Best Fat Rice Recipes

EASY, CREAMY LOW-FAT RICE PUDDING

Steps:

• Bring water to a boil in a medium saucepan. Add rice and stir; reduce to a simmer. Cover and cook until rice tender, about 20 minutes.
• Increase heat to medium; add 1 3/4 cups milk, sugar, and salt. Cook and stir until thick and creamy, 10 to 12 minutes.
• Beat remaining 3/4 cup milk with egg in a small bowl or glass measuring cup. Add 3 tablespoons of the hot rice mixture, 1 spoonful at a time, stirring each time to temper the egg. Pour mixture into the pan and stir for 1 more minute.
• Remove from heat and stir in raisins, vanilla extract, and lemon extract. Mix in cinnamon and nutmeg. Serve hot or cold.

LOW-FAT CROCK POT HERBED TURKEY AND WILD RICE CASSEROLE

Steps:

• Cook bacon in 10 inch skillet over medium heat.
• Once bacon is browned, add onion, carrot and celery.
• Cook an additional minutes; drain off excess fat.
• In a medium mixing bowl, combine one can chicken broth and soup; blend with a metal whisk.
• Once blended, add additional can of chicken broth and spices.
• Pour sauce into crock pot.
• Add rice and turkey; blend well.
• Cook on High for 30 minutes and then reduce heat to Low.
• Cook for 6 to 7 hours or until rice is tender and liquid is absorbed.

LOW-FAT BROCCOLI, RICE AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9X13-inch baking dish with buttered flavored cooking spray.
• Set aside.
• Spray a medium skillet with butter flavored spray.
• Saute celery and onion over medium heat until onion is clear.
• Transfer onion and celery to a large mixing bowl.
• Add soups and cheese.
• Stir until well blended.
• Add remaining ingredients and pour into prepared pan.
• Bake uncovered 35-40 minutes or until bubbly and golden brown.

NO-BAKE RICE KRISPIES PEANUT BUTTER GRANOLA BARS (LOWER-FAT)

Steps:

• lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.
• In a large bowl combine Rice Krispies cereal, oats and raisins.
• In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
• Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
• Pour over the dry ingredients in the bowl; mix to combine.
• Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
• Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
• While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
• Chill until firm.

BELL PEPPERS STUFFED WITH SPANISH RICE, LOW FAT/LOW CARB

Steps:

• Bring water in a large saucepan to a boil.
• Meanwhile, cut the peppers lengthwise in half.
• Remove and discard the stems, seeds and membranes.
• Carefully, place the peppers in the boiling water for 3 minutes.
• Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.
• Preheat the oven to 375 degrees.
• Lightly spray an unheated large skillet with no-stick spray.
• Add the turkey and onions.
• Cook over medium heat until the turkey is no longer pink, stirring occasionally.
• Stir in the rice, tomatoes (with juices), tomato paste, Worcestershire sauce, basil, salt and pepper.
• Cover and simmer for 10 minutes, stirring occasionally.
• Place the pepper halves in an 8x8x2 baking dish.
• Spoon the meat mixture into the pepper shells.
• Sprinkle the cheese on top.
• Bake about 10 minutes or until heated through.

FAT FREE RICE KRISPIES TREATS

Steps:

• Melt marshmallows over low heat until smooth.
• Or microwave on HIGH for approximately 2-3 minutes until smooth.
• Remove from heat.
• Add Molly McButter® Natural Butter; mix well.
• Add crispy rice cereal.
• Stir until well coated.
• Spray 13x9x2" (33x23x10cm) pan with oil. Press mixture into pan.
• Cool, cut into squares.

LOW-FAT CREAM OF CHICKEN AND WILD RICE SOUP

Steps:

• In a large stock pot, sauté chicken until cooked through. Remove to a bowl. Add wild rice to the bowl. Mix in the half and half, sherry, and flour. Set aside.
• In the same pot, melt butter. Cook onion until soft and translucent. Add carrots and celery, salt, pepper, and thyme. Cook, stirring, for about 5 minutes.
• Add chicken broth. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, or until carrots and celery are softened to your liking.
• Stir in the wild rice and chicken mixture. Cook, stirring, for about 5 minutes, until heated through.

