Saturday, July 30, 2022

French Onion Rice


  • 6 tbsp. butter
  • 1 tbsp. extra-virgin olive oil
  • 2 large onions, divided (about 1 ½ lb.)
  • 1 1/4 tsp. kosher salt
  • 6 cloves garlic, minced
  • 1 tbsp. fresh thyme leaves, plus more for garnish
  • 1 tsp. freshly ground black pepper
  • 1/4 c. white wine (optional)
  • 2 c. basmati rice, rinsed and drained
  • 3 c. low-sodium beef broth 
  • Freshly shredded Gruyère, for serving
  • Lemon wedges, for serving


  1. In a large pot over medium heat, melt 3 tablespoons butter and olive oil. Add onions and salt and cook, stirring frequently, until caramelized, 35 to 40 minutes. Transfer to a bowl.
  2. To pot, melt 1 more tablespoon of butter, then add garlic, thyme, and pepper and stir until fragrant, 1 minute. Add in wine and let cook until mostly evaporated.
  3. Add remaining 2 tablespoons butter and let melt. Add in rice, stirring until grains are toasted, 3 to 4 minutes. Return ¾ of the caramelized onions to pot, reserving the rest for topping, and stir to combine. 
  4. Stir in broth, bring to a boil, then reduce heat to low and cover. Simmer until rice is tender, about 18 minutes. 
  5. Remove from heat, and let covered pot stand for 5 minutes before removing the lid. Fluff rice gently with a fork.
  6. Top with remaining caramelized onions, Gruyère, more thyme, and a squeeze of lemon, if desired, before serving.
Find recipe, here.

4758 Midway
Richvale, CA 95974

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Wednesday, July 27, 2022

Best-Ever Rice Pudding


  • 5 1/2 c. whole milk, divided
  • 1/2 c. packed light brown sugar
  • 1/2 tsp. kosher salt
  • 1/2 c. Jasmine rice
  • 1 tbsp. butter
  • 2 tsp. pure vanilla extract
  • Ground cinnamon, for garnish


  1. In a large saucepan over medium heat, combine 5 cups milk, sugar, and salt. Bring to a boil, stirring occasionally.
  2. When milk is boiling, add rice and reduce to a simmer. Cook, stirring occasionally, until mixture is thick and rice is tender, 45 to 50 minutes.
  3. Remove from heat and stir in butter, vanilla, and remaining ½ cup milk. Serve hot or chill in refrigerator and serve cold, with a sprinkle of cinnamon.

Find recipe, here.

4758 Midway
Richvale, CA 95974

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Thursday, July 21, 2022


Our farmer, Randall Mattson, was born and raised in Richvale. He is a second generation farmer. At age 18 he began working in food processing until he began farming in 1977. He grows it, mills it, and packages it all here on his farm. He does it all! Randall’s mission is less about earning profits, and more about educating consumers about the different varieties and qualities of rice.

Randall maintains a high standard of ethics, both in his farming and his business. He understands the importance of practicing sustainable farming, and he takes great pride in providing you with the best natural and organic rice products available.

4758 Midway
Richvale, CA 95974

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Monday, July 18, 2022


Richvale Natural Foods takes the meaning of farm-to-fork to a whole new level. We are a family company run by one full-time farmer. Our farming heritage dates back to the early 1900’s, when our town of Richvale was just a small village.

Over 100 years of rice farming later, our relatives have laid the foundation for Richvale Natural Foods today. Everything is done on-site, from planting to packaging. This guarantees that you get the freshest rice possible on your table.

We look forward to producing California rice for many years to come.

4758 Midway
Richvale, CA 95974

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Friday, July 15, 2022

Oven Baked Chicken and Rice

Here's how to make chicken and rice entirely in the oven that's 100% delicious and dead easy. This has captured the hearts of readers all around the world - a long standing reader favourite!

DO NOT SKIP the "oven saute" of the onion and garlic - this is what makes the rice so deliciously garlicky and buttery!

4758 Midway
Richvale, CA 95974

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Tuesday, July 12, 2022

Basmati Rice Pilaf

Basmati rice pilaf ingredients
You only need a few basic ingredients to make this recipe. As always, the fewer the ingredients, the more important their quality.

You’ll need:
  • Basmati rice, rinsed in a colander under running water until the runoff is clear. The water will start out a milky color and, after a minute or two, will turn clear. That’s how you’ll know you’ve rinsed well.
  • Onion, diced nice and small
  • Plenty of minced fresh garlic
  • Good broth (either veggie or chicken)
  • Salt and pepper
How to make rice pilaf
This recipe couldn’t be easier to make. Here’s what you’ll do. You can see all the steps in action in the video that accompanies this post.
  • Find a wide, shallow pan with a lid.
  • Rinse your basmati rice until the water runs clear.
  • Melt butter in the skillet
  • Sautee the onions until translucent and a tiny bit browned 
  • Add the garlic and cook for a minute
  • Stir in the rice and cook for two minutes to toast
  • Add broth and bring to a boil
  • Cover the pan, turn down the heat, and simmer for 15-20 minutes.
  • Off the heat, place a clean kitchen towel between the pan and the lid, and leave it to absorb any extra moisture for 5 to 10 minutes.
  • Taste and add salt and pepper. 
Find the recipe, here.

