2016 August

Peaches ‘n Cream Rice Pudding Pops by ‘Stirmaker’ Christine

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Don’t be fooled, summer is still in full swing! 90 degree days are ahead. I know with school starting and retailers ushering in new fall clothing…it’s all very confusing. No doubt, August is always one of the hottest months of the summer. Enter, my new favorite popsicle recipe…

I know what you are thinking. Rice? In a popsicle? Trust me. It’s actually fantastic. It adds a sort of texture that is unexpected and wonderfully pleasant. I paired rice, and a creamy base, with my hands down favorite August fruit, the peach. These are not just any peaches…they are fresh-from-the-farmers-market-amazingly-juicy Palisade peaches from Palisade, Colorado. Of course you can make these with any ol’ peach, but I look forward to these babies every season and like to buy them by the box. So don’t delay! When life give you peaches, make peach popsicles!


Peaches ’N Cream Rice Pudding Pops | Makes 6


1 Cup Della White Jasmine Rice

1 Cup Coconut Milk

½ Cup Heavy Cream

1 Cup Water

2 tsp. Vanilla Extract

¼ Cup Sugar

¼ Cup Peeled Peaches, sliced small

Optional: 2 tsp fresh peeled ginger, dash of cinnamon





  1. Combine coconut milk, cream and water in a medium saucepan. Add rice; bring to a boil. Reduce heat to low, cover, and simmer until rice is very tender, about 30 min.


  1. Once the rice has cooled slightly add sugar and vanilla (cinnamon, and ginger). Divide mixture among ice-pop molds. Freeze until beginning to set, 30-45 minutes. Insert a stick into each pop. Freeze until firm, about 1 hour longer. Enjoy on a hot, sunny August summer day!


Peaches and Cream Pudding Pops | Della Rice

Taco Tuesday: Roasted Garlic Fish Taco Rice Bowls!

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Rice bowls are such a quick and easy dinner option, and we love them even more because you can basically customize them any way you please! Since Tuesday is all about tacos, we fired up the grill and whipped up one of our very favorite combinations for you using  Della’s Jasmine Rice with Roasted Garlic. Who needs a tortilla when you have rice made flavorful roasted garlic bits!



  • Black Beans
  • Grilled fresh corn
  • Chopped Red Pepper
  • Chopped Red Onion
  • Cubed Avocado
  • Blackened Grilled Tilapia
  • Cilantro – chopped
  • Sour Cream and Sriracha
  • Cooked Della Jasmine Rice with Roasted Garlic


1. Gather and cook your Della Rice – use Della Jasmine Rice with Roasted Garlic to infuse your dish with delicious natural garlic flavors.  Just take a close up look at all those bits of yummy roasted garlic – delic!



2. Gather and prep all your ingredients.

  • Black Beans
  • Grilled fresh corn
  • Chopped Red Pepper
  • Chopped Red Onion
  • Cubed Avocado
  • Blackened Tilapia
  • Cilantro – chopped
  • Sour Cream and Sriracha
  • Cooked Della Jasmine Rice with Roasted Garlic

3. Assemble your ingredients in a bowl. Start by adding your canvas of Della rice at the bottom, then topping the rice bowl Stir with beans, corn, onions, avocados, fish, cilantro and sauce.


Garlic Fish Taco Rice Bowl |Della Rice

Lemon Asparagus Risotto by ‘Stirmaker’ Andrew

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There is a diverse range of dishes that come out of Italy but not many as popular as risotto. Risotto is a staple of Italian comfort foods, and if you use delicious ingredients, everyone at your dinner table will be extremely satisfied.


If you love to cook, you’ll love making risotto. Cooking it can be easy if you prep everything before you begin cooking, pour yourself a glass of wine and play some music to set the mood.


Lemon Asparagus Risotto

By Andrew Zapotosky


2 tablespoons extra-virgin olive oil

4 tablespoons of unsalted butter

¼ of a cup of dry white wine

1 yellow onion, chopped (about 1 cup)

3 cloves of chopped garlic

1 cup Della Arborio rice

3 cups low-sodium chicken broth, plus extra as needed

2 lemons

¼ cup fresh lemon juice (from 1 large lemon)

Zest of 1 large lemon (same lemon as above)

1 cup of frozen peas

1 cup of fresh grated parmesan

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

IMG_3839 IMG_3841

Prep Time: 40 minutes

Cook Time: 40 minutes


Serves 2-4 people


1. Before you begin cooking make sure that you measure and gather all your ingredients that will be going into your risotto. Also begin to warm the chicken broth in a saucepan over low heat until it begins to steam slightly.

2. Chop the asparagus into two (2) inch pieces and fry them in a skillet at medium-high heat with one (1) tablespoon of butter and one (1) tablespoon of olive oil for approximately five (5) minutes or until slightly brown.


3. Remove the asparagus from the pan then add the white wine to the skillet to deglaze the left over bits. Stir and let reduce until the wine is almost gone.


