Rice is the best, the most nutritive and unquestionably the most widespread staple in the world. Auguste Escoffier

Note:  this will be my last post for a couple of months, so enjoy the archives.

Give a bowl of rice to a man and you will feed him for a day. 

Teach him how to grow his own rice and you will save his life.

A few interesting facts about rice.  For nearly half the world’s population, rice is life. Rice provides one of the main sources of calories for billions of people. It is a staple, a comfort food, a side dish and a main meal. In fact, rice is so integral to many cultures around the world it is often intermingled with mythologies, gods and goddesses, ceremonies and celebrations. It’s also a highly nutritious component of a healthy diet, if you choose the right source.  Rice is also gluten free and easily digestible making it a good choice for people with wheat allergies or digestive issues.

Rice is an annual plant that is harvested once a year.  The cultivation of rice is suited for countries with low labor costs and high rainfall as it is very labor intensive and requires large amounts of water for cultivation.  The small rice seedlings are hand planted into rice paddies that are then filled with water.

Rice is a complex carbohydrate that does not have sodium or cholesterol and barely any fat. Brown rice is the most nutritional of the many different forms. Brown rice retains the bran because it is not milled like white rice that loses a lot of nutrients in the milling process; however it tends to be enriched to replace those lost nutrients.

Rice is the second highest worldwide production after maize (corn). Since maize is mostly grown for purposes other than human consumption, rice is the most important grain for human consumption. There are more than 40,000 varieties of rice that grow on every continent except on Antarctica. Some research shows that rice may have been indigenous to India over 4,000 years ago.

The different types of rice are; Basmati, long grain with a unique flavor profile. Long Grain White, refined white rice with a neutral flavor. Abrorio, short grain white rice, which cooks up sticky. Jasmine, long grained variety of rice and it is perfumy, giving a natural fragrance to a meal. Whole Grain Brown, the rice has the bran part of the grain intact. Black Sticky, a delicious whole-grain alternative to white rice, is purplish black in color and has a chewy texture. 

The Chinese word for rice is the same word used for food. Young girls are told that they must eat all of the rice in their plate because otherwise each grain of rice represents each pock mark on the face of their future husband. In Thailand, you call your family to a meal by saying, “eat rice.” In Japan, the same word for cooked rice is for meal.

Black Sticky Rice

4 cups black sweet rice

1/4 cup kosher salt

1 cup granulated sugar

1 cup dried, unsweetened coconut

1/2 cup roasted, salted peanuts, chopped

Place rice in a large bowl or pot, and add enough cold water to cover by at least 3 inches. Soak the rice for at least 4 hours or up to overnight.  Combine the salt and sugar in a mixing bowl and set aside.  Drain the rice and steam in a rice steamer for 45 minutes, stirring every 10 minutes.  Sprinkle each serving with some of the sugar mixture, coconut, and peanuts.

Quick Easy Rice Dish

1 cup brown rice
1 package hot Italian turkey sausage, casings removed
1 medium onion, diced
1 (10 oz.) can diced tomatoes with green chilies, undrained
salt and freshly ground black pepper
1 cup Monterey jack cheese, shredded
2 scallions, thinly sliced including green part

Prepare rice according to package instructions.  Into a saute pan, add a drizzle of oil along with sausage, cooking, stirring and breaking up until browned and cooked through.  Add onion to sausage about halfway through cooking and cook stirring to soften.  If there is any excess oil in pan drain and add mixture back to pan.  Add tomatoes with the juice, cooked rice and stir to combine and heat through, taste and season with salt and pepper.  Top with cheese.

Basic Fried Rice

3 cups cooked white rice

5 scallions, sliced thinly, including green part 

1/2 large red bell pepper, diced

1/2 cup frozen peas

1/4 cup green beans, trimmed

1 large carrot, chopped

1/4 cup Napa or white cabbage, shredded

3 celery stalks, sliced

2 Tbl. Soy sauce or Tamari 

1 Tbl. sesame oil

3 Tbl. oyster sauce

2 garlic cloves, minced 

1 Tbl. fresh ginger, peeled and minced

3 eggs, whisked

1 tsp. spicy Asian chili sauce

1/4 tsp. rice vinegar

If the rice is freshly cooked, refrigerate it for at least 3 hours uncovered or until completely dry and grains are easily separated.  Heat a wok on high heat. Make sure to keep all the ingredients already. Add the sesame oil, whisk in eggs stirring, when cooked remove to a plate.  Add more sesame oil if needed followed by scallions, ginger and garlic.  Stir for 30 seconds and the minute the aroma starts add rest of the vegetables.  Continue stirring so nothing sticks or burns.  Next, add the rice. Stir until combined, add soy sauce, oyster sauce, chili sauce and vinegar, stir and add back scrambled eggs, stirring to combine.  If desired you can also add small shrimp or diced cooked chicken or ham.  If adding the meat, add after you have stir fried the rice.  Taste and adjust flavorings.

