RICE RECIPES ARE NEW AGAIN...

[kappydell]

Have you noticed the rice at Walmart is in short supply?  People are thinking about storable, adaptable, reasonably priced food again, to make sure the kiddos get fed no matter what happens.  Here are some recipes I found on another site, plus a collection of others from various sources

 

Beans and Rice – five ways

 

Basic recipe:

 

1 cup rice

1 can drained and rinsed beans, or 2 cups cooked dry beans

1 onion, chopped

1 clove garlic, minced

1 tbsp vegetable oil

 

Cook the rice according to directions. Heat up the oil in a large pan over medium-high heat and fry the onion for 5 minutes. Add the garlic and fry for an additional 5 minutes. Stir in the beans and heat through. Add salt and pepper to taste. Serve with rice.

 

Asian Beans and Rice

 

Substitute beans in basic recipe with black beans, then add the following to the basic recipe:

1 cup chopped carrots, rehydrated

2 tbsp ginger

2 tbsp soy sauce

½ cup rehydrated chopped green pepper

½ tsp Chinese five spice

 

Fry the carrots, green pepper and ginger with the bean and onion mixture for a few minutes until carrots are cooked but still crunchy. Stir in the soy sauce and remove from heat. Mix the Chinese five spice with the rice, salt and pepper to taste.

 

Caribbean Beans and Rice

 

Substitute beans in basic recipe with red kidney beans, then add the following to the basic recipe:

½ cup tomato sauce

1 tsp thyme

½ cup rehydrated chopped green bell pepper

2 tbsp hot sauce or chipotle sauce

2 tsp oregano

 

Stir the thyme and green pepper into the bean and onion mixture and fry for a few minutes. Add the tomato sauce and hot sauce. Cook on high heat for 5 minutes, until the tomatoes no longer taste raw. Add oregano into the rice; add salt and pepper to taste. Serve with flour or corn tortillas.

 

Mediterranean Beans and Rice

 

Substitute beans in basic recipe with great northern beans, then add the following to the basic recipe:

½ cup rehydrated chopped celery

1 small can sliced black olives

2 tbsp lemon juice

1/3 cup fresh parsley or 2 Tbsp dried parsley

2 tsp dry dill weed

 

Add the celery and olives to the bean and onion mixture and fry for a few minutes to soften. Stir in the lemon juice and parsley and heat through. Stir the dill into the rice; add salt and pepper to taste. Serve with fresh Italian bread, or foccacia.

 

Mexican Beans and Rice

 

Substitute beans in basic recipe with pinto beans, then add the following to the basic recipe:

2 tsp cumin

1 tsp chili powder

1 can diced tomatoes with green chilies, drained

2 tbsp lime juice

¼ cup fresh cilantro or 2 tbsp dried

 

Stir the cumin and chili powder into the bean and onion mixture and fry for a few minutes. Add the can of tomatoes and lime juice. Cook on high heat for 5 minutes, until the tomatoes no longer taste raw. Add cilantro into the rice; add salt and pepper to taste. Serve with flour or corn tortillas.

 

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PERFECT WHITE RICE (4 servings of ¾ cup each)

2 cups hot water                                                                                 

1/2 tsp salt (1 cent)

1 c dry white rice (20 cents)

You need a pot with a good lid for this recipe.  Put the water into the pot, bring to a boil over high heat.  Add the salt.  When the water is at a full, rolling boil, add the rice.  Stir it up, and return the water to a boil.  Now reduce the heat to the lowest possible simmer, put the lid on and let it sit and simmer for 15-20 min.  Do NOT peek.  The rice will cook, you just have to trust it.  When the time is up, uncover and serve – easy as pie, Perfect Rice.  This recipe is easily doubled, as long as you keep the proportions of water to rice the same.  I usually make a double batch (2 cups rice, 4 cups water so I have leftovers for fried rice for breakfast or lunch!  Total recipe for one batch: 21 cents; one serving 5 cents.

 

BROWNED RICE (3 – 4 servings)

1/2  cup uncooked rice (10 cents)                                                   

2 TB chopped onions, celery, green peppers, or even meat (50 cents)

2 TB shortening (any kind , but margarine has a nice  flavor;  bacon grease is tasty, too)(margarine 6 cents)           

1/2 tsp salt (omit if bacon grease is used)(1 cent)

1 3/4 cups water

Heat shortening in a skillet, and add rice.  Cook and stir constantly until rice is lightly browned, about 10 minutes.  Add vegetables or meat, continue to cook and stir another 2-3 minutes.  Add salt and water.  Bring to a simmer, and simmer over low heat 20-25 min. or until rice is tender and excess liquid has evaporated.  Total recipe cost (using margarine): 67 cents; one serving 17 cents.

 

SONG OF INDIA RICE (4 servings)

1 c white rice (20 cents)                                                                   

1 TB onion powder (2 cents)

1/2 tsp salt (1 cent)                                                                            

1/4 tsp ground turmeric or rosemary (2 cents)

2 c water                                                                                               

1/2 tsp ground cinnamon (1 cent)

1/4 tsp pepper (1 cent)                                                                     

2/3 c raisins (optional) (36 cents)

Heat 2 TB water to a boil in a 2 qt saucepan over medium heat.  Add onion powder, cinnamon, salt, pepper, turmeric or rosemary, and stir.   Add remaining water and heat to a boil.  Stir in rice, lower heat.  Cover and simmer 15-20 min without stirring until liquid is absorbed.  Fluff rice with fork, stir in (optional) raisins, cover and let stand 5 min.  Total recipe cost: 64 cents; per serving 16 cents.

