COOKING WITH RICE

(Page 5 of 5)

April/May 1993
 
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DRESSING:
1 large clove garlic, minced
1 small hot pepper, minced or ¼ teaspoons cayenne pepper juice from 1 lime
1 tablespoon oil
1 tablespoon red wine vinegar
½ teaspoon ground coriander
½ teaspoon ground cumin
1½ teaspoon chili powder pinch of sugar salt to serve

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Stir dressing into salad and chill for an hour or so before serving.

Creamy Rice Pudding
This is a simple no-bake rice pudding to make with your children. It's good even for breakfast.

2 egg yolks
¼ cup maple syrup
1 tablespoon brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 cups low-fat milk
3 cups cooked brown rice
1 teaspoon vanilla
½ cup golden raisins (optional)

In a blender put yolks, maple syrup, sugar, cinnamon, nutmeg, and milk. Blend until foamy. Pour into saucepan and add rice. Simmer on low heat, stirring occasionally, until pudding thickens slightly (about 20 minutes). It will continue to thicken as it chills. Stir in vanilla and raisins. Serve chilled, sprinkled with cinnamon.

Here are a few MOTHER tips for you from Lil Carry that will add some sass to ordinary white rice. First, wash rice with cold water twice. Then cover rice with an inch of water. If you intend to eat the rice with fish or fowl, add four chicken bouillon cubes before bringing the water to a boil. If you plan to eat the rice with beef, drop in four beef bouillon cubes.

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