When a commission's sole purpose is to promote rice… you KNOW they have some good rice recipes! The California Rice Commission (CRC) is constantly looking for, and creating, great rice recipes. So, we thought we would share two of our favorites with you- "Brown Rice with Bacon" and "Chocolate Cranberry Rice Pudding." Now… I have personally tried both of these recipes at a function that CRC hosted and they are great. I especially liked the rice pudding which is saying something because I am NOT a pudding fan. But it had a light texture, creamy flavor and the cranberries give it a little extra kick.

Each recipe has a distinctive taste which goes beyond the average rice dish, so give them a try! You can view the recipes for the two recipes described above, or download a PDF of the recipe cards that we created for CRC. And if these two don't tickle your fancy, check out more recipes on the CRC website, they are available on their website at www.calrice.org/b4_recipes.htm

Chocolate Cranberry Rice Pudding
Combine dark chocolate with a few simple ingredients and the result is comfort food at its finest. This dish provides great taste and a creative way to enjoy an exceptional quality, locally-grown food: California rice.        

Ingredients

2 cups: Calrose, medium grain rice, cooked2 cups: whole milk (more if needed)
¼ cup: sugar
4 oz: semisweet or bittersweet chocolate, chopped
½ cup: heavy cream (more if needed)
1: large egg
1: teaspoon pure vanilla extract
¼ cup: cranberries, dried

Instructions for Preparation

1. Combine the milk, rice and sugar in a saucepan; heat, stirring, over medium heat until the mixture boils. Boil gently over medium to medium-low heat, stirring often, until thickened, 15-20 minutes. Stir in the chocolate until melted. To expedite melting of chocolate, microwave for about one minute at medium high and then stir into mixture.
2. In a small bowl, whisk the cream and egg until blended. Stir a little of the hot rice mixture in the cream mixture to temper the egg. Stir the egg mixture in the rice and cook, stirring, until the pudding boils. Remove from heat; stir in the vanilla and cranberries.
3. Serve warm with heavy cream, or serve cold. Add more cream or milk as needed to thin the pudding, which will thicken as it stands.

Makes 4 Serving

Brown Rice with Bacon
This recipe provides an irresistible combination of sweet and savory. Plus, with California brown rice as the primary ingredient, you’re adding important whole grains to your diet.    

Ingredients

1 cup: California premium medium grain brown rice, uncooked
2¼ cups: water
½ cup: dried dates, chopped
3: cooked peppered strips of bacon, diced
¼ cup: chopped chives
1 tbsp.: maple syrup
Salt and pepper to taste

Instructions for Preparation

1. Combine rice and water in a medium saucepan. Bring to a soft boil.
   Reduce heat to low and cover. Simmer for 50 minutes or until liquid is absorbed.
2. Remove from heat. Let stand covered for 10 minutes before serving. Fluff with fork.
3. Immediately stir in the remaining ingredients.

Serve hot or cold.  Makes 4-6 Servings