Southwestern Skillet Chicken with Rice and Black Beans

From the kitchen of One Perfect Bite...November in Oregon is no stroll on the boardwalk. It's almost always wet and it's hard to escape the pervading damp that penetrates and chills the bones. What's different this year is the temperature. It's been cold and we are spoiled. Locals here call any spell of weather that falls below freezing an Arctic Express. It's our version of the Mistral and, I am here to tell you, it passed through the valley last week. Our temperatures, which are normally quite moderate, plunged and we even had a sprinkling of snow. Foul weather and holiday preparations interrupted my usual exercise regime and I never got out for my daily walk. I was determined to get back with the program today. I rushed through my morning chores, anticipating what I call a sun break. While we have lots of rain, it rarely rains all day and there are usually intermittent periods of sunshine.When the sun broke through I was ready and headed out the door, full of vim, vigor and enthusiasm, despite admonitions from the Silver Fox who thought it was a bad idea. I had walked about a mile when the sky turned a steely gray and dumped its core. Within seconds I was drenched and began the trek home. You know who met me at the door and, fortunately, did not say what he was thinking. He did, however, have an insufferable grin on his face. Once warmed, I sat down to think about dinner. When the children were small, this would have been a chili day. Unfortunately, my chili recipe makes enough food to feed a small country and I didn't want to deal with leftovers. That thought, however, set me to thinking about other recipes that fall into the category I call "good grub." They're completely lacking in refinement but absolutely delicious and perfect for family and very good friends. I settled on this recipe because it's easy to do and I guarantee delicious. It's very loosely based on a recipe that appeared in Cook's Country magazine. It, sans chicken, would also be a great meal for Meatless Monday. I hope you'll give it a try. Here's the recipe.

Southwestern Skillet Chicken with Rice and Black Beans...from the kitchen of One Perfect Bite, inspired by Cook's Country magazine

Ingredients:
8 boneless, skinless chicken thighs
1/4 cup all-purpose flour
2 + 1/2 teaspoon salt, divided use
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 cup chopped onion
1/4 teaspoon red pepper flakes
4 teaspoons minced garlic
1-1/2 cups long grain white rice
4 cups low-sodium chicken broth
4 ounces Colby or Monterey Jack cheese , shredded (1 cup)
1 (15.5-oz.) can of black beans, drained, and rinsed with water
1 (10 to 12-oz.) package of frozen corn, thawed and patted dry
1/4 cup chopped cilantro
Optional: Salsa for serving

Directions:
1) In a plastic bag, combine flour with 2 teaspoons salt and pepper. Add chicken and toss to coat. Shake off excess flour and set aside.
2) Heat the oil in a large skillet over medium-high heat until just smoking. Add chicken, skin-side down, and cook until golden, about 4 minutes per side. Transfer chicken to a plate.
3) Add onion, red pepper flakes, and 1/2 teaspoon salt to skillet and place over medium heat. Cook, scraping up any browned bits, until onion is softened, about 5 minutes.
4) Stir in garlic and cook until fragrant, about 15 seconds. Stir in the rice and cook until edges turn translucent, about 3 minutes. Stir in broth and bring to a simmer.
5) Cover, reduce the heat to low, and cook for about 15 minutes. Place chicken on top of rice in skillet and cook, covered, for another 10 minutes.
6) Transfer chicken to a serving platter. Stir in black beans, corn, cheese, and cilantro. Let cheese melt for 1 minute. Season rice mixture with salt and pepper to taste. Serve with salsa. Yield: 4 servings.

You might also enjoy these recipes:
White Turkey Chili - Inspired to Cook
Navajo Tacos - Kitchen Gypsies
Southwestern Steak and Grits - The Shoe Box Kitchen
Baked Shrimp with Tomatillos - Simply Recipes
Sizzling Southwestern Flank Steak with Creamy Salsa Verde - One Perfect Bite
Southwestern Chicken Tacos - The Corn Bread Kitchen

Dal Bhat - Pokhara

Dal Bhat











From the kitchen of One Perfect Bite...Pokhara is a small Nepalese city tucked into the foothills of the Annapurna range of the Himalayas. Things, including time, move slowly here. Cars are not yet a problem, television transmission is intermittent and the air is fresh and clear. While the area tries to keep a low profile, 100,000 travelers arrive here every year. The city is a mecca for climbers and trekkers who account for 80% of its visitors. The area is also a retirement haven for Gurkha officers whose presence, coincidentally, keeps the crime rate low and the economy healthy. Those who come are charmed and pampered. Many stay. Hence, I can happily report it is possible to get fabulous pizza in the foothills of the Himalayas. The old city is much like the Kathmandu of my imagination, but accommodations are first-rate and are a welcoming place to train for, or recover from, strenuous outdoor activity. Part of the daily panoply is watching helicopters evacuate trekkers who have underestimated the toll that altitude will take on their bodies. Most recover poolside and still have the time of their life. I was completely charmed by Pokhara and its residents. If you are lured by the unusual and enjoy back roads and byways, Pokhara will enchant you as well.

In Nepal there's a entree called a Nepali set. It is an assortment of dishes arranged on a plate especially designed to feature each component of the meal. I'd like to take you through those components a step at a time and, today, we'll start with the two most basic elements of the dish. Rice and lentil are the staples of the Nepali people. They are eaten twice a day in a dish that's called Dal Bhat. The dish may be supplemented with curried vegetables, called Tarkari and pickles, but rice and lentils are always part of the meal. They will also appear on our expanded versions of the Nepali set that we'll build a step at a time. Here is the recipe for the rice and lentils that form the base of the Nepalese diet.

Dal Bhat...from the kitchen of One Perfect Bite

Ingredients:
Plain Rice (Bhat)
2 cups rice (Basmati or Long grain preferred)
4 cups (1 lt) water
1 teaspoon butter (optional)

Lentils (Dal)
1-1/2 cups lentil (any kind)
4 to 5 cups of water (depends preference of your consistency of liquid)
1/2 teaspoon turmeric
1 teaspoon garlic, minced
6 tablespoons clarified butter (ghee)
3/4 cup sliced onions
2 chillies (dried red chilies preferred)
Salt to taste
1 tablespoon fresh ginger paste (optional)

Directions:
1) To prepare rice: Wash rice and soak for 5 minutes. Boil the rice over medium heat for about 10 -15 minutes. Stir once thoroughly. Add butter. Turn the heat to low and cook, covered, for 5 more minutes until done
2) To prepare lentils: Wash lentils and soak lentil for 10 minutes. Remove anything that floats and drain. Place lentil in fresh water and bring to a boil. Add all spices. Reduce heat and simmer, covered, for 20 to 30 minutes until lentils are soft and have the consistency of oatmeal. In a small pan, heat remaining butter and fry onions, chilies and garlic. Stir into lentils a few minutes before you stop boiling. Serve with rice.

