Rice
Uncooked milled rice (white, parboiled, and precooked) keeps indefinitely without refrigeration. Because of the oil in its bran layers, brown rice has a shelf life of only about six months. Refrigerator or freezer storage is recommended. Cooked rice may be stored in the refrigerator for up to one week or in the freezer for six months.
TO COOK RICE:
One cup of uncooked rice equals 3 cups of cooked rice, or four servings. Combine:
1 cup uncooked rice with 1 tsp salt and 2 cups boiling water
Combine the ingredients. Bring to a boil in a covered pan, stirring several times. Lower the heat to simmer. Cook about 15 mins. without removing the lid or stirring, or until the liquid is absorbed.
USING RICE
*Cook rice in beef or chicken broth instead of water.
*Mix cooked rice with a variety of things--sliced mushrooms, sautéed onions, crumbled pieces of bacon, silvered almonds or grated cheese.
*Try sour cream and chives mixed into cooked rice.
*Substitute 1/2 cup fruit juice (orange, apple, cherry) for 1/2 cup water when cooking. Vegetable juice cocktail or tomato juice may also be exchanged for 1 cup of the water used in cooking.
*Add one of the following herbs to the cooking water when preparing rice:
1/8 tsp dried thyme, oregano, sage, rosemary, basil, or savory
1/2 tsp celery seeds or dried dill
seasoned salt instead of salt
3/4 tsp dried marjoram
1 small bay leaf
BROWNED RICE
1 cup rice
1/4 cup shortening
1/4 cup chopped onion, meat, celery, or other vegetables
1 tsp salt
3 1/2 cups water
Heat shortening in skillet. Add rice. Cook, stirring constantly, about 10 mins. or until lightly browned. Add vegetables and continue cooking 2 to 3 mins. Add salt and water. Simmer over low heat 20 to 25 mins. or until rice is tender and excess liquid has evaporated.
COWBOY RICE
Brown 1 lb. hamburger. Add 1 cup chopped celery, 1/2 cup chopped onion. Mix with 1 can mushroom soup, 1 can cream of chicken soup, 1/2 cup uncooked rice. Bake for 1 1/2 hours. If too dry, add a little water.
SPANISH RICE
1 to ½ cups dry rice cooked with 2-3 cups water. Bring to a boil reduce heat and simmer 20 minutes or until liquid is absorbed. Add ¾ cup salsa and ¼ cup grated cheese. Stir until cheese is melted. Add ¼ - ½ cup sour cream and serve. You may freeze before or after adding the sour cream. Reheat in the microwave or oven nicely.
HOT GERMAN RICE SALAD
1 cup uncooked rice
8 slices bacon
1/3 cup sugar
1/4 cup vinegar
2 T. water
2 T. chopped green pepper
1 T. chopped onion
1/2 tsp salt
Cook rice until it’s just about done. In a fry pan cook bacon until crisp: remove bacon and drain. Use 1/4 cup of bacon drippings, then add cooked rice, sugar, vinegar, water, green peppers, onions, and salt. Cook and stir often until all liquid is absorbed. Crumble bacon and add right before serving.
NUTTY HERB RICE SEASONING
1 cup slivered almond
1 cup instant chicken bouillon
1/2 cup dried parsley
1 T. dried whole basil
1 T. dried minced onion
1 T. dried dill weed (opt.)
2 tsp seasoned salt
1 tsp garlic powder
1/2 tsp dried lemon peel
1/2 tsp ground black pepper
Place all ingredients in a resealable plastic bag or jar: seal and shake to mix.
To make Rice: Combine 1 cup uncooked rice , 3 cups water, 3 T. seasoning, and 1 T. margarine in a saucepan. Bring to a boil, cover, and reduce heat to low. Cook 20 to 25 mins. or until all liquid is absorbed.
RICE PUDDING
3 eggs4 T. sugar
1/2 tsp nutmeg1 tsp cinnamon
1/2 vanilla
1 cup milk (1/3 cup powder milk and 1 cup water)
3/4 cup evaporated milk (2/3 cup powder milk to 3/4 cup water)
1 1/2 cups cooked rice
1/2 cup raisins
Beat eggs. Add sugar and spices. Mix well. Stir in vanilla, milk, rice, and raisins. Place in a 2-qt. casserole dish. Bake at 325 degree for 45 mins. Stir after 25 minutes.
