-----Gumbo--------.
Follow recipe on gumbo base container to
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
trips.
For the Basmati Rice: In a 2-quart heavy
eavy 2-quart saucepan, bring rice, milk, sugar and salt to
ixture.
Stir in the rice.
Pour into ungreased 1
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
Put milk and rice in top of double boiler.
Cover and cook over hot water (low heat) until rice is tender.
Stir and test from time to time. Beat until blended the eggs, sugar and flavoring.
Add small amount of rice and milk mixture.
Then return all to top of double boiler, mixing well.
Let remain on heat for 2 to 3 minutes longer (165\u00b0).
Cover and cool.
Boil 1 1/3 cup of water. Add rice, cover and simmer for 15-20 minutes until rice is tender.
In a 2 quart casserole dish, lightly beat egg whites and egg.
Add Splenda and beat.
Add the milk, vanilla and almond flavors and beat until well mixed.
Add the rice and stir until soupy.
Lighty sprinkle with cinnamon to top.
Bake at 350 in a water bath for 1 1/2 hours or until it is mostly firm.
Traditionally served with Lingonberries, cranberry relish can be substituted.
mall heavy saucepan, combine milk, rice, sugar and salt; bring to
Combine rice, water and salt.
Bring to low boil; reduce heat. Cover and simmer 15 minutes.
Cook milk, sugar, butter and rice over medium heat until thickened (30 to 45 minutes), stirring often.
Sprinkle with cinnamon and/or nutmeg before serving.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square baking dish.
Stir milk into rice until evenly combined. Mix eggs, sugar, pudding mix, butter, vanilla extract, and salt into rice mixture; transfer to the prepared baking dish.
Bake in the preheated oven until a knife inserted in the pudding comes out clean, about 1 hour.
Rinse heaping cup of medium grain rice (not instant rice). Heat milk; add rice.
Cook rice and milk until rice is soft.
Beat 6 egg yolks.
Add sugar and salt to rice when soft.
Add beaten egg yolks and stir fast to whip pudding.
Add vanilla and lemon flavoring.
Remove from heat.
As pudding cools, fluff every 10 minutes or so.
Great warm or cold.
high heat.
Dump rice in heat and stir
Cook rice in milk until thick and creamy.
Add salt.
Dissolve gelatine in cold water and add to hot rice.
Let cool until it begins to set.
Whip cream; add sugar and almond flavoring and mix with rice.
Set in mold.
Serve with Crimson Raspberry Sauce.
Cook rice according to pkg. directions.
Melt the butter or margarine and add the water and uncooked rice.
Boil 10 to 15 minutes or until water disappears.
Add the milk and salt.
Boil for about 45 minutes or until milk is absorbed and rice is soft.
When cool, add the heavy cream (whipped).
Add the sugar and almonds.
Serve cold with thawed raspberries.
Cook the Minute rice and water in saucepan as directed on the Minute rice box.
Beat eggs until foamy, add sugar, fruit cocktail and juice to vanilla and evaporated milk.
Mix in the Minute rice. Put in large greased casserole dish.
Bake, covered, at 400\u00b0 for 30 minutes.
Then bake at 350\u00b0, uncovered, for 1 hour.
Combine rice and milk in heavy pan
Boil milk and rice in a double boiler for 1 1/2 hours.
Beat egg yolks with sugar, salt and spices.
Add to rice mixture.
Pour into baking dish and top with meringue (beat egg whites until stiff, add 2 tablespoons sugar and continue to beat).
Brown in slow oven (300\u00b0) for 20 to 30 minutes.