You might also enjoy these recipes:
Nepali Dal Bhat - Zack's Travel Musings
Dal Bhat - Experiments in My Kitchen
Dal Bhat - Yeti-Zone Trekking

Kheer - Pink Saturday

Ingredients for Kheer



Kheer - An Indian and Nepalese Rice Pudding



A Namaste for Pink Saturday

From the kitchen of One Perfect Bite...Kheer, the Indian version of rice pudding, was offered at the end of every evening meal Bob and I had while in India and Nepal. It's a very simple preparation of rice and milk that's flavored with a few spices and cooked down to thicken the mixture to a pudding-like consistency. It lacks the custard quality of its American cousin and can often be almost soupy. It is a very popular dessert and no wedding or festival in India or Nepal would be complete without it. It, fortunately, is very easy to prepare and it's a great dish for a novice cook or one who is just beginning to explore the wonders of Indian cooking. There are literally hundreds of recipes available for kheer. Each region of India or Nepal has a version all its own and families within those areas further modify the recipes to suit their tastes and pocketbooks. The version I'm sharing with you is one I was taught while in India and it's barebones easy to do. You'll find other, more sophisticated, versions of the dish in the recommendations found at the bottom of the this post. I hope you'll give kheer a try. Here's how to make a very simple version of Indian rice pudding.

Kheer...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup Basmati rice
1 tablespoon ghee
6 cups milk
10 tablespoons sugar
A few strands of saffron
1 teaspoon golden raisins
1 teaspoon ground cardamom
1/2 cup cashews or almonds or pistachios (thinly sliced)

Directions:
1) Soak rice in water for 30 minutes before cooking. Drain.
2) Melt ghee in a large pan. Add rice and saute until translucent.
3) Add milk to rice and simmer until liquid has been reduced by half.
4) Stir in sugar and saffron and cook until sugar is dissolved. Add raisins, nuts and cardamom and simmer for a few minutes. Remove from heat and serve warm or cold. Yield: 4 -6 servings.

You might also enjoy these recipes:
Watermelon, Sago and Carrot Kheer - Priya's Easy N' Tasty Recipes
Sweet Potato Kheer - Food for Thought
Firni: Rice Pudding with Saffron and Nuts - eCurry
Badam Kheer - Sounds Spicy
Pressure Cooker Payasam (Kheer) - Niya's World
Carrot Kheer - Maria's Menu

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Savory Rice Squares with Poblano Peppers and Pepper Jack Cheese

It's been a deadly quiet day. The last of our visitors left this morning and it is, once again, just the Silver Fox and I sitting at this large round table. By late tomorrow I'll appreciate the perfect order of our home, but right now I'm missing squealing babies, errant Legos and the sometimes probing questions of our older grandsons. I treasure each of these summers and especially my daughters who care so much about sharing family with their own children. I am blessed. Tonight's recipe was developed on the fly, years ago, when I had more impromptu guests than food and had to do the cook's version of loaves and fishes. It wasn't a miracle but it was more than passably good food. The recipe is really easy to prepare and I used to make it as an entree for myself when I was alone for dinner. The only trick to this recipe is properly roasting the peppers. I've found the easiest way to do this is to rub the peppers with olive oil and roast them at 500 degrees for 20 minutes before transferring them to a paper bag to cool before peeling. It is also important to serve the rice squares while they are still warm. This will probably involve sacrificing the first square that is cut, but I always view that one errant slice as food for the kitchen gods. I do hope you'll try this recipe. I think you'll enjoy it. Here's the recipe.


Savory Rice Squares with Poblano Peppers and Pepper Jack Cheese...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons olive oil
1 cup uncooked basmati rice
1/2 cup finely chopped onion
2 fresh poblano peppers, roasted, peeled , seeded, deveined and chopped
1 bunch small green onions
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon ground cumin
1-3/4 cups low-sodium chicken broth
1-1/2 cups shredded pepper jack cheese
1/2 cup coarsely chopped cilantro

Directions:
1) Preheat oven to 375 degrees F. Grease a shallow 1-1/2 quart baking dish. Set aside.
2) Heat oil in a large pan set over medium heat. When oil shimmers add rice. Cook and stir until rice turns opaque. Stir in onions and cook for 1 minute. Add Chilies, green onions, garlic, salt and cumin. Cook, stirring, for about 30 seconds. Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes. Remove pan from heat.
Add cilantro and 1 cup cheese. Toss to combine. Transfer to prepared baking pan. Top with remaining 1/2 cup cheese.
3) Bake, uncovered, 15 minutes or until rice is tender and cheese topping melts. Let sit 10 to 15 minutes. Cut into squares and serve. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Risotto Veronese:Rissoto with Ham - Karista's Kitchen
Peanuts and Brown Rice with Asian Dressing - eCurry
Quick and Easy Pilau Rice - Deb Cooks
Honey Rice - Malaysian Delecacies
Rice with Chutney - Ruchii
Coconut Rice - Edible Garden

Mexican Rice

Events in our corner of the world move quickly and prove, yet again, that the indefatigable Murphy is alive and well and looking for any excuse to further test his law and all its corollaries. To wit, the washing machine stopped mid-cycle this morning, no doubt aping the control panel of the oven which chose to go black during preparations for last night's dinner. I sought solace at the computer, only to find that several small pair of hands had created a screen resolution previously unseen by mankind. My composure remained intact until dinner this evening, when our 3 year old grandson, whose dad is a minister, announced, following grace, that "Opa talks to Jesus lots." That, of course, caused me to choke on my water before finally surrendering to the limitations of the day. Now, back at the computer with the strange resolution, I have another rice recipe to share with you. Anyone who spent a portion of their childhood in the late forties and early fifties can tell you about Spanish rice. It was a commonly served dish that was as good or bad as the cook who made it. Most versions of the rice were made with tomato soup and ground beef that could be quickly assembled and on the table in minutes. A few lucky souls got to have a more authentic Mexican rice which was considerably more flavorful than its Spanish cousin. There is a fine line that separates the two. Most people believe Spanish rice gets its color from saffron, and that Mexican rice gets its color from cumin and tomato. If you look at the large number of recipes that exist for both types, I'm not so sure that's really true. At least not anymore. The recipe I used as my inspiration was developed by Emeril Lagasse and he really blurred the lines between the two. I have altered his recipe to suit our tastes and eliminated ingredients such as lard and saffron. This is a great dish for lunch and I've yet to come across a teen age boy who does not love it. They accept it for what it is. Good basic food that's inexpensive and easy to prepare. I hope you'll give this dish a try. It's really good. Here's the recipe.

