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FOR IMMEDIATE RELEASE

Williams Named 2012-13 Miss Arkansas Rice

8/22/2012 at 12:00 a.m.


BRINKLEY — Meredith Williams of Searcy (White County) was named 2012-13 Miss Arkansas Rice at the Brinkley Convention Center, Aug. 18. Williams, 18, is the daughter of Bill and Ruth Williams of Searcy.

Bailey Dillinger of Palestine (St. Francis County) was first runner-up, and second runner-up was Bailey Davis of Bono (Craighead County). Other county winners participating in the state finals were Stephanie Palmerin Sanchez of Altheimer (Arkansas County), Brooklyn Devazier of Wynne (Cross County), Elizabeth Pack of Lonoke (Lonoke County) and Ashtyn Lowry of Brinkley (Monroe County).

The goal of the Miss Arkansas Rice program is to encourage youth interest in rice promotion and to publicize the importance of the Arkansas rice industry to the state's economy. Contestants were judged on their promotion activities, knowledge of the rice industry and rice-cooking skills. Meredith's recipe was "Pineapple Rice Delight."

The Arkansas Rice Council sponsors the annual contest in cooperation with the Arkansas Farm Bureau and the Arkansas Cooperative Extension Service.

Arkansas’ rice industry supports 2,500 rice farms, employs more than 35,000 Arkansans and contributes over $4 billion annually to the state’s economy.


Click Photo for High Resolution Version


Meredith Williams

Pineapple Rice Delight
  • 1 20-oz. can crushed pineapple
  • ½ cup sugar
  • 1 3-oz. box of strawberry gelatin (or flavor of your choice)
  • 3 cups cooked rice (brown or white)
  • 1 16-oz. carton small curd cottage cheese
  • 1 16-oz. container non-dairy whipped topping
  • ½ to 1 cup chopped pecans (optional)
In a microwavable bowl, heat pineapple for 1 to 1½ minutes and stir in flavored gelatin with sugar until dissolved. Spoon in cooked rice and mix thoroughly. Cool and fold in whipped topping and cottage cheese. If desired, add ½ to 1 cups chopped pecans. Chill until served. It makes approximately 16 servings.

Serving suggestions: Serve by putting mounds onto lettuce leaves as a salad or into sherbet glasses as a dessert. Garnish with chopped nuts, sliced fruit and or mint sprigs.

It can be made on the light side by adding pineapple in its own juice, light cottage cheese, light Cool Whip, and sugar free Jello. It is 100 calories per ½ cup serving and 60 calories on the light side. It contains whole grain, fruit and dairy from the “My Plate” groups. All ingredients are readily available at your local grocery store. It can be stored in an air-tight container up to five days. The color of the Jello can be changed for seasonal use. It is an easy and versatile dish.

Arkansas Farm Bureau is a nonprofit, private advocacy organization of more than 210,000 families throughout the state working to improve farm and rural life.

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For more information contact:

Steve Eddington

(501) 228-1383
 
or

Keith Sutton
(501) 228-1274
  

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