To leftover rice, add an egg or 2 (depending on amount of rice).
Pour in 1/2 cup milk or enough to make almost sloppy. Sprinkle cinnamon on top. Bake in greased baking dish until done (about 30 minutes at 325\u00b0).
In a large, heavy skillet saute sausage, green peppers, onions and mushrooms until sausage is crumbled and cooked through, around 10 minutes.
Pour off all but 1 T of the fat.
Add the rice, garlic powder and black pepper, cooking for another 5 minutes, stirring often.
In a small saucepan or microwaveable dish melt the velvetta or cheese whiz with a little milk to make a\"just pourable\" sauce.
Remove rice skillet from heat, add the cheese sauce and mix well.
The rice mixture should be sticky.
Serve hot.
Mix chilled rice, eggs, and peas together.
Preheat oven to 350 degrees F.
Mix the butter, cheese and milk.
Add the cooked rice, salt, and mustard.
Beat eggs slightly and add to the mixture.
Stir and pour into a greased, shallow, 9 inch X 9 inch or 7 inch X 11 inch casserole dish.
Sprinkle top lightly with paprika, if desired.
Bake for 30 minutes or until lightly browned on top.
Heat butter, water and rice to boiling in Dutch oven.
Reduce heat. Simmer, uncovered, until water is absorbed, about 12 minutes. Stir milk, sugar, salt and cinnamon stick into rice. Heat to boiling. Reduce heat, cover and simmer, stirring occasionally, until milk is absorbed, 50 to 60 minutes.
Remove cinnamon stick.
Cool.
Stir in chopped almonds.
reased stoneware, mix together sugar, rice, cherries, almonds, lemon zest and
In a small saucepan, combine all dry ingredients.
Slowly whisk in milk till well blended. Put saucepan over medium heat.
Add Butter and vanilla.
Whisk or stir until mixture thickens.
Remove from heat and add brown sugar and splenda packets to desired sweetness.
Combine rice, raisins and contents of saucepan. Enjoy warm or refrigerate and eat it later. This is really good -- you might eat too much!
Obviously, if you have some leftover rice from another meal, you could
*NOTE: I have used leftover cooked rice for this soup recipe. Add the cooked
bring rice, milk, cream and sugar to a boil.
simmer 15 minutes stirring occasionally.
stir in vanilla, cinnamon and raisins.
cook until thick and creamy.
tip: if you stir a lot at the end it will be creamier!
turn off heat and stir in egg yolks.
serve warm or chilled, i prefer chilled with this recipe.
ool.
To make the rice pudding, place the milk, cream, vanilla
Use cooked leftover rice.
Use dried cherries, they
Preheat the oven to 300\u00b0F. For the rice pudding, mix all ingredients in a high-sided baking dish. Bake for 1 1/2 hours, or until rice is cooked and creamy, stirring 3-4 times during the cooking process.
For the poached rhubarb, place all ingredients in a saucepan with 1/3 cup water. Bring to a boil. Reduce heat to low; simmer for 5 mins, or until rhubarb is tender but still intact.
Remove the vanilla bean; scrape out seeds and stir into the rice pudding. Serve rice pudding with poached rhubarb.
In a medium saucepan, add the cooked rice, milk, sweetener/sugar, vanilla and coconut flavoring. Bring to a boil, then cook for about 20 minutes, or until the liquid has soaked into the rice and has a more pudding like consistency. Stir in the diced mangos and let \"cook\" for 3-4 minutes.
While rice pudding is cooking, prepare the coconut flakes. In a small skillet, toast them over medium high heat, until they begin to brown. Stir often to prevent them from burning.
Serve the Mango Rice Pudding with toasted coconut on top.
To make the pudding mix: Place 1 cup of rice in a zip
Thoroughly combine rice with all remaining ingredients.
Pour into lightly greased crock-pot.
Cover and cook on high for 2 hours.
(or LOW: 4-6 hours).
Stir after first hour.
This recipe may be doubled if desired.
ottom oven rack.
Spread RICE in bottom of lightly oiled
o a boil. Add the rice and 1/2 cup sugar
trips.
For the Basmati Rice: In a 2-quart heavy
n clumps, add the rice, shrimp mixture, and rice wine. Adjust the