
5 ml (1 t) vars gekapte knoffel
2,5 ml (½ t) droë pietersielie
1 250 ml (5 k) gaar witrys
1 ml sout
knypie swartpeper
2 ekstragroot eiers
187 ml (¾ k) volroommelk
500 ml (2 k) room
250 ml (1 k) mozzarellakaas, gerasper
Stel oond op 180 °C.
1 Verhit bietjie olie en soteer uie, knoffel en pietersielie tot uie sag is.
2 Voeg rys, sout en peper by. Braai bietjie en verwyder van hitte.
3 Klits eiers en melk saam tot gemeng. Roer room by.
4 Voeg roommengsel by rysmengsel. Roer kaas ook by.
5 Giet rysmengsel in oondbak van ongeveer 26 cm x 18 cm wat met kossproei gespuit is.
6 Bak vir 50 tot 60 minute of tot in middel gestol.
WENK: Jy kan ook die witrys met arborio- (risotto) rys vervang
Bron: Vrouekeur
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

PANGEBRAAIDE RYSBALLE
PANGEBRAAIDE RYSBALLE
Lewer 20 balle
Bereiding: 20 minute
Staantyd: 30 minute
Gaarmaaktyd: 30 minute
15 ml (1 e) olie
20 g botter
1 UI, grof gekap
2 knoffelhuisies, fyn gekap
1 selderystingel, grof gekap
250 ml (1 k) risottorys
800 ml groenteaftreksel
100 ml droë witwyn
80 ml meel
1 eier, geklits
125 ml (½ k) gerasperde parmesaankaas
Olie en botter vir vlakbraai
Pietersielie (opsioneel)
METODE:
Verhit die olie en botter in ’n diep pan en braai die UI, knoffel en selderystingel oor matige hitte tot deurskynend.
Roer die rys by en braai tot aldie ryskorrels met die olie bedek is.
Bring die groenteaftreksel en wyn tot kookpunt in ’n Klein kastrol en verlaag die hitte.
Hou die vloeistof warm terwyl jy die rys gaarmaak.
Skep ’n lepel vloeistof by die rys en roer tot die meeste vloeistof weggekook het.
Herhaal tot die rys gaar is en die meeste van die vloeistof gebruik is.
Geur na smaak en laat heeltemal afkoel.
Vorm Klein hapgrootte-rysballe, rol dit in die meel, eier en parmesaankaas, en laat staan sowat 30 minute in die yskas.
Rol die rysballe in die eier en daarna in die parmesaankaas.
Verhit die olie en botter in die pan en braai tot bros.
Garneer met pietersielie en sit voor saam met ‘n doopsous.
WENK: Risotto-rys is klewerig; daarom behou die balle hul vorm.
Bron: Fokus vir Huisgenoot Resepte
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

RICE CRISPIES

1 Kop Basmatirys
2 k Ginger Ale
METODE:
Bring tot kookpunt en verminder hitte tot 1.
Bedek en prut 15min.
Verwyder van stoof en druk dun lagie op oondbakplaat.
Bak 20min teen 175°C en...voila!!!!
Bron: Ilse van Wyk Mynhardt.
Plasing: Tiekie Lessing / WATERTAND RESEPTE VIR OUD EN JONK

ROERBRAAI RYS

60 ml botter
500 ml gaar rys
100 ml bevrore ertjies
100 ml heelpitmielies
250 ml gerookte hoender, gevlok
25 ml pietersielie, fyn gekap
sout en vars gemaalde swartpeper
Verhit die botter en roerbraai die gaar rys ’n paar minute.
Roer die ertjies daarby en braai nog ’n minuut.
Roer die mielies, hoender en pietersielie daarby en geur met sout en peper na smaak.
Laat dit goed afkoel en skep in die kosblik. Hou verkoel.
Onthou ’n plastiek- of houtvurkie.
WENK:
Vervang die hoender met Weense worsies. Laat die vleis uit as dit ’n baie warm dag gaan wees.
Bron: Huisgenoot Resepte
Plasing : Henriette Wessel / WATERTAND RESEPTE VIR OUD EN JONK

