Recipe: Tropical Rice, Citrus Rice, Palace Rice, and Fruit-Studded Rice Pilaf - Some recipes for Missy:

Tropical Rice
Source: Healthy Recipes
Servings: 8 (6 ounces each)

A perfect side-dish for fish or chicken.

4 cups water
2 cups white rice
2 teaspoons reduced calorie margarine
1 teaspoon salt
3/4 cup honey
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 (16 ounce) can mandarin oranges, drained
1 (15 ounce) can chunky fruit cocktail, drained

Bring water to boil over high heat. Add rice, butter and salt and return to boil. Cover, reduce heat and simmer 15-20 minutes or until all liquid is absorbed. Place cooked rice in a large bowl. Add honey, spices and fruit and toss lightly.

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Citrus Rice
Servings: 2

1 grated peel of 1 lime
1 grated peel of 1/2 orange
1 tbsp butter
3/4 cup rice
1 1/2 cup chicken broth
1 salt & pepper to taste
1 tbsp minced fresh mint

Combine lime and orange peels in small bowl. (Reserve remainder of fruit for juice for the pork.) Melt butter in med. pan. Add citrus peels and rice and saute over medium heat 2 to 3 minutes. Add chicken broth and bring to boil. Reduce heat to low. Cover and simmer until rice is tender 15 to 18 min. Season to taste with salt and pepper. Stir in mint.

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Palace Rice
Servings: 4

1/2 lb (225 g) cooked chicken breasts
1/2 lb (225 g) peeled and cooked prawns
12 oz (350 g) cooked medium- or long-grain rice
6 oz (175 g) tinned water chestnuts, sliced
4 oz (110 g) cashew nuts
4 oz (110 g) button or chestnut mushrooms
4 oz (110 g) carrots
4 oz (110 g) green peas - frozen
1 clove garlic
3 tablespoons soy sauce
2 tablespoons oil
2 eggs
Pinch Salt
Pepper to taste

In a large frying-pan heat the oil. Peel and chop the garlic and add to the pan.

Peel and slice the carrots, wipe and slice the mushrooms and add them together with the peas.

Cut the chicken into chunks, add with the prawns and stir.

Then add the water chestnuts and the cashew nuts, and stir again. Add the eggs and stir until it begins to form an omelette.

After a minute, break the omelette up, add all the rice then stir it all together.

Toss it together until the whole lot is golden and fragrant; it takes about 3 - 4 minutes.

Sprinkle on the soy sauce, check it for seasoning and serve it in bowls.

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Fruit-Studded Rice Pilaf
Source: Nestle Very Best Baking

A fruited pilaf scented with chicken bouillon is a delightful accompaniment to any meal.

2 tablespoon butter OR 2 tablespoon margarine
1 cup long-grain white rice
2 tablespoon onions
2 cup water
1 MAGGI Chicken Bouillon Cubes
1/3 cup dried apricots
1/3 cup golden raisins
1 tablespoon brown sugar

MELT butter in large skillet over medium heat; add rice and onion. Cook, stirring constantly, for 3 to 4 minutes or until rice is golden brown. Add water, bouillon, apricots, raisins and sugar. Bring mixture to a boil.

Reduce heat to low; cover. Cook, stirring occasionally, for 20 to 25 minutes or until rice is tender and most of liquid is absorbed.