Salmon and Rice Bowl

2 cups short grain rice white rice

1 lb. salmon

1/4 cup soy sauce

1 1/2 Tbl. rice vinegar

1/2 Tbl. sugar

1 tsp. toasted sesame oil

2 garlic cloves, finely minced

3 scallions, thinly sliced including green part (save a few for garnish)

1 English cucumber, thinly sliced

handful of radishes, thinly sliced

1 large avocado, peeled, pitted and thinly sliced

Prepare rice according to package instructions, you can use a rice cooker if desired.  Note; I like to rinse the rice in cold water a few times.  Salmon; rinse salmon in cold water and pat dry with paper towels.  With needle nosed pliers remove any bones from salmon and cut salmon into 1/2 inch cubes and add to a large bowl.  Dressing; into a bowl whisk the soy, vinegar, sugar, oil and garlic together to combine.  Add the whisked dressing to the salmon and the majority of the scallions, gently tossing to combine, place salmon covered into refrigerator for about 20 minutes.  Add cooked rice to individual serving bowls and divide salmon on top of each bowl of rice, top with remaining scallions, cucumber, radishes and avocado.  Serve immediately.

Chicken Biryani - love this

1 1/2 cups long grain basmati rice

4 bone-in skin-on chicken breasts or thighs, sliced in half

salt and freshly ground black pepper

vegetable oil

1 large yellow onion, chopped

1 (2-inch) piece fresh ginger, peeled and finely chopped

1 tsp. ground turmeric

1/2 tsp. ground cardamon

1 stick cinnamon

1 bay leaf

1/2 cup golden raisins

2 1/2 cups chicken stock (good quality)

1/2 cup sliced almonds, lightly toasted

1/4 cup fresh cilantro, rough chopped

Rinse the rice a few times in clean cold water each time.  Into a large Dutch oven add a good swirl of oil, when hot add chicken, skin side down.  Cook about 5 minutes without disturbing.  Turn chicken and cook another 4 minutes.  Transfer to a plate.  Remove all but a couple Tbl. of oil in pan and add onion and ginger cooking on low stirring to soften.  Add the turmeric and cardamon, cook stirring about 1 minute. Add the rice and stir into onions and spices.  Return the seared chicken to pan with any accumulated juices on plate.  Turn the chicken in the spices to coat.  Add the cinnamon, bay leaf, raisins and stock. Bring to a boil, lower and and cover pan simmering about 20 minutes or until rice is tender and chicken is cooked through.  Remove pan from heat and let rest about 5 minutes.  Chop the toasted nuts.  Remove bay leaf and cinnamon stick from rice, taste and adjust flavorings.  Pour mixture onto serving platter and garnish with chopped nuts and cilantro.

Spanish Rice with Shrimp

1 large white onion, chopped

1 large green bell pepper, seeded and chopped

1 large red bell pepper, seeded and chopped

3 garlic cloves, minced

1 (28 oz.) can whole tomatoes with juices (I like Cento brand)

2 cups chicken stock (rich quality)

Tabasco to taste (I like it spicy)

salt and freshly ground black pepper

pinch of red pepper flakes

2 tsp. red wine vinegar

2 lbs. peeled and deveined large raw shrimp

1/4 cup pimiento stuffed olives, chopped

1/4 cup parsley, chopped

5 scallions, thinly sliced including green part

Into a large Dutch oven add good drizzle of olive oil, add onion and bell peppers cooking and stirring to soften.  Add garlic and cook stirring about 1 minute.  Add tomatoes crushing with your fingers along with juices, vinegar, rice, salt, pepper and red pepper flakes.  Bring to a boil, cover and reduce cooking about 15 to 20 minutes.  Stir in Tabasco.  Place the shrimp on top of rice, cover and continue cooking about 5 more minutes.  Stir in olives and parsley, taste and adjust flavorings.  Pour onto a large serving platter and garnish with scallions.  Note; if you have leftover Spanish rice, use it for making a pot of chili and just add the rice, it really does taste quite good.

