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You are here: Home / Gluten-Free / Gluten-Free Bacon, Egg, and Cheese Corn Risotto {$100 giveaway!}

Gluten-Free Bacon, Egg, and Cheese Corn Risotto {$100 giveaway!}

By Chris Cockren

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Gluten Free Bacon Egg and Cheese Corn Risotto
Rice deserves respect… main dish respect.  Create an unforgettable meal with this Gluten-Free Bacon, Egg, and Cheese Corn Risotto!
People.  I’m guilty.  Like OJ in a white bronco really guilty.  I don’t know why I neglect rice the way I do.  It’s delicious… and way under-utilized in my kitchen.  Kinda like me spending so much time on the bench for my basketball team when I was a kid.  Way under-utilized.
Oh wait. I was a short fat kid that couldn’t run or jump. Makes sense actually.
But rice. It’s got everything going for it. Super versatile. Liked by virtually every cuisine on the planet. And yet there it is, in my pantry, not getting any love. And when it does, it’s an after-thought. A silly little side dish or just a filler I use to pile the main attraction on top of.

It’s time to Rethink Rice.  And that time is now.  Who’s with me?  (this is the point when you all let out a collective “ooh-rah,” which signals me that you are indeed with me and on my side).

Thank you.

Bacon Egg and Cheese Corn Risotto

I don’t know why it’s taken me so long to finally try making risotto. I love risotto in restaurants. It transforms rice into this creamy, luscious superstar of a meal… and guess what? It’s really not as hard as someone along the line may have scared you into thinking.

The key is have your ingredients prepped and ready to go. You can do this. I believe in you 😉

And let’s talk about ingredients. This isn’t some ordinary boring risotto. Put on your big boy pants, because I’m bringing some serious flavor to this party. I’m talking about corn. Bacon. Cheese. And… are you ready? A perfectly poached egg with that glorious runny yolk. It adds an extra layer of creamy luxury to the risotto.

Everyone always boasts that bacon makes everything better (it does). But so does a runny yolk. It’s true. Google it (don’t).

Little secret? I actually didn’t poach my egg. I used my new sous vide kitchen toy. It’s so much fun, and gives you super precise eggs every time (I do mine for 13 minutes at 75C) . But don’t fret about that… just go with a regular poached or even sunny-side egg. The key is a runny yolk.

You need that runny yolk.

Oh, and did I mention jalapeno?

Bacon Egg and Cheese Corn Risotto

Bacon Egg and Cheese Corn Risotto

Yup, that’s right. This risotto was totally done up right with the RiceSelect Arborio Blend™ with Jalapeno. It gives the risotto that signature creamy texture plus a little kick I crave. Of course you can use their regular Arborio rice as well, but I personally love a bit of heat. That’s just how I roll.

RiceSelect produces a great line-up of rice… Arborio, Arborio Blend™ with Jalapeno, Arborio Blend™ with Mushrooms, and their signature Texmati® White Rice. I’m thinking you can make some crazy savory risottos with that mushroom one… it’s next on my list.

Something I really, really dig about RiceSelect?  It’s grown, milled, and packaged right here in the USA and have no GMO’s. I’ll repeat. No GMOs!

You can grab RiceSelect at select grocery stores and if you are one of those online shoppers (I totally am, as my bank statement surely tells me every month), right here.

Bacon Egg and Cheese Corn Risotto

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Bacon, Egg, and Cheese Corn Risotto


★★★★★

5 from 11 reviews

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
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Ingredients

  • 8–10 strips bacon
  • 5 cups corn stock* (recipe beow)
  • 2 large shallots, finely chopped
  • 1 1/2 cups RiceSelect Arborio Blend™ with Jalapeno**
  • 3/4 cup dry white wine
  • 2 ears fresh corn kernels (or 1 cup frozen corn)
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup freshly grated good-quality parmesan cheese***
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped fresh chives
  • 4 poached eggs****

for the Corn Stock

  • 6 to 8 corn cobs (kernels removed and reserved for another use)
  • 1/2 yellow onion, roughly chopped
  • Few spings parsley
  • Few sprigs thyme
  • 1 bay leaf
  • 4 peppercorns

