Best 20 Fat Rice Recipes

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Fat rice, a.k.a glutinous rice, a popular ingredient in many Asian cuisines, is known for its unique texture and flavor. Its stickiness when cooked makes it a versatile ingredient, suitable for both savory and sweet dishes. Whether you're looking for a hearty main course, a delectable dessert, or a flavorful side dish, fat rice can be transformed into a variety of satisfying meals. This article will explore the world of fat rice, guiding you through the selection, preparation, and cooking methods to create a mouthwatering array of dishes using this versatile grain.

Let's cook with our recipes!

EASY, CREAMY LOW-FAT RICE PUDDING



Easy, Creamy Low-Fat Rice Pudding image

The use of short-grain sticky rice (also called glutinous rice for its texture) makes this dish creamy without the need for whole milk, cream, or butter. Cook the rice in a rice cooker, and it's even easier! You can find this variety of rice in almost any Asian market, many natural foods stores, and increasingly in the international section of mainstream supermarkets.

Provided by CHERYLAP

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 45m

Yield 6

Number Of Ingredients 11

2 cups water
2 cups uncooked short-grain sticky rice
2 ½ cups skim milk, divided
⅓ cup white sugar, or more to taste
¼ teaspoon salt
1 egg, beaten
⅔ cup golden raisins
½ teaspoon vanilla extract
⅛ teaspoon lemon extract
½ teaspoon ground cinnamon
1 pinch ground nutmeg, or to taste

Steps:

  • Bring water to a boil in a medium saucepan. Add rice and stir; reduce to a simmer. Cover and cook until rice tender, about 20 minutes.
  • Increase heat to medium; add 1 3/4 cups milk, sugar, and salt. Cook and stir until thick and creamy, 10 to 12 minutes.
  • Beat remaining 3/4 cup milk with egg in a small bowl or glass measuring cup. Add 3 tablespoons of the hot rice mixture, 1 spoonful at a time, stirring each time to temper the egg. Pour mixture into the pan and stir for 1 more minute.
  • Remove from heat and stir in raisins, vanilla extract, and lemon extract. Mix in cinnamon and nutmeg. Serve hot or cold.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 81.5 g, Cholesterol 33 mg, Fat 1.4 g, Fiber 2.6 g, Protein 9.3 g, SaturatedFat 0.5 g, Sodium 160.4 mg, Sugar 27.2 g

LOW-FAT CROCK POT HERBED TURKEY AND WILD RICE CASSEROLE



Low-Fat Crock Pot Herbed Turkey and Wild Rice Casserole image

Make and share this Low-Fat Crock Pot Herbed Turkey and Wild Rice Casserole recipe from Food.com.

Provided by Audrey M

Categories     Poultry

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 10

6 slices bacon, cut into 1/2 inch pieces
1 lb turkey breast tenderloin, cut into 3/4 inch pieces
1/2 chopped onion
1/2 cup sliced carrot
1/2 cup sliced celery
2 (14 1/2 ounce) cans chicken broth
10 3/4 ounces condensed cream of chicken soup
1/4 teaspoon dried marjoram
1/8 teaspoon pepper
1 1/4 cups uncooked wild rice, rinsed and drained

Steps:

  • Cook bacon in 10 inch skillet over medium heat.
  • Once bacon is browned, add onion, carrot and celery.
  • Cook an additional minutes; drain off excess fat.
  • In a medium mixing bowl, combine one can chicken broth and soup; blend with a metal whisk.
  • Once blended, add additional can of chicken broth and spices.
  • Pour sauce into crock pot.
  • Add rice and turkey; blend well.
  • Cook on High for 30 minutes and then reduce heat to Low.
  • Cook for 6 to 7 hours or until rice is tender and liquid is absorbed.

LOW-FAT BROCCOLI, RICE AND CHEESE CASSEROLE



Low-Fat Broccoli, Rice And Cheese Casserole image

Make and share this Low-Fat Broccoli, Rice And Cheese Casserole recipe from Food.com.