RYSSLAAI
RYSSLAAI
BENODIG:
250ml rou rys (gekook tot gaar)
6 worsies, gaar gebraai in botter
sny in ringetjies sodra gaar.
sny cheddar kaas in blokkies
Wanneer als afgekoel het, meng met mayonaise
Sny dan in Tamatie, Komkommer, Green Pepper
Jy kan bogenoemde uitlaat en net 'n blikkie gemengde groente ook saam met die worsies inmeng
Bron: Harts-gevoel
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

RYSSLAAI
RYSSLAAI
2 koppies witrys
1 pakkie bruinuiesoppoeier
1 pakkie spek, gekap
1 pakkie vars sampioene
1 ui, gekap
METODE
Kook rys saam met soppoeier tot gaar.
Braai die ui, sampioene en spek saam.
Meng alles goed saam.
WENK: Jy kan ook 'n handvol pietersielie, rosatamaties en agurkies byvoeg.
Bron: RSG Foto: Curry & Comfort
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

RYSSLAAI
RYSSLAAI
2 Kop Gaar rys
1/4 Kop Fyn gekapte ui
1/4 Kop fyn gekapte groen rissie
8-10 klein coctail tamaties middeldeur gesny
1/2 kop blokkies cheddar
1/2 kop feta kaas blokkies
Blikkie sampioene, (klein blikkie) of 1 kop gebraaide sampioene
1/2 kop gaar blokkies bacon
Mayonnaise
Sout en swart peper
Jy kan natuurlik weglaat wat jy wil maar elke bestanddeel dra by tot die smaak.
Bron: Eie Resep
Plasing: Sheryl Noortman / WATERTAND RESEPTE VIR OUD EN JONK

SAVOURY RICE
SAVOURY RICE
Wit rys gekook
BRAAI:
Uie
Tamatie (ontpit)
Green pepper
Mushrooms
Sout na smaak
5ml mix herbs
Bietjie swart peper saam met spice for rice en sny wortels in dun repies
(Kook wortels so vir 1min in microwave in kookwater)
Dreineer en voeg by mengsel
Gooi 10ml chutney en 5ml peri peri sous by
Kook deur en meng mengsel met rys.
Baie lekker
Bron: Tamara Maarman
Plasing & Foto: Tamamra Maarman / WATERTAND RESEPTE VIR OUD EN JONK

SPICY RICE

SPICY RICE
1 Koppie Rys
1 Ui
1 pk bacon op gesny in klein blokkies
METODE:
Kook rys met spice for rice
Terwyl jou rys kook:
Kap ui op
Braai ui en bacon saam en gooi speserye van jou keuse by
Sodra jou rys gaar is meng die bacon en uie in die rys in
Bedien
Bron: Eie Resep
Plasing & Foto: Marlene Valentine / WATERTAND RESEPTE VIR OUD EN JONK

WARM RYS SLAAI

WARM RYS SLAAI
2 koppies rys
1 pak sampioene
1 kg spek (bacon)
1 groot ui
Baie kaas
Pakkie sampioensous (die klaar aangemaakte pakkies wat jy koop)
METODE:
Maak die rys normaalweg gaar.
Braai die uie tot bruin.
Dan braai jy die spek saam en dan die sampioene.
Gooi die pakkie sampioene nou in en meng alles saam met die rys.
Gooi die gerasperde kaas bo-oor en bak in oond tot gesmelt.
Baie lekker saam met braaivleis.
Bron: Kookkuns/ Koskaperjolle
Plasing: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK

SAMP & BEANS

SAMP & BEANS
Ek kook my mielies en bone tot sag.
DAN APART
Kook ek beesvleis (ek hou van chuck in groterige stukke) tot sag.
Dan uie, aartappels en wortelstukkies tot sag.
Daar moet redelike sousie wees.
Dan roer ek n pakkie bruin uiesop of beestert soppoeier in en kook deur.
Dan meng ek die mielies en bone daarin.
Proe natuurlik of sout en peper genoeg is.
Ek hou van my mielies en bone murgsag.
Dis n hele ete op sy eie.
Bron: Francie Barnard
Plasing & Foto: Francie Barnard / WATERTAND RESEPTE VIR OUD EN JONK

