Arroz Doce - Lemon Rice Pudding Recipe

This is a lemon rice pudding from Portugal. All the ingredients are readily available, will serve six to eight, it is very inexpensive and everyone will enjoy it.

Ingredients:
3/4 cup medium or short-grain rice
5 cups milk
1-1/2 T. grated lemon rind
3 T. butter
3 egg yolks
1/2 cup sugar
3 T. fresh lemon juice
1/4 t. ground cinnamon

Step 1. Bring 3 cups water to a boil and gradually add the rice. Cook, stirring, two minutes then remove from heat and drain the rice in a colander or sieve.

Step 2. Combine 2-1/2 cups milk, the lemon rind and butter in a heavy saucepan. Bring to a boil and add the rice, stirring. Cook over very low heat, stirring frequently. After 30 minutes or when the rice absorbs all the milk, stir in the remaining milk and continue cooking until the rice is soft and the mixture looks like a thick, creamy sauce.

Step 3. Beat the egg yolks with the sugar until light and lemon colored. Add the lemon juice. Fold the egg mixture into the rice and set over low heat, stirring constantly for 4 or 5 minutes, spoon the rice into a serving dish, allow to cool. Dust with ground cinnamon and serve.

Arroz Graneado - Spanish Rice Recipe

Most Spanish rice is laced with tomatoes. This is the recipe which most families use in Spain. Serves four.

Ingredients:
2 T. oil
1 clove garlic
1 cup long-grain rice
2 cups water
1 t. lemon juice
Salt to taste

V.S.P. Brown whole clove of garlic in oil, add rice and sauté until golden. Add the boiling water, lemon juice and salt to taste. Boil 5 minutes. Reduce heat and simmer, covered, 15 minutes longer. Rice should be dry with loose grains. If you like, add diced tomatoes just before serving. Serve with roast or chops.

Paella Valenciana Recipe

This will serve six and is well worth the effort and expense.

Ingredients:
2 broiler-fryer chickens, cut up
1/4 cup vegetable oil
1/2 t. salt
1/4 t. coarsely ground pepper
2 or 3 clove garlic
1 chorizo or Italian sausage
2 medium onions, chopped
2 cups uncooked long-grain rice
1 16-oz. can tomatoes, with juice
1 10.5-oz. can whole clams
2 cups chicken broth
1/2 t. saffron
1 lb. shrimp, shelled and deveined
1 large green pepper, diced
1 (4-oz.) can pimentos, diced
1 cup fresh or frozen peas
Chopped parsley for garnish

Brown chicken pieces in oil until skin is crisp and golden. Sprinkle with salt and pepper. With garlic press, squeeze garlic over chicken. Place chicken in a 4-quart baking dish or Dutch oven.

Slice sausage 1/2-inch thick. Brown sausage in oil left in skillet. Add slices to baking dish. Cook onions in skillet until soft but not brown; add to baking dish.

Combine rice, tomatoes, juice from clams, chicken broth and saffron; mix well; turn into baking dish. Cover and bake at 375 degrees for 45 minutes.

Halve clams; add to baking dish with shrimp, green pepper, pimentos and peas. Stir well. Add more chicken broth if necessary. Cover and bake 30 minutes longer. Serve on platter garnished with chopped fresh parsley.

Rice and Seafood Salad Recipe

This is a very French salad which we have been enjoying for years. Serves 6 to 8.

Ingredients:
18 oz. frozen salad shrimp
1 cup uncooked long grain rice
1 t. turmeric
2 cups chicken broth
10 black olives
Salt and pepper to taste
2 red pimentos
12 small fresh mushrooms
1/4 cup olive oil
1 clove garlic, crushed
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup French dressing
Crisp lettuce for garnish

V.S.P. Fully defrost the shrimp. Cook the rice in the usual way, substituting the chicken broth for water and adding the turmeric. Cook rice until chicken broth is absorbed and rice is fluffy. Allow to cool.

Pit and slice the olives; cut pimentos in strips. Cook mushrooms and garlic in olive oil for 10 minutes. Remove from heat and cool. Mix all ingredients lightly together, mixing in the oil and garlic the mushrooms were cooked in. Mix the mayonnaise, sour cream and French dressing, then mix into the salad. Chill in a round bowl 1-1/2 hours and then unmold and decorate with crisp lettuce. The turmeric gives the rice a yellow color and is especially attractive with the shrimp.