Provided by Gingerbear

Categories     One Dish Meal

Time 1h5m

Yield 14 1/2 cup servings

Number Of Ingredients 9

butter-flavored cooking spray
1 cup chopped celery
1 cup chopped onion
1 can 98% fat-free cream of mushroom soup
1 can 98% fat-free cream of chicken soup
1 jar low-fat American cheese
2 (10 ounce) boxes frozen chopped broccoli, partially thawed
1 1/2 cups instant rice
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 9X13-inch baking dish with buttered flavored cooking spray.
  • Set aside.
  • Spray a medium skillet with butter flavored spray.
  • Saute celery and onion over medium heat until onion is clear.
  • Transfer onion and celery to a large mixing bowl.
  • Add soups and cheese.
  • Stir until well blended.
  • Add remaining ingredients and pour into prepared pan.
  • Bake uncovered 35-40 minutes or until bubbly and golden brown.

NO-BAKE RICE KRISPIES PEANUT BUTTER GRANOLA BARS (LOWER-FAT)



No-Bake Rice Krispies Peanut Butter Granola Bars (Lower-Fat) image

This is a delicious lower fat bar if using reduced-fat peanut butter, these are perfect for kid's lunch boxes, feel free to add in some chopped nuts or sunflower seeds or coconut in place of the raisins,

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 22m

Yield 16 bars

Number Of Ingredients 8

1 1/2 cups Rice Krispies (for a firmer bar increase up to 2 cups)
1 1/2 cups quick-cooking oats
1/2 cup brown sugar, packed
1/2 cup light corn syrup or 1/2 cup honey
1/2 cup reduced-fat peanut butter (or can use regular peanut butter)
1 teaspoon vanilla
1/2 cup dark raisin (or can use either 1/2 cup chopped nuts or 1/2 cup seeds or 1/2 cup coconut)
1/3 cup mini chocolate chip (to prevent melting refrigerate or freeze the chocolate chips before mixing in)

Steps:

  • lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.
  • In a large bowl combine Rice Krispies cereal, oats and raisins.
  • In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
  • Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
  • Pour over the dry ingredients in the bowl; mix to combine.
  • Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
  • Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
  • While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
  • Chill until firm.

LOW FAT RICE PUDDING



Low Fat Rice Pudding image

Make and share this Low Fat Rice Pudding recipe from Food.com.

Provided by Country Cookin Mama

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups cooked long-grain rice
2 cups skim milk, divided
1/2 cup Splenda sugar substitute
1 large egg, beaten
2/3 cup raisins
1 teaspoon vanilla
1 teaspoon cinnamon

Steps:

  • Combine rice, 1 1/2 cups milk and Splenda in a heavy saucepan.
  • Cook over medium heat, stirring occasionally, 15 to 20 minutes or until thick and creamy.
  • Heat the remaining 1/2 cup milk in a microwavable dish for one minute in the microwave. Slowly add to the beaten egg while whisking, making sure not to end with scrambled eggs.
  • Pour this mixture into the rice mixture and cook an additional 2 minutes stirring constantly.
  • Add Vanilla and Cinnamon.
  • Serve warm or chilled.
  • Good with a dallop of lite cool whip!

LOW-FAT CREAM OF CHICKEN AND WILD RICE SOUP



Low-Fat Cream of Chicken and Wild Rice Soup image

Make and share this Low-Fat Cream of Chicken and Wild Rice Soup recipe from Food.com.

