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ANIMAL-FREE MEAT BREAKFAST BUSH'S BEANS LILY'S VEGAN PANTRY MAINS RICE SPICE TIME BOUILLON POWDER

JASMINE JELLY RICE

JASMINE JELLY RICE

This is for you my friends who think torture and grue are a necessary part of culinary culture. Plant. Rice. Yours. You had it all the time and didn’t know it. Follow recipe exact. No alterations. Buy SPICE TIME!

Better texture than rice pudding, way better, only it’s savory!

So easy to make too!

Makes 6 cups

1 c. Jasmine rice, rinsed well

6 c. water

1 T. salt

1 T. granulated sugar

1 T. liquid smoke

1 T. smoked paprika

2 t. turmeric

1 T. garlic powder

2 t. SPICE TIME Imitation Chicken Bouillon Powder

1/4 c. apple cider vinegar – the cheap kind


1- In large saucepan combine all ingredients.

2- Bring to boil, stir, cover tightly, reduce heat to low and cook 1 hour.

  • Stir every 15 minutes or so.

3- Cook until the rice becomes gelatinous to the mouth. Oh so smooth.


Notes: Why don’t Asians do this? Too sticky in their ways? Don’t want to learn something new from somebody else? Try.


FIRST USE: In place of grits for breakfast dish.

1- Saute 1/2 inch square diced sweet onion.

2- Saute GIMME LEAN PLANT SAUSAGE in oil per package instruction

3- Boil frozen petite peas till hot only, then drain.

4- Heat jarred eggplant caponata – I used DELALLO brand

5- Cut fresh red cocktail or grape tomatoes in half.

6- ASSEMBLY per serving:

• Jelly Rice on bottom of plate.

• Top with onion, peas.

• Top with 2 pan-fried sausage patties.

• Top with chopped marinated sun-dried tomatoes bruschetta by DELALLO.

  • Drizzle with olive oil and sprinkle with fresh grind black pepper.


SECOND USE: Canned baked beans topped with sauteed veggies on top of Jelly Rice, for a main dish supper.

1- Saute in oil onion, peppers and mushroom with salt and pepper. Add diced fresh tomatoes at end. Remove from heat.

2- Bush’s Vegetarain Baked Beans – heat in pan till very hot.

3- Heat Jelly Rice and plate.

4- Top with baked beans.

5- Top with sauteed veggies.

6- Sprinkle with fresh grind black pepper and a drizzle of olive oil.


THIRD USE: Base for LILY’S VEGAN SALMON


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By Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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