Butter 2-quart casserole.
Mix 1 can cream of mushroom soup with 1 cup water.
Place 1 cup quick rice in casserole.
Pour soup mixture over rice.
Sprinkle 1/2 package dry onion soup mix over this.
Wash chicken and pat dry.
Place on top of soup and rice mixture.
Sprinkle with other 1/2 package onion soup mix.
Dot with butter and bake at 350\u00b0 for 1 1/4 hours.
Cook quick rice as directed on package in electric frypan.
Put in 1/2 stick butter and melt.
Add onion (cut up), one green pepper (cut small) and one small can mushrooms (cut and drained).
Cook all ingredients until tender.
Then add La Choy sauce, brown gravy and La Choy soy sauce.
Stir quickly and add rice.
Mix well. Cover and simmer about 10 minutes.
Do not make it boil.
Bring the milk to a boil and stir in the rice flakes. Simmer for 5 mins. Remove from the heat. Set aside for 10 mins to cool.
Bring the agave syrup to a boil in a small saucepan. Stir in the cardamom, star anise and vanilla seeds. Simmer for 10 mins. Strain the syrup.
Toss the fruit with syrup mixture. Serve with the rice pudding, drizzling over any remaining syrup.
come watery.
Add the rice to the vegetables and heat
In a microwave-safe dish, combine onion, garlic and olive oil. Cook, uncovered, on High for 1 minute.
Stir in rice (if uncooked rice is used, add water), orange juice, water chestnuts and tamari.
Microwave, uncovered, on High for 5 minutes.
Stir in broccoli and mushrooms.
Cover and cook on High 4 to 5 minutes until liquid is absorbed.
In medium saucepan, combine water, peas, soup mix and margarine or butter.
Bring to boiling.
Stir in rice.
Cover and remove from heat.
Let stand for 5 minutes.
Makes 4 servings.
Cook pineapple, butter and 1/3 cup pineapple syrup 5 minutes. Combine cornstarch and remaining 1/3 cup syrup to make thin paste. Gradually stir into pineapple mix.
Add soy sauce, vinegar and non-caloric sweetener.
Cook, stirring constantly, until thickened and smooth.
Add tuna and mushrooms, salt and pepper.
Heat well. Prepare Durand's quick rice.
Place in deep platter.
Top with pineapple mixture.
Serve at once.
In a large skillet melt butter/margarine over medium heat. Add rice and bay leaf. Stir until rice is translucent but not browned. Add pepper, herb-and-spice blend, bouillon and water. Mix well and bring all to a boil.
Add chicken, submerging under water. Cover skillet and reduce heat to low. Let simmer as long as rice dictates. Add the mixed vegetables in the last 10 minutes of cooking. Add hot pepper sauce and stir well.
In a large saucepan, combine rice, broth, water, and ginger.
Bring to a boil; reduce heat and simmer, stirring occasionally, until rice is soft and broth is slightly creamy, about 20 to 25 minutes.
In a small bowl, combine beef and cornstarch.
Using a whisk, mix beef into jook.
Cook until beef is no longer pink, 5 to 6 minutes.
Ladle into bowls and garnish with green onions, soy sauce, and sesame oil.
Bring water and bouillon to boil.
Add rice; cover and cook according to package directions.
Dice peppers, celery and onions. Add them to hot, cooked rice and mix together.
In another bowl, mix the oil, soy sauce and parsley with black pepper to taste. Add this to the rice mixture, stirring well.
Place in serving bowl.
Refrigerate several hours and serve cold.
Cook onion in large skillet with oil.
Add mushrooms and meat. If using frozen broccoli, cook in microwave first and the add to meat, mushrooms and onion mixture.
Add cooked rice.
Then add soy sauce and heat through.
Makes 4 servings.
Place chicken in a buttered 13 x 9-inch pan.
Pour rice over chicken.
Mix water and soups.
Pour over chicken and rice.
Bake for 1 hour and 15 minutes at 350\u00b0 in a covered dish.
Combine rice, green pepper, onion, chicken, French dressing and Tabasco.
Toss lightly.
Chill thoroughly (overnight if possible). Cut eggs in half.
Combine yolks in small bowl with balance of ingredients.
Refill egg whites.
Arrange lettuce in salad bowl. Mound rice in center.
Arrange stuffed eggs on top.
Cook rice according to directions.
(If using raisins, mix with rice before cooking, then cook rice as usual.)
Cook pudding according to directions.
Mix the two together and serve.
Heat rice and 2 cups milk to boil; stir constantly.
Reduce heat; cover.
Cook over low heat 5 minutes.
Add vanilla pudding and 3/4 cup milk.
Mix well.
Stir into rice mixture.
Bring to boil.
Stir constantly.
Add raisins and nutmeg.
Pour into serving dish and sprinkle with cinnamon and sugar.
Chill 15 minutes.
Broil pork for 10 to 15 minutes, drain well.
Combine ingredients in crock-pot.
Cover.
Cook on low 6 to 8 hours or on high 3 to 4 hours.
Remove pork.
Add 1 1/2 cups rice.
Cook until done.
Cook broccoli.
Cook rice with water about 12 minutes.
Melt margarine and Cheez Whiz with cream of chicken soup until smooth. Add to rice.
Pour over broccoli (in buttered dish).
Bake for 30 minutes at 350\u00b0.
Combine first three ingredients listed.
Mix pudding and milk; beat slowly until blended (about 2 minutes).
Stir in cool rice and chill.
Add a dash of nutmeg if desired on top.
Add sugar to cooked rice.
In medium saucepan, combine dessert mix and milk.
Bring to a boil, stirring occasionally.
Stir in rice mixture and raisins.
Let cool, stirring occasionally.
Pour into 6 dessert cups.
Refrigerate until firm.
Garnish with whipped cream or Cool Whip.
Heat a skillet over medium-high heat and cook chicken pieces, skin-side down, until golden and crispy, about 5 minutes. Add oil, green beans and mushrooms and cook until vegetables are softened, about 5 minutes. Add garlic and cook for 30 seconds. Stir in rice and season with salt and pepper. Cook until chicken is no longer pink inside and juices run clear and rice is heated through, about 5 minutes.