Grand Prize - 2004 Riceland Rice Cook-Off
Brenda Keller
Jonesboro, Arkansas
2-1/2 cups yellow squash
2 cups cooked Riceland Extra Long Grain Rice
1 Tbsp. olive oil
1-1/2 cups finely chopped bell pepper (red, yellow, green, orange)
1 cup finely chopped onion
1 can Cheddar cheese soup
1 cup sour cream
1 box herb-flavored stuffing mix
1/2 cup melted butter or margarine
1/2 cup grated sharp Cheddar cheese
Salt and pepper to taste
Cube squash and boil with 1 tsp. salt until tender. Drain, mash and drain again. Prepare rice according to package directions, substituting 1 Tbsp. olive oil for margarine. DO NOT OVERCOOK. When done, rinse immediately with cold water; drain well. Saute' bell pepper and onion until tender. Mix mashed squash with bell pepper, onion, soup and sour cream; add rice. Salt and pepper to taste. Sprinkle stuffing mix (reserve 1/4 cup) in 9x13-inch baking dish and drizzle with melted butter; toss to coat. Spoon squash mixture over stuffing mix. Sprinkle with reserved stuffing mix and Cheddar. Cover and bake at 350 degrees for 35-40 minutes. Uncover and bake 5-10 minutes. This dish is even better if mixed several hours (or overnight) and refrigerated before baking. Add 10 minutes to cooking time.
Lynn Duke
Weiner, Arkansas
2 cups biscuit mix
1/2 cup milk
1/2 cup butter or margarine, melted
1 lb. sausage
1 cup Riceland Gold Perfected Rice, cooked
Combine biscuit mix, milk and butter in large bowl until blended. Refrigerate 30 minutes. Divide dough into 2 portions. Roll out one portion on floured surface to 1/8-inch thick rectangle, about 10x7 inches. Spread with half the sausage then rice. Roll lengthwise into long roll. Repeat with remaining dough, sausage and rice. Place rolls in freezer until hard enough to cut easily. Preheat oven to 400 degrees. Cut rolls into thin slices; place on baking sheets. Bake 15 minutes or until golden brown; serve hot. Refrigerate leftovers.
Kim Jones
Fisher, Arkansas
2 cups Riceland Extra Long Grain Rice, cooked
2 cups (8 oz.) shredded Mozzarella cheese
2 cups (8 oz.) shredded Cheddar cheese
2 cups mayonnaise
1 medium onion, chopped
1 can (4 oz.) chopped green chilies, drained
1-1/2 oz. sliced pepperoni
1/2 cup sliced ripe olives
In ungreased shallow baking dish or pie pan, combine first six ingredients. Top with pepperoni and olives. Bake uncovered at 325 degrees for 25 minutes or until bubbly. Serve with chips, crackers or vegetables.
Kim Dennis
Fisher, Arkansas
8 eggs, beaten
1 lb. sausage, browned and crumbled
1 tsp. salt
1 tsp. pepper
6 slices white bread, cubed
1 cup Riceland Extra Long Grain Rice, cooked
2 cups milk
1/2 cup Colby-Jack cheese, shredded
1/2 cup Velveeta cheese, diced
Butter an oblong casserole dish. Place bread in bottom of dish. Combine remaining ingredients and pour over bread. Refrigerate overnight. Bake uncovered at 350 degrees for 35 minutes. Let stand 5 minutes before serving.
Lynn Jones
Fisher, Arkansas
1 cup Riceland Extra Long Grain Rice, cooked and cooled
2 cans (15 oz.) shoepeg corn, drained
1 cup chopped green pepper
1 cup chopped cucumber
1 cup chopped tomatoes
1/2 cup Italian dressing
1 cup chopped red or purple onion (optional)
Garlic powder to taste
Cayenne pepper to taste
Combine all ingredients; toss lightly. Cover and chill overnight.
Kim Watkins
Jonesboro, Arkansas
Layer 1:
2 cups Riceland Plump & Tender Medium Grain Rice, cooked
2 cups flaked coconut
1/4 cup each: sugar, melted butter
2 Tbsp. flour
1/2 cup chopped pecans
Layer 2:
1 cup powdered sugar
1 pkg. (8 oz.) cream cheese, softened
1 cup whipped cream
Layer 3:
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
3 cups milk
4 egg yolks, slightly beaten
2 Tbsp. butter
2 tsp. vanilla
3/4 cup flaked coconut
1 cup Riceland Plump & Tender Medium Grain Rice, cooked
Layer 4:
2 cups whipped cream (or nondairy whipped topping)
Toasted pecans and coconut
Heat oven to 350 degrees. Spray 9x13 dish. Combine Layer 1 ingredients; press into dish bottom. Bake 10 minutes; cool completely. Combine Layer 2 ingredients and spread over cooled first layer. For Layer 3, mix sugar, cornstarch and salt in saucepan; gradually add milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir half of hot mixture gradually into egg yolks. Blend into hot mixture in saucepan; boil and stir 1 minute. Remove from heat. Add butter, vanilla, rice and coconut. Cool to room temperature; spread over second layer. Spread whipped cream over third layer; sprinkle with pecans and coconut. Refrigerate at least 2 hours.
| | | |
| |
|
