Saturday, May 15, 2010

Class Notes: Saturday Planning for Simple Cooking with Sue Walker---Rice Recipes

I always end up with leftover rice...maybe you are better at judging rice consumption than I am! If you use brown rice it is a bit chewier than white rice. I have to modify and hide brown rice from my kids....sometimes I mix it with half white rice and can get away with it.
Rice Pudding
  • 3/4 cup uncooked white rice (or 1 1/2 cups of cooked rice)
  • 2 cups milk, divided
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2/3 cup golden raisins
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract

Directions: In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. If using cooked rice skip this step.

In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Czech Stuffed Green Peppers

This has a lot of steps but is really good and hides brown rice well.


  • 8 green bell peppers
  • 1 onion, chopped
  • 2 pounds lean ground beef
  • 1 cup cooked rice
  • 1 egg
  • 1 tablespoon chopped fresh parsley
  • salt and pepper to taste
  • 1/3 cup vegetable oil
  • 2 large onions, chopped
  • 2 (28 ounce) cans whole peeled tomatoes
  • 3 whole peppercorns
  • 3 whole allspice berries
  • 1/2 teaspoon ground allspice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • salt and pepper to taste
  • 1 cup sour cream

Directions: Preheat oven to 350 degrees F. Cut tops off of peppers and remove seeds and membranes from inside. In a skillet over medium heat, saute 1 chopped onion until tender. In a large bowl, combine ground beef, sauted onion, cooked rice and eggs. Season with parsley, salt and pepper. Mix well, and stuff into peppers. Place in a large roasting pan.

Heat oil in a large saucepan over medium heat. Saute' 2 chopped onions until soft and translucent. Stir in tomatoes. Season with peppercorns, allspice berries, ground allspice, oregano, marjoram,l salt and pepper. Cook on medium heat for 15 to 20 minutes. Pour over peppers in roasting pan.

Cover and bake in preheated oven for 1 1/2 hours. Remove peppers, and transfer sauce to a blender, or use a hand blender. Puree sauce until smooth. Pour sauce back into pan and reheat. Whisk in sour cream just before serving.

Ham Fried Rice

You can use leftover scrambled eggs too.


  • 2 eggs, lightly beaten
  • 1 1/2 teaspoons canola oil or vegetable oil
  • 3/4 cup cold cooked rice
  • 2/3 cup diced fully cooked ham
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • dash pepper
  • 1 dash chili powder
  • 1 1/2 teaspoons soy sauce

Directions: In a small skillet, cook and stir eggs in oil over medium heat until eggs are completely set. Remove and set aside. In same skillet, cook the rice ham, garlic powder, ginger, pepper and chili powder, if desired, until heated through. Stir in soy sauce and reserved eggs. Serve immediately.