Instructions

  1. Cook bacon in a medium pan until golden brown and crispy. Remove to a paper-towel lined plate. Once cool, crumble bacon into bite-sized pieces. Reserve 3 tablespoon of the bacon grease in pan.
  2. Heat corn stock (or chicken/vegetable stock if using) in a small pot over medium heat until it reaches a low simmer. Lower heat a bit to maintain a very low simmer.
  3. In a larget skillet, heat 3 tablespoons of the bacon grease over medium heat. Add shallots, season with Kosher salt, and cook for 3-4 minutes, until softened and translucent. Add rice and cook, stirring frequently, until coated in the bacon grease and a bit opaque, about 2 minutes.
  4. Stir in wine, season with Kosher salt and freshly ground black pepper, and cook until wine is fully absorbed by rice.
  5. Reduce heat to medium low. Add stock 1/2 cup at a time, stirring frequently, adding more stock as rice absorbs the liquid. After about 8 to 10 minutes, add corn and stir. Keep adding stock, stirring and cooking, until rice is cooked to al dente (a bit firm to the bite), about 20 minutes. Your risotto should be creamy, not soupy or stiff. You may not use all of your stock.
  6. Remove risotto from heat, stir in butter, parmesan cheese, and crumbled bacon. Divide among 4 plates and top with chives and a poached egg. Serve immediately.

for the Corn Stock

  1. Place cobs (cut or snap in half if too big for your pot), onion, parsley, thyme, bay leaf, and peppercorns in a large stockpot. Add enough water to cover ingredients. Bring mixture to a boil, then reduce heat and maintain a simmer. Cook for 2 to 3 hours, until your stock has a strong corn flavor. Strain mixture and allow to cool completely. Can be refrigerated for 5 to 7 days, or what I like to do is freeze in 4-6 cup portions for risotto, soups, etc.

Notes

*Substitute good-quality chicken or vegetable stock if needed.
**Substitute RiceSelect Arborio rice if desired.
***I use parmigiano reggiano.
****If you have a sous vide machine, I do my eggs at 75°C for 13 minutes.

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

You can head over to RiceSelect Rethink Rice to sign up for monthly newsletters where you will receive exclusive access to fresh new recipes and a $2-off coupon just for signing up… AND for a chance to win a free Aroma 6-cup rice cooker. Use #RethinkRice #sweeps to show your recipe creation for a chance to win a $100 Amazon Gift Card!

The RiceSelect Hosted Sweepstakes ends/ended at midnight on December 18th.

And then give me that Amazon Gift Card… because I love me some Amazon shopping.
But wait, that’s not all!
Want a chance to win a $100 Amazon Gift Card right now?  To enter for a chance to win, leave a comment below telling me: how you are going to Rethink Rice and make it into a winning main dish?
Sweepstakes Rules:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 10/6/14 – 11/3/14.

Be sure to visit the RiceSelect brand page on BlogHer.com where you can read other bloggers’ posts!

Filed Under: Gluten-Free, Holiday, Main Dishes, Recipes Tagged With: bacon corn risotto, bacon egg and cheese risotto, creative risotto

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Reader Interactions

Comments

  1. Lisa Brown

    October 6, 2014 at 11:48 am

    I would rethink rice and add more to soups or use it in stuffed mushroom recipes

  2. Lisa Brown

    October 6, 2014 at 11:49 am

    tweet https://twitter.com/LuLu_Brown24/status/519152424083132416

  3. Elena

    October 6, 2014 at 11:55 am

    I would make mushroom risotto

  4. Elena

    October 6, 2014 at 11:58 am

    https://twitter.com/ElenaIstomina/status/519154463454822400

  5. Mami2jcn

    October 6, 2014 at 1:31 pm

    That runny yolk looks incredible! I’m starving!

    I would rethink rice with arroz con pollo I’ve modified from my mother’s recipe.

  6. Mami2jcn

    October 6, 2014 at 1:32 pm

    tweet–https://twitter.com/mami2jcn/status/519178342378274817

  7. Dannii

    October 6, 2014 at 1:35 pm

    A runny egg on almost anything is amazing!

