What is Rice Pudding?

Today is National Rice Pudding Day. This begs the question, just what the heck is rice pudding? Rice pudding is exactly as it sounds – a dish of rice served in a pudding, often with raisins and cinnamon. Does that sound appealing to you?

If so, I hate to disappoint you, but we aren’t making rice pudding today, or any other day for that matter. I like rice just fine. I like pudding, too. But for me it’s more a textural thing. I don’t like little lumps in my pudding. Pudding is pudding and rice is rice. In my kitchen, the two shall never mix. And for the record, I’ve tried it. So when I say it’s not my cup of tea, that is from an experienced perspective.

What can I say? At least this recipe has rice! It’s quick, with just a hint of heat. My guys loved it. Hope you enjoy this dish, too. And remember to have a blessedly amazing day.

Pepper Steak over a Bed of Rice
1 lb Bottom Round, sliced thin
1-1/2 cups White Rice
2-1/2 cups Water
1 Red Bell Pepper
1 Orange Bell Pepper
1 Yellow Bell Pepper
1/2 large Yellow Onion
2 Garlic Cloves
2 tablespoons Olive Oil, divided
1/4 teaspoon Cayenne Pepper or to taste
1 (10 oz) can Golden Mushroom Soup
1 tablespoon Soy Sauce
1/2 teaspoon Ground Ginger
Salt to taste
Black Pepper to taste
Green Onions, garnish

Note: Buy the beef already sliced thin by the butcher. This makes for the best stir-fry.

Place beef in the freezer for 1 hour, just long enough to partially freeze. This will make slicing the steak into thin strips easier. Cut across the grain into thin slices. Set aside.

While the steak partially freezes, place the rice in a saucepan. Add water, cover and bring to a boil. Reduce heat to medium-low to maintain a steady simmer. Let rice cook for 25 minutes or until cooked through, with all the liquid absorbed. Fluff rice, keep warm until ready to serve.

Meanwhile, stem bell peppers, remove seeds and cut peppers into long, thin slices, set aside. Peel onion, cut into long thin slivers and set aside. Peel and finely mince garlic, set aside. (Aren’t those peppers beautiful? Fresh from our summer garden.)

In a wok over medium-high heat, warm 1 tablespoon of oil. Add beef, season with Cayenne Pepper. Stir-fry the beef strips until browned. Remove beef strips, wrap in foil to keep warm.

Reduce heat to medium. To the now empty wok, add remaining tablespoon of oil. Stir-fry peppers, onion and garlic until vegetables are tender-crisp.

Stir in soup, soy sauce and ground ginger. Bring to a low boil. Return beef strips to the skillet along with any drippings, stir to combine meat and vegetables together in the sauce. Cook until heated through. Taste and season as desired with salt and pepper.

Spread rice out on a serving platter. Spoon beef mixture over the bed of rice. Snip green onions, sprinkle over the top. Serve and enjoy.

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Remember us, O Lord, as You favor Your people