4758 Midway
Richvale, CA 95974

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Saturday, July 9, 2022

Perfect Basmati Rice

This recipe makes light, tender and fluffy basmati rice every time.

Basmati is a fragrant, nutty-tasting long grain rice grown in the Himalayas and Pakistan. “Bas” in Hindi language means “aroma” and “mati” means “full of,” hence the word Basmati — or “full of aroma.” The key to making basmati rice that is light, tender and fluffy is to rinse it first, otherwise, the grains will be gummy and stick together. It only takes a minute or two. Simply place the rice in a bowl with water, and then swish it around to release any excess starch. The water will be cloudy at first but after several rinses, it will be clear.

Perfect Basmati Rice
By Jennifer Segal
This recipe makes light, tender and fluffy basmati rice every time.

Servings: 4
Total Time: 25 Minutes

1 cup basmati rice
1¾ cups water
1½ tablespoons unsalted butter
½ teaspoon salt

Place the rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Using a fine mesh strainer, drain the rice.

In a medium pot, bring the water, butter, salt, and rice to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.
Freezer-Friendly Instructions: This rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 Tbsp. of water.

Find the recipe, here.

4758 Midway
Richvale, CA 95974

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Wednesday, July 6, 2022


Ingredients for One Pot Chicken Rice:

- Boneless Chicken pieces- 500 gms
- Basmati Rice- 2 US cups measure (375-400 gms)

For Marination:
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1.5 tsp
- Whisked Curd/ Yogurt- 4 tbsp 
- Salt- 1 tsp

Whole Spices:
- Star Anise- 2
- Whole Black Peppercorns- 10-12
- Bay Leaves- 2

Spice Powders:
- Coriander Powder- 2.5 tsp
- Garam Masala Powder- 1 tsp

Other Ingredients:
- Onions sliced- 2 (150 gms)
- Green Chillies slit- 2-3 
- Ginger Garlic paste- 2.5 tsp
- Coriander leaves, chopped- 4 tbsp +1 tbsp for garnish 
- Mint leaves, chopped- 2-3 tbsp
- Salt- 1 tsp
- Refined Oil- 3- 4 tbsp
- Thick Coconut milk- 100 ml
- Water- 500 ml

- Marinate the chicken pieces with items mentioned and set aside for 30 mins.
- Also wash and soak the Basmati Rice for 30 mins.
- Slice the onions, slit the green chillies and chop the coriander & mint leaves.
- Prepare the coconut milk or use readymade. 

- Heat 2 tbsp oil in a pan and place the marinated chicken pieces side by side. Sear the pieces on high to medium heat for 3 mins till browned. Flip on the other side and repeat the same for 3 mins on the other side. Remove and set aside on a plate.
- Add another tablespoon oil to the same pan and heat it.
- Add the whole spices, give a stir and add the sliced onions. Fry on medium heat for 5-6 mins till light brown in color.
- Add the ginger garlic paste and fry on low heat for 2 mins.
- Add the fried chicken pieces back to the pan and stir fry for a minute.
- Now add the coriander powder and Garam masala powder. Mix and fry on low heat for 2 mins till the chicken pieces are coated with the masala.
- Now add 100 ml coconut milk & 500 ml water and give a mix.
- Keep the heat on high and add slit green chillies, chopped coriander & mint leaves and 1 tsp salt.
- Give a stir and wait for the water to come to a boil.
- Add the drained rice to the boiling water and give a gentle stir. Cook the rice on medium heat for 5 mins.
- Again give a gentle stir, reduce the heat to low and cover & cook on low heat for 5 mins.
- Remove the lid, give a gentle stir and cover and cook on low heat for another 5 mins.
- Once done, garnish with chopped coriander leaves and let it rest for 15-20 mins before serving.

4758 Midway
Richvale, CA 95974

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Sunday, July 3, 2022

15-Minute Chicken & Rice Dinner

We know you're busy, so we've created this family-friendly, skillet dish just for you.  It's got chicken, broccoli and rice in a creamy sauce, and it's on the table in a snap.  Enjoy!

prep time 5 minutes | total time 20 minutes | serves 4 people | cost per recipe: $6.60

1 1/4pounds skinless, boneless chicken breast halves
1tablespoon vegetable oil
1can Campbell's® Condensed Cream of Chicken Soup orCampbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 1/2cups water
1/4teaspoon paprika
1/4teaspoon ground black pepper
2cups uncooked rice.
2cups fresh or frozen broccoli florets

How to Make It
Step 1
Season the chicken as desired.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.

Step 2
Stir the soup, water, paprika and black pepper in the skillet and heat to a boil.  Stir in the rice and broccoli.  Reduce the heat to low.  Return the chicken to the skillet.  Sprinkle the chicken with additional paprika.  Cover and cook for 5 minutes or until the chicken is cooked through.  Season to taste.

Recipe Tips
Recipe Note: For a creamier dish, decrease the rice to 1 1/2 cups.

Easy Substitution: This recipe is also delicious using Campbell's® Condensed Cream of Mushroom Soup instead of the Cream of Chicken.

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

4758 Midway
Richvale, CA 95974

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