put rice in blender or food processor
tock to a boil. Add rice and simmer for 10 mins
come watery.
Add the rice to the vegetables and heat
00\u00b0F.
Place the rice in a sieve. Rinse under
ith melted butter. Par-cook rice in boiling water for 10
Cook rice according to package directions. Drain and rinse under cold water.
Combine milk, melted butter, sugar, eggs, and salt.
Stir in the rice and pour into a well-buttered 2-quart casserole.
Combine the sliced almonds and cinnamon and sprinkle over the pudding.
Bake in a moderate oven (350 degrees Farenheit) for about 1 hour or until the pudding has thickened sufficiently.
Press the whole almond into the pudding and cover the mark left.
Serve either hot or chilled with the light cream to pour over it.
Preheat the oven to 350\u00b0F. Place four 1-cup ovenproof dishes on a large baking pan.
Whisk milk, cream, eggs, sugar and vanilla in a large bowl until well combined. Stir in rice and cinnamon. Pour mixture evenly into dishes. Add enough boiling water to baking pan to come halfway up sides of the dishes. Sprinkle custards with nutmeg.
Bake 45-50 mins, or until custards are just set. Serve warm or cold.
Preheat oven to 170 degree celsius.
Grease casserole dish.
Mix rice, sugar and milk together and place in the casserole dish.
Dot with butter and sprinkle on the nutmeg.
Bake in the oven for 2 hours, stirring occasionally.
Rinse the rice.
In an ovenproof dish mix the ingredients except the butter.
Place the knob of butter in the centre of the dish and sprinkle a tiny bit of cinnamon.
Cook on middle shelf on a low heat for 1 hour.
Stir halfway through.
Serve with golden syrup, maple syrup, jam, or honey.
Preheat oven to 160 degrees celsius.
Rinse rice until water runs clear.
Combine all ingredients in a large oven casserole dish.
Cook uncovered in oven for 2 hours.
Raise oven temperature to 180 degrees celsius and cook for 1 hour more.
Serve with vanilla ice cream.
Variations:
can add cardamon powder/pod, flaked almonds, raisins/sultanas, coconut essence.
Pre-heat oven to 400 degrees.
In a casserole melt butter and sautee onions and garlic until soft.
Stir in the tomatoes, rice, salt, thyme and bay leaf, blending well.
Pour in the chicken broth, stirring.
Cover casserole, bring to a boil, and place in pre-heated oven for 15 minutes.
Remove cover, discard bay leaf, stir in two cheeses, and heat in the oven for 2 minutes.
Cook rice in salt water until soft.
Place in a glass baking dish.
Mix all other ingredients.
Pour over rice.
Bake at 325\u00b0 until liquid is baked into the rice.
About 1 hour.
Cover rice with cold water and salt.
Soak overnight. Boil 3 quarts of cold water.
Drain soaked rice and add to fast boiling water.
Boil 5 to 7 minutes or until one grain of rice tastes half-cooked, but not soft.
Pour rice into colander and rinse with cold water.
Preheat oven to 325\u00b0.
Use some of the butter for bottom of roasting pan with cover.
Pour rice over butter.
Add remaining butter.
Cover and bake 45 minutes, shaking roasting pan twice during baking to mix butter with rice.
Melt butter in frying pan. Add onion and mushrooms. Saute until onion is soft and clear.
Stir in flour. Add milk, lemon juice and tomato sauce. Stir over heat until it is boiling and thickens.
Add shrimp, sour cream, sherry and pinch of garlic powder.
Turn into 2 quart casserole and bake uncovered at 350 degrees for about 30 minutes until bubbly hot.
BAKED RICE: Combine all ingredients together in 2 quart casserole. Cover and bake in 350 over for about 40 minutes or until rice is tender. Fluff with fork and serve.
Preheat oven to 350 degrees.
Saute onion and bell pepper in butter.
Add bouillon cubes.
Stir until dissolved.
Combine rice and water and add to mixture.
Pour into a 13x9\" baking dish.
Sprinkle with pepper.
Bake for 45 minutes.
Goes great with baked or fried chicken.
Saute onion in oil.
Add meat and cook until brown and crumbly.
Add rice, tomato juice, olives.
(easy on the salt.) Bake in a slow oven, (325 degrees) for 1 1/2 hours.
Add liquid if necessary.
This dish can be prepared ahead of time and then baked.
lace in a rice cooker with water. Cook rice according to manufacturer
Place the water and rice into a saucepan, and bring
br>Stir in canned soup, rice, sausage mixture and mix well
Heat oven to 350\u00b0.
Melt butter in a skillet.
Add rice.
Stir over moderate heat until rice is golden.
Add salt.
Dissolve bouillon cubes in boiling water; add to rice.