It’s April, so that means that we’re going to complete one of our 30 day challenges here at Patty Cakes Pantry. This year, I have chosen to do 30 days of Rice which means that for the next 30 days, we’ll be publishing posts about, and recipes that feature, rice. If you’re wondering why we have chosen rice, the answer is simple. First, rice is a super inexpensive, and very versatile, pantry staple. In Southern California where we live, it costs about $0.60 per pound, so it’s a good frugal food choice. Our second reason is that lots of people have begun to show interest in prepping because of recent world events. One of the foods that preppers always recommend storing is rice. What if you buy rice, but don’t know what to do with it? Our hope is that the 30 Days of Rice challenge will help answer that question.
What are our plans for the month?
We plan to cover topics such as how to cook rice–we actually have three (or is it four?) different techniques that we use to cook rice on our stove top. We switch between them depending upon our needs. We’ll cover some of the different types of rice and their uses. Don’t you wonder what the difference is between long grain, short grain, Basmati, and Arborio rice? We also plan to publish some of our favorite ways to turn rice into an entrée as well as some very interesting sides. Did you know that rice can be used as a dessert? We’ve already published two different rice desserts that you’ll find linked below, so expect to see one or two more during this month. You’re going to love these recipes. Rice is very versatile, so this should be fun.
Will you publish recipes for both white and brown rice?
There may be a few recipes using brown rice on this website, but for most of the month of April, our focus will be primarily on white rice. The reason is that white rice stores longer than brown rice, and since it was people’s interest in prepping that prompted this challenge in the first place, we’re going to focus on what stores better. It’s true that white rice isn’t as nutritious as brown rice, but it has some benefits that make the lack of those nutrients insignificant according to a dietician.
What rice recipes has Patty Cake’s Pantry already published?
As is our tradition, we decided to begin this challenge by collecting all of our rice recipes from Patty Cake’s Pantry and putting them into a single post, so here goes. As is our custom, we are listing these rice recipes in the order in which they were published.
Whether or not you’re aware of this, fried rice is traditionally made from leftover rice. In our house, it’s often a vehicle to use up little bits of foods that are lurking in our fridge and aren’t enough to feed the family. When transformed into fried rice, these single servings of meat or vegetables, can easily feed the entire family. It’s a great frugal meal and one of our family’s favorite ways to eat rice.
Rice with Lentils is a boldly flavored dish that makes a great side dish. It can also be served as a vegetarian main course. Lentils are another thing that preppers recommend that you store for emergencies, so this is a great combination. Rice with Lentils pairs well with a green salad.
Red beans and Rice are a Southern staple, and while most of the flavor in this dish comes from the well seasoned beans. the rice provides the perfect balance to the spice of the dish. This is a great way to use some of the rice and beans from your prepper pantry. Red Beans and Rice can be served mixed together as in the photo above, or they can be served with the beans ladled over the rice, or with the rice heaped in the center of a bowl and the beans ladled around them.
This recipe for Salsa Rice is a great way to use leftover rice to create a side dish with some southwestern flair. It has only four ingredients, and one of those is optional. It’s basically a fried rice dish with salsa. This has become one of my favorite ways to create a “Spanish” type rice to serve as a side dish when I have some leftover white rice in the fridge. It’s very easy, and my family loves it.
Glorified Rice is a southern dessert. It’s something that my mother made every Easter as a side dish. It’s a sweet and simple dessert recipe that makes use of rice as well as some canned pineapple from the pantry. It was always one of my favorite foods on the Easter table when I was a child, and my kids love it, too.
This recipe came about during out 30 days of beans challenge. It’s basically Rice O’Brien prepared with rice cooked in the leftover cooking liquid from Lima beans (aqua faba) in place of the water. It was a way to get all of the nutrition we could from some very soupy, homemade beans, and it was delicious.
Rice O’Brien is a simple side dish that can be made from leftover rice you may have in the fridge. It’s a simple rice and vegetable stir fry that makes a great accompaniment to meat dishes.
This recipe for Tomato Rice is so very simple. It’s a great way to add flavor to a pot of rice whether you are cooking it on the stove top or in your rice cooker. It’s amazing how the addition of just a few simple ingredients can transform a simple pot of rice into something so good.
One of the best things about having rice in your pantry is its versatility. Rice can be used to create a variety of desserts. This recipe for pineapple rice pudding is super simple, and it doesn’t require milk. Instead, it depends upon frozen whipped topping and the juice from a can of pineapple. It’s simple and delicious.
This Italian Sausage and Rice Casserole is a simple and delicious combination of sausage, vegetables, rice, and creamed soup that’s very satisfying and filling. It’s also an inexpensive recipe that will feed the whole family.
Technically, this recipe is a cheat because it uses a packet of Knorr Mi Arroz seasoning, but it’s a simple and easy way to put together a pan of Spanish Rice with Corn for your family. Did I mention that this recipe is made entirely from shelf stable ingredients? That’s part of its charm, especially for preppers.
This recipe for Sum Gum is a skillet meal that my friend, Vicki, used to eat as a child. Her mother made it for them, and it was a childhood favorite. It took us a while to recreate the recipe to her liking, but as we’ve learned more about “Chinese” food made by non Asian, American housewives during the 1970’s, we believe this recipe is probably a type of Subgum instead of Sum Gum, but whatever you call it, it tastes good, and was a hit with the kids.
Rice is a great way to add extra calories to a meal. In this recipe, which was born out of necessity combines , equal parts cooked brown rice and canned tuna are combined to make tuna salad. This Tuna and Rice Salad helps to feed more people from a single can of tuna, and it’s delicious, too.
The simple combination of rice, vegetables, and broth makes this Spanish Rice dish a delicious side, but it’s good enough to be a vegetarian entree.
That concludes the list of rice recipes that are published on Patty Cake’s Pantry. What do you think of our collection so far? Do you see a recipe that you’d like? Is there a particular recipe that you’d like to see us try during the coming month? Let us know by leaving a comment below. We love to hear from our readers.
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