    • Chris

      October 7, 2014 at 11:13 am

      Agreed!

  8. Mira

    October 6, 2014 at 2:14 pm

    Honestly I’ve never made risotto at home, but this brand is something I would like to try! Looks beautiful and delicious! That kitchen toy sounds interesting, since poaching an egg can be difficult !

    ★★★★★

    • Chris

      October 7, 2014 at 11:13 am

      Yes, totally get a sous vide machine! It’s SO worth it!

  9. Rachel

    October 6, 2014 at 2:44 pm

    Risotto is one of my favorite things EVER, and I love all the bacon cheesy goodness in here. I don’t like eggs (the horror, I know!), but even without it, I still totally want to devour this dish. Pinned!

    And if I were to make rice into a main dish, risotto would definitely be the way I would go. It’s too good!

    • Chris

      October 7, 2014 at 11:13 am

      No eggs?! The horror indeed! It’s okay Rachel… I think I can get past this. I think. I’ll try. Especially because I’m still drooling over your apple cider caramels!

  10. Kelly D

    October 6, 2014 at 2:50 pm

    I will rethink rice by creating a vegetarian chili that includes rice.

  11. Kelly D

    October 6, 2014 at 2:51 pm

    tweet
    https://twitter.com/Kellydpa/status/519198081427193857

  12. Alice

    October 6, 2014 at 3:04 pm

    Chris, dude this risotto looks soooooo good!!! How I would re-think rice? maybe with Asian inspired ingredients or serving it in unexpected ways, like with fresh greens? I love that Rice Selects some with different blends! fabulous!

    • Chris

      October 7, 2014 at 11:12 am

      Thanks Alice! I’d love to see you do an Asian-twist!

  13. holly ; the hobbit kitchen

    October 6, 2014 at 3:10 pm

    risotto is hands down my all time favourite comfort food – whenever i’m having a bad day there’s nothing that i want to do more than stand at a stove and stir! these ingredients look like a delicious twist 🙂

    • Chris

      October 7, 2014 at 11:11 am

      You’re just like my wife… she loves stirring!

  14. Sarah

    October 6, 2014 at 4:02 pm

    Ooh-rah! I’m with you 100%. This sounds so delicious – and I’m super jealous of your sous vide. I’m totally terrified on risotto after watching chef after chef get dinged for risotto on Top Chef – every time someone starts making risotto, Lucas and I scream “STOP! DON’T DO IT!” I think this one would be the exception – you should go on Top Chef and blow them out of the water.

    • Chris

      October 7, 2014 at 11:11 am

      You totally need to get a sous vide Sarah! You can make sous vide… uhm, meyer lemons. Or whatever you cool people in CA do.

  15. Natalie

    October 6, 2014 at 5:43 pm

    I would love to add rice to scrambled eggs and various veggies to make a yummy meal! I love risotto but do not cook it often.

  16. Natalie

    October 6, 2014 at 5:43 pm

    https://twitter.com/yarbr012/status/519241155494817794

  17. Nicole

    October 6, 2014 at 6:21 pm

    I am going to rethink rice by making it with snow peas, chopped carrots, garlic, chicken, and a light sauce.

    ★★★★★

  18. Nicole

    October 6, 2014 at 6:21 pm

    My tweet is here: https://twitter.com/lil_lady_dz/status/519250730419363840

    ★★★★★

  19. marcie

    October 6, 2014 at 6:45 pm

    This risotto looked amazing already, then you had to crack an egg over the top. Oh, that egg! This dish looks incredible! Pinning. 🙂

    • Chris

      October 7, 2014 at 11:10 am

      Hahaha that egg is pretty legit 😉

  20. Laura

    October 6, 2014 at 7:25 pm

    Homemade risotto has been on my cooking to-do list for far too long – this looks great! Must try 🙂

    • Chris

      October 7, 2014 at 11:10 am

      Glad to know I’m not the only one with a crazy long cooking to-do list!

  21. Kathy

    October 6, 2014 at 9:21 pm

    I am yet to make risotto at home but this seriously makes me want to make it. I think I’ll retying tomorrow’s dinner and make this instead.

