Prepare Spinach-Rice Stuffing.
With kitchen scissors, cut
Wash rice; drain.
Add water and soak for at least 1 hour. Cook rice in rice cooker.
Remove stems from mushrooms; chop caps. Fry bacon until crisp.
Drain excess oil.
Remove from heat.
Stir onions, green onions, char siu and mushrooms into mixture.
Cook until onions are clear.
Add remaining ingredients including cooked rice.
Mix gently and fry on medium heat.
Will be like fried rice, except a little stickier.
Soak mushrooms in warm water for 20 minutes, then cook.
Line bottom of rice cooker with rice.
Add mochi rice, chicken broth, and crumbled bouillon.
Steam.
Mix remaining ingredients into steamed rice.
Serve hot or cold.
eanwhile, for the wild rice stuffing, place the rice in a large saucepan
In a saucepan, saute rice in butter until brown, stirring frequently.
Stir in contents of seasoning packet and orange zest.
Mix together the orange juice and enough water to equal 2-1/3 cups water and add to rice.
Bring to a boil, cover and simmer until liquid is absorbed, about 25 minutes.
Stir in toasted pecans.
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
br>Stuff turkey with wild rice stuffing and roast according to the
umkins are baking prepare the rice.
In a large saucepan
n a saucepan.
Add rice only and pecans; saute over
Cook rice as per package instructions using
br>PART 'C'.
Wash mochi rice right before cooking. When cooked
ater; bring to boil. Add rice and contents of seasoning packet
esame oil.
Place the mochi on the oiled pan, and
ce and add the kiwi, mochi rice cakes, strawberries and banana. Then
Stuffing:
Preheat oven to 350
Transfer to a bowl with rice, craisins, parsley and zest. Mix
Rinse rice and cook in rice cooker. In saucepan combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat stirring constantly until thickened, about 20 minutes. Preheat oven to 350 degrees F.
Put cooked rice into a large bowl. Reserving 1/2 cup of coconut mixture, stir remainder and remaining brown sugar evenly into hot rice. Put into pans that are prepared by greasing them. Top with reserved 1/2 cup of coconut milk mixture. Bake for 20 minutes the broil for 5 minutes to set topping. Cut into small pieces.
Wash and cook Mochi rice. When done, transfer rice into large mixing bowl. Cut up butter into hot rice and mix well. In another bowl, mix brown sugar, water and canned Eagle Brand condensed milk; mix well. Add coconut. Pour this into the rice and mix well. Pour into a 9 x 13-inch pan. Bake at 350\u00b0 for 1/2 hour or until crust forms around edges.
utter in saucepan.
Add rice, celery and onions, cook for
Pour rice in pan; pour 1 cup of broth over.
Layer chicken in pan.
Mix soups and milk together and pour in pan.
Mix melted oleo, stuffing and 1 cup broth; pour over.
Bake at 325\u00b0 for 30 minutes.