-----Gumbo--------.
Follow recipe on gumbo base container to
Rinse uncooked rice off in strainer unser cold
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.
Microwave rice and
water
on
High for 5 to 6 minutes, stirring after
3
minutes.
Cover\twith
plastic wrap and let cool.
Add 1/2
cup
water to raisins and microwave just until softened.
Cover
and
cool.
Then add pudding mixed with milk and nutmeg.
Refrigerate and serve plain or with Cool Whip.
ackage directions. I use a microwave rice cooker, works great. I also
trips.
For the Basmati Rice: In a 2-quart heavy
o use large marshmallows, the recipe says to use an entire
Add water to saucepan, rice cooker or microwave rice cooker.
Add all of
In a large microwave safe bowl, heat butter and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
Add Rice Krispies cereal. Stir until coated.
Press mixture into 13 x 9 inch pan coated with cooking spray. Cut into squares when cool.
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
Boil, steam or microwave rice until tender; drain.
Heat oil in large saucepan on medium heat. Cook onion, seeds and garam masala, stirring, until onion is soft. Add quinoa, stock, half the chili pepper and 1 cup water; bring to a boil. Reduce heat to low; simmer, covered, for 15 mins.
Add rice, lemon juice, tuna and spinach; cook, stirring, for 2 mins, or until rice is heated through. Season to taste. Sprinkle with remaining chili pepper and cilantro. Serve with lemon wedges.
In a microwavable dish, mix broth and seasonings, except parsley.
Add rice and microwave for 5 minutes (or as minute rice directs).
Remove from microwave and let rice sit for 2-4 minutes, until all liquid is absorbed. (Covering dish with plastic wrap will help with the absorption).
Fluff rice with fork and garnish with dried parsley.
In 2-quart deep casserole, put 2 cups water, salt and butter. Add cover.
Microwave on High power for 5 minutes.
Remove from microwave and add rice.
Stir.
Cover and microwave on 50% power for 18 to 20 minutes.
Use 1 part rice to 2 parts water.
Wash rice and drain.
Add water and salt.
Cover microwave dish or Pyrex dish with paper towel.
Place in microwave and cook on High for 18 minutes.
Let set for 4 to 5 minutes.
Place all ingredients in a large glass measuring or any microwave safe bowl.
(Note:
The rice expands during cooking, so be sure to choose a container that is large enough.)
Microwave on high, uncovered, for 10 minutes.
Microwave on medium-low, uncovered, for 15 minutes.
Do not stir the rice at any time during the cooking process.
Season with salt and fluff with a fork just before serving.
Mix rice, broth and garlic powder in 2-quart casserole. Cover tightly and microwave on HIGH 9 to 10 minutes or until rice is tender and liquid is absorbed.
Stir in 1/2 cup of the cheese, sour cream and chilies. Cover tightly and microwave on HIGH 2 to 3 minutes or until heated through. Sprinkle with remaining cheese. Cover and let stand about 4 minutes or until cheese is melted.
In a 2-quart microwave dish, blend sugar, cornstarch and salt. Stir in milk; mix well.
Microwave on High for 7 minutes, stirring every 3 minutes.
Stir small amounts of hot pudding into well beaten egg, then return to hot pudding.
Microwave 4 minutes; stir after 1 minute and continue to microwave until thick, then add butter and vanilla and stir in cooked rice.
Microwave milk 3 minutes.
Stir.
Microwave 3 more minutes. Combine eggs, sugar and salt, then stir in milk.
Mix in rice, raisins, cinnamon and nutmeg.
Add vanilla.
Microwave 4 minutes on High.
Stir.
Microwave 4 more minutes.
Let set 5 to 10 minutes.
high heat.
Dump rice in heat and stir