For glaze: Put 1/4 cup
Clean the rice thoroughly. Soak for at least 1/2 hour
n a mixing bowl, combine rice, cream of chicken soup, chicken
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.
akes, combine ingredients for rice balls. Knead dough for several minutes until it
take your rice flour and tapioca starch in
he marinade and decide for themselves.
For stuffing combine the following
Place rice and 2 cups water into rice cooker and with lid on set cooker to cook.
Once cooked fluff rice and stir in honey, butter and cream. Close lid and allow to stand to for 10 minutes on the keep warm setting.
Place berries, icing sugar, 1/4 cup water and port into the bowl of a food processor or blender and process until smooth.
Fold berry mixture through rice mixture.
Transfer to serving glasses and top with extra berries and cream.
Start the rice, cooking it as you normally
Cook the rice as you would normally (I put it in a rice maker.).
Saute' onion, and cook ground beef over medium heat in a large skillet, (add the beef a few minutes after the onion.) Drain off the fat (I usually rinse it under warm water.).
Return to skillet. Add onion soup mix and water, bring to a boil and simmer until slightly thickened, about 5-10 minutes.
Serve warm over rice.
note: The soup mix thickens the water slightly, but it still will have a watery consistency. The extra liquid will soak into the rice and flavor it.
r beef broth; add basmati rice and stir well.
Cover
s cooking, follow package directions for rice (it takes about 10 to
Start by washing the rice. To do this, put rice in water and
For Guacamole: Combine all of the
tter until translucent.
Add rice to the pot and
t, pour in uncooked rice and cook for 2 minutes. Add
tequila, and garlic in refrigerator for several hours, or overnight. (I
il; add rice and stir well.
Cook covered for about 15
Boil 2 cups of chicken broth. Add rice; cover and remove from heat and let sit for 5 minutes.
In a large skillet heat oil until hot but not smoking over medium heat.
Add carrots and stir fry for 1 minute.
Add broccoli and squash stir fry for 2 minutes.
Sprinkle with garlic powder and ginger.
Add chicken broth and salt. Cook for about 3 minutes or until carrots are crisp tender.
Mix together water and cornstarch. Add to veggie mixture; stir until thickened.
Serve over rice.
nstead of water, cook the rice in an equal amount of