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.