SPEEDY CHOP SUEY
1 lb. round steak, cubed 2 cups water
dash of pepper 1 tsp beef bouillon
1/2 tsp salt 1 cup sliced celery and onions
1/8 cup soy sauce 1 6 oz. can mushrooms (or 1 1/3 cup fresh )
1 ( 1lb. ) can bean sprouts (use your own sprouts from mung beans)
4 cups cooked rice
In a 4 qt. pressure pan, add meat, water, salt, pepper, celery and onions. Close cover securely, cook at 10 lbs. pressure for 7 to 8 mins. Reduce pressure under cold running water. Add mushrooms with liquid. Mix soy sauce and 3 T. cornstarch, and slowly add to hot mixture stirring constantly, till thick. Add drained bean sprouts. Serve over rice.
RICE PILAF
2 cups rice
4 T. Butter or margarine
4 cups liquid (chicken both if served with fowl; beef broth with beef)
¾ cup chopped celery
¾ cup chopped carrots
¾ cup chopped green onions
1 cup silvered almonds
salt and pepper to taste
Brown rice lightly with butter in skillet. Place in casserole with boiling broth. Cover and bake for ½ hour at 375. Take from oven and add vegetables and nuts, stirring and mixing well with fork. Return to oven for ½ hour. Makes 8 servings
CHINESE-STYLE FRIED RICE
1 1/3 cup water
1 1/3 cup minute rice
3 T. Margarine
1 egg, well beaten
1/3 cup chopped green onions
2 to 3 T. Soy sauce
Bring 1 cup of water to boil in saucepan. Stir in rice. Cover and let stand 5 mins. In meantime cook an egg in 10 inch skillet, in margarine, (scrambled). Add onion and rice, cook and stir over med. heat until rice and onion are lightly browned, approx. 5 mins. Combine remaining water and soy sauce. Stir into rice. Makes about 3 to 4, 1 cup servings.
ONE DISH CHICKEN & RICE BAKE
1 can (10 ¾ oz. Cream of Mushroom Soup)1 cup water
¾ cup uncooked regular white rice¼ tsp. paprika
¼ tsp. pepper
4 skinless, boneless chicken breast halves
In 2-quart shallow baking dish, mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375*F for 45 mins. or until done. Serves 4
FREEZER MEALS
SAUSAGE AND RICE
1 6 ¼ oz. box Uncle Ben’s’ Fast Cooking Long Grain and Wild Rice
1 pound Italian sausage
1 ¼ cups chopped onion
1 cup chopped green pepper
1 – 8 oz. can sliced water chestnuts, drained
1 cup chopped celery
1 – 4 oz. can sliced mushrooms
1 10 ¾ oz. can Cream of Mushroom soup
1 T. Salt
Cook the rice according to package directions and brown the sausage, draining well. Sauté the onion until tender. Mix all the ingredients together and freeze. When thawed, bake 1 hour, uncovered , at 350.
CREAMY CHICKEN AND RICE CASSEROLE
1 (6.9 oz.) pkg. Chicken-flavored rice and vermicelli mix with chicken broth and herbs
1 T. margarine
1 ½ lbs. skinless, boneless chicken breast, cut into bite-size pieces
½ tsp. Garlic powder
¼ tsp. Pepper
1 (10 ¾ oz.) reduced-fat, condensed cream of mushroom soup, undiluted
¼ cup multi-grain crackers (about 6 crackers) crushed
½ tsp. Poppy seeds
2 ¼ cup hot water
1 cup fresh mushrooms, sliced
¾ cup nonfat sour cream
1 T. margarine, melted
Cook rice mix in a large non-stick skillet according to package directions, using 1 T. margarine and 2 ¼ cup hot water. Remove mixture from skillet; set aside. Wipe skillet with a paper towel. Coat the skillet with cooking spray, and place over high heat until hot. Add chicken, mushroom, and garlic powder; sauté 6 minutes or until chicken loses its pink color. Combine rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl; stir well. Spoon mixture into a 2 qt. Casserole coated with cooking spray. Combine cracker crumbs, margarine, and poppy seed; stir well and sprinkle over chicken mixture. Bake at 350 degrees for 35 minutes or until thoroughly heated. For freezing; spoon mixture into a gallon size freezer bag. Put cracker topping into a smaller freezer bag and tape to the large bag. Defrost overnight in the refrigerator. Let stand at room temperature for 30 mins. (or place in oven as it preheat); top with cracker crumb mixture, and bake as directed.
