Forbidden rice pudding - this has coconut milk and toasted peanuts.
Risotto of all kinds all the time - this is a summer risotto with squash blossoms and baby zucchini.
I also just make rice that we have with stir fry - one is my take on General Tso's chicken and the other is a mix of chicken and shrimp.
Indian food is a popular favorite around here and this is my version of Madras chicken. So you can clearly see that rice is my friend. For this months challenge I didn't get too far out of my comfort zone of using rice as a side dish. I made chicken and rice.
I took some seasoned chicken breasts and some seasoned venison and some asparagus tips and I rolled them together with a little transglutaminase and then I vacuum sealed them and let them "rest" in the bags for about 40 minutes to seal everything up nice and tight.
I then took these sealed pouches and immersed them in a hot water bath for about 10 minutes at about 150F to tighten everything up all nice and cozy. While all this was happening I sautéed up some kabocha squash and I sliced up a pear and a beet that I had boiled earlier and let cool. I also made a blackberry gastric because everybody likes a little acidity wouldn't you say. As odd as this might sound I tried to imagine what the venison and the poultry would be consuming in a free range world and tried to match up my flavors based on that.
I took the simmered chicken, venison and asparagus rolls and first browned them in a pan whole then I sliced them into medallions and browned the bottoms to add a nice little caramelization to an already tasty dish. All of this went on to a plate with some black Thai sticky rice, and while this rice is usually used for dessert I found its subtle sweet flavor and nuttiness a nice addition with some puffed rice for crunch and here you have it - chicken and rice.
Here is my chicken and rice - for the Creative Cooking Crew Challenge - Rice. Check out all the others HERE - thanks Laz for organizing this!