2010 Riceland Rice Cook-Off

Grand Prize Winner:

Best Hors d'oeuvres - Artichoke Dip
Debbie Jones
Fisher, Arkansas

2010 Riceland Rice Cook-Off Winners

Ingredients
2 cups cooked Riceland Extra Long Grain Rice
1 can artichoke hearts, chopped & drained
1^1/2 cups Parmesan cheese, grated
1 cup Swiss cheese, grated
2^1/2 cups mayonnaise
3 green onions, chopped
1 can green chilies, chopped
1 loaf French bread

Directions
Mix all of the above together except French bread. Hollow out the bread. Place all of the above in the bread.

Bake at 400 degrees for 30 minutes. Dip with chips.

Best Main Dish - Big Kreek Rice Bake
Kelsy Dement
Bono, Arkansas

2010 Riceland Rice Cook-Off Judges

Ingredients
2/3 cup Riceland Extra Long Grain Rice
1 - 6 oz. box Riceland RICE ‘N EASY Long Grain & Wild Rice
3 2/3 cups water
2 tbsp. oil or butter
3 cups cooked chicken, diced (1^1/2 lb. of boneless, skinless chicken breast)
^1/2 cup onion, diced and sautéed
2 - 14^1/2 oz. cans green beans, drained and rinsed
1 - 8 oz. can water chestnuts, drained and chopped
1 - 4 oz. can pimentos, drained
1 - 10¾ oz. can condensed cream of celery soup
1 cup mayonnaise
1 cup grated sharp cheddar cheese
^1/2 cup grated sharp cheddar cheese (topping)
Pinch of salt

Directions
In large saucepan, combine 2/3 cup of white rice, 3 2/3 cups of water, 2 tbsp. of butter or cooking oil, the box of long grain & wild rice and sauce packet. (Cook white rice and wild rice together). Bring to boil, cover and simmer for 20-25 minutes or until liquid is absorbed.

Lightly coat skillet with oil, cook chicken on medium heat until done, turning frequently. Remove from skillet and dice chicken.

Preheat oven to 350 degrees F. Mix all ingredients together and pour into a greased, 3-quart casserole dish. Sprinkle ^1/2 cup cheddar cheese on top. Bake for 20-25 minutes or until bubbly.

Serve with salad and bread for full course meal.

Best Vegetable - Down South Salsa (Hot or Cold)
Kim Dennis
Fisher, Arkansas

Ingredients
SERVE CHILLED OR ROOM TEMPERATURE
1 can black-eyed peas (drained)
1 can corn (drained)
1 large can tomatoes and green chilies (drained)
1 cup cooked Riceland Extra Long Grain Rice
3 green onions
1 cup chopped peppers (red, green or yellow)
1 bottle of Zesty Italian dressing

Directions
Combine the above ingredients in bowl. Stir and let set, chill. Can serve with chips.

Ingredients
SERVE HOT - Garden Goulash
Same recipe except add:
1 cup shredded cheese.

Directions
Bake at 350 degrees for 30 minutes or until cheese is melted. Can also dip with chips.

Best Candies & Desserts - Riceland Rice Natilla
Brenda Enfinger
Tampa, Florida

Ingredients
^1/2 cup cooked Riceland Medium Grain Rice
2 cups milk
2 eggs
Pinch of cinnamon
^1/2 cup sugar
^1/2 tsp. vanilla extract
2 tsp. corn starch

Directions
Set aside ¼ cup milk from the 2 cups. Boil milk with a pinch of cinnamon. Before it comes to a boil, have the rest of the ingredients well mixed with the reserved ¼ cup of cold milk. Pour mixture into the hot milk and bring to a boil again over medium-high heat stirring constantly until it has a medium thick texture.

Pour into serving glass dessert cups and garnish with a light sprinkle of cinnamon powder. Serve warm or cold.

Best Salad - Nice-n-Ricey Broccoli Salad
Crystal Bradley
Newport, Arkansas

Ingredients
2 cups cooked Riceland Extra Long Grain Rice (room temperature)
2 large bunches of broccoli florets
2 green onions, chopped
1^1/2 cups finely shredded cheddar cheese
12 oz. package bacon, fried crisp and crumbled

Dressing:
1^1/2 cups mayonnaise
4 tbsp. red wine vinegar
^1/2 cup sugar

Directions
Combine dressing ingredients, mix well and set aside to blend. In large bowl, combine broccoli, rice, cheese, onion and bacon. Pour desired amount of dressing over rice/broccoli mixture and toss lightly. Serve chilled.

Best Bread - Rice Festival French Toast Casserole
Lee Ferguson
Weiner, Arkansas

Ingredients
1 loaf French bread
1 loaf Sourdough bread
10 large eggs
1 can sweetened condensed milk
1^1/2 cups milk
1 tsp. vanilla
^1/2 tsp. cinnamon
^1/2 tsp. salt
4 oz. uncooked Riceland Extra Long Grain Rice

Praline topping added before baking
2 sticks butter, melted
1 cup packed light brown sugar
^1/2 cup chopped pecans (optional)
¼ cup pancake syrup

Directions
Cut bread in 1-inch slices, and then layer in 9x13 baking dish. Mix first ingredients with mixer on low speed. No foam! Pour over bread and in between bread layers. Cover with foil and refrigerate overnight. Remove from refrigerator and let set out 15-30 minutes. Heat oven to 350 degrees. Mix and spread praline topping over bread mixture. Cover with foil and bake for 15 minutes. Cover and bake until knife comes clean from the center (15-25 minutes). Serve with pancake syrup.