 

HERB FLAVORED RICE (4 svgs)

1 c white rice (20 cents)                                                                     1 TB margarine (6 cents)

1 TB onion powder (2 cents)                                                             1/4 tsp oregano (1 cent)

1/4 tsp salt (1 cent)                                                                             1/4 tsp thyme (1 cent)

1/4 tsp ground sage (1 cent)                                                             2 1/2 c water

Melt butter in saucepan over med heat.  Add 2 TB water, bring to a boil, then stir in salt and herbs.  Add remaining water, and heat to a boil.  Add rice, lower heat, cover and simmer 30-40 min without stirring until liquid is absorbed.  (You may vary herbs to suit your taste, or omit all herbs and substitute ¾ tsp Italian seasoning.  Lemon pepper and dill are also a good option.  There is lots of room for experimentation here.) Total recipe cost: 32  cents; per serving 8 cents.

 

BAKED RICE (for when you have the oven on cooking something else, anyway)

1 c rice (20 cents)                                                                                2 TB margarine (6 cents)

2 bouillon cubes (16 cents)                                                                1 TB onion powder (1 cent)

2 c water

Preheat oven to 375.  In saucepan, melt margarine and add onion powder.  Simmer over low heat 2 min.  Add rice, stirring continuously for 3 min until rice is coated and white.  Add water; bring to a boil.  Add bouillon cubes, making sure they dissolve thoroughly (I crush them first.)  Pour into a casserole, cover and bake at 375 for 30 min.   (A little longer for 350, if that is what you are cooking at.)

Variations:

-Dice a green pepper, add with the bouillon cubes.

- Toss in ½ to 1 cup frozen mixed vegetables when pouring into the casserole.

-Add up to 1 cup diced leftover meat, vegetables, or a combination when pouring into the casserole.

 

FRIED RICE (1)

3 c cooked rice (47 cents)                                                                   minced onions carrots, celery about 2 TB each (10 cents)

2 eggs (10 cents)                                                                                  soy sauce (10 cents)

Combine, stirring well, then pour into heated, greased skillet and stir-fry until mixture solidifies.

Makes one dinner size serving for 87 cents.

 

FRIED RICE (2) 4 servings

3 c cooked rice (20 cents)                                                                  2 TB oil (4 cents)

3 eggs (15 cents)                                                                                  1/3 c green onions, chopped (30 cents)

Heat oil in a pot, add the rice.  Stir until rice is well coated.  Add onions and stir.  Form a well in the center of the rice, and crack in the 3 eggs.  Wait until they partially set, then toss until they are finished cooking.  You want tiny bits of egg mixed with the rice.  Makes 4 servings.  Total recipe 69 cents; per serving 17 cents. 

 

FRIED RICE (3)

1 c white or brown rice (68 cents)                                                   2 cups water

2 TB cooking oil (5 cents)                                                                   1 chicken bouillon cube (8 cents)

2 eggs (10 cents)                                                                                  3 TB finely chopped green onions (6 cent)

1/2 c sliced or diced carrots, cooked or canned (20 cents)              or green pepper (20 cents)

2 TB milk (5 cents)                                                                               1/2 c frozen peas, uncooked but thawed (20 cents)

1/2 TB soy sauce (13 cents)

In a frying pan, heat oil, add rice and stir until lightly browned. Slowly add water and bouillon cube.  Cover, simmer until liquid is absorbed and rice is tender (20 min).  Beat together eggs, milk, and onions and pour over hot rice mixture.  As mixture begins to set, gently draw spatula across bottom and sides of pan.  Continue cooking until eggs are thickened and no visible liquid egg remain.  Add peas and carrots and season with soy sauce to taste.  4 servings.  Total recipe cost $1.69; per serving= 44 cents.

 

FRIED RICE (4)

6 cups of cooked white rice, cooled (made from 1 ½ cups dry rice)        

1 cup frozen mixed vegetables thawed (peas, carrot and corn is a good option)

3 eggs, whisked                                                                   

3 tbsp canola spread or margarine, melted

Serves: 4

Cost per serve: 62c

Process: Melt the canola spread in a large frypan over medium heat. When hot, add the whisked eggs and tilt pan so eggs cover base evenly. Cook 1 min on either side and remove from pan. Add remaining canola spread and heat pan as high as it goes (while that’s heating, slice your egg into thin ribbons, and get your frozen veggies ready). Chuck in all your cooked rice and start stirring quickly. You want to coat as much of the rice as you can in spread. Cook for 2-3 minutes then add the thawed frozen veggies and egg ribbons, cook it all together for another minute, and then take it off the heat and serve.