Mexican Rice...from the kitchen of One Perfect Bite inspired by Emeril Lagasse

Ingredients:
2 tablespoons vegetable oil
1/2 cup ground pork
1/4 pound chorizo, halved lengthwise and cut into 1/4-inch pieces
1/2 cup chopped white onions
1/4 cup chopped green bell peppers
2 teaspoons minced garlic
2 cups long grain rice
1 large tomato, peeled, seeded and chopped
4 cups chicken stock, or water
3/4 teaspoon salt
1/4 teaspoon turmeric
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh cilantro leaves
1/4 cup chopped green onions

Directions:
1) Heat oil in a medium-size heavy saucepan set over medium-high heat until it shimmers. Add pork and cook, stirring until no longer pink. Add sausage and cook, stirring, for 1 minute. Add onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add garlic and cook for 30 seconds. Add rice and cook, stirring, for 1 minute. Add tomatoes and cook, stirring, for 1 minute. Add the stock, salt, and turmeric, and stir well. Bring to a boil. Lower heat to low, cover, and cook undisturbed until all liquid is absorbed, about 20 minutes.
2) Remove from heat and let sit, covered, for 10 minutes. Uncover and fluff rice with a fork. Add the oregano and cilantro, and stir to incorporate. Turn into a decorative bowl and garnish with green onions. Serve immediately. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Beans and Rice Salad - Eclectic Recipes
Saffron and Red Pepper Risotto - Sugar Crafter
Rice and Olive Salad - La Fuji Mama
Shrimp Risotto - Coco Cooks
Spicy Tomato and Vegetable Rice - Chow and Chatter
Spanish Rice - Taste Tempters

Orzo and Rice Pilaf with Pignoli and Parmesan Cheese

From the kitchen of One Perfect Bite...This is an old family favorite that we love to serve with grilled or roast meat. It is our version of a commercial rice product that was quite popular years ago. Appetites are hardy in our family and it reached a point where the prepared mix cost nearly as much as the meat it was supposed to accompany. That didn't compute, so we came up with our own rice mix. Pilaf is one of those dishes that spans cultures and geographical regions. A more thorough examination of its rootless nature can be found here. This recipe is quite simple and if your family enjoys rice-based dishes I think they'll like this one. The cheese topping is optional but it is a very nice addition that you probably will want to try. The recipe can easily be doubled. Here's how it's made.

Orzo and Rice Pilaf with Pignoli and Parmesan Cheese...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons extra virgin olive oil
1/4 cup finely chopped yellow onion
1 teaspoon minced garlic
3/4 cup raw basmati rice
1/2 cup orzo
2 cups chicken broth
1 teaspoon kosher salt
1/4 cup toasted pignoli (pine-nuts)
Optional: 1/4 cup freshly grated Parmesan cheese

Directions:
1) Heat oil in a large skillet or saucepan over medium-low heat. Add onion and saute until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2) Add rice and orzo and cook for 2 minutes. Add chicken broth and salt. Heat to boiling. Cover pan, reduce heat to medium-low and cook for 15 minutes longer, or until broth is absorbed. Remove pan from heat. Let sit, covered, for 10 minutes before serving.
3) Add toasted pignoli and cheese (if using) to pilaf. Serve immediately. Yield: 4 servings.

You might also enjoy these recipes:
Rice and Red Lentil Pilaf: Kichiri - One Perfect Bite
Southwestern Cilantro Rice Salad - One Perfect Bite
Shrimp Risotto - Coco Cooks
Spanish Rice - Taste Tempters
Mexican Rice - Chef in You
Paella Rice Salad - Eclectic Recipes
Radish Rice -Aayi's Recipes
Zesty Rice and Barley - Living the Gourmet

Shrimp and Rice Salad with Cucumbers

From the kitchen of One Perfect Bite...The heat wave here has broken and we are again enjoying the more temperate weather that this area is known for. It is, in a word, beautiful. The days are pleasantly warm, but once the sun sets we cool down quickly. When the temperatures soared, I pulled out some of the recipes I used when we were living in Illinois and New Jersey. Summers in both areas could be unpleasantly warm, and this recipe and others like it were a godsend on hot nights when I was working. I should be ashamed to admit it, but when this was on the menu, I'd stop to pick up steamed shrimp and carry-out rice to make short work of the meal. Once home, I spread the rice on a cookie sheet and put it in the freezer for a quick cool down. It took all of five minutes to make the dressing and once it was done, I'd combine it with shrimp, cucumbers and rice and give it all a good toss. The salad went back into the freezer for another half hour to chill a bit more before before serving. It was a light, easy and delicious meal for blistering summer nights. It still is. While it's not necessary, I try to use day old rice to make this salad. The rice has more substance and holds it shape better than fresh rice when tossed. I'm not a fan of mayonnaise, so I've dressed the salad with oil and vinegar to cut back a bit on calories. I also use garden cucumbers, but remove the seeds before chopping and adding to the salad. The recipe can be doubled to feed a crowd or halved to feed just one or two, and you can, of course, substitute brown rice for white. I think you will like this easy summer entree. Here's the recipe.

Shrimp and Rice Salad with Cucumbers...from the kitchen of One Perfect Bite

Ingredients:
2 cups cooked white or brown rice
1/4 cup finely chopped shallots or red onion
1 large cucumber, peeled, seeded and chopped
1 pound cooked shrimps, shelled, deveined and cut in half lengthwise
Dressing
Juice and julienned strips of peel from 1 lemon
1 teaspoon minced garlic
1/2 teaspoon salt
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 cup chopped fresh parsley

Directions:
1) Place rice, shallots, cucumber, shrimp and lemon zest in a large bowl. Toss to combine.
2) Mash garlic and salt in bottom of a small bowl. Add mustard, lemon juice, vinegar and oil. Whisk to combine.
3) Pour dressings over salad and toss gently to mix. Add pepper and parsley and toss again. Chill slightly. Yield: 4 servings.

You might also enjoy these recipes:
Thai Tuna Salad - One Perfect Bite
Asian Chicken or Shrimp Salad - One Perfect Bite
Curried Turkey Salad - One Perfect Bite
Grilled Chicken Salad with Spicy Pineapple Dressing - For the Love of Cooking
Thai Beef Salad - The Cooking Addicts
Shrimp Salad with Lime Vinaigrette - Sauce and Sensibility

Rice and Red Lentil Pilaf - Kichiri

From the kitchen of One Perfect Bite...This is the dish you get when an Irish lass decides to make a wonderful Indian comfort food called kichiri. This is an easy, satisfying and cheap eat. I, however, managed to complicate it with a decision to make ghee, an oil that some call the clarified butter of India. Actually clarified butter and ghee are not the same thing. While there are similarities, ghee is cooked until all moisture is removed and the milk solids in the butter are caramelized. This gives it a rich nutty taste and assures that the "butter" has a long shelf life and a higher smoking point than its counterpart. I have a local source for ghee, but I wanted to attempt making it on my own. My curiosity is now satisfied and ghee is now on my been there, done that list. Vegetable oil or a mixture of one part oil to one part butter can also be used to make this pilaf. As you glance through the recipe you'll see that it is one that you can easily make your own. If you are unable to find red lentils substitute yellow. I will also add some heat the next time I make this pilaf. It is a wonderful accompaniment to curry or eggs. Here's the recipe.

