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Rice Flan Tart With Candied Ginger
Yield: 12

3 c Nonfat milk Cheese
1/2 Vanilla bean, split 2 tb Finely slivered candied
1/4 c Medium-grain rice Ginger
1/2 c Sugar 1 Low-Fat Sweet Pastry
1 (8-ounce) carton frozen 1 ts Ground cinnamon
Egg substitute, thawed 1 tb Powdered sugar, optional
1/3 c Low-fat ricotta cheese or Sliced candied ginger,
Pureed fat-free cottage Optional

LOW-FAT SWEET PASTRY
1/2 c Plus 2 tablespoons oat flour 1/2 ts Ground cardamom or cinnamon
Blend 2 1/2 tb Sugar
5 tb All-purpose flour 3 ts Cold butter, diced
1/4 c Cake flour 1 tb Canola oil

2-2 1/2 tb very cold water The low-calorie rice pudding flan is so
delicious by itself that you may want to save the calories and fat in the
crust, and serve it without the pastry. Bring nonfat milk to boil in medium
saucepan. Add vanilla bean and rice. Cover partially and simmer until rice
is almost tender, about 20 to 30 minutes, stirring occasionally. Stir in
sugar and continue and continue cooking 3 minutes. Remove from heat and
cool slightly. Remove vanilla bean. Blend egg substitute with ricotta
cheese. Stir into rice mixture with candied ginger. Carefully pour into
prepared pastry shell, filling almost to the top (if there is any flan
mixture left from incomplete reduction in cooking, place in small custard
dish, cover and microwave 40 to 60 seconds or until set.) Sprinkle with 1/4
teaspoon cinnamon. Bake at 400 degrees F. 25 to 30 minutes or until set.
Remove from oven. Sift powdered sugar over and sprinkle with remaining
cinnamon. Serve warm and garnish with sliced ginger if desired. Makes 12
servings. Each serving contains about: 183 calories; 102 mg sodium; 11 mg
cholesterol; 4 grams fat; 31 grams carbohydrates; 6 grams protein; 0.25
gram fiber. The use of oat flour blend and cake flour is what gives this
low-fat crust its tenderness. It also makes it more difficult to roll, but
don't despair: The dough is easily patched. Low-Fat Sweet Pastry Sift
flour, cardamom and sugar into large bowl. Rub in butter with fingers or
cut in with pastry blender until size of small peas. Using fork, stir in
oil. Slowly add cold water, 1 teaspoon at a time, tossing with fork until
flour is moistened without being wet. Gather dough with moist hands, shape
into flattened round and let rest about 15 minutes. Roll 1/8-inch thick on
lightly floures board. (To facilitate rolling, dough may also be rolled
between sheets of wax paper Or unrolled dough may be placed in pan and
gently pressed to cover inside of pan.) Gently lift and press onto 9-inch
square tart pan with removable bottom. Cut off dough edges. Bake at 425
degrees F. 10 to 15 minutes or until golden brown. Makes 12 servings. NOTE:
Unsalted butter will give a more delicate fresh flavor in this pastry. Add
a dash of salt if using.



31

Chicken-Flavored Rice Mix
Yield: 1

4 c Uncooked Long Grain Rice 4 tb Instant Chicken Bouillon
1 ts Salt 2 ts Dried Tarragon
2 ts Dried Parsley Flakes 1/4 ts White Pepper

Combine all ingredients in a large bowl. Stir until evenly distributed.
Put about 1 1/3 cups into three 1-pint containers and label as
Chicken-Flavored Rice Mix. Store in a cool, dry place and use within 6 to
8 months.

Makes about 4 cups of mix.

CHICKEN-FLAVORED RICE: Mix 1 1/3 cups CHICKEN-FLAVORED RICE MIX with 2 cups
cold water and 1 T butter or margarine in a medium saucepan. Bring water
to a boil over high heat. Cover and reduce the heat and cook for 15 to 25
minutes, until liquid is absorbed.

Makes 4 to 6 servings.



87

Dill-Lemon Rice Mix
Yield: 1

4 c Long Grain Rice, Uncooked 5 ts Dried Grated Lemon Peel
4 ts Dill Weed Or Dill Seed 2 ts Salt
8 ts Instant Chicken Bouillon

Combine all ingredients in a large bowl and blend well. Put about 1 1/2
cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice
Mix. Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 1/2 cups of mix.

Dill-Lemon Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T
butter or margarine in a medium saucepan. Bring to a boil over high heat;
cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed.

Makes 4 to 6 servings.



88

Onion-Flavored Rice Mix
Yield: 1

4 c Uncooked Long Grain Rice 2 pk (1 1/4 oz) Onion Soup Mix
1 tb Parsley Flakes 1 ts Salt

Combine ingredients in a large bowl; stir until well blended. Put about 1
1/3 cups of mix into three 1-pint airtight containers and label as
Onion-Flavored Rice Mix. Store in a cool, dry place and use within 6 to 8
months.

Makes about 4 cups of mix

Onion-Flavored Rice: Combine 1 1/3 cups ONION-FLAVORED RICE MIX, 2 cups
cold water, and 1 T butter or margarine in a medium saucepan. Bring to a
boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes,
until liquid is absorbed.

Makes 4 to 6 servings



89

Mexican Rice Mix
Yield: 1

4 c Raw Long Grain Rice 1/2 c Green Pepper Flakes
4 ts Salt 5 ts Parsley Flakes
1 ts Dried Basil

Combine all ingredients in a large bowl; stir until well blended. Put
about 1 1/2 cups of mix into three 1-pint airtight containers and label as
Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 1/2 cups of mix.
Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter
or margarine in a medium saucepan. Bring to a boil over high heat; cover
and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed.

Makes 4 to 6 servings.



90

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