CHOCOLATE RICE PUDDING

1 quart soy milk

2/3 cup white rice, uncooked

1/2 cup sugar

1/4 cup semi-sweet chocolate chips

2 eggs

1/2 cup evaporated milk

1/2 cup sugar

1 1/2 tbsp flour

1 tsp vanilla

Preparation time: 15 minutes

Cooking time: 30 - 35 minutes

Place milk, rice, and sugar in large sauce pan. Simmer over medium heat;

stir continuously. Reduce heat to low; simmer uncovered until rice is tender,

about 25 minutes. Check to make sure rice doesn’t scorch. Add chocolate and stir

until melted. Beat eggs, evaporated milk, sugar, flour, and vanilla in medium bowl

until smooth. Gradually beat egg mixture into rice mixture. Stir continuously;

cook over medium heat until thickened, about 5 to 7 minutes. Do not allow

pudding to boil. Pour pudding into medium bowl. Cover and chill.

General Tsao's Chicken (or Turkey)

Ingredients

3/4	cup canned chicken broth, reduced-sodium
2	tbsp cornstarch
2	tbsp splenda
2	tbsp soy sauce
1	tbsp white vinegar
1/2	tsp ground ginger
2	tsp peanut oil
2	medium scallion(s), chopped
2	medium garlic clove(s), minced
1/2	tsp red pepper flakes
2	boneless, skinless chicken breasts, cut into 2-inch pieces
2	cup cooked brown rice

Directions

1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
   
   
2. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
   
   
3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
   
   
4. Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.
   

Read more: http://caloriecount.about.com/general-tsaos-chicken-recipe-r35899#ixzz0b2P6d8Bj

Pudding on the Rice

Ingredients:

* 8 Cups of Milk
* 4 Cups of Cooked Medium Grain Rice
* 4 Cups of Sugar
* 2 tsp. of Salt
* 2 Eggs
* 4 Cups Heavy Whiping Cream
* 2 Tsp Pure Vanilla Extract

Method:

In Large Sauce Pan add: The first four ingredients.

In seperate bowl crack 2 eggs and let sit at room temperature. Set aside.

Stir slowly with flat wooden spoon at medium heat for 45-60 minutes until the mixture has evenly thickened.

Take pan off heat. Take the room temperature eggs and whisk them throughly adding a table spoon of the hot pudding to tempure the eggs. When you have added equal amounts of pudding to the eggs, slowly incorporate the eggs back into the pudding. Return the pudding to medium heat and slowly stir as you bring the pudding back to a boil.

Then take off heat, put pudding in glass bowl cover with saran wrap and cool from 6-24 hours.

Whip 4 cups of heavy whipping cream and 2 tsp. of pure vanilla extract.

Add the whipped cream to the cooled mixture until it is fully enveloped.

Keep pudding refrigerated, it lasts about 1 week. Different Flavors:

Amaretto Rice Pudding

Omit the Vanilla Extract and instead add 2 tsp. of Almond Flavoring

Chocolate Rice Pudding

In a microwave melt 1 cup of milk chocolate chips with 1/2 cup of heavy whipping cream for 2 minutes. Whisk until shiny and add to the cooled pudding BEFORE adding the vanilla whipped cream.

Raspberry Rice Pudding

Add a bag of frozen raspberries and mix into the pudding fully incorporate and then fold in the vanilla whipped cream.

Enjoy!

Southwestern Rice Salad

Ingredients:
• 1-1/3 cups water
• 2/3 cup uncooked long grain rice
• 3/4 cup chopped green pepper
• 1/2 cup chopped red onion
• 1 medium carrot, chopped
• 3 garlic cloves, minced
• 1 tablespoon canola oil
• 1 package (16 ounces) frozen corn, thawed
• 1 can (15 ounces) black beans, rinsed and drained
• 2 medium plum tomatoes, chopped
• 1 cup salted peanuts
• 1/3 cup minced fresh cilantro
• 2/3 cup olive oil
• 1/3 cup lemon juice
• 1/2 to 1-1/2 teaspoons cayenne pepper
• 1/2 teaspoon ground cumin
Directions:
In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl.
In a small skillet, saute the green pepper, onion, carrot and garlic in oil until crisp-tender. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro.
In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat. Cover and refrigerate until serving. Yield: 12 servings.