Category Archives: Rice

Slow Cooker Brown Rice Pudding, Low-Sugar, Lactose-Free

There are so many things you can do with a batch of rice pudding, sort of like topping a sundae. Just set out lots of options—nuts, dried or fresh fruit, coconut, raisins, chocolate chips, M&Ms, whatever might appeal to your crew. For me, it’s coconut and raisins; for Ted, it’s chocolate chips. For me, it’s low-sugar; for Ted, it’s lactose-free.

I used a combination of canned, whole fat coconut milk and lactose-free whole milk, a total of about 3.5-4 cups, but you could use lots of other substitutions, like almond milk or soy milk and even more coconut milk. I use the full-fat products to make up for the missing sugar, so that I still get a full, rich mouth feel from the pudding. If sugar isn’t a problem for you, you could also use other sugars, like honey or maple syrup in place of refined sugar. But I must say that the Truvia Baking Blend® tastes pretty good and Ted will never know.

Slow Cooker Brown Rice Pudding, Low-Sugar, Lactose-Free

  • Servings: makes about 4 cups
  • Difficulty: easy
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Ingredients
  • 1 cup Jasmati brown rice or any brown rice of your choice
  • 1/2 teaspoon ground cinnamon
  • 1 can full-fat coconut milk
  • 2 cups whole lactose-free milk, scalded in microwave
  • 1/2 cup (or less) Truvia Baking Blend® sweetener or equivalent
  • 1 tablespoon vanilla
  • pinch of salt to taste
  • more milk to achieve creamy texture
Preparation
  1. Butter the bottom and sides of a slow-cooker crock.
  2. Place rice and cinnamon in crock.
  3. In separate bowl, mix milks, sweetener, and vanilla, stirring until sweetener is dissolved in the warm mixture.
  4. Pour liquids over rice, cover and cook on low setting for 4 hours.
  5. After 4 hours, open crock and stir to check for doneness and creaminess. My rice was pretty much done, but I covered it for another 25 minutes just to be sure.
  6. Stir in about 1/2 cup more milk for creamy texture. Stir in a big pinch of kosher salt to taste.

Remove pudding to separate bowls, depending on how you want to serve it. I divided it into two bowls of about 2 cups each. To one bowl, I stirred in 1/4 cup Bob’s Red Mill Unsweetened Flaked Coconut® and 1/4 cup raisins, while the rice was still warm. I put the other bowl in the refrigerator to cool before stirring in about 1/2 cup chocolate chips.

Rice pudding can be served warm or cold—or both.

Baked Rice with Roasted Pepper Sauce

This sauce is a nice change from tomato sauce—actually, we hardly ever eat tomato sauce, but we’re not normal. The roasted pepper sauce is mild and sweet, but if your peppers are red, you might just fool your family into thinking it’s made with tomatoes. I had a bunch of roasted red and yellow peppers in the freezer, but you could make roasting a part of the process, or you could use roasted peppers in a jar (or 2 jars). Another option would be to use both sweet bell peppers and some hot peppers.

I used long grain brown rice and some browned ground beef to make it a complete meal, but the sauce is the star here, and you can probably think of other ways to use it. Usually, I like to bake a rice casserole with rice that is already cooked, but I took a chance baking it all at the same time, today, and it worked out well.

I almost forgot to snap a picture of the finished dish, but grabbed a quick one—poorly focused—before it was all gone.

Baked Rice with Roasted Pepper Sauce

  • Servings: 6-8
  • Difficulty: easy
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Preheat oven to 350°; butter a 2 quart casserole dish

1 large onion, chopped

5-6 roasted, peeled red, orange, and/or yellow bell peppers (about 2 cups chopped)

1-2 tablespoons grated garlic

1/4 cup chopped parsley

2-4 tablespoons olive oil

2 cups beef or chicken stock, heated to a boil and set aside

1 cup long grain brown rice

1 lb ground beef

salt & pepper to taste

  1. Saute the onion and peppers in olive oil a large skillet over medium high heat until the vegetables soften and become translucent. Stir in the garlic and parsley and cook for a few minutes longer. Salt and pepper to taste.
  2. Remove the peppers and onions to a blender and add about 1/2 cup of the stock. Puree the vegetables, adding more stock if necessary to make a thick and fairly smooth sauce. Add the rest of the stock to the puree.
  3. In the same skillet, brown the ground beef over medium high heat, seasoning with salt and pepper. Stir in the rice and continue cooking and stirring until the rice has absorbed any liquid from the beef. This gives the rice a head start cooking.
  4. Pour the beef and rice into a buttered 2 quart casserole. Pour the pepper sauce with all the stock over the beef mixture. Let the sauce settle or lightly stir, keeping the rice and beef submerged in the sauce. Cover tightly with aluminum foil and bake for 1 hour. Check to see if the rice is done, adding more time, if needed. Mine looked pretty well done after 1 hour, but I am suspicious of baked rice and let it go another 15 mins.

