Best 20 Fat Rice Recipes

EASY, CREAMY LOW-FAT RICE PUDDING

Steps:

• Bring water to a boil in a medium saucepan. Add rice and stir; reduce to a simmer. Cover and cook until rice tender, about 20 minutes.
• Increase heat to medium; add 1 3/4 cups milk, sugar, and salt. Cook and stir until thick and creamy, 10 to 12 minutes.
• Beat remaining 3/4 cup milk with egg in a small bowl or glass measuring cup. Add 3 tablespoons of the hot rice mixture, 1 spoonful at a time, stirring each time to temper the egg. Pour mixture into the pan and stir for 1 more minute.
• Remove from heat and stir in raisins, vanilla extract, and lemon extract. Mix in cinnamon and nutmeg. Serve hot or cold.

LOW-FAT BROCCOLI, RICE AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9X13-inch baking dish with buttered flavored cooking spray.
• Set aside.
• Spray a medium skillet with butter flavored spray.
• Saute celery and onion over medium heat until onion is clear.
• Transfer onion and celery to a large mixing bowl.
• Add soups and cheese.
• Stir until well blended.
• Add remaining ingredients and pour into prepared pan.
• Bake uncovered 35-40 minutes or until bubbly and golden brown.

LOW-FAT CROCK POT HERBED TURKEY AND WILD RICE CASSEROLE

Steps:

• Cook bacon in 10 inch skillet over medium heat.
• Once bacon is browned, add onion, carrot and celery.
• Cook an additional minutes; drain off excess fat.
• In a medium mixing bowl, combine one can chicken broth and soup; blend with a metal whisk.
• Once blended, add additional can of chicken broth and spices.
• Pour sauce into crock pot.
• Add rice and turkey; blend well.
• Cook on High for 30 minutes and then reduce heat to Low.
• Cook for 6 to 7 hours or until rice is tender and liquid is absorbed.

NO-BAKE RICE KRISPIES PEANUT BUTTER GRANOLA BARS (LOWER-FAT)

Steps:

• lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.
• In a large bowl combine Rice Krispies cereal, oats and raisins.
• In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
• Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
• Pour over the dry ingredients in the bowl; mix to combine.
• Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
• Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
• While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
• Chill until firm.

LOW-FAT CREAM OF CHICKEN AND WILD RICE SOUP

Steps:

• In a large stock pot, sauté chicken until cooked through. Remove to a bowl. Add wild rice to the bowl. Mix in the half and half, sherry, and flour. Set aside.
• In the same pot, melt butter. Cook onion until soft and translucent. Add carrots and celery, salt, pepper, and thyme. Cook, stirring, for about 5 minutes.
• Add chicken broth. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, or until carrots and celery are softened to your liking.
• Stir in the wild rice and chicken mixture. Cook, stirring, for about 5 minutes, until heated through.

LOW FAT RICE PUDDING

Steps:

• Combine rice, 1 1/2 cups milk and Splenda in a heavy saucepan.
• Cook over medium heat, stirring occasionally, 15 to 20 minutes or until thick and creamy.
• Heat the remaining 1/2 cup milk in a microwavable dish for one minute in the microwave. Slowly add to the beaten egg while whisking, making sure not to end with scrambled eggs.
• Pour this mixture into the rice mixture and cook an additional 2 minutes stirring constantly.
• Add Vanilla and Cinnamon.
• Serve warm or chilled.
• Good with a dallop of lite cool whip!

LOW FAT MUSHROOM AND WILD RICE SOUP

Steps:

• For this soup, I use 1/2 lb button, 1/4 lb cremini and 1/4 lb shitake mushrooms.
• In a large pot, sautee mushrooms in olive oil until browned.
• Add onions, carrots, celery and garlic and sautee until tender.
• Add flour and thyme and cook for 3-4 mins until flour is cooked into the vegetables.
• Add stock, bay leaf and rice and bring to a boil.
• Simmer soup covered for 45-60 mins until rice is tender.
• Add salt and pepper to taste and balsamic vinegar if desired.

LOW FAT LOW CALORIE SAVORY HAM AND RICE DINNER

Steps:

• In saucepan combine carrot, celery, onion and water.
• Bring to boil, reduce heat.
• Cover and simmer 7 minutes.
• Do not drain.
• Stir in undiluted soup, uncooked rice, ham and poultry seasoning.
• Pour into 1 1/2 quart casserole dish that you have sprayed with Pam.
• Sprinkle paprika over top.
• Cover and bake 30 to 35 minutes at 350.

MOCK RICE PUDDING..LOW FAT LOW CARB

Steps:

• Combine cottage cheese, whip cream and splenda together.
• Mix well.
• Sprinkle cinnamon on top.
• Enjoy!

