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Rice January 21, 2010

The World’s Staple

Risotto with Saffron and Shrimp

1/2 stick Butter

1 medium Onion finely chopped

1 quart Chicken Broth (College Inn)

1 cup arborio Rice

1/2 teaspoon Salt

2 threads Saffron

a pinch of Tumeric

12 Shrimp cooked and deveined

fresh cut parsley

Melt butter in a large saucepan over medium heat, add onion and stir until lucid. Slow boil chicken broth in another saucepan at the same time. Add rice, mix well with onion/butter mixture then add wine and cook until wine is almost evaporated. Add one cup chicken broth, salt, saffron and tumeric – stir. Turn heat to medium low. As liquid is absorbed into the rice, continue adding chicken broth until rice is creamy and al dente. Place shrimp on top when served. Sprinkle with parsley.

Serves 4-6

With Ms. Mary’s Pre-K Class at Learning Unlimited Preparatory School, Sint Maarten, Netherlands Antilles

Easy Rice Pudding

2 c. cooked rice

1/2 c. sugar

2 eggs, slightly beaten

2 c. milk

1/2 tsp. vanilla

1/4 c. raisins

1/2 tsp. powdered cinnamon

Place rice in bowl, add all ingredients, stir to mix. Pour into greased baking dish or pan. Bake about 25 minutes in a 350 degree oven.

TOPPER’S RESTAURANTS

113 Welfare Road

Simpson Bay, St. Maarten

Netherlands Antilles

Phone: 544.3500

Mobile: 520.6760

Vonage: 617.933.8899

toppers@caribserve.net

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Simpson Bay, St. Maarten N.A.

Phone - 599-544-3377
US Phone - 786-228-8614
info@island92.com

Shows

•Meatballs February 11, 2010
•Garlic February 4, 2010
•Lasagna Contest January 28, 2010
•Rice January 21, 2010
•Food Talk January 14, 2010
•Christmas Traditions December 17, 2009
•Filet Mignon December 10, 2009
•Olive Oil December 3, 2009
•Turkey November 19, 2009
•Lobster November 13, 2009
•Red Sauce October 29, 2009
•Yogurt October 22, 2009

Events

•Chicken Parmesan Contest

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