Rice and Red Lentil Pilaf - Kichiri...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons ghee, vegetable oil or a mix of butter and oil
6 large garlic cloves, chopped
1 (1-inch) piece ginger, peeled and chopped
1 cup chopped yellow onion
1 teaspoon kosher salt + salt to taste
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/4 to 1/2 teaspoon red pepper flakes
1 cup long grain white rice
1/2 cup red lentils (masoor dahl)
3 cups vegetable stock
1/2 cup chopped fresh cilantro

Directions:
1) Heat ghee or oil in a large frying pan that has a lid; set over medium-high heat
and warm until oil shimmers. Add garlic and ginger and toss until it is fragrant, about 30 seconds. Stir in onions and cook until tender, about 5 minutes.
2) Meanwhile, combine salt, cumin, turmeric, coriander and pepper flakes in a small bowl.
3) Stir spice mixture into onions and cook for 1 minute, tossing to make sure everything is combined. Stir in rice and lentils and cook 5 minutes longer. Add vegetable stock and bring to a rolling boil. Stir well, reduce heat, cover pan and cook for 20 minutes. Do not remove lid. Remove pan from heat. Let sit, covered, for 10 minutes. Uncover pan and gently fluff rice with a fork. Stir in cilantro and serve hot or warm. Yield: 4 servings.

You might also enjoy these recipes:
Balti Chicken - One Perfect Bite
Kedgeree - One Perfect Bite
Braised Pork Chops with Homemade Curry and Chutney Sauce - One Perfect Bite

Tomato Coconut Rice

Flooded Rice Paddy

From the kitchen of One Perfect Bite...Years ago, Bob and I spent several weeks traveling through the American South. We were, of course, charmed by the people and the compelling history of the region. I loved the whole of the Natchez Trace and I wasn't sure that Bob, having found Savannah, would ever leave her. Savannah, save for its famed red rice, spoke to his sensibilities. Now in fairness to him, I must tell you that Spanish rice was a dinner staple when we were children and I think he simply had had his fill of anything that resembled it. Even Savannah Red Rice couldn't tempt him. I wanted to try some Southern meals this week, so I spent some time looking for side dishes that would work nicely with our main courses. I can happily report that I found one that is so delicious that even Bob will eat it. It comes from Joyce White's cookbook "Soul Food." It is very loosely based on the red rice that is served across the South, but there are decided Asian overtones as well. The secret ingredient is the coconut milk and that's decidedly unsouthern unless you find yourself in Thailand or South Vietnam. The rice bakes in the oven and uses every day ingredients to produce a unique accompaniment to grilled meat or poultry. The recipe can be doubled and brown basmati rice can also be used to prepare it. If you opt to use brown rice you should add an additional 20 minutes to the baking time that's stated in the recipe. I really think you'll love this. I know I did. Here's the recipe.

Tomato Coconut Rice...from the kitchen of One Perfect Bite, courtesy of Joyce White

Ingredients:
2 to 3 tablespoons canola oil
1 small onion, finely chopped
1 tablespoon chopped fresh basil or parsley
1 red bell pepper, cored and chopped
1 cup basmati rice rice
2 cups finely chopped plum tomatoes or well-drained petite diced tomatoes
1 cup unsweetened coconut milk
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 to 1/2 teaspoon dried red pepper flakes

Directions:
1) Preheat oven to 350 degrees F. Spray a 2-quart ovenproof baking dish with cooking spray and set aside.
2) Heat oil in a medium skillet. Stir in onion, herb and bell pepper and sauté 4 or 5 minutes, stirring. Stir in rice and sauté 2 or 3 minutes longer, stirring. Remove pan from heat.
3) Spoon rice mixture into baking dish. Stir in tomatoes, coconut milk, salt, black pepper and pepper flakes. Mix well. Cover baking dish tightly with a lid or aluminum foil.
4) Place dish on the lower oven rack and bake for about 40 minutes, or until he rice is tender, and all liquid is absorbed, stirring a couple times. Cook for another 20 minutes if using brown rice. Serve hot as a side dish to baked fish, roast chicken or meat dishes. Yield: 6 servings.

You might also enjoy these recipes:
Yangzhou Fried Rice - One Perfect Bite
Wild Rice, Celery and Walnut Salad - One Perfect Bite
Warm Asian-Style Rice Salad - One Perfect Bite

Kedgeree - Pink Saturday

From the kitchen of One Perfect Bite...Grandma Maude was not an Anglophile. Famine Irish had long memories and the only good thing she would attribute to the British was the Magna Carta. She did, however, love to cook and tell tales - some tall, some true - that were sure to make us smile. She'd let novel bits of England into her kitchen to assure those smiles. Bubble and Squeak was a favorite of hers and she, of course, had a tale to match the dish. For the uninitiated, Bubble and Squeak is a homely dish made mostly of potatoes and cabbage. It is twice cooked. The bubble represents the boiling of vegetables and the squeak is the noise made when they are turned into a skillet and fried. This was heady information for five year olds. Almost as good as Bangers and Mash and Kedgeree. In our world, Kedgeree was an exotic dish that set us apart from those who had tuna casserole on Friday nights. In truth, Kedgeree is a lightly curried breakfast dish made from rice, smoked fish, boiled eggs, parsley and some lemon juice. While its considered an English dish, it roots are Indian and it is probably an adaption of a rice and lentil dish called Khichari. The British altered the dish to suit their tastes and Grandma Maude altered it to suit hers. She dropped the eggs and the curry and created a thirty minute meal that would make the most harried of cooks smile. This is not company fare, but it is wonderful for a family lunch or supper. Here's the recipe we use.

Kedgeree...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 teaspoon minced garlic
1 cup long grain rice
1-3/4 cup fish stock or reduced-sodium chicken broth
8 ounces salmon fillet, skinned and chopped
3 ounces smoked salmon, chopped
2 tablespoons heavy cream
2 tablespoons chopped fresh dill
3 scallions, finely chopped
Salt and pepper
Garnish: dill sprigs and lemon slices

Directions:
1) Combine butter and oil in a large saucepan. Cook until butter melts. Add onion and cook over low heat until soft but not brown, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds.
2) Add rice and cook, stirring constantly, until it is transparent, about 3 minutes. Add stock and stir well. Bring to a boil, cover pan, and simmer gently, for 10 minutes.
3) Add fresh and smoked salmon. Stir well. If rice seems dry add more stock. Cook until fish and rice are tender and all liquid has been absorbed, about 6 minutes.
4) Remove pan from heat. Stir in cream, dill, and scallions. Season to taste with salt and pepper. Garnish and serve immediately. Yield: 4 servings.

