COLD RICE RECIPES RECIPES

COLD RICE SALAD RECIPE | ALLRECIPES

Cold Rice Salad Recipe | Allrecipes image

Either you like it or hate, it but at least try it! Serve with fruit and rolls.

Provided by Colleen

Categories Salad Grains Rice Salad Recipes

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 cups water
1 cup uncooked white rice
3 eggs
1 tablespoon olive oil
2 boneless skinless chicken breasts, bite-size pieces
3 tablespoons olive oil
1 teaspoon vinegar
1 teaspoon salt
¼ teaspoon pepper
1 cup tomatoes, diced
1 bunch raw broccoli, with stalk, chopped
1 cup frozen peas, thawed
1 cup frozen corn kernels, thawed

Steps:

Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

Nutrition Facts : Calories 300 calories, CarbohydrateContent 30.2 g, CholesterolContent 105.3 mg, FatContent 11.1 g, FiberContent 2.9 g, ProteinContent 20.2 g, SaturatedFatContent 2.1 g, SodiumContent 447.9 mg, SugarContent 3 g

COLD RICE PUDDING RECIPE - FOOD.COM

Cold Rice Pudding Recipe - Food.com image

Serve this pudding cold, or at room temperature, several hours after it has sat, to thicken, if you find the process, a little tricky at first, double the batch, the stellar process works every time, and I even eat it for breakfast. You can omit the vanilla bean, and add some extract at the end; that being said, the specks in the white pudding are beautiful, and the flavor is better. Do not omit the raisins, they plump up in the pudding as it cool, and make for a fine addition. Note: I have never made this with low fat additions.

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 cups milk (2%)
3/4 cup white sugar
1 pinch salt
1/2-1 vanilla bean
3/4 cup long-grain rice
water (up to 3 cups)
3 large eggs
3 cups half-and-half
1/2 cup raisins (or more)

Steps:

Put milk, sugar, and a pinch of salt into a mixing bowl or container. Split and scrape in the vanilla and its pod. Whisk well. Set aside for at least an hour at room temperature, preferably more, or up to overnight in the refrigerator. Retrieve the pod and save it for sugar. Strain the mixture into a 6-8-cup saucepan. Add the rice.
Bring the mixture to a simmer, stirring almost continuously, simmer, uncovered, for about half an hour, while the mixture is loose, it's okay to stop stirring it, as it reduces, it will begin to stick, so stir it often, lowering the heat as needed, and cooking till thick. The rice will still be underdone. Add some water, cook, until thick again, taste, add more water, and continue cooking, until the mixture is thick and done, and edible, it should not be too al dente, but it is okay, if a few grains, are still "to the tooth".
Sometime while its cooking, beat together the eggs and half and half till smooth.
When the rice is done, strain it over the preparation, and cook, over medium, or medium-low heat, for about 8-10 minutes, or until it has thickened, without boiling, like for a custard.
Remove from heat, and stir in the raisins.
Chill six hours or overnight before serving, or save at room temperature, for serving in the afternoon.

Nutrition Facts : Calories 732.6, FatContent 31.4, SaturatedFatContent 18.4, CholesterolContent 232.3, SodiumContent 260.2, CarbohydrateContent 96.2, FiberContent 1.1, SugarContent 48.6, ProteinContent 19.1

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