Ingredients:

½ pounds Rice (washed thoroughly, until water runs clear).

Water

¾ tsp Turmeric

½ tsp Galangal (laos) powder

2 Bay leaves

1 ¼ cup Coconut milk

Preparation:

§   Place rice in covered saucepan. Cover rice with water (water should be 1 inch above rice). Boil until water is almost evaporated.

§   In separate saucepan, bring to a boil turmeric, galangal powder, bay leaves, and coconut milk. Pour the rice into this mixture.

§   Cook uncovered, over low heat, about 40 minutes, stirring occasionally, until all liquid has evaportated and steam is escaping through the surface of the rice.

§   Serve hot. (6 servings)

1 cup kosher salt
1 gallon water + 1 cup water
1 large daikon radish
3 cups white cider vinegar
2 cups sugar

Methods:

Dissolve the salt in 1 gallon of water.
Peel and slice the daikon.
Place the daikon in a ceramic or glass crock and cover
with the brine. It is vital that the brine completely
covers the daikon.
Soak the daikon for 4 or 5 days, don’t refrigerate,
this will pickle the daikon.
In a saucepan combine the 1c water, vinegar, and
sugar. Bring to a boil. Remove from heat and cool.
Place drained daikon in a glass bowl and cover with
vinegar mix.
Cover bowl and refrigerate at least 3 days before
serving.
These pickles will keep about 2 months in the refrigerator.

1/2 cup finely chopped onion
2 tablespoons butter or margarine
2 1/2 cups uncooked long grain rice
2 garlic cloves, minced
1 tablespoon curry powder
5 cups broth
1 tablespoon soy sauce
1 jalapeno pepper, seeded and chopped, optional
1 20 ounce can unsweetened pineapple chunks, drained or the equivalent of fresh pineapple
4 green onions, chopped

Method:

In a large saucepan, saute onion in butter until tender. Stir in rice, garlic, and curry powder. Add broth, soy sauce and jalapeno, if desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Remove from the heat and let stand for 5 minutes or until liquid is absorbed. Stir in green onions and pineapple chunks.
Serves 12 to 14.

1/2 cup Water, cold

1/2 cup White vinegar

1 slice Ginger root, crushed

3 1/2 tbl Sugar

3 tsp Salt

1 x Yellow onion, thinly sliced

5 cup Cabbage, thinly sliced

1 cup Carrot, finely shredded

2 cup Cucumber, thinly sliced

Method:

·     In salad bowl combine first five ingredients. Add vegetables. Toss thoroughly and refrigerate at least one hour.

·     NOTES: This is very easy and has an interesting flavor. For addition it can use red and green cabbage and brought it to an engagement party in an antique covered serving dish.

Yield 8 Serving

1 cup shelled raw chestnut meats 
2 cups uncooked white rice or brown rice 
4 cups vegetable broth or water 
1 tablespoon olive oil or butter 
10 ounce package of frozen chopped spinach, thawed 
1 cup grated cheddar cheese 
salt and pepper to taste 

Casserole Topping:
1/8 cup seasoned bread crumbs 
1/8 cup parmesan cheese 

Directions:

Boil shelled chestnut meats in liquid of choice about 9 minutes or until slightly crunchy, drain cooking liquid into a 2-quart glass microwave dish. Let meats cool and then coarsely chop the meats. Rinse thawed spinach in water and drain thoroughly in a small strainer. 
Combine the rice and olive oil with the liquid in the glass dish. Cook at full power in microwave for about 15 minutes. There will probably be some extra liquid after cooking rice, do not discard it. Add the spinach, chestnuts and cheddar cheese to the rice and liquid. Mix topping ingredients and sprinkle on top. Bake uncovered in oven at 350 degrees for 30 to 45 minutes. Makes 8 servings.