FAT RICE

Steps:

• For marinated chicken:
• Whisk garlic, lemon juice, paprika, curry powder, and turmeric in a medium bowl; add chicken and toss to coat. Cover and chill at least 6 hours.
• DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
• For raisins:
• Bring raisins, vinegar, and 2 tablespoons water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until liquid evaporates, 8-10 minutes.
• DO AHEAD: Raisins can be prepared 3 days ahead. Let cool, then cover and chill.
• For soffritto:
• Heat oil in a large skillet over medium heat. Add bell peppers and onion; season with salt. Cook, stirring often, until softened, 8-10 minutes. Reduce heat to low and cook, stirring occasionally, until vegetables are caramelized, 45-60 minutes.
• Add garlic and tomato paste to skillet and continue to cook, stirring occasionally, until tomato paste begins to darken, 10-15 minutes longer. Mix in vinegar and paprika; season with salt and pepper.
• DO AHEAD: Soffritto can be made 3 days ahead. Let cool, then cover and chill.
• For rice:
• Remove chicken from marinade; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-6-quart pot with a lid over medium-high heat. Cook chicken, skin side down, until skin is brown and crisp, 10-12 minutes; transfer to a plate. (You can remove bones at this point, if desired.)
• Reduce heat to medium. Add chorizo to pot and cook, stirring often, until crisp, about 2 minutes; transfer to a small bowl.
• Add soffritto to pot and cook, stirring constantly, until sizzling, about 1 minute. Add broth, scraping up any browned bits; season with salt (salting liquid adequately here is important for flavorful rice). Add rice, sausage, chorizo, and raisins. Stir and bring to a boil. Reduce heat, arrange chicken on top, cover pot, and simmer gently, until rice is tender, 20-25 minutes. Uncover; increase heat to medium-high. Drizzle remaining 2 tablespoons oil around edges of pot and cook, undisturbed, until underside of rice is crunchy, about 5 minutes longer.
• For prawns and clams:
• While rice is cooking, mix garlic, fermented beans, if using, cilantro stems, and chiles in a small bowl. Peel prawns, leaving heads and tails on. Devein, stuff cut side with garlic mixture, and set aside.
• Combine clams and wine in a large skillet, cover, and cook over high heat, stirring often, until clams open (discard any that do not open), about 5 minutes. Using a slotted spoon, transfer clams to a large bowl.
• Reduce heat to medium-low. Lightly season prawns with salt and cook in same skillet until opaque in the centers, about 2 minutes per side. Transfer prawns to bowl with clams; pour pan juices into a small bowl.
• DO AHEAD: Prawns can be stuffed 1 hour ahead. Cover and chill.
• For assembly:
• Mix gochugaru, cayenne, and salt in a small bowl. Dip cut sides of lemon wedges into seasoning mix.
• Top rice with prawns and clams and drizzle with reserved pan juices. Top with lemon wedges, eggs, olives, pickled chiles and peppers, and scallions.

VIRTUALLY FAT FREE BLACK BEAN RICE CAKES

Steps:

• Preheat oven to 375°F.
• Coat a baking sheet with non-stick cooking spray and set aside.
• In a medium non-stick saucepan, combine the broth and rice.
• Bring to a boil over medium-high heat.
• Reduce to low; cover and cook for 20 minutes, or until the rice is tender and the broth has been absorbed.
• Remove from heat and stir in black beans, bread crumbs, celery, red peppers, egg substitute and salt& freshly ground black pepper to taste.
• Coat a 1/2 cup measuring cup with non-stick cooking spray.
• Pack rice mixture firmly into measuring cup then turn it out onto the baking sheet (you may have to tap the measuring cup lightly to release).
• Press to flatten into a 3/4 inch thick cake.
• Repeat with remaining mixture.
• Bake 20 minutes, or until heated through.
• Serve and enjoy!

LOW - FAT CREAMY MUSHROOM AND RICE

Steps:

• In sauce pan bring soup, stock, and water and mushrooms to boil.
• Add rice, stir and cover for 10 minutes.

LOW FAT RICE KRISPIE MEAT LOAF

Steps:

• Preheat oven to 400°F.
• Mix all ingredients together in a large bowl, then place in a loaf pan.
• Spread ketchup over top.
• Bake for 60-75 minutes (or until internal temperature is 160°F) in a standard oven or 55 minutes in a convection oven.

ZESTY SPANISH RICE LOW FAT

Steps:

• 1. Heat the olive oil over medium-high heat in a deep frying pan.
• 2. Saute rice until lightly browned.
• 3. Add onion, green pepper, garlic, tomatoes, salsa verde and water.
• 4. Simmer, covered until water is absorbed. (approximately 15 minutes).
• 5. Fresh chopped cilantro may be added just before serving.