 

FRIED RICE WITH SMOKED HAM  4 svgs for $4.02 or $1.00 ea

1 1/4 cup rice, long grain                                                                   1 cup frozen peas

2  eggs size large, beaten                                                                   3 tbsp canola oil

1 onions, finely chopped                                                                    2 slices smoked ham, diced  (9 oz)

1 pinch salt [optional]                                                                         ground pepper to taste [optional]

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Cook the rice. Cook the peas, still frozen, by plunging them 3-4 min in a small pot of boiling salted water. Drain them, then set aside. In a small bowl, beat the egg, then set aside.

Heat half of the oil in a skillet over medium heat. Add the onion and sauté 2-3 min until it becomes translucent. Add the rice then stir-fry 2 min, breaking up the rice with a wooden spoon.

Make a well in the rice, exposing the bottom of the skillet. Add the remaining oil then stir in the egg. Immediately stir-fry to incorporate the egg throughout the rice, until the egg is almost cooked through, 1-2 min. Add the ham, peas, salt, and pepper then stir-fry 1-2 min until it is heated through.

Serve on the warmed dishes.

thegauch : april 05, 2009 | I would make this recipe again

It was simple, quick, and tasty but it lacked some flavour. We are going to make it again but next time we're going to add soya sauce in the final step and a few more seasonings. Prepping the rice in advance truly made it a 10 minute recipe.

 

FRUGAL FRIED RICE  2 cups or 1 main dish serving = 31 cents

2/3 c raw rice                                                                       1/2 broccoli stalk

1/8 onion                                                                              a few TB cooking oil

Water

Cook rice using preferred method.  Finely chop broccoli, and onion and saute in a little oil.  When onion is brown and broccoli softened, add riceand toss.  A beaten egg is a nice addition if you can afford one.  

 

KOTONK FRIED RICE (4 servings)

3 c cooked, refrigerated rice (25 cents)                                          1/4 of a can of Spam, ham or other meat-

4 green onions, sliced (40 cents)                                                           like canned food (75 cents)

2 eggs, beaten like they owe you money (23 cents)                     salt and pepper (1 cent)

Start off frying the Spam.  Add the rice, using your spatula vigorously.  Add vegetable oil whenever necessary.  Ideally, you would scramble the eggs separately, but let’s not get too cray here.  Add the green onions when the rice is hot and the eggs are scrambled.  These will wilt in a matter of seconds.  You are done.  Season with plenty of salt and pepper. 

 

MEXICAN RICE     

280 g rice  (1.3 cups US)                                                                     2 TB oil  (2,2 TB)

1 onion, diced                                                                                      1 galic, crushed

1 chili ppper diced                                                                               1 tin tomatoes (14 oz/US)

400 ml cnickn stock (1 2/3 c US)                                                       150 g peas (1 cup US)

Heat oil in a pan and when hot add the onion, garlic and chilli.  Add the rice and stir for 1 minute to absorb the oil.

Stir in the tomatoes and stock and bring to the boil.  Cover and reduce to a simmer for 10 minutes until all the water is absorbed.  Add the peas and cook for a further 3 minutes.

 

SE ASIAN EGG & VEGGIE FRIED RICE

500g/1lb 2oz cooked rice (preferably one-day old) or 200g/7oz rice

2 tbsp oil (2.4 TB US)

4 eggs, beaten

3 tbsp light soy sauce (3.6 TB)

½ - 1 tsp chilli flakes, to taste

1 medium courgette (zucchini or summer squash) (approximately 200g/7oz), cut into cubes

150g/5½oz frozen peas

1 bunch coriander, leaves and stalks separated, leaves roughly chopped, stalks finely chopped

1 lime, juice of half, half cut into wedges

salt and black pepper

If you are not using precooked rice, cook the rice in a saucepan of boiling water according to the packet instructions. Once cooked, drain and then refresh in cold running water to speed up the cooling process and stop it sticking together. Leave in the fridge overnight or spread onto a tray and leave to cool and dry.

Once the rice is ready, heat a tablespoon of the oil in a large frying pan or wok. Once hot, add the egg, a dash of soy sauce and the chilli flakes. Fry the egg, stirring constantly and breaking it up into small pieces with a wooden spoon as it cooks.

Once the egg is cooked through, golden-brown and broken into small pieces, add the courgettes and cook for 3-4 minutes or until the courgettes are tender and just turning golden.

Add the frozen peas, cold rice, the remaining oil and the chopped coriander stalks along with two tablespoons of soy sauce. Stir fry over a high heat, mixing constantly with a wooden spoon until the rice is hot and everything is mixed together. Taste and add more soy sauce if needed, plus a little salt and black pepper if necessary.

Turn off the heat, squeeze in the juice of half the lime and stir in three-quarters of the coriander leaves.

Transfer to serving plates and garnish with the remaining coriander leaves and the wedges of lime. Serve immediately.

 

GINGER EGG FRIED RICE

75 g frozen mixed vegetables  (1/2 cup US)

½ tsp minced ginger (rounded US)

½ TB coconut oil  (0.6TB)

¼ tsp turmeric (rounded, US)

pinch salt

100 g rice (1/2 c US)

1 egg

Cook the rice, drain and rinse.  Steam/boil the vegetables and set aside.  Meanwhile, beat egg with turmeric and salt.  Heat the oil in a wok and saute the ginger on low for 30 seconds. 

