Rice Recipes

Basic Cooked Rice
2 cups water
1 cup rice

Rice cooker Method:
Place ingredients above in rice cooker. Add 1/2 tsp salt if desired. Put on lid and turn on cooker. Fluff and serve when it turns off.


Stove Top Method:
Put rice, water, and salt if desired, in a pan with a lid and at least 1 inch room on the top. Put on lid and bring to boil. Watch carefully, because it can boil over. Once at a boil, leave the lid ON and turn OFF the heat. Don't touch the pan, or the lid (really! Don't take the lid off!) for 30 minutes. It does NOT need to be stirred. After 30 minutes, fluff and serve.


Brown Rice:
Do the same as the stove top directions, but after boiling, turn the heat to lowest of low and simmer for 10 minutes. Check the water level--if it is looking dry, add 1/2 cup of boiling water. Then turn off the heat and let sit for 40 minutes to 1 hour. Again, do not lift the lid. (Brown rice has a shorter shelf life and is not recommended for food storage.)


Alternative Stove Top Method for White Rice:
1 C rice with 2 C water and 1 tsp salt. Bring to a boil in a covered pan. Lower the heat to simmer and cook about 20 minutes. OR
[Put the amount of rice you want in a pan. cover with cold water until when you put your finger in it and you touch the rice, the water should reach your first knuckle. Bring to a boil and turn to low for 20 minutes. {Never take the lid off or stir} Take the pan off the heat and let sit for 5-10 minutes. Stir to fluff rice and serve.]



Rice-a-Roni (but better)
1 cup rice
1 onion, chopped
1 cup spaghetti noodles, broken into 1” long pieces
4 cups chicken stock or broth
1 cup frozen peas
2 tbsp butter
2 cups cooked chicken
2 tbsp olive oil
Salt and Pepper to taste

1. In a large skillet, add the oil and butter. Place over medium-high heat and let the butter melt. Add the chopped onion, rice, and spaghetti noodles (dry). Cook for about 5-8 minutes, or until the noodles are beginning to toast and the onion is soft.

2. Add the chicken stock and stand back—there might be some steam and hissing. Bring to a boil. Cover immediately, reduce heat to medium-low, and let simmer for 15-20 minutes. Check half way to make sure there is still enough liquid in the pan. If it is looking very dry, add 1 cup of water and reduce heat even lower.

3. When the rice and noodles are no longer crunchy, remove the cover and add the peas and chicken. Taste for seasoning and add salt and pepper accordingly.

4. Serve immediately. Makes 4-6 large servings, and this is a complete meal by itself.

For flavor variations try adding: A) 1 bell pepper, color of your choice, chopped and cooked along with the onion. B) beef stock instead of chicken, C) any of your favorite frozen vegetables at the end instead of the peas.


Crock Pot Rice Pudding (made from cooked rice)
4 cups cooked rice
1 cup raisins
1 12oz can evaporated milk
3 Tbsp butter or margarine,(softened)
1 cup milk
1/3 cup sugar
1 Tbsp vanilla
1/4 cup water
1 tsp cinnamon
Spray crock pot with non-stick cooking spray. In large bowl, mix rice, both milks, sugar and water, combining well. Then add remaining ingredients, stirring until well combined. Pour mixture into slow cooker and cover. Cook on low for 2-3 hours, until done. Check often near the end so it is not overcooked. Remove from crock pot, stir well, then serve. (A good way to use leftover rice.)


Crock Pot Rice Pudding (made from uncooked rice)
¾ cup sugar
6 cups milk
2 cinnamon sticks
1 cup rice (not minute rice)
1 tsp. vanilla
Place sugar and milk in crock pot and stir to dissolve sugar. Stir in rice, cinnamon sticks and vanilla. Cover and cook on high for 2 to 3 hours, until the rice is tender. After it starts to simmer, stir it once or twice to make sure rice isn't clumping. The longer it cooks, the thicker it will become. Do Not overcook or it will be “rice mush” rather than rice pudding.
When done, pour into a serving dish, sprinkle with nutmeg and allow to cool.


Juk Juk (Rice Balls)
1 cup uncooked rice (not minute rice)
2 cups Water
3/4 cup granulated Sugar
Coconut
Cook rice as you normally would, but stir in sugar when you add the rice to the water. When the rice is cooked immediately squish and roll into balls (be careful it will be hot and very sticky). Roll in coconut. Store in an air tight container in the fridge.


“Porcupine” Meatballs
1 lb ground beef
½ cup uncooked rice
½ cup water
1/3 cup chopped onion
1 tsp. salt
¼ tsp. garlic salt
½ tsp. pepper
1 can (15 oz) tomato sauce
1 cup water
2 tsp. Worcestershire sauce
Mix meat, rice, ½ cup water, onion, salts, and pepper. Shape into balls. Place in 8X8 pan. Mix tomato sauce, 1 cup water, Worcestershire sauce. Pour over meatballs. Cover with foil. Bake at 350 for 45 minutes, uncover and bake 15 minutes more, or until done.


Fried Rice
1 Cup Chopped meat (ham or bacon)
6 green onions, sliced
3 Tbsp Oil
2 eggs, beaten
6 Cups Cold Cooked Rice
1 Tbsp Soy Sauce
1 tsp Sugar
Sautee meat and onions in oil. Add eggs and cook like scrambled eggs then add remaining ingredients and heat.



Pork Chops and Rice
4-6 Pork Chops
2 Cups Rice
1 pkg Dry Onion Soup Mix
1 Can Cream of Mushroom Soup
1 Cup Milk
Brown pork chops. Add rice, 3 cups water and dry soup mix. Steam until rice is done. Mix mushroom soup and milk then pour over rice and chops and simmer 10 minutes.


Broccoli-Cheese-Rice Casserole
Cook 2 Cups rice and line casserole dish
Cover with cooked broccoli and cooked chicken pieces
Cover with sauce:
2 C. Mayonnaise
2 tsp Lemon Juice
½ tsp Curry
2 Cans Cream Soup
Grate sharp cheese over top and cover then bake at 350 for 35 minutes.


Oh Boy Supper
1 lb Ground Beef
1 Chopped Onion
½ Cup uncooked Rice
1 Cup diced celery
1 ½ C Warm Water
¼ C. Soy Sauce
1 Can each Cream chicken and mushroom soup
Chinese noodles
Fry hamburger and onion. Mix together and bake @ 350 for 30 minutes with cover on then 30 minutes with cover off. Cover with Chinese noodles and bake 10 minutes more.


Hawaiian Haystacks
Cook 2 cups rice and top with chicken gravy. Add any of the following: grated cheese, chopped celery or onion, crushed pineapple, coconut, Chinese noodles, frozen peas, diced tomatoes, or slivered almonds.