Easy Rice Pudding

2 cups water
1/4 cup uncooked rice
1/4 teaspoon salt
3/4 cup dry milk
1/4 cup sugar
1 cup water

Bring 2 cups water to boil. Stir in rice and salt. Return to a boil and lower heat. Cook covered, 20 minutes. Combine dry milk and sugar (if a thicker pudding is desired add 1 tablespoon white flour). Stir 1 cup water into milk mixture until smooth. Mix milk mixture with rice. Return rice to simmer and cook 10 minutes more until rice is done. Shut off heat. Let sit 30 minutes before serving or chill.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 17)

Basic Cooked Rice

1 cup rice
1-2 tablespoons oil
1/2 teaspoon salt
2-1/4 cups water

Combine all ingredients. Cover pan with lid and bring to a boil over high heat. When beginning to boil, turn heat down to very low and cook about 35 minutes, until the water is almost gone. Remove lid only when necessary. Take pan from heat and leave covered. Let rice steam, for 10-15 minutes before serving. Fluff with fork before serving.

NOTE: Rice may be soaked 30 minutes in water before cooking to shorten cooking time. When soaked add oil, cover and cook 15-20 minutes. Steam. Eat hot or cold as cereal, add to chili, soups or eat cold in salad. Combine cooked wheat with cooked rice for a pilaf.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 16)

Creole Beef and Rice

8 Servings
¼ pound country sausage
¼ pound ground beef
1 cup celery, chopped (about 1-2 stalks)
1 onion, chopped
2 teaspoons Cajun seasoning, more or less to taste
1 ½ cups uncooked white rice
2 14 oz. cans canned stewed tomatoes
1 12 ounce vegetable juice, spicy
1 ½ cups frozen okra (optional)

Brown meat with onion, celery and Cajun seasoning, stir frequently. Add remaining ingredients. Add 1 cup water. Bring to a boil, cover, reduce heat and simmer 20-30 minutes.

Amount Per Serving
Calories 331 Calories from Fat 64
Percent Total Calories From:
Fat 19% Protein 14% Carb. 66%
Nutrient Amount per % Daily
Serving Value
Total Fat 7 g 11%
Saturated Fat 3 g 13%
Cholesterol 23 mg 8%
Sodium 736 mg 31%
Total Carbohydrate 55 g 18%
Dietary Fiber 1 g 5%
Protein 12 g
Vitamin A 29% Vitamin C 62% Iron 22%

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pg. 111. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

Sushi

4 Servings
A favorite rice dish. Sushi was originally a way to preserve fish. Seafood in brine naturally fermented and acted as a natural preservative. Later on cooked rice was added to improve fermentation. Today sushi means vinegared rice which is garnished with or without raw fish or seafood. This easy version uses prepared vegetables, and is served in a pocket of seasoned fried bean curd called inarizushi-no-moto. It is garnished with fried eggs and pickled ginger root (if desired).

1 ½ cups short grain rice, uncooked
¼ cup rice vinegar, seasoned (or see below)
1 10 oz. can inarizushi-no-moto, or aburage (seasoned fried bean curd or tofu)
½ 7 ¾ oz. can chirashisushi-no-moto, (quick sushi vegetable mix)
frozen peas, or chopped parsley for color
2 eggs
1 teaspoon cornstarch
pickled ginger (optional)

Cook rice according to package directions. While still warm place rice in large bowl and sprinkle with seasoned vinegar. Gently mix rice and vinegar using a cutting fluffing motion. Add more or less vinegar to rice according to taste. Stir in quick sushi vegetable mix and enough thawed frozen peas for color.

Gently open sides of aburage and stuff filling into each pocket. Be careful not to overstuff and tear aburage pockets.

Make thin sheets of fried eggs by beating together eggs, cornstarch and 1 teaspoon water. Lightly oil a non-stick pan, heat. Pour in enough egg to just coat bottom of pan. Rotate skillet to coat. Cook until edges begin to curl up and surface becomes glossy. Slide egg sheets onto waxed paper or plastic wrap. Cut egg sheets into thin strips. Garnish sushi with strips of eggs and thin strips of pickled ginger.