Turn u the heat and add the rice, and toss until covered with oil.  Add cooked veggies.

Add beaten egg, stirring rapidly for about 30 sec so it cooks and coats the rice.  Transfer to a serving dish, and eat.

 

FRIED RICE, EASY

A couple of people on Facebook mentioned fried rice, which is another great way to make something tasty and new from leftovers and fridge scraps. Here’s an easy recipe to follow:

In a large frying pan or wok, brown a bit of garlic in a tablespoon or two of oil, then add one sliced onion. When the onion is softened, drop in two eggs and scramble them up on one side of the pan.

Now crank up the heat and toss in whatever other ingredients you want or have on hand — peas, corn, mushrooms, broccoli, diced carrots, pineapple, or chunks of ham all work well — along with your leftover rice, a spoonful of sugar, and up to a 1/4 cup of light soy sauce. Cook on high heat for a couple of minutes, stirring constantly, and serve right away.

2 cups or more of leftover cooked rice: Free                                1/4 cup of soy sauce: 50 cents

Minced garlic, sugar, and 2T olive oil: 50 cents                             1 onion: 99 cents

2 eggs: 50 cents                                                                                   Frozen peas or other veggies: $1.29

Total: $3.78 (makes six servings)      Price per serving: 63 cents

 

CURRY RICE (4 servings)

1 cup rice (20 cents)                                                                            2 cups liquid (water, broth, bouillon from cubes) (10

1 TB margarine or other fat (3 cents)                                                   cents for broth)

1 c chopped carrots (40 cents)                                                          1 chopped onion (4 cents)

2 minced cloves garlic (20 cents)                                                      1 tsp curry powder (2 cents)

1/8 tsp pepper (1 cent)                                                                      1 TB lemon juice (bottled) (5 cents)

1/8 tsp pepper (1 cent)                                                      (optional) 1 pound shrimp, cut up chicken, leftover meat, etc.

Put it all in a pot, bring to a boil.  Stir once, lower heat to simmer and cover.  Simmer until water is absorbed, about 20 minutes.  Let sit 5 min, then fluff with a fork and serve.  (Hint- get a mild curry powder, you can always heat it up with some cayenne pepper if you want more ‘fire’.) Total recipe cost: $1.06;  per serving 27 cents.

 

CHINESE RESTAURANT WHITE RICE (4 servings)

1 c rice (20 cents)                                                                                2 c water

1 TB oil (4 cents)                                                                                  1 TB lemon juice (from bottle) 5 cents)

splash white vinegar or rice vinegar (3 cents)

Put it all in a pot, bring to a boil.  Stir once reduce heat to simmer, and cover.  Simmer until all water is absorbed, about 20 min.  Remove from heat, let rest 5 min before serving.  Fluff with a fork & dish it up.

Total recipe cost 32 cents; one serving 8 cents.

 

RICE CAKES (4 servings as side dish)

2 cups cooked rice (12 cents)                                                            1/2 tsp salt (1 cent)

1/2 cups flour (3 cents)                                                                      1/2 tsp baking soda (1 cent)

2 TB sugar (2 cents)                                                                             1 beaten egg (5 cents)

extra flour for coating(2 cents)                                                         oil for frying (5 cents)

Combine all dry ingredients (flour, soda, sugar) and rice, mix well.  Add egg, and rice and stir with fork until all grains are coated with egg.  Shape into cakes about 2 inches in diameter and 1/4 th inch thick.  Coat sides with extra flour, place in heated oil and saute on both sides until lightly browned.  Serve plain, with butter, or even jelly for a sweet.  Total recipe: 31 cents; per serving 8 cents.

 

STICY RICE, VEGETABLES & SOY SAUCE

This meal, shared by Leslie, is pretty simple and similar to something I used to cook up during my college years with an unhealthy amount of soy sauce. Using the ingredients below, you can whip up a delicious dish in minutes.

All you have to do is steam some rice, dump a can of vegetables (or a bag of frozen veggies) in a microwave-safe bowl and heat them up, then mix the vegetables and rice together with just the right amount of soy sauce. These three ingredients may not make a flashy meal, but the concoction is fairly healthy, cheap, and easy. (Next time you order take-out, save any extra soy sauce packets to make this dish even cheaper.)

2 cups of uncooked rice: $1                                              Canned or frozen vegetables: $1.19

Soy sauce: $1.99                                                                 

Total: $4.17 (makes six servings)

Price per serving: 70 cents

 

BLACK BEANS AND RICE

Black beans and rice, suggested by Angela and others, is one of those easy, cheap meals almost everyone loves, and a staple dish of many cultures. This recipe only requires a handful of inexpensive ingredients, yet is full of flavor.

Start by heating your oil in a stockpot over medium-high heat. Add the onion and garlic and saute for 4 minutes, then add the rice and saute for another 2 minutes. Next, add in the vegetable broth, bring to a boil, lower the heat and cook for 20 minutes. The spices and black beans should be added right before you’re ready to serve.