STAMPMIELIES
STAMPMIELIES
(4 – 6 porsies)
BESTANDELE:
250 ml (1 k) stampmielies, gewas
1,25 ℓ water
5 ml (1 t) sout
12,5 ml (1 e) botter
METODE:
Week die stampmielies oornag in die water.
Verhit dan in die weekwater en laat ongeveer 2 tot 3 uur lank stadig sag kook.
Roer af en toe om aanbrand te voorkom.
Roer die sout by as dit begin sag word en die botter net voordat dit opgeskep word.
Dien op met afval, vleis en groente
Bron: Joey Pienaar / Knuppeldik aan Koningskos
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

STAMPMIELIEGEREG
STAMPMIELIEGEREG
500 ml Stampmielies (oornag geweek)
7 ml Sout
10 ml Olie / Botter
250gr Spek gesnipper
250 ml Mayonnaise
125 ml Room / Melk
1 Pakkie Wit Uiesopt
250 ml Gerasperde Cheddarkaas
Swartpeper na smaak
METODE:
Dreineer en giet die mielies in 'n kastrol met sout
Voeg genoeg water by om dit te bedek en kook to gaar - dreineer
Voorverhit die oond tot 180*C en smeer 'n oondvaste bak
Verhit die olie en braai die spek en sampieoen tot bruin (uie kan ook lekker wees )
Meng mayo, room en soppoeier en kaas in groot mengbak. Voeg die mielies spek, sampioene en peper by en meng goed
SKep in voorbereide bak en bak vir omtrent 'n uur tot bruin bo-op
Heerlik saam met braai
Bron: Onbekend
Foto: Kampeerwenke
Plasing: Cheryl van Staden / WATERTAND RESEPTE VIR OUD EN JONK

ENGLISH RECIPES:

BETTER THAN TAKE OUT FRIED RICE

Serves: 5-6
Ingredients
4 cups rice, prepared (white or brown) refrigerated & day old is best
½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
1 cup peas & carrots, frozen
1 white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
¼ cup soy sauce
INSTRUCTIONS:
1.Prepare rice according to package instructions to yield 4 cups cooked rice.
2.Heat sesame oil in a large skillet on medium heat.
3.Add onion, garlic, peas, and carrots. Stir fry until tender.
4.Crack eggs into pan and scramble, mixing throughout vegetables.
5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.
Bron: Tina Arnold
Plasing: Zelda Papenfus / WATERTAND RESEPTE VIR OUD EN JONK

BUTTERED PECAN RICE

Ingredients:
2 onions, minced
3 tablespoons butter
1 cup pecans, toasted
1 cup long grain rice
1 3/4 cups chicken stock
salt
Directions:
In a saucepan, brown the onions in butter.
Add pecans, rice and chicken stock.
Bring to boil, cover and cook at low heat without stirring, about 20 minutes.
Stir and adjust seasoning.
Serve with poultry or fish.
Bron: Texas Recipe
Plasing: Henriette Wessels

CREAMY CHEESY RICE CROQUETTES
CREAMY CHEESY RICE CROQUETTES
makes 16
INGREDIENTS:
500 ml cooked rice
250 ml thick bechamel or white sauce
125 ml cooked peas
2 green chillies – finely chopped
125 ml grated Parmesan cheese
125 ml grated cheddar cheese
5 ml BBQ spice
2 ml cayenne pepper
16 (1cm x 1 cm) cubes mozzarella cheese
500 ml breadcrumbs
2 eggs – lightly beaten
oil for deep frying
METHOD:
Mix the rice, white sauce, peas, chilli, Parmesan, cheddar, and spices in a bowl. Wet your hands with a little water and form 16 balls with the rice mixture. Place a cube or mozzarella in the middle and make sure there are no holes where the cheese can leak out whist frying. Place on a baking sheet and keep in the fridge.
Place the breadcrumbs in a shallow bowl and the beaten egg in another. Place 4 -5 rice balls in the egg and make sure it is coated all over. Roll in the breadcrumbs and place back on the baking sheet. Repeat will all the other balls. keep in fridge for at least 30 minutes. Heat the oil in a deep pan or wok and fry the croquettes in batches until golden brown and serve with tomato sauce.
Stressed is dessert spelled the wrong way, so if you are stressed about life and money and budgets, make time and a little rice pudding! Clearly the easiest of all the rice recipes.
Bron: Nina Timm
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK

