Some days I know what I am making for dinner as soon as I wake up. Other days I look up and realize it is almost dinner time and I have no clue what to do. When I was invited to work with Minute® Rice to create a fun summery recipe and attend a house party with some fellow bloggers, I jumped at the chance. I am always looking for ways to minimize my meal time cooking, and the versatility of rice, especially one that only takes 5-10 minutes to prepare is very appealing.
Before the house party I knew of a few different ways to spice up rice, but I had never really thought outside of the box. There are hundreds of recipes to make using Minute® Rice, not just as a basic side for dinner. My favorite recipe we sampled was for the Blueberry Basil Rice Salad; I never would have thought to add fruit to a rice side until now. y second favorite was the Brown Rice, Kale, Roasted Tomatoes and Feta Salad. You prepare the rice and throw it on the raw kale, which will cook from the heat of the rice. It was a great way to make salad more filling by adding rice, and upped the ante for picnic salads!
It was actually the Horchata from the party ( a favorite drink of mine) that inspired my recipe. I went through a few drink and dessert ideas before settling on a mash up of arroz con leche, tres leche cake, and popsicles. The best part about this recipe is that is so closely follows an arroz con leche recipe (Mexican rice pudding) and after pouring the mix into the ice pop molds, you can also add an egg, boil for a few more minutes to further thicken the mix (about 5-10 minutes) and then pop it in the refrigerator for a rice pudding type of dessert!
Minute® Rice also has out a new gluten free multi-grain rice I think is perfect for casseroles. We do not normally buy white rice, and prefer multi-grain or brown rice. Minute® Multi-Grain Medley takes a few minutes longer to cook (10 minutes as opposed to 5 minutes) but the combination of long grain brown rice, Thai red rice, wild rice and quinoa make the wait worth it. I took two of the pre-portioned bags, added baked chicken and cheese, and had a fast dinner the boys loved!
- 1 cup of rice
- 1 cup of water
- ½ tsp nutmeg
- 2 tsp cinnamon
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) coconut milk
- 1 cup almond milk
- ½ cup raisins
- 1 tsp vanilla extract
- Cook the water and rice according to directions. Mix in nutmeg and cinnamon. Set aside.
- In a large pot, bring the three milks to a boil. Add the cooked rice and stir. Continue boiling, stirring frequently for 15-20 minutes until a thicker mixture is acquired.
- Stir in the raisins and vanilla before portioning the rice mix to popsicle molds.
- Freeze 6 hours and enjoy!