I love rice and so does my husband. We try to find different ways to prepare and enjoy this wonderful food. Through time, we found hundreds of recipes, some simple and some exotic, and have enjoyed preparing them. We've found some real winners, which I have published on this blog and some that are not so great, which are in my personal "do not" repeat folder. I have created this site to share those memorable dishes - which are all about this wonderful food called "rice".

Filipino Pork Risotto with Fried Liver (Aroz Valenciana)

Aroz Valenciana is usually made during the holidays in the Philippines.  There are several versions depending on the area or province.  Those in the Manila area (closer to the ocean) use chicken and seafood. Whereas, more inland area use their favorite meat - pork.  Try this out. It is really delicious and very simple to fix.  I served this  version while making props with friends from my dance troupe, Balikatan Performing Arts.


6oz sticky or glutinous rice
6oz long grain rice
4 cups chicken broth
4 tblsp olive or canola oil
4 shallots (minced)
1oz ginger (minced)
5 garlic cloves (minced)
1 tsp ground tumeric
3/4 cup raisins
1 lb pork butt or shoulder (cut into bite sizes pieces)
1 lb calf liver (cut into bite size strips)
3-4 tblsp flour
Salt and pepper

3 hard boiled eggs (sliced)
1 spring onion (chopped)
2 red chillies or red bellpepper (seeded and sliced in slivers)
4 tblsp crushed unsalted peanuts

Rinse rice in cold water 3-4 times until water runs almost clear.  Strain through a sieve and set aside. Heat stock in a pot until hot.  Keep stock hot during until ready to use. 

Heat 2 tblsp of oil in a large deep skillet.  Stir in shallots, garlic and ginger. Stir continuously until heated through.  Add tumeric and continue stirring for another 30 seconds until fragrant.  Add the pork. Stir-fry until pork is browned and cooked through.  Add the rice and continue stirring until rice is well incorporated.  Add raisins and continue stirring.  Gradually add the stock, continue stirring.  Keep adding the stock until the entire pot is in the pan.  Allow it to reach a gentle boil and then lower heat to medium low.  Cover and continue to cook gently until stock is complete absorbed and rice is tender. 

In a separate pan, add the remaining oil and heat.  Coat liver pieces with the flour, dust off any extras.  When oil is heated through, add liver pieces  and fry for 2-3 minutes until brown on both sides.  To not crowd.  Season fried liver pieces with salt and pepper. 

To assemble, spoon the rice mixture into a bowl, layer a few pieces of fried liver.  Arrange egg slices on top and sprinkle with chopped green onions, crushed peanuts and slivers of red chillies or red bellpepper.  Serve immediately and enjoy.

Egg Rolls

Okay, I have received a lot of requests for my egg roll recipe. So, I have decided to take some liberties with my blog and publish my egg roll recipe.  I have been perfecting this recipe for close to 10 years; tweaking and adjusting.  I started making egg rolls when we were preparing lunch every 3rd Sunday of the month for Revlon House. No matter what we served (Chinese, Mexican, Indian, etc.) we had to make egg rolls.  We made between 75-100 egg rolls each time.  I have made egg rolls for office pot lucks and as a treat/snack for my team. I have even been asked to make it for individuals.  Well, here it is.

6 stalks green onions (chopped)
1 small cabbage head (shredded)
1 can sliced water chestnuts (cut into matchsticks)
2 carrots (peeled and julienned)
1cup fresh bean sprouts
1/4 cup soy sauce
2 tblsp oyster sauce
1 tblsp ginger paste
1 tblsp garlic (minced or paste)
2 tblsp sesame oil
1/2 cup chicken broth
1 tblsp sugar
salt and pepper
1 pkg egg roll wrappers (large)
2 tblsp canola or olive oil
Additional oil for deep frying (approx. 3 cups) preferably peanut oil
bowl with 1 cup water and 1 tblsp of flour - mixed well

For pork mixture:
1lb ground pork
3 tblsp soy sauce
1 tsp ginger paste
1 tsp garlic paste
1 tsp sugar
1 tblsp oyster sauce
salt and pepper

In a bowl, combine all the ingredients for the pork mixture. Using your hands, mix the ingredients well.  Set aside.
In a large bowl, combine cabbage, carrots, green onions, bean sprouts and water chestnuts.  Mix well.  In a separate bowl combine, soy sauce, oyster sauce, chicken broth, garlic, ginger, sesame oil, sugar, salt and pepper. Whisk until ingredients are totally incorporated.  Pour into bowl of vegetables.  Mix well making sure all the vegetables are well coated. Set aside, stirring occassionally.

