The holidays have come and gone and the new year is here and my family is still enjoying Success Rice and Minute Rice. I received samples over the holidays and ended up trying them closer to the new year. I wish I had sampled them early on, because I discovered something new. I cannot tell you how many times I have passed by both Success and Minute Rice when I am on the rice aisle at the supermarket. Now that has all changed.
I just loved that they came in varieties that my family loves. We primarily eat Basmati and Jasmine Rice. I usually shy away from multi grain rice, but we sampled the Minute Rice, Multi-Grain Medley and it was delicious. Just the other day, we decided to try the Multi-Grain Medley. We just wanted something light after all of the holiday eating. I did at some bouillon cubes and it was a great snack. My daughter loves to eat rice. The individual packets are perfect for her, because she can quickly prepare a bag and take it on the go. The portions are perfect, it satisfies her rice craving and is filling. It is giving her portion control. I know it is different, but that is the life of a college student.
Over the holidays both Success and Minute Rice shared these great recipes below: Some of the recipes can still be prepared year around. I plan on trying the zucchini banana multi-grain bread.
cranberry pecan Multi-grain stuffing
1 tablespoon olive oil
½ cup onion, chopped
½ cup celery, chopped
¼ teaspoon poultry seasoning
½ cup dried cranberries
1 cup chicken broth
1 bag Minute® Multi-Grain Medley, uncooked
½ cup chopped pecans, toasted
Salt and pepper, optional
· Heat oil in a medium saucepan over medium heat. Add onion and celery and cook 2 minutes. Add poultry seasoning, cranberries and broth.
· Bring to a boil and stir in Multi-Grain Medley. Cover, reduce heat and simmer 5 minutes.
· Remove from heat and let stand 5 minutes. Stir in pecans and season with salt and pepper, if desired.
BOURBON RAISIN & BASMATI RICE PUDDING
1 bag Success® Basmati Rice
2 cups half-and-half
½ cup granulated sugar
1 ½ teaspoons pure vanilla extract
1 medium orange, zest removed and sliced in half
½ teaspoon ground cinnamon
1 pinch kosher salt
¾ cup golden raisins
3 tablespoons bourbon
2 large eggs, beaten
Directions: In a heavy bottomed saucepan, combine half-and-half, sugar, vanilla, orange zest, cinnamon and salt and place over medium heat. Stir frequently and watch closely so half-and-half mixture does not come to a boil.
Cook rice according to package directions. Meanwhile, place raisins and bourbon in a microwave safe bowl and cover with plastic wrap, piercing a few holes in plastic wrap with a knife. Microwave on high for about 30 seconds and set aside to allow raisins to plump for 3-5 minutes.
Whisk the eggs in a medium-sized heatproof mixing bowl. Turn the half-and-half mixture down to low heat and pour ¼ cup of the heated half-and-half into the beaten eggs while continuously whisking. Repeat with another ¼ cup, continuously whisking, followed by another ¼ cup. Add the warmed eggs into the saucepan while whisking, turning the heat back to medium. Add the cooked rice to the saucepan and continue stirring occasionally until mixture is slightly thickened and rice is very soft (about 10 minutes). Fold in the plumped raisins, bourbon and the juice from half of the orange. Remove from the heat and serve rice pudding warm or chilled, garnished with orange segments and a pinch of cinnamon, if desired.
LAOTIAN NAM KHAO (CRISPY RICE BALLS) IN LETTUCE WRAPS (Serves 6 – 8)
1 bag Success Jasmine Rice
2 spicy pork sausages
½ cup unsweetened grated coconut
1 tablespoons red curry paste
1 tablespoon sugar
1 teaspoon salt
1 tablespoon fish sauce
¼ cup breadcrumbs
6 scallions, thinly sliced
2 limes, cut in wedges
Butter lettuce or Iceberg lettuce leaves (whole)
Cook Jasmine rice according to package directions. Meanwhile, cook the sausage in a skillet until lightly browned. Add coconut and curry paste to sausage mixture, remove from heat and set aside to cool.
In a medium-sized mixing bowl, combine sugar, salt, eggs, fish sauce and breadcrumbs. Fold in most of the chopped scallions (reserving remaining scallions for garnish). Add the rice and sausage mixture to the mixing bowl and stir well. Allow the mixture to rest for 15 minutes and roll into golf ball-sized spheres.
In a frying pan, heat canola oil to 350 degrees. Carefully drop several of the rice balls into the hot oil, turning gently but frequently to ensure an even browning. Once golden and crispy on the outside, place balls on paper towel to drain and season to taste with salt and pepper. Serve warm with remaining chopped scallions, lettuce leaves and lime wedges.
Tip: Serve with sweet chili sauce for dipping if desired.