Southern Rice Ring Recipes

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SWEDISH RICE RING



Swedish Rice Ring image

This is like a rice pudding/jello mold. This is from a recipe clipping that my grandmother kept--I'm not sure exactly which magazine it is from, but it looks like it is from "Country" or "Taste of Home". It looks very pretty in the picture. Seems easy to make too. Original recipe from Lori Jeane Schlect of Wimbledon, ND.

Provided by JenSmith

Categories     Dessert

Time 30m

Yield 6 cups, 10-12 serving(s)

Number Of Ingredients 8

2 (3 ounce) envelopes unflavored gelatin
1/4 cup cold water
1/2 cup uncooked long-grain rice
3 cups milk
1/2 cup sugar
1/2 teaspoon salt
1 cup whipping cream
3 cups sweetened strawberries, to garnish (fresh or frozen) or 3 cups fruit, of your choice to garnish

Steps:

  • Soften gelatin in water; set aside.
  • In a heavy 2-quart saucepan, bring rice, milk, sugar and salt to a boil, stirring occasionally. Reduce heat and cover; cook over low heat until rice is tender, about 15--20 minutes.
  • Remove from heat; add gelatin, stirring until dissolved. Cover; chill until partially set.
  • In a chilled bowl, whip cream until stiff; fold into the chilled rice mixture.
  • Spoon into a 6-cup decorative or ring mold. Cover and chill until set, about 3 hours.
  • To unmold, loosen edges with a spatuala and invert onto a serving platter. Serve with sweetened strawberries.

Nutrition Facts : Calories 271.5, Fat 11.7, SaturatedFat 7.2, Cholesterol 42.9, Sodium 195.1, Carbohydrate 24.8, Fiber 1, Sugar 12, Protein 18.2

RICE RING



Rice Ring image

I make this to serve with my recipe for Shrimp Creole. Any saucy dish, or stew would be fabulous with this, and it's a lovely presentation.

Provided by evelynathens

Categories     Rice

Time 2m

Yield 4-6 serving(s)

Number Of Ingredients 2

butter, for coating mold
1 1/2 cups rice, cooked,steamed dry and buttered

Steps:

  • Butter a 1 ½ quart ring mold generously.
  • Pack firmly with hot rice and cover tightly with foil (rice may be prepared 1 hour ahead to this point and kept warm in a 250F oven).
  • Invert onto a heated platter.

SOUTHERN-FRIED SWEET ONION RINGS



Southern-Fried Sweet Onion Rings image

Thin enough to flash-fry but thick enough to let the sweet onion flavor shine through, these onion rings work well as a side dish but also are great as a stand-alone snack. Less is more when dipping the rings in the buttermilk mixture and then the flour mixture. Be delicate in the coating process, and make sure to let as much liquid and then as much flour fall off as possible. Less breading means less grease absorption and a crisper finished product. The flour should be as fine as possible, so reserve half of the flour mixture. When the first batch starts to get wet and gummy, replace it with the remaining half. The oil temperature matters, too. Heat the oil to at least 360 degrees, and fry the rings in batches. They cook so quickly it is easy to get through the frying in 10 minutes. Keep them warm in a 200 degree oven until all the frying is done.

Provided by Kim Severson

Categories     quick, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 to 2 quarts peanut or other frying oil, such as canola
1 1/2 cups all-purpose flour
1 1/2 cups finely ground cornmeal
1/2 cup cornstarch
1/4 teaspoon cayenne pepper
1 egg
1 cup buttermilk
2 large Vidalia or other sweet onions, sliced 1/4-inch thick
Kosher salt

Steps:

  • Heat oil in a large heavy pot. It should be at least 3 inches deep, but more is better.
  • In a wide shallow bowl, whisk together flour, cornmeal, cornstarch and cayenne. In a second bowl, beat egg and buttermilk. Separate onion slices into rings.
  • Working in batches, lightly toss the rings in the flour mixture, then dip into the buttermilk mixture. Allow most of the liquid to drip off, then toss again in the flour mixture. Shake off as much flour as possible and place the rings into the hot oil.
  • Fry for 2 to 3 minutes or until golden brown, moving the rings around a bit in the oil to keep them separated.
  • Put the onion rings on a plate or bowl lined with paper towel and salt. Repeat until the onions are done.

