International Rice Festival

November 16

11:30 - 2:00 p.m.

Denman Ballroom, Student Union

To share cultural and culinary heritage, the Rice Fest will feature a variety of rice styles along with the meaning, challenges, and symbolism of rice to different cultures.

This event will include a panel discussion of professors and a taste of rice dishes with a vote of your favorite. Join us in exploring rice and its many unique purposes and flavors at the First UTSA International Rice Festival. 

The IRF event is part of the series of initiatives under International Education Week, Nov 14-18, 2022.

 International Education Week (IEW) is a joint initiative of the U.S. Department of State and U.S. Department of Education to promote and celebrate the benefits of international education and exchange worldwide. This year, the University of Texas at San Antonio will participate in this initiative by showcasing globally-focused events held across campus throughout the week. 

Ingredients:

3 cups medium grain rice                                              

1 can gandules (pigeon peas) drained                             

1/3 cup vegetable oil                                                    

6 oz tomato sauce                                                       

10 whole spanish olives

1 tsp cumin

salt for taste

 1 packet sazon culantro y achiote

1/2 cup sofrito

3 cups water

1/2 cup cured salted pork chopped

Instructions:

1. Start by adding the vegetable oil to the caldero or large pot and set the stove heat to medium. Toss in your chopped cured salted pork into the pot and cook until it is fried. Remove the cured salted pork and set aside but keep the grease in the caldero. 
2. Next, add your sofrito, tomato sauce, sazon culantro y achiote, cumin, spanish olives, and gandules to the caldero. Cook and stir the mixture for about 3 to 4 minutes. In addition, add your water and bring to boil. Rinse your medium grain rice to remove starch.
3. Lastly, add your medium grain rice and the fried cured salted pork and stir everything gently. Place a sheet of foil covering the top opening of the caldero and cover with lid. Cook the Puerto Rican rice for 30 minutes over medium heat without opening the lid at all. Fluff rice and add salt for personal taste. 

Notes: For perfect water amount, make sure the rice is below liquid amount by 1 inch before placing the foil and caldero lid. Do not wash the starch off of the rice if you prefer your rice sticky. 

https://kitchendelujo.com/arroz-con-gandules-puerto-rican-rice-pigeon-peas/#wprm-recipe-container-1619

Ingredients:

2 tablespoons black pepper

6 cups rice

1 pound red kidney bean

1 can coconut milk

1 small onion

5 teaspoons salt

Instructions:

1. Wash the beans first then put in a (5-10 qt) pot. Add diced onion and chopped cilantro and 18 cups of water to the pot and allow to cook for approximately 2 hours on the stove.
2. Use a slotted pot spoon to remove cooked beans from the pot. Pour the bean stock water left behind in a measuring cup. Add cooked beans, 6 cups of washed uncooked long grain white rice, salt, black pepper, and coconut milk to the pot.
3. Add however much water is needed to the left over (bean stock) water in the measuring cup to make a total of 2 1/2 cups of water and then add to the pot.
4. Allow to cook on high heat for 20 minutes. Stir with a serving fork and turn heat to medium and cover the pot with a lid. Every 15 minutes for 1 1/2 hours, stir rice with a serving fork. Check for doneness when rice is soft and fluffy.

Serves: 10. Preparation time is 10 minutes. Cooking time is 3.5 hours.

Ingredients:

2 tablespoons light-tasting oil (vegetable, mild olive, canola)

2 cups cooked black beans , in 3/4 cup reserved cooking liquid*

3 cups cooked rice , preferably, day-old and refrigerated

1 red bell pepper , chopped

1 small yellow onion , chopped

2 cloves garlic , minced

¼ Salsa Lizano **

1/4 cup chopped fresh cilantro

Instructions:

1. Heat oil in a large skillet over medium-high heat until shimmering. Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes. Add minced garlic and cook for 1 minute, until fragrant.
2. Add black beans, reserved cooking liquid, and Salsa Lizano, stirring to combine. Simmer for 5 minutes, until slightly thickened and little bit of the liquid is evaporated. Gently stir in cooked rice and cook until heated through and most of the liquid is absorbed, but not dry, about 3-5 minutes. Stir in chopped cilantro. Season to taste with additional Salsa Lizano (we added about a tablespoon extra).