Pork and Rice - really tastes nice!

2 pork tenderloins, trimmed
1 (14 oz.) can coconut milk, divided
1 Tbl. fresh ginger, peeled and minced
1 fresh lime, zested and juiced
salt and freshly ground black pepper
2 tsp. chili paste with garlic
3 cups pineapple juice, divided
1 1/2 cups white rice, uncooked
1/4 cup light brown sugar, packed
1 Tbl. soy sauce
pinch of red pepper flakes

1/2 cup dried apricots, chopped (make sure they are fresh)

3 scallions thinly sliced on diagonal including green part

Pork; butterfly the tenderloins, by cutting through each lengthwise 3/4 of the way.  Open to flatten pressing with your hands.  Marinade; stir coconut milk well.  Into a large bowl add 3/4 cup coconut milk (reserving the rest), ginger, lime zest, lime juice and chili paste blending well. Place pork into a baking dish and cover with coconut milk marinade coating well, cover and refrigerate overnight, turning occasionally.  Into a large saucepan add remaining coconut milk with 2 cups pineapple juice and some salt.  Bring to a boil over high, add rice stir, cover and reduce to simmer.  Let simmer about 20 minutes.  Turn off heat and let stand for 10 minutes before fluffing with a fork.  Heat your outdoor grill and clean, oiling grates and remove pork from marinade, discarding marinade.  Place the pork on rack, close lid and cook to 160 degrees internal temperature, about 15 minutes, turning once.  Remove pork to cutting board, tent with foil and let rest about 10 minutes.  Into a saucepan, add 1 cup pineapple juice, brown sugar, soy and pepper flakes.  Bring to a boil cooking to reduce to about 1/2 cup, add apricots, let simmer for several minutes.  To serve; slice pork into thin crosswise sliced.  Add rice to large serving platter and top with sliced pork, drizzle with apricot sauce and garnish with scallions.

Gooey Baked Rice

2 cups cooked rice

1/2 lb. bacon, sliced, cooked and drained on paper towels

1 medium onion, chopped

2 jalapenos, seeded and diced

1 (4.5 oz.) can chopped green chilies with liquid

1 (5.5 oz.) can tomato juice

1 (14.5 oz.) can diced tomatoes with juices

1 cup frozen corn

1 tsp. chili powder

2 fresh limes, juiced

salt and freshly ground black pepper

1/2 cup jack cheese, grated

3 scallions, thinly sliced including green part (garnish)

Preheat oven to 350 degrees.  Reserve 2 Tbl. of bacon drippings after cooking bacon.  Saute the onion and jalapeno in the drippings to soften.  Add tomatoes wit juice, tomato juice, green chilies, corn, lime juice, salt, pepper and chili powder. Simmer about 15 minutes then add half of cooked rice mixing well.  Spread into a lightly greased baking pan and top with half of the cheese.  Add remaining rice mixture and remaining cheese.  Bake for about 30 minutes.  Sprinkle with chopped scallions.

Artichoke Risotto

20 large raw shrimp, cleaned
1/2 tsp. paprika
salt and freshly ground black pepper
3 Tbl. butter
2 shallots, finely minced
2 garlic cloves, finely minced
1 1/2 cups arborio rice
1/2 cup dry white wine
8 oz. clam juice
1 (14 oz.) can artichoke hearts in water, drained, or you can use frozen (thaw), chopped
2 - 3 cups water
3 Tbl. fresh parsley, chopped
2 Tbl. butter
1/4 cup fresh Parmesan cheese, grated

Place cleaned shrimp into a bowl and toss with some salt, pepper and paprika.  Into a large saute pan, add 1 Tbl. butter and saute shrimp a couple of minutes on each side.  Remove from pan to a plate.  Into a saucepan add the 3 cups of water with a touch of salt and keep warmed.  Into a large deep sided saute pan, add 2 Tbl. butter with the shallots sauteing to soften.  Add the garlic and cook about 1 minute.  Add the risotto and stir to coat.  Add the wine and cook slowly stirring so wine is absorbed.  Add the clam juice and slowly stir allowing rice to absorb.  Start adding hot water, 1/2 cup at a time stirring allowing rice to absorb water.  This process takes about 40 minutes or until rice is almost al dente.  Finally, when rice is cooked, stir in 2 Tbl. butter, chopped artichoke hearts, cooked shrimp and parsley, along with Parmesan cheese.  Pour onto a serving platter or into a deep sided bowl.