Nutrition Facts : @context http, Calories 1025, UnsaturatedFat 52 grams, Carbohydrate 113 grams, Fat 58 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 962 milligrams, Sugar 12 grams, TransFat 0 grams

GRANDMA'S ONION RINGS (SOUTHERN STYLE)



Grandma's Onion Rings (Southern Style) image

This is a very delicate onion ring. My Grandmother's recipe. I have never found any to compare to hers.

Provided by Jean Fritz

Categories     Side Dish     Vegetables     Onion

Time 33m

Yield 6

Number Of Ingredients 8

1 quart oil for frying, or as needed
2 cups all-purpose flour
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
3 egg whites
1 cup milk
1 tablespoon white vinegar
3 large sweet onions, peeled and sliced into thick rings

Steps:

  • Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 375 degrees F (190 degrees C).
  • Place the flour in a shallow baking pan, and stir in 1 teaspoon of salt and 1 teaspoon of pepper. In a medium bowl, whisk together the egg whites, milk, vinegar, and remaining salt and pepper until frothy.
  • Dip the onion rings in the wet ingredients then into the flour mixture until coated. Then dip in the egg white mixture again, and then into the flour again.
  • Fry onion rings in the hot oil a few at a time so they are not crowded, until golden brown. Drain on paper towels, and serve immediately.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 41.3 g, Cholesterol 3.3 mg, Fat 16 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 823.7 mg, Sugar 5.3 g

RICE AND MUSHROOM RING



Rice and Mushroom Ring image

Provided by Marian Burros

Categories     dinner, side dish

Time 35m

Yield 2 servings

Number Of Ingredients 6

1/2 cup long-grain rice
1/2 pound mushrooms
1 tablespoon unsalted butter
2 cups frozen peas
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Combine the rice and 1 cup of water in a heavy-bottomed pot; bring to boil; reduce heat and simmer rice, cooking for 17 minutes, until it is tender.
  • Rinse the mushrooms, and remove bottom of stems. In a food processor, process the mushrooms until they are in very small pieces.
  • Heat the butter in a small nonstick pan, and saute the mushrooms over medium-low heat for a couple of minutes, until they release their juices. Remove from heat.
  • Steam peas over hot water just a few minutes, until they are heated through.
  • When rice is cooked, combine well with mushrooms, and season with salt and a little pepper. Place in small ring mold, and press down; then, turn out onto serving plate. Fill the center with peas. Or spoon the rice-mushroom mixture into a mound, make a depression in the center, and fill the depression with peas.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 2 grams, Carbohydrate 60 grams, Fat 7 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 299 milligrams, Sugar 9 grams, TransFat 0 grams

BEEF & BROCCOLI FRIED RICE RING



Beef & Broccoli Fried Rice Ring image

Beef and broccoli was upgraded into a party-ready main. The best part? You don't have to worry about making rice the day of your gathering, this is best made with cooled rice!

Provided by Food.com

Categories     Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 23

nonstick cooking spray
2 tablespoons canola oil
1 cup chopped red onion
1 1/2 cups chopped red bell peppers
1 cup frozen peas and carrot, thawed
3 garlic cloves, minced
6 cups cooked and cooled medium grain rice
1/4 cup soy sauce
2 teaspoons sesame oil
3 eggs, beaten
4 scallions, sliced thin
kosher salt
ground black pepper
2 tablespoons cornstarch, plus 2 teaspoons
1 1/2 cups water
1/2 cup low sodium soy sauce, plus 2 tablespoons
1 tablespoon sesame oil
2 tablespoons dark brown sugar
3/4 lb boneless round steak, cut into thin 1 1/2 inch strips
2 tablespoons canola oil
1 small yellow onion, halved and cut into thin 1/2-moon strips
4 cups broccoli florets, cut into small bite-sized pieces
1 -2 tablespoon toasted sesame seeds (to garnish)

Steps:

