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Here are two of our favorite rice recipes that we hope you enjoy making this Fall season. Shrimp Santorini is easy to make and has always won rave reviews from those who have tried it. Don't forget to add the pine nuts to the buttered rice; it adds a nice crunch and flavor! Enjoy it with a glass of your favorite white or red wine. The Cherry Rice Pudding takes a little longer to prepare, but we are sure you will be equally pleased with this scrumptious dessert. This is pure comfort food! Enjoy!
Shrimp Santorini
Serves 4
2 Tablespoons Oil
Garlic
1 Small Onion, chopped
1 Green Pepper, Chopped
4 Ripe Tomatoes, Diced
1/2 Cup White Wine
1-1/2 lbs Shrimp
Salt & pepper
1 Cup Feta Cheese
1 Cup of Minute Rice, cooked
2 Tablespoons Melted Butter
Pine Nuts
In a saucepan, add oil, onion, garlic and green pepper. Season with salt and pepper. Cook 5 minutes or so until tender. Add tomatoes and wine and simmer until thick. Add shrimp and cook 5-10 minutes until shrimp are pink. Meanwhile, cook the rice and then add melted butter and pine nuts. Dish the rice onto individual plates and top with shrimp and vegetables. Add feta cheese before serving.
 Rice Pudding With Cherry Sauce
4-3/4 Cups Whole Milk
7 Tablespoons Plus 3/4 Cup Sugar
3/4 Cup Short or Medium Grain Rice
1 Teaspoon Vanilla Extract
1/2 Cup Sliced Toasted Almonds
1 Cup Chilled Whipping Cream
1 16 oz Package Frozen Pitted Cherries, thawed
1 Lemon, quartered
1 Tablespoon Cornstarch mixed with l tablespoon water
Combine milk, 5 tablespoons sugar, vanilla and rice in medium saucepan. Bring to boil and then reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Mix in almonds. Pour rice pudding into 13 x 9 x 2" metal baking pan; cool completely.
Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate about 4 hours. Cook cherries, lemon and remaining sugar in medium saucepan over medium heat until cherries are tender; stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over pudding. |
