Add sweet rice and pirurutong rice in rice cooker, along with 2 cups
about 5 minutes. Add sweet rice; mix well. Cover and cook
tock; place it with the rice in a large saucepan over
rill pan. NOW -- make the rice --
Rice -- Bring the water, coconut
Soak the sweet rice overnight.
Drain.
Place rice on cheesecloth and
In saucepan over medium heat, bring rice, milk, 1/2 cup sugar and salt to boil. Cook 15 minutes, stirring often. Combine eggs and almond extract. Blend some rice mixture into eggs, then gradually stir remaining mixture. Cook 1 minute or until mixture thickens. Spoon rice into greased oven-safe dish. Arrange peaches over pudding. Sprinkle with remaining 2 tablespoons sugar. Broil about 2 minutes until sugar melts. Top with sour cream. Mix brown sugar with cinnamon and sprinkle over sour cream. Makes 6 servings.
Bring 3/4 cup reserved pineapple juice to a boil in a medium saucepan. Stir in instant rice and simmer 2 minutes. Remove from heat, cover and let steam, 5 minutes.
Prepare pudding mix with milk according to package directions. Fold marshmallows into hot pudding. Stir in pineapple, pecans and rice mixture. Chill until serving.
Put rice, water and salt in a
Melt half the butter in a large saucepan.
Add the rice and water, and boil on high heat for 10 minutes or so until the water has evaporated.
Turn down the heat.
Add milk and cinnamon and cook for 40 minutes, stirring occasionally to prevent sticking.
Rice should now be tender.
Add cream, salt, sugar and vanilla extract, and stir well.
Stir in the remainder of the butter, and when this has melted, serve immediately.
Can also be served chilled from the refrigerator.
Drain pineapple and reserve 3/4 cup juice.
Bring the juice to a boil. Stir in instant rice and simmer 2 minutes.
Remove from heat.
Cover and let steam 5 minutes.
Prepare pudding mix according to package directions.
Fold marshmallows into hot pudding. Add pineapple, pecans and rice. Chill. Garnish with whipped cream.
Yields 6 servings.
Drain pineapple.
Measure syrup and add water to measure 1 1/4 cups of liquid.
Bring to a boil over high heat.
Stir in rice and salt.
Cover, reduce heat and simmer 5 minutes.
Stir in cherries and pineapple.
Chill thoroughly.
Fold marshmallows and Cool Whip into chilled rice mixture.
Serves 6 to 8.
Rinse rice and cook in rice cooker.
In a saucepan,
Cook rice in milk until thick and creamy.
Add salt.
Dissolve gelatine in cold water and add to hot rice.
Let cool until it begins to set.
Whip cream; add sugar and almond flavoring and mix with rice.
Set in mold.
Serve with Crimson Raspberry Sauce.
Cook rice in salt water and drain off.
Place in cold water and drain again.
Add pineapple, marshmallows and whipped cream. Mix well and chill before serving.
Cook rice according to package directions. Rinse with cold water.
Combine rice, pineapple chunks, cherries, orange sections and sweetened condensed milk in a large fruit bowl.
Top salad with coconut.
Cover with plastic wrap and chill for 15 minutes or until ready to serve. Makes 8 servings.
Add sugar, pineapple, marshmallows, cherries and juice to cooked rice.
Mix lightly together; add the heavy whipped cream.
Combine strawberries and sugar and set aside to macerate.
Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold in macerated strawberries and rice. Sprinkle with grated chocolate.
Cook rice.
Let cool, then add cherries, pineapple and whipped cream to your rice; refrigerate.
Cook rice, drain and cool.
Mix Jell-O and water together; cool.
Mix all ingredients together.
Pour into deep bowl and chill until firm.
Mix rice, pineapple, sugar and marshmallows and fold in whipped cream.
Put halved or whole cherries around in circle in bottom of glass mixture and pour in mixture.
Chill.
(Can be made previous night.)