2009 Riceland Rice Cook-Off
Grand Prize Winner:
Catherine Cole
Harrisburg, Arkansas
1½ cups self-rising flour
1 cup white sugar
1 cup brown sugar
4 eggs
1 tsp. orange extract
1 tsp. almond extract
1 cup vegetable oil
1 cup cooked Riceland Extra Long Grain Rice
Mix all ingredients well in glass or plastic bowl. Add 1 cup chopped nuts (optional). Bake in 9x13 lightly greased or sprayed pan @ 350 degrees for 35 minutes.
May substitute flavorings of choice.
Otto Ruesewald
Weiner, Arkansas
7-10 lbs. wild turkey
2 gallons water
Salt & pepper to taste
2 cups celery, chopped
3 cups pearl onions
2 cups uncooked Riceland RICE ‘N EASY Long Grain & Wild or Riceland Extra Long Rice
Boil turkey until tender. Remove skin and debone. Put turkey meat back into broth and add celery and onions and bring to a boil. Cook for about 20 minutes. Turn off heat and add rice and cover. Let set until rice is tender.
Serves 20 people.
Linda Witt
Harrisburg, Arkansas
1 jar poppyseed dressing
1 inch fresh grated/minced ginger
Set aside
2-3 chicken breasts, cubed and sautéed until tender
1 cup stir-fried mixed Asian vegetables
3 cups cooked Riceland Extra Long Grain Rice
½ cup chopped dry roasted peanuts
Pour into buttered casserole dish and bake at 350 degrees 10-15 minutes.
Christi Hankins
Fayetteville, Arkansas
2 cups chopped chicken breasts
8 oz. cream cheese, softened
¼ cup milk
½ stick butter, melted
2 cups cooked Riceland Extra Long Grain Rice
2 cans crescent rolls
Melted butter and bread crumbs
Mix chicken, cream cheese, milk, butter and rice in a large mixing bowl and salt and pepper to taste. Press together two crescent triangles to make a square. Scoop ½ cup mixture onto each square. Fold square over and press edges to make a pocket. Brush the tops with butter and sprinkle with bread crumbs. Bake at 375 degrees until pockets are golden brown.
Violeta Hayes
Wynne, Arkansas
4 bunches of broccoli
1 cup grapes (cut in half)
½ cup sliced almonds
½ cup raisins
½ cup dates
¼ cup pimiento
1 cup cooked Riceland Perfected Gold or Chefway Conditioned Rice
1 cup crumbled fried bacon
Wash and cut off the broccoli florets from the stem, tear or cut into bite size. In a big bowl, combine broccoli, cut grapes, raisins, dates, almonds, rice and pimiento. Toss thoroughly.
Combine ½ cup mayonnaise, ½ cup rice vinegar and ½ cup sugar. Whisk until blended. Pour over the prepared mixture and refrigerate overnight. Garnish with crumbled bacon before serving. Serve cold.
Jenny Reid
Weiner, Arkansas
1½ cups cooked, cooled
Riceland Extra Long Grain Rice
2 large ripe peaches, chopped
3 green onions, chopped
3 cans tomatoes and green chilies (mild or hot)
Chopped Cilantro to taste
Mix and serve with chips or as a side dish to grilled chicken.
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