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!