You might also enjoy these recipes:

Yangzhou Fried Rice - One Perfect Bite
Shrimp Risotto - One Perfect Bite
Asparagus and Lemon Grass Risotto - One Perfect Bite

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Avgolemono - Greek Lemon Chicken Soup

From the kitchen of One Perfect Bite...If you're looking for a soup to span the seasons, I suspect you'll love this light chicken soup that's patterned after Avgolemono, a Greek soup made with chicken, rice and lemon broth. I've taken some real shortcuts with this recipe. Busy folks will love them, but they'll cost me points in my quest to earn a "foodie" merit badge. I hope you share my dislike of that word. It makes me downright uncomfortable. Someone, several years ago, decided there was an unpleasant class connotation associated with the words gourmet and gourmand. They, whoever "they" might be, wanted a word that spoke to the common man and the great unwashed. In a flash of brilliance, they plucked the word "foodie" from the rarefied atmosphere surrounding them and the era of the gourmet was put to rest. Those who love to cook and eat, and love other people who love to cook and eat, smiled and carried on, sure in the knowledge that the games and self-importance would continue unabated. I suspect we'll always remain on the outside looking in. We take shortcuts, make substitutions and listen more to table banter than the words of the current culinary super star. We - I - am a mess! I cook for fun, but I want my fun to be part of a life that revolves around more than food. I need great recipes, but I need shortcuts that make them feasible for my kitchen and family. Now here's where I'm going to get myself in trouble. I love deli chickens and canned broth. I love pre-minced garlic and, yes, I love frozen vegetables. The thing is, I want to consume my food rather than have it consume me. Now, if you want to make this soup from scratch I'll be the first to salute you. I did that once myself, and it was wonderful. It just wasn't necessary. What is necessary, is using the right kind of rice. Hopefully, you'll have access to (sushi)pearl or arborio rice. If not, use anything that works for you, save for instant or converted rice. The rice helps thicken the soup and give it its lovely creamy color. Don't overcook it. While I prefer to use fresh lemon juice for the soup, there have been occasions when I've used the bottled variety, and I'm happy to report the world didn't end. This is a very light soup and I think it works best for lunch. It takes about 30 minutes to prepare. Here's the recipe.

Avgolemono - Greek Lemon Chicken Soup...from the kitchen of One Perfect Bite

Ingredients:
8 cups canned chicken broth
1 cup uncooked pearl or arborio rice
1/2 cooked deli-chicken, skinned, boned and coarsely chopped or shredded
2 large eggs, separated
1/4 cup fresh lemon juice
2 tablespoons finely chopped parsley
Salt and pepper to taste

Directions:
1) Bring chicken broth to a boil in a large saucepan over medium-high heat. Stir in rice, lower heat and simmer gently for 20 minutes. Add chicken and simmer for 5 minutes longer.
2) Meanwhile, whisk egg whites in a small bowl until they are frothy. Stir in yolks and lemon juice and whisk to combine.
3) Remove 1 cup of broth from soup. Slowly whisk it into egg mixture. Add another cup of broth in the same manner. Remove soup from heat and pour egg mixture into it. Season with salt and pepper to taste. Sprinkle with parsley and serve hot. Yield: 4 to 6 servings.

You might also like these recipes:

Celery Soup - One Perfect Bite
Creamy Carrot Soup - One Perfect Bite
Vegan Cream of Broccoli Soup - One Perfect Bite

Calas - Sweet Rice Fritters

From the kitchen of One Perfect Bite...I'm stepping back in time today to explore 19th century New Orleans. My destination is the French Quarter. I'm searching for the donut-like fritters associated with this time and place. The sights and sounds and smells of the old city can overwhelm the uninitiated, but through the din, the imaginative who listen, really listen, will hear Creole slaves hawking calas, the sweet rice fritters whose sale will help buy their freedom. The women shout, "Belles calas, toutes chaudes!" or "Calas, nice and hot!" The cala came to New Orleans via West Africa, but unlike it's cousin, the beignet, its fame traveled no farther than this city and it was rarely found elsewhere in the South. Calas can be leavened with wild yeasts, commercial yeast or baking powder. I chose to use baking powder because I had no idea what the completed fritters would taste like and I didn't want to spend hours waiting to find out. So, an experiment borne of curiosity began. Francis Lam had written about Calas for the pages of Salon and I decided to use his recipe. It was fast, simple and straight forward. I've learned that it also produces marvelous sweet rice fritters. I thought those of you with left over rice and adventurous spirits might like to have a go at these. They are delightfully different and delicious. Here's the recipe for a wonderful curiosity that comes with a history all its own.

Calas - Sweet Rice Fritters...from the kitchen of One Perfect Bite, adapted from original recipe by Francis Lam for the Salon Media Group

Ingredients:
2 cups cooked, very cold rice
6 tablespoons all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
Dash nutmeg
2 large eggs, beaten
1/2 teaspoon vanilla
Vegetable oil
Confectioners' sugar

Directions:
1) Fill a high-sided pan with oil to a depth of 2-inches. Warm to 360 degrees F.
2) Place very cold rice in a large mixing bowl. Use fingers to break-up lumps and form separate grains. Add flour, sugar, baking powder, salt and nutmeg to rice; mix well to coat each grain with dry mixture.
3) Add vanilla to beaten eggs and pour over rice. Mix until there are no dry spots in batter.
4) Form batter into ovals or quenelles, using 2 tableside serving spoons. Working in batches, push batter into oil and cook, turning just once, until puffed and golden brown. Remove and drain on paper towels. Dust generously with confectioners' sugar. Serve hot. Yield: 12 fritters.

You might also enjoy these recipes:

Yeasted Appple Fritters - One Perfect Bite
Open Mouths Laughing - One Perfect Bite
French Quarter Beignets - One Perfect Bite

Yangzhou Fried Rice

From the kitchen of One Perfect Bite...Ten years ago we spent a brief period of time in a loft apartment. It was quite small, but with only three of us and a great deal of planning, it became a manageable, if not luxurious, space. Bob and I had sold our family home and were biding time, waiting for secondary pensions to vest before moving on to Oregon. Our youngest daughter, home following a year in Asia, made her first forays into cooking in that tiny kitchen. Fried rice was her specialty. She and I had discovered Ming Tsai, who was a Food Network star at the time and his style of cooking was perfect for that tiny space. We became wok and cleaver women and began to study, really study, Asian cooking and techniques. Years later in Yangzhou, a city near Shanghai, China I came across a fried rice that would replace the one that we crafted in that loft. No one knows for sure how fried rice became associated with the city Marco Polo once called home. The rice, in different guises, is served throughout China, and Western eyes are drawn to the color of its myriad ingredients. The version I serve is meatless and made with two cups of diced vegetables. If you prefer meat in your rice, substitute one cup of vegetables with a protein you really like. In China, we were served a version that was, most often, made with dried, reconstituted shrimp and fatback or pork belly. It's interesting to note that fried rice was served in the emperor's court, though it was wrapped in egg crepes or lotus leaves. For most of us, however, it will remain a great way to use leftover rice and bits and bobs of previous meals. There are hundreds of ways to make this rice. Here's the one I use for a great meatless meal.

