2016 July

Meet ‘Stirmaker’ Diana + Thai Turkey Lettuce Cups!

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“I am a first generation born Vietnamese American southern girl from New Orleans, Louisiana who lives and breathes for cooking and food. I am classically French trained as a chef and a soon-to-be Registered Dietitian currently living on the Southern Jersey Shores of Cape May with my husband and 14 month old son. I love to cook all types of cuisines, especially Asian fusion, and create healthy spins on it. What I love most about cooking is being able to nourish those near and dear to my heart with a meal created from scratch and with love.”

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Try something exotic and refreshing for dinner tonight!

When the summer heat is blasting outside, the last thing you want to do is cook a hot meal or turn on your oven. Salads are often craved during these hot summer months in my household and this flavorful Thai turkey larb lettuce cups are the perfect meal. Larb is a meat-based salad that embodies the spicy, sour, sweet, and powerful flavors of many Thai dishes. This one is loaded with aromatic herbs such as cilantro and mint along with a surprising toasted kick from toasted rice powder. My favorite way to eat this meal is to use the lettuce as a spoon to scoop up the larb. It’s such a fun and interactive way to enjoy a refreshing summer meal.

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Thai Turkey Larb Lettuce Cups with Della basmati rice with caramelized onion

by Diana Ngo


2 tablespoons avocado oil or vegetable oil
1 pound ground turkey
1 tablespoon brown sugar

2 limes (or lemons), juiced
3 tablespoons fish sauce
1 Thai chili, minced
2 small shallots, thinly sliced
1 green onion, chopped
Handful of cilantro, minced
Handful of mint, chopped

1 pint grape tomatoes, sliced
1 tablespoon toasted rice powder (see note)

1 cup Della Basmati Rice with caramelized onion, cooked as directed

1 large head of romaine lettuce, leaves separated

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1. In a large sauté pan over high heat, add cooking oil. Once oil is heated, add turkey and cook.

  1. Add brown sugar and cook along with the turkey until turkey is cooked through, about 3-5 minutes.
    3. Set cooked turkey aside and prepare the dressing.
  2. In a medium sized bowl, mix together lime juice, fish sauce, chili and shallots.
  3. Pour the dressing ingredients into the pan with the cooked turkey. Add the herbs, tomatoes, and toasted rice powder.
  4. Taste the turkey mixture and adjust seasonings as desired.
  5. To eat: scoop a little bit of rice onto lettuce leaf and add turkey larb over the top. Enjoy!


Toasted rice powder can be found at your local Asian grocery store. If you’re not able to find this item, you can easily make it.


You will need:

2 tablespoons Della Jasmine rice, uncooked

Spice grinder or mortar and pestle



  1. In a small dry sauté pan over high heat, add Della jasmine rice.
  2. Start toasting the rice; reduce heat to medium high to prevent rice kernels from burning.
  3. Keep the pan constantly moving or use a wooden spoon to help keep the rice kernels moving.
  4. Toasting will take about 3-4 minutes for the rice to turn golden brown.
  5. Set toasted rice aside and allow cooling completely.
  6. Once cooled, grind into a fine powder.

Photo Jul 22, 3 42 13 PM


Thai Turkey Lettuce Cups | Della Rice

Summer Berry Vanilla Bean Rice Pudding by ‘Stirmaker’ Emily!

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Whip up a sweet treat!

Here’s a sweet treat that’s easy to make because who wants to spend a lot of time in the kitchen after dinner? Not me. I prefer vanilla almond milk for this dish because it’s sweet. Kick the flavor up a notch with coconut milk or make it with 2% cow’s milk—whatever is already on hand. This pudding also sits well in the fridge for those who want to make it ahead of time.


Vegan Rice Pudding with Della Jasmine Rice (GF) // serves 5-6


  • 1½ cups Jasmine rice
  • ⅓ cup sugar
  • 1 vanilla bean, seeded and scraped
  • 7 cups almond milk, vanilla
  • Pinch of sea salt
  • Mixed seasonal berries (blueberries, raspberries and blackberries)



  1. Combine rice, sugar, salt, 1 cup vanilla almond milk, and vanilla bean (scraped with pod) into a large saucepan.
  2. On low heat, cook for approximately 5 minutes, until milk is absorbed. Stir occasionally.
  3. Pouring 1 cup at a time, add remaining 5 cups of milk. Let each cup absorb into Rice before adding the next cup. In about 30 minutes, pudding will reach a creamy consistency.
  4. Remove from heat to cool and add remaining cup of milk. Discard vanilla bean and transfer pudding to wine or dessert glasses. Garnish with fresh seasonal berries. Serve!


