Sticky Mango Rice Dessert

  • 1 1/2 cups sushi rice (or plain white rice)
  • 1 14 oz can coconut milk
  • 1/2 cup Sucanat or Rapadura
  • 2 t all natural vanilla extract
  • 3 mangoes, sliced

Combine rice, 2 1/2 cups water, Sucanat and 1/2 cup of the coconut milk in a large heavy bottomed saucepan. Bring to a boil, then reduce to med/low and cook 20 minutes, stirring occasionally.

Stir in remaining coconut milk and 1 more cup water. Cover and cook 10 more minutes. Remove from heat and leave lid on for 20 minutes. Stir in vanilla. To serve, place servings of rice on a plate and top with mango slices.

Thanks go Carrie for this wonderful recipe. Click here for more whole foods recipes.

Mexican Rice

  • 1 T olive oil
  • 1 cup brown rice
  • 1 cup frozen organic corn
  • 1 cup frozen peas
  • 3 cloves garlic
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2 T tomato paste

1. Heat oil in saucepan, add rice and “toast” until you can smell a nutty aroma and rice turns darker. Add two cups water and tomato paste, and cook rice on low for 20 minutes.

2. Add vegetables and seasonings to rice and mix. Continue cooking for another 20 minutes or until rice is done. Fluff before serving.

Thanks go Carrie for this wonderful recipe. Click here for more whole foods recipes.

Mexican Chicken Rice

  • 2 cups rice (I use instant cause I can’t seem to cook the real stuff.)
  • 2 cans of canned chicken (tastes best with chicken breast cut in cubes and fried, but cans are economical)
  • 1.5 cup salsa
  • 1 cup shredded cheddar cheese (optional if you can afford it, but well worth the expense)

Things that can be added:

  • black beans
  • corn

Things to top it:

  • crushed tortilla chips
  • sour cream

I don’t measure things, I just look at it and decide what and how much I want. This is great to cook for one person, or two. If I’m cooking for 4 that’s when I add things and put on toppings.

by HBHW reader Jill E.

Chicken & Rice Casserole

  • 1/4 cup margarine (1/2 a stick)
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup strong chicken broth (make with 2 bouillon cubes)
  • 1-1/2 cups milk
  • 2 cups cooked rice (leftovers are great)
  • 2 cups cooked, cubed chicken or turkey
  • 4 oz can mushrooms, drained
  • 1 cup frozen peas
  • 2 oz jar pimiento (optional)
  • 1/4 cup slivered almonds (optional)

First you need to make a white sauce. Use a 3-quart saucepan to make it because you will use the sauce pan to combine all of the ingredients later. So, melt the margarine in the saucepan over medium heat. When it is melted, stir in the flour. Whisk it until it is smooth and bubbly. Gradually add the chicken broth and the milk. I use real chicken broth if I have it, other wise I just add a cup of water, and a couple of bouillon cubes. Stir this as you cook it over medium heat. A whisk works really good for preventing any lumps. When the sauce is thick and boiling, allow it to boil for a full minute. Remove it from the heat. Add the rice, chicken, mushrooms, peas and pimiento, if you are using it. Stir it all up really good. Turn the mixture into a well oiled 2-1/2 quart casserole. Sprinkle the almonds or other nuts on top. Bake at 350° for about 40 minutes. It should be hot and bubbly throughout. If desired, sprinkle with chopped parsley, fresh or dried, right before serving. Makes about 6 servings.

This is a company casserole. It is so good that I save it for special days. Perfect in the spring for mother’s day, or around Easter time. It is good at church pot lucks too. I do not often add pimento to the dish, but the one time I did it sure did look pretty. Often pimento can be bought in 8 oz jars for about $1.25. If you buy one that large, use half of it in this recipe. The other half can go into another casserole, or into gelatin salads, or even scrambled eggs. The 2 oz jars cost as much as the 8 oz jars, so you might as well get your money’s worth. The almonds or nuts could be replaced with cracker crumbs and small dots of margarine, if you wanted something crunchy on top, without the cost of nuts.

Chicken Style Ricearoni

  • 3/4 cup long grain brown or white rice
  • 1/4 cup broken spaghetti (or just use more rice)
  • 1 tablespoon dry onion
  • 1/4 teaspoon garlic
  • 1/4 teaspoon poultry seasoning or thyme
  • 1 tablespoon dry parsley
  • 3 chicken flavored bouillon cubes or 1 tablespoon powdered bouillon

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.

To Prepare:

  • 2 tablespoons margarine
  • 1 package of Chicken Style Rice & Roni Mix
  • 2-1/2 cups water

In a 2-quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.

Leftovers can be heated up the next day, by sauteing the cold rice in a little margarine, like fried rice. Scramble in an egg and serve in bowls. Makes a quick and easy lunch for hungry kids.

Beef Style Ricearoni

  • 3/4 cup long grain brown or white rice
  • 1/4 cup broken spaghetti (or just use more rice)
  • 1 tablespoon dry onion
  • 1 tablespoon dry parsley
  • 3 beef flavored bouillon cubes or 1 tablespoon powdered bouillon

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.