Brown Rice with Cranberries

1 cup brown rice
1 Tbl. butter
3/4 tsp. poultry seasoning
salt and freshly ground black pepper
3/4 cup dried cranberries
1 small red onion, chopped
2 celery stalks, chopped
1/2 cup pecans, lightly toasted and rough chopped
1/4 cup fresh parsley, chopped
1 can mandarin oranges, drained

Prepare rice according to package instructions, add chicken stock to replace water.  Place cranberries into a bowl and cover with hot water, set aside.  Into a large saute pan, add butter to melt, add onion and celery cooking and stirring to soften.  Drain cranberries.  Fold in remaining ingredients including cooked rice.  Pour into serving bowl.

Southern Shrimp and Rice

1 lb. large raw shrimp, cleaned and peeled

salt and freshly ground black pepper

1/2 cup olive oil, divided

2 tsp. fresh lime zest, divided

1/2 cup fresh mint leaves

1 jalapeno, seeded and diced

2 large garlic cloves, smashed

1/4 cup fresh lime juice

2 (5 oz.) packages fresh baby spinach

4 cups cooked long grain rice

Preheat oven to 425 degrees.  Toss shrimp, some pepper, salt, 1/4 cup oil and 1 tsp. zest together into a bowl.  Spread shrimp onto a parchment lined baking sheet in a single layer, bake 5 minutes.  Into a food processor add mint, jalapeno, garlic, 1 package of spinach, some salt, pepper and remaining lime zest processing to finely chop.  With motor running pour in remaining 1/4 cup olive oil through chute in a slow steady stream processing to combine.  Toss remaining package of spinach with warmed rice.  Stir mixture from processor into rice mixture and top with cooked shrimp.

Asian Wild Rice and Chicken Salad

1 cup pecans, chopped and lightly toasted

3 Tbl soy sauce

3 Tbl. seasoned rice wine vinegar

2 Tbl. sesame oil

1 (8.5 oz.) pouch ready to serve whole grain brown and wild rice mix

3 cups cooked shredded chicken

1 medium red bell pepper, seeded and diced

4 scallions, thinly sliced including green part

freshly ground black pepper

Dressing; into a bowl whisk the soy, vinegar and sesame oil.  Prepare the rice mixture according to package directions.  Into a bowl add the prepared rice mixture, chicken, bell pepper, scallions, toasted pecans and pour over dressing, stirring to combine, season with black pepper.

Hoppin John - A Southern Favorite

1/3 lb. thick cut bacon

2 celery stalks, diced

1 medium yellow onion, diced

1 medium green bell pepper, seeded and diced

2 garlic cloves, minced

2 cups dried black eyed peas

1 bay leaf

1 tsp. dried thyme

4 cups cold water

1 1/2 tsp. Cajun seasoning

red pepper flakes

Tabasco

2 cups long grain white rice

3 scallions, thinly sliced including green part

Add bacon to a Dutch oven and cook to brown and crispy.  Remove to a plate, increase heat and add celery, onion and bell pepper, sauteing about 5 minutes.  Add garlic stirring and cooking about 1 minute.  Add the black eyed peas, bay leaf, thyme and Cajun seasoning, 4 cups water and bring pot to a simmer.  Cook about 30 minutes up to about 1 hour until peas are tender, not mushy.  Rinse rice in cold water and cook according to package instructions.  When peas are tender, strain out the cooking water.  Remove and discard bay leaf.  Taste peas and adjust flavorings, adding more salt in desired.  Stir in red pepper flakes, cooked bacon and Tabasco.  Place the cooked rice onto a serving platter and pour over black eyed pea mixture, garnish with scallions,  Serve with my favorite collard greens (Yummm) and extra Tabasco.