Provided by yogiclarebear

Categories     Chicken Breast

Time 40m

Yield 5 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast, diced into 1/2 to 1/4 chunks
1 medium onion, diced
1 cup diced baby carrots
1/2 cup diced celery
2 cups cooked wild rice
5 cups fat-free chicken broth (or less if you want it thicker)
1 cup fat-free half-and-half
3 tablespoons flour
1 tablespoon reduced fat margarine
2 tablespoons dry sherry
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme

Steps:

  • In a large stock pot, sauté chicken until cooked through. Remove to a bowl. Add wild rice to the bowl. Mix in the half and half, sherry, and flour. Set aside.
  • In the same pot, melt butter. Cook onion until soft and translucent. Add carrots and celery, salt, pepper, and thyme. Cook, stirring, for about 5 minutes.
  • Add chicken broth. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, or until carrots and celery are softened to your liking.
  • Stir in the wild rice and chicken mixture. Cook, stirring, for about 5 minutes, until heated through.

LOW FAT MUSHROOM AND WILD RICE SOUP



Low Fat Mushroom and Wild Rice Soup image

Make and share this Low Fat Mushroom and Wild Rice Soup recipe from Food.com.

Provided by healthycook26

Categories     Clear Soup

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb assorted fresh mushrooms, sliced
1 medium onion, chopped
2 carrots, diced
2 stalks celery, diced
3 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons dried thyme
2 tablespoons flour
1 bay leaf
1/4 cup wild rice
1/4 cup brown rice
9 cups vegetable stock
salt
pepper
1/4 cup balsamic vinegar

Steps:

  • For this soup, I use 1/2 lb button, 1/4 lb cremini and 1/4 lb shitake mushrooms.
  • In a large pot, sautee mushrooms in olive oil until browned.
  • Add onions, carrots, celery and garlic and sautee until tender.
  • Add flour and thyme and cook for 3-4 mins until flour is cooked into the vegetables.
  • Add stock, bay leaf and rice and bring to a boil.
  • Simmer soup covered for 45-60 mins until rice is tender.
  • Add salt and pepper to taste and balsamic vinegar if desired.

MOCK RICE PUDDING..LOW FAT LOW CARB



Mock Rice Pudding..low Fat Low Carb image

This recipe is based on a recipe I found while surfing the web. I tweaked it and came upon a yummy low fat low carb treat. This recipe taste similar as a no bake rice pudding dish. The texture is a bit different. I am not a huge cottage cheese fan, but this recipe is very good.If you dont like artificial sweeteners, use plain sugar. Sugar/sweetener is to taste, the whip cream adds sweetness, so add sugar accordingly.

Provided by chef FIFI

Categories     Dessert

Time 1m

Yield 1 serving(s)

Number Of Ingredients 4

1/3 cup low-fat small-curd cottage cheese
1/3-2/3 cup reddi whip fat-free whipped topping
Splenda sugar substitute (to taste)
cinnamon (to taste)

Steps:

  • Combine cottage cheese, whip cream and splenda together.
  • Mix well.
  • Sprinkle cinnamon on top.
  • Enjoy!

FAT RICE



Fat Rice image

Provided by Abraham Conlon

Categories     Chicken     Rice     Shellfish     Marinate     Sausage     Clam     Shrimp     Advance Prep Required     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 44

Marinated chicken:
2 garlic cloves, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon smoked paprika
2 teaspoons curry powder
2 teaspoons ground turmeric
6 skin-on, bone-in chicken thighs (about 3 pounds)
Raisins:
1/2 cup golden raisins
2 tablespoons Sherry vinegar or red wine vinegar
Soffritto:
2 tablespoons olive oil
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Kosher salt
4 garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon (or more) Sherry vinegar or red wine vinegar
1/2 teaspoon smoked paprika
Freshly ground black pepper
Rice:
Kosher salt, freshly ground pepper
4 tablespoons olive oil, divided
2 ounces cured Spanish chorizo, thinly sliced
3 1/2 cups low-sodium chicken broth
2 cups jasmine rice, rinsed
4 ounces Chinese sausage or andouille sausage, thinly sliced
Prawns and clams:
2 garlic cloves, finely chopped
1 tablespoon fermented black beans (optional)
1 tablespoon finely chopped fresh cilantro stems
1 tablespoon finely chopped pickled chiles (such as serrano or jalapeño)
6 large head-on prawns
1 pound Manila clams, scrubbed
1/2 cup dry white wine
Kosher salt
Assembly:
2 tablespoons gochugaru (coarse Korean red pepper powder)
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 lemons, quartered, seeds removed
Halved hard-boiled eggs, oil-cured black olives, green Spanish olives, pickled chiles (such as serrano or jalapeño), pickled sweet peppers (such as Peppadew or cherry), and thinly sliced scallions (for serving)
Ingredient info:
Gochugaru and fermented black beans can be found at Asian markets.