TO MAKE SEASONED VINEGAR: Combine ½ cup rice vinegar, ½ cup sugar, and 1 teaspoon salt. Heat slightly and stir until sugar and salt are dissolved.

Amount Per Serving
Calories 460 Calories from Fat 82
Percent Total Calories From:
Fat 18% Protein 14% Carb. 68%
Nutrient Amount per % Daily
Serving Value
Total Fat 9 g 14%
Saturated Fat 3 g 14%
Cholesterol 106 mg 35%
Sodium 866 mg 36%
Total Carbohydrate 78 g 26%
Dietary Fiber 1 g 3%
Protein 17 g
Vitamin A 19% Vitamin C 2% Iron 25%

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pg. 111. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

Jambalaya

6 Servings
Jambalaya is a traditional Creole rice dish. It may have ham, chicken, shrimp or use left over meats. The name comes from the French word "jambon" meaning ham and the African
word "ya" which mean rice. The "a la" means with.

1 teaspoon margarine or butter
1 onion, small, chopped
½ cup celery, chopped (about 1 stalk)
1 green bell pepper, chopped
2 cloves garlic, minced
1 ½ cups ham, cubed
1 cup shrimp, small, shelled, uncooked
2 8 oz. cans tomato sauce
¼ teaspoon pepper
¼ teaspoon Tabasco pepper sauce (optional)
1 bay leaf
¼ teaspoon thyme
¼ teaspoon basil
1 cup brown rice, or white rice
2 ½ cups water

Melt butter or margarine, add chopped onion, celery, green pepper, and garlic. Saute until onion
is tender and clear but not brown (about 5 min). A little water or chicken broth may need to be added to prevent vegetables from scorching; add 1-3 tsp liquid at a time. Add remaining ingredients, bring to a boil, cover, reduce heat and simmer for 30 minutes or until rice is tender. Garnish with chopped fresh parsley and small chilies, if desired.

NOTE: Shrimp may be replaced with chicken, sausage, fish, etc. Reduce cooking time by using
instant rice and reducing the water to equal the amount called for on the package directions.

Amount Per Serving
Calories 232 Calories from Fat 38
Percent Total Calories From:
Fat 16% Protein 25% Carb. 58%
Nutrient Amount per % Daily
Serving Value
Total Fat 4 g 7%
Saturated Fat 1 g 6%
Cholesterol 60 mg 20%
Sodium 898 mg 37%
Total Carbohydrate 34 g 11%
Dietary Fiber 1 g 6%
Protein 15 g
Vitamin A 19% Vitamin C 51% Iron 14%

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pg. 110. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

Aussie Rice Salad

12 Servings
This recipe comes from Redcliffe, Queensland, Australia. It is a favorite family gathering recipe of Lucy Strathearn.

1-2/3 cups long grain enriched white rice, uncooked
2 apples
1 onion
1 sweet green pepper, ½ red and ½ green
1 (12 oz.) can whole kernel corn
1 cup raisins
parsley, for garnish
1 tablespoon curry
1/3 cup balsamic vinegar, or other vinegar
¼ cup peanut oil, or salad oil
2 tablespoons sugar

Cook rice according to package. Cool. Combine curry, vinegar, oil, and sugar. Shake well. Pour dressing over rice and toss to coat. Leave peel on apple and remove core, remove seeds from pepper. Dice all vegetables to uniform size. Add apples, onion, red and green pepper, corn, and raisins to rice. Add more or less vegetables and fruit according to taste preferences and appearance. Garnish with parsley or additional bell pepper. Chill. Serve as a side dish with meats and barbecue.