In a pan, heat 2 tblsp of oil.  Add the pork mixture, stirring constantly and breaking up the meat while cooking.  Brown the pork and break up until crumbly.  When done, add the pork to the vegetables.  Mix well, stirring until pork and sauce is totally incorporated with the vegetables.

Unwrap egg roll wrappers. Remove one wrapper and place infront of you on the clean counter.  Have one of the corners pointing towards you (a triangle).  Get a heaping table spoon of the filling (make sure you drain the sauce). Place the heaping filling at the point closest to you. Shape filling into a log. Start rolling the egg roll at least once then bring in the end points toward the center of the roll. Continue rolling the egg roll away from you.  until you reach the end point farthest from you. Dip your finger in the bowl of water and flour, run it on the edge of the point and finish rolling the egg roll. Set egg roll aside and do the same with the rest of the wrapper and filling.

Heat oil in a large dutch oven or deep fryer.  When temperature is hot, slowly add egg rolls. Do not crowd, only put in about 4 at a time.  Fry until golden brown, about 4-5 minutes.  Remove from pot and allow to drain on paper towel.  Serve with your favorite sweet and sour or duck sauce. Don't forget the fried rice and you have lunch or dinner.

Note: You can add a 1/2 lb cooked chopped shrimp as well.

Chinese Barbeque Ribs

To say we "love" barbeque at my house is an understatement.  We love all kinds of barbeque and have numerous recipes that we have prepared and tried.  One of our favorites is Chinese barbeque. I could fix this at least once a week.  It is absolutely wonderful!

2lbs spareribs (cut into individual ribs)
1/3 cup hoisin sauce
1/4 cup soy sauce
3 tblsp red wine
2 tblsp brown sugar
1 tsp red food color
1/4 tsp five spice powder
2 cloves garlic (minced or paste)
1 tblsp olive or canola oil

In a bowl, whisk together all the ingredients except for the spareribs until well blended.  In a large resealable bag, add the ribs and pour the marinade.  Seal the bag and rub outside of the bag to coat all the ribs with the marinade.  Allow to marinade in the refrigerator for 4 hours or over night. 

Heat oven 350 degrees.  In a deep baking dish, line the bottom with foil creating a separate container within the baking dish by creating a wall with the foil.  Arrange the ribs, meat side up in the foil.  Between the foil and baking dish add about 1/2 to 1 inch of water.  Do not let the water get inside the foil, or touch the ribs. Cover the ribs with foil and place in the oven.  Allow to bake for 45 minutes, checking occassionally to make sure water does not dry out completely.  Remove top foil and raise oven temperature to 450 degrees.  Continue to bake for another 20 minutes until ribs become brown and glazed.  Serve with shrimp fried rice, jasmine rice or basmati rice.

Catfish with Spicy Coconut Sauce

We love Indonesian foods.  What's great about preparing this at home is you get to adjust the heat by either reducing or adding more chillies.  The sauce is so pretty when you are cooking it in the pan.  If you are not a catfish fan, any firm white fish  (snapper, striped bass, etc.) will work.  The red coloring of the sauce comes from the red chillies, the less you use, the lighter color the sauce will appear.

1 1/4 cup coconut milk
4 tblsp flour
2 tsp ground coriander
8 catfish fillets
3-4 tblsp olive oil

For the spice paste:
2 shallots (chopped)
4 garlic cloves
2-3 red chillies (seeded and chopped)
1/2 tsp ground turmeric
1 tblsp ginger (chopped)
2 tblsp olive oil
1 tsp shrimp paste
1/2 tblsp lime juice
1 tblsp sugar

Make the spice paste first by putting the first 5 ingredients of the spice paste ingredients into a food processor.  Blend ingredients until a paste is created.  In a pan, heat the oil then add the paste.  Fry paste, stirring constantly until fragrant and color starts to darken, approximately 3-4 minutes.  Add the shrimp paste, lime juice and sugar.  Continue stirring.  Paste will continue to darken.  Fry for another 2 minutes, then add the coconut milk.  Gently boil for 10 minutes, continually stirring.  Season with salt and pepper and set aside.

