Rice Rice Baby!
December 1, 2018
Y’all my child only eats 3 things. His entire diet consists of chicken, pizza, & steak. He won’t eat veggies or fruit. It makes meal prep pretty impossible. Luckily, he loves CARBS. Bread and rice are two of his favorite side dishes. So this holiday season I partnered up with Riceland Foods to try some new recipes for Harper.
Rice is such a versatile staple in kitchens across the world. There are so many possibilities; from side to main dishes and even desserts. With the holidays literally right around the corner, most of us are probably starting to think about what to put out on the table for upcoming family holiday dinners. I know I am! Luckily, incorporating a rice dish is something easy that everyone at the table will enjoy. And I know Harper will eat something for Christmas dinner (last year he refused to eat Turkey).
Whether you’re a beginner cook (like myself) or an expert in the kitchen, these delectable dishes will be the stars of your holiday feast.
First up, a flavorful baked rice apple crisp. This mouthwatering dish is sweet and savory with filling rice and apple topped with a crunchy crumble and nuts. For this recipe you will need:
2 cups of cooked Riceland Extra Long Grained Rice
1 can of pre-sliced apples, drained
1 tablespoon of lemon juice
1 cup of packed brown sugar
½ teaspoon of cinnamon
¼ teaspoon of salt
¾ cup of flour
6 tablespoons of butter
½ cup of chopped nuts
(optional): whipped cream or ice cream
Start with combining the rice, apples, lemon juice, cinnamon, salt, and ½ cup of brown sugar into a greased baking dish. Mix flour and the remaining brown sugar in a separate bowl. Cut in butter until mixture is crumbly and stir in nuts. Sprinkle the crumble mixture over the rice-apple mixture then bake in the oven for 30 minutes at 350F. Serve warm topped with whipped cream or ice cream (optional).
The second dish is a sweet holiday treat bound to be everyone’s new favorite dessert! This brown buttered peach rice pudding is oh-so-good! For this you will need:
2 cups of Riceland Long Grain White Rice
3 cups of water
½ cup of brown sugar
4 cups of half and half
3 cups of milk
1 cup of butter
2 eggs, lightly whisked
1 tablespoon of vanilla extract
4-6 peaches, peeled and sliced
First, make the browned butter by placing the butter in a small saucepan over medium-low heat. Allow the butter to melt and continue to cook, without stirring, until it slowly starts to brown. Remove butter from heat when it starts to become fragrant and turns a medium amber color. Allow to cool while you make the rice pudding. For the pudding, combine the rice and water in a large pot. Bring to a boil then reduce heat to low and cover for 8 minutes. Add the milk, half and half, and brown sugar. Stir to combine and bring to a boil again. Reduce the heat to a simmer and cook for 25 minutes, stirring frequently. With 5 minutes left, turn the broiler on in the oven. Lower the heat again to low and drizzle in the eggs while stirring the rice pudding vigorously to keep the eggs from scrambling. Remove from heat and then add the browned butter and vanilla extract. Pour into a 9×13 baking dish. Place the peaches on top and broil 5-10 minutes until peaches are caramelized and done to your liking. May be served warm or cold.
There you have it! Two yummy and nutritious holiday rice dishes your family will love. Let me know how yours turn out!
Photos by: Catherine Ann Photography