LOW FAT RICE PUDDING

Steps:

• Combine rice, 1 1/2 cups milk and Splenda in a heavy saucepan.
• Cook over medium heat, stirring occasionally, 15 to 20 minutes or until thick and creamy.
• Heat the remaining 1/2 cup milk in a microwavable dish for one minute in the microwave. Slowly add to the beaten egg while whisking, making sure not to end with scrambled eggs.
• Pour this mixture into the rice mixture and cook an additional 2 minutes stirring constantly.
• Add Vanilla and Cinnamon.
• Serve warm or chilled.
• Good with a dallop of lite cool whip!

LOW-FAT SPANISH CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• In a 2-quart casserole, combine the rice, onion, and oil.
• Add the tomatoes, one cup of the broth, the paprika, oregano, ground pepper, roasted peppers, and chicken, and stir.
• Cover the casserole and bake 30 minutes.
• Stir in the peas and add an additional 1/4 cup broth, if needed, to keep the rice from sticking.
• Bake until the chicken is cooked through, 15 to 20 minutes.
• Remove the bay leaf and serve.

LOW FAT MUSHROOM AND WILD RICE SOUP

Steps:

• For this soup, I use 1/2 lb button, 1/4 lb cremini and 1/4 lb shitake mushrooms.
• In a large pot, sautee mushrooms in olive oil until browned.
• Add onions, carrots, celery and garlic and sautee until tender.
• Add flour and thyme and cook for 3-4 mins until flour is cooked into the vegetables.
• Add stock, bay leaf and rice and bring to a boil.
• Simmer soup covered for 45-60 mins until rice is tender.
• Add salt and pepper to taste and balsamic vinegar if desired.

BROCCOLI CHICKEN RICE CASSEROLE - LOW FAT

Steps:

• Bring the one cup of water to a boil and add Oxo and chicken, cook until chicken is done.
• Steam broccoli and carrots until tender.
• Line bottom of a casserole dish with rice and top with carrots, broccoli and chicken.
• In a bowl, mix together soup, parmesan cheese, milk and seasonings, and pour over the casserole.
• Mix melted butter and breadcrumbs together and sprinkle over top, bake at 350 for 30 minutes.

NO SUGAR, NO FAT 5-MINUTE RICE PUDDING

Steps:

• Make pudding according to directions- except stop when it is just starting to get firm.
• (Maybe a minute or so into the two the directions say) Add rice, raisins, cinnamon and stir well.
• Refrigerate until cool.

" NEAR-EAST" RICE PILAF (LOW FAT)

Steps:

• In a non-stick pot, heat oil.
• Add orzo and sautee until browned.
• Add the rice.
• To the 3 cups of boiled water, add the chicken soup mix, garlic powder, turmeric, black pepper, and turmeric.
• Add seasoned water mixture to the pot, cover, and simmer for 20 minutes until all water has evaporated. Don't open lid.
• Remove from heat after 20 minutes and allow to rest 10minutes.
• Fluff with fork.

LOW-FAT SPANISH RICE

Steps:

• Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
• Add rice, onion, and bell pepper; saute 5 minutes.
• Add remaining ingredients; simmer, uncovered, 5 minutes or until liquid is absorbed.
• If using regular rice cook rice first.
• Add rice to sauteed ingredients.
• Add remaining ingredients and cook until heated through.

SOUTHWESTERN CHICKEN & RICE SOUP LOW-FAT AND MY WAY

Steps:

• Bring broth to a boil in a large saucepan. Stir in rice, and cumin.
• Return to a boil.
• Cover, reduce heat, and simmer 15 minutes until rice is tender.
• Skip these steps if you are using cooked brown rice.
• Stir chicken, and next 3 ingreds. into rice mixture.
• Bring to a boil.
• Remove mixture from heat.
• Stir in lime juice, cilantro, and salt.
• Serve.

