2015 December

Holiday Party Appetizer: Deconstructed Sushi Cups

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Looking for an out-of-the-box appetizer idea for your upcoming holiday party? Try these Deconstructed Sushi Cups! This elegant looking appetizer “stir” is deceivingly simple. All you have to do is cook the rice (or use leftover rice!) and layer on the rest of the ingredients.  They are an instant crowd-pleaser! This appetizer is stylish, fun, and colorful, all in one. Don’t they look amazing? Almost too pretty to eat. Almost. 😉



Della Jasmine Rice, cook as directed

Nori/Seaweed, cut into long pieces

Avocado, cut in half, and sliced thin lengthwise

Cucumber, sliced thin

Smoked Salmon

Dressing: Drizzle of Soy or Ponzu Sauce

Garnish with: Sesame Seeds, Wasabi Paste (optional)

_R061060To Assemble Your Stir:

In individual ramekins, or glasses (we used stemless wine glasses and stemmed dessert cups here), start with the Della Jasmine rice for the bottom layer. Next add nori (seaweed) strips, cucumber, avocado and salmon. Garnish with sesame seeds and a touch of wasabi (be carful not to add too much! this is strong stuff!). Drizzle some soy and/or ponzu sauce on top . Serve cold. Your guests will be oohing and ahhing all night long 🙂


Holiday Dessert: Vanilla Bean Rice Pudding with Black Cherry Sauce

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This festive dessert is perfect for holiday entertaining! The simple, layered presentation is absolutely beautiful and will most certainly impress your guests. We recommend individual serving sizes so you can have one all to yourself! Trust us—you won’t want to share 😉


The tart black cherry sauce is a wonderful contrast to the creamy rice pudding texture. We love using real vanilla bean seeds because they really bring out the rich vanilla flavor. Don’t be thrown off by the addition of the extra whipping cream. It gives this rice pudding a double dose of creaminess!


1 cup Della Arborio Rice

½ cup water

1 ¼ cups Whole Milk

2 Vanilla Beans, whole, cut in half and seeds scraped

Heavy Whipping Cream

2 tbsp. Sugar

Top with:

Almond slivers

Black Cherry Sauce (bought or homemade)


Stir Instructions:

Bring Della Arborio rice and water to a boil. Let boil for about 1 min. Add the milk and vanilla seeds (for additional vanilla flavor you may also throw the pods in, just make sure to remove them when the pudding is done!). Bring to a boil once more. Stir, cover, and turn the heat to low. Cook for about 35 min. When the pudding has reached a desired consistency, remove the vanilla pods, and let cool.

In a separate bowl beat the heavy cream and sugar into a whipping cream consistency. Add the whipping cream to the fully cooled rice pudding. Make sure it is evenly mixed. Layer the rice pudding and cherry sauce. Top with sliced almonds. Serve chilled. Yummy!

On the Table: Gluten-Free Apple, Sausage, and Wild Rice Stuffing

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This flavor-full Sausage, Apple, and Wild Rice Stuffing is a great gluten-free alternative to traditional stuffing! It’s savory, yet sweet, and is the perfect side dish for your holiday table. Della’s Basmati & Wild rice blend provides a lovely textural base for this stuffing– you won’t miss the bread version at all! We guarantee you’ll be going back for seconds 😉 Bonus: it’s wonderful heated up as leftovers the next day!



Della Basmati & Wild Rice, cooked as directed

Italian Sausage, cooked

Onion, chopped and cooked

Garlic, chopped and cooked

Celery, chopped and cooked,

Apple, chopped and cooked

Pecan, pieces (toasted, optional)

Chicken or Veggie Stock

Season with salt, pepper, and a dash of nutmeg

Garnish with: fresh thyme and parsley, chopped

To Assemble Your Stir:

Start with Della Basmati & Wild Rice as the base of your stir. Mix in the sausage crumbles, onion, celery, apple and toasted pecan pieces. Season to your liking. Cook in a dutch oven or sauce pot until heated through. Add chicken or veggie stock for added moisture if needed. Top with the chopped thyme and parsley. Transfer to a serving dish and serve warm. Enjoy!


Cooking Tip

Cook your rice in chicken or vegetable stock instead of water to add even more flavor to this dish! At Della, we are all about customization. Create a stir your way by making this dish your own and subbing in or out whatever you please. You’ll notice below we added some roasted carrots for a nice pop of color. We also think dried cranberries or mushrooms would be a delicious addition!


Power Veggie Breakfast Stir Fry Bowl!

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At Della, we are all about breakfast rice bowls. They are such a good, hearty way to start your morning! This one is infinitely adaptable really, but we like the idea of adding some tasty, antioxidant filled fruits and vegetables to really get you going. You will be ready to take on the day with this healthy, yet delicious combination!



Della Basmati & Quinoa Rice, cooked as directed

Kale, cooked

Carrots, cooked

Beets, cooked, cooked, sliced matchstick thin

Brussels Sprouts, thinly sliced, cooked

Garbonzo Beans

Pomegranate Seeds

Avocado, halved and sliced

Egg (over easy, or sunny-side up)

Season with: Salt and Pepper

Dressing: mix together soy sauce, rice vinegar, sesame oil and pour on top (optional)

_R061160To Assemble Your Stir:

Boil or roast the beets for about 45 min or until cooked through. Cook the carrots, kale, brussels sprouts and garbanzo beans in a pan with olive oil until soft. To assemble your stir start with Della Basmati & Quinoa. Add the sautéed veggies and beets. Add a good sprinkle of pomegranate seeds and half of a chopped avocado. Top with a fried egg, season with salt and pepper, and add the zesty dressing. So tasty!

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