cheesy rice omelet

this one i invented because of my hard to feed daughter.  but she loves egg and she loves cheese.  so to sneak in rice, i decided to make this.  it's so simple, you can whip it up in less than five minutes.

the three main ingredients: cooked rice, cheese, and egg

1. heat up a small pan and melt a pat or two of butter [or oil, if you prefer it]
2. while waiting for the pan to heat up, beat an egg or two, sprinkle in grated cheese and cooked rice, and pepper to taste. [i don't add salt anymore because the cheese is salty enough]
3. pour in the mixture, pat down to even up the surface, turn the heat to medium-high
4. flip it when you see the edges turn golden brown
5. serve warm

or should i call them cheesy rice and egg patties? =D

the proportions are entirely up to you, it's impossible to fail at this dish.  for adult versions you can use stronger cheese and add chili pepper flakes or even herbs, the possibilities are endless.

my daughter gobbles it up every time, and sometimes, i sneak in finely chopped veggies, just a little so she won't detect it.

basmati rice with dill weed and butter

you can prepare this in two ways:  the short way and the traditional way, which will take longer.

the difference?  in taste, no difference at all but if you are watching your weight, calorie intake, and your waistline, better prepare it the traditional way.

for now, this is the short way, because even in posting, i am feeling lazy.

you will be using the rice cooker, which means, it's not only quick but it is also super easy.

ingredients:
3 cups basmati rice
4 cups water
a generous sprinkling of salt
about a teaspoon of dried dill weed [more if you want it strong]
about a teaspoon of canola oil
butter

1. wash the basmati rice like you do regular rice, drain, and put in the rice cooker, add the water
2. put in salt, oil, dill weed, mix
3. make sure to evenly distribute the rice grains, switch the cooker on
4. when cooked, fluff the rice and put in as much butter as you want, i put about 4 pats
5. serve hot

there, it's as easy as that.  and i promise you that you will love it it, dream of its distinctive aroma, and and that you won't be able to wait till the next time you get to eat it.

it is best paired with baked/oven-roasted chicken and preferably with dill herb in the marinade.  for the chicken recipe, click here.

Brazilian Rice Salad

This, i learned from Cendi, a friend and great adviser in my younger years. We even became colleagues for a time and we used to eat lunch together whenever we could. When i tasted this dish, i instantly fell in love with it. I'm a rice-person and it was a nice change to the usual fried rice i prepare on lazy days.

the really interesting thing about it is the fact that you eat it cold, straight from the ref.

Ingredients:

cold rice
cheese cubes
sliced black olives
ham bits
mayonaisse or any salad dressing
diced carrots
green peas
a pinch of salt
a dash of pepper

procedure: mix all ingredients together until everything is evenly distributed and coated with the mayo or dressing

and by the way, i don't really know what this recipe's name is, i just call it that because Cendi said her brazilian friend taught her how to make it.