    ★★★★★

    • Chris

      October 7, 2014 at 11:08 am

      Go for it Kathy! It’s super easy and makes for one kick-butt meal!

  22. cori

    October 6, 2014 at 9:36 pm

    sweet risotto, cool it down and then pan fry it like french toast!

    • Chris

      October 7, 2014 at 11:08 am

      What a great idea!

  23. heather

    October 6, 2014 at 9:42 pm

    I rethink rice by adding chicken and veggies and a cream sauce as a main dish for my family.

    ★★★★★

  24. Kimmy Ripley

    October 6, 2014 at 10:59 pm

    I would use rice as a main ingredient and make a rice pudding. I love rice pudding with a little bit of flavored cream added to it and some whipped cream and cinnamon on top!

    • Chris

      October 7, 2014 at 11:08 am

      Mmmmm rice pudding…

  25. Medha

    October 6, 2014 at 11:37 pm

    Risotto is my ULTIMATE comfort food. I love this breakfast-y twist! Yum 🙂

    • Chris

      October 7, 2014 at 11:08 am

      It’s super comforting… especially when eating on the couch in your pajamas 🙂

  26. Tash

    October 7, 2014 at 3:43 am

    That’s a good point Chris – rice can so easily go neglected! It’s a classic food that has nourished civilizations for millennia! It is the definition of SOUL food! It’s hard to *remember* to use rice when there are so many healthy world alternatives around, E.G. quinoa. Delicious yes, but – is it rice? Not quite! (And indeed, runny yolks + bacon make everything better).
    Love this!

    ★★★★★

    • Chris

      October 7, 2014 at 11:07 am

      Runny yolks + bacon #forthewin!

  27. Stardancer

    October 7, 2014 at 8:34 am

    I am actually going to Rethink Rice by making a mushroom-butter risotto tonight! Also, I love to Rethink Rice by making fried rice: bits of pork or chicken and a couple of veggies with a scrambled egg and lots and lots of soy sauce.

    • Chris

      October 7, 2014 at 11:07 am

      Mmmm sounds great!

  28. David

    October 7, 2014 at 8:57 am

    What a fun and delicious breakfast recipe…I’m pretty much a sucker for anything with jalapeno, so I definitely need to give this a shot. That’s how the Wolfpack rolls, my friend! #WolfpackEats

    • Chris

      October 7, 2014 at 11:06 am

      Exactly David… exactly. Jalapeno is the bomb.

  29. Jocelyn (Grandbaby cakes)

    October 7, 2014 at 9:43 am

    I think this risotto might seriously be magical! Yep I’m betting it is.

    • Chris

      October 7, 2014 at 11:06 am

      That egg is pretty magical 😉

  30. Beth

    October 7, 2014 at 10:38 am

    Well this looks fantastic! I love rice, but I’ve never made risotto. I love all the tasty things you’ve added to this! Especially that egg. And bacon. Fun giveaway too! 🙂

    • Chris

      October 7, 2014 at 11:06 am

      Thanks Beth! I’m a firm believer that all things taste better with a runny egg and bacon 🙂

  31. Mike

    October 7, 2014 at 10:46 am

    I don’t care about the risotto, I just wanna win 100 bucks!

    Kidding…that risotto looks really fantastic and you know what? I’m gonna make some tonight for dinner with a fried egg on top, just like you did.
    #WolfpackEats

    • Chris

      October 7, 2014 at 11:05 am

      I knew it… you’re all about the money! Hahahaha

  32. Shibi

    October 7, 2014 at 1:05 pm

    Rice is an integral part of eastern diet I believe. We use rice a lot, that being said, I love to experiment with all kinds of grains. As you said, they are versatile and we even use them in rice pudding as a dessert flavored with Cardamom. The risotto looks appealing.

    • Chris

      October 16, 2014 at 9:15 am

      Mmmmm rice pudding!

  33. Olivia - Primavera Kitchen

    October 7, 2014 at 2:01 pm

    I can just imagine the flavorful goodness of this risotto. Gotta try them soon!

    • Chris

      October 16, 2014 at 9:16 am

      Def Olivia! This is my wife’s new fave dish!

