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  • National Rice Month - 5

    From Dave Drum@1:18/200 to All on Sun Sep 4 07:23:08 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Indian Rice Pudding
    Categories: Puddings, Desserts, Rice, Dairy, Nuts
    Yield: 4 Servings

    1 c Cooked long grain or basmati
    - rice
    1 c Whole milk
    1/2 c Heavy cream
    3/4 c Coconut milk
    2 oz Sugar; approx 1/4 cup
    1/4 ts Ground cardamom
    1 1/2 oz Sultanas; (golden raisins)
    - approximately 1/3 cup
    1 1/2 oz Chopped unsalted pistachios;
    - approximately 1/3 cup

    Recipe courtesy of Alton Brown

    In a large nonstick saute pan over medium heat, combine
    the cooked rice and milk. Heat until the mixture begins
    to boil. Decrease the heat to low and cook at a simmer
    until the mixture begins to thicken, stirring
    frequently, approximately 5 minutes.

    Increase the heat to medium, add the heavy cream,
    coconut milk, sugar, and cardamom and continue to cook
    until the mixture just begins to thicken again,
    approximately 5 to 10 minutes. Use a whisk to help
    prevent the cardamom from clumping. Once the mixture
    just begins to thicken, remove from the heat and stir in
    the raisins and pistachios. Transfer the mixture to
    individual serving dishes or a glass bowl and place
    plastic wrap directly on the surface of the pudding.
    Serve chilled or at room temperature.

    Yield: 4 servings

    RECIPE FROM: https://www.foodnetwork.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:261/38 to All on Sat Sep 9 07:07:24 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Brown Texmati Rice w/Garlic Chicken
    Categories: Poultry, Rice, Vegetables, Herbs
    Yield: 6 Servings

    3 c Chicken stock
    1 1/2 c Brown Texmati rice *
    1/2 c Roasted garlic
    1/4 c Olive oil
    2 ts Lemon juice
    4 lb Whole chicken; cut up, bone
    - in, skin on *
    1 sm Bunch fresh thyme; washed,
    - dried
    Salt & fresh ground pepper

    Set the oven @ 375+|F/190+|C.

    Pour the chicken stock into a medium-sized sauce pot,
    season it with salt and bring it to a boil. Add the
    rice, cover and cook for about 15 minutes. It won't be
    quite done, and some of the stock will not have been
    absorbed -- it will finish cooking later in the oven.

    While the rice is cooking, use a fork to combine 1/4 cup
    of the roasted garlic with the olive oil and lemon juice
    in a small bowl. Season to taste with salt and pepper.
    Loosen the skin of each piece of chicken and evenly
    distribute the garlic mixture beneath it. Then, season
    all of the pieces with salt and pepper. Set aside.

    After the rice has cooked for 15 minutes, pour it, along
    with the stock into a 12" round, or 9" x 13" x 2" baking
    dish, and let it cool a bit more, until it's room
    temperature. Then add the chicken pieces to the baking
    dish. Add sprigs of thyme all over the dish - in the
    chicken skin, in the rice, and on top. Drizzle with a
    bit of olive oil, cover with foil, and bake just until
    the chicken is cooked through, about 45 minutes.

    Remove the foil cover after the first 30 minutes of the
    cooking time - this way it will nicely brown during the
    last 15 minutes. The rice and chicken should be done at
    the same time - if the rice needs a bit more time,
    remove the chicken, re-cover the rice, and cook until
    itCÇÖs done. Season the rice generously with salt and
    pepper.

    While the chicken is in the oven, add the remaining
    roasted garlic to a small saut+¬ pan with a bit of olive
    oil, over medium-high heat. Saut+¬ to brown the garlic,
    about 1 minute. (If possible, use a head of roasted
    garlic thatCÇÖs still intact and remove the individual
    cloves with a paring knife to keep them whole.)

    * NOTES: Original called for Basmati rice but Texmati
    was what I had on hand. I used 59c/lb leg quarters
    that I separated into drummer and thigh. Thyme came
    from Food Fantasies fresh herbs selection since my
    raised bed garden is not quite ready yet.

    Author: Valentina K. Wein

    RECIPE FROM: https://cookingontheweekends.com

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:3634/12 to All on Thu Sep 5 13:00:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: 15-Minute Chicken & Rice Dinner
    Categories: Poultry, Rice, Soups
    Yield: 4 servings

    1 1/4 lb Boned, skinned chicken
    1 tb Oil
    10 1/2 oz Cream of Chicken Soup
    1 1/2 c Water
    1/4 ts Paprika
    2 c Uncooked instant white rice

    Season the chicken with salt and pepper. Heat the oil in
    a 12-inch skillet over medium-high heat. Add the chicken
    and cook for 6 minutes or until browned on both sides
    (to prevent sticking- make sure the skillet and oil are
    hot before adding the chicken). Remove the chicken from
    the skillet.

    Stir the soup, water and paprika in the skillet and heat
    to a boil. Stir in the rice and broccoli. Reduce the
    heat to low. Return the chicken to the skillet. Sprinkle
    the chicken with additional paprika. Cover and cook for
    5 minutes or until the chicken is done and the rice is
    tender. Adjust seasoning to taste before serving.

    By: Maurice Betta

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Kitchen

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