Quick Teriyaki Bowls

Saute:

1 lb chicken breast, cut into bite size pieces

In a small bowl, combine the following ingredients thoroughly (no lumps):

1/2 cup light brown sugar
2 Tablespoons rice or apple cider vinegar
1/4 cup soy sauce
1 teaspoon grated ginger
2 cloves minced garlic
1 Tablespoon cornstarch

Add sauce to chicken, stirring constantly.  Cook until it thickens into a shiny glaze.

Serve with rice and steamed broccoli.

Congri

1 pound black beans
8 cups water
4 Tablespoons oil

Rinse beans and place in pressure cooker with water and oil. Cook the beans on High Pressure for 32 minutes with a natural pressure release.

2 Tablespoons oil
1 cup onion, diced
2 garlic cloves, minced
1/2 teaspoon cumin
beans and black water
1/2 teaspoon oregano
1 Tablespoon kosher salt
24 turns of the pepper mill
2 cups rice
2 bay leaves

In a large sauce pan heat oil on low. Saute onions until translucent, about 10 minutes.  Add garlic and cumin and cook for one minute.   Add the beans and black water (the water the beans were cooked in), oregano, salt and pepper, and rice.  Stir well.  Add bay leaves.  Bring to a boil.  Reduce heat to a simmer.  Cover and cook for 20-25 minutes.  Remove and discard bay leaves.  Serve hot.

Congri makes a great filling for burritos too.

Inspired by The Hungry Cuban.

Ris à l'amande

2 cups rice
1 pint whipping cream
1 teaspoon almond flavoring
2 cups milk
3/4 cup sugar

1 whole almond
cherry pie filling, warmed

Cook rice.  Add milk while rice is hot.  Add sugar and almond flavoring.  Let cool.

Whip cream and fold into cooled rice mixture, hiding the whole almond inside.  Chill.  Serve topped with pie filling.

Rice Cooker Golden Rice

13.5 oz can of coconut milk (shaken or stirred til smooth, full fat)
2 1/4 cup stock (beef or chicken)
1 1/2 teaspoons sugar
1/2 teaspoon turmeric
1 1/2 Tablespoons fish sauce
pinch saffron threads (optional)
2 cups rice

Place all ingredients in rice cooker and stir.  Cook on white rice setting.

Slight variation of recipe found in Knack Thai Cooking.

1/2 batch:

6.9 oz coconut milk

1 1/8 cup stock

3/4 teaspoon sugar

1/4 teaspoon turmeric

3/4 Tablespoon fish sauce

1 cup rice

Rice Cooker Coconut Rice

13.5 oz can coconut milk (shaken or stirred till smooth, full fat)
2 1/4 cups water
1/2 teaspoon salt
2 cups rice

Place all ingredients in rice cooker and mix well.  Cook on white rice setting.

Slight variation of recipe found in Knack Thai Cooking.

Rice Cooker Lemon Rice

4 teaspoons butter
2 cups rice

2 cups water
2 cups chicken broth
4 Tablespoons fresh lemon juice (and the lemon zest)
1/2 teaspoon basil
1 teaspoon salt

Saute rice in butter until fragrant (optional).  Pour everything in the rice cooker and set for white rice setting.

Rice Cooker Cafe Rio Rice

1 32 oz box chicken stock
2 cups white long grain rice
3 Tablespoons butter
juice and zest of three limes
3 Tablespoons finely chopped cilantro
1 teaspoon salt
1/2 teaspoon cumin

Put everything in a rice cooker and press the white rice button!

Inspiration for this recipe comes from here.  I will say, sauteing the rice in butter adds a pleasant depth of flavor if you wanted to take the time to do that.

Rice Pudding

1 cup boiling water

1/8 teaspoon salt

1/2 cup rice (pearl rice if possible)

Combine and cook 7 minutes.

2 cups milk

2 cups Half and Half

4 Tablespoons butter

Add to rice mixture and stir.  Simmer on low 1 hour, stirring frequently.

2 eggs, beaten

1/2 cup + 2 Tablespoons sugar

Slowly stir into simmering mixture.

(Might want to temper those eggs first.)

Stir and cook for 2-3 minutes longer.  

Remove from heat, cool for two minutes.

1/2 teaspoon vanilla

1/2 raisins

1/2 teaspoon nutmeg (or grated orange rind)

Slowly stir in vanilla, raisins, and nutmeg.

Rice Pudding is a Heritage Recipe from Grandma Carlene (Palmer).