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 oil in heavy frying pan over medium heat, then add garlic & cumin.
Sautee until aromatic, about 2 minutes.
Add chicken breasts & saute about 2 minutes, turning chicken over to brown on both sides.
Add lemon juice & bring to a simmer, then cover & simmer 10 minutes.
Add zest & carrots & continue simmering another 10 to 20 minutes, or until chicken is fully cooked.
Season with salt & pepper to taste.
In another bowl or pan, combine hot rice with raisins & parsley, then serve.
food processor or blender with remaining rub ingredients. Grind to
Place the rice in a strainer and rinse
cups of water. Basmati rice is hard to ruin. It
Cook the rice according to packet instructions. In
Wash the rice (and soak, if desired) as described on package, if needed.
Bring water to a boil in a medium saucepan. Stir in rice, raisins, and lemon peel. When water boils again, reduce heat to medium-low, cover saucepan, and simmer 20 minutes (45 minutes for brown rice), until liquid is absorbed.
Remove from heat and let stand covered, 5 minutes. Fluff rice with a fork, spoon into a serving bowl, and sprinkle with pistachios.
Clean the rice and place all the ingredients in a heavy bottomed saucepan.
Bring the rice to a boil, then lower heat and simmer very slowly until the water has entirely evaporated.
Remove the cinnamon stick and fluff the rice gently before serving.
Set raisins to soak in water for
esh water and leave the rice to soak for at
come watery.
Add the rice to the vegetables and heat
he meantime, add the basmati rice, cinnamon stick, cloves and salt
til it runs clear). Combine rice with 8 cups water and 2
b>rice as per packet instruction. When cooked but still warm mix with
Preheat oven to 350\u00b0.
In mixing bowl, combine cooked rices. Gently toss together raisins, almonds, parsley, zest, apple, oil, orange juice, salt and pepper with combined rices.
Place mixture in casserole.
Cover with foil; heat thoroughly for 20 minutes.
Place cooked rice and cooked raisins in 9 x 12-inch baking dish.
In large saucepan (preferably Teflon), warm 3 cups of milk. In large mixer bowl beat, with mixer, eggs, sugar, cinnamon and cornstarch with remaining 1/2 cup of milk.
Add condensed milk to this mixture and beat well.
Add entire mixture to warm milk on stove and heat, stirring, until it begins to thicken.
Add vanilla extract.
Pour mixture over rice and raisins and stir well. Sprinkle with nutmeg.
Cool and refrigerate.
>with 1 inch hot water on bottom oven rack.
Spread RICE
Place the rice in a heatproof bowl and cover with boiling water.
-Rinse and clean the rice with water a few times until
ne saucepan, combine the wild rice and 3 cups of water