1 cup rice(not instant)
2 cups water
4 eggs(well beaten)
1 cup sugar
1 teaspoon salt(scant)
1 teaspoon vanilla
2 cups milk

Directions

1. Boil rice, water and salt over medium heat until water is gone. (about 10 minutes).
2. Add milk and boil until milk is ALMOST gone (do not scald).
3. Beat well together eggs, sugar, vanilla and milk.
4. Add this mixture to rice and stir well.
5. Put in buttered 9×13 glass cake pan.
6. Bake at 325 degrees F for 1 hour - 1 hour 15 minutes.
7. Sprinkle cinnamon on top 10 minutes before done.

1/2 lemon
100 g short-grain rice(e.g. Arborio)
1 1/4 liters milk
1 vanilla pod
125 g honey
1/4 cup cream

Directions

1. Take the zest from the lemon (rest will not be used) and chop it finely.
2. Rinse the rice until clear.
3. Bring milk, rice and zest to the simmer.
4. Cut vanilla pod lengthwise in half, scrape the marrow into the pot and add the rest of the pod.
5. Cook gently, stirring occasionally, until the rice is completely soft.
6. Stir in the honey.
7. Allow to cool.
8. Remove the vanilla pod.
9. Whip the cream until stiff and fold through the rice mixture.
10. Pour into serving glasses or bowls and refrigerate for at least four hours.

2 1/2 lbs roasting chickens, cut into 4-6 pieces
2 garlic cloves, crushed
1 teaspoon dried thyme
2 tablespoons vegetable oil
400 g chopped canned tomatoes
1 tablespoon tomato puree
1 onion, chopped
450 ml chicken stock
2 tablespoons dried shrimp, ground
1 green chilies, seeded and finely chopped
1 1/2 cups long grain rice, washed

Directions

1. Rub the chicken with the garlic and thyme and set aside.
2. Heat the oil in a saucepan until hazy and then add the chopped tomatoes, tomato puree and onion. Cook over a moderately high heat for about 15 minutes until the tomatoes are well reduced, stirring occasionally at first then more frequently as the tomatoes thicken.
3. Reduce the heat a little, add the chicken pieces and stir well to coat with the sauce. Cook for 10 minutes, stirring, then add the stock or water, the dried shrimp and the chilli. Bring to a boiland simmer for 5 minutes, stirring occasionally.
4. Put the rice in a separate saucepan. Scoop 1 1/4 cups of the sauce into a measuring jug, top up with water to 450ml and stir the liquid into the rice.
5. Cook covered until the liquid is absorbed, then place a piece of foil on top of the rice, cover thepan with a lid and cook over a low heat for 20 minutes until the rice is cooked, adding a little more water if necessary.
6. Transfer the chicken pieces to a warmed serving plate. Simmer the sauce until reduced by half. Pour over the chicken and serve with rice.

2 tablespoons butter
1 large onion, chopped
1 lb stewing beef, cubed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 lb tomatoes, chopped
2 tablespoons tomato puree
1 1/2 cups water
2 1/2 cups French beans, trimmed and halved
salt & freshly ground black pepper

For the Rice
1 1/2 cups basmati rice, soaked in salted water for 2 hours
7 1/2 cups water
3 tablespoons melted butter
2 saffron strands, soaken in
1 tablespoon boiling water
1 pinch salt, to taste

Directions

1. Melt the butter or margarine in a large saucepan.
2. and fry the onion until golden. Add the beef and fry until evenly browned, then add the garlic, spices, tomatoes, tomato puree and water. Season with salt and pepper. Bring to the boil, then simmer over low heat for about 30 minutes.
3. Add the French beans and continue cooking for a further 15 minutes until the meat is tender and most of the meat juices have evaporated.
4. Meanwhile, prepare the rice. Drain, then boil it in salted water for about 5 minutes. Reduce the heat and simmer gently for 10 minutes or until it is half-cooked. Drain, and rinse the rice in warm water. Wash and dry the saucepan.
5. Heat 1 tbsp of the melted butter in the pan and stir in about a third of the rice. Spoon half of hte meat mixture over the rice, add a layer of rice, then the remaining meat and finish with another layer of rice.
6. Pour the remaining melted butter over the rice and cover the pan with a clean dish towel. Secure with the lid and then steam the rice for 30-40 minutes over low heat.
7. Take 3 tbsp of cooked rice from the pan and mix with the saffrom water. Serve the cooked rice and beef on a large dish and sprinkle the saffron rice on top.

2 cups wild rice, cooked
1 cup soft breadcrumbs
1/3 cup pecans, chopped
1/2 teaspoon garlic salt
2 eggs
1(2 1/2ounce)jar mushroom pieces, drained and finely chopped
1(2ounce)jar diced pimentos, drained
2 tablespoons vegetable oil

Directions

1. Mix all ingredients together except oil.
2. Heat oil in 10-inch skillet over medium heat.
3. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch thick.
4. Cook about 3 minutes on each side or until light brown.
5. Remove patties from skillet; cover and keep warm while cooking remaining patties.

