Rice Recipes

RICE BABY CEREAL

¼ c rice flour                           1 c. water                     Sweetener to taste

Whisk together and heat until boiling.

RICE CAKES—make sweet or salty.  Makes 2.

1 egg                                        1/3 c. cooked rice

dinner spices (salt/pepper, onion, garlic) OR breakfast (cinnamon, nutmeg, sugar).  

Combine all ingredients and whip until eggs are frothy.  Fry on greased griddle.  

BROWNED RICE—The ORIGINAL Rice-a-Roni; a little bland this way, so jazz it up!1 cup uncooked rice                 1/4 cup shortening                  1 tsp celery salt3-1/2 c water                          1/4 cup cooked meat, onion, celery or other vegetables

1 T bouillon                              1 tsp garlic

Heat shortening in skillet.  Add rice; cook, stirring constantly until lightly brown.  Add meat/vegetables; continue cooking 2-3 min.  Add salt, water. Simmer on low heat 20-25 minutes or rice is tender and excess liquid evaporates.

SOUTHERN RICE1 T oil                          1/2 cup long grain rice                  1 T dried onion
1/8 tsp minced garlic 1 teaspoon chicken bouillon granules              
2 cups cooked black-eyed peas or black beans

1 can (14-1/2 ounces) tomatoes, undrained     1 cup water (+ ¼ c. if not adding tomatoes)

Heat oil over medium high heat in a large skillet.  Sauté rice until golden brown.  Add water and bouillon.  Cover; reduce heat and cook 20 minutes or until rice is tender.  Stir in remaining ingredients.  Cook 5-10 minutes or until vegetables are heated through.  Serves 4.

RICE CUPS—Stores in the fridge for lunch, breakfast or dinner.  Maybe try in an 8x8?

1c cooked rice             1.5 c chopped broccoli, thawed           2/3 c shredded mozzarella

2 eggs, beaten             ¼ c ranch dressing (optional)

Stir all ingredients.  Spoon into 6 greased muffin cups.  Bake 25 min at 350 degrees.  *Substitute whatever vegetables you like.  Omit dressing and add other spices.

BREAKFAST RICE—I would use 2 eggs since I like them.

1 large egg       2 T milk           ½ c cooked rice            1 green onion, sliced
garlic/onion powder, salt, pepper

Whip egg and milk together and pour into greased skillet.  Let egg turn white on the bottom then stir just a little.  Add the rice and coat with uncooked egg until egg is set. Season to taste.  DO NOT OVERCOOK or it will dry out.

FRIED RICE—This is light on the soy, so add as much as you want.

1 large egg           2 T milk           ½ c cooked rice                        1 green onion, sliced            garlic/onion powder, salt, pepper                                                  1+ tsp soy sauce

Whip egg and milk together and pour into greased skillet.  Let egg turn white on the bottom then stir just a little.  Add the rice and coat with uncooked egg until egg is set. Sprinkle soy sauce.  Season to taste.  DO NOT OVERCOOK.

CHICKEN RICE BAKE—my youngest’s favorite

1 T oil                                      4 chicken breasts               1 T butter

1 onion, chopped                    1.5 cups chicken broth       4.2 oz pkg long grain/wild rice

½ c sour cream                       ¼ c Parmesan               10 oz chopped broccoli, frozen           

Heat oil and butter.  Sauté onion, then add chicken and cook until done.  Add broth, rice and seasoning packet to skillet.  Boil, add broccoli, then simmer 15 minutes.  Add sour cream and heat through.  Sprinkle with Parmesan.

GREEN RICE CASSEROLE—totally for St. Patrick’s Day.

3 cup cooked rice                    2 eggs beaten              1 c milk

4 oz can of green chiles          2 cup grated cheese    ½ c butter, melted

¼ tsp pepper                            1 tsp salt                     1 small onion, finely chopped

Combine all ingredients and pour into 9x13 dish.  Cover and bake at 350 for 30 minutes.  Uncover, bake 10 minutes.

CHICKEN BROCCOLI DIVAN—great over any kind of carb or by itself.

4 chicken breasts            10 oz chopped broccoli, frozen        1 can cream of chicken soup
½ c mayonnaise               ½ c milk                                           1 tsp lemon juice    
1 c shredded cheese        1 c. bread crumbs (opt)

Cook chicken in oil until done and cut into cubes.  Place chicken and broccoli in 9x13 dish.  Mix soup, mayo, milk and lemon juice and pour over chicken.  Top with shredded cheese.  Bake at 350 for 30 minutes or until bubbly.  Halfway through baking, top with crumbs.  Serve over rice, pasta, potatoes or biscuits.

CHICKEN & RICE SALAD – Combine all

1 c red grapes, halved              2/3 c cooked rice                    2/3 cup cooked chicken

¼ walnuts, chopped fine          2 T balsamic dressing (or ranch, cucumber, Asian)

CHICKEN RICE SALAD – serves 12

5 c cooked chicken                     3 c cooked rice                                    1.5 c diced celery

1.5 c diced green pepper            20 oz pineapple, drained                     ¾ c mayonnaise

4 tsp orange juice                        2 tsp vinegar                                       1 tsp salt

½ tsp ground ginger                    ¼ tsp garlic salt                      

15 oz mandarin oranges, drained         1 c slivered almonds

Combine chicken, rice, veggies, pineapple in one bowl.  In another, combine mayo, juice, vinegar, spices and mix into chicken.  Chill.  Before serving, fold in oranges and almonds.

RICE CUSTARD—Grandma’s recipe.

6 eggs                                      3 c milk                         ½ c sugar

1 tsp vanilla                             2 c rice                          1 tsp nutmeg and 1 tsp cinnamon

Beat eggs.  Add milk, sugar, vanilla and mix.  Add rice and spices.  Pour in a casserole dish.  Bake at 350 degrees for 20 min.  Stir in ½ c raisins and bake until knife comes out clean.