¾ cup Golden rice
¼ cup sugar
4 cups whole milk
1 Tbsp butter
1 tsp vanilla extract
Preheat oven to 350
Put rice sugar and butter into a 1 quart or larger dish
In a saucepan, Bring milk to a boil. Pour over rice mixture.
Bake 1 hour or until the pudding forms a golden brown skin on top.
Serve either warm or cool with fresh berries, stewed pears, peaches or apricots.
1 Cup Purple Rice
1 Can Full-Fat Coconut Milk
1 ½ Cups Water
¼ tsp Salt
1 tsp Vanilla
2 Tbsp Maple Syrup
Toasted Coconut Flakes
Toasted Slivered Almonds
Place rice in a pot with coconut milk, salt, vanilla, and water. Bring to a boil, reduce to a simmer, stir often until most of the liquid is absorbed (Usually about 30-40 minutes). Add maple syrup, fold to combine. Remove from heat and let cool.
While rice is cooking, prepare toppings
To assemble, scoop out your desired amount of pudding and top with desired toppings.
Enjoy this recipe from @relatewithraquel!
2 cups Ralston Family Farms Red Rice
Olive oil, drizzle
1/2 cup onions, diced
1/2 cup red bell pepper, diced
1 cup breakfast sausage, chopped
1 can corn, drained
1 can cannellini beans, drained
1 cup cheddar, shredded
Salt and pepper, to taste
10 eggs, scrambled
1/2 hass avocado, sliced
1 lime, sliced
Chives for garnish
Preheat oven to 350F degrees.
Cook rice according to package instructions (we cook our rice the day before so it’s cold and easier to use).
Add rice to a large bowl.
Add olive oil, onions, peppers and sausage to a large skillet on medium heat. Sauté until sausage is fully cooked.
Add onions, peppers, sausage, corn, beans, 1/2 cup cheddar and seasoning to the rice. Gently stir.
Add the mixture to an oven safe baking dish.
Scramble eggs in the pan and place on top of the rice.
Add the remaining cheese.
Place your dish in the oven just long enough to melt the cheese. About 5-7 minutes.
Add sliced avocado, chives and serve with a lime wedge.
6 Pieces of Bacon, Diced
3 Green Onions
2 Cups of Leftover Rice
Salt and Pepper to taste
In a large non-stick skillet, fry the bacon until crispy.
Set bacon aside and keep only enough bacon grease to coat the bottom of the pan.
Lower the heat to medium and scramble the eggs until fully cooked.
Add Rice, green onions, and bacon to the skillet.
Add salt and pepper to taste and cook until heated through.
1 cup Golden Rice
2 1/4 cups Water
13.5 oz Coconut Milk
2 Bananas peeled and sliced
16 oz Pecans (reserve 1/4 cup crushed)
24 oz Dried Cranberries
Maple Syrup to Taste
Cook Golden Rice on stove top according to directions.
While waiting for rice to steam, bring to a boil one can of Coconut Milk.
Carefully mix rice in with the coconut milk, stirring while allowing to boil. Simmer gently until the mixture is thick and pudding-like in consistency. Stir in 1/4 cup crushed pecans.
Portion into bowls, topping with bananas, whole pecans and cranberries as desired. Drizzle Maple Syrup to taste.