Curried Rice Salad

1 1/2 cups short grained white rice

salt

1 large onion, chopped

2 Tbl. yellow curry paste

2 Tbl. honey

1/2 tsp. cumin

pinch red pepper flakes

1 tsp. sesame oil

1/2 cup fresh cilantro, chopped

1 cup golden raisins

1 crisp, firm apple, cored and chopped

1 cup snow peas, strings removed, ends chopped off and sliced on diagonal

3 celery stalks chopped

1 large red bell pepper, seeded and chopped

4 scallions, thinly sliced including green part

Prepare rice according to package instructions.  Into a large saucepan, add 1/4 cup olive oil over medium, add curry paste.  Add pepper flakes, cumin and sesame oil.  Let simmer, add add onion cooking and stirring to soften, stir in honey to melt.  Into a large bowl add cooked rice and onion mixture, stirring to combine.  Taste and adjust flavorings, you want a rich taste.  Add remaining ingredients, cover and chill.  Note; if desired you can add cooked shrimp or cooked chicken to this salad.

Indian Coconut Rice

3 Tbl. coconut oil

1 yellow onion, chopped

2 garlic cloves, minced

salt and freshly ground black pepper

pinch of cayenne

2 cups basmati long grain rice

1/2 cup grated unsweetened coconut

2 cups unsweetened coconut wager

1 3/4 cups cold water

3 cardamon pods

5 whole cloves

1 stick cinnamon

Into a Dutch oven add coconut oil over medium low heat.  Add onion and cook stirring to soften, add garlic and cook stirring about 1 minute, add cayenne and salt and cook stirring about 1 minute.  Stir in rice and cook stirring about 3 minutes.  Add grated coconut, coconut water and cold water, stun in cardamon pods, cloves and cinnamon.  Increase heat to boiling, then reduce to simmer cover and simmer 15 to 20 minutes.  Remove from heat and let stand covered about 10 minutes.  Remove lid, remove cardamon pods, cloves and cinnamon.  Fluff with a fork and pour into serving bowl.

Louisiana Dirty Rice - one of my all time favorites!

4 slices thick cut bacon, chopped

1 medium yellow onion, chopped

1 medium green bell pepper, seeded and chopped

4 celery stalks, chopped

3 garlic cloves, minced

1 jalapeno, seeded and chopped

1 lb. chicken livers, rinsed and chopped

1 lb. ground pork

salt and freshly ground black pepper

1 tsp. Cajun seasoning, like Slap Ya Mama (one of our favorites)

4 cups cooked white rice

5 scallions, sliced including green part

Tabasco

Into a large saute pan add bacon and cook, remove to plate.  Add the onion, bell pepper and celery to soften. Add garlic and jalapeno cooking about 1 minute.  Add the pork and chicken livers cooking to lightly browned and cooked through.  Do not drain, season with salt, pepper, Cajun seasoning and Tabasco, return bacon to pan and reduce to simmer, cover and let cook about 20 minutes, stirring occasionally. If anything is sticking add just a touch of water.  Add the cooked rice and scallions, stirring to combine, cover and simmer, taste and adjust seasonings.  Serve with Tabasco, can ever have enough Tabasco!

Wild Rice Dressing

2 1/4 cups water

1 3/4 cups chicken stock (good quality) possibly a touch more

1 cup wild rice

1 cup long grain white ice

3/4 cup dried cherries

2 Tbl. port

1/4 cup butter

4 stalks celery, chopped

1 can water chestnuts, drained and chopped

2 leeks, chopped (white to light green part)

1 medium carrot, peeled and chopped

1/4 cup fresh parsley, chopped

1 Tbl. fresh thyme, chopped

1 Tbl. fresh sage, chopped

salt and freshly ground black pepper

1/2 cup sliced almonds, lightly toasted

In a large saucepan combine the water and broth. Bring to boiling. Stir in uncooked wild rice.  Return to boiling; reduce heat. Simmer, covered, for 25 minutes. Stir in uncooked white rice.  Return to boiling; reduce heat. Simmer, covered, about 20 minutes more or until tender. Drain  off any excess liquid. Cool to room temperature.  Meanwhile, in a small bowl combine dried  cherries and port. Let stand, covered, for 20 minutes.  Preheat oven to 350 degrees. In a  medium saucepan melt butter over medium heat. Add celery, leeks, water chestnuts and carrot, cook and stir about 5 minutes or until tender. Stir in parsley, thyme, sage, salt, and pepper, cook and stir for 1 minute more. Lightly grease a 2-quart casserole.  In a large bowl combine cooked rice, cherry mixture, vegetable mixture, and almonds. Transfer to the prepared casserole.  Bake, covered, for 35 to 40 minutes or until heated through, stirring once or twice.

