New Year  Happy New Year Wishes(2008)
From 101lifeStyle.com New Year Recipes: New Year Eve Recipes: E.New Year Eve Rice Dishes:  1.Pumpkin & Smoked Chicken Risotto:
Ingredients:
1 cup arborio rice; 2.5 cups stock (chicken or veg); 60 g butter; 350 g jap or butternut pumpkin diced; 1/2 cup grated parmesan; 1 tbsp chopped italian parsley; 1 smoked chicken breast;
Method:
Preheat oven to 190 degrees. Put rice, stock, butter and pumpkin into ovenproof dish and cover tightly with lid or foil. Bake for 30 minutes or until rice is soft. Stir through cheese, salt and pepper, and diced chicken.
 2.New Year Hoppin' John(serves 6):
Ingredients:
1 cup dried black-eyed peas or field peas; 2 tablespoons olive oil; 1 smoked hog jowl, or 1/4 pound (3 strips) thick-cut smoked bacon; 1 medium onion, coarsely chopped; 1/2 teaspoon ground black pepper; 1 teaspoon crushed red pepper flakes; 1 teaspoon salt; 5 or 6 peeled whole tomatoes, or half a 28-ounce can, drained (optional); 1 1/2 cups uncooked rice;
Method:
Wash the peas in a strainer, and soak them for 4 hours in ample fresh water. When ready, heat olive oil over medium-high heat in a 4-quart pot, and brown the hog jowl on both sides. (If using bacon, omit the olive oil, and simply render the fat in the pot for 5 minutes.) Add onion, and cook until softened, about 5 minutes. Add 6 cups water, black pepper, red pepper and salt, and bring to a boil. Let mixture boil 10 minutes, and then add peas. Maintain a low boil, uncovered, until peas are nearly tender (25 minutes for black-eyed peas, 30 minutes for field peas). In a bowl, lightly crush tomatoes, and add to pot. Add rice to pot, reduce heat to low and simmer, covered, 20 minutes. Turn off flame, and allow hoppin' John to steam in pot, lid on, for 5 minutes. If using hog jowl, remove from pot, and shred meat. Fluff hoppin' John, and add shredded jowl. Serve.
 3.Sushi Rice:
Ingredients:
2 cups sushi rice; 3 cups water; 1 tsp sea salt; 1/2 cup rice vinegar; 1/3 cup sugar; 1 tsp sea salt;
Method:
Wash rice about 1 hour before you start to cook. Place the rice in a mesh strainer and place that inside a medium bowl. Rinse well with water (rubbing rice gently to release starch) until the rinse water runs fairly clear. Drain rice and let sit int the strainer for 1 hour. In a heavy sauce pan with a lid, combine rice, water and 1 tsp sea salt. Let the rice sit for 5 minutes, then turn the heat to high. Bring to a boil, uncovered, then reduce the heat to the lowest setting and cover the pot with a lid. Cook for 20 minutes or until the water evaporates. Keeping covered (do not peek) remove from heat and let rest for 20 minutes. While the rice cooks: In a small bowl combine rice vinegar, sugar, and sea salt, stirring until the sugar and salt dissolve completely. After rice has finished cooking and resting, transfer rice to a large shallow pan and spread out evenly as you can without mushing too much. Sprinkle seasoned vinegar mixture over the rice as evenly as possible and then gently mix with a flat wooden spoon. For the next 5 minutes or until cooled down, stir rice breaking up rice clumps and mixing vinegar in well. Cover pan with a damp kitchen towel. Can be kept at room temperature for 1 to 2 hours before using.
 4.Chinese New Year Sweet Rice:
Ingredients:
3 cups uncooked rice; 1 1/2 cups water; 2 cups dried mushrooms; 3 tablespoons oyster sauce, divided; 2 tablespoons soy sauce; 2 tablespoons cornstarch; 1 teaspoon salt; 1 tablespoon white sugar; 1 tablespoon red wine; 1 tablespoon sesame oil; 1 pound fresh shrimp - peeled and diced; 1/4 pound cooked pork link sausage, diced; 1 bunch green onions, diced; 1 cup fresh water chestnuts, peeled and diced; 1 1/2 cups frozen green peas;
Method:
Place the rice and water in a medium saucepan. Cover and let stand at least 1 hour, until the water has been absorbed. Transfer to a steamer basket and fluff with a fork. Steam 20 minutes, or until tender. Place the dried mushrooms in a bowl with enough hot water to cover. Soak 30 minutes or until tender. Drain, remove stems, and slice. In a small bowl, mix 1 tablespoon oyster sauce, soy sauce, cornstarch, salt, sugar, and red wine. Place mushrooms in the bowl, and marinate at least 15 minutes. In the steamer basket, steam the mushrooms and sausage 15 to 20 minutes. Remove from heat and chop. Heat the sesame oil in a large wok over high heat. Toss in the shrimp and cook 1 to 2 minutes, until nearly opaque. Stir in the mushrooms, pork sausage, green onion, and water chestnuts. Cook and stir about 2 minutes. Mix in the rice and remaining oyster sauce. Cook another 3 to 4 minutes. Remove from heat and toss in the peas. Serve when the peas are heated through.
 5.Steamed Crab With Glutinous Rice(serves 4):
Ingredients:
2 red crabs; 3 ounces long glutinous rice; 2 ounces salt pork or thick bacon; 2 ounces Chinese mushrooms; 2 Tablespoons black sesame oil; 1 ounce dried shrimp; 1 ounce crispy sliced shallots; 1 quart water; 1 Tablespoon soy sauce; Sugar to taste; Salt and pepper to taste;
Garnish:
Coriander seeds; Sliced chilies; Spring onions, cut on a bias;
Method:
Clean and process the red crabs. Shred the salt pork and Chinese mushroom. Bring water to a boil and cook the glutinous rice for 1 minute. Put the rice into bamboo basket and steam for 15 minutes. Heat the black sesame oil in a wok and sauté the dried shrimp, Chinese mushrooms and shredded pork. Toss the long glutinous rice and soy sauce together. Season to taste with salt, pepper and sugar. Put the crab on the tossed glutinous rice and steam 8 minutes until just done. Spoon rice on a platter and set the steamed crab on top. Garnish with mix of coriander, sliced chilies and spring onions.
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