d vanilla into the hot pudding.
Place a layer
Soak raisins in enough water to make 1 cup of juice, overnight or a few hours.
Mix all ingredients well, except vanilla.
Let stand 5 minutes.
Cook and stir on medium heat until mixture comes to a full boil.
Pudding will thicken as it cools.
Remove from heat.
Stir in vanilla.
Cool 20 minutes or more and stir.
Serve warm or chilled.
Makes 6 servings.
Stir brown rice, 1 1/4 cup milk, sugar, and salt together in a saucepan over medium heat until thick and creamy, 15 to 20 minutes. Lower heat to medium-low.
Stir 1 cup milk, egg, cinnamon, and raisins into rice mixture, stirring constantly, until desired thickness, 3 to 5 minutes.
Remove from heat and stir butter and vanilla extract into mixture.
Pour pudding into serving dish and garnish with nutmeg. Allow to cool to room temperature before serving, about 20 minutes.
Set a 1 1/2-quart baking dish in shallow pan on oven rack. Pour water 1 inch deep around dish.
Pour pudding in baking dish. Bake at 350\u00b0 for 45 minutes or until knife inserted off center comes out clean.
Makes 8 servings.
ottom oven rack.
Spread RICE in bottom of lightly oiled
br>Saute the long grain rice, onion, carrot and raisins over
In rice cooker prepare rice as for 2. (Note: There
f vanilla essence (optional). Put rice or sago in a buttered
Measure your short grain rice with the mearuing cup you
Preheat oven to 350 degrees.
Grease and flour either a 10 inch tube pan or bundt pan.
I use Bakers Joy spray,.
In a large bowl combine cake mix, pudding mix, eggs, sour cream and vegetable oil.
Blend well, then mix for 3 minutes at medium speed.
Stir in raisins and walnuts.
Pour into prepared pan.
Bake for 1 hour.
Cool in pan for 15 minutes.
Remove from pan and continue cooling on cake rack.
Sprinkle with powdered sugar.
Mix sugar and cinnamon in a large bowl.
Beat in the eggs and slowly add your milk and vanilla.
Stir in the rice, raisins and butter.
Pour the mixture into 13 x 9-inch pan.
Bake at 350\u00b0 for about 1 hour or until toothpick comes out clean when inserted in pudding.
RAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the
Melt 1/2 stick oleo in baking pan.
Mix rice, sugar, milk, applesauce, 1 stick oleo (melted ) and eggs (well beaten), then add raisins.
Pour into baking pan of which butter has been melted.
Bake until set and lightly brown in 375\u00b0 to 400\u00b0 oven. Don't overbake.
Cook rice as per package instructions using
Beat together eggs, sugar, cinnamon, nutmeg and vanilla.
Add scalded milk, cooked rice and drained raisins. Cook at 350\u00b0 for about 30 minutes or until knife comes clean.
eat. Saute the long grain rice, onion, carrot and raisins for
Cook rice according to package directions.
Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in tomatoes, seasonings and rice.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350\u00b0 for 50-55 minutes. Sprinkle with cheese.
Bake, uncovered, 5-10 minutes longer or until cheese is melted.
**Idea: Using instant brown rice in this recipe cuts down on the cooking time. Try substituting cheddar cheese with a more mild Monterey Jack Cheese.
dd 1 tablespoon salt and rice to boiling water and cook
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
br>Serve over cooked rice.
*Original recipe did not contain bacon