Summer Berry Vanilla Rice Pudding | Della Rice

Wild Rice Crab Cakes with Spicy Aioli Sauce by ‘Stirmaker’ Christine

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I am not sure about you, but whenever summer hits I start to crave seafood. There is something so light and refreshing about it on a hot summer day. Am I right?! I love these crab cakes because they are a great recipe to whip up when you want to impress your guests, but don’t want to spend a lot of time in the kitchen. They take absolutely no time to cook, especially if you do a little meal prep and cook the rice ahead of time. Basically, what I am saying is they are really fantastic for entertaining. These cakes are all about texture, and the Della Basmati & Wild rice adds such a lovely earthy flavor to the flaky crab. Don’t forget to add some fresh sneezed lemon on top, because lemon and seafood are best friends in my book!


I like to serve these with a classic Louisiana remoulade sauce (which I am calling spicy aioli here because it sounds fancy) but you can also use store bought tarter sauce, or even serve them on their own! The aioli is a little tangy, a bit spicy, and so creamy. Sooo good guys!

IMG_5420These crab cakes would also make a great appetizer and could be made into small mini patties for a tasty one-bite treat! So classy!

Wild Rice Crab Cakes with Spicy Aioli Sauce | Makes 8 Cakes


For Crab Cakes:

Della Basmati & Wild Rice, cook as directed

1 lb Lump Crab Meat

¾ C Breadcrumbs

½ C Red Bell Pepper, diced

3 Green Onions, sliced up to light green

¼ C Mayo

3 Garlic Cloves, minced

2 Tbsp. Dijon Mustard

Juice of one lemon

½ tsp. Cumin

1 tsp. Old Bay Seasoning

2 Egg Whites

2 tsp. Olive Oil


For Spicy Aioli Sauce:

1 ¼ C Mayo

¼ C Dijon Mustard

1 Tbsp Paprika

2 tsp. Creole Seasoning

1 Tbsp. horseradish

2 tsp. pickle juice

1 tsp. Tabsco (or preferred hot sauce)

1 Garlic clove, minced



  1. Cook Della rice as directed.
  2. Prepare Spicy Aioli Sauce (optional) by mixing all ingredients above together in a small bowl. Mix thoroughly and refrigerate.
  3. Combine all above ingredients for crab cakes in a large bowl.
  4. Gently combine with your hands or a spoon. Don’t over mix
  5. Form patties, into 8 equal portions about 1 inch thick
  6. Heat a nonstick skillet over medium heat with 2 Tbsp oil and 1 Tbsp butter. Once the pan is nice and hot add 4 patties. Cook 3 min per sider until there is a good golden brown sear. Cook in batches until all patties are cooked.
  7. Serve with Spicy Aioli Sauce, or store bought tarter sauce, a salad and a slice of lemon! YUM!

IMG_5469Wild Rice Crab Cakes with Spicy Aioli | Della Rice


Summertime Grilled Peach and Prosciutto Wild Rice Salad!

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It’s peak peach season and we are serving up this summer wild rice salad just in time to celebrate! It’s full of all those fresh summertime flavors and the gilled peaches add such a wonderful smokiness! Chances are you’ve been tempted by this juicy, sweet fruit at the grocery store lately so here’s a great recipe to go along with them!

If you’re looking for a way to pack more Vitamins A and C in your diet, you’ll want to try our latest fresh and healthy rice bowl recipe for Grilled Peach Prosciutto over Della’s Basmati & Wild Rice. It’s an easy weeknight meal for you and your family – or even a fun lunch just for one.


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To make this summertime rice bowl recipe, you’ll need the following:


  • Della’s Basmati & Wild Rice, cooked
  • Several peaches, sliced into wedges and grilled
  • Fresh mozzarella, chopped
  • Arugula, chopped
  • Prosciutto, sliced and chopped
  • Mint leaves, chopped
  • Champagne vinaigrette


  1. In a bowl, add cooked Della Basmati & Wild Rice.
  2. Top it with chopped fresh mozzarella cheese, arugula, sliced prosciutto and a small pinch of fresh mint.
  3. Splash on some champagne vinaigrette to taste.
  4. Enjoy!


Grilled Peach Prosciutto Wild Rice Salad2 | Della Rice