CHICKEN AND RICE PILAF
4 chicken breast, skinless
Salt, pepper, paprika
1 ¼ cup water or chicken broth
1 cup raw rice
½ envelope dry onion soup mix(1/4 cup)
1 – 10 ¾ oz. can Cream of Mushroom soup
2 T. Pimiento (1/2 of a 2 oz. jar)
¼ cup sherry
Season the chicken breasts with salt, pepper, and paprika. Combine the remaining ingredients and place in the bottom of a greased 11-x 7-inch baking dish. Put the chicken breasts on top and freeze. When thawed, bake, uncovered, at 375 for 1-½ hours, or until chicken and rice are tender.
WILD RICE CHICKEN
1 cup cooked, deboned, diced chicken
1 8-oz. can sliced water chestnuts, drained
1 cup finely chopped celery
1 ¼ cup finely chopped onion
1 6 ¼ oz. pkg. Uncle Ben’s Fast Cooking Long Grain and Wild Rice
1-cup mayonnaise (used on serving day)
1 10 ¾ oz. can cream of mushroom soup, undiluted (used on serving day)
Cook the rice according to package directions. Mix together all ingredients except the mayonnaise and soup and freeze. When thawed, place mixture in 11 x 7-inch baking dish. Stir together the mayonnaise and the undiluted mushroom soup and spread the mixture over the top. Bake, covered, at 325 for 1 hour.
PORK CHOPS ON RICE
6 – ¾ inch thick pork chops
Salt and Pepper
1 cup orange juice
1 10 ¾ oz. can cream of chicken soup
1-cup raw rice (used on serving day)
Brown the pork chops in a heavy skillet and season with salt and pepper. Mix the orange with the chicken soup. Seal in a freezer bag with the pork chops and freeze. After thawing, sprinkle the rice in a greased 12-x 7-inch baking dish. Pour half of the orange juice mixture over the rice. Arrange the pork chops on top of the rice and cover with the remaining liquid. Cover and bake at 350 for 45 mins. Uncover, turn off the oven, and leave in the oven 10 minutes longer.
Rice Milk Recipe
Make your own rice milk! This is a homemade solution to Rice Dream and similar products. Easy, nutritious and absolutely no preservatives or other "unknowns".
2½ hours | 2 hours prep SERVES 2 -4, 20 oz
4cups water
1/2cup uncookedrice(white or brown may be used)or 1cup cooked rice(white or brown may be used)
1 vanilla beanor 1/2teaspoon vanilla extract
Cook rice, vanilla bean or extract and water until very soft.
Let cool, remove vanilla bean (if using) and put mixture into blender or food processor.
Blend until very smooth.
Let stand for at least 45 minutes, and then strain through cheese cloth.
Voila! Rice milk!
Serving Size 1 (522g)Recipe makes 2 servings
The following items or measurements
are not included below:
1 vanilla beans
Calories 175
Calories from Fat 2 / (1%)
Amount Per Serving / %DV
Total Fat 0.3g / 0%
Saturated Fat 0.1g / 0%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg / 0%
Sodium 9mg / 0%
Potassium 41mg / 1%
Total Carbohydrate 38.7g / 12%
Dietary Fiber 0.7g / 2%
Sugars 0.0g
Protein 3.2g / 6%
Vitamin A 0mcg / 0%
Vitamin B6 0.1mg / 3%
Vitamin B12 0.0mcg / 0%
Vitamin C 0mg / 0%
Vitamin E 0mcg / 0%
Calcium 13mg / 1%
Iron 2mg / 11%
Bottom of Form
1