To Prepare:

  • 2 tablespoons margarine
  • 1 package of Beef Style Rice & Roni Mix
  • 2-1/2 cups water
  • 1 tablespoon soy sauce

In a 2-quart saucepan combine the margarine, Rice Mix, soy sauce and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.

Leftovers can be heated up the next day, by sauteing the cold rice in a little margarine, like fried rice. Scramble in an egg and serve in bowls. Makes a quick and easy lunch for hungry kids.

Plate of homemade Ricearoni

African Safari Pilaff

  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced OR 1/2 teaspoon garlic powder
  • 1-1/2 teaspoons curry powder
  • 1 cup dry white rice
  • 3 cups water
  • 2 bouillon cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 3 tablespoons peanut butter
  • 1 tablespoon honey or sugar
  • 1/3 cup raisins
  • 1/3 cup peanuts or coconut or both (optional)

Get out a big skillet with a good lid. Fry the hamburger, onions, and garlic in it, breaking the hamburger up into small pieces as you go along. Make sure you cook it all the way through. Drain off any fat if necessary. Add the rice and sautè it around until it looks a little toasty, about 2 or 3 minutes. This step isn’t strictly necessary, but it does improve the texture. Add the water, bouillon, salt, ginger, peanut butter, honey and raisins. Bring the mixture to a boil. Reduce the heat to low. Cover the pan with a good lid or even a pizza pan, if you don’t have a lid handy. Simmer the mixture for about 20 minutes, or until the rice is tender. If it seems dry, then add a little extra water towards the end. Serve the mixture in bowls, with a few peanuts or coconut sprinkled on top if desired. Serve this with sliced tomatoes, pickles, and baked custard, or tapioca pudding.

I found a version of this recipe in a cookbook from the early 70’s. I doctored it up a little, to make it more affordable and served it to the family on Foreign Food Night. The kids were suspicious at first. Fred said it smelled really good, and dug in with gusto. The kids tolerated it pretty well after the first few bites. I recommend this dish for families who are tired of the same old hamburger combinations. It is sweet, spicy, friendly with the taste buds, and the textures are quite expertly combined. Highly recommended for adults and experimental children.

Rice Pudding

  • 3 cups Cooked Rice
  • 2 medium eggs
  • 2 cups milk
  • 1/3 cup sugar
  • 1/4 to 1/2 teaspoon nutmeg
  • 3 – 4 tablespoons margarine

Leftover rice is perfect for this dish. In a big bowl combine the eggs, milk and sugar until well mixed. Add the rice and nutmeg. Break up any rice clumps with a fork or whisk. A few small clumps are okay, but you don’t want any bigger than ice cubes. Turn the mixture into a well oiled 2 quart casserole dish. Cut the margarine up into small bits and dot on top of the mixture. Bake at 375 degrees for about 30 minutes. The top will be slightly golden, and the mixture will no longer be runny in the center. Bake it a little longer, if you think it needs it, but it probably won’t. Serve as a breakfast dish, or as a dessert when you are having a vegetarian main dish. This dessert, while delicately flavored, is very high in protein, and will compliment just about any bean dish marvelously. Serves 6. This is my favorite recipe for rice pudding. I find it vastly superior to the recipes for “old fashioned” rice pudding, which use raw rice, cook for 2 hours in the oven, and wind up tasting like so much library paste.

Note: If you liked, you could add a handful of raisins to this pudding for flavor and sweetness. I prefer it with the raisins, but my kids don’t. Also, if you liked, you could use brown sugar instead of white sugar, for a heartier flavor.

Here’s a short, printable version of the recipe:

5.0 from 1 reviews
Rice Pudding Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 3 cups Cooked Rice
  • 2 medium eggs
  • 2 cups milk
  • ⅓ cup sugar
  • ¼ to ½ teaspoon nutmeg
  • 3 - 4 tablespoons margarine
Instructions
  1. In a big bowl combine the eggs, milk and sugar until well mixed. Add the rice and nutmeg. Turn the mixture into a well oiled 2 quart casserole dish. Cut the margarine up into small bits and dot on top of the mixture. Bake at 375 degrees for about 30 minutes.

easy-rice-pudding

 

Perfect White Rice

  • 2 cups hot water
  • 1/2 teaspoon salt
  • 1 cup dry white rice

You need a pot with a good lid for this recipe. Put the water into the pot and bring it to a boil over high heat. Add the salt. When the water is at a full rolling boil, add the rice. Stir it up and return the water to a boil. Now reduce the heat to the lowest possible. Put the lid onto the pot and let it sit for 15 to 20 minutes. Do not peak! The rice will cook, you have to trust it. When the time is up, remove the lid and serve. Easy as pie, Perfect Rice. This makes enough for 4 servings, or about 3 cups.

This recipe is easily doubled. In this case use 4 cups hot water, 1 teaspoon salt and 2 cups of dry rice. Prepare just as directed. This makes enough for about 8 people, or it will serve 4 or 6 with plenty of leftovers.

