Shredded Chicken and Rice with Bacon

From: http://www.housewifeeclectic.com/2015/08/cheesy-chicken-and-rice-with-bacon-bake.html

This Cheesy Chicken and Rice with Bacon Bake is straight-up homestyle cooking. It's comfort food that's tasty, and the kids will eat it without fighting. Even my picky eater ate it and liked it. Plus, it has bacon. So, win!

INGREDIENTS

• 1/2 lb. bacon
• 4 Tbsp butter
• 1/4 C. flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1 can chicken broth
• 1½ cups shredded cheddar cheese
• 2 C. cooked chicken, shredded
• 2 C. white rice
• 1 C. shredded mozzarella

PREPARATION

1. Place the rice in a rice cooker and cook until done.
Boil the chicken and shred.

2. Lay the bacon strips on an aluminum foil lined baking sheet and bake for 10 minutes at 425 degrees. Flip each strip and bake for another 5 minutes, or until bacon becomes crispy. Remove and pat dry with a paper towel. Set aside.

3. Prepare the cheese sauce by melting the butter in a saucepan over medium-high heat.
4. Gradually whisk in the flour until the sauce becomes smooth. Add the salt, pepper, garlic powder, onion powder, paprika and cayenne. Slowly whisk in the chicken broth and whisk until the sauce thickens.

5. Reduce heat to low and stir in the 1½ cups shredded cheddar cheese until well combined.

6. Spray a glass baking dish with nonstick spray. Add the shredded chicken and rice to the baking dish. Pour the cheese sauce and mix to combine. Add the mozzarella cheese and crumble the bacon to top it off.

7. Place under the broiler for about 5 minutes, or until the cheese is melted.

Coconut Rice Pudding {Electric Pressure Cooker Recipe}

From: peggyunderpressure.com

INGREDIENTS:

• 1 Cup Arborio Rice
• 3 Cups Coconut Milk (Unsweetened)
• 2 Cups Almond Milk (Unsweetened)
• 1 Cup Water
• 3 Cinnamon Sticks
• 1/2 Tsp Freshly Ground Cloves
• 1 Whole Vanilla Bean
• 3 Strips Orange Zest Strip
• 2 Cans Sweetened Condensed Milk

First, pour all the liquid ingredients (except the condensed milk)  into the inner pot of your pressure cooker.  Press START to turn on the heating element of the machine.

Add the spices to the mixture.  Leave the cinnamon sticks and orange zest strips whole.  Grind the cloves up so it’s a fine powder and add it in.  Using a knife, gently slice a long slit down the middle of the vanilla pod.  Scrape all the vanilla bean out over the pot and throw it in and swish it around.  Throw in the whole vanilla pod while you’re at it.

Bring the whole mixture to a light simmer so all the aromatic spices are melding and you can just smell the mixture engulfing your senses.  Okay, that sounded too cheesy, but you get the drift.

Press the CANCEL button to turn off the machine’s heating element.

Add the rice to the liquid mixture and give it a quick stir.

Close the lid down, turn it to lock it into place.  Adjust the Pressure Valve on the top to Airtight.

Program the machine to cook for 15-minutes.

Once the cooking is complete, let it drop down in pressure on its own.  Which means don’t go running up to the machine and turn the valve to Exhaust.  The pressure should drop on its own in about 10-minutes.  Once all the pressure is gone, the Float Valve will drop, allowing you to unlock and open the lid.  Press the CANCEL button to turn off the Keep Warm feature.

Pull out the cinnamon sticks, orange zest and vanilla pod and discard.

Open up the two cans of Sweetened Condensed Milk and add it all to the rice pudding.  Give everything a really good and thorough mix.  Allow it to cool slightly, then cover and place into the refrigerator to cool completely.

Rice pudding is fine if you want to serve it warm but I wanted to serve mine cold since I’m drizzling a bit of honey over it. I didn’t want the honey to melt and pool to the bottom.

Garnish with a bit of honey, sliced strawberries and blueberries.  Add a bit of orange zest and a sprinkle of ground nutmeg.  And a mint leaf will add that pop of color.

50/50 HOUSE RICE

From Ming Tsai

INSTRUCTIONS:

1. Rinse 1½ cups brown rice and soak it in fresh cold water to cover for 1 hour. Transfer the rice to a medium saucepan.

2. Put 1½ cups white rice in a large bowl in the sink. Rinse the rice by filling the bowl with cold water and stirring the rice with your hand. Drain and repeat until the water in the bowl is clean. Transfer the rice to the same saucepan.

3. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger. Cover and boil over high heat for 10 minutes. Lower the heat to medium and simmer for 30 minutes.

4. Turn off the heat and let the rice stand, covered, to plump, for 20 minutes.

5. Stir gently and serve.

Note: You can also use your pressure cooker to cook rice. Be sure to use included RICE MEASURE CUP along with REMOVABLE POT markings. PRESSURE COOK for 6 minutes.

Pressure Cooker Wild Rice

Use Rice/Liquid proportion and cooking instructions for your pressure cooker.

Two "Cups" Wild rice

Two Tablespoons butter,  salted or unsalted.

2 Teaspoons minced dried onion
1 Teaspoon white Pepper
1/2 Teaspoon garlic powder
1/2 Teaspoon onion Powder
1/2 Teaspoon salt, or to taste.

For my electric pressure cooker it took 20 minutes.

Additional spices as desired:
1 1/2 Teaspoons ground turmeric
1 Teaspoon cumin
1/2 Teaspoon ground ginger