Lori- the folowing are a few of my Arkansas rice recipes passes on from my great aunt. BARBEQUED RICE
Steam 1 1/3 c. white rice. Should yield 4 cups cooked rice.
In a heavy skillet melt 1 stick butter. ADD: 1 cups chopped celery 1 medium onion chopped Cook until onion and celery are clear. ADD: 2 cups cream of chicken soup 2 cups chicken broth 1 tsp. Hickory Liquid Smoke salt and pepper to taste Bring to a boil. ADD: 4 cups cooked rice ¼ tsp. Garlic salt Pour into a buttered casserole dish. Bake at 350 degrees for 30 minutes.
Great served with barbeque, baked chicken, pork roast etc.
FARMER'S RICE SALAD ( instead of potato salad)
3 cups cooked and cooled white rice ½ cup chopped onion ½ cup chopped sweet pickles ½ cup chopped celery ¼ c. chopped green peppers 3 hard boiled eggs- chopped 1 small jar pimento salt and pepper to taste 1 tsp. Prepared mustard 1 cup mayonnaise
Blend all ingredients thoroughly. Chill.
This is a wonderful replacement for potato salad.
RICE CORNBREAD
1 ½ cups milk 1 egg- beaten ½ tsp. salt 3 tbs. vegetable oil 1 ½ cups corn meal 1 tsp. Baking powder 1 cup cooked rice
Heat oven to 425 degrees. Heat oil in pan, tilt to cover bottom of pan. Combine dry ingredients. Add milk and egg. Add rice and oil. Mix well . Pour into skillet or pan and bake 20-25 minutes. Serves 10.
RICE-APPLE CRISP
2 cups cooked rice 1 can (1lb. 4 oz.) pie apples 1 Tbs. lemon juice 1 cup brown sugar ½ tsp. cinnamon ¼ tsp. salt ¾ cup flour 6 Tbs. butter ½ cup chopped pecans
Combine: rice, apples, lemon juice, ½ cup sugar, cinnamon and salt in a buttered shallow baking dish. Mix flour and remaining sugar in a mixing bowl. Cut in butter until mixture is crumbly. Stir in the pecans. Sprinkle over rice-apple mixture. Bake at 350 degrees for 30 minutes. Serve warm with whipped cream. Serves 6.
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