Carolina Gold Rice Pudding Recipe - How to Make Carolina Gold Rice Pudding

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Carolina Gold Rice Pudding recipe. Enjoy quick & easy rice recipes and learn how to make Carolina Gold Rice Pudding. 

Total Time: 55 min
Prep 5 min
Cook 50 min

Yield: 8 servings

Level: Easy

Ingredients

    1 cup short-grain white rice (recommended Carolina gold rice)
    1/2 teaspoon salt
    1 (14-ounce) can sweetened condensed milk
    4 tablespoons butter
    1/2 cup raisins
    1 1/2 tablespoons vanilla extract
    Pinch freshly grated nutmeg
    Fruit Sauce, recipe follows

Directions

Put the rice in the top of a double boiler set over simmering water. Add the salt and 3 cups of boiling water. Cover and cook until the rice is tender, about 30 minutes.

Stir in the condensed milk, butter, and raisins. Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes.

Remove the pot from the heat and stir in the vanilla and nutmeg. Spoon the pudding into individual custard cups and refrigerate until ready to serve. Invert puddings onto chilled plates and serve with fruit sauce.

Fruit Sauce:

1 cup orange juice

1/2 cup sugar

1 tablespoon cornstarch

2 teaspoons fresh lemon juice

2 tablespoons butter

1/4 to 1/2 teaspoon rum extract

1 cup stewed fruit, optional

Combine the orange juice, sugar, and cornstarch in the top of a double boiler. Cook the mixture over simmering water until it thickens.

Remove the pot from the heat and stir in the lemon juice, butter, and rum extract. Serve warm over rice pudding garnished with stewed fruit, if desired

Yield: about 1 1/2 cups

Prep Time: 5 minutes

Cook Time: about 10 minutes

Ease of preparation: easy

Recipe courtesy Paul Deen
Show: Paula's Home Cooking Episode: Cooking for a crowd

More Rice Recipes:          

Baked Rice Pudding with Apricots 
Sticky coconut rice, mango & passion fruit 
Coconut rice with passionfruit jelly 
sesame & ginger rice balls 
Vietnamese rice paper rolls 
Tuna sashimi with coconut rice  

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Beer Braised Shrimp with Louisiana Salsa and Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Beer Braised Shrimp with Louisiana Salsa and Rice recipe. Enjoy quick & easy rice recipes and learn how to make Beer Braised Shrimp with Louisiana Salsa and Rice. 

Total Time: 50 min
Prep 20 min
Cook 30 min

Yield: 6 servings
Level: Intermediate

Ingredients

4 cloves garlic, grated or finely chopped
6 to 8 small ribs celery from the heart, chopped
1 large or 2 medium green bell peppers, seeded and chopped
1 medium-large red onion, chopped
2 tablespoons chopped fresh thyme, finely chopped
4 tablespoons butter
1 1/2 cups enriched white rice
2 1/2 cups chicken stock
Salt and freshly ground black pepper
2 red jalapeno chile peppers, very thinly sliced
1 pint grape or cherry tomatoes, heirloom multi colored, red or yellow, halved
2 limes
2 tablespoons extra-virgin olive oil
2 pounds large shrimp, deveined, tail on
1 tablespoon seafood seasoning (recommended: Old Bay)
1 tablespoon Worcestershire sauce
1/4 cup hot sauce
1 bottle beer
3 tablespoons butter
1 bunch scallions, thinly sliced on an angle

Directions

In a medium bowl combine the garlic, celery, peppers, onions and thyme.

Heat a medium pot with 1 tablespoon butter over medium heat. Add about 1/3 of the vegetables to the pot, saute 2 to 3 minutes, add rice and toss around for 1 to 2 minutes more. Stir in the chicken stock and cover pot, bring to a boil. Simmer rice 15 to 18 minutes until tender, fluff with fork and season with salt and pepper.

Combine remaining vegetables with red chile peppers and tomatoes and dress with the juice of 1 lime. Season with a little salt.

Heat 2 tablespoons olive oil in a large skillet over medium-high to high heat. Add shrimp and season with seafood seasoning, Worcestershire and hot sauce. Toss shrimp for about 2 minutes then add beer, reduce heat to simmer and braise 5 to 6 minutes. Cut butter into small bits and melt into sauce then add in scallions. Squeeze the juice of 1 lime over the pan.

Serve shrimp in shallow bowls, top with a generous scoop of rice and garnish with generous spoonfuls of salsa. If you prefer lots of rice to a little bit of seafood, reverse the order and fill bowl with rice, top with shrimp and salsa.

