Cheese Rice 🎀
Cheese Rice !!
HERE’S AN EASY CHEAP AND DELICIOUS CHEESE YOU AND YOUR FAMILY CAN ENJOY. IT MELTS AND GOES GREAT SLICED IN SANDWICHES OR AS A SNACK FOR KIDS LUNCHES.
in a blender mix together
1 healping cup of cooked rice
2 cups of almond milk
2 tbsp. rejuvelac
1 teasp. maple syrup
1 heaping tbsp. white miso
1/2 inch piece of onion
1 teasp. salt
3 1/2 heaping tbsp. tapioca starch
2 heaping tbsp. cold pressed coconut oil
5 teasp. kappa carrageenan
the juice of 1/2 lime
on med. heat cook till thickened yet still pourable. place in container refridgerate till cold enjoy
Cheese Rice | Easy Recipe
This post is sponsored by Cabot, which is a cooperative owned by farm families throughout New England and New York and 100% of profits go back to the farmers!
Rice and Cheese Loaf
5 cups cooked rice
3 cups shredded sharp cheddar cheese
1 cup shredded pepper jack cheese
2 tbsp butter
1/4 cup flour
1/2 medium onion, finely diced
1 1/2 cup milk
2 scallion, finely chopped
2 garlic cloves, crushed
1 tbsp mustard
1/2 tsp pepper
Preheat oven to 350 degrees. Melt butter over a low fire and add flour, stir until combined. Add onion and sauté for about 2 minutes or until softened. Add garlic then stir for about 30 seconds.
Stir in milk a little at a time and cook over low heat until it has thickened.
Add shredded cheese, chopped scallion, mustard, salt, pepper and salt. Cook until the cheese melted. Remove from heat.
Add 1 beaten egg to the mixture and quickly stir in the egg to prevent it from cooking.
Add precooked rice to the cheese sauce and stir to combine then pour into a buttered casserole dish.
Sprinkle paprika over the top and bake for 35 minutes or until the edges are golden brown.
Cheese Fried Rice
The National Festival of Gorgonzola was born as a demonstration in 1999, thanks to a proposal of the town Pro Loco that, realizing its validity, promoted its realization. The main purpose of Luciana Raggi, then President of the Pro Loco, and of her collaborators, was to enhance the name of the city, its culture and the traditions that distinguish it, linking them to the eponymous cheese known worldwide and produced in the humid expanses flatlands of northern Italy. In this way it would have succeeded in restoring importance and value to ancient traditions of the country, long forgotten or remembered only by older citizens: all this not because of someone’s fault, but for the remarkable changes that, over time, have characterized life of Gorgonzola. The town, in fact, in the last forty years has undergone a notable demographic increase, due to numerous reasons: from the many immigrations of people from all over Italy who have chosen Gorgonzola, a town near Milan, a place to live and to be close to their own work or study environment, more recent foreign immigration and those of many Milanese who prefer to leave the frenzy of the city, choosing to live as a commuter in a more peaceful and serene environment. All these factors have conditioned the growth and continuity of the local culture, which has had to deal with new customs and different customs that have become characteristic of the Gorgonzolese people. There could be no better solution, then, than to think, design and build a festival that could only speak of Gorgonzola, the history of this city and the cheese of the same name, to allow many different people to identify themselves as one element: their own city. The history of this event, born almost as a bet and initially unpretentious, takes place in our city every third weekend of September.
La Sagra Nazionale del Gorgonzola nasce come manifestazione nel 1999, grazie ad una proposta della Pro Loco cittadina che, intuendone la validità, ne promosse la realizzazione. Scopo principale di Luciana Raggi, allora Presidente della Pro Loco, e dei suoi collaboratori, era quello di valorizzare il nome della città, la sua cultura e le tradizioni che la contraddistinguono, collegandole all’omonimo formaggio conosciuto a livello mondiale e prodotto nelle umide distese pianeggianti del nord Italia. Si sarebbe riusciti così a ridare importanza e valore ad antiche tradizioni del paese, ormai da troppo tempo dimenticate o ricordate solo dai cittadini più anziani: tutto questo non per colpa di qualcuno, ma per i notevoli cambiamenti che, nel tempo, hanno caratterizzato la vita di Gorgonzola. La cittadina, infatti, negli ultimi quarant’anni ha subìto un notevole incremento demografico, dovuto a numerose motivazioni: dalle tante immigrazioni di persone provenienti da tutta Italia che hanno scelto Gorgonzola, paese limitrofo a Milano, luogo per vivere e per essere vicino a proprio ambiente di lavoro o di studio, più recenti immigrazioni straniere e a quelle di numerosi milanesi che preferiscono uscire dalla frenesia della città, scegliendo di vivere come pendolari in ambiente più tranquillo e sereno . Tutti questi fattori hanno condizionato la crescita e la continuità della cultura locale, che ha dovuto fare i conti con nuove usanze e diversi costumi che sono divenuti caratteristici del popolo gorgonzolese. Non poteva esserci soluzione migliore, quindi, che pensare, progettare e realizzare una Sagra che potesse parlare solo di Gorgonzola, della storia di questa città e dell’omonimo formaggio, per permettere a tanta gente diversa di identificarsi in un elemento: la propria città. La storia di questo evento, nato quasi come scommessa ed inizialmente senza pretese, si tiene nella nostra città ogni terzo weekend del mese di settembre.
Cheesy Rice Bowl
1 Cup – Grofer’s Dubar Rice
¼ Cup – Butter (Soft)
¼ Cup – All Purpose Flour
1 Cup – Milk
1 tsp – Chilli Flakes
1 tsp – Black Pepper Powder
Salt to taste
¼ Cup – Water
1 Cup – Shredded processed Cheese
2 tbsp – Oil
1.5 tbsp – Garlic (Chopped)
1 tsp – Green Chilies (Chopped)
1 Cup – Onions (Chopped)\
½ Cup – Carrots (diced)
½ Cup – Boiled Sweet Corn Kernels
½ Cup – Boiled Green Peas
½ Cup – Tomato Puree
1 tbsp – Grofer’s Kashmiri Chilli Powder
1) In a mixing bowl, add rice, water, wash the rice thoroughly and pour the rice through the sieve and let it drain completely.
2) In a deep pan heat water on medium heat, once it comes to boil, add the drained rice and let it cook for approximately 20 mins on medium heat until it is cooked perfectly, keep a check on the rice after 15 mins. Once the rice is cooked drain the excess water and let the rice come down to room temperature.
3) In a shallow pan on medium-low heat, melt the butter, once it has melted add flour and mix. Cook the flour-butter mixture until it just starts getting colour.
4) Add milk as soon as the flour-butter mixture starts getting color.and whisk to ensure there are no lumps. Whisk until a smooth sauce starts thickening, then add water to reduce the thickness and whisk to ensure it is incorporated.
5) Add grated cheese to the white sauce and stir to ensure it mixes well. Once cheese melts, take the sauce off heat. Let it cool down to room temperature but keep whisking to avoid dry skin forming on top.
6) In a deep pan on medium heat add oil, garlic, green chilies, saute for a minute, then add onions and cook them until they are translucent, next add carrots and cook them through, then add the boiled sweet corn kernels and boiled green peas and cook for 2 to 3 mins.
7) Add tomato puree and cook until the it reduces, then add Grofer’s Kashmiri Chili Powder and cook for 2 mins.
8) Add rice to the vegetable mixture and mix with gentle hands , so to not break the rice, once the rice has mixed well, take off heat.
9) Serve Hot, Pour the white cheese sauce on top of the rice and Enjoy.
10) Gobble! Gobble! Gobble!