1 Tbsp. of olive oil: 25 cents                                                              1 large onion, chopped: 99 cents

2 cloves garlic, minced: 50 cents                                                      3/4 cup uncooked rice: 50 cents

1-1/2 cups vegetable broth: 50 cents                                   1 tsp. ground cumin and 1/4 tsp. cayenne pepper: 25 cents

3-1/2 cups canned black beans, drained: $1.98

Total: $4.79 (makes 6 servings)        Cost per serving: 80 cents

 

WAYS TO USE EXTRA (LEFTOVER OR ON PURPOSE) COOKED RICE

1.  Add a little cooked white rice to other burrito ingredients to make a nice, fat, burrito.

2.  Substitute rice for crumbs in meatloaf or meat balls; it will also work well in stuffing, instead of bread crumbs.

3.  Rice adds body and texture to any soup, and the grain protein complements any beans in it too (rice with chili, for example).

4.  I do not usually buy soups to stir into cooked rice (expensive) BUT there is one exception.  Wal-Mart makes a house brand chili-dog sauce (fairly cheap by the can) that is perfect stirred into 3 cups of warm cooked rice for a Tex-Mex rice with a little meat in it to boot.  The sauce is still half the price of soup as of this writing.

5.  Rice and Beans: any kind of rice, any kind of beans, mixed is the main meal of choice for balanced nutrition, protein and energy in many lands.  Any ratio of beans to rice may be used, but most recipes call for half and half.  The addition of diced onions is a flavor enhancement preferred by many for a quick, cheap and filling meal. Add a sauce and you have a really classy casserole.

 PLEASE NOTE, ANY PRICES ON THESE RECIPES DATE FROM 2018 WHEN I FIGURED THEM OUT FOR A NEWLYWED COOKBOOK...OF CHEAP EATS.  

 

LEFTOVER RICE FRITTATA      Servings: Serves 2-4  Prep: 2 min  Cook: 10 min

1 cup cooked arborio rice, or rice of choice

1/3 cup Parmesan cheese

4 tbs. extra virgin olive oil

8 large organic eggs

3-4 fresh basil leaves finely chopped (optional)

1/2 tsp. cracked black pepper

1/2 tsp. sea salt

Heat 2 tablespoons of olive oil on medium heat in a medium frying pan for 1-2 minutes. Add the rice, seasoned with salt and pepper and stir for 2-3 minutes to heat through. In the meantime, whisk the eggs in a large mixing bowl with the Parmesan cheese. Add the eggs to the frying pan and stir occasionally. Once the eggs looks look loosely scrambled, remove the everything from the frying pan and return to the mixing bowl used to whisk the eggs.  Add the remaining 2 tablespoons of olive oil to the frying pan, increase the heat to medium-high for 2 minutes. Return the eggs to the frying pan and form a patty along the sides of the frittata with a spatula. Cook with frittata for 3-4 minutes and continue to move the spatula along the sides to ensure the eggs don’t stick to the side of the frying pan.

To flip the frittata, take a large plate (larger than the frying pan) and press the dish firmly on the frying pan with one hand, flipping the pan with the other hand on the handle. Cook for another 2 minutes on the other side. Set aside to cool for 5 or so minutes before serving.

This frittata keeps well in the fridge in an airtight container for up to 4 day

 

BAKED LEFTOVER CHEESY RICE BALLS (Arancini)

Servings: 12 balls          Calories: 105 kcal

2 cups leftover risotto (try this one)                                 100 g mozzarella cut into 1cm cubes

1 cup home-made breadcrumbs or panko breadcrumbs   1 tsp dried oregano

1 tsp dried parsley                                                         1/2 tsp smoked paprika

tsp ½ sea salt                                                                pinch black pepper

1/2 cup whole wheat flour                                              2 eggs beaten

Preheat to oven to 425F and line a baking sheet with parchment paper

Make up your breadcrumb mixture by mixing the breadcrumbs with the oregano, parsley, smoked paprika, salt and pepper

Set up a little 'dipping station'. Have 3 medium bowls, fill one bowl with the whole wheat flour, one bowl with the beaten eggs and the remaining bowl with the breadcrumb mixture

Take one heaped tablespoon of risotto, and roll it into a ball. Take one piece of the cubed mozzarella and push it into the rice ball. Fix it back into a round shape and continue with the rest of the risotto

Take each ball, roll in the flour, shake off excess, roll in the egg, and then in the breadcrumb mixture. Place on the pre-prepared baking tray, and continue will all the rice balls

Bake for about 10-15 minutes, when the breadcrumbs are nice and crunchy on the outside, and the cheese is all melted and gooey on the inside

Serve with some marinara and enjoy

 

 

RICE MILK

4 cups hot/warm water                       1 cup cooked rice (I've used white or brown)

1 tsp vanilla                                      

Place all ingredients in a blender until smooth. Let the milk set for about 30 minutes, then without shaking pour the milk into another container ( I use an old honey jar) leaving most of the sediment in the first container. This makes about 4 - 4 1/2 cups.  Notes: When I have used cold water and the rice was taken out of the refrigerator, it just doesn't come out that well. I don't know why but its best to use warm water and warm rice (you can nuke it if its leftovers but freshly made is best) I have even let it set longer than 30 minutes (overnight) without it making a difference.

