Rice stars in handful of unique, tempting recipes

Of all the grains available for sustenance, rice has always been my favorite. The delicacy of aroma and flavor, even when simply boiled plain, is as satisfying to me as any of the plethora of others available. For breakfast, with a sprinkle of sugar, a dash of cinnamon and creamy milk it is pure ambrosia. At supper, tossed with parsley, a dab of butter, salt and pepper it serves as a respectable spud substitute. In between times, its versatility is incredible. Today, we’ll look at some of the nifty things we can do with this old-world grain, beginning with a main dish from the Alaska Seafood Mkt. Institute. Enjoy!

Salmon/Rice Pilaf

w/Peas and Mint

3.3 lb. pouch or 3-4 6-oz. cans skinned and boned , solid-pack Red or pink Alaskan salmon, drained, liquid reserved

4 oz. diced bacon (real or soy)

2 cups yellow or red onion, finely diced (1/4-in.)

1 Tbsp. minced garlic

2 lb. long grain white rice*

2 tsps. EACH ground cumin and chili powder

2 1/2 cups hot water

1 lb. frozen petite peas, thawed

1/2 cup fresh mint and/or parsley, finely chopped

Salt and fresh ground pepper to taste

In large bowl gently break salmon into large chunks (see photo). Set aside, along with drained juices (separate containers).

In large saucepan over medium heat cook bacon till just browning; add onion and garlic and cook, stirring, for 4-5 minutes till bacon is crisp and onions and garlic are soft. Stir in rice cumin and chili powder; cook 2-3 minutes stirring occasionally. Pour water and reserved salmon liquid into pot, stirring to combine. Cover, bring to a boil, immediately reduce heat and simmer 40-45 minutes, until rice is tender and liquid is absorbed.

Gently fold peas salmon chunks and mint or parsley into rice, heating through in open pan, and seasoning to taste with salt and pepper. Serve in a pretty bowl as shown. (You nay decorate with lemon wedges, if you like, for individual preferences).

Sushi lovers who fear to try and create their own offerings will love this recipe that provides the savory taste of the original. While assembling the finished product, use our gorgeous illustration – also compliments of ASMi..

Mock Sushi

(24 1-piece servings)

Wasabi Mayo:

1 Tbsp. Soy sauce

3 Tbsp. mayonnaise

2 Tbsp. rice vinegar

1 1/2 Tbsps. Wasabi paste

1 Tbsp. cane sugar

1 Tbsp. minced shallot

1 1/2 tsp. lemon juice

1/2 tsp. grated gingerroot

1/4 tsp. black pepper

1/8 tsp. finely minced garlic clove

3/4 cup (approx.) organic canola OR extra virgin olive oil

Kosher salt to taste

Sushi Patties

1 lb., 8 oz. Cooked Sushi rice

8 oz. thinly sliced smoked Alaskan salmon

Seedless cucumber peeled/scored, sliced into 24 slices 1/8-inch thick

Avocado, peeled, thinly sliced into 24 slices

Nori, finely julienned into 1-inch long pieces

2 Tbsp. toasted Sesame seeds

Make Wasabi Mayo: Combine all top ingredients except oil and salt in blender. Blend thoroughly. With motor running, slowly add oil to emulsify, adding more as or if needed. Cover and refrigerate at least two hours before using. Makes about 1 1/2 cups.

Using a biscuit cutter(about 2 1/4 inch) make rice rounds by packing cooked rice into cutter, to make a 1/2-imch thick slice for each serving. With same cutter, cut 24 rounds from salmon slices.

To assemble Sushi: Put Wasabi Mayo into a squirt bottle and squirt about 1/4 tsp. onto each cucumber slice. Layer in order with a rice round , an avocado slice and salmon; squirt about 1/4 tsp. Wasabi Mayo on top of each serving, garnish with a pinch of Nori pieces and a sprinkling of sesame seeds.

This sensational dessert is a combination of rice pudding and crème brulee –to die for!

Raspberry-Topped

Rice Pudding Brulee

8 servings

6 cups whole milk, divided

3/4 cup granulated cane sugar

3/4 cup Arborio or medium grain white rice

1 vanilla bean, split lengthwise

4 large egg yolks, beaten to blend

1/2 cup chilled whipping cream

2 half-pint containers of raspberries

8 tsps. golden-brown sugar

Mix 2 cups of the milk, the sugar and rice in a large saucepan. Scrape in seeds from the vanilla bean and add bean as well. Stir over med-high heat until sugar dissolves and mixture comes to a simmer. Reduce heat to medium simmer 10 minutes stirring often.Mix in 2 cups of the milk, increase heat and bring to boil. Reduce heat, simmer till rice is tender and pudding is thick and reduced to 4 1/2 cups, stirring often, about 8 minutes. Remove pan from heat, quickly stir in the egg yolks. Transfer pudding to a large bowl and set it into a larger bowl containing ice and water. Chill until cold, stirring often, about 3 hours.

Whisk whipping cream in medium bowl until peaks form. Remove vanilla bean from cooled pudding. Fold in whipped cream in increments, combining well. Divide pudding among 8 3/4-cup ramekins or custard cups. Press several raspberries artfully into each pudding. Cover and chill. (Can be done a day ahead.)

Preheat broiler: Arrange ramekins on rimmed baking sheet sprinkling each with 1 tsp. brown sugar. Broil till sugar caramelizes, rotating sheet if necessary for even browning, about 2 minutes total. Serve with dessert spoons, passing extra whipped cream if you wish. Pure ambrosia!

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com. or by phone at 208-265-4688 between the hours of 8 a.m. to 7 p.m.