Simple Rice Recipes

Buttery Basmati Rice-By Allison Fishman
Makes 6 cups

INGREDIENTS

2 1/2 cups water
1 1/2 tablespoons butter
2 teaspoons kosher salt
2 cups basmati rice

INSTRUCTIONS

1. Put water, butter, and salt in a heavy saucepan and bring to a boil over medium heat.
2. Add the rice; let the water return to a simmer.
3. Reduce the heat to the lowest setting and cover the saucepan with a lid. Cook for 15 minutes.
4. Remove the pot from the heat and let the rice sit to continue to steam for 5 to 10 minutes without stirring or removing the lid. Gently fluff rice with the tines of 2 forks.

Tip: Use this basic ratio for steaming rice: 1 1/4 cups of water for every cup of rice. Every rice cooks differently so don't be discouraged if your first run doesn't turn out perfectly.

Lemon Herb Rice-By Allison Fishman
Makes 4 (3/4 cup) servings

INGREDIENTS

2 tablespoons chopped fresh basil
1 tablespoon chopped fresh chives
1/4 chopped fresh parsley
1 tablespoon freshly grated lemon zest
3 cups cooked Buttered Basmati Rice (see recipe above)
1/4 cup crumbled feta cheese
Juice of 1/2 lemon (about 1 tablespoon)
1 tablespoon vegetable oil
Freshly ground black pepper

INSTRUCTIONS

1. In a small bowl, combine the basil, chives, parsley, and lemon zest.
2. Put the rice in a large mixing bowl. Add the chopped herb mixture, feta cheese, lemon juice, the vegetable oil, and black pepper. Toss gently and thoroughly to combine all the flavors.

Tip: The final dish can be served warm or cold and can easily be warmed up in the microwave. If you don't have leftover Buttery Basmati Rice, substitute white or brown rice.

Rice Pudding-By Allison Fishman
Makes 6 (2/3 cup) servings

INGREDIENTS

2 cups milk
1 cup cream
1 teaspoon vanilla
1/3 cup sugar
1/4 teaspoon salt
1 tablespoon cornstarch
1/4 teaspoon cinnamon
6 egg yolks
2 cups cooked rice
Cinnamon, brown sugar, wheat germ or crumbled ginger snaps to garnish

INSTRUCTIONS

1. In a medium saucepan over medium heat, combine milk, cream, vanilla, sugar and salt; whisk together and bring to a simmer. In a small bowl, combine cinnamon and corn starch with 1 1/2 tablespoons water. Stir to combine; whisk cornstarch mixture into the saucepan
2. In a medium bowl, lightly beat the egg yolks. When milk mixture comes to a gentle simmer, slowly whisk half the mixture into the egg yolks. Lower heat to medium-low, and return egg and milk mixture to the pot, whisking constantly.
3. When mixture thickens, after about 5 minutes, add the rice to the pot. Continue stir until rice is warmed through, 3 to 5 additional minutes.
4. Pour pudding into individual custard cups, or an 8" x 8" serving dish. Chill in the refrigerator for at least one hour. Garnish as desired and serve.

Tip: Before chilling in the refrigerator, cover the surface of the pudding directly with plastic wrap to avoid forming a skin on the pudding.

Dog Biscuits-By Allison Fishman

INGREDIENTS

1 cup chicken livers (1/2-pound)
1 cup cooked rice
1 handful parsley leaves (2 tablespoons chopped parsley)
2 cups flour, plus more for rolling dough
1 cup wheat germ
1 egg, lightly beaten

INSTRUCTIONS

1. Preheat oven to 400°F. In the bowl of a food processor, pulse liver, rice and parsley leaves until pureed, 10 to 15 seconds.
2. In a medium bowl, combine flour and wheat germ.
3. Pour liver mixture into flour mixture, and stir to create dough.
4. Turn dough out on lightly floured surface and roll out 1/4-inch thick, cut into shapes with a floured cookie cutter. Place biscuits on greased cookie sheet 1/2-inch apart.
5. Brush biscuits with egg, put in pre-heated oven and bake for 30 minutes or until firm.
6. Cool on a rack. Store biscuits in an airtight bag in the refrigerator for one week or freezer for one month.

Tip: If you don't have chicken liver, try substituting ground chicken, turkey or beef for these pet treats.

Tip: Brown rice is a healthy alternative to white rice. Try rolling it in a soft tortilla along with your other favorite ingredients to make a nutritious wrap.

Brown Rice Wrap -By Rory Schepisi

Brown rice is a healthy alternative to white rice. Try rolling it in a soft tortilla along with your other favorite ingredients to make a nutritious wrap.

Brown Rice

INGREDIENTS

4 cups chicken or vegetable broth
2 cups brown rice, short grain (dry)

INSTRUCTIONS

1. Combine rice and broth in a medium saucepan and bring to a boil.
2. Reduce heat to a simmer and cook covered for 50 minutes.
3. Remove from heat (still covered) and let stand for 10 minutes.
4. Fluff with a fork.

Tip: For South-western style rice, substitute 1/4 of the cooking liquid with your favorite salsa.

Wraps
Fill whole grain flour tortillas with the brown rice and your favorite ingredients. Use the list below for ingredient ideas.

Ingredients suggestions include:
Brown rice (from recipe above)
Hummus
Guacamole
Sliced cucumber
Sliced tomato
Cilantro
Deli meat
Tofu (with or without balsamic vinegar)
Shredded or sliced cheese
Whole grain flour tortilla


Rice Pilaf with Chimichurri Sauce—By Deborah Fewell

INGREDIENTS

Rice pilaf
2 tablespoons olive oil
1 tablespoon butter
2 cups medium-grain rice
1 onion, diced
2 cloves garlic, chopped
1 bay leaf
4 cups water

Chimichurri sauce
1 cup fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, peeled and chopped
1/8 teaspoon dried red pepper, crushed
1/2 teaspoon ground cumin
1/2 teaspoon salt

INSTRUCTIONS

1. In a medium-sized saucepot, heat olive oil and butter over medium heat, then add the rice and stir to coat.
2. Add the onion and cook until translucent and tender.
3. Stir in the garlic and bay leaf and let simmer until fragrant. Season the mixture with salt, then pour in the water and increase heat to bring the mixture to a boil.
4. Once boiling, reduce heat to low and let simmer for 20 minutes, or until the rice is done. Set aside.
5. In a blender, combine all of the Chimichurri sauce ingredients and blend until smooth. Stir the sauce into the rice pilaf and serve warm.