Make RICE PASTE a staple in your home or restaurant kitchen. Get creative with new uses! When looking for the color white – yes believe it or not white is a color – in sauces, soups, gravies, dressings, this is your cheap yet great go-to ingredient. Always have it on hand.

A simple, light, soft-cooked – to a mash – rice and water. Served as is with various toppings or condiments, much like thick grits or mashed potatoes. Or used as a base for white sauces and a thickener wherever you need one. We’ll be experimenting with all the categories on the menu!

Makes 48 ounces

2 c. parboiled long grain CANILLA GOLDEN rice – by GOYA, rinsed under cold water till water runs clear

8 c. water

In large saucepan combine rice and water. Bring to boil, cover, reduce heat to low and cook 1 hour.

Remove cover, stir up from bottom of pan to be sure there’s no sticking or crusting going on. Lightly smooth top surface with spoon. Replace cover and cook 30 minutes longer.

Stir well, again up from bottom, and remove from heat.

When cooled to room temperature it looks and scoops like thick mashed potatoes.

Transfer to covered container and refrigerate till ready to use.

Notes: Be sure to cook on low heat so as to prevent any sticking on the bottom of the pan. We need the rice to be the same throughout with no char or hard bits from cooking on higher heat. Too low is better than too high.

When using RICE PASTE it’s best to bring it to room temperature first. When adding water for your RATIOS, it’s best to add warm water for more efficient blending in the blender.

What I do is make different RATIOS of water-to-rice paste, cover, label and refrigerate. 

When it’s first made, RICE PASTE is soft and very pliable. Over days in the refrigerator it hardens up. So if using in first 2-3 days, it’s okay like it is. If much older than that, then do your blended water-to-paste RATIOS to use for sauces and dressings or thickener. 

I’ll be doing all of them and including links from here, so you have a reliable guide on how and when to use it. Then you experiment on your own. Alright!

Don’t add salt to the water. Just don’t. We don’t want separate grains. We want mash.

When you first make the RICE CREAM, that’s the best time to serve it on a animal-free buttered English muffin. Topped with fresh ripe tomato slices, then topped with a scoop of hot RICE CREAM. Drizzle the rice with extra virgin olive oil, then sprinkle with fresh grind black pepper and black Himalayan salt.

Or Drizzle with maple syrup atop an English muffin spread with margarine, then topped with fresh rosemary sprig, salt and fresh grind black pepper.

Or top the English muffin with the tomato, rice cream and a white gravy.

It makes a great breakfast or brunch dish.


Original Rice Cream Salad Dressing gluten-free – GOAT

Next, try a soy chicken soup made from rice cream.


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Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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