Steps:

  • For marinated chicken:
  • Whisk garlic, lemon juice, paprika, curry powder, and turmeric in a medium bowl; add chicken and toss to coat. Cover and chill at least 6 hours.
  • DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
  • For raisins:
  • Bring raisins, vinegar, and 2 tablespoons water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until liquid evaporates, 8-10 minutes.
  • DO AHEAD: Raisins can be prepared 3 days ahead. Let cool, then cover and chill.
  • For soffritto:
  • Heat oil in a large skillet over medium heat. Add bell peppers and onion; season with salt. Cook, stirring often, until softened, 8-10 minutes. Reduce heat to low and cook, stirring occasionally, until vegetables are caramelized, 45-60 minutes.
  • Add garlic and tomato paste to skillet and continue to cook, stirring occasionally, until tomato paste begins to darken, 10-15 minutes longer. Mix in vinegar and paprika; season with salt and pepper.
  • DO AHEAD: Soffritto can be made 3 days ahead. Let cool, then cover and chill.
  • For rice:
  • Remove chicken from marinade; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-6-quart pot with a lid over medium-high heat. Cook chicken, skin side down, until skin is brown and crisp, 10-12 minutes; transfer to a plate. (You can remove bones at this point, if desired.)
  • Reduce heat to medium. Add chorizo to pot and cook, stirring often, until crisp, about 2 minutes; transfer to a small bowl.
  • Add soffritto to pot and cook, stirring constantly, until sizzling, about 1 minute. Add broth, scraping up any browned bits; season with salt (salting liquid adequately here is important for flavorful rice). Add rice, sausage, chorizo, and raisins. Stir and bring to a boil. Reduce heat, arrange chicken on top, cover pot, and simmer gently, until rice is tender, 20-25 minutes. Uncover; increase heat to medium-high. Drizzle remaining 2 tablespoons oil around edges of pot and cook, undisturbed, until underside of rice is crunchy, about 5 minutes longer.
  • For prawns and clams:
  • While rice is cooking, mix garlic, fermented beans, if using, cilantro stems, and chiles in a small bowl. Peel prawns, leaving heads and tails on. Devein, stuff cut side with garlic mixture, and set aside.
  • Combine clams and wine in a large skillet, cover, and cook over high heat, stirring often, until clams open (discard any that do not open), about 5 minutes. Using a slotted spoon, transfer clams to a large bowl.
  • Reduce heat to medium-low. Lightly season prawns with salt and cook in same skillet until opaque in the centers, about 2 minutes per side. Transfer prawns to bowl with clams; pour pan juices into a small bowl.
  • DO AHEAD: Prawns can be stuffed 1 hour ahead. Cover and chill.
  • For assembly:
  • Mix gochugaru, cayenne, and salt in a small bowl. Dip cut sides of lemon wedges into seasoning mix.
  • Top rice with prawns and clams and drizzle with reserved pan juices. Top with lemon wedges, eggs, olives, pickled chiles and peppers, and scallions.

LOW FAT LOW CALORIE SAVORY HAM AND RICE DINNER



Low Fat Low Calorie Savory Ham and Rice Dinner image

This is a tasty and satisfying one dish meal that's high in flavor and low in fat and calories! Based on a recipe from a Healthy Cooking book that says it has just 229 calories per serving, 15 g of protein and 7 g fat! We like it with a salad and a nice dinner roll.

