By allowing ads to appear on this site, you support the local businesses who, in turn, support great journalism.
Cookbook review: Authors recommend '101 Things to do with Rice'
"101 Things To Do With Rice" is by Donna Kelly and Stephanie Ashcraft. - photo by Tara Creel
"101 THINGS TO DO WITH RICE," by Donna Kelly and Stephanie Ashcraft, Gibbs Smith, $9.99, 128 pages

Rice is an economical choice at the grocery store, but some may be at a standstill when faced with how to make a meal out of it.

In a recent installment of the 101 Things to do with ... cookbooks, Donna Kelly and Stephanie Ashcraft come together with "101 Things to do with Rice" that will save your lunch, dinner and even dessert.

With a handy tips section at the beginning, the authors ensure the home chef will be able to pick the right kind of rice, between long-grain, brown, wild and sticky, and include the fail-safe method to cook it perfectly.

The cookbook is then divided into sections of Family Favorites, Sassy Sides and Salads, Savory Soups and Stews, Poultry and Seafood, and Beef and Pork.

A fun chapter of the cookbook is Around the World Entrees, which includes famous rice dishes from different countries like Japan and Brazil.

There's even a Desserts and Sweet Treats section with recipes that include chocolate chips, fruits and a dessert sushi roll.

Each recipe has a list of ingredients followed by simple instructions to cook the meal from start to finish. It also includes how many servings the dish will provide. Unfortunately, the cookbook doesn't include photos of any of the finished recipes.

However, with 101 choices, this cookbook will be an easy go-to for a favorite rice meal.

Ashcraft is a Brigham Young University graduate who spearheaded the 101 Things to do with ... cookbooks. Kelly is a Provo resident and the author of several cookbooks.



Makes: 4-6 servings

6 eggs, separated

teaspoon cream of tartar

1 cup whipping cream

2 ounces grated Swiss or Gruyere cheese

2 cups cooked white rice

1 teaspoon salt

teaspoon white pepper

4 slices cooked bacon, minced

3 green onions, thinly sliced

Heat oven to 350 degrees.

In a medium bowl, beat the egg whites and cream of tartar together until stiff peaks form. Set aside.

In a small bowl, beat the egg yolks into the cream. Stir in the cheese, rice, salt, pepper, bacon and onions. Carefully fold in the beaten egg whites and pour into a buttered 2-quart souffl dish. Bake for 40-45 minutes, until souffl is set in center.

"101 Things to do with Rice" by Donna Kelly and Stephanie Ashcraft, reprinted by permission of Gibbs Smith



Makes: 46 servings

1 tablespoon vegetable oil

1 cup uncooked long-grain white rice

2 cups vegetable broth

1 medium zucchini, unpeeled

1 tablespoon butter or vegetable oil

1 cup grated sharp cheddar cheese

1 teaspoon garlic powder

Salt and pepper, to taste

Heat the olive oil in a large saucepan over medium-high heat. Add rice and stir, cooking until rice turns golden. Pour in the broth and bring to a boil. Turn heat to low, cover and cook for 20 minutes, or until liquid is absorbed.

Grate the zucchini using the large holes of a box grater over a clean kitchen towel. Hold the towel with zucchini in the middle over the sink and squeeze until most of the liquid is removed.

While rice is still very hot, add the zucchini, butter, cheese and garlic powder and stir until cheese is melted. Season with salt and pepper.

"101 Things to do with Rice" by Donna Kelly and Stephanie Ashcraft, reprinted by permission of Gibbs Smith
Sign up for our E-Newsletters