  34. Elle

    October 7, 2014 at 3:02 pm

    I would re-think rice by making nice, comforting, delicious rice pudding!

  35. Elle

    October 7, 2014 at 3:03 pm

    Tweet – https://twitter.com/PrettyHotPink6/status/519563598700371968

  36. Renee | Two in the Kitchen

    October 7, 2014 at 3:11 pm

    Your posts seriously make me lol!! Your funny intro has me gaming all over the rice! “ooo-rah” How’s that!! I’ll take this rice dish for dinner any day of the week!! 🙂

    • Chris

      October 16, 2014 at 9:16 am

      Hahaha yes!

  37. Melanie

    October 8, 2014 at 10:13 am

    Wow. I never knew there was rice with jalapeno. My boys will love this! Definitely need to look for it next time I’m out and cook ém up something good!
    Looks fabulous!

    • Chris

      October 16, 2014 at 9:17 am

      I know… me either!!! It definitely has a strong kick to it as well… they really give you a nice jalapeno punch!

  38. Becca from It's Yummi!

    October 8, 2014 at 10:16 am

    I will DEFINITELY give your risotto some R-E-S-P-E-C-T, in true Aretha Franklin style… with song and dance! I love this brand of rice, too. Ohmigerd… I’m just SO hungry now. This dish has everything that I love in it, Chris!

    • Chris

      October 16, 2014 at 9:17 am

      Hahaha I want to see you doing RESPECT… post a youtube video!

  39. Becca from It's Yummi!

    October 8, 2014 at 10:21 am

    I Tweeted about your crazy awesome risotto here >> https://twitter.com/ItsYummi/status/519854690150789121

    • Chris

      October 16, 2014 at 9:17 am

      🙂

  40. Shashi

    October 8, 2014 at 11:55 am

    All this bacon talk…and shallots fried in bacon grease…jalapeno arboria rice (who knew???)…and yolk porn…sure does get drive the salivary glands into over working! Woo! This is insanely mouthwatering!!
    Here’s my tweet – https://twitter.com/RunninSriLankan/status/519877810215976960

    • Chris

      October 16, 2014 at 9:18 am

      Hahahahaha yolk porn. Now that’s a new hashtag!

  41. Jess

    October 8, 2014 at 12:19 pm

    This looks delicious, Chris! Brilliant modern twist on a classic risotto!

    • Chris

      October 16, 2014 at 9:19 am

      Thanks so much Jess!

  42. Robin

    October 8, 2014 at 4:14 pm

    Ok. I normally just eat plain white rice but this makes me want to re-think rice!

  43. Ashley

    October 8, 2014 at 8:18 pm

    Why have I never made corn stock before??? And this dish … sounds sooo good. That runny yolk … gets me every single time!

    • Chris

      October 16, 2014 at 9:23 am

      Corn stock is so simple to make and all you need is your scraps! I always just make a huge batch and freeze it 🙂

  44. Ashley H

    October 9, 2014 at 3:43 pm

    I would use it in more casseroles.

  45. Cindy

    October 9, 2014 at 5:23 pm

    Chris, you are too funny! Love this recipe and making rice the center of the meal is awesome. I’ll have to look for that rice. Sounds very tasty!

    • Chris

      October 16, 2014 at 9:25 am

      Can you tell my wife that I’m funny? She seems to disagree sometimes hahaha

  46. anna pry

    October 9, 2014 at 8:54 pm

    i need to rethink rice because right now i only really use it as a plain side dish! pryfamily5@gmail.com

  47. Erika

    October 9, 2014 at 10:41 pm

    Yum! I make a bacon/chicken/broccoli/rice casserole that my family loves.

    chambanachik(at)gmail(dot)com

  48. Lisa

    October 10, 2014 at 2:17 pm

    Do you have a PhD in Food Porn? Love this!!!!

    • Chris

      October 16, 2014 at 9:26 am

      Just a masters… I’m working on the PhD 😉

  49. Aurelie Red

    October 11, 2014 at 1:35 pm

    To do a winning dish, I think I would do a risotto too, with some fried broccolis and carrots, and sesame on the top !