In a shallow bowl, mix flour and coriander. Season with salt and pepper.  Lightly coat fish fillets in the flour mixture.  Heat the remaining 3-4 tblsp of oil.  Fry fish fillets until brown on each side, approximately 2 minutes per side.  Remove from pan and drain on a paper towel. 

Place a scoop of rice into a bowl or plate, arrange fish fillets and spoon sauce over the fillets.  Serve with a slice of lime.

Paella Valenciana

There are so many paella recipes out there it just boggles the mind.  I tried several that I found in cookbooks and have watched several chefs on the FoodNetwork take a stab at it. I find the short cut versions just does not have the flavors that you get when you fix the true version.  Even in Spain, depending on the regions, the paella can vary as well.  Paella Valenciana is from the Valencia region.  The ingredients are extensive and it can get expensive, but worth it for those special occassions.  Even if you do not have the paella pan, you can make this fabulous dish. Don't skimp on the ingredients, it's what make this dish fabulous. Eaten al fresco with chilled Sangria, what more can you ask for?

1 lb of chicken (cut into pieces)
1 Spanish chorizo (sliced) - Chorizo de Balbao
1 medium onion (minced)
3 cloves garlic (minced)
3 tomatoes (chopped) or 1 14oz can of chopped tomatoes
1 large red bell pepper (chopped)
1 lb shrimp in shell or use 1/2 peeled/ 1/2 in shell
1 lb mussels or clams (bearded and clean or frozen in shell)
1 tblsp paprika
2 cups of long grain rice (soaked in cold water for 1 hour)
Juice of 1 lemon
1/4 tsp saffron threads soaked in 1/4 cup warm water
1 1/3 cup shelled peas (fresh or frozen)
Salt and pepper
2 tblsp olive oil

3 cups of chicken broth
1 tblsp parsley (chopped) for garnish

1 lb cooked lobster meat (reduce shrimp to 1/2; reduce shellfish in 1/2)
1/2 lb of pork shoulder (cut in pieces) can replace 1/2 of the chicken

In a large pan, heat oil.  Lightly fry chorizo until edges are a light brown. Remove from pan and set aside.  Fry chicken pieces in batches until evenly browned. Do not crowd. (If using pork, fry pork pieces until evenly browned and transfer with chicken).  Remove chicken pieces and transfer to the same plate as the chorizo. Add onions and stir constantly until translucent (2-3 minutes), then add the garlic.  Continue to fry for another minute, stirring constantly.  Add paprika and stir for 30 seconds, then add the tomatoes and bell peppers.  Cook for 6-8 minutes.  Mixture should start to thicken.  Drain rice and add to the pan. Stir until rice is coated with the spices and tomato mixture for approximately 3 minutes.  Season with salt and pepper.  Add the chicken broth, lemon juice and the saffron thread soaked in warm water.   Bring to a boil.  Cover and reduce the heat to low/simmer.  Add the chicken, chorizo and peas to the pan. Cover and cook for 20 minutes, stirring occassionally.  Add the shell fish and shrimp (I usually arrange it to make it look like the picture), continue to cook for another 10 minutes or until liquid is completely absorbed.  If using lobster, add them to the last 5 minutes of the cooking process. Remove cover, sprinkle with the chopped parsley and serve in the pan. 

Note: If rice is not tender, add a 1/4 cup of chicken broth or water, stir and continue to cook covered in low heat for another 10 minutes. If using fresh mussels or clams, discard any unopen shells.

Chicken Enchiladas

This is so simple to fix.  Save yourself a lot of itime like I do and get a rotiserrie chicken from the grocery store. It taste so much better and the chicken is so juicy.  I buy queso fresco from the ethnic grocery store.  I find the white Mexican cheese creamy tanginess enhances the enchilada.