Arroz con Pollo - one of my favorites

Chicken

3 Tbl. olive oil

1 large whole chicken, cut into serving pieces, rinsed in cold water and patted dry or you can use 3 lbs. or bone in skin on chicken breasts

1/2 cup all purpose flour

salt and freshly ground black pepper
paprika
Rice
3 Tbl. olive oil
1 yellow onion, chopped
2 garlic cloves, minced
4 cups rich chicken stock 
1 Tbl. tomato paste
1/2 tsp. dried oregano
1 tsp. salt
2 1/4 cups long grain white rice
1 cup frozen peas

Into a large Dutch oven add 3 Tbl. oil over medium high.  Place the flour onto a large plate and mix with salt, pepper and paprika.  Dredge the chicken pieces into the flour and place in pan to brown.  Cook a few minutes on each side to brown.  Remove to a plate.  Add the rice to pan to lightly brown.  Stir the rice in the olive oil, adding a touch more if required.  Add onion and garlic, cooking with the rice mixture stirring frequently about 4 minutes. Place the chicken pieces skin side up on top of the rice.  Into a bowl mix the stock, tomato paste, salt and oregano.  Pour the mixture over the rice and chicken, bring to a simmer and cover.  Let cook about 25 minutes, gently stir in peas.  Taste and adjust flavorings.  Plate up onto a serving platter.

Louisiana Red Beans and Rice

1 lb. dry red kidney beans

2 lbs. Andouille sausage, sliced

3 cups cold water

1 cup chicken stock

4 garlic cloves, minced

1 large yellow onion, chopped

5 celery stalks, chopped

1 large green bell pepper, seeded and chopped

1 Tbl. Worcestershire sauce

2 tsp. Cajun seasoning (I like Slap Ya Mama)

1 tsp. paprika

1 bay leaf

Tabasco

salt and freshly ground black pepper

4 cups cooked hot white rice

Garnish; thinly sliced scallions, including green part

Into a large bowl add the dried beans and cover with cold water by a couple of inches.  Let soak overnight.  Drain and place the beans, 1 lb.  sliced sausage, garlic, onion and 3 cups cold water and 1 cup chicken stock into a large Dutch oven and bring to a boil.  Reduce to simmer and cover for 1 1/2 hours until beans are tender.  Add the celery, bell peppers, Worcestershire, remaining 1 lb. sliced sausage and seasonings.  Cover and cook for another hour.  Taste and season with salt, pepper and lots of Tabasco.  Place rice into bowls and ladle over bean mixture.  Garnish with extra scallions and serve with more Tabasco.

Fish Stew with Rice

1 cup wild rice
3 cups water
3 celery stalks, diced
1 carrot, peeled and diced
1 medium onion, chopped
2 Tbl. olive oil
2 cups chicken stock
1 cup shrimp or clam stock
1 tsp. fresh thyme, chopped
salt and freshly ground black pepper
pinch of red pepper flakes
3 garlic cloves, finely minced
1 can diced tomatoes with juice (I like Cento brand)
12 baby clams in shell, rinsed
12 mussels, cleaned
Dungeness crab claws
Fresh parsley, chopped

Cook wild rice in salted water about 45 minutes.  Into a large Dutch oven add olive oil along with celery, onions and carrots cooking and stirring to soften, stir in garlic and cook about 1 minute.  Add stocks, canned tomatoes with juice, cooked wild rice and seasonings, simmering about 15 minutes.  Add mussels, clams and crab simmering until mussels and clams open, if any don't open discard those.  Taste and adjust flavorings.  If you like serve right out of Dutch oven, or pour onto a large deep sided serving platter and garnish with parsley.  Serve with hot crunchy garlic bread, a tossed garden salad and some nice crisp white wine.

Easy Rice, Chicken and Broccoli Casserole - my husband Jerry makes this all the time

4 large boneless, skinless chicken breasts, rinsed in cold water patted dry

salt and freshly ground black pepper

1 fresh lemon, juiced (you can use less juice if desired, but I like a lot)

1 medium head broccoli, cut into florets

2 cups cooked long grain white rice

1 (10 oz.) can cream of chicken soup

1 cup sour cream

1/2 cup mayonnaise

2 1/2 cups Cheddar cheese, grated

Preheat oven to 350 degrees.  Spray a 13x9 baking pan with cooking spray.  Place the chicken in a large pot of cold water with some salt, cover and simmer to poach about 35 minutes.  Drain and shred.  Into a pot of boiling salted water add broccoli florets cook about 3 minutes, drain well.  Spread the cooked rice in an ever layer in baking dish, add broccoli on top.  Into a large bowl, mix the condensed soup, sour cream, mayo, lemon juice, shredded chicken, half of the cheese, salt and pepper. Pour mixture over broccoli and top with remaining cheese. Bake about 45 minutes, then I like to place under broiler to get bubbly and golden brown.  Let stand a few minutes before serving.   Serve with a tossed garden salad and some garlic bread.

