How to Make BBQ Rice

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You can grill almost anything -- even rice -- with a little ingenuity, and make a matching barbecue sauce while you're at it. You probably already have the one tool you need to barbecue rice, too: a metal strainer. Toasting rice in a metal strainer on the grill imparts the charred, smoky flavor and aroma you only get from barbecue; the process is similar to toasting rice in a saute pan before making risotto. From there, it's all about cooking the rice in a homemade barbecue sauce.

How to Make BBQ Rice
(Ron Bennett/Demand Media)

Things You'll Need

  • Tomatoes
  • Onions
  • Garlic
  • Oil
  • Skewers
  • Metal strainer
  • Oven mitt
  • Sugar
  • Worcestershire sauce
  • Soy sauce
Step 1

Rinse the rice and drain it on paper towels. Quarter 4 tomatoes and 2 medium onions for every 1 cup of rice; peel 1/2 head of garlic. Coat the vegetables in a thin layer of oil.

Ron Bennett/Demand Media
Step 2

Thread the tomato and onion quarters onto separate wooden skewers; space the tomato quarters onions slices about 1/4 inch apart. Thread the garlic onto a skewer of its own.

Ron Bennett/Demand Media
Step 3

Set up the barbecue for medium heat. Pour a small amount of oil in the palm of your hand and coat the rice with it; you don't want any oil to be able to drip from the rice.

Ron Bennett/Demand Media
Step 4

Pour the rice in a metal strainer. Using an oven mitt, hold the basket of the strainer on the grill and barbecue the rice until toasted and slightly charred, about 3 to 4 minutes; toss the rice in the basket frequently.

Ron Bennett/Demand Media
Step 5

Grill the vegetable skewers until cooked through and charred, about 8 minutes; rotate the skewers every couple of minutes so they cook evenly.

Ron Bennett/Demand Media
Step 6

Let the vegetables cool for a few minutes. Roughly chop the tomatoes; mince the garlic and onions.

Ron Bennett/Demand Media
Step 1

Partially cook the rice in unsalted water in a heavy-bottomed saucepan until very al dente, about 10 minutes. Drain the rice and return it to the saucepan.

Ron Bennett/Demand Media
Step 2

Add the grilled vegetables and 2 tablespoons each sugar, Worcestershire sauce and soy sauce for every 1 cup of rice.

Ron Bennett/Demand Media
Step 3

Set the heat to low and stir the rice to mix. Cover the saucepan and cook the rice until tender, about 20 minutes. Check the rice every 5 minutes and add a little water if it appears dry.

Ron Bennett/Demand Media
Step 4

Adjust the seasoning as needed and stir in freshly chopped parsley to finish.

Ron Bennett/Demand Media

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