Provided by SaraFish

Categories     One Dish Meal

Time 57m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
2/3 cup water
1 can low-fat cream of celery soup (Campbells makes one, it's called Healthy Request) or 1 can reduced-fat cream of broccoli soup
3/4 cup Minute Rice
1 1/2 cups cubed cooked ham
1 teaspoon poultry seasoning
paprika

Steps:

  • In saucepan combine carrot, celery, onion and water.
  • Bring to boil, reduce heat.
  • Cover and simmer 7 minutes.
  • Do not drain.
  • Stir in undiluted soup, uncooked rice, ham and poultry seasoning.
  • Pour into 1 1/2 quart casserole dish that you have sprayed with Pam.
  • Sprinkle paprika over top.
  • Cover and bake 30 to 35 minutes at 350.

ZESTY SPANISH RICE LOW FAT



Zesty Spanish Rice Low Fat image

This is a twist on the regular Spanish rice. I stumbled upon this by accident when I opened a can of "Herdez Salsa Verde Mexicana picante" instead of green chillies. I decided to throw it in and see how it turned out. The rice turned out great. I love the flavor and it's low fat!!

Provided by Notorious L.I.Z.

Categories     White Rice

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 onion, chopped
1 (7 ounce) can salsa verde (I used Herdez brand mexicana picante)
1/2 green pepper, chopped
2 small tomatoes, chopped
1 -2 garlic clove, minced
1 teaspoon olive oil
1 cup jasmine rice
1 cup water
salt and pepper
fresh cilantro, finely chopped

Steps:

  • 1. Heat the olive oil over medium-high heat in a deep frying pan.
  • 2. Saute rice until lightly browned.
  • 3. Add onion, green pepper, garlic, tomatoes, salsa verde and water.
  • 4. Simmer, covered until water is absorbed. (approximately 15 minutes).
  • 5. Fresh chopped cilantro may be added just before serving.

LOW - FAT CREAMY MUSHROOM AND RICE



Low - Fat Creamy Mushroom and Rice image

I am on a low - fat diet and am trying to come up with tasty and satisfying recipes. this is one side dish all will enjoy!

Provided by Carrie A

Categories     Rice

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 5

1 (10 3/4 ounce) can low-fat cream of mushroom soup
1 cup beef stock
1/2 cup water
1/2 cup chopped mushroom
1 1/2 cups Minute Rice

Steps:

  • In sauce pan bring soup, stock, and water and mushrooms to boil.
  • Add rice, stir and cover for 10 minutes.

LOW FAT RICE KRISPIE MEAT LOAF



Low Fat Rice Krispie Meat Loaf image

Low in fat because you use a mixture of ground turkey, lean ground beef, rice krispies and egg substitute. A dear friend gave me this recipe and it is delicious. You could of coarse use real egg.

Provided by BakinBaby

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb lean ground beef
3/4 lb ground turkey
4 ounces egg substitute
1 1/4 cups Rice Krispies
1 teaspoon sea salt
1/2 large onion (chopped)
2 garlic cloves (minced)
1 teaspoon italian seasoning
1/4 cup ketchup

Steps:

  • Preheat oven to 400°F.
  • Mix all ingredients together in a large bowl, then place in a loaf pan.
  • Spread ketchup over top.
  • Bake for 60-75 minutes (or until internal temperature is 160°F) in a standard oven or 55 minutes in a convection oven.

VIRTUALLY FAT FREE BLACK BEAN RICE CAKES



Virtually Fat Free Black Bean Rice Cakes image

Another favorite recipe from "Fabulous Fat Free Cooking" by Lynn Fischer. I sometimes like to make smaller 1/4 cup cakes to use as a side dish with a salad.

