GWJamaica Cook Book

Archive for the ‘Rice’ Category

Ingredients

1 1/2 lbs lean ground beef
2 cup cooked rice (day old – leftover is better)
1 cup minced onions
1/2 tsp garlic powder
2 tbsp Worcestershire sauce
1 1/2 tsp salt
1/4 tsp pepper
8 slices bacon
1 can cream of mushroom soup
1/4 cup milk
1 tbsp hot sauce
(Toothpicks)

Preparation
Read the rest of this entry »

Ingredients

2/3 cup uncooked short- or medium-grain rice
2 cups water
Dash of salt
3 cups whole milk
1/2 pint whipping cream (1 cup)
1/2 cup sugar
9 egg yolks
1-1/2 tsp vanilla extract

Preparation
Read the rest of this entry »

Ingredients

1 3/4 cup water
1 1/2 cup Minute Rice
4 slices bacon
2 eggs, beaten
2 tbsp water
1/4 cup sliced green onion with tops
3 tbsp soy sauce
4 pork rib chops
Soy sauce

Preparation

In saucepan bring 1 3/4 cups water to boiling. Remove from heat; stir in rice. Cover; set aside. In skillet cook bacon until crisp. Remove bacon and crumble, reserving 2 tablespoons drippings. Set aside. In bowl combine eggs and the 2 tablespoons water. In skillet cook eggs in 1 tablespoon of the reserved drippings until set, stirring occasionally. Cut eggs in narrow strips. Add rice, bacon, onion and the 3 tablespoons soy sauce to eggs; mix well. Turn into a greased 1 1/2-quart casserole. In skillet brown chops on both sides in remaining 1 tablespoon drippings. Arrange chops atop rice mixture; brush with additional soy sauce. Bake, covered, at 350 degrees until chops are tender, about 40 minutes. Makes 4 servings.

Ingredients

1 lb stew beef
1/2 lb chicken
1/2 lb pork
1/2 tsp thyme
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 large onions
1 green pepper
2 (6 oz.) cans tomato paste
1/2 cup vegetable oil
1/2 lb rice

Preparation
Read the rest of this entry »

Ingredients

2 cups coconut milk (whole coconut, grated and juiced)
1 stalk escallion
1 small onion, chopped
2 sprigs thyme
1 cup gungo peas, dried or green
1⁄8 tsp salt
1 lb rice
1 small scotch bonnet pepper

Preparation

In a 3 liter pot boil green gungo peas until tender, if using dried peas , pressure for 10-15 minutes. Add coconut milk to gungo peas, boil for 5-10 minutes over low heat. Add the crushed escallion, chopped onion, and sprig of thyme, gungo peas and salt. Stir well. Stir in the rice and the whole scotch bonnet pepper, cover and bring to a boil. Lower the flame and allow rice to cook until grains are tender.

Ingredients

2 cups coconut milk
2 cups water
1 stalk escallion
1 small onion, chopped
2 sprigs thyme
1 can gungo peas
1⁄8 tsp salt
1 lb grace rice
1 small scotch bonnet pepper

Preparation

Combine coconut mink and water in a 3 liter (3 quart) pot and bring to a boil. Add the crushed escallion, chopped onion, and sprig of thyme, gungo peas and salt. Stir well. Stir in the rice and the whole scotch bonnet pepper, cover and bring to a boil. Lower the flame and allow rice to cook until grains are tender.

Ingredients

2 envelopes unflavored gelatin
1/4 cup cold water
1/2 cup uncooked long-grain rice
3 cups milk
1/2 cup sugar
1/2 tsp salt
1 cup whipping cream
Fresh or frozen sweetened strawberries

Preparation

Soften gelatin in water; set aside. In heavy 2 quart saucepan, bring rice, milk, sugar and salt to a boil, stirring occasionally. Reduce heat and cover, cook over low heat until rice is tender, about 15 to 20 minutes. Remove from heat, add gelatin, stirring until dissolved. Cover, chill until partially set. In chilled bowl, whip cream until stiff, fold into chilled rice mixture. Spoon into 6 cup decorative or ring mold. Cover and chill until set, about 3 hours. To unmold, loosen edges with spatula and invert on serving platter. Serve with sweetened strawberries.

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 tbsp butter
2 cups chicken broth
2 cups uncooked instant rice
1/2 tsp salt, optional
1/4 tsp pepper

Preparation

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.

>Taste of Home

Ingredients

1 packet cock soup mix
4 cups water
2 cups rice
1⁄2 cup onion, chopped
1⁄2 cup green or red sweet pepper, chopped
1 medium tomato, chopped
1⁄2 tsp scotch bonnet pepper, chopped
1 can mixed vegetables, drained
1 can whole kernel corn, drained
1 can corned beef, flaked

Preparation

Finely chop onion, green or red sweet pepper and tomato and set aside. Combine water and the cock soup mix and bring to a boil. Add rice, onion, sweet pepper, tomato and scotch bonnet pepper. Cook until water is completely absorbed and rice grains are tender. Stir in the mixed vegetables, Whole Kernel Corn and the Corned Beef. Cover and allow to continue steaming until done.

Ingredients

1 can mandarin oranges (10 oz)
1 cup water
1/4 cup raisins
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried tarragon
1 1/2 cup instant brown rice
1 cucumber, peeled, seeded & chopped
1/4 cup sliced celery
1/4 cup sliced green onion
1/4 cup chopped pecans (can be toasted)
1/4 cup plain non-fat yogurt

Preparation:

Drain oranges, reserving juice. Mix juice, water, raisins and spices in a saucepan. Bring to a boil. Stir in rice. Return to boil. Reduce heat to low and cover and simmer for 5 minutes. Remove from heat. Let stand for 5 minutes. Spread in shallow pan. Allow to cool then toss with remaining ingredients.