Business to Business in Newport, AR

2 heaping tablespoons all-purpose flour
3 cups milk
½ cup brown sugar
1 teaspoon vanilla
In a medium sauce pan, whisk together flour and cocoa and slowly whisk in the water. Stir until most of the lumps are gone.
Add the milk, rice and sugar and cook, uncovered, over medium heat for about 25 minutes. Stir frequently.
When the mixture has thickened and the rice is cooked through remove from the heat. (Adjust cooking time as needed to make sure rice…

Published May 31, 2018
What sets this Coconut Cardamom Rice Custard apart from its cousin variation of rice pudding is the custard. There’s a full layer of light custard flavored with the sweetness of coconut and the hint of cardamom joining with a layer of Riceland Long Grain White Rice and golden raisins (optional)
Complex in flavor, cardamon it citrusy, minty, spicy and herbal all in one. Its fragrance permeates the custard. Use it sparingly as it can overpower the dish. Cardamom is…

Published March 15, 2018
In spite of the fact that it’s still winter and has, for the past week, been raining nonstop, I just can’t get the excitement about summer out of my mind. Oddly enough, I already know I’ll complain about the incessant heat come June, but I’m looking forward to it all the same
One of my favorite parts of summer is the chance to do incredibly low-key entertaining. Throwing everything on the grill, and then finishing with a nice cool…

This post is written in partnership with Riceland Foods, the world’s largest miller and marketer of rice. Proudly grown by farmers in Arkansas and Missouri. #ShopRiceland Back in September I decided to take some “beauty shots” of a dish I make often, sitting on a bed of green rice. And by often, I mean like alllll the time. These taco...
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½ cup frozen okra, thawed
3 tablespoons extra virgin olive oil
¼ teaspoon sea salt
1 sliced shallot
½ cup Riceland medium grain brown rice
14.4 ounce frozen cauliflower
2 tablespoon sbutter
1/8 teaspoon ground coriander
1. Preheat oven to Roast 375 degrees
2. Boil water in medium-size soup pan and add sweet potatoes for thirty-minutes or until knife slides in easily.
3. Prepare sheet…

Published January 23, 2017
When you look at this plate, what do you think the common link is between these foods? It might surprise you
It’s our Rice Bran Oil.
Everything on this gorgeous plate was cooked in Rice Bran Oil. When we originally developed this oil, we knew it was optimal for frying. It’s high smoke point of 490 degrees made food crispy without burning, and the fried food retained less oil than traditional cooking oils.
But what else can you do…

Published February 16, 2017
I feel the need to start this post with my very honest opinion: this may very well be the absolute best recipe I’ve ever made for Riceland. Maybe even the best recipe I’ve ever made, period
Like most of the rest of the world, I’m a big fan of all things ooey-gooey-cheesy. The flavor, the texture, it’s all fantastic and pairs so perfectly with beautifully plump rice; it’s no surprise that cheesy rice is pretty much always good rice!…

Published February 9, 2017
Reminiscent of a Spanish paella or a Creole jambalaya, this Chicken, Sausage, Shrimp, Artichoke and Rice Skillet Dinner can be on your table in 30-45 minutes. It can be personalized to your taste easily by using your preferred meat combinations. No shrimp. No problem. Just add more chicken. If possible, use the andouille since it deepens the flavor profile of the dish. However, any combination of these meats will still make a delicious dish for your family
Who doesn’t…