 

Y2K SOY SAUCED RICE      Angustia
1 c Uncle Ben's rice                                     2 Tbsp cooking oil
garlic powder                                              onion powder
(optional) bouillon                                      3 Tbsp soy sauce with half teaspoon vinegar (in place of lemon juice)                salt to taste
(optional) parsley flakes                             
NOTE: You can boil bouillon with the rice, but omit salt as package suggested.
Cook Uncle Ben's rice according to package, except omit butter. You can adjust saltiness later.  In a non-stick skillet (preferably), heat cooking oil. Add cooked rice, garlic, onion powder, and the soy sauce-vinegar mixture, and keep stirring. The amount of soy sauce can be adjusted to suit how dark you want your rice to be. Cook for 5 minutes, and add parsley flakes (if desired).
Serve this with any meat, beans, and veggies on the side.



PANTRY RISOTTO                No heavy cream needed.
1 c rice                                                        3 2/3 c chicken broth
1 Tbsp fat (or non-stick spray)                     1/2 tsp white pepper
1 1/2 c fresh spinach                                    1/2 c peas
1 tsp dill                                                      1/2 c grated Parmesan cheese
1 tsp grated lemon peel                               

In a medium saucepan, bring broth and pepper to simmer. In the large saucepan, either use cooking spray or butter to grease the bottom. Put in the dry, uncooked rice. Cook and stir it for 1 minute. Stir in 2/3 cup of the broth - cook and stir until the broth is absorbed. Do the remaining broth, 1/2 cup at a time, waiting till one batch of broth is absorbed before adding the next. With the last 1/2 cup of broth, stir in the spinach, peas, and dill. Cook, stirring gently, until all the liquid is absorbed, and the rice is tender but firm to the bite. (Total time for adding broth is about 40 minutes.)
Remove saucepan from heat. Stir in cheese and lemon peel.

SPICY PEANUT BUTTER RICE
1 c rice                                               2 1/2 c liquid (chicken broth preferred)
1 Tbsp fat (oil, butter, etc.)                           1 onion, sliced
1/2 c raisins                                                 3 Tbsp peanut butter
1 Tbsp honey                                              1 tsp curry powder
1/2 tsp salt                                                  1/4 tsp ginger
1/4 tsp cinnamon                                        

Sauté onion. Put all ingredients in a saucepan. Stir it so the sticky ingredients are sort of blended in. Bring to boil. Stir once, reduce heat, cover, and simmer about 20 minutes, until the rice is done. Remove from heat, let rest 5 minutes. Fluff with fork and serve.

BAKED RICE  Pat Haug, WA

1 can cream of mushroom soup                    1 can consommé
1 c white rice                                              

Mix, pour into greased casserole, bake at 350° F for one hour to one hour fifteen minutes.  *Really good with ham or stuffed green peppers.  *You can use a bouillon cube and boiling water for the consommé.  *Cream of mushroom soup can be changed to any cream of and/or the substitute for creamed soups.
 

 

Y2K CHILI RICE - A ONE-DISH MEAL (2 VERSIONS)  Angustia
1 c Uncle Ben's converted rice                     1 can vienna sausages (or 1/2 can

(opt) 1 can corn kernels                                         Spam, or ham)
(opt) 1 c canned/cooked kidney beans          1/2 tsp garlic powder
1/2 tsp onion powder                                   1/2 tsp chili powder
(optional) 1/4 tsp ground cumin                   1 c cut-up canned tomatoes
2 Tbsp cooking oil
VERSION 1:
Cook Uncle Ben's rice according to package directions. (Note: If using any canned veggies, you can use the liquid from these veggies to add to the water needed to cook the rice. This not only helps you save water, but also uses the nutrients found in those liquids.)
In a non-stick pan, heat the cooking oil, and sort of brown the meat on all sides. Add the tomatoes, and let simmer for 5 minutes. Add the rest of the ingredients, including the cooked rice, and keep simmering and stirring for another 5 minutes. Serve.
VERSION 2: (Much simpler and more into fuel-conservation!)
In a non-stick pan, heat oil and brown meat on all sides. Add tomatoes, and simmer for 5 minutes. Add un-cooked Uncle Ben’s rice, and necessary amount of liquid to cook it. Add everything else, and cook rice in this mixture.
NOTE: You have to cook this dish following the directions on rice package, as far as covering the pan, so rice will cook properly.

20 MINUTE SUPPER
This recipe was made in desperation... nothing interesting in the fridge to make after being out all day, but my kids love it!

Bring four cups of water and 2 packages dried onion soup mix to boil. Add four cups instant rice, and set aside to do its thing. In a frying pan, brown 1/2 lb hamburger (or more if you have it). I also shred a couple of carrots into this to get veggies into the family. Add burger to rice and stir... great goop, and very filling!
*Can have a green veggie with it, and maybe homemade pudding, because a meal with dessert always seems better.
*Very cheap if you don't put the meat in, and use Aldi's dried soup at 59 cents for a box of 2 packets.
*Can be made with real rice - if I have time, I put the rice/soup mix in my rice cooker.