Micheliner’s Rice Salad Recipe

This very simple rice salad is from Paris. Inexpensive, good for everyone and all will enjoy it. Serves 5 or 6.

Ingredients:
1 cup uncooked long grain rice
2 cups chicken broth
2 tomatoes, skinned and seeded
7 oz. can tuna
Black olives, pitted and halved
Salt and pepper to taste
2 or 3 T. olive oil
Lettuce for garnish

V.S.P. Cook the rice in the chicken broth, covered, until the liquid is absorbed. Allow to cool. Cut the tomatoes in rather small cubes. Lightly mix all the ingredients with the rice and moisten with the olive oil. Line a bowl with crisp lettuce. Fill it with the rice salad and serve cold.

Rice with Zucchini and Ham Recipe

This very simple dish is a great way to use some of those fresh zucchini which are often offered to you. Serves 6.

Ingredients:
4 T. butter or margarine
1 lb. cooked ham, diced
1 large clove garlic, minced
2 medium zucchini, diced (about 1-1/2 to 2 lbs.)
1/2 cup chopped parsley
Salt and pepper to taste
2 cups raw rice (6 cups cooked)
1/2 cup grated parmesan cheese

Step 1. Melt the butter in a large skillet or shallow Dutch oven. Add the meat and cook it for 4 minutes or so over medium heat. Stir in the garlic and add the zucchini. Turn the heat to medium-high, toss the zucchini to coat it all with butter, and sauté it, uncovered, stirring frequently, for about 10 minutes, until it is just cooked. Add the parsley and cook for another minute or two. Sprinkle with salt and pepper.

Step 2. While the zucchini cooks, prepare the rice according to your usual method. Add the hot rice to the pan and carefully mix it with the zucchini and ham, over low heat, adding about 6 tablespoons of grated cheese. Taste and add salt, pepper or cheese as needed. Serve hot accompanied by a big green salad.

Salmon Rice Salad Recipe

This is another opportunity for you to demonstrate your artistic talents. This will serve 10 to 12 as an appetizer or 6 to 8 as a first course.

Ingredients:
1 cup uncooked rice
1 cup beet juice
1 cup water
Salt to taste
1 cup flaked canned salmon
6 green stuffed olives, sliced
1 red pimento, sliced
1 cup frozen peas, cooked with 1 t. basil
Chopped parsley
3 T. French dressing
3 T. mayonnaise

V.S.P. Cook the rice in the beet juice and water until all the liquid is absorbed and the rice is fluffy. Let cool. Add salt to taste. Lightly mix with salmon, olives, pimento and peas. Mix the French dressing and mayonnaise. Add only enough dressing to moisten the salad; it doesn’t need much. As you assemble the dish, check it for taste and eye appeal. Serve cool.

Florentine Rice Recipe

Italian spinach with rice. Serve this with your favorite roast or chops. Serves 4.

Ingredients:
1 cup uncooked long-grain rice
1/2 t. salt
1 T. lemon juice
1/4 lb. fresh spinach, well rinsed and drained, chopped
1 T. butter
1/2 t. dried basil
1/8 t. garlic powder
Dash black pepper
Parmesan cheese for garnish

V.S.P. In covered saucepan, cook rice in 1-1/2 cups boiling water with salt and lemon juice. Just before rice is tender, add chopped spinach. Cook until tender, about 5 minutes more. Add remaining ingredients and mix well. Serve hot with parmesan cheese.

Broccoli and Rice Recipe

This dish can be assembled very quickly and everyone will enjoy it.
Ingredients:
2 cups hot water
1 pkg. onion soup mix
1-1/3 cups instant rice
2 T. butter or margarine
1/2 t. salt
1/4 t. pepper
1 T. lemon juice
1 10-oz. pkg. frozen broccoli (chopped or spears)

Step 1. Add water to onion soup mix and stir. Add rice, butter, salt, pepper and lemon juice.

Step 2. Place frozen broccoli in greased 2-quart casserole. Pour rice mixture over broccoli. Cover with a tight fitting lid and bake in 375 degree oven 45 minutes. Stir lightly just before serving with roast meat or chops.