Notes *Low-sodium canned beans in their liquid can be substituted here if time is of the essence. But, if you do have the time to soak and cook beans from dried, the flavor and texture will be a big reward!

**Salsa Lizano is essential to this dish. It's available in some Latin markets, much to my pleasant surprise, in the International aisle at my local grocery store, and can be ordered online.

https://stripedspatula.com/gallo-pinto/#wprm-recipe-container-7474

Ingredients

Cinnamon stick pieces… 2 tablespoons                        

Cloves… 2 tablespoons

Star Anise… 2 pieces                                                  

Bay leaves… 2 medium sized

Green Cardamoms… 2 tablespoons                              

Mace or javitri… 1cm x 1cm piece

Biryani                                                                        

Chicken (with bone) … 1 kg

Basmati rice… 3.5 cups (1 kg)                                     

Thinly chopped onion… 2 medium sized

Fresh garlic paste… 2 tablespoons                                

Fresh ginger paste… 2 tablespoons

Chopped coriander leaves… 1 cup                                

Chopped mint leaves… 1 cup

Fresh lime juice … 7 tablespoons                                 

Green chillies… 6-7

Plain unsweetened yogurt… 5 tablespoons                    

Cumin seeds… 1/4 teaspoon

Shahi Jeera… 1/4 teaspoon                                          

Turmeric powder… 1/4 teaspoon

Fresh Garam masala… 3 teaspoons                              

Green cardamom Powder… from 10 cardamoms

Kashmiri red chilli powder… 2 teaspoons                     

Saffron… 1/4 teaspoon

Rose and Kewra essence… 1 drop each                        

Milk… 3 tablespoons

Red and orange food color… a pinch each                    

Oil… 2 tablespoons

Ghee… 5 tablespoons                                                  

Salt… to taste

Plain Unsweetened yogurt…1 cup                                

Finely Chopped onion…3 tablespoons

Chopped tomatoes….3 tablespoons                              

Chopped green chilies…1 tablespoon

Chopped coriander leaves…1 tablespoon                      

Fresh lime juice…1 tablespoon

Water…1/2 cup (in case yogurt is thick) 

Instructions:

Recipe for Fresh Garam Masala for the biryani

1. Set a pan on medium heat; add 2 teaspoons of cinnamon sticks (broken in small pieces), 2 teaspoons of cloves, 2 pieces of star anise, 2 teaspoons of green cardamom and 2 medium sized bay leaves
2. Stir for ~3 minutes till they turn aromatic then transfer everything to a grinder jar along with a small piece of javitri (mace), grind to a fine powder and store it in an air tight container for future use

Getting the saffron and colors ready for the biryani

3. Add saffron into the milk, add a drop of rose essence and a drop of kewra essence into the milk, add a pinch of orange food color and mix well; pour half of the orange-colored milk in a separate bowl and add a pinch of red color to it

Marinating the chicken

4. To the chicken add 2 tablespoons of fresh lime juice, add kashmiri red chilli powder, 90% of the garlic paste, 90% of the ginger paste, turmeric powder, garam masala powder, cardamom powder, half of the coriander leaves, half of the mint leaves, approximately 2 teaspoons of salt and oil. Mix thoroughly and let it marinate for at least 30 minutes

Cooking the chicken

5. To a pan set on medium heat add approximately 2 tablespoons of oil, add cumin seeds and shahi jeera. Once they start to splutter, add thinly sliced onions and keep stirring until they become dark brown in color. This should take approximately 15 minutes.
6. Keep aside approximately 2 tablespoons of the fried onion for garnish
7. To the rest of the onions in the pan add the marinated chicken and mix well. Place the lid on and let it cook for approximately 10 minutes while stirring intermittently. The chicken should be cooked through by then. Keep stirring the chicken on medium heat so it browns a little. Add green chillies and mix well. Add salt till the chicken tastes slightly salty because it is going to be mixed with a lot of rice

Cooking the rice

8. For 3.5 cups of rice you need approximately 4 liters of water
9. Add enough salt to the water so it tastes like sea water. For approximately 4 liters of water we need about 8 to 9 teaspoons of salt. Add the remaining fresh lime juice, the remaining ginger garlic paste, the remaining garam masala and mix thoroughly
10. Once the water comes to a boil add the pre-soaked basmati rice. Cook till the rice is 90% done (the rice should break easily but not be pasty) this should take approximately 15 minutes on medium heat. Strain the rice