 

OLDWAYS JOLLOF RICE WITH BLACK EYED PEAS

1 (15-ounce) can diced tomatoes, drained (save liquid)     4 cups liquid (see step 1)

2 cups uncooked brown rice                                  2 tablespoons olive oil

1 large onion, chopped (about 2 cups)                    2–3 garlic cloves, minced

1 large carrot, chopped (about 1 cup)                     1/4  head of green cabbage, chopped (2 cups)

2 tablespoons tomato paste                                    1 (15-oZ) can black-eyed peas, drained & rinsed

1 teaspoon turmeric                                               1 teaspoon thyme

1/2  teaspoon red pepper flakes                              Parsley, for garnishing

Drain liquid from diced tomatoes into a measuring cup. Add enough water to equal 4 cups of liquid total, and put in a medium pot with the brown rice. Bring to a boil then cover and simmer until rice is tender to your taste, about 30 to 35 minutes.

While the rice cooks, heat the oil in a large pan. Cook onions and garlic until onion is soft and pale, about 5 minutes. Add chopped carrots and cabbage, tomato paste, and tomatoes, black-eyed peas, and spices.

Simmer with the lid on for a few minutes on low heat until the vegetables are done to your taste. Adjust spices until you’re happy with them.

When the rice is done, mix it with the vegetables and beans, or simply serve the rice with everything else on top. Garnish with a little parsley if you’d like.

Note:

 Original published here: https://oldwayspt.org/recipes/oldways-jollof-rice-black-eyed-peas

 

 

AUSSIE RICE SALAD (12 Servings)

This recipe comes from Redcliffe, Queensland, Australia. It is a favorite family gathering recipe of Lucy Strathearn.

1 E cups long grain enriched white rice,        2 apples

     uncooked                                                1 onion

1 sweet green pepper, ½ red and ½ green      1 12 oz. can whole kernel corn

1 cup raisins                                                parsley, for garnish

1 tablespoon curry                                       1/4 cup balsamic vinegar, or other vinegar

¼ cup peanut oil, or salad oil                        2 tablespoons sugar

Cook rice according to package. Cool.  Combine curry, vinegar, oil, and sugar. Shake

well. Pour dressing over rice and toss to coat.  Leave peel on apple and remove core, remove seeds from pepper. Dice all vegetables to uniform size. Add apples, onion, red and green pepper, corn, and raisins to rice. Add more or less vegetables and fruit according to taste preferences and appearance. Garnish with parsley or additional bell pepper. Chill. Serve as a side dish with meats and barbecue.  NOTE: Fat grams per serving may be reduced by reducing the amount of oil used in dressing.

Amount Per Serving: Calories 220; Calories from Fat 45; Fat 21%; Protein 5%; Carb. 74%; Total Fat 5 g 8%; Saturated Fat 1 g 4%; Cholesterol 0 mg 0%; Sodium 4 mg 0%; Total Carbohydrate 41 g 14%; Dietary Fiber 2 g 6%; Protein 3 g; Vitamin A 3%; Vitamin C 19%; Iron 9%

 

JAMBALAYA (6 Servings)

Jambalaya is a traditional Creole rice dish. It may have ham, chicken, shrimp or use left over meats. The name comes from the French word "jambon" meaning ham and the African word "ya" which means rice. The "a la" means with.

1 teaspoon margarine or butter                     1 onion, small, chopped

½ cup celery, chopped (about 1 stalk)          1 green bell pepper, chopped

2 cloves garlic, minced                                1 ½ cups ham, cubed

1 cup shrimp, small, shelled, uncooked        2 8 oz. cans tomato sauce

¼ teaspoon pepper                                       ¼ teaspoon Tabasco pepper sauce (optional)

1 bay leaf                                                    ¼ teaspoon thyme

¼ teaspoon basil                                          1 cup brown rice, or white rice

2 ½ cups water

Melt butter or margarine, add chopped onion, celery, green pepper, and garlic. Saute until onion is tender and clear but not brown (about 5 min). A little water or chicken broth may need to be added to prevent vegetables from scorching; add 1-3 tsp liquid at a time. Add remaining ingredients, bring to a boil, cover, reduce heat and simmer for 30 minutes or until rice is tender. Garnish with chopped fresh parsley and small chilies, if desired.

NOTE: Shrimp may be replaced with chicken, sausage, fish, etc. Reduce cooking time by using instant rice and reducing the water to equal the amount called for on the package directions.

Amount Per Serving: Calories 232; Calories from Fat 38; Fat 16%; Protein 25%; Carb. 58%; Total Fat 4 g 7%;

Saturated Fat 1 g 6%; Cholesterol 60 mg 20%; Sodium 898 mg 37%; Total Carbohydrate 34 g 11%; Dietary Fiber 1 g 6%

Protein 15 g; Vitamin A 19%; Vitamin C 51%; Iron 14%

 

SUSHI (4 Servings)

A favorite rice dish. Sushi was originally a way to preserve fish. Seafood in brine naturally fermented and acted as a natural preservative. Later on cooked rice was added to improve fermentation. Today sushi means vinegared rice which is garnished with or without raw fish or seafood. This easy version uses prepared vegetables, and is served in a pocket of seasoned fried bean curd called inarizushi-no-moto.  It is garnished with fried eggs and pickled ginger root (if desired).