Provided by - Carla -

Categories     Rice

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1 cup vegetable broth
1/2 cup white rice
1 (15 ounce) can black beans, rinsed and drained
1/2 cup fresh breadcrumb (from 40 calorie per slice bread)
1 stalk celery, diced
1/4 cup sweet red pepper, diced
1/4 cup fat free egg substitute
1 teaspoon cumin (optional)
salt & freshly ground black pepper

Steps:

  • Preheat oven to 375°F.
  • Coat a baking sheet with non-stick cooking spray and set aside.
  • In a medium non-stick saucepan, combine the broth and rice.
  • Bring to a boil over medium-high heat.
  • Reduce to low; cover and cook for 20 minutes, or until the rice is tender and the broth has been absorbed.
  • Remove from heat and stir in black beans, bread crumbs, celery, red peppers, egg substitute and salt& freshly ground black pepper to taste.
  • Coat a 1/2 cup measuring cup with non-stick cooking spray.
  • Pack rice mixture firmly into measuring cup then turn it out onto the baking sheet (you may have to tap the measuring cup lightly to release).
  • Press to flatten into a 3/4 inch thick cake.
  • Repeat with remaining mixture.
  • Bake 20 minutes, or until heated through.
  • Serve and enjoy!

Nutrition Facts : Calories 514.5, Fat 3.6, SaturatedFat 0.8, Cholesterol 0.3, Sodium 274.3, Carbohydrate 95.5, Fiber 16.6, Sugar 3, Protein 24.4

FAT-FREE CABBAGE-RICE CASSEROLE



Fat-Free Cabbage-Rice Casserole image

Except for the Parmesan cheese which is only optional this dish has no fat so you can eat the whole dish without regrets, add in some dried chili flakes or cayenne for some heat :)

Provided by Kittencalrecipezazz

Categories     Greens

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 13

1 medium onion, chopped
1 -2 tablespoon fresh minced garlic
7 cups cabbage, sliced (about 1/2 head)
3 large carrots (peeled and thinly sliced)
1 large green bell pepper, seeded and coarsley chopped
1 1/2 cups uncooked rice
2 (28 ounce) cans diced tomatoes (including the juice, do not drain)
1 cup tomato juice
1/2 cup brown sugar (or to taste)
1/2 cup white vinegar
salt and pepper
1 -2 teaspoon Dijon mustard
4 -6 whole tomatoes, chopped (optional)

Steps:

  • Set oven to 350 degrees.
  • Grease a casserole that will hold at least 16 cups, or use 2 smaller casserole dishes (I use a small size roaster for this recipe).
  • Place the chopped onions and the garlic on the bottom of a greased casserole.
  • Shred the cabbage using a sharp knife, or use a food processor (it should measure about 7 cups).
  • Place all the chopped veggies in a large bowl with the rice.
  • In another bowl, stir tomatoes with their juice, 1 cup tomato juice, sugar, vinegar, salt, pepper and Dijon mustard until well mixed.
  • Stir into the cabbage mixture, using a folding motion, until evenly blended.
  • Transfer to the casserole dish on top of the onions (do not stir!) cover with a lid.
  • Bake in the oven for 1-1/2 hours; then stir well every half an hour until the cabbage is soft and the rice is done.
  • Stir in the chopped fresh tomatoes (if using).
  • Optional; for a cheesy flavor, 1/4 cup grated Parmesan cheese may be sprinkled on top before baking.

WW LOW FAT BAKED TOMATO RICE



Ww Low Fat Baked Tomato Rice image

This is a tasty side dish which also works well as a take-to-work lunch reheated in the microwave the next day. Makes 2 lunches or serves 2-3 as a side dish. The figures may be different between countries, but by British Weight Watchers, this recipe is a total of 10 points, so if you make 2 servings out of it, they would be 5 points each.

