HOW TO MAKE WILD RICE PILAF RECIPES

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LEFTOVER RICE PUDDING RECIPE: HOW TO MAKE IT



Leftover Rice Pudding Recipe: How to Make It image

This rice pudding with leftover cooked rice is a delicious classic. We also like to dress it up with English toffee bits, chocolate and toasted coconut. —Laura German, North Brookfield, Massachusetts

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 6

2 cups cooked long grain rice
2 cups whole milk
3 tablespoons plus 1 teaspoon sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Optional: whipped cream, cinnamon and dried cranberries

Steps:

  • In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.

Nutrition Facts : Calories 221 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 127mg sodium, CarbohydrateContent 39g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 6g protein.

BROWN AND WILD RICE PILAF RECIPE - FOOD.COM



Brown and Wild Rice Pilaf Recipe - Food.com image

I created this a few years ago at Thanksgiving as substitute for stuffing for the vegetarians. The whole family has adopted it, as we do not cook a whole turkey anymore, just a turkey breast. I suppose it probably could be used to stuff a turkey. It is a bit of trouble to cook the two rices and the vegetable mixture in separate pans, but I find that the taste and texture turns out much better than when I've tried to cook them together.

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 1 large dish

Number Of Ingredients 12

1/2 cup wild rice
2 cups brown rice (brown jasmine rice is great)
4 1/2 cups vegetable broth or 4 1/2 cups chicken broth
3 -5 leaves fresh sage, finely chopped
1/3-1/2 cup chopped fresh parsley
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 onion, chopped (or 3/4 onion and one shallot)
3 stalks celery, sliced
5 mushrooms, sliced
1 clove minced garlic (optional)

Steps:

  • Boil wild rice in two cups water about 50 minutes until tender.
  • Meanwhile, place brown rice and 4 cups broth in another pot and bring to a boil, then reduce to low heat, cover, and cook for 50 minutes or until done.
  • Pour the olive oil into a sauté pan.
  • When it is hot, add the onion, celery, and mushrooms, and cook for about 5 minutes.
  • Add the parsley and sage, garlic if using, and a sprinkling of salt and pepper, then continue cooking until vegetables are soft.
  • Mix both rices and vegetable mixture, add a bit more vegetable broth if it is too dry, reheat if necessary, and serve.

Nutrition Facts : Calories 1983.5, FatContent 39.5, SaturatedFatContent 6.2, CholesterolContent 0, SodiumContent 148.1, CarbohydrateContent 363.7, FiberContent 23.3, SugarContent 14, ProteinContent 46.6

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