Preparation:

1. Soak the rice in a cup of the milk for two hours. Turn into a farina-kettle; add the rest of the milk, and simmer until the lice is tender.
2. Rub the butter and sugar to a cream. Beat up the eggs, and whisk this into them until the mixture is very light. Let the rice cool a little while you are doing this.
3. Stir all together, flavor, put into a buttered mould, and bake about three-quarters of an hour in a moderate oven. If baked too long the custard will separate into curds and whey.
4. Eat warm with sauce, or cold with sugar and cream.

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Ingredients:
1 pound fresh asparagus
1 pound cooked and cleaned shrimp (your choice of size)
1tbs butter
1tbs extra virgin olive oil
2 cloves of minced garlic
1/4 cup zesty italian dressing
1 cup rice of your choice (I prefer wild rice)
dash of salt and pepper

Preparation:

1. In a heavy skillet melt butter on low to med low heat, add olive oil, add garlic and lightly sauté.
2. Cut away tuff ends of asparagus, add to skillet and cook until stalks slightly bend when lifted, (don’t make asparagus to soft, leave a little crunch(, add zesty italian dressing, stirring often, until a creamy look comes to the sauce.
3. Add shrimp and cook only till shrimp are heated.
4. Serve over cooked rice, with rice on bottom, then asparagus arranged over rice, then top with the shrimp and spoon the sauce over the top. Salt and pepper to taste.

submitted by Bernie Carle, Hurley NY

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Ingredients:
2 cups rice
4 oz ham, diced
2 eggs
8 oz ricotta cheese
8 oz mozzarella cheese, shredded
2 Tbs parmesan cheese
1/2 cup seasoned bread crumbs
salt, pepper
bread crumbs for coating rice balls
olive oil

Preparation:

1. Cook rice until sticky. Let cool.
2. Combine with ham, eggs, ricotta cheese, mozzarella cheese, parmesan cheese and 1/2 cup seasoned bread crumbs. Season with salt and pepper.
3. Using your hands, form the rice mixture into 1-inch balls. Roll in additional bread crumbs.
4. In a small, deep skillet, heat enough oil to cover the rice balls (350 degrees F). Fry the rice balls a few at a time, turning as needed to ensure even browning.
5. Drain on paper towels.

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Ingredients:
400 g (0.9 lb) rice
25 g (0.9 oz) butter
8 dl (3 1/4 cups) chicken broth
4 tbs grated parmesan cheese
salt, pepper
2 eggs
1/2 cup mozzarella cheese, in cubes
1/2 cup diced ham
dried bread crumbs
oil

Preparation:

1. Melt butter in a pot. Add rice and sauté for a couple of minutes. Reduce heat to low and add enough stock to just cover the rice. Keep adding warm stock as needed to maintain covering. Continue this process for about 20 to 30 minutes, until rice is tender. Add grated parmesan cheese, salt and pepper. Let cool.
2. Combine mozzarella cheese and ham cubes.
3. Stir 1 egg into the rice until well blended. With moist, but not wet hands, form a 1 to 1 1/2 inches ball of the rice mixture in the palm of one hand, and, using the other thumb, make a depression as deep as the first joint of your thumb. Into this depression, place some of the mozzarella cheese/ham mixture. Pull the rice surrounding the hole over the filling to cover and seal the filling.
4. In pie plate, beat egg. Pour bread crumbs into a shallow dish. Dip each ball quickly in beaten egg and then roll in breadcrumbs to coat.
5. Deep fry the rice balls a few at a time until golden brown. Drain on paper towels, and serve hot.

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Ingredients:
3/4 cup raw rice
7 1/2 cups milk
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg or cinnamon (optional)

Preparation:

1. Wash the rice and drain.

 

2. Scald milk with raw rice. Add sugar, salt and spices.

 

3. Pour into a greased baking dish and bake at 165 C (330 F) for 90 minutes or until the rice is thoroughly done. Stir every 20 minutes.

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1. Beat eggs and sugar together until light, and work the butter well into the rice. Next, stir up with this the beaten eggs.

 

2. Season and make into croquettes of whatever shape you may fancy. They are pretty, moulded into the form of pears, with a clove blossom, end outward, at the large end, and the stalk of another projecting from the small, to represent the pear-stem. You may find it advisable to use a little flour in working the rice paste, but be careful not to get it too stiff, in which event the croquette, of whatever composed, ceases to be a delicacy.

 

3. Roll in flour, then in the beaten egg, lastly in the powdered cracker, and fry, a few at a time, in sweet lard or butter.

 

4. Rice croquettes are sometimes eaten, with powdered sugar sprinkled thickly over them, as a dessert, or sweet sauce is served with them. They are delicious when properly mixed and cooked.

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Ingredients:
10 large bell peppers
500 g (1 lb 2 oz) ground beef (or mixed meat)
1 onion, finely chopped
2 garlic cloves, minced
1 egg
2 Tbsp rice
1/2 l (2 cups) tomato sauce
4 Tbsp flour
4 Tbsp oil
salt, pepper

Preparation:

1. Clean out the peppers.

 

2. Combine ground beef, onion, garlic, egg, rice, salt and pepper. Stuff the peppers with the mixture.

 

3. Make a roux: heat oil in heavy pot. When oil is hot, gradually add flour, stirring constantly. Cook for 2 minutes.

 

4. Place stuffed bell peppers in a pot. Pour tomato sauce over the stuffed peppers. Cover and cook on low heat around 1 hour. When peppers are soft and meat is done, add the roux to the tomato sauce. Let boil for few minutes.

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Ingredients:
300 g (10 oz) cooked rice
3 Tbsp sugar
2 egg yolks
4 Tbsp coconut milk powder
juice of 1/2 lemon
170 g (6 oz) grated coconut (or coconut flakes)

Preparation:

1. Mash half of the cooked rice. Combine with remaining rice, sugar, egg yolks, coconut milk powder and lemon juice.

 

2. With moist, but not wet hands, form a 1 to 1 1/2 inches ball of the rice mixture.

 

3. Pour grated coconut into a shallow dish. Roll in each ball to coat.

 

4. Deep fry the rice balls, a few at a time, for 1-2 minutes or until golden brown. Drain on paper towels, dust with powdered sugar and serve hot.

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