3 cups of roasted chicken (shredded)
1 medium onion (chopped)
3oz queso fresco (thinly sliced)
1 hand full of cilantro (chopped)
1 medium onion (minced)
4 cloves garlic (minced)
2 tblsp chili powder
1tblsp paprika
1 tsp dried oregano
1 1/2 tsp ground cumin
1 cup chicken broth
1 14oz can of tomato (pureed with small pieces/chunks)
12 6inch corn torillas (preferably fresh)
2 cups of shredded Montery Jack cheese or Mexican mix
2 tblsp olive oil
Salt and pepper

1 cup chopped tomatoes
1 cup shredded lettuce
sour cream

In a large sauce pan, heat olive oil.  Add minced onions and garlic. Sauteing until onions are translucent and tender.  Do not burn garlic.  Add chili powder, paprika, cumin and oregano.  Continue stirring until spices are heated and well mixed for about a minute.  Add the pureed tomatoes and chicken broth.  Stir and let boil, then reduce heat to simmer.  Season with salt and pepper and allow to cook for  another 15 minutes stirring occassionally.

In a bowl mix chopped onion and cilantro together. Set aside.  In a separate frying pan, heat a little oil and fry corn tortillas for about 30 seconds on each side and remove from pan.  In a casserole dish, place a corn tortilla and spoon about 2 heaping tablespoon of chicken, add a small handful of the onion/cilantro mix and 2 of the thinly sliced queso fresco. Roll into a cigar. Use your judgement and make sure rolls are not too loose. Do the same with the other tortillas and line them up in the casserole dish side by side. Cover enchilada rolls with about 3/4 of the sauce from the sauce pan. Then top with the Monterey Jack cheese or Mexican mix.  Bake in a 350 degree oven for approximately 20-25 minutes or until cheese has melted and bubbly. 

Garnish the top with shredded lettuce, and the chopped tomatoes.  Serve sour cream and additional enchilada sauce on the side with a side of Spanish rice. Ole!!!

Danish Rice Pudding

The raspberry-currant sauce is the crowning glory in this very rich and tasty dessert from Denmark. It is usually served on festive occassions, but it is incredibly easy to make.  What's great about it is you can use leftover rice to prepare and no one would know!


1/2 cup sugar
1/2 cup water
2 envelopes unflavored gelatin
1/4 tsp salt
2 cups milk
1 1/2 cups cooked rice
2 tsp vanilla extract
1 cup chilled whipping cream
Large bowl of ice and water (ice bath)

In a large sauce pan, heat sugar, water, gelativ and salt. Stir constantly until gelatin and sugar disolves.  Stir in milk, rice and vanilla.  Stir for approximately 1 minute until all the ingredients are well incorporated.  place sauce pan in the bowl of ice water.  Continue stirring until pudding cools and mixture drops from the spoon is small mounds. This should take about 15 to 18 minutes.

Beat the whipping cream in a chilled bowl until it forms into stiff peaks. Gently fold whipped cream into the rice mixture.  It is important that pudding is cool before adding the whipped cream.  Transfer pudding to a ungreased 1 1/2 quart mold. Cover with saran wrap. Make sure saran wrap touches the pudding so as not to develop a skin.  Place filled mold in the refrigerator and allow to chill for approximately 3 hours.

Unmold rice pudding and serve with the raspberry-currant sauce.

Raspberry-Currant sauce:
1 10oz pkg frozen raspberries (thawed)
1/2 cup currant jelly
1 1/2 tsp cornstarch
1 tblsp cold water

In a sauce pan, heat raspberry (include any syrup in the bag) and jelly until it boils.  In a separate bowl, mix water with the cornstarch.  Gently mix into the raspberry sauce in the pan, stirring constantly.  Allow to boil for another 1 minute stirring continuously.  Remove from heat and allow to cool.  Press sauce through a sieve to remove any seeds or serve with seeds.

Cuban Chicken with Chorizo and Rice

Don't let the long ingredients list scare you. Remember, you are making an entire meal in one dish.  The dish will be prepared in stages which makes it more manageable, marinading the chicken first, then preparing the rice. I tried it with andouille sausage for some interest and WOW! It was great. The andouille sausage gave the rice a nice bite. Do not use Mexican chorizo. The spices will overpower and not mix well with the other seasonings.  We had leftovers, and this was even better the next day. 