Recipe courtesy Rachael Ray, 2008
Show: 30 Minute Meals Episode: Bayou Sizzle 

More Rice Recipes:

Coconut rice & prawn salad
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole
Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice
Steak with spiced rice & beans
Chinese five spice beef with rice 

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Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls.   

Total Time: 40 min
Prep 15 min
Cook 25 min

Yield: 4 servings
Level: Easy

Ingredients

2 cups water
1 tablespoon butter
1 teaspoon salt, eyeball it
1 rounded cup white rice
2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and pepper
1 cup chicken broth or water
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple

Directions

Preheat a grill pan or large griddle over medium high heat.

Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.

While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.

While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.

Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.

While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Backyard Luau Picnic

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More Rice Recipes:

Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao

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Dandelion Green Gumbo with Good Thyme Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Dandelion Green Gumbo with Good Thyme Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Dandelion Green Gumbo with Good Thyme Rice. 

Total Time: 40 min
Prep 10 min
Cook 30 min
Yield: 4 servings
Level: Easy

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 cup white rice, such as Carolina brand
6 cups chicken or vegetable stock
4 to 5 sprigs fresh thyme
2 tablespoons butter
4 cloves garlic, finely chopped
3 to 4 ribs celery from the heart, chopped with greens
1 red bell pepper, chopped
1 large yellow onion, chopped
Salt and pepper
1 teaspoon sweet paprika, 1/3 palm full
1 bay leaf, fresh or dried
3 tablespoons all-purpose flour
1 bottle pale beer
3 to 6 teaspoons hot sauce (recommended: Frank's Red Hot) medium to spicy heat level
1 tablespoons Worcestershire sauce, eyeball it
1 (15-ounce) can petite diced, crushed or stewed tomatoes
4 to 5 cups, 2 bundles, dandelion greens, stemmed and chopped
1/4 teaspoon grated nutmeg
2 teaspoons lemon zest
2 scallions, finely chopped

Directions

Heat a sauce pot over medium heat. Add 2 tablespoons extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 cups stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender.

Heat a soup pot over medium to medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pot. When butter melts into oil, add garlic, celery, bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste.

Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Gumbo Machine

More Rice Recipes:

Red Chard and Rice
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Chicken and basil fried rice
Barbecued pork fried rice
Cantonese fried rice
Special fried rice with BBQ duck

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Red Chard and Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Red Chard and Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Red Chard and Rice. 

Total Time: 30 min
Prep 10 min
Cook 20 min
Yield: 4 servings
Level: Easy

Ingredients

2 tablespoons extra-virgin olive oil
3 to 4 slices bacon, or 1 (1/8-inch thick) slice of speck, finely chopped
2 cloves garlic, grated
1 small bunch red chard, stemmed and chopped
Freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/2 teaspoon smoked sweet paprika or sweet paprika
1 cup white rice
1 3/4 cups chicken stock or water

Directions

Heat the extra-virgin olive oil in a saucepot over medium heat. Add the bacon, cook 2 minutes, then add the garlic and stir 1 minute. Add the chard and season with a little nutmeg, salt, pepper, and paprika. When the chard is wilted add the rice and stir 1 minute more. Add the stock or water and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook 15 to18 minutes, or until the rice is tender. Fluff with a fork and serve.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Holy Moley 

More Rice Recipes:

Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Chicken and basil fried rice
Barbecued pork fried rice
Cantonese fried rice
Special fried rice with BBQ duck
Five spice chicken and fried rice

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Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice Recipe. Enjoy quick & easy recipes and learn how to make Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice.


Cook Time: 20 min
Level: Easy
Yield: 4 servings

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
1 large onion, chopped, divided
Salt and black pepper
1 1/2 cups white rice
3 cups chicken stock, divided
4 (6-ounce) boneless, skinless chicken breasts
1/2 tablespoon smoked paprika, 1/2 a palm full
1 teaspoon dry thyme, 1/3 of a palm full
3/4 pound chorizo sausage, in packaged meats case near kielbasa, cut in 1/2 lengthwise then thinly sliced
2 large cloves garlic, chopped
1 small carrot, peeled and grated
2 roasted red peppers, chopped
1 (10-ounce) box frozen peas
1/4 cup chopped flat-leaf parsley, a generous handful

Directions

Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter. Add 1/4 of the chopped onion and season with salt and pepper, cook for about 1 minute, add the rice and stir to coat in the oil. Add 2 1/2 cups of chicken stock to the rice and bring up to a boil. Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through.

While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with about 2 tablespoons of extra-virgin olive oil. Season the chicken breasts with smoked paprika, salt, pepper and the thyme; add the seasoned chicken to the skillet. Cook breasts 5 to 6 minutes on each side or, until cooked through.