NOTE: Fat grams per serving may be reduced by reducing the amount of oil used in dressing.
Amount Per Serving
Calories 220 Calories from Fat 45
Percent Total Calories From:
Fat 21% Protein 5% Carb. 74%
Nutrient Amount per % Daily
Serving Value
Total Fat 5 g 8%
Saturated Fat 1 g 4%
Cholesterol 0 mg 0%
Sodium 4 mg 0%
Total Carbohydrate 41 g 14%
Dietary Fiber 2 g 6%
Protein 3 g
Vitamin A 3% Vitamin C 19% Iron 9%

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pg. 110. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

Use It or Lose It...Rice

"Rice is a versatile, economical food for family meals. It is a good source of energy, and can supply vitamins and minerals to the diet.

It is generally classified as a grain, but in family meals it can be used as:
1. A cereal

2. A vegetable
A. As a substitute for potatoes
B. As a base for meat
C. In soups

3. A dessert
D. Puddings
E. Custards

Rice has been commonly known and used since ancient times. It has been and still is a medium of exchange in some countries. The custom of throwing rice at weddings is a survival of the ancient Chinese religious belief that rice is the symbol of fertility. It is easy to store, takes little storage space, and has no waste since it is completely edible. Rice has been grown in America since 1668, and technological developments have kept pace to provide the kind of rice needed for any purpose.

Even though there are 7,000 varieties of rice produced in the world, the consumer needs to be aware that generally there are only three different lengths of rice grain and five different kinds.

LENGTHS

Long grain rice is distinguished because its length is four to five times its width. The grains are clear and translucent. The grains remain distinct and separate after cooking.

Medium grain rice is about three times as long as its width. This type is less expensive than long grain rice. This is because it requires a shorter growing season and produces a higher yield per acre. It is also easier to mill than the long grained variety.

Short grain rice is only one and a half to two times as long as it is wide. It is generally the least expensive of the three lengths.

KINDS

With five different kinds of rice to select from, it is important to be able to distinguish between the different varieties available.

Brown rice is the whole, unpolished grain of rice with only the outer fibrous, inedible hull removed. Brown rice requires more water and longer cooking time than white rice. It has a delightful, chewy texture, with a distinctive nut-like flavor. Brown rice shelf life is very short. It is not a good item for long term storage.

Regular milled white rice is rice from which hulls, germ, outer bran layers and most of the inner bran are removed in the milling process. The grains are bland in flavor and are fluffy and distinct when cooking directions are followed.

Parboiled rice—sometimes called processed or converted rice—has been treated to keep some of the natural vitamins and minerals the whole grain contains. It has been cooked before milling by a special steam pressure process. It requires longer cooking time than regular milled white rice, but after cooking the grains are fluffy, separate and plump.

Pre-cooked or instant rice—quick type—is completely cooked. It needs only to stand in boiling water to be ready for serving. Cooking this product will result in a gummy, distinguishable mass.

Fortified or Enriched rice—This product is a combination of highly fortified rice with ordinary milled rice. A coating of vitamins and minerals—thiamine, niacin, iron, and sometimes riboflavin—is used to fortify rice. This coating adheres to the rice and does not dissolve with ordinary washing or cooking.

Wild rice—Wild rice is not rice at all, but the seed of a wild water grass found around the Great Lakes region. It is much more expensive than the types of rice described above. Many Americans have discovered this rice and developed a taste for it. The demand for it is almost greater than the supply.

PREPARATION

Some rules are a must in preparing rice. Due to the fact that the B vitamins are added to rice in the form of powder, much of the valuable nutrients are lost if the product is not handled properly.

A. Do not wash rice before cooking or rinse it after cooking. Rice is one of the most sanitary foods. Rice grown and milled in the U.S. is clean. Nutrients on the surface of the rice are washed away if it is washed or rinsed before cooking.

B. Do not use too much water when cooking rice. Any water drained off means wasted food value. Too much water makes soggy rice. Too little water results in a dry product.

C. Do not stir rice after it comes to a boil. This breaks up the grains and makes the rice gummy.

D. Do not leave rice in a pan in which it is cooked for more than 5-10 minutes or the cooked rice will pack."

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pgs. 108, 109. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

Have a Merry Christmas!

Just wanted to wish each of you and yours a very Merry Christmas! Thank you for taking time to read this blog! Best wishes as you work towards the peace preparedness brings.