Salsa Verde Green Rice

1 Tbl. vegetable oil
1 medium white onion, chopped
2 garlic cloves, minced
1 jalapeno, seeded and minced
salt and freshly ground black pepper
1 cup chicken stock (rich quality)
3/4 cup spicy salsa verde (homemade or store bought)
2 tsp. fresh lime juice
1 cup long grain white rice
1/2 cup fresh cilantro, chopped

Into a large saucepan over medium high, add oil, onion, jalapeno, garlic, salt and pepper
cooking and stirring to soften.  Stir in stock, lime juice and salsa verde bringing to a boil.  Stir in rice and reduce heat, simmering covered for about 25 minutes.  Remove from heat, remove lid and cover with clean kitchen towel, replace lid and let stand 5 minutes.  Remove lid, stir in cilantro and serve.

Simple Rice Pudding

2 cups whole milk
1/2 cup heavy whipping cream
1/3 cup short grain white rice
pinch of salt
1 egg
1/4 cup brown sugar
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/3 cup raisins
2 Tbl. rum

Into a heavy bottomed nonstick large saucepan, add milk, whipping cream, rice and salt to a boil. Reduce to simmer, cover and cook about 20 minutes.  Stir frequently to prevent sticking.  Into a bowl whisk the egg and brown sugar well.  Add half of cup of the hot rice mixture to egg mixture a Tbl. at a time whisking to incorporate.  Add egg mixture back to saucepan and stir on low for about 10 minutes to thicken.  Do not boil.  Stir in vanilla, remove from heat and stir in raisins, rum and cinnamon.   Serve warm or cold.

Rice Cookies - you will use rice crispy cereal

1 1/4 cups all purpose flour
1/2 tsp. baking soda
pinch of salt
1/2 cup unsalted butter, soft
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. pure vanilla extract
2 cups rice crispy cereal
1 cup dark chocolate chips

Preheat oven to 350 degrees.  Into a bowl add flour, baking soda and salt.  Into a mixing bowl beat butter and sugars to fluffy and smooth.  Add egg and vanilla beating to combine.  Beat in flour mixture to combine.  Stir in cereal and chips.  Drop by spoonfuls onto lightly greased baking sheets and bake about 10 - 12 minutes or until lightly browned.  Remove to cooling rack.  

Creamy Rice Dessert

2 cups cooked white rice (chilled) jasmine rice is nice to use
1 (14 oz.) can crushed pineapple, drained
1/4 cup sugar
1 cup mini marshmallows
1 cup heavy whipping cream
1 Tbl. powdered sugar
1 tsp. pure vanilla extract
Maraschino cherries, sliced
Fresh strawberries, sliced

Into a large bowl add pineapple and sugar stirring well to combine.  Stir in rice and marshmallows stirring to combine all ingredients.  Into a bowl with electric mixer add whipping cream and beat, add powdered sugar and vanilla beating to almost stiff peaks.  Fold whipped cream into rice mixture, cover and chill.  Pour into a pretty serving bowl and garnish with cherries and strawberries.

Oh My Goodness, Rich Rice Crispy Caramel Bars

1/2 cup butter, divided
50 caramels, unwrapped
1 (10 oz.) can sweetened condensed milk
1 (10 oz.) bag mini marshmallows
1 tsp. pure vanilla extract
8 cups chocolate rice crispy cereal or you can use plain
Coarse sea salt

Spray a 13x9 baking pan with non stick spray.  Into a saucepan add 1/4 cup of butter and caramels with the sweetened condensed milk stirring to melt the caramels.  Turn off heat.  Into a large saucepan melt 1/4 cup butter, add marshmallows stirring with a rubber spatula to melt, add vanilla.  Make sure they are well combined.  Stir the rice cereal into the marshmallow mixture.  Pour in half of the caramel mixture stirring to combine.  Press the rice and marshmallow mixture in prepared dish, lightly wet your hands to help press mixture into pan.  Pour remaining caramel mixture over rice mixture in pan.  Sprinkle with sea salt.  Allow to cool overnight before cutting into squares.