1(3 1/2ounce)bag boil-in-the-bag rice
3 tablespoons vegetable oil, divided
1 tablespoon ginger, minced
3 garlic cloves, minced
6 ounces pork tenderloins, cut in thin strips
1/2 cup edamame, shelled
1/2 cup carrots, shredded
3/4 cup green onions, diagonally cut
1/2 cup red bell peppers, sliced
2 tablespoons low sodium soy sauce
1/2 cup low sodium chicken broth
2 tablespoons cilantro, chopped
1 1/2 tablespoons rice vinegar, seasoned
1 tablespoon chili sauce, such as Sriracha,not American chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry roasted peanuts

Directions

1. Cook rice according to pkg. Set aside to cool.
2. Heat 1/2 t oil in a wok or large skillet over med-high. Add ginger and garlic; saute 1 minute Add pork; saute 3 min or til pork loses its pink. Place pork mixture in a large bowl; cover to keep warm.
3. Add 1 t oil to pan. Add edamame and carrot; saute 2 minute Add onion and bell pepper; saute 2 minute Add carrot mixture to pork; cover.
4. Heat remaining 2 1/2 T oil in pan. Add rice and soy sauce; saute 3 minute Return pork and veggies to pan. Add broth and next 5 ingredients. Cook 2 min or til heated through. Top with peanuts.

1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon oregano
1 cup long-grain rice
1/2 cup pine nuts(pinons)
2 cups chicken stock

Directions

1. Preheat the oven to 350 degrees F.
2. Heat the olive oil over medium heat, in an ovenproof pan. Add the garlic, cumin and oregano and cook for a minute. (Don’t let garlic brown).
3. Add the rice and pine nuts and stir to coat well. Add the chicken stock, stirring well and raise the heat to high.
4. When the liquid comes to a boil, cover the pot and put in the oven for 20 minutes.
5. Remove from the oven. Stir to fluff and serve.

2 large onions, sliced and deep fried
300 ml plain yogurt
2 tablespoons tomato puree
4 tablespoons masala paste(preferrably green)
2 tablespoons lemon juice
salt, to taste
1 teaspoon black cumin seeds
2 inches cinnamon sticks
4 green cardamom pods
1 lb fresh king prawns, peeled and de-veined
3 cups button mushrooms
2 cups frozen peas, thawed
2 1/4 cups basmati rice, soaked for 5 minutes in boiled water and drained
1 1/4 cups water
1 teaspoon saffron, mixed with
6 tablespoons milk
2 tablespoons ghee(unsalted butter can be used as a substitute)

Directions

1. Mix the first 9 ingredients together in a large bowl. Mix the prawns, mushrooms and peas into the marinade and leave for about 2 hours.
2. Grease the base of a heavy sauce pan and add the prawns, vegetables and any marinade juices. Cover with the drained rice and smooth the
3. surface gently until you have an even layer.
4. Pour the water all over the surface of the rice. Make random holes through the rice with teh handle of a spoon and pour in the saffron
5. milk.
6. Place a few knobs of ghee or butter on the surface and place a circular piece of foil directly on top of the rice. Cover and steam over a low heat for 45-50 minutes, until the rice is cooked. Gently toss the rice, prawns and vegetables together and serve hot.

1/2 cup dried shiitake mushrooms
1 cup rice, washed(NOT instant)
3 cups glutinous rice, washed(aka mochi rice or sweet rice)
4-5 cups chicken broth or vegetable broth
1 chicken bouillon cube, crumbled
1 cup Chinese sausage, steamed and chopped(lup chong)
1 cup char siu pork, sliced in strips
1(5ounce)can water chestnuts, drained and chopped fine

Directions

1. Soak mushrooms in warm water for 20 minutes, then cook.
2. Line bottom of rice cooker with rice.
3. Add mochi rice, chicken broth, and crumbled bouillon.
4. Steam.
5. Mix remaining ingredients into steamed rice.
6. Serve hot or cold.

3 tablespoons oil
4 chicken thighs
4 chicken legs
salt and black pepper(I use seasoned salt)
1 onion, finely chopped
1 small red bell pepper, seeded and chopped (optional)
1-2 tablespoon minced fresh garlic
1-2 teaspoon dried red pepper flakes(or use cayenne pepper to taste)
1 cup crushed canned tomatoes
1/2 cup bottled pimientos, drained
1(15ounce)can black beans(rinsed and drained, can use less beans)
1 cup uncooked converted white rice
1 3/4 cups chicken broth or water
2 tablespoons chopped fresh parsley

Directions

1. In a large skillet heat oil over medium heat.
2. Season the chicken with salt and black pepper; add to the pan and brown well on both sides; remove to a plate (you can drain some fat but leave some in the pan).
3. Add in onion, red bell pepper (if using) and chili flakes; saute stirring with a wooden spoon for 5 minutes.
4. Add in garlic and cook for another minute.
5. Add in crushed tomatoes and pimientos, stir scraping bottom with a wooden spoon to dislodge and brown bits in the bottom of the pan.
6. Add in black beans, rice, broth, chopped parsley and about 1 teaspoon salt (I use Creole seasoning in place of salt) mix to combine, then place the browned chicken (skin-side down) on top in an even layer.
7. Bring to a boil and simmer until all the liquid is absorbed in the rice (about 12 minutes).
8. Using tongs turn the chicken skin-side up.
9. Reduce the heat to low; cover and cook until the chicken and rice are done (about 15 minutes longer).