Remove the chicken from the skillet to a plate and loosely cover with aluminum foil. Return the skillet to the stove top and over medium-high heat add chorizo, cook for 2 minutes stirring frequently. Add the remaining onion, garlic, grated carrot, and roasted red pepper to the chorizo and season with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes. Add 1/2 cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan. Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through. Taste and adjust seasonings with a little salt and pepper.

To serve, arrange the chicken breasts on dinner plates and top with lots of sauce. Fluff the rice with a fork and serve alongside.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Full House 

More Rice Recipes:

Chicken and basil fried rice
Barbecued pork fried rice
Cantonese fried rice
Special fried rice with BBQ duck
Five spice chicken and fried rice
Chinese fried rice

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Brazilian White Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Brazilian White Rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Brazilian White Rice. 

Prep Time: 15 Min
Cook Time: 30 Min
Ready In: 45 Min

Ingredients

2 cups long-grain white rice
2 tablespoons minced onion
2 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon salt
4 cups hot water

Directions

1. Place the rice in a colander and rinse thoroughly with cold water; set aside.

2. Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

More White Rice Recipes:

Can White Rice Be a Healthy Food Choice?
Manchego Cheesy Rice
Rice pilaf
Szechuan pepper squid
Hainanese chicken rice with warm green onion sauce
Shish Taouk with White Rice 

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Can White Rice Be a Healthy Food Choice?

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to read the article  Can White Rice Be a Healthy Food Choice?.

By Dr. Ben Kim

For years, I believed that white rice should be avoided completely. I believed that it had very little nutritional value and that it contributed to constipation.

Over time, I have come to realize that white rice does provide useful nutrients, and that there are situations where white rice can be a better choice than brown rice for your health.

Here are some important points and guidelines on eating white and brown rice:

1. Since white rice is brown rice that has been stripped of some of its nutrients, brown rice is superior in its nutritional content. Specifically, brown rice is an excellent source of niacin (vitamin B3) and magnesium, a good source of thiamin (vitamin B1) and iron and a moderate source of protein, fiber and zinc.

2. White rice has less fiber and vitamins than brown rice, but is an excellent source of niacin and a moderate source of protein, thiamin and iron.

3. If you can eat brown rice without experiencing any abdominal discomfort, bloating, or gas, then it is a better choice for you than white rice because of its greater nutritional density.

4. If you experience abdominal discomfort or bloating after eating brown rice, it is worth your while to try eating white rice. Because of its lower fiber content, white rice is less abrasive to your intestinal lining than brown rice, a helpful feature if you have weak or damaged intestines. Many people who have colitis and/or problems with diarrhea find that they can digest white rice without any discomfort, while brown rice causes pain and gas production.

5. If you choose to eat white rice, be sure to eat it with plenty of cooked vegetables to prevent constipation. Fiber from well cooked vegetables does not typically cause irritation to a weakened or damaged intestinal lining.

6. If you are a diabetic or are at risk of being a diabetic, it is best to stay away from white rice completely because of the stress it puts on your blood sugar-regulating mechanisms.

More White Rice Recipes:

Manchego Cheesy Rice
Rice pilaf
Szechuan pepper squid
Hainanese chicken rice with warm green onion sauce
Shish Taouk with White Rice

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Manchego Cheesy Rice

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Manchego Cheesy Rice recipe. Enjoy rice cooking recipes and learn how to make Manchego Cheesy Rice.

Recipe courtesy Rachael Ray
Show: 30 Minute MealsEpisode: Pork Chop Chop Chop
Cook Time: 20 min - Level: Easy - Yield: 4 servings

Ingredients

2 tablespoons butter
1 1/2 cups white rice
3 cups chicken stock
Handful flat-leaf parsley, finely chopped
1 cup grated Manchego cheese
Salt and pepper

Directions

Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.

More Rice Recipes:

Broccoli Rice Cheese Casserole
Cheesy Chicken and Rice Bake
Rice cakes
Herb Crusted Lamb Chops with Mediterranean Rice
Zucchini Rice Casserole
Salmon and rice loaf  

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Rice pilaf

Cooking Time 30 minutes

Ingredients (serves 4)

1L (4 cups) chicken stock
2 tbs olive oil
1 brown onion, halved, finely chopped
250g (2 1/4 cups) long-grain white rice

Method

1. Place the stock in a medium saucepan and bring to a simmer over high heat.

2. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and cook, stirring, for 2 minutes or until soft.

3. Add the rice and cook, stirring, for 2 minutes or until rice is coated in onion mixture. Add the simmering stock and bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until all the liquid is absorbed. Remove from heat. Use a fork to separate the grains.

