I’ve always been a fan of the holidays for as long as I can remember. The food, the family, the chaos, the fun – it’s all part of such a wonderful time of year. However, one thing that I was a little unprepared for, is how much better the holidays are when you have kids. Specifically, kids that are old enough to understand and feel the magic of Christmas!
For the past six years it feels like we’ve just barely been making it through the holidays while navigating nap schedules, food preferences, nursing babies and so on. This year though, 2018, is OUR YEAR to really start in on the magic of Christmas. I’m not planning on going overboard with too much, but making fun little changes that reflect the holidays.
One thing I don’t do often is make sugar cookies or cutout cookies, mainly because we (read: I) will eat them all in one sitting, but we do still have our cookie cutters around. One way to make food FUN for kids is to cut it or mold it into fun little shapes! For this recipe I used our snowman cookie cutter, but there’s not a reason in the world why you couldn’t use a different shape and ingredients to decorate with. Feel free to have fun with it, use what you have on hand, and let the kids get in and get messy with you! It’s the holidays after all, and there’s no better time to have fun with your food!
One quick note: I used peppercorns for the eyes in these photos, but if you do use them make sure to help your kids remove them before eating. Another great option here would be little pieces of black olives.
PARMESAN RICE SNOWMEN
- 2 cups Riceland long grain white rice
- 2 cups water
- 2 tablespoons butter
- 2 tablespoons milk
- ½ cup grated Parmesan cheese, plus more to sprinkle for “snow”
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper (white or black pepper both work well)
- ingredients to decorate with: peppercorns, sliced olives, sliced carrots, chopped sun-dried tomatoes, marinara sauce or pesto as “paint”, fresh herbs, etc.
- Combine the rice and water in a small saucepan.
- Bring to a boil, then reduce heat to simmer and cover.
- Cook for 15 minutes, then remove from heat and allow to sit, covered, for 5 minutes.
- Remove the lid and fluff the rice.
- Add the butter, milk, Parmesan, garlic powder, salt and pepper to the rice.
- Stir until well combined.
- Press the rice into the desired cookie cutter and make sure it’s packed down well, usually about ½ inch in thickness.
- Gently move the mold to the serving plate and press it out with your fingers.
- Allow the kids (or yourself) to decorate as desired.
- Dust lightly with Parmesan cheese for “snow”.
Blog post and recipe provided by Riceland blogger Heather Disarro of HeathersDish.com