Spray the rice cooker bowl with Pam or coat with vegetable oil.
Put first 6 ingredients (rice - curry powder) in rice bowl, stirring with paddle (that comes with rice cooker) a few times. Close cover and set for regular cycle.
When rice cooker switches to \"keep warm\", srpinkle the green onion, pineapple, grapes (or cherries), and green pepper on top of the rice. Close cover and let steam for 15 minutes.
Stir rice with plastic rice paddle to combine.
Garnish with cucumber and lime wedges.
oil (about 4 quarts). Add rice and boil for 30-40
Cook rice according to directions.
Slice
our the mixture over each rice bowl and top with mitsuba.
trips.
For the Basmati Rice: In a 2-quart heavy
*Vegetables may be any combination of chopped spinach, chopped cabbage, chopped tomatoes, kernel corn, shredded carrots, diced squash, or any other ideas you may have.
In a bowl, serve up a large scoop of Rumbi rice, a
ptional: Place rice with 2 cups water in a metal bowl. Cover
rice cooker to make this recipe super easy. While the rice is
Spread the dry rice evenly into a greased roaster.
Sprinkle the seasoning packet over the top of the rice.
In a large bowl, stir together the vegetables, soup, water and mushrooms.
Pour this over the rice.
Arrange the pork chops on top.
Sprinkle with salt and pepper.
Cover with foil and bake for 1 1/2 hours at 350\u00b0.
In a medium saucepan bring rice, salt, and 3 c water
he Marinade: In a small bowl, mix soy sauce, sugar, minced
Make Rice. And set aside.
Preheat
nd ice water in a bowl, add flour combined with cornstarch
br>In a large bowl combine the rice, spinach and tofu.
arrots in a microwave-safe bowl. Add 1 tablespoon water. Cover
Divide rice among 4 bowls.
For the dressing, whisk all ingredients in a medium bowl. Season to taste.
Drizzle half the dressing over rice in bowls. Top each evenly with remaining ingredients. Drizzle with remaining dressing.
Mix rice, Ro-Tel tomatoes, garlic salt, onion salt and chili powder.
In separate bowl, mix sour cream and green chilies. Layer half of rice mixture in large casserole dish.
Cover with cheese.
Spread sour cream mixture over cheese.
Top with remaining rice mixture.
Heat in oven until hot and bubbly. Garnish with black olives or green onions or chopped tomatoes, if desired.
Heat 1 tablespoon of peanut oil in a preheated wok.
Turn heat down to medium.
Beat eggs and pepper with a fork in a small bowl. Pour 1/3 of egg mixture into wok.
Swirl wok gently so egg covers bottom of wok.
Cook over medium heat until egg mixture sets, about 1 to 2 minutes.
Remove egg from wok and cut into thin strips.
pice powder in a medium bowl. Stir in the tofu. Let