  50. Aurelie Red

    October 11, 2014 at 1:35 pm

    My tweet
    https://twitter.com/AurelieRed/status/520990602708910080

  51. Rebecca

    October 11, 2014 at 4:39 pm

    I like chicken and cheesy rice casserole.

  52. Dee

    October 12, 2014 at 12:55 am

    I’m going to use it in a risotto dish and add in chicken and mushrooms! 🙂

  53. Dee

    October 12, 2014 at 12:56 am

    tweeted https://twitter.com/DeeGee13/status/521162082663038976

  54. Helen

    October 12, 2014 at 6:22 am

    Hmmm … I think I very rudely under-use rice, too. It doesn’t help that hubby says he doesn’t like risotto that much, but I suspect it’s because he hasn’t had many good ones.
    I on the other hand love risotto, but I’ve never had a ‘breakfast risotto’ before like this one. Love the idea though, so pinning!

    • Chris

      October 16, 2014 at 9:27 am

      He doesn’t like risotto?! You need to change his mind Helen!

  55. lisa g

    October 12, 2014 at 10:58 am

    Ive never had rissoto before. It sounds delish. I wanna try it with fajita and mushrooms.

  56. lisa g

    October 12, 2014 at 11:03 am

    https://mobile.twitter.com/MamaJamaDodie/status/521314812929015810

  57. Morgan

    October 12, 2014 at 3:38 pm

    GET IN MY BELLY! How am I going to rethink rice? Well, first, by making this 🙂

    I’ve allowed rice to have a supporting role {like here: http://www.raisinandfig.com/chicken-wild-rice-burrito-with-mango-habanero-sauce/} but it’s time to up my game.

    ★★★★★

    • Chris

      October 16, 2014 at 9:27 am

      Hahahaha I say get in my belly all the time! That’s probably why my belly is so big…

  58. Janice Cooper

    October 12, 2014 at 5:27 pm

    I would rethink it by adding chicken, egg and broccoli to my rice

  59. Janice Cooper

    October 12, 2014 at 5:29 pm

    https://twitter.com/disneyfan40/status/521412148434841600

  60. Cheryl W

    October 12, 2014 at 6:23 pm

    I would rethink it by thinking outside the rice for dinner box. I would do rice for breakfast with adding maple brown sugar, fresh diced apple, cinnamon, nutmeg, chopped walnuts and a splash of heavy whipping cream. Thanks so much for the opportunity to enter.

    ★★★★★

  61. Cheryl W

    October 12, 2014 at 6:24 pm

    Tweet: https://twitter.com/HeartnSoulmom/status/521426076917325824

    ★★★★★

  62. Susan Smith

    October 12, 2014 at 9:42 pm

    I would re-think rice by making delicious rice pudding with cinnamon.

  63. Susan Smith

    October 12, 2014 at 9:45 pm

    https://twitter.com/susan1215/status/521476672890372096

  64. Jessie C.

    October 12, 2014 at 10:48 pm

    I am going to Rethink Rice and make it into desserts, such as rice pudding and macaron.
    tcarolinep at gmail dot com

  65. Jessie C.

    October 12, 2014 at 10:49 pm

    -https://twitter.com/tcarolinep/status/521492077021265920

  66. Nicole

    October 13, 2014 at 1:52 pm

    Wow! This looks amazing, Chris! I love the runny egg on top!

    • Chris

      October 16, 2014 at 9:29 am

      A runny egg gets me every time 🙂

  67. Tina M

    October 14, 2014 at 9:05 pm

    I’d make Chicken Soup with Rice

  68. Tina M

    October 14, 2014 at 9:05 pm

    https://twitter.com/HappyTina0115/status/522191381679206400

  69. Danae

    October 15, 2014 at 9:35 pm

    Rice totally gets the cold shoulder. I’m guilty of it too, until recently when I discovered how much my husband loves risotto! Can’t wait to try your version!

    • Chris

      October 16, 2014 at 10:08 am

      Risotto is pretty darn awesome!

  70. Vincent

    October 16, 2014 at 1:57 am

    We love rice with marinated chicken and veggies done on the grill.

