101 Things to Do with Rice

DONNA KELLY has appeared on Martha Stewart's Sirius radio show, Everyday Food, and writes for apronstringsblog.com. She is the author of nine cookbooks including Quesadillas. She lives in Utah.

STEPHANIE ASHCRAFT has taught hundreds of classes and appeared on television and news programs sharing ways families can save time and money. Stephanie and her husband, Ivan, reside in Salem, Utah, with their five children.

New Orleans Jambalaya

8 ounces andouille sausage

1 tablespoon vegetable oil

1/ 2 onion, minced

1/ 2 red bell pepper, diced

1 teaspoon Cajun seasoning

3 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons cayenne pepper sauce

2 cups cooked white rice

1/ 2 cup vegetable broth

16 ounces cooked peeled shrimp

2 tablespoons minced fresh parsley

Cut sausage in half lengthwise and then into 1/4 inch thick half-moon slices. Heat oil in a large frying pan to medium-high heat. Add sausage slices, onion, bell pepper and Cajun seasoning and saute for about 5 minutes, until vegetables are softened. Add garlic, tomato paste and cayenne pepper sauce; stir and cook for 1 minute. Stir in rice and broth and cover and simmer until rice has absorbed liquid, about 5 minutes. Remove from heat and stir in shrimp and parsley. Makes 4–6 servings

Arancini Rice Balls (Sicily)

4 cups cooked Calrose white rice, cooled

1 cup grated Parmesan cheese

5 eggs, divided

16 small cubes fresh mozzarella cheese

1 1/4 cups seasoned breadcrumbs

oil for frying

2 cups marinara sauce

Combine the rice, Parmesan cheese, and 3 eggs in a large bowl. Mix well with hands. Form 16 arancini by taking a small amount of the rice mixture, and stuffing 1 cube of mozzarella inside each ball, squeezing the rice mixture firmly around the cheese. Squeezing the arancini together tightly will ensure that the balls hold their shape when frying.

In a separate bowl, whisk together remaining 2 eggs. In a different bowl, add breadcrumbs. Dip each rice ball in the egg mixture and then in the breadcrumbs.

In a large pot, heat 4 inches of oil until oil reaches 375 degrees. Drop 3 or 4 balls into hot oil. Fry until golden brown and cooked thoroughly. Remove with a slotted spoon and place fried arancini on a plate lined with paper towels. Season with salt if desired. Repeat the process until all 16 arancini are cooked. Serve with heated marinara sauce on the side. Makes 4–5 servings