My Recipe Collection

Basmati Rice Pudding with Oranges

Using condensed milk gives this pudding a creamy consistency.

Serves 6 to 8
Prep time: 40 minutes
Cook time: 20 to 25 minutes

3/4 cup basmati rice or any long-grain white rice
3 large navel oranges
1/2 vanilla bean, split in half lengthwise
4 cups fat-free evaporated milk
1/4 cup sweetened condensed milk
4 tablespoons sugar
2 tablespoons chopped pistachios (optional, for garnish)
2 tablespoons pomegranate seeds (optional, for garnish)
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In a heavy 2-quart saucepan, boil 2 cups of water. Add the rice, cover, and reduce heat to a simmer. Cook for about 20 minutes until the rice is tender and most of the water has been absorbed.

Meanwhile, finely grate 1 teaspoon of zest from one of the oranges and juice it; reserve the juice. With a sharp knife, peel the remaining 2 oranges, removing the pith. Cut sections between the membranes. Set aside.

When the rice is tender, add 1/2 cup of the orange juice, orange zest, vanilla bean, evaporated milk, condensed milk and sugar. Cook over medium heat, uncovered, stirring frequently until it has a creamy consistency, 20 to 25 minutes. Remove the vanilla bean and divide the rice mixture among bowls to serve warm, or cover and refrigerate to serve chilled. At serving time, garnish each portion with a few orange sections, pistachios and pomegranate seeds, if desired.

Spinach Rice Casserole

1 cup chopped onion
1 teaspoon olive or canola oil
1 1/2 cups uncooked long grain rice
2 cups chicken broth
2 cups water
10 oz fresh spinach, torn
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese
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In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted.

Transfer to a 2-quart baking dish coated with nonstick cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375°F for 20-25 minutes or until rice is tender. Yield: 8 servings.

Cheesy Chicken and Rice Casserole
by Campbell’s

Prep: 5 min
Bake: 45 min

1 can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups fresh or frozen vegetables
1/2 teaspoon onion powder
1/4 teaspoon black pepper
4 skinless, boneless chicken breast halves
1/2 cup shredded cheddar cheese
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1. Stir the soup, water, rice, vegetables, onion powder and pepper in a 12×8″ shallow dish.

2. Top with chicken. Sprinkle with additional pepper. Cover.

3. Bake at 375°F for 45 min. or until done. Top with cheese. Makes 4 servings.

Mexican Fiesta: In place of onion powder and pepper, use 1 teaspoon chili powder. Substitute Mexican cheese blend for cheddar.

Red Pepper Chicken Pilaf

2 tablespoons butter
2 tablespoons vegetable oil
2 red bell peppers, sliced
2 garlic cloves, chopped
4 boneless, skinless chicken breast halves
salt and pepper
all-purpose flour
1 cup chicken broth
1/4 cup white cooking wine
2 tablespoons fresh chopped parsley
hot cooked rice
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Melt butter and oil in large skillet over medium-high heat. Add peppers and garlic and saute until peppers are tender, about 10 minutes. Remove peppers from skillet and transfer to bowl.

Season chicken with salt and pepper. Lightly and evenly coat chicken with flour. Place chicken in skillet and saute until light brown, about 4 minutes per side. Remove chicken from skillet. Place peppers back in skillet, adding broth and cooking wine. Turn heat to high and cook for about 5 minutes until liquid resembles sauce texture. As sauce thickens scrape up browned bits. Return chicken to skillet and cook to 170°F and until it is no longer pink in the center.

Season to taste with salt and pepper. Place chicken and peppers on platter, sprinkling with fresh parsley. Serve over rice. Optional: May cut chicken into 1″ pieces rather than serving whole breast half.

Rice Pudding
Makes 6 servings.

2 cups water
1 cup medium or short grain white rice
1 cinnamon stick, broken into pieces
12 oz evaporated milk
14 oz sweetened condensed milk
1/2 cup raisins
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 large eggs, slightly beaten
Ground cinnamon
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Place water, rice and cinnamon pieces in small saucepan; bring to a boil. Reduce heat to low; cover. Cook 12 to 15 minutes or until liquid is absorbed. Remove cinnamon pieces. Stir in milks, raisins, vanilla and salt; bring to a boil. Stir a small portion of rice mixture into eggs. Add egg mixture to rice mixture; mix well with wire whisk. Bring to a boil. Cook, stirring constantly, 2 minutes. Serve warm or chilled. Sprinkle with cinnamon before serving.

Spicy Beef and Sweet Potato Stew
by Miss Maggie
6 servings.

1 pound ground beef or turkey
40 ounce can sweet potatoes, drained and rinsed
8 ounce can tomato sauce or 15 ounce can tomatoes
1/2 cup raisins
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon cinnamon
1/4 teaspoon ground red pepper
1/2 teaspoon garlic powder
2 tablespoons dried onions
1-1/2 teaspoons dry parsley
Hot Cooked Rice

This dish has a Moroccan flair. If you like spicy foods, you’ll love it. If you hate spicy foods, then pass this one up for something more traditional.

First put your rice onto cook according to your preferred method. Next plop the ground meat into a large skillet. Cook over medium heat, breaking the meat up into small bits, until the meat is well browned. Drain off the fat and rinse the meat under hot water. Return the meat to the skillet. Add all of the remaining ingredients except the cooked rice. Make sure you drain the sweet potatoes completely. I like to rinse them under cool water too, to remove as much of the canning liquid as possible.

Stir the mixture and break the sweet potatoes into smaller chunks with a fork or spatula. Add enough water to give the mixture the texture of thick spaghetti meat sauce. Simmer for about 10 minutes. Serve over hot cooked rice.

This recipe is a little weird by American standards but it’s surprisingly good, especially if you already like sweet potatoes.

Not including Rice. Per Serving: 376 Calories; 8g Fat (18.6% calories from fat); 16g Protein; 62g Carbohydrate; 7g Dietary Fiber; 35mg Cholesterol; 609mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.

Herbed Basmati Rice

Category: Basmati Rice
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: 30 minutes

Ingredients:
2 teaspoons butter
1 cup basmati or other long-grain rice
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced green onions
1 teaspoon dried basil
1/2 teaspoon thyme
fresh thyme — optional

Directions:
Melt the butter in a small saucepan over medium heat. Add the rice; stir well. Add 2 cups water and 1/2 teaspoon salt; bring to a boil. Cover. Reduce heat; simmer for 15 minutes or until liquid is absorbed. Stir in remaining ingredients; garnish with thyme, if desired.

Recipe Location: http://www.cdkitchen.com/recipes/recs/65/Herbed_Basmati_Rice57859.shtml
Recipe ID: 25817

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