Tag Archives: rice

Garlic Shrimp and Lemon Parsley Rice


3/4 Cup rice
1-1/2 Cups boiling, salted water
1 Tbsp Parsley, chopped
1 tsp grated Lemon Peel
Kosher Salt, freshly-ground White Peppercorns
1/4 Cup unsalted butter
3 cloves Garlic, peeled and crushed
1/2 lemon, thinly sliced
1/2 tsp Oregano
1 Bay Leaf
2 Pequin Chiles
3/4 lb large, raw shrimp, still in their shells


Combine rice and water in a 2 quart, heavy saucepan and bring to a boil. Boil 1 minute, and reduce heat to medium low; allow rice to simmer, covered, 15 – 20 minutes, or until tender. Remove from heat, and stir in parsley, lemon peel, salt and pepper to taste. Set pan aside, but keep covered.

Meanwhile, in a heavy dutch oven or skillet, combine butter, garlic, lemon slices, oregano, bay leaf, pequin peppers, 1/2 tsp salt, and the shrimp. Bring mixture to boil over medium-high heat; butter will melt and the spices and shrimp will cook. Stir frequently, until shrimp turn pink and are just cooked through, about 5 min. If golden butter starts to turn brown, reduce heat to medium.

Divide rice among two plates. Top each serving with half the sauteed shrimp. Spoon garlicky-pepper-butter sauce over the shrimp and rice. Serve immediately.

Makes 2 servings.

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Vanilla Bean Rice Pudding

1 1/2 cups water
3/4 cup basmati rice
1/4 tsp salt
3 cups whole milk
1 cup heavy whipping cream
1/2 cup sugar
1/2 vanilla bean, split lengthwise
*Add 2 tsp of Apple Pie Spice for a different and delicious twist!

Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes.

Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.

Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm, or press plastic wrap directly onto surface of each pudding and chill thoroughly.

DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated.

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