1 ½ cups short grain rice, uncooked             ¼ cup rice vinegar, seasoned (or see

1 10 oz. can inarizushi-no-moto, or                  below)

aburage (seasoned fried bean curd or            ½ 7 ¾ oz. can chirashisushi-no-moto,

     tofu)                                                            (quick sushi vegetable mix)

frozen peas, or chopped parsley for color     2 eggs

1 teaspoon cornstarch                                  pickled ginger (optional)

Cook rice according to package directions. While still warm place rice in large bowl and

sprinkle with seasoned vinegar. Gently mix rice and vinegar using a cutting fluffing motion. Add more or less vinegar to rice according to taste.  Stir in quick sushi vegetable mix and enough thawed frozen peas for color.  Gently open sides of aburage and stuff filling into each pocket. Be careful not to overstuff and tear aburage pockets.  Make thin sheets of fried eggs by beating together eggs, cornstarch and 1 teaspoon water.

Lightly oil a non-stick pan, heat. Pour in enough egg to just coat bottom of pan. Rotate skillet to coat. Cook until edges begin to curl up and surface becomes glossy. Slide egg sheets onto waxed paper or plastic wrap. Cut egg sheets into thin strips. Garnish sushi with strips of eggs and thin strips of pickled ginger.

TO MAKE SEASONED VINEGAR:

Combine ½ cup rice vinegar, ½ cup sugar, and 1 teaspoon salt. Heat slightly and stir until sugar and salt are dissolved.

Amount Per Serving: Calories 460; Calories from Fat 82; Fat 18%; Protein 14%; Carb. 68%; Total Fat 9 g 14%;

Saturated Fat 3 g 14%; Cholesterol 106 mg 35%; Sodium 866 mg 36%; Total Carbohydrate 78 g 26%; Dietary Fiber 1 g 3%

Protein 17 g; Vitamin A 19%; Vitamin C 2%; Iron 25%

 

 CREOLE BEEF & RICE (8 Servings)

¼ pound country sausage                             ¼ pound ground beef

1 cup celery, chopped (about 1-2 stalks)       1 onion, chopped

2 teaspoons Cajun seasoning, more or          1 ½ cups uncooked white rice

    less to taste                                              2 14 oz. cans canned stewed tomatoes

1 12 ounce vegetable juice, spicy                 1 ½ cups frozen okra (optional)

Brown meat with onion, celery and Cajun seasoning, stir frequently. Add remaining

ingredients. Add 1 cup water. Bring to a boil, cover, reduce heat and simmer 20-30 minutes. 

Amount Per Serving: Calories 331; Calories from Fat 64; Fat 19%; Protein 14%; Carb. 66%; Total Fat 7 g 11%;

Saturated Fat 3 g 13%; Cholesterol 23 mg 8%; Sodium 736 mg 31%; Total Carbohydrate 55 g 18%; Dietary Fiber 1 g 5%;

Protein 12 g; Vitamin A 29%; Vitamin C 62%;  Iron 22%

 

 

 

 

 

 

 

Edited March 4, 2022 by kappydell

[euphrasyne]

World's easiest rice that even small kids can make.   This is usually what I start kids off 'cooking' when they are learning kitchen skills.  

 

Microwave rice

1c rice

2c water

Put rice and water in a glass bowl and microwave 10m.  Stir.  Microwave another 10m.  Add salt, pepper, butter to taste.  

[Jeepers]

I love the little kid rice recipe. You-know-who will definitely be making that at grandma's house. 

 

 My DIL won't eat rice because of the arsenic levels. She may stay pretty hungry when --->  

[Littlesister]

Love those recipes. I do have a lot of rice. I bought a 50lb bag at Sam's club several months ago and packaged it up in mylar bags with O2 absorbers. They are in the plastic buckets. Haven't noticed a shortage on it yet here. But will be checking it out. Will also check with my granddaughter in Washington state. She has already said the shelves are very slim pickings. I need to get my raised bed boxes up. Not sure if I can wait any longer for SIL to come into town. Working on the greenhouse now. 

[out_of_the_ordinary]

16 hours ago, kappydell said:

BAKED RICE (for when you have the oven on cooking something else, anyway)

1 c rice (20 cents)                                                                                2 TB margarine (6 cents)

2 bouillon cubes (16 cents)                                                                1 TB onion powder (1 cent)

2 c water

Preheat oven to 375.  In saucepan, melt margarine and add onion powder.  Simmer over low heat 2 min.  Add rice, stirring continuously for 3 min until rice is coated and white.  Add water; bring to a boil.  Add bouillon cubes, making sure they dissolve thoroughly (I crush them first.)  Pour into a casserole, cover and bake at 375 for 30 min.   (A little longer for 350, if that is what you are cooking at.)

Variations:

-Dice a green pepper, add with the bouillon cubes.

- Toss in ½ to 1 cup frozen mixed vegetables when pouring into the casserole.

-Add up to 1 cup diced leftover meat, vegetables, or a combination when pouring into the casserole.

 

 I found one I could have!  

 

If I switch to butter for the margarine and omit the bouillion cubes....maybe instead of the water I can use (my homemade) chicken stock.    Sometimes I make rice using stock instead of water.

 

Thank you, Kappy!! 

[Littlesister]

I will be trying some of these recipes for sure.