I said 6-8 servings but then my husband ate it all—except my one serving

Baked Coconut Ginger Almond Rice

Brown basmati rice, sautéed in coconut oil with ginger and scallions, then baked in full fat coconut milk and chicken broth with almonds. A very creamy rice side dish. I served it with quick-sautéed pheasant strips, also with ginger, scallions, and almonds.

Baked Coconut-Ginger-Almond Rice

  • Servings: about 3 cups
  • Difficulty: easy
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Preheat oven to 350°; butter a 1 1/2 quart covered casserole

1 cup brown basmati rice, rinsed

1 tablespoon extra virgin coconut oil

1 tablespoon grated ginger

3 scallions, white and green ends chopped separately

1 can, 13 oz, full fat coconut milk

1 1/2 cups chicken stock

1 teaspoon salt

1/4 teaspoon black pepper

1/4 cup sliced almonds, divided

  1. In a medium saucepan, over medium heat, briefly sauté to the point of fragrance ginger and the white ends of the scallions in coconut oil.
  2. Stir in the rinsed and drained rice until coated with oil. Add salt and pepper, 2 tablespoons of the almonds, coconut milk, and chicken stock. Bring just to a boil.
  3. Pour mixture into buttered casserole and cover. Bake for about 45 minutes, then uncover and bake for as long as 15 minutes more if there is too much liquid. The end result should be a creamy rice.
  4. Serve with the remaining almonds and the green ends of the scallions.

 

Creamy Chicken and Rice Soup

Yes, I’m calling it soup and my husband will just have to deal with it. I’ll make him some garlic bread to dredge in it.

I’m starting with packaged chicken stock, but cooking the chicken in that stock for a double punch of chicken flavor, and I’m not removing the skin from the chicken, because —chicken fat! You can’t overestimate the importance of chicken fat in your soup for flavor. Then, I’m using a combination of brown basmati and wild rices, cooked in the stock, so they soak up all that flavor and do some thickening.

I used 3 chicken thighs, bone-in skin-on, and 3 boneless, skinless chicken breasts. While it was a lot of meat, it was just fine for the 2+ quarts of soup.

Creamy Chicken Rice Soup

  • Servings: makes 2 quarts
  • Difficulty: easy
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Stock and chicken:

3 large chicken thighs, with skin and bones, browned in 1 tablespoon bacon fat

3 large boneless, skinless chicken breasts

1 large carrot, cut in large chunks

1 large yellow onion, with skin, cut in half

top of large celery bunch, about three inches, including leaves

2 quarts chicken stock, packaged or homemade

1/2 teaspoon coarse ground black pepper

  1. Brown chicken thighs in 1 tablespoon bacon fat in large stock pot over medium-high heat.
  2. Add the rest of the ingredients and bring to a boil, then simmer, covered, for 30 minutes.
  3. Remove chicken breasts and continue to simmer the thighs in the stock, covered, for another 30 minutes.
  4. Remove thighs. Strain stock and return to pot.
  5. Pull the chicken into rough shreds or cut uniformly while the rice cooks.

Rice:

1 cup brown basmati rice

1/4 cup wild rice

tender heart of celery bunch (about 1 1/2 cups), including leaves, thinly sliced

3-4 carrots, diced (about 1 1/2 cups)

about 2 tablespoons finely chopped parsley

  1. Bring strained stock to boil and stir in rices and vegetables.
  2. Reduce to simmer, cooking. covered, for about 45 minutes or until done.

Finishing soup:

pulled chicken (about 4 cups)

2 cups heavy cream

Optional: about 1 cup frozen corn

salt & pepper to taste

  1. Add chicken to simmering stock; return to simmer.
  2. Add cream, salt & pepper to taste, and corn, if using. Return to simmer, cooking until heated through, especially if you added frozen corn.
  3. If you prefer a thicker gravy, here are some tips from The Kitchn on ways to thicken soup: http://www.thekitchn.com/soups-on-7-ways-to-make-any-so-106057