Combine milk, minute rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, uncovered 6 minutes, stirring occasionally.
Beat egg and vanilla with wire whisk until well blended. Add a small amount of the hot milk mixture; mix well. Return to saucepan; cook and stir on low heat 1 minute. (do not boil).
Remove from heat. Let stand 30 minutes. Serve warm. Store any remaining pudding in refrigerator.
Bring chicken broth to a boil.
Add Minute Rice.
Once Minute Rice is almost done, add cilantro, parmesan cheese, lemon zest and lemon Juice.
Stir and cover to finish cooking.
Enjoy :).
n seasonings, soup, tomatoes, and Minute rice.
Simmer 5 minutes.
Melt margarine in large skillet on medium-high heat.
Add onion, cook and stir until tender, but not browned.
Stir in tuna, Minute rice and parsley.
Cover.
Remove from heat.
Let stand 5 minutes.
Garnish with almonds, if desired.
Makes 4 to 6 servings. Recipes can be doubled.
ooking, get two cups of Minute Rice and put it in a
in a lg pot make minute rice and add to fry pan
Cook the Minute rice and water in saucepan as directed on the Minute rice box.
Beat eggs until foamy, add sugar, fruit cocktail and juice to vanilla and evaporated milk.
Mix in the Minute rice. Put in large greased casserole dish.
Bake, covered, at 400\u00b0 for 30 minutes.
Then bake at 350\u00b0, uncovered, for 1 hour.
over. Microwave for approximately 1 minute. Set aside while making pudding
In medium saucepan, bring water and bouillon to a boil.
Add rice. Bring back to boiling and simmer until done.
(If using Minute rice, follow directions on package.)
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.
Start by salting skillet; brown pork chops without adding oil. Chop up onion and brown as grease from pork chops becomes available. Pour in enough Minute rice to fill pan, laying in, under and between pork chops, etc. Stir around in grease so rice will be brown. Minute rice will not really swell so you can fill the pan quite fill. Pour in beef broth and cover tightly. Simmer until tender. Season as desired. It also can be baked after adding liquid.
Pour boiling water over Minute rice.
Set aside.
Cook broccoli as directed.
Mix with Cheez Whiz, oleo, soup and rice.
Put in 2-quart casserole and bake at 350\u00b0 for 20 minutes or until hot through.
Use recipe for Minute Rice (number of servings you prefer). Dice pork chops and fry in small amount of oil (number of pork chops depend on servings of rice).
Add green onions to pork chops and mushrooms; simmer for a few minutes.
Mix rice with pork chop mixture and simmer on low heat, about 3 to 5 minutes; stir occasionally to prevent sticking.
(This can also be prepared in a wok.)
Serve over chow-mein noodles; sprinkle with soy sauce.
Drain pineapple, measuring syrup.
Add water to pineapple syrup to make 1 1/4 cups liquid.
Bring to a boil; stir in Minute rice.
Cover.
Turn off heat.
Let set 7 minutes, all the time necessary for the rice to absorb the tart sweet fruit flavor. Drain cherries and dice; add to your pineapple.
Stir in rice. Fold in Cool Whip.
Let cool.
Keep in fridge and have a tasty dish whenever you please.
br>After starting chicken prepare minute rice per instructions on box.
Mix soy sauce, brown sugar and seasonings.
Add beef; let stand 10 minutes to marinate.
Stir-fry beef in hot oil in skillet until browned.
Add vegetables; stir-fry until tender-crisp.
Mix broth and cornstarch; add to skillet.
Bring to a boil.
Boil 1 minute.
Prepare 4 servings of Minute rice as directed on package. Serve beef mixture over rice.
Serves 4.
Preheat the oven to 350 degrees.
Place shredded chicken evenly in a 9x13 dish. Top with rice and then cheese.
Mix the remaining ingredients well and pour over chicken, rice and cheese. (This is going to look VERY runny--it is supposed to. It all cooks down and cooks the rice. This is why you cannot use Minute Rice).
Cover with foil and bake for one hour. Remove the foil and bake 30 minutes longer, or until all liquid is absorbed.
Prepare soup according to directions on can; then fill can with Minute rice and add to soup when boiling.
Stir.
Cover.
Remove from heat.
Let stand 10 minutes.
\"That's it.\"
Minute rice absorbs soups flavor.
Makes 6 servings.
Especially good with chicken.
Brown chops in frypan.
Pour onion soup mix and enough water over chops to keep chops covered.
Cook for 1/2 hour.
Add Minute rice and simmer.
For two people, use 1/2 cup rice.
Brown chicken in oil and garlic.
Add vegetables and stir-fry 1 minute or until crisp-tender.
Combine bouillon, soy sauce, sherry, vinegar, brown sugar, ginger and pineapple with juice.
Bring to boil.
Stir in Minute rice.
Cover.
Remove from heat and let stand 5 minutes.
Stir in chicken and vegetables and serve immediately. Serves 4.