Putting the chicken and rice together

11. Take a flat pan and set it on medium heat, on this flat pan place the chicken pan. This prevents the chicken from burning while the biryani cooks. Add 2 tablespoons of ghee to the chicken and mix well
12. Beat the yogurt till its smooth and pour it on the chicken. Spread the rice (immediately after straining) evenly on the chicken. Sprinkle the orange and red colored saffron milk on the rice. Garnish with the remaining coriander leaves, mint leaves, and fried onions and place the lid on
13. Make sure that the vent of the lid is covered. Let the rice cook on medium heat for 10 minutes and then on low heat for 15 minutes

Raita

14. Add yogurt in a big bowl, add approximately 3/4 teaspoon of salt. Beat the yogurt till it’s smooth, if the yogurt is too thick add some water
15. Add lime juice, chopped onions, chopped tomatoes, chopped green chillies and chopped coriander leaves. Give it a good mix

Ingredients:

7 cups water 

1 cup long-grain white rice 

One 4-inch cinnamon stick 

One 12-ounce can evaporated milk 

One 14-ounce can condensed milk 

1 cup whole milk 

3/4 cup golden raisins 

Ground cinnamon, for dusting 

Instructions:

1. Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat.
2. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. 
3. Strain out the liquid, discard the cinnamon and reserve the rice.
4. Return the rice to the saucepan.  
5. Stir in the evaporated milk, condensed milk, and whole milk.
6. Continue cooking over medium-high heat until the mixture comes to a boil.
7. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes.
8. Add the raisins and stir well. 
9. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve. 

Ingredients:

1 cup rice uncooked (basmati for instant pot)

1 ½ tablespoon oil or ghee

½ teaspoon cumin seeds (jeera)

1 small bay leaf or curry leaves

2 green chilies slit or chopped

1 small onion sliced

1/8 teaspoon turmeric (optional)

½ to ¾ garam masala (adjust to taste)

½ to ¾ teaspoon salt (adjust to taste)

2 garlic cloves chopped or 1 teaspoon ginger garlic paste

2 cups spinach (palak) (tightly packed about 100 grams leaves)

1 medium potato (optional) or ½ cup sweet corn or ½ cup carrot chopped

10 to 12 mint leaves or coriander leaves (finely chopped)

1 tablespoon lemon juice for serving (adjust to taste)

Instructions:

1. Rinse rice and cook in a pot or cooker. Rice must be grainy and not mushy. Wash palak thoroughly in lots of water and drain completely. Add them to a small blender and puree them to a smooth paste. You can also add a few tablespoons of water to help blend smooth or alternately fine chop and use.
2. (Make Palak Rice) Heat a pan with oil, add cumin seeds and bay leaf. When the cumin begins to sizzle, add garlic & sauté until it turns fragrant for about 40 to 60 seconds. Add onion and green chili. Sauté until the onions turn golden.
3. Then add potatoes. Sauté until they become tender. If needed, sprinkle water and cook. Sprinkle garam masala, salt and turmeric. Pour palak puree and sauté until the raw smell comes off. Add mint leaves and saute for a minute or two. Switch off the stove
4. Transfer the cooled rice and squeeze in lemon juice. Mix everything well and serve warm or hot.

Method 2: One Pot Spinach Rice

1. Heat oil in a pot. Add cumin and bay leaf. When the cumin sizzles, saute ginger garlic paste. Add onions and green chilis; fry until transparent. Then add potatoes or any other veggies you intend to use, stir fry for 2-3 minutes.
2. Stir in the garam masala, salt and turmeric. Transfer the pureed palak and saute until the raw smell goes away. When the mixture turns thicker, add uncooked rice. If using the pressure cooker, pour 1 ¾ cups water for basmati rice (or 2 for normal rice). If cooking in a pot use 2 cups water.
3. Pressure cook on a medium high flame for 1 whistle for basmati rice, if using normal rice pressure cooker then cook for 2 whistles. Release the pressure manually with the help of a spatula if using basmati rice. Fluff up palak with a fork.

