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Spicy Rice Molds

Barbecue.Master's picture
Ingredients
  Water 2 2⁄3 Cup (42.67 tbs)
  Long grain rice 1 1⁄3 Cup (21.33 tbs)
  Butter 2 Tablespoon
  Soy sauce 1 1⁄2 Teaspoon
  Green onion 3 Tablespoon, chopped
  Slivered almonds 3 Tablespoon, toasted
  Parsley 2 Tablespoon, finely chopped
Directions

In 2-quart saucepan with tight-fitting lid, combine water, rice, butter and soy sauce.
Cover.
Bring to boil; reduce heat.
Cook 15 minutes; remove from heat.
Let stand 10 minutes.
Pack about 1/2 cup rice mixture into buttered 1/2-cup mold; unmold onto individual serving plate.
Repeat with remaining rice mixture.
Sprinkle green onion, toasted almonds and parsley on top of each.
Drizzle with 1/3 cup reserved boiled marinade from Barbecued Beef Short Ribs, if desired.

Recipe Summary

Cuisine: 
American
Method: 
Barbecue
Ingredient: 
Rice
Interest: 
Party

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4.31154
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1388 Calories from Fat 414

% Daily Value*

Total Fat 48 g74.3%

Saturated Fat 17.5 g87.6%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 447.6 mg18.6%

Total Carbohydrates 210 g70.2%

Dietary Fiber 8.1 g32.5%

Sugars 3.1 g

Protein 28 g56.6%

Vitamin A 101.5% Vitamin C 100.7%

Calcium 21.8% Iron 36.2%

*Based on a 2000 Calorie diet

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Spicy Rice Molds Recipe