FRIED RICE IN THE MICROWAVE

FRIED RICE IN THE MICROWAVE
Try out this fried rice recipe you can make in the microwave
1 cup rice (Use long grain, Jasmine or Basmati)
1 ½ cups water
1 cup chopped vegetables (fresh or frozen)
1 medium chopped red onion
2 slices bacon, chopped
1 tbsp oil
1 tbsp tomato sauce (ketchup)
1 tbsp soy sauce
METHOD:
Combine all ingredients and microwave for 25 min until tender
Source: Microwave Cooking
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK

SAMP & BEAN POT
SAMP & BEAN POT
Ingredients
500 g samp and beans
30 ml oil
500 g stewing beef, cubed, or lean beef mince
5 cloves garlic, crushed
2 onions, chopped
1 green pepper, finely chopped
30 ml mild curry powder
2 bay leaves
30 ml masala for breyani
6 dried curry leaves
Salt and ground black pepper
400 g chopped tomatoes
750 ml beef stock
METHOD:
Soak the samp and beans overnight, or in boiling water for a couple of hours.
Rinse, place in a pot or pressure cooker, cover with water and bring to the boil.
Cover and simmer, or pressure cook until the samp is soft (about 25 minutes in pressure cooker).
Drain and season with salt.
Set aside.
Heat the oil in a cast-iron pot, and brown the beef a little at a time.
Remove with a slotted spoon and set aside.
Sauté the garlic, onions and green pepper in the remaining oil until softened (add more oil if necessary), add spices and continue cooking for about one minute to draw out the flavour.
Add the tomatoes, browned meat and cooked samp.
Adjust the seasoning to taste.
Add 500 ml stock, stir and cover.
Simmer for 45-60 minutes, stirring occasionally, until the meat is tender.
Add more stock if the mixture becomes too dry
Bron: Potjiekoswereld / Deon de Beer
Foto: wordpress
Plasing: Deon de Beer / WATERTAND RESEPTE VIR OUD EN JONK

SAMP AND BEANS
SAMP AND BEANS (UMNGQUSHO OR ISITAMBU) RECIPE
Serves 10
INGREDIENTS:
500g samp (substitute: hominy) – rinsed and soaked overnight
500g sugar beans (substitute: black eyed peas) – rinsed and soaked overnight
salt to taste
oil
1 onion
2-3 tsp curry powder
2 cloves garlic, crushed (optional)
1-2 tomatoes
1 vegetable stock cube
2 potatoes
50 ml butter (optional)
DIRECTIONS:
Mix the samp and beans together and soak overnight.
Drain the water after soaking and place the samp and bean mix in a large pot. Add 5-6 cups of water and allow to simmer slowly, allowing most of the water to evaporate. Cook until the samp and the beans start to get soft. If not soft enough, add more water. Season with salt to taste.
While the samp and beans cook, sauté the onion in a little oil until translucent. Add the garlic and curry powder. Allow to cook for a 1 -2 minutes to get flavor out. Add the tomato, vegetable stock , ½ cup of water, and potatoes. Allow to simmer until potatoes are slightly soft.
Drain the slightly soft samp and beans and add to the mixture. Allow to cook slowly until the potatoes, samp and beans are soft.
Stir in the butter. Serve hot with a main course of choice.
Bron: The South African Cookbook
Plasing : Deon de Beer / WATERTAND RESEPTE VIR OUD EN JONK

SHRIMP FRIED RICE

6 green onions and tops, cut diagonally into 1/2-inch lengths, separating whites from tops
1/2 cup frozen peas and carrots, thawed
2 tablespoons vegetable oil
1 egg, beaten
4 cups cold cooked long-grain rice
1 pound cooked shrimp
3 tablespoons Soy Sauce
4 cloves garlic, minced
1/2 teaspoon sugar
1/4 teaspoon white pepper

