Rice Pudding

6 C water
2 sticks cinnamon
1 C rice
3 C skim milk
2/3 C sugar
1/2 tsp salt

1. Put water and cinnamon sticks into medium saucepan. Bring to boil.
2. Stir in rice. Cook on low heat for 30 minutes until rice is soft and water has evaporated.
3. Add skim milk, sugar, and salt. Cook for another 15 minutes until mixture thickens.

Sunshine Rice

11/2 Tbsp vegetable oil
11/4 C celery, finely chopped, with leaves
11/2 C onion, finely chopped
1 C water
1/2 C orange juice
2 Tbsp lemon juice
dash hot sauce
1 C long grain white rice, uncooked
1/4 C slivered almonds

Oriental Rice

11/2 C water
1 C chicken stock or broth, fat skimmed from top
11/3 C long grain white rice, uncooked
2 tsp vegetable oil
2 Tbsp onion, finely chopped
1 C celery, finely chopped
2 Tbsp green pepper, finely chopped
1/2 C pecans, chopped
1/4 tsp ground sage
1/2 C water chestnuts, sliced
1/4 tsp nutmeg
to taste black pepper

Black Beans With Rice

1 lb black beans, dry
7 C water
1 medium green pepper, coarsely chopped
11/2 C onion, chopped
1 Tbsp vegetable oil
2 bay leaves
1 clove garlic, minced
1/2 tsp salt
1 Tbsp vinegar (or lemon juice)
6 C rice, cooked in unsalted water
1 jar (4 oz) sliced pimento, drained
1 lemon, cut into wedges

Catfish Stew and Rice

2 medium potatoes
1 can (141/2 oz) tomatoes, cut up*
1 C onion, chopped
1 C (8–oz bottle) clam juice or water
1 C water
2 cloves garlic, minced
1/2 head cabbage, coarsely chopped
1 lb catfish fillets
as needed green onion, sliced
11/2 Tbsp Chili and Spice Seasoning (see page 138)
2 C cooked rice (white or brown)

* Reduce the sodium by using low or no added sodium canned tomatoes.

Chicken and Spanish Rice

1 C onions, chopped
1/4 C green peppers
2 tsp vegetable oil
1 can (8 oz) tomato sauce*
1 tsp parsley, chopped
1/2 tsp black pepper
11/4 tsp garlic, minced
5 C cooked rice (in unsalted water)
31/2 C chicken breast, cooked, skin and bone removed, diced

*Reduce sodium by using one 4-oz can of no salt added tomato sauce and one 4-oz can of
regular tomato sauce. New sodium content for each serving is 226 mg.

Chicken and Rice

6 chicken pieces (legs and breasts), skinless
2 tsp vegetable oil
4 C water
2 tomatoes, chopped
1/2 C green pepper, chopped
1/4C red pepper, chopped
1/4 C celery, diced
1 medium carrot, grated
1/4 C corn, frozen
1/2 C onion, chopped
1/4 C fresh cilantro, chopped
2 cloves garlic, chopped fine
1/8 tsp salt
1/8 tsp pepper
2 C rice
1/2 C frozen peas
2 oz Spanish olives
1/4 C raisins

“Fried” Rice and Chicken

Use leftovers from the Hawaiian Huli Huli Chicken to make this quick and easy weeknight meal

1 Tbsp vegetable oil
1 tsp garlic, minced (about 2 cloves)
1 C no-salt-added diced tomatoes, with juice drained
4 C assorted vegetables (or a 1-lb bag frozen mixed vegetables)
(Leftover Friendly)
2 C cooked brown rice (Leftover Friendly)
1 C cooked boneless, skinless chicken breast, diced (Leftover Friendly)
¼ C sauce from Hawaiian Huli Huli Chicken
1 Tbsp lite soy sauce
½ Tbsp sesame oil

Wiki (fast) Rice

Wiki means “fast” in Hawaiian, and this dish fits the bill—it’s quick and easy to make

1 Tbsp canola oil
1 Tbsp fresh garlic, minced (about
3 cloves) (or 1 tsp dried)
1 tsp fresh ginger, minced (or ¼ tsp dried)
1 Tbsp scallions (green onions), rinsed and minced
½ C canned sliced water chestnuts, drained
2 C cooked mixed vegetables (or ½ bag frozen stir-fry vegetable mix) (Leftover Friendly)
2 C cooked brown rice (Leftover Friendly)
1 Tbsp lite soy sauce
1 tsp sesame oil

Eggs in Rice Nests

1 cup water
1/2 cup brown rice
1/2 teaspoon chicken bouillon, instant
1/2 cup green onions, finely chopped
1/2 cup sliced almonds
1/2 teaspoon Italian seasoning, crushed
4 eggs
1/2 cup (2 ounce) mozzarella cheese, shredded

Preheat oven at 350º degrees F.

In medium saucepan, stir together water, rice, and bouillon. Cook according to package
directions. Remove from heat. Stir in onions, almonds, and seasoning. Spoon 1/2 cup of the
mixture into each of 4 (10 ounce) lightly greased ovenproof bowls or custard cups. With back of
spoon, gently push mixture up side of each cup to make an indentation in center.

Eggs in Rice Nests

1 cup water
1/2 cup brown rice
1/2 teaspoon chicken bouillon, instant
1/2 cup green onions, finely chopped
1/2 cup sliced almonds
1/2 teaspoon Italian seasoning, crushed
4 eggs
1/2 cup (2 ounce) mozzarella cheese, shredded
Preheat oven at 350º degrees F.

Orange Chicken with Rice

1 tablespoon canola or olive oil
4 boneless, skinless chicken breasts; cut in 1/2 inch strips
Lemon pepper seasoning
1/4 cup low−fat or fat−free ranch salad dressing
1/2 cup orange juice
1/4 cup low−fat mayonnaise
2 tablespoons brown sugar
1 cup instant rice
1 green pepper; julienned
1 can (11 oz.) mandarin oranges; drained

In a large skillet that has a lid, heat oil over medium heat.
Add chicken, cook and stir about 5 to 7 minutes. Sprinkle
liberally with lemon pepper while cooking. In a medium bowl,
combine mayonnaise, ranch dressing, orange juice, and brown
sugar. Stir mixture into chicken, mix well. Add rice and green
pepper; bring to a boil. Cook 5 minutes. Remove from heat and
add mandarin oranges. Cover and let stand 5 minutes.

RICE PUDDING

To three cups of milk,add half a cup of rice, which you have previously scalded with hot water.

Boil in a double boiler until quite soft. Beat the yolks of three eggs with three
tablespoons of white sugar, add this just before taking it off the fire.

Stir it thoroughly with a wooden spoon, but do not let it boil any more. Add salt
to the rice while boiling, and flavor with vanilla.

Beat the whites of the eggs with powdered sugar to a stiff froth, and after
putting the custard into the pudding dish in which you wish to serve it, spread
with the beaten whites and let it brown slightly in the oven.