Provided by Shuzbud

Categories     Long Grain Rice

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 9

1 cup long-grain white rice, uncooked
1 small onion, finely diced
2 chicken stock cubes
2 cups hot water
1 1/2 cups canned chopped tomatoes
1 1/2 teaspoons italian seasoning
2 teaspoons finely grated reduced-fat parmesan cheese
2 garlic cloves, crushed
salt and pepper, to taste

Steps:

  • Heat the oven to 350°F or 180°C.
  • Put the rice in an ovenproof casserole dish. Add the finely diced onion.
  • Crumble in the chicken stock cubes and pour over the boiling water. Stir to dissolve the stock.
  • Add the chopped tomatoes, italian seasoning, parmesan cheese and garlic. Season with salt and pepper if desired. Stir to mix well.
  • Cover with a lid or tin foil and bake in the oven for 45 minutes.
  • Uncover after 45 minutes. Stir and bake a further 10 minutes uncovered or until the rice is cooked and most of the liquid has been absorbed.
  • Serve hot or allow to cool and store in the fridge to be reheated.
  • NB: If reheating in the microwave the next day, add a little water before heating, to avoid the rice drying out.

Nutrition Facts : Calories 390.6, Fat 1.1, SaturatedFat 0.3, Cholesterol 0.6, Sodium 1169.7, Carbohydrate 84.9, Fiber 3.4, Sugar 5.2, Protein 9

WW REALLY LOW FAT CHICKEN FLAVOUR RICE



Ww Really Low Fat Chicken Flavour Rice image

I recently started weight watchers and have been searching for flavourful yet healthy meals. This is a really easy side dish or take-to-work lunch. Feel free to use fresh herbs in place of the italian seasoning, but add them toward the end of cooking. This recipe serves 3 as a side dish or 2 as a lunch. The figures may be different between countries, but by British Weight Watchers, this whole recipe is a total of 9 1/2 points.

Provided by Shuzbud

Categories     Lunch/Snacks

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 cup long grain rice, uncooked
1 small onion, finely diced
2 garlic cloves, crushed
1 teaspoon italian seasoning
2 chicken stock cubes
2 1/2 cups boiling water
salt and pepper, to taste

Steps:

  • In a pan, put the rice, onion, garlic and italian seasoning.
  • Crumble in the stock cubes.
  • Pour the boiling water into the pan and stir to dissolve the stock cubes.
  • Simmer, covered, over a low to medium heat for 20 minutes or until most of the liquid has been absorbed. Stir every 5 minutes or so, to stop the rice from sticking to the pan.
  • Remove from the heat and let stand, covered, for 5 minutes. By this stage, nearly all the liquid should have been absorbed.
  • Add salt and pepper to taste (bear in mind, the stock cubes contain quite a lot of salt).
  • Serve hot or allow to cool and refrigerate.
  • NB: If reheating this rice in the microwave, add a little water before reheating so the rice doesn't dry out.

ALMOST FAT FREE RICE KRISPIES TREATS



Almost Fat Free Rice Krispies Treats image

Make and share this Almost Fat Free Rice Krispies Treats recipe from Food.com.

Provided by alysee

Categories     Dessert

Time 15m

Yield 20 serving(s)

Number Of Ingredients 3

6 cups Rice Krispies
1/4 cup corn syrup
10 ounces marshmallows

Steps:

  • Lightly spray a 9x13-inch pan with PAM.
  • Measure out cereal.
  • Pour corn syrup into a large pot, placed on medium heat. When the syrup has warmed up a bit, add the marshmallows.
  • Continue to heat, stirring frequently, until the marshmallows are melted and smooth.
  • Add cereal, stirring with a large spoon until the cereal is uniformly coated.
  • Turn out into prepared pan.
  • Cover cereal mixture with waxed paper, and using hands, spread and press the cereal evenly in the pan, compressing firmly.
  • Allow the treats to cool for 5 minutes or so before removing the waxed paper.
  • After the pan has cooled, cut into squares using a sharp knife dipped in hot water.

