Coconut Lime Rice Pudding

I love rice, and I love creaminess (that's a word, right), and I have a serious sweet tooth - so I love rice pudding (when it doesn't involve raisins... eew...)  Me, and my husband, and my kids... we all love this rice pudding.  And not just in the winter, oh no, it's super yummy cold in the summer!

You'll want coconut milk from the can, sometimes also labeled coconut cream - but not the coconut cream you find next to the mixed drink stuff.  You're hunting in the "ethnic foods" aisle.  I use Botan Calrose rice.  It's delicate and slightly sweet and I love it.  I buy it in 10lb bags from Amazon Prime. I'm serious about my rice.  Sugar is easy - use whatever you like.  Granulated, brown... I've even catered to a diabetic and made it with Splenda (that's love).  It's a seriously easy and very forgiving recipe, so don't feel like you have to have every single last thing done perfectly.  Just don't scorch the bottom... that I can't help you with. (sigh)  I hope that you'll make it the first time as written, and then start experimenting.  It's perfect for when you have rice leftover from the night before (even if you have to guess how much milk you need).  You don't have all the milk in coconut? Ok, substitute dairy, rice, almond milk (it's really good all almond milk too, just increase vanilla to a full tsp and omit the lime).  Not a fan of lime? Try adding dried cranberries, blueberries and golden raisins instead.  Or, just sprinkle cinnamon or nutmeg over the top. Dig around in the pantry and get creative!

But, I mean, really... "You put the lime in the coconut..." they didn't write a song about it because it's icky. Right? Right!

Bonus points... This also fits the bill when you're in need of a dessert that's dairy and gluten free (and nut and corn, BTW)! Tootle on over to my Microwave Peanut Brittle for another dairy-free dessert option. 

Maybe now you're beginning to see why I love this recipe so.  I hope it becomes one of your go-to treats as well!

Coconut Lime Rice Pudding

1-1/3 cups rice, cooked according to package directions (I use an electric rice steamer.)
3 cans (about 5 cups) coconut milk/cream
1/2 c sugar
1/2 tsp vanilla
3 drops lime essential oil
zest of one lime, finely grated

Combine cooked rice, milk and sugar in a heavy-bottom medium pot.  Cook over medium heat, uncovered, for about 30 minutes.   I try to give it a stir every 5 minutes when cooking at medium heat, stirring constantly the last couple minutes.  You can drop the temp to medium-low and stir less often, it'll just take longer.  You'll know that it's done when it gets to "molten lava" stage.  Remove from heat, stir in vanilla, lime essential oil, and lime zest.  We add these after it's off the heat so the flavor doesn't just evaporate.

You can then pour it into individual cups, or stow it in one big covered bowl. Either way, you'll want to cover the surface with plastic wrap or parchment paper cut to fit the top surface (this keeps it from getting that icky skin).  And let it cool a while on the counter top before sliding it into the fridge.

Serve warm or cold.  Get fancy and use an ice cream scoop to serve in individual dishes with another sprinkle of lime zest and some whipped cream.  Or less fancy- in a plain bowl, curled up on the couch watching NCIS reruns with my hubs... Or is that just me?

*** Giveaway ***
And, because I love it so much (and I love you so much) I'm giving away a bottle of my favorite lime essential oil.  Tell me how you use essential oils when you cook.  Just comment on this blog post to enter. I'll draw a winner after noon CST on Wednesday, Sept. 30th.  Y'all, this is my first giveaway and I'm pretty stinking excited about it!  So please, share this with your friends.
http://www.mydoterra.com/tracynice/#/

Favorite Pilaf

I love pilaf. I happily credit my Grandma Rose for this love affair. She made hers from scratch; this is as close as I have ever tasted from a mix.

Start with Trader Joe's Rice Orzo Pilaf Mix and add a 1/4 c Israeli Couscous.
Increase water to 2-1/3 c. otherwise, prepare as directed.

This makes an excellent side for chicken, steak, salmon... yeah, anything really. Tonight it's fish sticks.  One pot, 25 minutes, tah-dah! Dinner!

Hope you enjoy as much as we do.  And ask your Grandmothers and Aunts and dear ones for their recipes. You'll miss more than hearing their voice when they're gone.

Pineapple Chicken with Black Beans and Rice

Here's a new favorite!  Quick and easy - especially when hubby will cook the chicken on the grill, and you make the rice in an electric steamer.

Pineapple Chicken with Black Beans and Rice

2-4 lbs BSCB (boneless, skinless chicken breast)

1 16 oz bottle BBQ sauce
1 22 oz can crushed pineapple, gently drained
1 16 oz can black beans (good additional source of protein)
1/2 t madras curry
2 t cinnamon (I may have been a little more generous with the cinnamon, but 2 t is close enough)
2 t dry ground mustard, or 1 T dijon mustard (like Trader Joe's)

3 c rice, cooked according to directions

Cook chicken and steam rice according to directions.  I used my favorite Calrose with a dash of wild rice blend.

