Grannys Sweet Rice Food

GRANNY'S NANA PUDDING

Steps:

• In a chilled bowl, with chilled beaters, beat the cream and confectioners' sugar together until soft peaks.
• Whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream and the salt in a large bowl.
• Reserve 4 to 6 cookies for garnish and layer half of the remaining cookies among the bottom of 4 to 6 16-ounce serving dishes (or mason jars), or in a trifle bowl (or other large glass serving dish). Next, drizzle half of the caramel over the cookies, then a layer of half the bananas, then half the pudding mixture. Repeat the layers with the remaining ingredients. Top with the whipped cream and a butter cookie or cookies. Serve or chill up to overnight.

MOM'S SWEET RICE CEREAL

Steps:

• In a medium saucepan -- bring water and 1/2 Tbl butter to boil.
• Add rice and stir to combine. Remove from Heat and cover 5 minutes.
• Add sugar and 1/2 Tbl butter, stir to combine.Serve in your favorite cereal bowl, add milk and sprinkle with cinnamon Sugar mixture.

BASIC STICKY RICE

Steps:

• Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.
• Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don't allow water to touch sieve) and steam, covered, for 15 minutes.
• Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.

GRANNY'S BROWN RICE COOKIES

Steps:

• In a large mixing bowl, stir together brown rice flour, salt, ground pecans, and dark seedless raisins.
• In a small mixing bowl, whisk together maple syrup, melted unsalted butter, egg, and vanilla extract.
• Add wet ingredients to dry, and mix until well combined.
• Cover bowl, and refrigerate for 12 hours--or overnight.
• When dough is ready to bake: preheat oven to 350 degrees.
• Lightly grease 2 baking sheets.
• Shape cookie dough into 1 inch balls and place on prepared baking sheets; then flatten each dough ball with the bottom of a juice glass dipped in brown rice flour. (Cookies can be placed close together--baking will not change their size.).
• Bake for 12 to 15 minutes, or until cookies are light brown underneath (tops will not brown much).
• Transfer finished cookies to wire racks to cool before serving.

GRANDMA'S FAVORITE CHICKEN AND RICE

Steps:

• Place chicken in a covered baking dish that has been sprayed with Pam.
• In a bowl, mix other ingredients well and spoon over chicken.
• Sprinkle with paprika and cover pan with lid.
• Bake at 350 degrees for one hour and 15 minutes.
• Remove cover and serve.
• Enjoy!

GRANNY'S DIRTY RICE

Steps:

• In a large skillet, brown ground beef and sausage; drain off excess fat.
• Add onion, bell pepper and celery and saute until tender.
• Add cream of mushroom, celery and chicken soup and rice; mix well.
• Pour into greased large oblong baking dish.
• Cover tightly with foil.
• Bake at 325 degrees for 1 1/2 hours.

GRANNY'S RICE PUDDING

Steps:

• Preheat oven to 450.
• Beat yolks of eggs. Add other ingredients except for egg whites. Mix well.
• Pour into buttered casserole dish. Bake for 45 minutes.
• Beat egg whites with sugar and vanilla until peaks form.
• Add to baked pudding and brown under broiler.

GRAN'S SWEET AND SOUR PORK AND RICE

Steps:

• Take the green pepper chunks and boil them in a little water (1/4 - 1/2 cup) for 2-3 minutes. Do not drain.
• Combine the flour, eggs and garlic powder into a loose batter. Dip the pork cubes and brown them in hot oil in a dutch oven over medium high heat. If there is any batter remaining, brown it in the oil with the pork.
• Add 1/2 of the consommé, the pineapple and its juice, the green pepper and its cooking water. Cook, covered on medium about 30 minutes.
• Prepare plain white rice using usual recipe. Saute the bacon, onion and celery together until the vegetables are transparent and soft. Do not brown veggies or crisp the bacon. Stir the veggies and bacon into the hot white rice.
• Combine sugar and cornstarch. Stir in the remaining consommé, the vinegar and the soya sauce. Stir cornstarch mixture into pork and simmer 5 minutes.
• Serve pork over rice.

GRANNY'S CHEROKEE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place ground beef and onions in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat.
• Add the soup, rice, tomatoes, garlic powder, thyme, oregano and sugar. Mix well and cook over medium heat for 10 minutes. Place in a 9x13 inch casserole dish.
• Top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.

GRANDMA'S RICE PUDDING

Steps:

• Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.