4. Take the chopped yellow onion and fry it in one (1) tablespoon of butter and one (1) tablespoon of olive oil until the onion sweats enough that it becomes transparent. Add the garlic and simmer for two (2) more minutes.


5. Simultaneously slice the two lemons into halves, remove the seeds and cook face down in a separate frying pan over medium-high heat until golden brown and caramelized.


6. Add the rice to the onion and garlic mixture until coated evenly and cook at medium-high heat for about a minute. Then begin to ladle the chicken broth into the rice. Continuously add one ladle at a time and stir the mixture as the rice slowly absorbs the broth. Over time you will slowly see the rice release it’s starch developing a delicious sauce.


7. As you begin to near the end of the broth, and the rice begins to reach a consistency like porridge, add the lemon juice, lemon zest and frozen peas. Cook until the rice is done.


8. Finally add the asparagus, remaining butter, parmesan and salt and pepper to taste, this will make the dish creamy and rich. Serve immediately because the rice will continue to release starches that can make it mushy and lose its silkiness.


9. Garnish with the caramelized lemons.


Lemon Asparagus Risotto | Della Rice

Chicken Parmesan Rice by ‘Stirmaker’ Christine

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Some recipes you make over and over again for a reason– they are just plain good. Chicken parmesan has been a favorite of mine since I was a little girl. There is something so classic and simple, and in my opinion, perfect, about the flavor combination. It is a total comfort meal. Although we tend to associate feelings of comfort and warmth with the winter, I find myself gravitating towards this dish in the summer months, especially when tomatoes and basil are at the peak of freshness. For the tomato sauce, I made my favorite 3 ingredient tomato sauce. It is the easiest, most delightful sauce ever, and is my go-to simple tomato sauce since I first read about it a few years back. I highly recommend you give it a try! To lighten up the meal a bit I decided to serve it with Della Arborio rice instead of the traditional pasta. I cooked the rice in chicken broth and a bit of white wine, making it almost like a risotto. Chicken Parmesan on top of parmesan arborio rice?! Brilliant! I love, love, loved this meal! It’s a new twist on an old favorite and I’ll be making it again soon!


Chicken Parmesan Rice // Serves 2


Sauce– (or you can use store bought)

Whole Peeled San Marzano Tomatoes, 28 oz. Can

Butter, 5 Tbsp

1 Yellow Onion. Peeled and Cut in Half


Della Arborio Rice, 2-3 Cups

Chicken Breast Cutlets, 2

Panko Breadcrumbs, 2 Cups

Parmesan Cheese, ½  Cup, divided

Zest of 1 Lemon

Garlic, 2 cloves, minced

2 Eggs, beaten lightly

Flour, 1 Cup

Salt + Pepper

Canola Oil, 1-2 Cups

Chicken Stock, 4-6 Cups

White Wine, ½ Cup

Buffalo Mozzarella Cheese, 8 oz.

Basil, 5-6 Large Leaves

Garnish: (Optional)

Extra Basil

Grape Tomatoes



Preheat Oven to 450 degrees

For the Sauce

1. Combine tomatoes, (do not discard juices), butter and onion halves in a saucepan. Add a pinch of salt

2. Place over medium high heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally. Mashing any large pieces of tomato remaining with a spoon.

3. Discard the onion before adding the sauce to your dish. Keep warm.

For the Rice

1. Cook rice as directed in a sauce pan using chicken stock and 1/2 a cup of white wine instead of water (or use a rice cooker)

2. Once the rice is cooked, add ¼ a cup of parmesan, fluff  with a fork and keep warm (on low or on ‘warm’ rice cooker setting).

For the Chicken–

1. Season chicken with salt and pepper.

2. On three separate large plates you will need– 1. Flour, 2. Egg Mixture: 2 Eggs, 2 Clove of Garlic, Minced, Lemon Zest, 3. Breadcrumb Mixture: Breadcrumbs + Parmesan cheese (1/4 Cup)

3. Dip one chicken cutlet, fully coating each side, first in the flour, then egg, and last, breadcrumb mixture. Transfer the chicken to a casserole dish. Repeat with remaining chicken. Press breadcrumbs on chicken, making sure it is fully coated.

4. Refrigerate chicken for about 15 min.

5. Heat 1-2 Cups of Canola oil in a large skillet on medium high heat until it begins to shimmer*. Cook the chicken until golden brown, about 3-4 min on each side.


1. In a casserole dish layer your cooked rice, and fried chicken. Top each chicken breast with 2-3 large basil leaves and a few thinly sliced pieces of fresh buffalo mozzarella.

2. Bake in oven until cheese is melted and chicken is cooked through, about 5 min.

3. Top with warm tomato sauce and ENJOY!

*Shimmer test: wet your hands with a little water and flick them above your pan. If the oil sizzles from the water that means it is ready to go!


IMG_5657Chicken Parmesan Rice | Della Rice