  71. Vincent

    October 16, 2014 at 1:59 am

    tweeted
    https://twitter.com/rubylorikeet/status/522627917075857409

  72. Gina M

    October 18, 2014 at 4:33 pm

    I love making homemade pork fried rice, just like my favorite Chinese place!!

    Thanks for the chance to win!
    wildorchid985 AT gmail DOT com

  73. Gina M

    October 18, 2014 at 4:35 pm

    tweet–https://twitter.com/WildOrchid985/status/523572982128852992

  74. D Schmidt

    October 18, 2014 at 6:42 pm

    I would rethink rice by using it in recipes instead of potatoes, for example I would use it as a side with a pot roast.

    ★★★★★

  75. D Schmidt

    October 18, 2014 at 6:42 pm

    tweeted
    https://twitter.com/mummytotwoboys1/status/523604660154687488

    ★★★★★

  76. ANGEL JACKLYN

    October 18, 2014 at 7:32 pm

    I’M GOING TO ADD IT TO MY CHICKEN STIR FRY RECIPE!

  77. ANGEL JACKLYN

    October 18, 2014 at 7:35 pm

    https://twitter.com/kytah00/status/523618096985411585

  78. shelly peterson

    October 20, 2014 at 5:48 am

    I would try and make a rice dish using some cheddar cheese soup, bacon and green onion.
    cshell090869 at aol dot com

  79. shelly peterson

    October 20, 2014 at 5:51 am

    tweeted
    https://twitter.com/cshell202/status/524135433094324224
    cshell090869 at aol dot com

  80. Christine

    October 22, 2014 at 3:26 pm

    I think my heart just stopped because this is INCREDIBLE! obsessed with the flavors and how you managed to make this gluten free, so pinning!

    • Chris

      October 30, 2014 at 11:53 am

      Thanks Christine! I’m kinda obsessed with this too… bacon, corn… hello!

  81. maureen

    October 24, 2014 at 2:07 pm

    I love to use left over rice and put some cheese over it with some ground beef and put in microwave for a few minutes and it makes a wonderful lunch or dinner.

  82. cyndi solis

    October 25, 2014 at 3:33 pm

    This article and pictures got me thinking…I have always thought the idea of rice balls is intriguing. I have seen them in an italian meal setting with the red sauce but how about included in a lovely salad or a pita, similar to what a falafal would fill. Or possibly with a bowl of silky butternut squash soup. My imagination is going wild 🙂

  83. ELIZABETH P

    October 25, 2014 at 6:06 pm

    I would rethink rice by stuffing more things like peppers and meat with them

  84. ELIZABETH P

    October 25, 2014 at 6:07 pm

    https://twitter.com/eliza_elliott/status/526132494689894400

  85. Madeline

    October 25, 2014 at 8:15 pm

    I’d rethink rice with a baked risotto dish!

  86. Madeline

    October 25, 2014 at 8:20 pm

    Tweet link: https://twitter.com/shala_darkstone/status/526166253640384512

  87. Katie Heath

    October 25, 2014 at 9:37 pm

    I would make a chicken bake with it!

  88. kjasus

    October 26, 2014 at 8:31 am

    i would make rice balls, swimming in marinara

  89. kjasus

    October 26, 2014 at 8:31 am

    https://twitter.com/raggammuffin/status/526350424182640643

  90. Anne

    October 27, 2014 at 8:02 am

    Most often when I use rice, I serve it as a side dish, so I think it may be time to jump on the bandwagon, rethink rice, and incorporate it into the main dish. I imagine the RiceSelect Texmati Brown Rice would hold up nicely in a casserole, and I’m thinking it would be great with chicken, mushrooms, and broccoli, bound together in a cheesy white sauce.

  91. Anne

    October 27, 2014 at 8:08 am

    I shared your luscious risotto recipe and the RiceSelect promotion on Twitter. Here’s the link:
    https://twitter.com/NotherAnneOther/status/526706194623508481
    Thanks!

  92. Cynthia C

    October 30, 2014 at 8:22 am

    I’m going to switch out rice for noodles in my tuna casserole.

