-----Gumbo--------.
Follow recipe on gumbo base container to
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.
trips.
For the Basmati Rice: In a 2-quart heavy
o a boil then add rice and cook like al dente
boil. Mix in the rice and cook over a low
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
tablespoons salt and soak rice for two hours; drain.
high heat.
Dump rice in heat and stir
emove from heat; stir in rice, cherries, apricots, parsley, 1/2
Use cooked leftover rice.
Use dried cherries, they
alve cherries; reserve juice for Cherry Glaze.
In a large
ver medium heat, bring milk, rice, sugar, salt and ginger to
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.
Cook rice and drain.
In a large bowl, mix rice and rest of ingredients and cover tightly.
Refrigerate.
Drain pineapple thoroughly, reserve juice.
Add enough water to juice to make 1 1/2 c liquid, heat to boiling.
Add gelatin and salt, stir until dissolved.
Add rice, chill over ice water until partly thickened.
Fold in whipped cream, nuts and flavorings. Turn into 8 individual molds or one large mold and chill until firm.
Makes 8 servings.
ighest temperature.
Add the rice to the boiling water. Swirl
asmati rice according to my \"Persian Rice\" recipe. When you add the rice to
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.