Christmas crackles recipe

Preparation Time 10 minutes
Cooking Time 5 minutes
Makes 16

Ingredients

70g (2 cups) rice bubbles
100g (1/2 cup) caster sugar
45g (1/2 cup) desiccated coconut
2/3 cup Sunbeam Mixed Fruit
125g copha
95g (1/2 cup) choc bits

Method

1. Combine the rice bubbles, sugar, coconut and mixed fruit in a large bowl.

2. Place copha in a saucepan over medium heat until melted. Add copha and choc bits to rice-bubbles mixture and stir to combine.

3. Spoon mixture into 16 patty pans lined with paper cases. Place in the fridge to set.

Source
Good Taste - November 2004, Page 53
 
Save and share Christmas crackles recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Christmas Rice Recipe

With chopped red and green peppers, it's both fresh-tasting and festive-looking. It's the perfect light side dish for a big holiday meal such as Christmas.

Ingredients

1/2 cup finely chopped onion
3 celery ribs, finely chopped
1/2 medium sweet red pepper, chopped
1/2 medium green pepper, chopped
1 tablespoon butter
2 cups Progresso ® Chicken Broth
2 cups uncooked instant rice
1/2 teaspoon salt, optional
1/4 teaspoon pepper

Directions

In a skillet, saute onion, celery and peppers in butter over medium heat for 2 minutes or until crisp-tender. Remove from the heat; set aside.

In a saucepan, bring broth to a full boil. Remove from the heat. Quickly stir in rice, celery mixture, salt if desired and pepper. Cover and let stand for 6-7 minutes. Stir before serving. Yield: 6 servings.

Nutritional Analysis: One 1/2-cup serving (prepared with margarine and low-sodium broth and without salt) equals 152 calories, 44 mg sodium, trace cholesterol, 30 gm carbohydrate, 3 gm protein, 2 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat. 

Save and share Christmas Rice Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lemon-Nut Rice Stuffing

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Lemon-Nut Rice Stuffing recipe. Enjoy cooking easy rice dishes and learn how to make Lemon-Nut Rice Stuffing.

This rice recipe is a good healthy side dish for any meal. The bacon adds robust flavor while the lemon provides a hint of citrus. The rice is also flavored with rosemary and nutmeg, giving the dish a flavor of its own. Pine nuts are added for extra crunchiness.

Ingredients


6 slices bacon
1 cup chopped onion (1 large)
3 cloves garlic, minced
2 cups long grain rice
4 cups chicken broth
1 cup shredded carrot (2 medium)
1 tablespoon snipped fresh rosemary or oregano or 1 teaspoon dried rosemary or oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/2 cup snipped fresh parsley
1/2 cup pine nuts or slivered almonds
2 teaspoons finely shredded lemon peel

Directions

1. In a very large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels. When bacon is cool enough to handle, crumble and set aside.

2. In the same skillet, cook onion and garlic in hot drippings for 5 minutes, stirring often. Stir in uncooked rice. Stir in broth, carrot, rosemary or oregano, salt, pepper, and nutmeg. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until rice is tender and liquid is absorbed.

3. Stir in crumbled bacon, parsley, nuts, and shredded lemon peel.

4. Serve immediately. (Or use to stuff one 12-pound turkey; place remaining stuffing in a casserole dish. Cover stuffing in casserole; store in the refrigerator while turkey roasts. Bake stuffing in casserole alongside the turkey for the last 45 minutes of roasting. [Note: The internal temperature of the stuffing inside the turkey needs to register 165 degrees Fon an instant-read thermometer.]) Makes 10 to 12 servings.

5. Make-Ahead Tip: Prepare Lemon-Nut Rice Stuffing as directed. Spoon into a 2-quart casserole. Cover and chill at least 4 hours or up to 24 hours. To serve, bake, covered, in a 325 degree F oven for 45 to 60 minutes or until heated through.