CREAMY LOW FAT COCONUT RICE PUDDING

Steps:

• Combine sugar, cornstarch, salt, coconut and milk in saucepan.
• Cook over medium heat, stirring constantly, until thick and bubbly, 7-8 minutes.
• Temper eggs by whisking a little of the hot milk into them before adding to the hot milk mixture.
• Whisk egg mixture into milk mixture.
• Add rice, vanilla, coconut extract and nutmeg.
• Stir gently and spoon into dessert dishes, eat hot or chill. (I prefer chilled).

FAT RICE

Steps:

• For marinated chicken:
• Whisk garlic, lemon juice, paprika, curry powder, and turmeric in a medium bowl; add chicken and toss to coat. Cover and chill at least 6 hours.
• DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
• For raisins:
• Bring raisins, vinegar, and 2 tablespoons water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until liquid evaporates, 8-10 minutes.
• DO AHEAD: Raisins can be prepared 3 days ahead. Let cool, then cover and chill.
• For soffritto:
• Heat oil in a large skillet over medium heat. Add bell peppers and onion; season with salt. Cook, stirring often, until softened, 8-10 minutes. Reduce heat to low and cook, stirring occasionally, until vegetables are caramelized, 45-60 minutes.
• Add garlic and tomato paste to skillet and continue to cook, stirring occasionally, until tomato paste begins to darken, 10-15 minutes longer. Mix in vinegar and paprika; season with salt and pepper.
• DO AHEAD: Soffritto can be made 3 days ahead. Let cool, then cover and chill.
• For rice:
• Remove chicken from marinade; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-6-quart pot with a lid over medium-high heat. Cook chicken, skin side down, until skin is brown and crisp, 10-12 minutes; transfer to a plate. (You can remove bones at this point, if desired.)
• Reduce heat to medium. Add chorizo to pot and cook, stirring often, until crisp, about 2 minutes; transfer to a small bowl.
• Add soffritto to pot and cook, stirring constantly, until sizzling, about 1 minute. Add broth, scraping up any browned bits; season with salt (salting liquid adequately here is important for flavorful rice). Add rice, sausage, chorizo, and raisins. Stir and bring to a boil. Reduce heat, arrange chicken on top, cover pot, and simmer gently, until rice is tender, 20-25 minutes. Uncover; increase heat to medium-high. Drizzle remaining 2 tablespoons oil around edges of pot and cook, undisturbed, until underside of rice is crunchy, about 5 minutes longer.
• For prawns and clams:
• While rice is cooking, mix garlic, fermented beans, if using, cilantro stems, and chiles in a small bowl. Peel prawns, leaving heads and tails on. Devein, stuff cut side with garlic mixture, and set aside.
• Combine clams and wine in a large skillet, cover, and cook over high heat, stirring often, until clams open (discard any that do not open), about 5 minutes. Using a slotted spoon, transfer clams to a large bowl.
• Reduce heat to medium-low. Lightly season prawns with salt and cook in same skillet until opaque in the centers, about 2 minutes per side. Transfer prawns to bowl with clams; pour pan juices into a small bowl.
• DO AHEAD: Prawns can be stuffed 1 hour ahead. Cover and chill.
• For assembly:
• Mix gochugaru, cayenne, and salt in a small bowl. Dip cut sides of lemon wedges into seasoning mix.
• Top rice with prawns and clams and drizzle with reserved pan juices. Top with lemon wedges, eggs, olives, pickled chiles and peppers, and scallions.

LOW - FAT CREAMY MUSHROOM AND RICE

Steps:

• In sauce pan bring soup, stock, and water and mushrooms to boil.
• Add rice, stir and cover for 10 minutes.

LOWER FAT PEANUT BUTTER RICE KRISPIES BARS

Steps:

• Spray an 11 x 7 or 13 x 9-inch pan with non stick cooking spray.
• In a saucepan over low heat melt butter with vanilla (do not brown the butter or bars will be dry).
• Add in marshmallows and stir until completely melted; remove from heat.
• Stir in peanut butter until completely combined.
• Mix in the cereal until combined.
• Using damp hands press into prepared pan.
• Cool completely then slice into 24 (2x2-inch) pieces or as desired.

MOCK RICE PUDDING..LOW FAT LOW CARB

Steps:

• Combine cottage cheese, whip cream and splenda together.
• Mix well.
• Sprinkle cinnamon on top.
• Enjoy!