Wholesome Rice Pudding

This dish is a favorite with my students. Slightly oatmeal-ish, but smoother and creamier. Also, calling it "pudding" instead of "cereal" makes it more appealing to little tummies.

1 cup rice
3 cups water
2 T butter
1 t cinnamon
1/4 t nutmeg
1/2 cup cream, half and half, or milk (nonfat milk will not have as creamy a result)
3 T raisins (optional)
2 T maple syrup or brown sugar
1 t vanilla


1) Put the rice, water, butter and spices in a pot over medium heat.

2) Simmer until the water has boiled down significantly. Be sure to stir often, as rice sometimes sticks and burns to the bottom of the pan.
3) Add the cream and raisins and simmer until thickened, stirring often.

4) Removed from heat and add maple syrup and vanilla.
5) Serve warm or cold.
Yum!

Simple Risotto

The original recipe was good, but I found it too salty and some of the ingredients too specific. Here's my adapted version, for a lower sodium version that's also easier on your wallet.

Ingredients

• 3 tablespoons unsalted butter
• 1/2 medium onion, finely chopped - for children or onion-opposed eaters, try pureeing your onion (thanks Mom!)
• black pepper
• 1 cup rice
• 1/2 cup white wine
• 3 1/2 cups low-sodium chicken broth, plus more if needed
• 1/2 cup cheese, preferably parmesan, but we're not picky. I combined some shredded cheddar with Kraft dried Parmesan.
• fresh flat-leaf parsley

Directions

1) Melt 2 tablespoons of the butter in a large skillet over medium heat. You can also you a rice cooker for this entire recipe.

2) Add the onion and ¼ teaspoon pepper and cook, stirring occasionally, until softened.

3) Add the rice and cook, stirring, for 2 minutes.

4) Add the wine and simmer until absorbed.

5) Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed. Cooking time will vary greatly depending on what kind of rice you use.

6) Add the remaining broth and simmer, stirring once, until the rice is tender and creamy. If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.

 

7) Stir in the cheese and the remaining tablespoon of butter. Sprinkle with the parsley and additional Parmesan, if desired.

Adapted from Real Simple.

Indian Spice Rice

I got this yummy recipe from my mom's grad school room mate, Carol, who is a fantastic veggie cook. I've modified it slightly so the ingredients aren't as obscure or expensive. I knew this one would be yummy just looking at the colors of the spices. So pretty!

1 T butter or oil
dash of cinnamon
few dashes of ground cloves
1 t cumin
1.5 cups rice (basmati or jasmine)
3.5 cups water
1 t turmeric
handful of frozen peas
a carrot or handful of baby carrots

Rinse the rice and set aside. Actually do this, it's important.

Heat butter or oil in a 2 quart pan over medium heat. Put in cinnamon, ground cloves (the original recipe calls for cinnamon sticks, but those are expensive, and whole cloves, which I imagine are not as nice to chew) and cumin. Stir.

Add drained rice without water and let sauté for a minute or two until it becomes fragrant.

Add water and turmeric. Bring to boil. Reduce to simmer and add peas and chopped carrot.

Cook until water is gone.

The original recipe doesn't call for it, but this rice is very yummy with a small dash of soy sauce. I'm always up for culinary cultural fusion. Also, JT and I agree it would be really nice with some cut up chicken in it, to make it more of an entree.