FAT-FREE CABBAGE-RICE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a casserole that will hold at least 16 cups, or use 2 smaller casserole dishes (I use a small size roaster for this recipe).
• Place the chopped onions and the garlic on the bottom of a greased casserole.
• Shred the cabbage using a sharp knife, or use a food processor (it should measure about 7 cups).
• Place all the chopped veggies in a large bowl with the rice.
• In another bowl, stir tomatoes with their juice, 1 cup tomato juice, sugar, vinegar, salt, pepper and Dijon mustard until well mixed.
• Stir into the cabbage mixture, using a folding motion, until evenly blended.
• Transfer to the casserole dish on top of the onions (do not stir!) cover with a lid.
• Bake in the oven for 1-1/2 hours; then stir well every half an hour until the cabbage is soft and the rice is done.
• Stir in the chopped fresh tomatoes (if using).
• Optional; for a cheesy flavor, 1/4 cup grated Parmesan cheese may be sprinkled on top before baking.

ALMOST FAT FREE RICE KRISPIES TREATS

Steps:

• Lightly spray a 9x13-inch pan with PAM.
• Measure out cereal.
• Pour corn syrup into a large pot, placed on medium heat. When the syrup has warmed up a bit, add the marshmallows.
• Continue to heat, stirring frequently, until the marshmallows are melted and smooth.
• Add cereal, stirring with a large spoon until the cereal is uniformly coated.
• Turn out into prepared pan.
• Cover cereal mixture with waxed paper, and using hands, spread and press the cereal evenly in the pan, compressing firmly.
• Allow the treats to cool for 5 minutes or so before removing the waxed paper.
• After the pan has cooled, cut into squares using a sharp knife dipped in hot water.

WW REALLY LOW FAT CHICKEN FLAVOUR RICE

Steps:

• In a pan, put the rice, onion, garlic and italian seasoning.
• Crumble in the stock cubes.
• Pour the boiling water into the pan and stir to dissolve the stock cubes.
• Simmer, covered, over a low to medium heat for 20 minutes or until most of the liquid has been absorbed. Stir every 5 minutes or so, to stop the rice from sticking to the pan.
• Remove from the heat and let stand, covered, for 5 minutes. By this stage, nearly all the liquid should have been absorbed.
• Add salt and pepper to taste (bear in mind, the stock cubes contain quite a lot of salt).
• Serve hot or allow to cool and refrigerate.
• NB: If reheating this rice in the microwave, add a little water before reheating so the rice doesn't dry out.

WW LOW FAT BAKED TOMATO RICE

Steps:

• Heat the oven to 350°F or 180°C.
• Put the rice in an ovenproof casserole dish. Add the finely diced onion.
• Crumble in the chicken stock cubes and pour over the boiling water. Stir to dissolve the stock.
• Add the chopped tomatoes, italian seasoning, parmesan cheese and garlic. Season with salt and pepper if desired. Stir to mix well.
• Cover with a lid or tin foil and bake in the oven for 45 minutes.
• Uncover after 45 minutes. Stir and bake a further 10 minutes uncovered or until the rice is cooked and most of the liquid has been absorbed.
• Serve hot or allow to cool and store in the fridge to be reheated.
• NB: If reheating in the microwave the next day, add a little water before heating, to avoid the rice drying out.

SPINACH FETA RICE "LOW FAT"

Steps:

• 1. Combine rice, broth and water in medium saucepan. Bring to a boil, stirring once or twice. Reduce heat to low, cover and simmer 15 min. or until liquid is absorbed. Cook and stir onion, mushrooms and garlic in large skillet coated with non stick spray, until onion is tender. Add cooked rice, lemon juice, oregano, spinach, tossing lightly until spinach is wilted. Add cheese and pepper, toss lightly. calories 195 fat 5 grams cholesterol 17 grams I have posted this recipe using wild rice, olive oil, butter and salt as well...as Spinach Feta Rice Combo... :o)

LOW FAT STICKY RICE WITH MANGO SORBET

Steps:

• Soak rice in a bowl of water for 30 minute.
• Place mango nectar in your ice cream maker and turn it on. Approx 20 minute Time will vary depending on machine.
• Strain rice.
• Place rice in rice cooker with 3 cups water ( if you don't soak rice use 4 cups water) If you don't have cooker simmer on low in a covered pot for 20 minute.
• Combine coconut milk sugar and salt in a pan, heat until sugar is melted. set aside.
• Place cooked rice in a large bowl and stir gently to release steam.
• Mix in coconut liquid, combining quickly.
• Allow rice to sit for a few minutes to absorb coconut liquid.
• Serve 1/2 cup sticky rice topped with 1/4 cup mango sorbet.