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Vegetable Rice Pointsettia


  • 3 1/2 cups rice (not instant) cooked to make 11 cups
  • dill fresh
  • yellow squash steamed
  • green peppers steamed
  • red peppers steamed


Rice serves 18-20.


Step 1

Cook rice. Lightly oil poinsettia pan; pack hot rice into pan.

Step 2

Turn out immediately onto serving tray.

Step 3

Position fresh dill for veins, green pepper for leaves.

Step 4

Using end of tip 12, cut pieces of squash for the center of poinsettia.

Step 5

Place steamed color yellow squash and red pepper around rice dish.