Recipe source BHG.com

Avocado & Glazed Pork Rice Noodles 
Barney's Monday night rice 
Cajun Rice Dressing Recipe 
Special fried rice recipe 
Jeweled Golden Rice 

Save and Share Lemon-Nut Rice Stuffing Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Spring Herb Rice

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spring Herb Rice recipe. Enjoy cooking easy rice dishes and learn how to make Spring Herb Rice.

Here's a simple low-fat side dish that's ready in just 30 minutes. This recipe brings out the best in short-grain rice: it's cooked quickly; the ingredients are simple; and the rice is paired with fresh herbs, always a delicious combination. This recipe goes well with chicken or fish entrees.

Ingredients

1-3/4 cups water
1 cup short-grain rice
1 cup chopped onion
1 tablespoon olive oil
1 tablespoon butter or margarine
1 cup sliced celery
1 cup sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons snipped fresh herbs (such as basil, oregano, parsley, thyme, verbena, and/or lemon thyme)
1 teaspoon snipped fresh rosemary

Directions

1. In a medium saucepan bring water to boiling; stir in the uncooked rice. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until the liquid is absorbed. Remove the saucepan from heat; let rice stand, covered, for 5 minutes.

2. Meanwhile, in a large skillet cook and stir onion in hot oil and butter or margarine over medium heat for 3 minutes. Add celery, mushrooms, salt, and pepper. Cook and stir for 1 minute more or until vegetables are tender. Remove skillet from heat. Stir in cooked rice, fresh herbs, and rosemary just until combined. Makes 6 side-dish servings.

Recipe source BHG.com

More rice recipes

Basque Vegetable Rice 
Vegetable Biryani Recipe
Vegetable Fried Rice 
Sashimi vegetable rice-paper rolls
Stir-fried vegetable rice

Save and Share Spring Herb Rice Recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Quick egg fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Quick egg fried rice recipe. Enjoy cooking easy rice dishes and learn how to make Quick egg fried rice.


Serves 4
Ready in 5 minutes

Ingredients

2 tbsp vegetable oil
Bunch of spring onions, chopped
100g frozen peas
500g ready-cooked Thai fragrant rice (you’ll find it in the rice/pasta aisles)
2 large free-range eggs, beaten
2 tbsp light soy sauce
2 tsp sesame oil
Lime wedges, to serve

Method

1. Heat the oil in a wok or large frying pan until very hot, then add the spring onions and stir-fry over a high heat for 1 minute. Add the peas, cook for a further minute, then add the rice and toss well.

2. Make a well in the centre of the rice and pour in the eggs. When the bottom starts to set, scramble the eggs, then stir through the rice. Stir in the soy sauce and sesame oil and season to taste.

3. Divide the rice among bowls and top with the stir-fried beef recipe. Serve with lime wedges to squeeze over.

Nutritional info

Per serving: 311kcals, 12.8g fat (2.3g saturated), 9.7g protein, 42.3g carbs, 1.8g sugar, 1.5g salt


Delicious magazine

Oriental egg fried rice - Egg fried rice with prawns & peas - Japanese rice and egg

Save and share Quick egg fried rice recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Zesty pomegranate rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Zesty pomegranate rice recipe. Enjoy cooking easy rice dishes and learn how to make Zesty pomegranate rice.

This fragrant dish adds an exotic flavour to plain rice, delicious served with chicken kebabs

Ingredients

500ml vegetable stock
250g basmati rice
100g or 120g tub pomegranate seeds
1 tsp coriander seeds , crushed
1 tsp ground cumin
50g toasted flaked almonds
zest 1 orange

Method

1. Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins.

2. Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds.

Nutrition per serving

319 kcalories, protein 8g, carbohydrate 57g, fat 8 g, saturated fat 1g, fibre 4g, sugar 6g, salt 0.31 g

Recipe from Good Food magazine, January 2010. 

Jewelled rice recipe - Yogurt Rice Recipe - Mexican Fried Rice

Save and share Zesty pomegranate rice recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.