In honor of National Rice Month, we’re sharing some delicious recipes with our readers that feature Arkansas’ leading crop. Let us know how they turn out or send us your own secret family rice recipes to feature!
Recipes featured from Riceland
Baked Rice Apple Crisp
2 cups cooked Riceland Extra Long Grain Rice
1 can (1 lb 4oz) pre-sliced apples, drained
1 tablespoon lemon juice
1 cup packed brown sugar
½ teaspoon cinnamon
¼ teaspoon salt
¾ cup flour
6 tablespoons butter
½ cup chopped nuts
Whipped cream or ice cream (optional)
Combine rice, apple, lemon juice, ½ cup brown sugar, cinnamon and salt in greased shallow baking dish. Mix flour and remaining brown sugar in separate bowl. Cut in margarine until mixture is crumbly and stir in nuts. Sprinkle flour crumble over rice-apple mixture. Bake at 350F for 30 minutes.
Serve warm topped with whipped cream or ice cream. Enjoy!
Arkansas Slum Gully
½ pound bacon, chopped in 1 inch pieces
1 large onion, chopped
2 cups Riceland Extra Long Grain Rice
1 teaspoon BBQ seasoning
1 teaspoon black pepper
1 teaspoon salt
1 can tomatoes with green chilies
1 (small) can tomatoes
3 cups water
Brown bacon in a heavy pan until crisp. Add chopped onion and cook until onion is tender. Add uncooked rice, seasoning, salt and pepper. Stir until well combined. Add the tomatoes with green chilies, tomatoes, and water. Stir. Bring to a boil over high heat. Reduce heat to simmer. Cover with a tight fitting lid and simmer for 15 mins. Remove from heat and let stand covered for 5 mins. Eat and enjoy!
Recipe by: Roy Sisco Harrison, Arkansas Grand Prize Winner and 1st Place Side Dish Winner of 2017 Riceland Rice Cook-Off
Salted Caramel Crisped Rice Treats
1/2 cup butter, divided
50 caramels, unwrapped
1 – 10oz can sweetened condensed milk
1 – 10 oz bag mini marshmallows
1 tsp. vanilla extract
8 cups crisped rice cereal (use chocolate flavored for an extra special treat)
Coarse or flake sea salt
Spray a large 9×13 casserole dish with nonstick spray and set aside. In a medium saucepan melt 1/4 cup of butter. Add the unwrapped caramels and the sweetened condensed milk and stir until the caramels are melted and well combined. Turn off the heat. In a large pot melt 1/4 cup of butter. Add the marshmallows, stirring with a rubber spatula until melted. Add the vanilla. Stir the 8 cups of crisped rice cereal into the marshmallow mixture. Pour in half of the caramel mixture. Stir well to combine. Press the crisped rice and marshmallow mixture into the prepared casserole dish.
HINT: It helps to work with wet hands to prevent the mixture from sticking to your hands as you press it into the pan. Pour the remaining caramel mixture onto the rice mixture in the casserole. Sprinkle with sea salt. Allow the treats to cool at least 6 hours to overnight. Cut into about 20 pieces. Enjoy!