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Ingredients:

2 cups cooked rice
2 cups pineapple, in pieces
2 cups Chinese roots
1/2 cup toasted almonds
4 radishes, sliced
2 onions chopped

Dressing:
5 tbsp sunflower oil
1 1/2 tbsp fruit vinegar
1/2 tsp grated ginger
Juice of 1/2 lemon
Salt and pepper

Preparing:

Mix rice with pineapple, Chinese roots, radishes, onions and almonds.
Combine all dressing ingredients and pour over rice salad.
Cover and refrigerate for 30 minutes.

Ingredients:

2 cooked chicken breasts and crushed
2 cups rice
1 cup red wine
4 strips of bacon, chopped
2 stalks celery, chopped
1 onion, chopped
1 tomato, chopped
1 bay leaf
2 tbsp tomato sauce
1/2 butter stick
Salt and pepper

Preparing:

Fry bacon and chicken in butter, remove and reserve.
Cook in the same pan, the vegetables with red wine.
Add rice and 1 cup of water when the wine has evaporated.
Add 1 more cup water and when consumed add another cup and cook over low heat until the rice is well cooked.

Add the chicken, bacon and tomato sauce and cook for 5 more  minutes.

Ingredients:

3 cups water
2 cups rice
1 cup almonds, chopped
1 cup onion, chopped
1/4 cup white wine
2 chicken broth envelopes
2 tbsps curry
4 tsp margarine

Preparing:

Fry the almonds in margarine until brown and set aside.
Fry in the same pan, the onion with the rice, curry and chicken broth for 15 minutes.
Add water and wine and cook over medium heat until all the water evaporates.
Add almonds and serve.

Ingredients:

1 l beef broth
1 1/2 cup rice
1/2 cup chopped walnuts
1 chopped onion
1/2 butter stick
1 tbsp sugar
1/4 tsp ground cumin
Salt and pepper

Preparing:

Fry onion in the butter.
Add rice, nutmeg, cumin, sugar, salt and pepper.
Pour the beef broth, cover and cook until the liquid is consumed entirely.

Ingredients:

1 cup canned corn, drain
1/2 cup long-grain rice
225 g canned pineapple pieces in natural juice, drain reserving their juice
4 scallions, sliced
2 red bell peppers, seeded and diced
3 tbsp golden raisins

Dressing:
1 tbsp groundnut oil
1 tbsp hazelnut oil
1 tbsp light soy sauce
1 tbsp chopped fresh gingerroot
1 garlic clove, chopped

Preparing:

Cook the rice in salted boiling water for 15 minutes.
Drain thoroughly and rinse under cold running water.
Mix the pineapple pices, corn, peppers, scallions, raisins and rice.

Add all the dressing ingredients to the pineapple juice and whisk well.
Season with salt and pepper.
Pour the dressing over the rice salad and serve.

Ingredients:

3 cups prepared sushi rice
1/2 cup chopped pineapple
2 packages of cream cheese cut into strips
2 leaves of nori seaweed
2 Kiwis cut into strips
1 mango cut into strips

Sauce:
1/2 cup tamarindo concentrate
1/4 cup soy sauce
2 chipotle chilies marinating
1 tbsp lemon juice

Preparing:

Place a nori seaweed leave on a bamboo with opaque upwards.
Distribute 1/2 cup of rice, a row of mango, pineapple, kiwi and cream cheese.
Roll strong, withdraw from the mantel with care, and cut into slices.

Sauce:
Blend all ingredients.
Serve the sushi rolls with sauce.

Ingredients:

2 cups precooked rice
2 cups water
2 cups macadamias
1 1/2 cup shredded coconut
1 cup chicken broth
1 cup coconut milk
3 tbsp vegetable oil
3 tbsp chopped onion
2 tbsp chopped parsley
1 tbsp chopped mint
Salt and pepper

Preparing:

Fry onion in the hot oil.
Add rice and stir.
Add 1 cup water, chicken broth, coconut milk, salt and pepper.
Cover and cook over medium heat.

Melt the butter and add the macadamias.
Add to the rice macadamias, herbs and grated coconut.

Ingredients:

600 ml chicken broth
175 g rice
6 tomatoes
2 tbsp fresh chopped cilantro
1 tbsp oil
1 tbsp curry paste
1 tsp ground cilantro
1 tsp ground cumin
1 onion chopped large
Salt and pepper

Preparing:

Cut 4 tomatoes in half, remove the heart and reserve.
Cut the remaining tomatoes into large pieces, mix with the chopped cilantro and reserve.

Fry for 3 minutes onion in oil and add the tomato halves, curry paste, coriander, cumin, salt and pepper.
Add rice, fry for 3 minutes and add chicken broth.
Cook over low heat until rice is ready.

Remove from heat and mix with chopped tomatoes.

Ingredients:

2 cups pre-cooked rice
1 cup nuts
1 cup raisins
1 cup chopped celery
1/4 cup white wine
4 garlic cloves chopped
2 envelopes beef broth
1 bar margarine
1 onion chopped
1 tbsp curry
1 tsp cinnamon powder
1 tsp thyme powder
1/2 tsp powdered cloves
Lemon zest

Preparing:

Mix in a pot wine, thyme, curry, cloves, broth, cinnamon, raisins and lemon peel.
Allow to boil under low fire.

Toast the nuts in margarine in a frying pan.

Besides, in a saucepan mix 4 cups of water, garlic, celery and onion.
Add the rice when it boils.
Add nuts, stirring with a fork as it begins to dry out.
Incorporate the mixture of spices.

Leave to dry and covered with the fire off.
Season with salt and pepper.

Ingredients:

1 kg rice
2 cups chopped peanut
6 garlic cloves
2 chopped chili peppers
1 chopped onion
2 tbsp achiote
Boiling water
Salt and pepper

Preparing:

Put the rice in a hot pot to toast it without letting move.
Add the rest of the ingredients.

Cover with the boiling water.
Ripen with salt and pepper to the pleasure.
Cover and let dry the rice.