  • Preheat oven to 400 degrees F. Spray a bundt pan with nonstick cooking spray; set aside.
  • To make the fried rice ring, heat 1 tablespoon oil in a large nonstick skillet or wok over medium high heat. Cook the red onions and bell pepper until softened and starting to caramelize, about 5 minutes. Stir in the peas, carrots and garlic and cook for another 2-3 minutes, stirring occasionally. Stir in the rice, soy sauce and sesame oil and cook until rice is starting to become toasted.
  • Make a well in the pan in the center or on the side and pour in the eggs. Scramble the eggs, then stir into the rice mixture. Stir in the scallions and season with salt and pepper.
  • Spoon the rice into the prepared bundt pan and press with the back of a spoon to pack down and make even. Bake until the edges are crisp, about 25-30 minutes. Remove from the oven and set bundt aside to cool slightly.
  • To make Beef and Broccoli, in a medium bowl, whisk to combine 2 tablespoons cornstarch, water, soy sauce, sesame oil and light brown sugar. Set aside.
  • In a medium bowl, stir to combine sliced steak with 2 tablespoons low sodium soy sauce and 2 teaspoons cornstarch. Heat 1 tablespoon oil in a wok or large nonstick skillet over medium high heat. Cook steak, stirring occasionally, until browned and just cooked through, about 3-5 minutes. Remove from skillet and place in a bowl.
  • Return wok or skillet to medium high heat and add remaining oil. Cook onions and broccoli until onions are softened and broccoli is tender crisp, about 5 minutes, then stir in beef. Pour in prepared water, soy sauce and cornstarch mixture. Bring to a simmer until thickened, about 1-2 minutes, then remove from heat.
  • Unmold the fried rice ring onto a plate or platter and spoon the beef and broccoli into the center. Garnish with toasted sesame seeds.
  • Equipment:.
  • https://www.amazon.com/gp/product/B0036C0PAO/.

Nutrition Facts : Calories 1456.5, Fat 27.3, SaturatedFat 3.8, Cholesterol 139.5, Sodium 2183.5, Carbohydrate 265.6, Fiber 8.8, Sugar 12.8, Protein 33.1

SWEDISH RICE RING



Swedish Rice Ring image

This recipe, which originated in Sweden, is famous at church suppers with our Minnesota neighbors. It's a delicious addition at family gatherings and parties, too. I usually make a double batch because it's so good! -Lori Jeane Schlecht, Wimbledon, North Dakota

Provided by Taste of Home

Categories     Desserts     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 8

2 envelopes unflavored gelatin
1/4 cup cold water
3 cups whole milk
1/2 cup uncooked long-grain rice
1/2 cup sugar
1/2 teaspoon salt
1 cup heavy whipping cream
Fresh or thawed frozen sweetened strawberries

Steps:

  • In a small bowl, sprinkle gelatin over cold water; set aside. In a small heavy saucepan, combine milk, rice, sugar and salt; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 15-20 minutes until rice is tender. Remove from heat; stir in gelatin mixture until completely dissolved. Refrigerate, covered, until partially set., In a bowl, beat cream until stiff peaks form. Fold into chilled rice mixture. Spoon into a 6-cup ring mold coated with cooking spray; refrigerate until firm, about 3 hours. Unmold onto a serving platter. Serve with strawberries.

Nutrition Facts : Calories 170 calories, Fat 9g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 139mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein.

SOUTHERN RICE RING



Southern Rice Ring image

Terrific presentation when filled with other things (sweet peas come to mind). From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup rice
2 medium onions, peeled and chopped
4 tablespoons butter
1 lb mushroom, sliced
salt and pepper, to taste

Steps:

  • Preheat oven to 350F and butter a ring mold.
  • Cook rice in boiling salted water until tender, about 20 minutes; drain.
  • Saute onions in butter; add mushrooms and cook about ten minutes.
  • Mix vegetables with rice and season to taste.
  • Pack mixture into buttered ring mold and bake for 30 minutes.
  • Turn out onto serving platter and serve as is or filled with whatever else you want.

Nutrition Facts : Calories 217, Fat 8.2, SaturatedFat 5, Cholesterol 20.4, Sodium 59.7, Carbohydrate 32, Fiber 1.7, Sugar 2.8, Protein 4.9

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