4. Divide the rice among serving bowls and top with the spicy bean hotpot to serve.

Source
Good Taste - March 2006, Page 48
Recipe by Gemma Purcell

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Szechuan pepper squid

Ingredients (serves 4)

2 tsp Szechuan peppercorns (see note)
800g whole squid, cleaned, tentacles roughly chopped (or use squid tubes)
1 tbs rice bran oil (see note) or sunflower oil
160g punnet snow pea sprouts, chopped
4 spring onions, thinly sliced on the diagonal
3 cups cooked white long grain rice, to serve (1 cup uncooked rice)

Method

1. Grind the Szechuan peppercorns and 2 teaspoons salt using a mortar and pestle.

2. Cut the squid tubes along one side and open them out. With a sharp knife, lightly score the inside surface with criss-cross lines - don't cut too deeply, just enough to mark the flesh. Cut into 2-3cm-wide strips, then pat dry with paper towel. Toss the strips and tentacles in the pepper mixture.

3. Heat half the oil in a wok over high heat until smoking, add half the squid and stir-fry for 2 minutes or until opaque. Transfer to a plate. Repeat with the remaining oil and squid. Return all the squid to the wok with the sprouts and spring onion, and stir-fry for 1 minute.

4. To serve, divide the steamed rice among bowls and top with the stir-fried squid.

Notes & tips
Szechuan peppercorns are from Asian food shops and delis. Rice bran oil is from selected supermarkets.

Source
delicious. - February 2007, Page 136
Recipe by Kate Tait

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Hainanese chicken rice with warm green onion sauce

Ingredients (serves 4)

8 green onions
2 x 4cm pieces ginger
1.5kg free-range chicken, rinse
2 cups (400g) long-grain white rice
1/4 cup (60ml) peanut or vegetable oil
1 tsp sesame seed oil
1 tbs Shaixing rice wine
Coriander sprigs and soy sauce combined with sliced red chilli, to serve

Method

1. Cut 4 green onions into 5cm lengths and 1 piece of ginger into slices. Place in a large saucepan and fill to 3/4 with water. Place pan over medium heat and bring to the boil. Add chicken, breast side-down, and return to the boil. Cook for 15 minutes. Turn heat off. Cover pan with lid and leave chicken for 2 hours. (The residual heat will finish cooking the chicken.) Remove chicken and strain cooking liquid, reserving 3 cups - the remaining stock can be frozen for up to 1 month.

2. Rinse rice in a sieve under cold running water, until water runs clean. Place rice and reserved stock in a saucepan and bring to the boil over meduim heat. Cover then reduce heat to low and cook for 15 minutes. Remove pan from heat and stand, covered, for 10 minutes.

3. Meanwhile: using a heavy knife of cleaver, cut chicken into small pieces, or remove meat from bones then cut. Place chicken in a serving bowl. Cut remaining green onions into thin slices and finely grate remaining ginger, then combine in a heatproof bowl. Heat combined oils in a small frying pan over meduim heat until smoking, then pour over green onion mixture immediately. Stir in rice wine. Drizzle chicken with green onion sauce and top with coriander sprigs. Serve with the rice and small bowls of soy sauce and red chilli.

Notes & tips
Chinese Shoaxing wine is an inexpensive rice-based cooking wine, found in Asian food stores. Substitute with dry sherry.

Source
Notebook: - October 2006, Page 125
Recipe by Sophia Young

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Shish Taouk with White Rice

Discover the oriental way of cooking white rice which is served with shish taouk.

Serves 6
Easy Recipe
Preparation time: 15 minutes
Cooking time: 7 minutes

Ingredients

For the shish taouk marination:
750 g chicken breast fillets, cut into medium size cubes
¼ cup lemon juice
3 tablespoons vegetable oil
4 cloves garlic, crushed
½ cup yoghurt or 125 ml
1 teaspoon tomato paste
1 teaspoon dried oregano
2 cubes MAGGI® Chicken Less Salt Bouillon, dissolved in ¼ cup or 65ml hot water
¼ teaspoon ground cinnamon
½ teaspoon white ground pepper
2 small green capsicum peppers or 200 g, cut into medium cubes

For the rice:
2 cups basmati rice or 400 g, washed
3½ cups water or 875 ml
2 tablespoons vegetable oil
2 cubes MAGGI® Seasoning for White Rice

Preparation

In a bowl, combine and mix all shish taouk marination ingredients. Cover and marinade in fridge for at least 12 hours.

In a wooden skewer, arrange chicken and capsicum.

Grill the shish taouk on medium heat for 5-7 minutes from all sides or until it’s cooked and golden brown in color.

To prepare the rice:

Add the water to a large saucepan. Add the rice, oil and MAGGI® Seasoning for White Rice cubes.

Stir constantly until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked.

Serving tips: Serve with dakkous sauce aside.

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