Yangzhou Fried Rice - Yangzhou Chao Fan...from the kitchen of One Perfect Bite

Ingredients:
4 tablespoons vegetable oil, divided use
2 large eggs, beaten
1/2 cup finely minced yellow onion
1 teaspoon minced garlic
1/2 cup frozen petite peas, thawed and drained
1/2 cup frozen petite corn, thawed and drained
1/2 cup frozen diced carrots, thawed and drained
1/2 cup frozen edamame, thawed and drained
1 tablespoon dark sesame oil
2 tablespoons soy sauce
1 teaspoon salt
1/2 teaspoon sugar
4 cups cooked rice

Directions:
1) Heat a wok over medium high heat. Add 2 tablespoons of oil. When hot, pour in eggs and cook without stirring until lightly set, about 30 seconds. Break up eggs and transfer to a plate.
2) Add remaining 2 tablespoons of oil to wok set over high heat. Add onion and stir fry until softened, about 3 minutes. Stir in garlic and cook until fragrant. Add vegetables and stir fry until crisp tender, about 3 minutes.
3) Add sesame oil, soy sauce, salt and sugar to vegetables. Stir in rice and toss to combine. Add eggs and cook until rice is heated through. Serve hot. Yield: 4 servings.

You might also enjoy these recipes:

Warm Asian-Style Rice Salad - One Perfect Bite
Wild Rice, Celery and Walnut Salad - One Perfect Bite
Sticky Rice and Alms Giving in Luang Prabang - One Perfect Bite

Warm Asian-Style Rice Salad

From the kitchen of One Perfect Bite...I made a new rice dish to serve with miso chicken tonight. I decided to grill despite the rain, so, if you happened down our stretch of highway this evening, I would be the fool you saw manning the grill beneath that huge red golf umbrella. Miso chicken is delicious, but I'm always puzzled by what to serve with it. Summer is no problem. I make a Japanese potato salad that's a perfect compliment to the chicken. Winter is more problematic. Plain, unflavored rice simply will not do and my winter palate refuses to embrace mayonnaise based salads. So, I decided to combine hot rice with mirin wine and broccoli slaw and see what happened. In Japan, sweet rice would be used to make a dish like this. Despite its name, this rice isn't sweet and it doesn't contain gluten. It is, instead, a very sticky, short-grain rice that's used to make sushi or sweet rice desserts. As you can see, I used basmati rice to make mine. It works well, but would be difficult to eat with chopsticks because the grains do not clump. I made enough rice to feed four, but the ingredients here can easily be doubled. I used mirin, a rice wine, because I think it's less sweet than sake and is more to our taste. The rice must be hot when the mirin and vegetables are folded into it. This is a really, really easy to make and it's quite good. Here's the recipe.

Warm Asian-Style Rice Salad...from the kitchen of One Perfect Bite

Ingredients:
2 cups hot cooked rice
6 tablespoons mirin cooking wine
1-1/2 cups broccoli or cabbage slaw
Salt and pepper to taste

Directions:
Fold mirin and broccoli slaw into hot rice. Mix well. Cover pot and let sit for 15 minutes, or until mirin is absorbed. Season to taste with salt and pepper. Toss. Transfer to rice bowls. Yield: 4 servings.

Chicken and Rice Salad Veracruz - Outdoor Wednesday Hawaii

From the kitchen of One Perfect Bite...Lady Luck was with me when recipes for the Kraft From Your Kitchen to Your Country Contest were judged. This very simple recipe was our ticket to Hawaii and the gorgeous Na Pali coast on the island of Kauai. The first picture was taken from the Kalalau Trail, forever etched in this grandmother's memory as one mother of a hike. Tough doesn't begin to describe the rock scramble that's called a trail. Effort and exertion aside, it was a wonderful day that ended with dinner in a "place called Hanalei." Puff had vacated the premises years ago, but the teriyake wasn't half bad and the beer was really cold. The contest that took us there is one that was brand oriented. That means it required the use of a lot of the sponsors products. This version of the recipe calls for generic ingredients. It's simple to make and really good. In the "real" world, I use brown rice, homemade vinaigrette and left over chicken to assemble this. It works just as well with products from the grocery store. Here's the recipe.

Chicken and Rice Salad Veracruz...from the kitchen of One Perfect Bite

Ingredients:
3 large navel oranges
2 cups instant rice
1 (14.5-oz.) can low-fat chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup Italian dressing, divided use
2 teaspoons Dijon-style mustard
1 teaspoon granulated sugar
1 tablespoon orange juice concentrate, undiluted
1 pound chicken breast strips or shredded deli chicken
1 bunch green onions, white and tender green, chopped
1 cup slivered toasted almonds
1 (10-oz.) package mixed salad greens
Salt and pepper to taste

Directions:
1) Remove zest of one orange with a microplane. Add to a 3-quart saucepan with rice, chicken broth, salt and pepper. Stir to mix. Bring to a boil over medium-high heat; Cover and cook for 5 minutes. Remove from heat. Let sit, covered, for 5 minutes longer.
2) While rice cooks, peel oranges, remove pith and cut oranges into segments. Set aside.
3) Pour salad dressing into a 3-quart bowl. Add mustard, sugar and orange juice concentrate; whisk to combine. Remove 1/4 cup dressing for later use. Set aside. Add rice to bowl. Toss to combine and set aside to cool to room temperature.
4) Add chicken, green onions, almonds and orange segments to rice. Toss gently to combine.
5) Toss packaged greens with reserved 1/4 cup dressing, arrange on salad plates and top with chicken-rice salad. Yield: 4 to 6 servings.

This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Lemon-Rice Cake with Warm Blueberry Sauce

If you've spent time in Italy, chances are you've sampled this lemon flavored rice cake. It's one of my favorite desserts and I think you might enjoy it, too. It's simple to prepare and chances are you already have the ingredients needed to prepare it. I like to serve the cake warm, but it can be wrapped and refrigerated for a day. I think the cake becomes heavy if it is allowed to sit. Mine is a minority opinion. The recipe is adapted from one developed by Patricia Wells. I serve it with a simple, warm blueberry sauce that is very easy to prepare. If blueberries aren't your favorite fruit, substitute something that is more to your liking. The cake has been dressed up for its photograph. I normally serve it in a shallow bowl surrounded by fruit. This dessert does not stand on ceremony; it's true peasant fare.

