-----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.
Melt margarine in large saucepan over low heat.
Add marshmallows; stir until melted.
Remove from heat.
Add Rice Krispies; stir until well coated.
Using buttered spatula or wax paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray.
Cool.
Cut into 2 x 2-inch squares.
Yield:
24 treats.
trips.
For the Basmati Rice: In a 2-quart heavy
n the pouch, zap the rice. Let cool slightly and pour
ix: Place 1 cup of rice in a zip lock bag
Preheat the oven to 325\u00b0F. Put the cinnamon sticks and milk in a saucepan and bring them to a boil. Remove the cinnamon sticks from the milk. Whisk the cream, egg and 2 tbsp of sugar and combine it with the warm milk. Grease a shallow ovenproof dish (approx. 6 cup volume) with butter and add the rice. Add the milk mixture over the rice and bake the pudding for 1 hour.
Mix 2 tbsp of sugar with the ground cinnamon. After 30 mins of cooking add the butter slices to the pudding and sprinkle it with cinnamon sugar. Serve hot or cold.
pinch of cinnamon.
Cook the rice with the cinnamon stick in
smati rice according to my \"Persian Rice\" recipe. When you add the rice to
anilla and cinnamon and mix well to blend.
Add Rice Krispies
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
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.
inch of salt.
add rice, stir, reduce heat, cover and
In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.
Put the rice in a mesh strainer and
Combine the milk, cinnamon, butter, and rice in a large pot. Bring
half of the sugar, the cinnamon and salt. Cook, stirring, until
Combine the raisins with the apple juice.
Set aside to plump. Place the broth and cinnamon stick in a heavy saucepan and bring to a boil.
Stir in the lentils, rice, oil and raisins with the apple juice and return to a boil.
Reduce the heat to low and cover tightly.
Let the rice simmer, undisturbed, for about 45 minutes. Uncover the pan and toss the rice mix with the remaining ingredients.
Adjust seasoning to taste.
Garnish with a dollop of plain yogurt and pecans.