"HAVE A RICE DAY"

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Appetizers

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DESSERTS

 

 

 

RICE GLORY

The mellow blending of all these ingredients makes a delicious dessert.  Prepare a few hours ahead and cover with plastic wrap until serving time.

 

1 cup	(250ml)	cold freshly cooked Kokuho Rose Rice		½ tsp	(2ml)	vanilla
5 Tbsp	(75ml)	sugar		1 cup	(250ml)	whipping cream, whipped
¾ cup	(175ml)	crushed canned pineapple, drained				slivered almonds, marshmallows or maraschino cherries for garnish
¾ cup	(175ml)	canned mandarin oranges, drained

 

Mix together the rice, sugar, pineapple, mandarin oranges and vanilla.  Blend together with the whipped cream carefully. Garnish as desired with almonds, marshmallows or maraschino cherries.  

Refrigerate for a few hours to chill thoroughly.  Serves 5-6

 

 

 

SLOW COOKER CARAMEL RICE PUDDING

Classic rice pudding made slow cooker easy!

 

3 cups	(750ml)	cooked white rice		1 can (12oz)	(360g)	evaporated milk
½ cup	(125ml)	raisins		1 Tbsp	(15ml)	sugar
1 tsp	(5ml)	vanilla		1 tsp	(5ml)	ground cinnamon
1 can (14oz)	(420g)	sweetened condensed milk

 

Spray inside of 2 to 3½ quart slow cooker with cooking spray.  Mix all ingredients except sugar and cinnamon in cooker.  Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed.  Stir pudding.

Sprinkle pudding with sugar and cinnamon.  Serve warm.  Serves 8.

 

 

 

RUM RICE PUDDING

 

3 cups	(750ml)	2% milk		¼ tsp	(1ml)	salt
1		large cinnamon stick		1		orange or lemon
2 cups	(500ml)	water		½ cup	(125ml)	each granulated sugar and raisins
1 cup	(250ml)	uncooked medium grain rice		2 Tbsp	(30ml)	dark rum or 2 tsp (10ml) rum extract
						grated orange zest
						ground cinnamon

 

In small saucepan, heat milk and cinnamon over medium heat until milk is infused with flavour of cinnamon, about 15 minutes.  In large heavy saucepan, combine water, rice and salt.  Using a vegetable peeler, remove peel in large strips from orange; place on top of rice.  Bring to a boil, reduce heat; cover and simmer 15 minutes or until rice is almost tender and liquid is absorbed.  Remove and discard orange zest.  Remove cinnamon stick from milk; stir milk into cooked rice.  Stir in sugar.  Return mixture to a boil; reduce heat and cook over medium heat, stirring constantly until mixture thickens, about 20 minutes.  Stir in raisins and cook 1 to 2 minutes longer.  Remove from heat and stir in rum or extract.  Serve hot.  Garnish each serving with grated orange zest and sprinkle with ground cinnamon.  Makes about 6 servings.

 

 

RICE STUFFED BAKED APPLES

 

1½ cups	(375ml)	uncooked white rice		¾ cup	(175ml)	pecans, chopped
1½ cups	(375ml)	water		1/3 cup	(75ml)	maple syrup
1¼ cups	(300ml)	apple juice		¼ cup	(60ml)	brown sugar
12		large baking apples		4 tsp	(20ml)	lemon juice
1 cup	(250ml)	raisins		¾ tsp	(4ml)	ground cinnamon
¾ cup	(175ml)	dried cranberries, chopped		¾ tsp	(4ml)	nutmeg
¾ cup	(175ml)	dried apricots, chopped		1½ tsp	(7ml)	vanilla extract

 

Combine in a medium saucepan rice, water and apple juice.  Bring to a boil over high heat; reduce heat, cover and simmer 15 minutes or until rice is tender and liquid is absorbed.  Set aside.

Core applies leaving sides and bottom intact; set aside.

In medium bowl combine raisins, cranberries, apricots, pecans, maple syrup, brown sugar, lemon juice, cinnamon, nutmeg and vanilla with rice.  Stuff apples with rice mixture and place in shallow baking dish.  Place remaining rice mixture around apples.  Cover with foil.  Bank at 350^oF (180^oC) 35 to 40 minutes or until apples are tender when pierced with a fork.  Serves 12.

 

Chef's Tips:

Replace dried cranberries with dried cherries, or other dried fruit.  Rather than stuffing apples, place rice mixture in a pan and cover with sliced apples and bake.