Category Archives: Rice

Karl’s Poke Onigiri

Last week, Jan and I went over the hill to Santa Cruz to visit her “new” brother. While we were there, we stopped by a large book store that was going out of business. The cookbook section was fairly picked over, but as I was perusing the fiction section I found a book Izakaya: Japanese Bar food—someone had obviously picked it up and then changed their mind, leaving it “where ever.” Their loss, my gain. This Sunday, I decided to make a Japanese bar style dinner.

Karl’s Poke Onigiri

Karl’s Poke Onigiri

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Karl’s Forbidden Rice Pudding

I keep a wide variety of rice in my pantry—Italian arborio, aged Indian basmati, Spanish Bomba, short grain Japanese rice, Thai Jasmine, Chinese red rice, American wild rice, as well as Californian jasmine and short grain brown rice. Jan has been loving my rice pudding, so when she suggested using Black rice I had it ready to hand. During imperial China, this rice was for the emperor alone.

Karl’s Forbidden Rice Pudding

Karl’s Forbidden Rice Pudding

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Filed under California Fusion, Chinese-American, Desserts & Treats, Rice, Vegetarian

Karl’s Greek Artichoke Rice

I make Greek barbecued lamb for Easter and I wanted a Greek starch side dish. I have done Spanakorizo (spinach rice) and Spanakorzo (spinach pasta), but I wanted to do something different. The Persian store near me carries large frozen artichoke caps and I decided to do something with them.

Karl’s Greek Artichoke Rice

Karl’s Greek Artichoke Rice

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Karl’s Orange Infused Rice Pudding II

Tuesday is Jan’s long day, she teaches until 8:45 pm, and she texted that she needed rice pudding when she got home. I live to serve—good food. I started with a Food.com recipe for rice pudding, but I have continued to change it. One of the recipes I had looked at earlier suggested that arborio rice was the best choice. Having made this variation twice now, I must agree.

Karl’s Orange Infused Rice Pudding II

Karl’s Orange Infused Rice Pudding II

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Karl’s Irish Rice Pudding

Adapted from a Food.com recipe

Eilene has been sick, so Saturday I looked up a recipe for rice pudding. Jan thought it was such a success that I should make it again for our St. Patrick’s Day feast on Sunday (two days late).  What would make a rice pudding Irish? Baileys Irish Cream.

Karl’s Irish Rice Pudding

Karl’s Irish Rice Pudding

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Karl’s Orange Infused Rice Pudding

Adapted from a Food.com recipe

Eilene is down with the British flu—nose and throat vs American flu, stomach. She thought that a warm rice pudding would feel good going down. I looked up a recipe and, of course, changed it to my liking.

Karl’s Orange Infused Rice Pudding

Karl’s Orange Infused Rice Pudding

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Karl’s Confetti Rice

I wanted a rice dish to go with my Asian cabbage rolls. Since I developed diabetes, Jan has pushed me to serve more brown rice. No Chinese meal is complete without some rice. You can eat until you are bursting, but if you have not eaten at least one bite of rice, then all you have had is a “snack.”

Karl’s Confetti Rice

Karl’s Confetti Rice

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Karl’s Masoor dal Pulao – Red Lentil Rice

I wanted a rice dish to go with my Mughal gosht dopiaza and saag paneer. Looking for Mughal rice dishes, the ones I found all seemed to be modern recipes that included tomatoes. Tomatoes would have been an uncommon ingredient in India in the 1500’s. Picking ingredients from several recipes, I created my own pulao, using spices that would have been common in the 16th Century Mughal Empire.

Karl’s Masoor dal Pulao - Red Lentil Rice

Karl’s Masoor dal Pulao – Red Lentil Rice

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Karl’s Goan Jeera Rice

If no one has given me a challenge for a Sunday meal, I am left to find one for myself. I keep track of everyone who has “liked” one of my dishes and—when I have time—I run through their sites looking for inspiration and ideas. One such site is Linda Creation, which introduced me to Goan cuisine.

Karl’s Goan Jeera Rice

Karl’s Goan Jeera Rice

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Filed under Rice, Side Dishes, Starches, Vegan, Vegetarian

Karl’s Mexican Brown Rice

Technique drawn from Mel’s Kitchen Café

Jan is pushing me to use more “low glycemic” starches in my diet. I wanted beans and rice to go with my chili verde. To please her, I am using brown rice, instead of my usual white rice.

Karl’s Mexican Brown Rice

Karl’s Mexican Brown Rice

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