  93. Cynthia C

    October 30, 2014 at 8:24 am

    Tweet
    https://twitter.com/clc408/status/527798057031966721

  94. Laura J

    October 30, 2014 at 11:39 am

    OH that recipes looks so good, having to eat gluten free myself. I cannot wait to try that! I would make a Spaghetti Rice Stuffed Green Peppers!!!

  95. Laura J

    October 30, 2014 at 11:47 am

    I shared on twitter
    https://twitter.com/ilovemybeagle22/status/527849035059986432

  96. Denise L

    October 31, 2014 at 10:55 am

    I’m going to serve Lobster Risotto as a main dish!

  97. Denise L

    October 31, 2014 at 10:55 am

    tweeted – https://twitter.com/dmarie824/status/528198434646290433

  98. Kerry

    October 31, 2014 at 2:26 pm

    Hmmm…..maybe a dessert with rice will be me rethinking rice. I’ve never made one, but i know there are some good recipes out there!

  99. Kerry

    October 31, 2014 at 4:15 pm

    tweeted: https://twitter.com/KerryBishop/status/528278992004993025

  100. Victoria R.

    October 31, 2014 at 8:45 pm

    I’m going to rethink rice and use more vegetables in my usual fried rice recipe to make it a main course!

  101. Victoria R.

    October 31, 2014 at 8:46 pm

    Tweeted!

    https://twitter.com/gildedaged/status/528347210367647744

  102. Rebecca Graham

    November 1, 2014 at 2:10 am

    I would rethink rice by putting it into a big pot of chili.

  103. maria cantu

    November 1, 2014 at 9:39 pm

    I like to make rice with chicken.

  104. Debbie B

    November 1, 2014 at 11:34 pm

    my husband is so darn picky but i i actually think my he would like this risotto dish

  105. Debbie B

    November 1, 2014 at 11:36 pm

    posted a tweet:

    https://twitter.com/bellows22/status/528752297074257921

  106. erica best

    November 2, 2014 at 12:20 am

    i will make a rice with coconut milk and add it beans for a meal

  107. erica best

    November 2, 2014 at 12:22 am

    https://twitter.com/purplelover04/status/528763021615972352

  108. Betty C

    November 3, 2014 at 7:44 am

    To rethink rice I really need to make risotto. I’ve never tried making it and I think I’m missing out on a good thing.

  109. Betty C

    November 3, 2014 at 7:46 am

    Tweet – https://twitter.com/willitara/status/529252976435953664

  110. Katherine

    November 3, 2014 at 10:42 am

    I am adding it more and more to my homemade soups

  111. Katherine

    November 3, 2014 at 10:44 am

    https://twitter.com/mkjmc/status/529297880239321088

  112. Thomas Murphy

    November 3, 2014 at 11:43 am

    I would add different spices

  113. Thomas Murphy

    November 3, 2014 at 11:43 am

    tweet
    https://twitter.com/thomasmurphy40/status/529312789152952320

  114. Neiddy

    November 3, 2014 at 2:30 pm

    I love desserts so I would make a White Chocolate-Cherry Rice Pudding

  115. Neiddy

    November 3, 2014 at 2:32 pm

    tweeted https://twitter.com/neiddy_ruiz/status/529354885381509121

  116. Annette

    November 3, 2014 at 7:30 pm

    I’m going to Rethink Rice and make it into a winning main dish by using it to make jambalaya.

  117. Annette

    November 3, 2014 at 7:31 pm

    https://twitter.com/ThatTuxedoCat/status/529430301324214272

  118. Tabathia B

    November 3, 2014 at 7:41 pm

    By adding some smoked sausage and quinoa

    tbarrettno1 at gmail dot com

  119. Tabathia B

    November 3, 2014 at 7:44 pm

    https://twitter.com/ChelleB36/status/529432965474811904

    tbarrettno1 at gmail dot com

  120. Melissa M

    November 10, 2014 at 11:13 pm

    I like to cook rice in water with beef bouillon cubes. Then I add cooked hamburger, corn and green beans to it. My kids LOVE it!

  121. Melissa M

    November 10, 2014 at 11:13 pm

    https://twitter.com/618mom23boys/status/532023351792140288

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