Award Winning Rice Recipes

Uncategorized

Asparagus and Ham Casserole

Ingredients

1 16-ounce can evaporated milk
2 cups cubed cooked ham
2 cups cooked rice
½ cup grated cheese
1 can condensed cream of mushroom soup
2 tablespoons chopped onion
1 10-ounce package frozen asparagus spears
½ cup corn flake crumbs
3 tablespoons melted butter

Instructions

Preheat oven to 375 degrees. Add water to evaporated milk to make ¾ cup. Combine with ham, rice, cheese, soup and onion. Pour boiling water over asparagus spears; drain. Spoon half of ham mixture into 10 x 6 x 1 ½ inch baking dish; top with asparagus spears, then remaining ham mixture. Combine cornflake crumbs and butter; sprinkle over top. Bake 25 to 30 minutes.

Yield: 6 servings.

Cheese and Potato Wild Rice Soup

Ingredients

½ cup wild rice, uncooked
1 ½ cups water
½ pound bacon, cut in pieces
¼ cup chopped onion
2 cans (10 ¾ ounces each) cream of potato soup (dilute with 1 can liquid- ½ milk, ½ water)
1 quart milk
2 ½ cups shredded American cheese
Carrot curls, optional

Instructions

Combine wild rice and water in saucepan and cook over low heat for 45 minutes. Drain. Set aside. Fry bacon pieces and onion in skillet until bacon is crisp. Drain bacon and onion on paper towel. Place soup in large saucepan; dilute as directed above. Stir in 1 qt. milk, bacon, onion, cheese and cooked rice. Stir until cheese is melted. Garnish with carrot, if desired.

Yield: 8-10 servings.

Dixie Dinner Pie

Ingredients

1 lb. Bacon, cooked crisp and drained (reserve drippings)
1 box (10 oz.) frozen turnip greens
4 tbsp. bacon drippings
½ cup chopped onions
½ cup chopped yellow bell pepper
2 cups cooked rice
1 can (16 oz.) black-eyed peas, drained
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
2 cups milk
6 eggs
1 1/3 cups biscuit baking mix

Instructions

Crumble cooked bacon into pieces. Cook turnip greens in a small amount of salted water for about 10 minutes; drain well. In a large skillet, sauté onions and peppers in bacon drippings. Add bacon, turnip greens, rice and black-eyed peas to the skillet. Stir to combine ingredients. Divide rice mixture between two greased 9-inch pie pans, or make one casserole in a greased 9 x 13 inch pan. Top with grated cheeses. Mix milk, eggs and biscuit mix together. Pour over pan or divide and pour pie plates. Bake at 325 degrees until set, about 45 minutes.

Yield: 16 servings (recipe may be easily halved.)

Donna Kay’s Crab and Rice Casserole

Ingredients

1 pound crabmeat, picked for shells
1 cup raw rice, cooked
5 hard-boiled eggs, chopped
½ cup chopped celery
¼ cup chopped onion
¼ cup finely chopped parsley
1 ½ cups mayonnaise
½ teaspoon salt
½ teaspoon pepper
Cayenne pepper to taste, optional
4 cups total grated Cheddar, Monterey Jack and/or Swiss cheese

Instructions

Preheat oven to 350 degrees. Mix all ingredients except 2 cups cheese together. Consistency should be like tuna salad; add more mayonnaise if too dry. Put in large casserole dish, top with remaining 2 cups cheese, and bake for 30 minutes until bubbly.

Yield: 6 servings.

Mardis Gras Rice

Ingredients

2/3 cup long grain rice, uncooked
½ teaspoon salt
12 ounces bacon
½ cup green onions sliced
1 pint canned tomatoes chopped and drained
¼ teaspoon leaf thyme
1-½ cups shredded cheddar cheese

Instructions

Cook rice in heavy saucepan in 1 2/3 cups water and ½ teaspoon salt. Drain; set aside reserving 2 tablespoons bacon drippings. Sauté onions in bacon drippings until onions are soft. In 1 ½ quart casserole, combine the cooked rice, bacon, onions, tomatoes, thyme and cheese; mix well. Cover; bake at 350 degrees for 25 minutes.

Yield: 6 servings.

Praline Rice Custard

Ingredients

3 cups cold milk or cream
6 tbsp. cornstarch
2 egg yolks well beaten
1 22-ounce container of Caramel Factory Caramel Icing
2 tbsp. amaretto
2 cups cooked rice

Instructions

Dissolve cornstarch in cold milk. Heat milk, icing and egg yolks. Cook over medium heat stirring until custard is thick. Add rice. Stir in amaretto. Pour into serving bowl. Serve at room temperature. May garnish with chopped pecans and cool whip.

Yield: 8-10 servings.

For more rice recipes, please visit: http://thinkrice.com/recipes-tips/find-recipes/