Nutrition Facts : Calories 88.8, Fat 0.1, Sodium 91.3, Carbohydrate 21.7, Fiber 0.1, Sugar 10, Protein 0.8

SPINACH FETA RICE "LOW FAT"



Spinach Feta Rice

I can't remember for the life of me where I got this recipe from...but it is one of my favorite side dishes. The flavors in this rice dish just tickle the tastebuds! :) I did try it with brown rice and it's equally as good, of course you have to alter the broth or water and cooking time a little if you do that. I have made this...

Provided by Wendy Rusch

Categories     Rice Sides

Number Of Ingredients 12

1 c long grain white rice
1 c chicken broth
1 c water
1 medium onion, chopped
1 c fresh mushrooms, sliced
2 clove garlic, minced
non stick spray
1 Tbsp lemon juice, fresh
1/2 tsp oregano, dried
6 c spinach, fresh and chopped
4 oz feta cheese, crumbled
black pepper

Steps:

  • 1. Combine rice, broth and water in medium saucepan. Bring to a boil, stirring once or twice. Reduce heat to low, cover and simmer 15 min. or until liquid is absorbed. Cook and stir onion, mushrooms and garlic in large skillet coated with non stick spray, until onion is tender. Add cooked rice, lemon juice, oregano, spinach, tossing lightly until spinach is wilted. Add cheese and pepper, toss lightly. calories 195 fat 5 grams cholesterol 17 grams I have posted this recipe using wild rice, olive oil, butter and salt as well...as Spinach Feta Rice Combo... :o)

LOW FAT STICKY RICE WITH MANGO SORBET



Low Fat Sticky Rice With Mango Sorbet image

Make and share this Low Fat Sticky Rice With Mango Sorbet recipe from Food.com.

Provided by ratherbecookin

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

2 cups long grain glutinous rice thai sweet rice
3 cups water
1 (14 ounce) can light coconut milk
1/2 cup sugar
1 teaspoon salt
2 1/2 cups mango juice (or substitute your favorite flavor)

Steps:

  • Soak rice in a bowl of water for 30 minute.
  • Place mango nectar in your ice cream maker and turn it on. Approx 20 minute Time will vary depending on machine.
  • Strain rice.
  • Place rice in rice cooker with 3 cups water ( if you don't soak rice use 4 cups water) If you don't have cooker simmer on low in a covered pot for 20 minute.
  • Combine coconut milk sugar and salt in a pan, heat until sugar is melted. set aside.
  • Place cooked rice in a large bowl and stir gently to release steam.
  • Mix in coconut liquid, combining quickly.
  • Allow rice to sit for a few minutes to absorb coconut liquid.
  • Serve 1/2 cup sticky rice topped with 1/4 cup mango sorbet.

Tips:

  • Choose the right cut of meat: For braising, stewing, or pot roasting, select tougher cuts of meat with more connective tissue and flavor, such as chuck roast, brisket, or short ribs.
  • Sear the meat first: Searing the meat before braising helps to caramelize the outside, adding flavor and color to the dish.
  • Use a flavorful braising liquid: The braising liquid is an important part of the dish, so use a flavorful combination of liquids such as broth, wine, beer, or tomato sauce.
  • Add aromatics and spices: Aromatics like onions, garlic, carrots, and celery add flavor to the braising liquid, while spices like thyme, rosemary, and bay leaves provide additional depth of flavor.
  • Cook the meat until it is fall-apart tender: Braising is a low-and-slow cooking method, so it takes time for the meat to become tender. Cook the meat until it easily falls apart when pierced with a fork.
  • Serve with your favorite sides: Braised meat can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

Braising is a versatile cooking method that can be used to create a variety of delicious and flavorful dishes. The tips provided in this article will help you to braise meat perfectly, so that you can enjoy tender, juicy, and flavorful results every time. Whether you are a beginner or an experienced cook, give braising a try and see for yourself how easy it is to create delicious meals with this simple cooking technique.

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