Rice is one of those fantastic foods which goes with just about anything and makes summertime meal preparation quick and easy. Who wants to spend hours in a hot kitchen when the sun is shining and there’s laughter in the air?
Here are four great rice dishes to make summertime meals quick and delicious.
#1 Chile-Cheese Burritos with Rice
Step One: Cook 1 cup of white rice.
Step Two: Sautee ½ cup shredded zucchini, ½ cup thinly sliced green onions, and 1 tbsp of canned chopped green chilies in a non-stick pan coated with cooking spray.
Step Three: Add rice to sautéed vegetables, cook for one minute, remove from heat and add 3 tbsp sour cream.
Step Four: Warm flour tortillas according to package directions. Place rice mixture in the center of the tortilla, top with 1 oz of Monterey jack cheese and roll up.
Step Five: Serve with chopped tomatoes, shredded lettuce and a dollop of salsa – enjoy!
#2 Fried Rice
This wonderfully easy recipe is great for leftover rice and makes a great quick and easy meal.
Step One: Heat 1 teaspoon of vegetable oil over medium high heat in large skillet or wok.
Step Two: Add one or two eggs to pan (depending on how eggy you like your fried rice) and 1 teaspoon of dark sesame oil. Stir fry for two minutes.
Step Three: Add three cups of cold rice and stir fry for three minutes.
Step Four: Add vegetables of choice to rice. Common ingredients include ½ cup peas, ¼ cup diced carrot, and ¼ cup chopped onion.
Step Five: Season with salt and pepper to taste and serve with soy sauce – enjoy!
#3 Summertime Rice Salad
Cold rice? You betcha! This great salad is best served cold and jam packed with healthy seasonal vegetables.
Step One: Cook two cups of white rice.
Step Two: Chop and combine 2 green onions, 2 to 3 cloves of garlic, crushed and finely minced, 1 small summer squash, 1 large tomato, 1/2 red bell pepper, 1 cup spinach leaves, rolled together tightly and very thinly sliced, 2 tablespoons finely chopped fresh parsley, 1 small carrot, grated or minced.
Step Three: In a small bowl combine: 1/4 cup fresh lemon juice and 1/4 cup extra virgin olive oil.
Step Four: Pour lemon juice and oil dressing over vegetables. Cover and refrigerate for 30-60 minutes.
Step Five: Add rice to vegetable mixture and refrigerate or serve immediately.
#4 Rice Pudding.
We’ve covered breakfast, lunch, dinner and a salad, it’s time for dessert and what’s better than rice pudding?
Step One: Cook ¾ cup of your favorite rice. Basmati makes the best pudding.
Step Two: Combine 6 egg yolks and ¼ cup sugar in a small bowl and beat until smooth.
Step Three: Add the rice to the egg mixture and place in a shallow baking dish or pie pan.
Step Four: Place dish containing egg and rice mixture in a larger dish and add boiling water until it reaches halfway up the side of the egg mixture dish.
Step Five: Bake in a 250 degree oven for about an hour. Insert a knife in the center of the pudding. If it is done the knife will come out clean.
Step Six: Refrigerate until thoroughly chilled.
Step Seven: Before serving sprinkle pudding with brown sugar and place under a pre-heated broiler for about one minute. Watch closely so it doesn’t burn! Serve warm or cold.
Rice makes a fine foundation for a wide range of meals, while it can certainly be enjoyed year around the simplicity makes it a great base for many summertime meals.