Heat oil, then scramble eggs until set.
Add tomatoes and mix with eggs for 1 minute to steam.
Add soy sauce.
Cover and let steam for 1 minute.
Mix in leftover rice.
Add salt, pepper, chili sauce to taste.
In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
Add coriander, season with coarse salt and ground pepper. Add rice; cook, stirring until edges are transparent, about 2 minutes.
Stir in chicken broth. Bring to a boil. Cover; simmer over low heat until liquid absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. (Longer cooking time may be required for some rice grain types).
Stir parsley into rice. Sprinkle with almonds and serve.
Melt the butter on a medium heat in a frying pan, do not let it brown.
Crack the eggs into a cup, season with salt and pepper and beat well.
Add to the butter in the pan as if you were making scrambled eggs.
When the eggs are half scrambled add the rice, crumbling into the pan if it has stuck together.
Stirring constantly, cook the rice until completely warmed through and serve immediately.
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.
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).
Heat leftover rice in microwave oven.
Top with warm milk, cinnamon and sugar.
Mash leftover rice porridge well with potato masher
Combine sugar, cornstarch and nutmeg.
Add eggs, beating until well mixed.
Add milk, raisins, rice and vanilla; stir well.
Pour into 8-inch square baking pan.
Place this in a 13 x 9-inch pan that has enough water to make 1 inch deep.
Bake at 350\u00b0 for 1 hour.
Great for leftover rice.
Mix all ingredients and place in 9 x 13 pan.
Cook at 350 degrees for 30 minutes.
This is a great use for leftover rice.
Optional: Sprinkle a little Mrs. Dash on the top for added flavor.
Try different veggies, or add things like mushrooms, etc. for a different twist.
Spray skillet with cooking spray and heat.
Add chicken breast cubes and cook until no longer pink.
Stir in salsa, mexi-corn, black beans and leftover rice.
Sprinkle with cheese and cook until melted.
For the rice:
Rinse 1 1/2 cups basmati rice in cold
FOR THE RICE:.
In a heavy-bottomed
ou wish to cook your rice in, until seeds become aromatic
dd the rice to the pan and cook it for a minute
Combine oregano, pepper and salt (for the chicken) and rub over
cook the rice and the rice water in a rice cooker.
when rice is done, wait for the rice to cool.
after rice is cooled, add the rice vinegar, salt, and sugar and mix thoroughly.
place the seaweed sheets onto the bamboo sheet and spread a layer of the sushi rice onto the seaweed.
add the cooked spam and chopped cucumber onto the rice.
using the bamboo sheet, roll the sheet.
cut the sushi roll into desired pieces.
br>Bake at 190\u00b0C for 40 minutes, or until cooked
I usually use two pans for this, a small skillet and
dd the onion and saute for about three minutes. Add the
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.