eftover cooked rice for this soup recipe. Add the cooked rice right before
-----Gumbo--------.
Follow recipe on gumbo base container to
Add rice to boiling water and cook until tender.
Then put sugar, milk, eggs and vanilla into blender and beat well.
Add this to boiled rice and mix until it starts or comes to a boil, then cover and let stand.
If it boils too much, it will be watery.
Saute boiled rice in hot oil until golden; add scallions, carrots, celery, salt and pepper.
Toss until slightly tender. Hollow center of rice and break in eggs.
Scramble until half cooled and then stir into rice mixture, stirring until done.
Add in soy sauce.
Makes 6 servings.
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.
Arrange a layer of boiled rice in bottom of buttered casserole dish and cover with canned pineapple, cut into small wedges.
Dot with butter and sprinkle with brown sugar.
End with a layer of rice.
Moisten with pineapple juice and bake 1 hour (covered) at 350\u00b0.
Combine milk, boiled rice, sugar, salt, 1/4 teaspoon of nutmeg, vanilla, beaten eggs and raisins in a 1 1/2 to 2-quart ovenproof casserole dish. Sprinkle nutmeg on top.
Bake in 325\u00b0 oven for 1 hour or until knife comes out clean.
Melt Crisco or drippings.
Add beef and brown slowly over a low flame.
Add onion, green peppers, celery and 1/2 cup liquid. Season with salt and pepper.
Cover and simmer 20 minutes. Thicken with cornstarch blended with water and soy sauce.
Simmer 5 minutes.
Serve hot with boiled rice.
Serves 4.
Cook the rice in cooking oil for 15
trips.
For the Basmati Rice: In a 2-quart heavy
hours.
Serve over boiled rice.
resh chopped parsley. Serve with boiled rice sprinkled with paprika.
Slice the liver thinly and marinate overnight in the vinegar with the garlic and pepper.
Slice the onions and fry them in hot fat until brown.
Take them out and keep hot while the liver is fried on both sides.
Take this out also and pour the strained vinegar into the pan.
When it is simmering and almost boiling, add the liver.
Dish the liver up on the boiled rice with the onions and pour the sauce over.
Heat the oil in a wok or non-stick frying pan and cook the red onions and scallions for 2 mins. Add the fish, garlic, chilies, beans and curry paste and cook for 3 mins. Pour in the coconut milk and stock and bring to a boil. Season with salt and black pepper and cook over low heat for 4 mins.
Fold in the spinach and cook for 1 min. Remove from the heat. Add the basil and lime juice and zest and allow to stand for 4 mins, stirring occasionally. Serve with boiled rice.
Dredge pork in cornstarch, shaking off excess. Heat 1/4 cup vegetable oil in a wok over medium-high heat. Stir-fry pork in batches until crispy. Set aside.
Wipe wok clean. Add remaining vegetable oil and cook ginger, garlic and onion for 1 min. Add peppers and carrot. Stir-fry for 3-4 mins. Return pork to pan along with remaining ingredients and stir-fry vegetables are heated through. Whisk together sauce ingredients then add to pan and cook until sauce thickens.
Serve stir-fry with steamed or boiled rice.
Beat eggs lightly.
Heat the oil in a wok over high heat.
Add the green onions and eggs, and stir for 10 to 20 seconds.
Add rice and the diced pork; stir briskly for 2 minutes.
Season with salt and soy sauce; mix well and serve.
large scoop of Rumbi rice, a scoop of hot vegetables
Cook the rice in 2 cups of boiling salted water for about 20 mins.
Meanwhile, heat 1 tbsp oil in a pan and cook the chicken breasts for about 8 mins on each side. Heat the remaining oil in another pan and stir-fry the boiled rice for about 5 mins, stirring several times. About 3 mins before the end of the cooking time, add the bamboo shoots, carrots, spring onions, ginger and cashews. Season with soy sauce and red chili paste. Slice the chicken and serve with the stir-fried rice on a platter, garnished with spring onions and cilantro.
hrough
Add already cooked rice
Stir quickly until sauces
The rice must be boiled before you start; boil 1 3/4 cups rice and have ready cooling.
Then put in iron skillet 2 tablespoons bacon grease; fry chopped onions until edges begin to brown.
Add tomato paste or canned tomatoes, chopped green pepper, sausage and ham.
Fry, stirring well, for 15 to 20 minutes, then add boiled rice and cook slowly for almost 1 hour; stir occasionally.