While chicken and rice are cooking, combine all other ingredients in a medium pot. Simmer over low-medium heat for about 10 minutes. Let the flavors mingle. This has a fairly high sugar content, so you'll want to stir often enough you don't scorch the bottom.

Serve by making a bed of rice, with chicken on top, and pour a generous scoop of sauce over both.  We enjoyed a green salad on the side to round the whole thing out.  Yay for protein!

Parsnips... no really, they're good!

I know, I know... what am I doing raving about root vegetables?  I hear you.  And honestly, I'm not even sure how this one ended up in my recipe box.  But it did. And it's amazing.  If you like carrots, that sort of spicy-earthy taste, you'll love parsnips.  Love.  I hope you'll give it a try. 

Creamy Rice with Parsnip Puree and Root Veggies
30-40 minutes, serves 8-10 as a side dish

1-1/4 c rice (I used a mix of brown basmati and my favorite calrose)
4 c chicken or vegetable stock (or broth, just taste before salting the dish)
2-3 medium parsnips, diced should equal 2 cups
2 turnips, diced should equal 1 cup
4 medium sized carrots, diced should equal 1 cup
1 T olive oil
3/4 t salt
Salt and pepper to taste.
Grated parmesan cheese (optional)

If you don't already have one, I strongly suggest splurging on an electric rice cooker- one with a non-stick pot will run you $20-30 at Target.  Rinse the rice in the pot then fill with water - determine the right level by putting the tip of your middle finger at the rice level, the water level should be at the first crease on that same finger.  A sweet little trick I learned from my brother the chef, works every time!

Start the rice, then on to the puree:

Cut up enough parsnip to make 1 cup.  In a large saucepan or pot, heat 1 T olive oil. Add parsnips and toss to coat.  Sautee about 5 minutes, until softened but not browned.  Add 2 cups stock/broth and cook until reduced by about half.  Surface area is the trick here... the bigger the pot, the faster the evaporation.

While that's cooking:

Start a pot of water to boil with 3/4 t salt, then cut up the rest of your veggies.  Toss the cut-up veggies into the pot of water and cook 5 minutes.  When you do this, put a bowl into the sink and fill it with ice and cold water.  You'll drain the veggies then toss them into the ice water to blanch them (stops the cooking and keeps them nice and bright looking).

While the veggies are cooling:

Pour the parsnip and stock mix into a blender (or magic bullet) and puree.  If you need to add a little extra liquid, use some of the remaining stock.  Here comes the fun part.

Put the cooked rice, puree and blanched veggies all back into the large pot over low-medium heat.  Stir to combine, add the remaining stock and season to taste.  Serve hot with a little parmesan cheese sprinkled on top.  Yum! 

Modified from: http://www.epicurious.com/recipes/food/views/Creamy-Rice-with-Parsnip-Puree-and-Root-Vegetables-241352
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Tracy's Orange Chicken

This is one of our favorite meals. All the ingredients keep in the pantry or freezer so I always have them on-hand!

2 lbs boneless skinless chicken, cut into pieces (breast or thigh, doesn't matter)
2 T olive oil

Combine in small bowl:
1 jar orange marmalade (8-12oz)
2 T soy sauce
2 T triple sec or other orange liquor (may be omitted)
1 T vinegar (I like rice vinegar)
salt & pepper to taste, sometimes I add some Chinese chili paste too!

Heat the olive oil in a large saucepan or wok (I love my non-stick wok!), cook the chicken, allowing it to brown.

When chicken is nearly cooked, add sauce and bring to a boil. Reduce until slightly thickened, about 20 minutes.

Serve over steamed rice with veggie of choice. Serves about 4.

** I won a Smart Chicken recipe contest with this recipe (week 5) and it will be published in a benefit cookbook for St. Jude Children's Hospital! 

Creamy Curry Chicken

Grandmother says this is the best curry she's ever had (and that in her 82 years, she's had a lot of curry).  It's also one of my sister-in-law's favorite dishes.  As a bonus, it's dairy and gluten free (so long as your broth is too).

Creamy Curry Chicken

4 pounds chicken, cut to bite size pieces* 

3-4 T Madras Curry Powder (yellow), divided

(2) 18.5oz can Coconut Cream (look for 70% or more)

(1) 14oz can chicken broth/stock

1 t ginger paste (optional)

1 t lemongrass paste (optional)

2 T olive oil

Salt & pepper to taste

Heat oil in large skillet or wok on high heat. Toss chicken to coat with oil.

Brown chicken with 1 T curry powder, salt & pepper.  When liquid has almost evaporated, pour in broth and return to a boil for approx. 5 minutes (this should finish cooking the chicken).

