Gourmet Cookie Bouquets Recipe Blog

• 1 cup sifted flour

• 2 tsp. baking powder

• 1/2 tsp. salt

• 2 eggs

• 1/3 cup coconut cream or heavy cream

• 1 tsp. vanilla extract

• 1 cup soft-cooked rice

• Fat for deep frying

Sift flour, baking powder, and salt into a bowl. Beat th eggs, cream, and vanilla together, then mix into the flour mixture until smooth. Stir in the rice.

Heat the fat to 370 degrees. Drop the mixture into it by the tablespoon. Fry until browned. Drain and serve hot.

• 2 cups rice
• 3 1/2 cups chicken broth
• 1/2 cup oil
• 2 cups chopped onions
• 3 minced garlic cloves
• 2 cups julienne-cut cooked chicken
• 1 1/2 cups diced ham
• 1 cup cook diced shrimp
• 1/2 tsp. ground cumin
• 1/2 tsp. dried ground chili peppers
• 1 tsp. ground coriander
• 2 tbs. ground cashew nuts
• 4 tbs. peanut butter

Wash the rice under cold running water for several minutes; drain. Combine the rice and broth in a saucepan; cover, bring to a boil and cook over low heat 20 minutes. Spread on a flat surface to cool and dry. If possible, refrigerate for 2 hours.

Heat the oil in a deep skillet; sauté the onions and garlic 10 minutes. Stir in the rice; sauté until browned, stirring frequently. Mix in the chicken, ham, shrimp, cumin, chili peppers, coriander, cashew nuts, and peanut butter. Cook over low heat 10 minutes, stirring occasionally.

• 2 cups raw rice
• 2 cups water
• 2 tsp. salt
• 2 tbs. oil
• 1 cup coarsely chopped bamboo shoots
• 1 cup coarsely chopped mushrooms
• 2 cups cooked diced chicken
• 1 cup chicken broth
• 1 tbs. soy sauce

Wash the rice in several changes of water. Combine with the 2 cups water and the salt. Cover, bring to a boil and cook over low heat for 15 minutes. Drain, if necessary.Heat the oil in a skillet; sauté the bamboo shoots and mushrooms in 5 minutes. Stir in the rice and chicken; cook for 3 minutes, stirring steadily. Add the broth and soy sauce. Cook over low heat, stirring occasionally, until liquid is absorbed.

• 4 cups boiling water
• 1 1/2 teaspoons salt
• 1 1/2 cups rice
• 6 eggs
• 1/2 cup brown sugar
• 1/2 cup seedless raisins
• 1/3 cup melted butter or fat

Boil the water, salt and rice in a covered saucepan for 10 minutes. Drain.Beat the eggs and brown sugar together until thick. Stir in the rice, raisins and butter or fat. Turn into a greased baking dish or casserole. Bake in a 350 degree oven 40 minutes or until brown. Serves 6.