Lemon-Rice Cake

Ingredients:
1 cup Arborio rice
1 quart whole milk (no substitutes)
1/8 teaspoon salt
3/4 cup granulated sugar, divided use
1 teaspoon vanilla extract
3 large eggs
Grated zest of 1 large lemon
3 tablespoons fresh lemon juice
Confectioners' sugar, for garnish

Directions:
1) Combine rice, milk, salt and 1/2 cup sugar in a large saucepan. Bring to a boil over medium heat, stirring frequently to keep rice from sticking and milk from boiling over. Reduce heat to low; simmer, stirring occasionally, until rice is tender and milk is nearly all absorbed, about 15 to 20 minutes. Watch carefully as rice can stick and burn. Remove from heat and cool for at least 1 hour.
2) Ad just a rack to center of oven. Preheat oven to 325 degrees F. Spray bottom and sides of a 10-inch springform pan with nonstick baking spray. Set aside.
3) Combine eggs and reserved 1/4 cup sugar in bowl of an electric mixer. Beat until thick and lemon colored. Add zest and lemon juice; mix thoroughly. Stir in rice mixture. Scrape into prepared pan, smoothing top.
4) Bake until rice cake is a deep golden color and center is firm to touch, about 25 to 30 minutes. Remove from oven and cool on baking rack. Cover with plastic wrap until ready to serve.
5) Remove sides of springform pan, leaving cake on base of pan. Sprinkle top with confectioners' sugar. Cut and serve with fruit sauce if desired. Yield 8 to 12 servings.

Warm Blueberry Sauce

Ingredients:
1 pound blueberries, washed and stemmed if necessary
1/4 cup sugar
1 tablespoon balsamic vinegar
2 tablespoons water

Directions:
1) Combine blueberries, sugar and balsamic vinegar in a small bowl. Let sit for 30 minutes.
2) Transfer berry mixture to a 2-quart saucepan. Add water; bring to a simmer over low heat until sugar dissolves. Simmer for 5 minutes. Serve warm. Yield: 2 cups.

Moros y Christianos - Moors and Christians + Ensalada Cubana

Moros y Cristianos - Moors and Christians - is an allusion that dates back to an era in Spain when black Muslims and white Christians lived peaceably together on the Iberian Peninsula. The Conquistadors brought rice to the new world where it was combined with native black beans, forming a dish that became a staple of the Cuban diet. I first sampled this in a cafe on Bergenline Avenue in Union City, New Jersey. The bodegas and cafes that line this street offer a bargain priced education in Cuban cooking to any who want it. I've played with this recipe over the years and have come up with a quick and easy version that is meatless and costs pennies to prepare. It's also kind to the waistline. It can be served as a main course or a side dish. I like to serve this with Ensalada Cubana, a salad that goes well with the rice and beans. I think you'll enjoy both recipes.

Moros y Christianos - Moors and Christians

Ingredients:
3 tablespoons olive oil
1 cup chopped onion
1 large bell pepper, chopped (optional)
1 tablespoon minced garlic
1/2 cup tomato sauce
2 (14.5-oz.) cans low-sodium chicken or vegetable broth
1 teaspoon apple cider vinegar
2 cups long-grain rice
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon coarsely cracked black pepper
1/4 teaspoon red pepper flakes (optional)
2 (15-oz.) cans black beans, drained and rinsed
1 bay leaf
1/2 cup chopped cilantro or parsley
Garnish: finely chopped bell pepper, etc. (optional)

Directions:
1) Heat oil in a large Dutch oven over medium-high heat. Add onion and saute for 2 minutes. Add bell pepper and saute for 2 minutes more. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, broth and vinegar. Add rice, cumin, oregano, black pepper, pepper flakes (if using), black beans and bay leaf. Mix well.
2) Bring mixture to a boil. Reduce heat, cover pot and simmer for 20 minutes, stirring occasionally. Remove from heat. Discard bay leaf. Stir in cilantro. Cover pot and let sit 15 minutes. Garnish as desired. Yield: 4 entree or 8 side servings.


Ensalada Cubana - Cuban Salad

Ingredients:
1 small head iceberg lettuce, coarsely shredded
2 cups drained pineapple chunks
1 large avocado, peeled and sliced
1 small onion, sliced thin
1/4 cup red wine vinegar dressing
Salt and pepper, to taste

Directions:
1) Place lettuce, pineapple, avocado and onion in a large bowl. Mix well.
2) Pour dressing over all; toss to coat ingredients. Season with salt and pepper to taste. Yield 4 to 6 servings.

Sticky Rice and Alms Giving in Luang Prabang

Sticky rice steamer is a Lao cooking school.

The traditional rice serving basket is called a gateep.

A double boiler used as a steamer for sticky rice.






Each morning as roosters greet first light, the sun begins to arc and the hazy rice paddies of Luang Prabang become tinged in pink and gold. This city wakens gently. Rice pots are set to steam and soon after temple drums begin a rhythmic signal that marks the beginning of a ritual as old as the Buddha himself. The morning alms procession (Tak Bat) is a living Buddhist tradition that has great meaning for the people of Luang Prabang. Monks file out of monasteries in lines that resemble threads of saffron swaying in the breeze. Townsfolk take their places on the side of the road, rice baskets in hand, to repeat, yet again, the ancient custom of giving alms. The men stand, shoulders covered in white scarfs. The women sit on stools or kneel. No one wears shoes. This is a silent procession; the stillness is broken only by strutting, crowing roosters and the scuffing of feet on hammered earth. The alms basket of each monk receives a ball of sticky rice from the right hand of every person along the route. Only the right hand may be used. The monks receive sustenance. The townspeople gain merit which they believe will bring them happiness, a peaceful life and strength to overcome any obstacles or misfortune that they might encounter. And what did I, an outsider, receive? I was strangely moved by the piety of givers and receivers and the nearly perfect silence of the procession; for a few precious moments my world stood still and I was suspended in time in a place that could be called Shangri-La.

In northern Thailand and Laos, sticky rice is served at every meal, much like bread in Europe ot the United States. The rice is soaked, then steamed and traditionally served in a wicker basket called a gateep. Diners, using their right hand, scoop a couple of tablespoons of rice at a time into a small ball, then use it to pick up a chunk of meat or vegetable, or to soak up sauces. It can be served hot, warm or at room temperature.

Sticky Rice

Ingredients:
2 cups sticky (also called glutinous) rice
Water for soaking and steaming

Directions:
1) Cover rice with 2 to 3 inches cold water in a large bowl and soak at room temperature for at least 3 or as long as 12 hours.
2) Place a steamer basket or a footed colander over the base of a steamer containing about 4 inches of water. Rinse rice until water runs clear; drain, place in steamer basket, and steam, covered, over boiling water until shiny and tender, about 20 minutes. Remove from heat. Let sit, covered, for 5 minutes. Gather rice into a mound and transfer to a serving dish or a gateep (a coverered serving basket). Yield: 4 servings.

Cook's and Traveler's Note: Many cultures still prefer to eat using traditional methods — their hands. In these cases, food is often offered communally, which is why it’s important to wash your hands before eating and observe the right-hand-is-for-eating and the left-hand-is-for-other-duties rule. If you eat with your left hand, expect your fellow diners to be mortified. And when partaking from a communal bowl, stick to a portion that’s closest to you. Do not get greedy and plunge your hand into the center. If you are left-handed, attempt to be ambidextrous — even children who are left-handed in these cultures are taught to eat with their right hand — or at least explain yourself to your fellow diners before plunging in.