Delicious Coconut Rice Pudding with Crumble Topping and Tropical Fruit

3 cups water
1 cup basmati rice
1 cup sugar
2 eggs
1 egg yolks
3 Tbl. cornstarch
4 tsp. pure vanilla extract
1 1/2 cups whole milk
1 cup canned unsweetened coconut milk
1/2 tsp. salt
1 cup shredded sweetened coconut, lightly toasted
1 cup heavy whipping cream
Crumble
1 1/2 cups sweetened flaked coconut
2/3 cup all purpose flour
1/2 cup light brown sugar, packed
1/4 cup sugar
3/4 tsp. salt
4 1/2 Tbl. chilled butter, diced
Topping
2 cups fresh pineapple, peeled and chopped
1 medium mango, peeled and chopped

Rice pudding; into a large saucepan add water bring to a boil.  Add rice and reduce heat to simmer uncovered about 18 minutes to tender.  Drain if necessary.  Whisk 1/2 cup, plus 1 Tbl. sugar, eggs, yolks, cornstarch and vanilla into a large bowl.  Bring milk, coconut milk, 1/2 cup sugar, plus 1 Tbl. sugar and salt to a boil in a heavy saucepan.  Pour over sugar/egg mixture whisking constantly.  Strain mixture back into saucepan and bring to a boil over medium.  Whisk gently to slightly thicken.  Remove from heat and fold in cooked rice and coconut.  Pour into bowl, pressing plastic wrap onto surface and refrigerate about 4 hours.  Crumble; preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.  Toss coconut, flour, sugars and salt into a large bowl to combine.  Using fingertips rub butter into mixture until clumps form.  Spread mixture onto baking sheet, patting down slightly.  Bake about 20 minutes to golden brown.  Break crumble into bite sized pieces.  Topping; toss the pineapple and mango in a bowl to combine.  Spoon 1/4 of the rice mixture into goblets, toss with 1/4 cup of topping and sprinkle on some crumble, repeat with remaining ingredients.

Easy Cherry Rice Dessert - years ago a gal in a book club I belonged to served this dessert and everyone loved it

2 cups cooked long grain rice
1 (8 oz.) package cream cheese, soft
1 (12 oz.) can cherry pie filling (good quality) or pie filling you enjoy
1 cup powdered sugar
1 (13 oz.) container Cool Whip, thawed
1 (6 oz.) package instant white chocolate pudding mix
3 cups whole milk
1 cup shredded sweetened coconut, lightly toasted
1/4 cup pecans, chopped

Into a bowl combine the cooked rice and 1/3 of the soft cream cheese, stirring well with a rubber spatula to well combined.  Spread mixture into the bottom of a 13x9 baking dish.  Top with cherry pie filling and chill 30 minutes.  Into a mixing bowl combine remaining cream cheese and powdered sugar stirring to smooth.  Fold in half of the Cool Whip mixing to well combined.  Spread mixture on top of cherry pie filling.  Into a bowl add the pudding mix and mix beating to thick.  spread onto the cream cheese mixture and spread remaining Cool Whip on top of pudding.  Refrigerate at least 1 hour up to 12 hours. Top with toasted coconut and nuts before serving. Cut into squares and serve.

Bon Appetit

"Hatred stirs up conflict, but love covers over all wrongs." - Proverbs 10:12

"Love the Lord with all your heart and with all your soul and with all your mind… 

and love your neighbor as yourself." Matthew 22:37-39 

"He has shown all you people what is good. And what does the LORD require of you? 

To act justly and to love mercy and to walk humbly with your God." - Micah 6:8

"Therefore, as God's chosen people, holy and dearly loved, clothe yourselves with compassion, kindness, humility, gentleness and patience." - Colossians 3:12 

"And to godliness, mutual affection; and to mutual affection, love." - 2 Peter 1:7 

"But when the kindness and love of God our Savior appeared" - Titus 3:4

"For you know the grace of our Lord Jesus Christ, that though he was rich, yet for your sake he became poor, so that you through his poverty might become rich." - 2 Corinthians 8:9 

"Because of the LORD's great love we are not consumed, 

for his compassions never fail." - Lamentations 3:22