In large skillet over medium high heat, saute whites of green onions, peas and carrots in hot oil for about 1 minute. Add green onion tops and egg; scramble. Stir in rice and shrimp, cook until heated, gently separating grains of rice. Combine remaining ingredients; pour over rice. Cook and stir until well mixed.
Bron; Seafoodcajunexpress
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

SYRIAN RICE

Syrian Rice is a delicious Lebanese dish that makes the holidays at our house.
Ingredients
•2 handfuls of pine nuts
•1 T cinnamon
•¼ of a package of raw spaghetti noodles, broken in half
•1 stick of butter
•1 T of butter
•4 chicken bullion cubes
•2 c rice
•4½ c water
Instructions
1.in a large pot melt butter over med heat
2.add broken spaghetti noodles, pine nuts and cinnamon
3.allow to saute until golden brown to dark brown (but not burnt)
4.add rice and mix
5.pour in water and bring to boil
6.once boiling turn down to low and simmer with the lid on
Bron: Real Housemoms
Plasing: Henriette Wessels

COUS-COUS

How to Cook Couscous
Since couscous is an ingredient better known in international cuisine than American, some people think of it as "exotic" and shy away from learning how to cook couscous. But this granular pasta with North African roots could hardly be more basic. And it's a cinch to prepare: The fast-cooking variety needs only as long as it takes to soak up boiled water or hot broth -- just a few moments, and it's done.

Use couscous in much the same way as you would rice or another grain. Add it to soups or stews, serve it as a side dish or use it chilled in salads. Couscous is an especially good choice if you're making a broth-based meal since it cooks by absorbing the liquid, and thus the flavor.

You can use couscous a variety of dishes, as you would rice or another grain. Add it to soups or stews, serve it as a side dish or even use it chilled in salads. Couscous is an especially good choice if you're cooking a broth-based meal since it cooks by absorbing the liquid, and thus the flavor. Once you discover all of its possibilities, couscous will become a pantry staple.

Below, couscous teams up with fresh mushrooms, tomatoes and a blend of flavorful herbs for a light and savory side dish recipe you can make in just 20 minutes.

COUSCOUS:
What You'll Need
1 cup sliced fresh mushrooms
1 tablespoon margarine or butter
1 cup water
1 tablespoon snipped fresh parsley
1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/2 teaspoon snipped fresh oregano or 1/8 teaspoon dried oregano, crushed
1/4 teaspoon salt
Dash pepper
2/3 cup quick-cooking couscous
1 medium tomato, chopped
Fresh parsley sprigs (optional)

Step By Step
1.In a medium saucepan cook mushrooms in hot margarine or butter until tender.
2.Carefully add water to saucepan. Stir in snipped parsley, basil, oregano, salt, and pepper. Bring to boiling. Stir in couscous. Remove from heat.
3.Cover and let stand about 5 minutes or until liquid has been absorbed. Stir in tomato. If desired, garnish with fresh parsley sprigs. Makes 4 servings.
Knowing how to cook couscous is an easy way to vary your recipe repertoire and to introduce new textures and flavors.

Mexicana Couscous
Quick-cooking couscous helps put this dish, reminiscent of Spanish rice, on the table in no time.
Mexicana Couscous
Servings: 6
Prep Time: 15mins
Main Dishes
Ingredients
3/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon cooking oil
1/2 teaspoon ground cumin
1 cup reduced-sodium chicken broth 3/4 cupfrozen peas
3/4 cupcoarsely chopped tomatoes
2 tablespoons snipped fresh cilantro
3/4 cupcouscous
Fresh cilantro sprigs (optional) 1.In a medium saucepan cook onion and garlic in hot oil over medium heat until tender. Stir in cumin; cook for 30 seconds. Carefully add broth, peas, tomato and cilantro. Bring mixture to boiling; stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff with a fork before serving. Garnish with cilantro sprigs, if desired. Makes 6 side-dish servings.