Rice As the Empress Likes It - Riz L'Imperatrice en Gelee

Riz à l'impératrice is a very rich rice pudding made with vanilla custard, whipped cream and crystallized fruit that's been soaked in brandy or kirsch. It's a wonderfully festive way to usher in the New Year and it's not difficult to make. I've made a few changes to an old Julia Child recipe and, to avoid stress, I serve the pudding in martini glasses so there is no last minute unmolding to be done. That also allows me to use less gelatin and that makes for a creamier pudding. The puddings in the photograph are topped with a gelee that is nothing more than warmed and strained preserves. You could also use macerated fruit or a fruit sauce to crown the pudding. Is this my favorite dessert? Not by a long shot, but I do like to know I have a handle - however loose - on classic French desserts. This is a classic that can be moved from my "to do" to "done" list. Would I make it again? Perhaps. It's a good way to use the last of the glaceed fruit and I didn't hate it. When all is said and done, "It's a (kinda)good thing."

Riz L'Imperatrice

Ingredients:
3/4 cup finely diced mixed red and green glaced cherries
1/4 cup kirsch or brandy
2 to 4 teaspoons powdered gelatin
4 quarts water
1/2 cup white rice
1-2/3 cup + 1-1/2 cups milk, divided use
1/3 cup + 3/4 cup granulated sugar, divided use
2 tablespoons unsalted butter
2 teaspoons vanilla extract, divided use
5 large egg yolks
1 teaspoon cornstarch
3 tablespoons strained apricot preserves
1 cup heavy cream
Optional: Macerated fruit or red berry sauce

Directions:
1) Preheat oven to 300 degrees F.
2) Place fruit in a small bowl. Toss with kirsch. Sprinkle with gelatin. If you plan to mold the pudding use 4 teaspoons of powdered gelatin. Set aside.
3) Bring 4 quarts of water to a rolling boil over high heat. Add rice and cook for 5 minutes. Drain thoroughly.
4) Place 1-2/3 cups milk, 1/3 cup sugar and butter in a casserole that can move from stovetop to oven. Bring to a boil. Stir in rice and 1 teaspoon vanilla and bring back to a simmer. Cover rice with parchment paper. Cover casserole and bake until milk is absorbed and rice is tender, about 40 minutes.
5) Meanwhile, place egg yolks in the bowl of an electric mixer. Add reserved 3/4 cup sugar and beat until mixture is pale yellow and forms a ribbon when dropped back on itself. Add cornstarch and blend. Bring reserved 1-1/2 cups milk to a boil. Lower mixer speed and add milk in a thin stream to egg yolk mixture. Pour into a large saucepan and cook over moderate heat, stirring constantly, until mixture coats a spoon. Remove from heat and stir in glaceed fruit; stir until gelatin is dissolved. Stir in reserved 1 teaspoon vanilla and strained apricot preserves. Stir rice into custard, a spoonful at a time. Chill until cold but not set.
6) Beat cream until beater leaves traces on surface and cream doubles in volume. Do not overbeat. Fold cream into custard. If using a mold turn into an oiled mold or spoon into 8 martini glasses. Cover and refrigerate for 4 hours or overnight.
7) If using martini glasses top pudding with fruit or sauce. If using a mold, release onto a rimmed serving platter and surround with sauce or fruit. Yield: 8 servings.

Forbidden Rice and Jewel Tone Grains

Forbidden Rice - Chinese Black Rice

We discovered black rice in China where it is called Forbidden Rice. Story tellers insist it was grown for the exclusive use of Chinese emperors who believed it to be an aphrodisiac. I can't vouch for that. I can, however, tell you that it has a nutty flavor that's a cross between brown and wild rice. It has a coating of black bran and as the rice cooks it turns from black to a deep indigo, making it more visually appealing than its plainer country cousins. It's high in iron and amino acids and it really is good for you. Fortunately, it is no longer the sole domain of emperors and we can all enjoy this delicious rice. I love to serve it with wild salmon - the colors are hard to beat. While it can be used for risotto, I find the color of the liquid to be off putting and prefer to use the black grains in a pilaf. Using 1 part rice to 2 parts liquid and cooking with added ingredients of choice, you'll have a stunning, edible conversation piece in about 25 minutes. One cup of Forbidden Rice will provide four servings.

Himalayan Red Rice - Bhutanese Short Grain Red Rice

Himalayan Red Rice is grown in the Kingdom of Bhutan at the eastern end of the Himalayan mountains, where it literally colors the landscape. The rice is nutty and aromatic and when it's cooked it becomes pink with a soft, slightly sticky texture. Himalayan Red Rice (Bhutanese) has a bran coating that remains intact after milling, so it has the same nutritional qualities as brown rice. It cooks as quickly as white rice and in half the time of brown. It's a great source of fiber and can be used in any recipe that calls for white or brown rice. Use 1 part rice to 2 parts stock and cook for about 20 minutes, or until the liquid evaporates. The liquid turns red as the rice cooks. Let sit, covered, for 10 minutes. Stir in any desired additions. One cup of red rice will serve four.

Yellow Rice - A Recipe

Ingredients:
3/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
Pinch cinnamon
3 cups water
1 tablespoon unsalted butter
1/2 teaspoon salt
1-1/2 cups long grain or basmati rice
2 tablespoons sliced scallions

Directions:
1) In a medium saucepan, heat turmeric, cumin and cinnamon over low heat until fragrant, stirring, about 30 seconds.
2) Add water, salt, and butter and bring to a boil. Add rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until water is absorbed and the rice is tender, about 20 minutes.
3)Remove from heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve. Yield: 4 servings.

Green Rice (Arroz Verde) - A Recipe

Ingredients:
1/2 cup tightly packed cilantro sprigs
1 cup tightly packed fresh stemmed spinach leaves (about 1 1/2-ounces)
1-1/4 cups low-sodium canned chicken broth
1-1/4 cups low-fat milk
1 teaspoon kosher salt
3 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 cups long-grain white rice
1/4 cup finely minced onion
1 clove garlic, minced

Directions:
1. Put cilantro, spinach and broth into a blender and blend until the vegetables are pureed. Add milk and salt and blend until combined.
2. Heat butter and oil over medium heat. When butter is melted, add rice and sauté, stirring about every 30 seconds, until it turns golden, about 3 to 4 minutes. Add onion and garlic and cook 1 minute, stirring constantly.
3. Add contents of blender, stir well, turn the heat to high, and bring to a boil. Cover pan, turn heat to very low, and cook for 20 minutes. Stir rice carefully, cover, and cook for another 5 minutes. Take the pan off heat and let the rice steam in the covered pot for 10 minutes. Serves 6 - 8.

Recipe adapted from Fine Cooking magazine.