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Rice Recipes

Hi!  I've been enjoying getting the newsletter the last few months, 
and I've gotten lots of good ideas and recipes from it.  Thanks!
Here are a few rice recipes that I thought everyone would like.  Both 
would be good with any kind of rice; I used basmati because we bought 
a 7-lb. bag a year ago, and are on the last half of it.  I think the 
basmati rice adds a nice buttery scent AND flavor to dishes.
Molasses Rice Pudding (from Mastercook--modified by me)
2 egg whites, or enough egg replacer to equal 2 eggs
1 1/2 cups skim or nonfat milk
1 1/4 cups cooked rice
1 cup raisins (I do not like raisins, so I don't put them in)
1/4 cup molasses
1 teaspoon vanilla (I ALWAYS add more!)
1/4 teaspoon cinnamon (more or less to taste)
1/2 teaspoon nutmeg (more or less to taste)
Preheat oven to 350 degrees.  In a medium baking dish, mix eggs and 
milk well. Add all th other ingredients, and mix well.  Cover with 
aluminum foil and bake for about 1 hour, or until the mixture is firm.
  serve warm or chilled.  (This tends to get a little dry, so check 
it after 45 minutes.)

"Fried" Rice
1 big carrot, peeled (or scrubbed well) and chopped chunky
1 stalk celery, chopped chunky
1/4 cup onion, chopped fine
whatever other veggies are in the fridge---I like peas, fresh/frozen, 
fresh green beans, etc.
1 (or more) garlic cloves, chopped fine or pressed
3 cups rice, cooked
Sautee vegetables in water, wine, veggie broth, however you like.  
Cook carrots first, adding softer vegetables last to prevent 
overcooking.  Add a little low-salt soy sauce to the cooking 
vegetables.  When veggies are done to your liking, and all the 
cooking liquid is absorbed,  add the rice, all at once.  Add more soy 
sauce, to your taste, and "fry" until the rice is separated and dry.  
Season with more soy sauce, if needed.  

Amy Campbell-Smith