Army Man Rice

  • 2 tablespoons oil or bacon grease
  • 1 cup long grain white rice
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon each oregano & cumin & garlic powder
  • 1 tablespoon dry onion
  • Dash red pepper (optional)
  • 8 oz can tomato sauce or 1 cup chopped fresh or canned tomatoes
  • 2 cups water

Get out a 2-quart saucepan. Heat the oil or bacon grease in the pan, over medium heat. Add the rice and saute it in the hot fat until it is toasty and slightly opaque. If you are using fresh onion, add it now too. When the rice is toasted, add the seasonings, tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and reduce the heat to very low. Allow the rice to cook on the back of the stove for a good 20 minutes. Serve topped with cheese for a main dish, or just like it is as a side dish. This is Tom’s favorite food in the entire world. Serves 4 as a side dish, or 2 as a main dish. This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.

If you want to a main dish, you can add a 1/2-pound of cooked ground beef. Another option is to add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans). Add either along with the tomato sauce and water. Cook as directed.

Coconut Rice

  • 1 cup long grain white rice
  • 2 cups tap water
  • 1/4 teaspoon salt
  • 1/2 cup dry coconut or 1 cup coconut leftover from making Homemade Coconut Milk

In a 2-quart pot bring the water and salt to a boil. Stir in the dry rice and the coconut. Stir and return the water to a boil. Reduce the heat to the lowest possible flame. Place the lid on the pot and simmer for 20 minutes. Do not peak while the rice is cooking. Serve with curries, plain cooked chicken, or lemon baked fish. This is a surprisingly exotic tasting rice dish and is a good way to use the coconut leftover from homemade coconut milk.

Rice Pancakes

  • 1-1/2 cups leftover Cooked Rice, white or brown
  • 2 cups buttermilk or yogurt or soy yogurt or Sour Soy
  • 2 cups white or whole wheat flour or half each
  • 1/2 teaspoon salt
  • 2 medium eggs
  • 1 teaspoon baking soda

These are the most tender and delicious pancakes I have ever eaten. If you are looking for a good company breakfast, this one is it. First get out your favorite big bowl. Measure a cup and a half of cooked cold rice into the bowl. I usually use rice leftover from the night before. Actually you can use rice up to a week old, with good results, but rice older than a week is too old to eat.

Use a fork or a potato masher to mash the rice for a minute or two. This is a tiny bit of a nuisance, but it is what gives the pancakes their special texture. After the rice has been mashed a little, then add the rest of the ingredients. Use a whisk to stir everything up until it makes a light and creamy batter. If you use yogurt as your milk product, the batter may be very thick, depending on the thickness of your yogurt. Sometimes, I add water to the batter to thin it out enough for frying. Use your best judgment if the batter seems very thick to you.

Fry these in a hot skillet or griddle, turning them when they are brown on the bottom. I use 1/4 cup of batter for each pancake to keep them small, and manageable. They are so tender, that frying big ones is a little tricky, so keep them smallish to be on the safe side.

I like these best spread with apple butter, or applesauce. They are also quite good with Pancake Syrup and margarine. Usually I offer canned or fresh fruit, and frosty glasses of milk with these for breakfast.

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Buttery Garlic Rice Mix

  • 1 cup long grain white rice or brown rice
  • 2 chicken bouillon cubes
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon turmeric
  • 2 teaspoons dry parsley

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.

To Prepare:

  • 2 tablespoons margarine
  • 1 package of Buttery Garlic Rice Mix
  • 2 cups water

In a 2 quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done. White rice should cook for 20 minutes and brown rice should cook for 45 minutes. Serve hot.

Savory Rice Croquettes

  • 2 cups cooked rice
  • 2 medium eggs
  • 1/2 cup Biscuit Mix
  • 2 teaspoons onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt

These are deep-fried, so if you are avoiding all deep-fat frying, then skip to another recipe. For those who are willing to go for the forbidden pleasure of deef-frying, here goes!

In a medium sized bowl combine the cooked rice and eggs. Add the biscuit mix, onion powder, garlic powder, pepper and salt. Stir the whole thing up so that it is sticky and gooey. Heat your fat up hot enough for french fries. Drop the mixture in by spoonfuls. Fry a few at a time until they are golden brown. Remove them with a slotted spoon and let them drain on paper towels or a brown paper bag. Serve with Thousand Island Dressing, or mustard. These are good when you are just having veggies for lunch or supper. They add a nice texture and flavor contrast.

Lemon Herb Rice Mix

  • 1 cup long grain brown rice
  • 2 teaspoons vegetable or chicken flavored bouillon
  • 1 teaspoon dry lemon peel
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon thyme
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • Pinch Turmeric, for color (optional)

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.

To Prepare:

  • 2 tablespoons margarine
  • 1 package of Lemon Herb Rice Mix
  • 2 cups waterIn a 2 quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done, or for about 45 minutes. Good with fish or chicken.