Have a rice day.

Molly picked pi. (Thanks, Molly!) I rounded off and then picked the third main dish AND the third dessert.

First, we had...

"Vietnamese Chicken Pho" (6 quart pot)

~8 c chicken broth
~3 c cooked chicken, shredded (I crocked a chicken breast and thigh overnight-8 hours on low)
~8 oz bean sprouts
~6 oz rice stick noodles
~1 bunch basil, choppped (the recipe card said Thai basil. Is that the same as "regular" basil? Because I used that. So there.)

Add broth and chicken to crock pot.
Cover and cook on low for 7 hours.
Add bean sprouts, noodles, and basil.
Heat until noodles are softened-just a few minutes.

6 servings.

If you're looking for a delicious and fancy sounding not-your-average chicken noodle soup, you should make this. It's good stuff.

AND then we had...

"Coconut Rice Pudding" (6 quart pot)

~2 c water
~1 c uncooked long-grain rice
~1 T unsalted butter
~2 1/4 c evaporated milk
~pinch salt
~1 (14 oz) can coconut milk
~1/2 c golden raisins
~3 egg yolks, beaten
~grated peel of 1 lime
~1 t vanilla
~toasted shredded coconut

Place water, rice, butter, and salt in medium saucepan.
Bring to boil, stirring frequently.
Reduce heat to low.
Cover and cook 10 minutes
Let stand, covered, 5 minutes.
Coat (REALLY COAT) crock pot with PAM.
Add evaporated milk, coconut milk, raisins, egg yolks, lime peel, and vanilla.
Mix well.
Add rice and stir until blended.
Cover and cook on low for 4 hours.
Stir every 30 minutes, if possible.
Garnish with toasted shredded coconut.

6 servings.

Coating the crock pot in super important. As is the stirring every 30 minutes. *sigh* My (sick) little helper was running around the house like a maniac, so I didn't get to stir it as often as I'd liked. The result? About a serving of it burned and is now glued to the bottom of my back up pot. The picture doesn't do it justice, but the non burned parts of it were awesome. It's not as ridiculously sweet like most of the desserts I tend to make which, believe it or not, was kind of a nice change of pace.