Serves: 2. Preparation time is 10 minutes. Cooking time is 15 minutes.

Ingredients:

540ml/15.2oz sticky rice (3 rice cooker cups, note 1)

60-80g/2.1-2.8oz dried azuki beans (note 2)

750ml/25.4oz water

Garnish

Gomashio (note 3)

Instructions:

1. Wash rice and soak in water for at least 30 min. Drain using a sieve.
2. Wash azuki beans and transfer to a saucepan with water (not in ingredients) just to cover the beans.
3. Bring it to a boil, then drain the water.
4. Add 750ml/25.4oz water to the pan with azuki beans and bring it to a boil over high heat.
5. Reduce heat to medium and cook for about 15-20 minutes until the beans are cooked to al dente (the centre of the bean is a tiny bit hard). Remove scum (white bubbles) from time to time while cooking.
6. Drain and keep the beans in a sieve and the red liquid in a bowl.
7. Scoop the liquid in the bowl with a ladle and pour it back gently into the bowl 4-5 times, allowing the liquid to be exposed to air. This will brighten the red colour of the liquid. Use a fan to send more air to the liquid if you want.
8. Mix rice and azuki beans in a rice cooker. Add the red liquid to the level required for sticky rice/sweet rice. Add water if not enough red liquid. Turn the switch on.
9. When cooked, mix gently using a spatula. Serve with gomashio either sprinkled over the rice or in a separate container for individuals to sprinkle.

Recipe Notes

• Rice cooker measuring cups are usually 180ml/6.1oz, from the old Japanese measuring units. If your rice cooker cup comes in a different volume, please use cups to measure rice and ignore 540ml/15.2oz. Otherwise, you will not be able to easily tell the amount of liquid you need to cook rice.
• Azuki are tiny red beans with a colour similar to red kidney beans. A size of a bean is about 6mm/¼" long, 4mm/3/16" wide. They are usually sold as azuki beans or red azuki beans (see the photo in the post). In Australia, you can buy them from Japanese/Asian grocery stores. They are also available online from Amazon, eBay, etc.
• Gomashio is a mixture of roasted black sesame seeds and salt. I used store-bought gomashio (see the photo in the post) but you can make gomashio at home.

Toast 1 tablespoon of black sesame seeds in a thick frying pan, turn the heat off, add salt and toast with residual heat.

• To cook Osekihan using a pot:

Follow the instructions 1-7. Then, mix azuki and rice in a heavy-bottomed pot, add the red liquid 5mm/3/16" above the surface of the rice. Add water if the red liquid is not enough. Place the lid on and cook over high heat for 5-6 minutes until it starts boiling. Then reduce the heat to low for 12-13 minutes until the liquid evaporates. Turn the heat off and leave for 10 minutes.

• Nutrition per serving. Assumed the amount of Azuki beans used is 70g/2.5oz. Garnish - Gomashio is not included.

https://japan.recipetineats.com/rice-with-azuki-beans-osekihan/#wprm-recipe-container-5209

Ingredients:

3⁄4cup finely chopped onion                                                                 

2cups bean sprouts

2 1⁄2tablespoons oil                                                                             

1⁄2cup frozen peas, thawed

8ounces cooked lean boneless pork or 8 ounces chicken, chopped

4cups cold cooked rice, grains separated (preferably medium grain)

1egg, lightly beaten (or more eggs if you like)

3drops soy sauce

1⁄2cup finely chopped carrot (very small)

3drops sesame oil

4green onions, chopped

2tablespoons light soy sauce (add more if you like)

Instructions:

1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8. Set out additional soy sauce on the table, if desired.