Ingredients for the chicken:
1/3 cup fresh lime juice (or key lime juice)
1/3 cup fresh cilantro (chopped)
3 tblsp olive oil
1 tsp thyme
2 tblsp paprika
1 tsp cumin
1/2 tsp allspice
Salt and pepper
4lbs chicken pieces

Combine all the ingredients above except for the chicken. Whisk until thoroughly mixed. place chicken pieces in a resealable plastic bag and pour the marinade. Seal the bag and rub marinade around chicken. Place in refrigerator and allow to marinade for at least 4 hours turning bag occasionally.

Ingredients for rice:
1/4 lbs fully cooked Spanish chorizo or Portuguese linguica (chopped) (for spicier version, try andouille sausage)
2 cups onions (minced)
1 yellow bell pepper (chopped)
5 cloves of garlic (minced)
2 cups arborio rice or short grain white rice
2 1/2 cups chicken broth
2 medium tomato (chopped)
1 1/2 tblsp paprika
4-5 saffron threads
1 whole pimiento or roasted red bell pepper (thinly sliced)
1 tblsp olive oil
Lime wedges

Take chicken out of bag and save the marinade.  In a large deep frying pan heat 1 tblsp of olive oil. Gently fry the linguica/chorizo/sausage until lightly brown. Remove from the pan and set aside.  Fry chicken pieces skin side down about 2-3 pieces at a time.  Do not crowd. Brown each side approximately 4 minutes. Remove from pan and continue to cook the rest of the chicken pieces.  Transfer chicken pieces to a plate.  Pour off about half of the oil from the pan, leaving the othe half and return to the stove top.  Add onions and bell peppers.  Saute for approximately 4 minutes scraping the bottom of the pan to get all the browned pieces.  Add garlic and paprika, continue to stir for another 2 minutes.  Add the rice and continue to saute for another minute.  Add the chicken broth and tomatoes with their juice, saffron thread and the reserved marinade. Continue stirring and bring to a boil. Return the chorizo and stir, press the chicken pieces lightly into the rice mixture.  Reduce heat to low, cover and let cook for 20 minutes checking frequently to ensure bottom does not burn.  Add more broth or water (about 1/4 cup) if rice appears dry and stir to mix the liquid. Season with salt and pepper, stir and continue to cook for another 10 minutes. Serve rice and chicken in a bowl with sliced limes.

Irish Cream Rice Pudding

Found this recipe in Rachel Ray's Everyday Magazine a couple of years ago.  I made some changes to the recipe, then tried it out with friends. It was an absolute hit!

4 cups whole milk
1 cup arborio rice
2/3 cup sugar
1/2 cup raisins
1/2 cup Irish cream liqueur (or more depending on taste)
1/2 tsp vanilla extract
Butter for baking dish

Preheat oven to 300 degrees. Butter a 9inch baking dish and set a side.  In a sauce pan, add 3 cups of milk, arborio rice, vanilla extract and sugar.  Heat until the sugar disolves. Stir occasionally to stop the rice from sticking to each other. Transfer contents from sauce pan to the butter baking dish. Cover loosely with foil and place in the oven. Bake for 30 minutes. Stir the contents to loosen the rice, recover and cook for another 30 minutes.  Check the texture, if it is still slightly hard/crunchy, stir, cover and cook for another 15 minutes. Remove from the oven; add the raisins and the last cup of milk. Stir and let sit until it cools.  Divide the pudding into 6 glass containers or pudding cups and drizzle with the Irish cream liqueur.

Steamed Rice

There are two ways to make the perfect steamed rice.  On the stove or in a rice cooker.  I personally prefer using the rice cooker since it cooks the rice perfectly everytime. No guess work. 


1 cup long grain rice or jasmine rice
2 cups water
Salt (optional)

Place rice in a mesh sieve and rinse well with cold water to remove the extra starch. 

To cook rice in a rice cooker, place the rice and 2 cups of water into the rice cooker, cover and turn on. When rice cooker clicks to "warm". Leave on warm for approximately 5 minutes. Turn rice cooker off and let sit for another 3-5 minutes, fluff rice with fork and serve with your favorite toppings.

On stove top, combine rice and water into a 3 quart sauce pan. Cook using medium-high heat until water starts to boil.  Allow rice to continue to boil until almost all the liquid has been absorbed.  Reduce heat to low, cover and let simmer for for 15-20 minutes.  Remove from heat and fluff with fork. Serve with your favorite toppings.

Note: if using salt, add to the sauce pan or rice cooker at the beginning of the cooking process.