Did You Think To Store?
(sung to the tune of Did You Think To Pray?)
Ere you spent your family’s paycheck,
Did you think to save?
Just a little for the storage ,
Just a little for some porridge
You may need some day.
Oh, how storage helps the faithful
When the Prophet’s words come true.
So, if you would not be crying,
Have some storage too.
Rice – the ever affordable food item. It’s a must have in food storage, obviously. Money tight, and yet sick of the same rice dishes? Here are some recipes I’ve tried, and my reviews of each:
Apple Rice Toffee (dessert) (Deseret Recipes)
2 cups cooked rice OR whole wheat
4 cups sliced apples
1/4 cup brown sugar
2 Tbsp lemon juice
1 tsp grated lemon rind
Mix the above ingredients together. Put in a buttered 9″x9″ baking dish. Add 1/4 cup water. Cover apples and rice completely with toffee mixture (below). Bake at 350 degrees for 45 minutes.
1/2 cup flour
3/4 cup brown sugar
1 tsp cinnamon
1/2 cup butter/margarine, softened
Mix the dry ingredients well. Cut the butter/margarine into sugar mixture until the size of small peas.
*I was hesitant on this one. I didn’t think I’d like the rice texture as a dessert, but it was delicious! I would make this dessert again and again, really! One of the best things about this and the next recipe is that you can make the rice ahead of time and freeze in batches. The altered texture when you thaw the rice out isn’t going to matter one bit.
Pineapple Cream Rice (Wooden Spoon)
1 1/2 cups cooked rice
2/3 cup water
1/2 cup pineapple juice
1/8 tsp salt
1 20-oz can crushed pineapple, drained
1/2 cup whipping cream
2-4 Tbsp sugar
Combine rice, pineapple juice, water and salt. Mix just enough to moisten all the rice. Bring quickly to a boil. Then cover and simmer 5 minutes. Remove from heat, let stand 5 minutes. Add 1 1/2 cups well drained, crushed pineapple. Whip together the whipping cream and sugar, and fold into the rice mixture. Chill for an hour. Garnish with cherries, chopped nuts, or toasted coconut.
*This is a fantastic dish, surprisingly good. I loved it when I tried it. The first time I made it, I decided to add a little bit of cream cheese to the whipping cream as well, and I loved the extra creaminess it gave! I’ve used orange juice or apple juice instead of pineapple juice when it was all I had, and it turned out just as well.
Japanese Fried Rice (Noriko Mizoguchi)
4 cups cooked rice
3 green onions, chopped
cubed ham, or 4-5 strips bacon, cooked
1 cup corn, drained
1 cup julienne cut carrots
1/2 cup each green peas and green pepper
1 beaten egg, drizzled over mixture as it is cooked and stirred in skillet.
Mix all ingredients together in a skillet and heat through.
*This was a dish made by a Japanese foreign exchange student who was living with my neighbor for a time. It’s very nice and light!
Ham/Chicken Fried Rice
1 cup frozen carrots and peas
3 cups cooked rice
1 cup cooked cubed ham or chicken
1-2 Tbsp olive oil
2 Tbsp soy sauce
In a large bowl, combine the peas and carrots, rice and ham or chicken. Mix well. Heat oil in a large skillet. Pour rice mixture into skillet and stir over medium heat until heated through, a couple of minutes. Add the egg. Cook and mix in with the rice mixture until the egg is done to your liking. Mix in the soy sauce just before serving.
*I LOVE this recipe. It’s so easy, and there are so many variations you can do with it. You can add corn instead of peas, or peppers instead of carrots. You can do ham, chicken, turkey, or sandwich meat. The possibilities are almost endless!