Ingredients:

2cups rice (long grained or medium variety)                                          

1celery, diced

1⁄4cup groundnut oil or 1/4 cup olive oil                                               

1onion, sliced

1⁄2tablespoon butter                                                                             

1carrot, cubed

1teaspoon dried thyme, if using fresh 2 tbsp would be perfect                

1bay leaf

1⁄4teaspoon curry powder (optional)                                                     

2cups chicken stock

1green pepper, diced (remove the seeds & white stuff)                           

2cups water

2 -3garlic cloves (as per taste)

1cup chicken breast, diced not cooked preferably, omit if vegan

1⁄2inch piece ginger, peeled and grated

1tablespoon ground paprika (smoked would be ideal)

2tablespoons cayenne, add more if you want it hotter

3tablespoons tomato paste, I love using hunts

2large tomatoes, chopped finely (or 1 small can pureed tomatoes)

1chicken bouillon cube (I love knorr chicken or maggi)

1⁄2cup portobello mushroom (optional)

peas (You can use frozen mixed veggies)

salt

1⁄4cup cilantro (to garnish) or 1/4 cup parsley (to garnish)

Instructions:

1. Add oil and butter in a heat resistance pot, then add the chicken breast, paprika, cayenne, onion, celery, green pepper, garlic and ginger. Sauté for about 3 minutes.
2. Add the chopped carrots next and sauté for a minute with little salt.
3. Add the tomato paste, tomatoes along with curry powder, bay leaf & thyme. Cook until tomatoes get slightly soft. For about 3 minutes until you see the oil getting red. Then add frozen veggies. Add the rice next. Sauté for another 2 minutes or so.
4. Add 3 cups of vegetable stock/water, bouillon cube, required salt, close the lid and cook until 90% cooked, for about 30 minutes.
5. Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer. If rice is still a little hard, add 1/4 cup water and cover with foil, which will allow it to steam through.
6. Check back at 5 min and It should be ready. You want your rice not too soft.
7. Garnish with cilantro/parsley and serve.

Ingredients:

1/3 cup olive oil (80 ml)

1 large onion finely diced

2 garlic cloves minced

2 medium tomatoes peeled and diced

1 pinch saffron threads

2 cups rice (380 g) see notes

1 cup white wine (240 ml)

3 cups of seafood stock (720 ml)

12 mussels

12 prawns or jumbo shrimp, shells on if possible for extra flavor

2 large squid cleaned and sliced into 1/4-inch rings, tentacles left whole (not used in this dish)

1.5 teaspoons sweet paprika Spanish pimentón de la Vera is the best if you can get it

Instructions:

1. In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Add a pinch of saffron threads and keep warm.
2. Meanwhile, put a large (16-inch) paella pan (see notes) over medium-high heat and add the olive oil. When hot, add the onion to the pan and saute until translucent, stirring often.
3. Add the garlic and cook until aromatic (about 1-2 minutes). Before it starts to brown, add the tomato and stir, adding in the paprika and a pinch of salt. Continue to stir and saute until the tomatoes are reduced and the oil is sizzling.
4. Gently add the squid to the pan and stir to coat in the tomato mixture. Saute for about a minute, to give some color to the squid.
5. Next, add the rice and stir to combine. After a minute of sauteing, spread the rice evenly across the pan (don’t worry if it looks like a thin layer, it will puff up).
6. Gently add the simmering white wine and stock to the pan, all in one go. Reduce the heat to low, and cook, without stirring, for 10 minutes. Carefully lay the prawns/shrimp in a circle on top of the rice and cook for a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time.
7. Meanwhile, steam the mussels by putting them in a large skillet with a tight-fitting lid in half an inch of water. When the shells open, they are cooked! (Discard any that do not open).
8. When the stock in the paella pan fully evaporates, you will hear a faint cracking from the bottom of the pan as the socarrat starts to form. If you don’t hear anything, you can raise the heat to medium for a short burst!
9. When the rice is ready, remove the pan from the heat and arrange the mussels on top of the rice. Serve from the pan, with wedges of fresh lemon.

Notes

The ideal paella rice is a short/medium grain round variety such as Bomba rice. If necessary, you can substitute Arborio. You can also order it in advance if you can!

A paella pan is a special frying pan for making paella. If you don’t have one (very likely if you don’t live in Spain), use your largest, flattest skillet. I like to use cast iron if not able to use a paella pan.

You can substitute the seafood used for what you prefer. Other options would be clams, scallops, hearty white fish, and lobster. Use what you have available in similar quantities. 

Use homemade seafood stock when possible. While some traditional paellas are made using only water, your seafood paella will be extra special if you use good quality seafood stock. If I don’t have time to make stock, I buy a good quality boxed stock.

If you can’t find saffron or it is cost-prohibitive, you can use a pinch of turmeric for color or simply omit it.

