Still Eating Rice

Well its been a crazy week...Trying to get everything sorted and gotten rid of.  We have moved so many times and never really sorted though all this stuff.  So it has built up over the years....Not quite to the point where I would have to have to call in Extreme Hoarders to help me clear everything out but enough that I"m tried of looking at it.  So I have been spending a lot of time sorting things into three piles.

Keep Donate and Trash. 

Its been working rather well for the most part though I have to admit sometimes I feel overwhelmed!  

I've have also been trying to get through the food stuff we have so we don't have to waste gas shipping it ...seems kind of silly to do that don't you think?  Anyway as you know I've been serving up rice by the tons  some recipes go over well some don't.  Tried it for Breakfast one day.  I cooked it up with cinnamon some maple syrup and raisins..   Didn't go over well with the kids and I have to admit something was missing... guess I'll figure that out later when I have more time lol.  Here are a couple of recipes that were a hit though ..Enjoy!

This first and second one I got out of The Woman's Day Encyclopedia of Cookery.. I love this set of books ...sometimes I just flip through them looking for interesting things to make.  I like it better then surfing the web because its easier to find new things you've never thought to look for!  Its rather hard to surf for something new when you don't know what your looking for  lol.  

Old Time Rice Pudding

1/2 c Uncooked Rice 

1/2 c sugar

1/2 tsp salt

1/2 tsp ground nutmeg

2 quarts milk

3/4 c raisins

Preheat oven to 325 Mix rice, sugar salt and nutmeg in a shallow 2/12 quart baking dish.  Add 2 quarts milk.  It suggests adding the 2nd quart after placing the dish in the oven to prevent spilling.  Bake for 2/12 hours stirring twice during first hour.  Stir the brown crust into pudding several times during the remainder of baking.  Add raisins 30 minutes before pudding is done.  Then allow crust to form again.  Serve with cream if desired.  

I took the left overs and placed it in small storage dishes so the kids could take it for lunch.

Baked Rice and Cheese

1 c uncooked rice

1 small onion minced

6 Tbls butter

3 Tbls flour

1tsp salt

1/8 tsp pepper

1/2 tsp powdered mustard

1 tsp Worcestershire

2 c milk

1/2 lbs sharp cheddar cheese

3 Tbls fine dry bread crumbs

Cook and drain rice.  cook onion for 5 min in 4 Tbls butter.  Blend in flour and seasonings.  Gradually add milk and cook,  stirring constantly, until thickened.  Dice half of cheese and add to mixture, stirring until blended.  Slice remaining cheese.  Put half or rice in shallow 1/12 quart baking dish.  cover with layer of sliced cheese.  Pour half of hot mixture over top.  Repeat.  Sprinkle crumbs on top and dot with remaining butter.  Bake in oven that has been preheated to 400 degrees for 20 minutes.

This last one comes from http://allears.net

When we went to Disney we had lunch at Boma an all you can eat buffet that serves food from African.  Our one rule is that when we go to one of these restaurants you have to try something new.  Otherwise my extremely picky son would only eat the chicken nuggets, hotdogs and Pizza.  These place are too darn expensive to just eating that stuff.  Well At Boma my son took it to heart and tried EVERY single dish they had....   can you say in Shock ... Yep my super picky son tried every meat veggie and side dish they had ... not to mention dessert (like I was worried about him trying dessert).  Well his favorite dish there was the Koconut Rice and when I got home I started searching for the recipe..Imagine my delight when I found  All Ears with Tons of great Disney Recipes including Boma's Koconut Rice.  Well here it is and if you love Disney then you will want to check out all the other terrific recipes at Allears.net

Kokonut Rice
Boma
Animal Kingdom Lodge

Yield: 4 servings

Ingredients:

1 cup Basmati Rice (may substitute with jasmine or long grain rice)
2 tablespoons Canola or Vegetable Oil
½ teaspoon Minced Garlic
1/3 cup Spanish or Red Onion, small diced
1 cup Water
1 can Unsweetened Coconut Milk (shake can well as the milk separates)
1 teaspoon Kosher Salt
Pinch White Pepper (optional)
¼ cup Grated Carrots
¼ cup Grated Sweetened Coconut
1 tablespoon Cilantro, finely chopped (may substitute with parsley) 

Method of Preparation:

1. Place oil in saucepan over medium high heat. Sauté garlic and onions for one minute.

2. Add rice and stir until rice is coated with oil. Add water and stir well. Bring to a boil.

3. Add coconut milk, stir, and cover. Lower heat to a simmer. Let cook for 15 minutes undisturbed.

4. Remove lid and add reminder of ingredients except for the cilantro. Fluff and mix with a fork quickly. If rice looks too dry, add a couple of tablespoons of water.

5. Replace lid and let simmer for five minutes. Remove from heat and let set for five minutes. Fluff rice gently, taste and adjust seasoning if needed. Garnish with cilantro and serve.