Add coconut milk, remainder of curry powder, and remaining seasonings.  Simmer on medium heat until thickened.  Serve over steamed rice with vegetable of choice.

When it's too hot for this dish, but you still want curry... check out Joni's Curry Chicken Salad.  It's our "summer curry".

*I recently doubled this for a big family meal.  Instead of attempting to cut up 8 lbs of chicken breast myself, I called to get a price to have it pre-cut and found out they don't charge extra.  $2.99/lb to have it cut up for me!  What a time saver.

Balsamic Glazed Chicken

This is another favorite. Seems I can never make too much, as the leftovers never last long regardless the quantity.  Even our 4 year old gobbles this up!


Balsamic Glazed Chicken
1-1.5 lbs chicken, cut in strips or pieces
1-2 T olive oil
1/2 t salt
1/2 t ground black pepper

3/4 c balsamic vinegar
1/4 c soy sauce (reduced sodium preferred)
2 T brown sugar
1 T butter (unsalted if regular soy sauce used)

Toss chicken in oil, salt & pepper.  Cook in wok until done.

While chicken is cooking, simmer vinegar, soy and sugar in large saucepan or pot.  More surface area is better.  Whisk occasionally, until reduced and slightly thickened, 12-14 minutes.  Remove from heat and stir in butter until melted.

Toss chicken with balsamic sauce and stir to coat.  Let stand 5 minutes, then stir again.  Serve over rice with veggie of choice.  Yummy!!

When the weather's really nice and Stan's looking for an excuse to grill, or wings are on super sale, we'll make this like the original.  It's just not necessary to enjoying the full flavor of this simple recipe.

Modified from: http://www.epicurious.com/recipes/food/views/Balsamic-Soy-Glazed-Chicken-Wings-236679

Favorite Teriyaki Chicken

This is the recipe Stan requests most often (and I keep losing the paper copy, now it's in safe hands - the internet.  Whew!)

Favorite Teriyaki Chicken
1-1/2 to 2 pounds chicken, cut in small pieces
1-2 T olive oil (for cooking)

Sauce:
3/4 c water
1/2 c soy sauce (Lite if you have it)
3/4 c brown sugar
1 t crushed garlic
1/4 t ground ginger

1/2 T cornstarch
1/8 c cool water

2 cups rice, steamed.  I use Botan Calrose Rice in a rice cooker.  If you've never used one, I recommend it highly.  They're about $20 at Target, look for one with a non-stick bowl. Rinse your rice first, and then fill the water to about 1" above the rice (about the distance from the tip of your middle finger to the first crease).

Cook chicken in wok or skillet.  Once chicken is browned and partially cooked, add sauce.  Allow to boil to finish cooking chicken.  Mix cornstarch with cool water, add to chicken.  Return to boil and stir occasionally until sauce thickens slightly.  Serve hot over rice with broccoli.  Yum!

***If you can't use corn products, you can skip the corn starch: Marinade the chicken in half of the sauce for 2-3 hours, then cook it separate from the sauce.  In another large sauce pan or pot, reduce (boil out the water) from the remainder of the sauce to thicken.  Just be careful not to scorch it, since there is a rather high sugar content.

Tom Ka Gai Soup

My favorite Thai dish.  A yummy blend of creamy and lime, spicy and smooth.  I could eat a whole bucket of it- and now I can make it instead of shelling out $7 for a measly bowl.

Tom Ka Gai Soup

16-20 oz chicken broth
16-20 oz coconut cream (might be labeled milk, read the label for a 70% or better fat content)
3/4 t salt
4-8 2" long pieces lemongrass, mushed some but still intact (so you can pick them out)
1 heaping t galangal (or ginger from a jar or sliced)
6-8 oz chicken, thinly sliced (cut while still partially frozen)
2 T lime juice
8 oz straw mushrooms, about half a can
1 large tomato, coarsely chopped
1/2 c cilantro, pulled from stems
chili powder/paste/peppers and ground black pepper to taste

Combine broth, salt, lemongrass, galangal and bring to a boil.  Add chicken, coconut milk mushrooms and lime juice, return to a boil and add all other ingredients.  The longer you simmer, the better it gets.

I love this served over steamed Botan Calrose rice.


Adapted from: http://importfood.com/recipes/tcsoupwithcomilk.html

Cilantro Lime Rice

Stan wanted rice "just like Chipotle", so I made my own recipe:

3 cups rice, cooked according to package directions

1 bunch cilantro, chopped fine
2 serrano chilis, seeded and minced
Juice of 1 large lime
2 T oil (I use olive oil)
1/2 t coarse salt
1/4-1/2 t ground white pepper, to taste

While rice is cooking, combine all other ingredients in a large bowl. Mush them around with the back of a spoon to get the flavors mingling. Add the cooked rice, stir to combine. Serve warm.