Ingredients:

2 Tbsp. promise buttery spread

1/2 lb. uncooked medium shrimp, peeled and deveined

2 cloves garlic (finely chopped)

1 red bell pepper, sliced

1 sweet onion (medium, finely chopped)

1 cup arborio rice

1/4 cup dry white wine

3 cups chicken broth

2 Tbsp. grated Parmesan cheese

2 Tbsp. flat-leaf parsley

Instructions:

1. Melt 1 tablespoon Promise® Buttery Spread in 4-quart saucepot over medium-high heat and cook shrimp 3 minutes or until shrimp are almost pink. Add garlic and cook 30 seconds. Remove shrimp mixture from saucepot; set aside.
2. Add remaining 1 tablespoon Spread to same saucepot and cook red pepper and onion over medium heat, stirring occasionally, 5 minutes or until golden. Stir in uncooked rice and cook, stirring frequently, 2 minutes or until rice is opaque. Add wine and cook 1 minute or until evaporated. Add broth, 1/2 cup at a time, and simmer, stirring frequently, until broth is absorbed, about 20 minutes. Return shrimp to saucepot and cook 1 minute or until shrimp turn pink. Stir in cheese and parsley. Let stand covered 5 minutes. If desired, sprinkled with freshly ground black pepper.

Ingredients:

1⁄2 cup butter

2 yellow onions, chopped

4 stalks celery, chopped

5 green onions, chopped

1 large green bell pepper, chopped

4 cloves garlic, finely chopped

2 bay leaves

1 tablespoon creole seasoning

1 teaspoon ground cayenne pepper

1⁄2 teaspoon dried thyme, crumbled

1 serrano chili pepper, finely chopped with seeds

1 1⁄2 lbs andouille sausages or 1 1/2 lbs smoked sausage, sliced into 1/2 inch slices,then cut into quartered wedges

2 (14 1/2 ounce) cans chicken broth

1 (14 1/2 ounce) can diced tomatoes with juice

3 cups long-grain rice

Instructions:

1. Melt butter in large pot over medium-high heat.
2. Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
3. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
4. Add sausage, broth, tomatoes and rice.
5. Bring mixture to simmer.
6. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.

Ingredients:

Short grain rice 4 tablespoons

Milk 2 cups

Sugar 1/4 cup

Green cardamom powder 1/2 teaspoon

Cream 3/4 cup

Rose petals 1/2 cup

Rose syrup 4 tablespoons

Instructions:

1. Take rice in a pan, add milk and cook till rice is soft. Add sugar and green cardamom powder and cook till thick. Set aside to cool.
2. Transfer the kheer into a deep bowl. Fold in half cup whipped cream and most of the rose petals. Add two tablespoons rose syrup and mix.
3. Put the kheer in stemmed glasses and chill. Put the remaining whipped cream in a piping bag and pipe rosettes on top of the kheer in each glass.
4. Drizzle a little rose syrup over it, place a rose petal on top and serve chilled.

Ingredients:

1 cup glutinous rice

About 2 1/2 cups water add more if it gets too dry

1/2 cup pure cocoa

1/2 cup sugar

Instructions:

1. In a pan heat rice and water on medium to medium-high heat until fully cooked
2. Add cocoa, then sugar and mix well.

Ingredients:

1 Yellow Onion

Vegetable Oil

4 -5 tbsp Flour

32 oz Sour Cream

½ cup Milk

3 tbsp Paprika

3-4 tbsp Vegeta

Chicken (boneless or bone-in based on preference)

2 cups Chicken Stock

Salt

Pepper

Rice

Instructions:

1. Boil chicken until cooked thoroughly and let rest
2. Prepare rice with salt to taste
3. Sauté one chopped onion in vegetable oil until golden brown
4. Add 4-5 tablespoons of flour and cook until onions are coated and flour mixture has thickened
5. Add 4 cups of sourcream, 3 tablespoons of paprika, and 3 to 4 tablespoons of vegeta; cook until fragrant
6. Add chicken stock to mixture and stir
7. After chicken stock is well mixed, add ½ cup milk
8. Add cooked chicken and salt and pepper to taste
9. Serve chicken stew over rice and enjoy!