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Thai Jasmine Rice Pudding

Sabrina Rose — Tue, 22 Jun 2010 01:34:35 +0000

The smell of jasmine is such a pleasant thing. I love the way the aroma fills my home whenever I cook this pudding. It is divine! This is a very simple rice pudding recipe, but that is what I love about it. Truly comfort in a bowl!

1 cup water
1/4 teaspoon salt
1/2 cup Thai jasmine rice
2 cups whole milk
1 cup heavy cream
1/2 cup sugar

In a large saucepan, bring water and salt to a boil. Stir in the rice and reduce heat to low. Cover and cook for about 15 minutes or until water is absorbed. Stir in the milk, heavy cream and sugar. Continue to cook on low heat, covered, for about 60 minutes or until mixture becomes thick. Stir every 20 minutes so that the rice does not stick to the bottom of the pan.

Once pudding is thickened, remove from heat and serve warm or place in fridge and let cool before serving.

Yields 6 servings.

Easy Skillet Sausage & Rice

Sabrina Rose — Wed, 24 Mar 2010 08:25:02 +0000

I try to stay away from pre-packaged meals as much as possible, but last night I was tired, hungry and didn’t quite feel like slaving over a hot stove. I scavenged through my kitchen for something quick & delicious to make. I found a box of Spanish rice in my cupboard and knew I had some chicken sausages in the fridge. I then had a Eureka moment – why not make sausage and rice?

1 (12-ounce) package pre-cooked chicken sausage, sliced
1 box Rice-A-Roni Spanish rice
2 tablespoons butter
2 cups water
2 cloves garlic, minced
2 beefsteak tomatoes, chopped
1 tablespoon Tapatio hot sauce, more if desired
1 tablespoon tomato paste
2 teaspoons dried basil
1/2 cup cilantro, chopped

In a large skillet, heat the butter over medium heat. Add the rice and cook until lightly browned. Add the water, garlic, tomatoes, hot sauce, tomato puree, basil and cilantro. Bring to a boil. Cover, reduce heat to low, and let simmer for 15-20 minutes or until rice is tender.

Add the chicken sausage and cook until heated through.

Yields about 5 servings.

Sweet Coconut & Jasmine Rice

Sabrina Rose — Wed, 24 Feb 2010 06:14:15 +0000

1 cup jasmine rice
1 cup coconut milk
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon sugar, more if desired
Mangoes (optional)
Toasted sesame seeds (optional)

Place all the ingredients in a rice cooker. Stir well. Close lid and set to cook.

Once the rice cooker switches to warm mode, allow another 8-10 minutes for rice to finish steaming. Fluff with a fork before serving.

Serve sprinkled with toasted sesame seeds and sliced mangoes if desired.

Yields 2 servings.

Cherry Vanilla Rice Pudding

Sabrina Rose — Thu, 19 Nov 2009 02:08:54 +0000

My mom got me hooked on rice pudding not too long ago. The little containers she buys are a bit expensive, so I decided to make my own. Instead of raisins (which I’m not very fond of) I decided to use dried cherries, since it’s what I had in the pantry. You could easily substitute the cherries with raisins or cranberries, or any other kind of dried fruit!

1 cup water
1/4 teaspoon salt
1/2 cup long-grain rice
2 cups whole milk
1 cup heavy cream
1/2 cup sugar
1 teaspoon cinnamon
2/3 cup dried cherries
2 teaspoons vanilla

In a large saucepan, bring water and salt to a boil. Stir in rice and reduce heat to low. Cover and cook for about 15 minutes or until water is absorbed. Stir in the milk, heavy cream, sugar and cinnamon. Continue to cook on low heat, covered, for about 60 minutes or until mixture becomes thick. Stir every 20 minutes so that the rice does not stick to the bottom of the pan.

Once pudding is thickened, add the cherries. Stir in the vanilla. Remove from heat and serve warm, or place in fridge and let cool before serving.

Yields 6 servings.

Chicken & Saffron Rice Soup

Sabrina Rose — Sun, 18 Oct 2009 20:37:18 +0000

This is another concoction I came up with while trying to figure out what to make for dinner, with no thoughts of something specific to make. It turned out to be a huge success!

8 cups chicken broth
1 tablespoon dried oregano
2 tablespoons dried parsley
1 pound cooked chicken, shredded
1 white onion, chopped
3 carrots, chopped
8 oz. frozen corn
2 tablespoons soy sauce
1 tablespoon chili oil, more if desired
1 package mahatma saffron rice
Salt & pepper to taste

In a stockpot, add all ingredients except for rice. Bring to a boil, then reduce heat and let simmer for 20 minutes.

In a medium saucepan, bring 1 2/3 cups water to a boil. Reduce heat to low, add rice and simmer for 13 minutes, covered. Drain rice (there will still be some liquid) and add to soup mixture.

Yields about 8 servings.