Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
-----Gumbo--------.
Follow recipe on gumbo base container to
getables have softened add the rice.
Turn up the
ottom oven rack.
Spread RICE in bottom of lightly oiled
trips.
For the Basmati Rice: In a 2-quart heavy
hour.
For the Rice: Use food processor or chop
Let rice cool to where you aren'
Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
Prepare Basic Eclair dough.
Put through a pastry tube or spread with a spoon, making strips 4 x 1 1/2-inches on greased baking sheet.
Bake and cool as directed in Basic Eclair recipe.
Basic Pasta Recipe: Start with the flour - measure
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
high heat.
Dump rice in heat and stir
Saute rice in
butter
over
low
heat\tin
a stove-top ovenproof casserole
until\tgolden\tbrown.\tDissolve
bouillon cubes in water;
add to rice and bring to a boil.
Remove from heat;
cover, bake at
350\u00b0
for 20 to 25 minutes or until all liquid is absorbed.
Yields 2 servings.
Combine all in the rice cooker. Takes about 20 minutes, depending on your cooker. You can adjust seasonings more or less, for your taste.
Stove top: Combine all except rice in a saucepan, bring to boil. Add rice and cover. Reduce heat to low, cook about 20-25 minutes. Sit 5 minutes, fluff with fork. (Your basic rice cooking instructions).
Add 1 Tablespoon oil to a large pan and saute the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and saute another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in favorites like tamales and Gallo Pinto.
Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute.
Season with salt and pepper. Stir in chicken stock and bring to a boil.
Cover and turn heat down to low. Simmer gently for 20 minutes.
Fluff rice with a fork and stir in parsley.
In a saucepan with a good fitting lid bring chicken broth and butter to a boil.
Add rice and stir.
Cover and reduce heat to medium low. Cook for 20 minutes. DO NOT LIFT LID!
Remove from heat and fluff with fork. Serve!
ighest temperature.
Add the rice to the boiling water. Swirl
asmati rice according to my \"Persian Rice\" recipe. When you add the rice to