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The LDSCN Weekly Recipe Archive Rice

Rice Pudding

• 1/2 c. uncooked long grain rice
• 4 c. milk
• 1/4 c. butter
• 3 eggs
• 3/4 c. granulated sugar
• 1 tsp. vanilla
• 1/4 tsp. salt
• 1/2 tsp. nugmeg

In the top of a double boiler, cook together rice and 2 cups of the milk. Cook until rice is tender and most of the water is gone, about 45 minutes, stir occasionally. Add butter - stir in. In a bowl beat the eggs, add sugar, vanilla, salt and remaining milk and mix well. Stir into the hot rice mixture. Pour into a casserole dish and sprinkle with nutmeg. Bake at 350 degrees for 50 minutes, or until firm.

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AZZOR ROJOS
Yield: 4 servings

• 2 tb Olive oil
• 1 c White rice
• 1/2 c Onions, chopped
• 1 Garlic clove, minced
• 1/2 ts Salt
• 1/2 ts Cumin
• Chili powder, to taste
• 2 lg Tomatoes, chopped
• 1 1/2 c Vegetable broth
• 1/3 c Peas, thawed if frozen
• 2 tb Pimiento, chopped
• Red peppers, to garnish

Instructions: Heat oil in a wok over medium heat till hot. Add rice. Cook & stir for 2 minutes or until the rice turns opaque. Add onion, cook & stir for 1 minute. Stir in garlic, salt, cumin & chili powder. Add tomatoes & cook, stirring for 2 minutes. Stir in broth, bring to a boil over high heat. Reduce the heat to low. Cover & simmer 15 minutes or until the rice is almost tender. Stir in peas and chopped pimiento. Cover and cook 2-4 minutes until rice is tender and all liquid has been absorbed. Garnish with the red peppers if desired. Posted by Joell Abbott, Adapted Recipe

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Title: BLACKEYED PEAS AND RICE
Categories: Rice, Desserts, Chocolate
Yield: 8 servings

• Dried black-eyed peas
• 1/2 Onion

Instructions: Look thru peas for rocks and wash through 3 waters. Soak peas in water overnight in fridge. The next day, throw out water they soaked in; some claim this keeps beans from giving you a problem, but stay on this diet a couple weeks and you won´t have a problem anyway. It goes away. Wash stew meat and put stew meat and pre-soaked peas in big pot on stove and bring to boil, with PLENTY of water. Add seasonings to taste. If you use Cajun seasoning it contains salt; so don´t add extra salt!!!! Otherwise, add salt to taste. When stew meat and peas come to a boil, reduce to Medium and keep watching to add water so they don´t scorch. After about 40 minutes add packet of Rice and Sauce, preferably Cajun flavor. Start watching the water really carefully now, and add a pint from time to time. After about 20 minutes of rice cooking, add bell pepper, onion, and more seasonings if you need. (This dish is good hot and peppery) Everything should be ready at the same time. When test bite shows all is ready, eat!

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Tex-Mex Rice Salad
courtesy of ARI employee, Mavis Townsley

• 3 cups Blue Ribbon Golden Parboiled Rice, cooked and cooled
• 1 can sweet corn, drained
• 1 can ranch style black beans, drained
• 1 can stewed tomatoes, drained and chopped
• 1/4 cup green pepper, chopped
• 1/4 cup onions, chopped (optional)
• 1 pkg. Old El Pasto Taco seasoning (dry)
• a handful of olives

Okay, ready for the instructions. . . Mix and chill. . . that's it! Enjoy!

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Corn & Rice Casserole
courtesy of ARI employee, Charlene Roddam

• 2 large eggs, beaten until foamy
• 1 can green chili peppers, chopped (small can)
• 1 onion, small and minced
• 2 cups Adolphus long grain rice, cooked
• 1 jar diced pimentos (small jar)
• 2 cups cheddar cheese, grated
• 1 can whole kernel corn, drained (large can)
• 1 can evaporated milk (small can)
• 1.5 tsp. salt
• 0.5 tsp.pepper
• 1 tbs. sugar

Mix ingredients and pour into 1 1/2-quart buttered baking dish. Bake at 350 degrees until edges are golden brown, about 45 minutes or until knife inserted in center comes out clean. Sprinkle 1/2 cup of the grated cheese on top.

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RICE PILAF
Makes 8 servings

• 2 cups rice
• 2/3 stick margarine
• 4 cups liquid (chicken broth if served with fowl; beef broth with beef)
• ¾ cup chopped celery
• ¾ cup chopped carrots
• ¾ cup chopped green onions
• 1 cup slivered almonds
• Salt and pepper to taste

Brown rice lightly with butter in skillet. Place in casserole with boiling broth. Cover and bake for one-half hour at 375º. Take from oven and add vegetables and nuts, stirring and mixing well with fork. Return to oven for one-half hour.

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BROWNED RICE
Makes 6 to 8 servings

• 1 cup rice
• ¼ cup shortening
• ¼ cup chopped onion, meat, celery, or other vegetables
• 1 teaspoon salt
• 3 ½ cups water

Heat shortening in skillet. Add rice. Cook, stirring constantly, about 10 minutes or until lightly browned. Add vegetables and continue cooking 2 or 3 minutes (optional). Add salt and water. Simmer over low heat 20 to 25 minutes or until rice is tender and excess liquid has evaporated.

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 23 Apr 01