Type what you have

Ingredients

• ✓ white rice
• green lentil
• green chile pepper
• ginger root
• cumin seed
• salt
• cooking spray
• onion

Instructions

1. 1 Place the lentils and rice into a large container and cover with several inches of cool water; let stand 4 hours to overnight.
2. 2 Blend the lentils, rice, green chile peppers, and ginger together into a smooth paste using a blender or food processor. Stir the cumin seed and salt into the paste.
3. 3 Prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. Ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. Sprinkle with 1 tablespoon of onions and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.

By SUSMITA

Ingredients

• ✓ white rice
• milk
• sugar
• egg

Instructions

1. 1 In a large saucepan over high heat combine sugar and milk. When bubbles form at the edges, stir in rice and reduce heat to medium-low. Cook 60 minutes, stirring often, until rice is tender. Do not allow to boil.
2. 2 Remove from heat and vigorously stir in beaten eggs, a little at a time, until well incorporated. Serve warm.

By John J Pacheco

Ingredients

• ✓ white rice
• green cardamom
• milk
• butter
• sugar
• butter
• cinnamon

Instructions

1. 1 Crush cardamom seeds with a rolling pin until very fine; place in a deep heavy pan. Add milk, rice, and 1 cup butter; cook over medium heat, while slowly stirring, for 90 minutes. Reduce heat if necessary to prevent milk from boiling or overheating. Stir in sugar; continue cooking until thickens, about 15 minutes more.
2. 2 Pour rice mixture into a serving bowl. Add 3 tablespoons butter on top; let melt. Dust with cinnamon. Serve warm or cold.

By MaryBeth B

Ingredients

• ✓ white rice
• cabbage
• water
• butter
• onion
• salt
• pepper
• tomato juice

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart casserole dish.
2. 2 Fill a large pot with a few inches of water and insert a steamer basket; bring to a boil. Place whole head of cabbage into the steamer basket, cover, and steam until tender, 10 to 12 minutes.
3. 3 At the same time, bring 3 cups water to a boil in a saucepan. Stir in rice and reduce the heat. Cover and simmer until rice is tender and water has been absorbed, about 20 minutes.
4. 4 Melt butter in a small skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir onion into cooked rice and season with salt and pepper to taste.
5. 5 Cut leaves off cabbage and cut any larger leaves in half. Spoon 1 tablespoon rice into each leaf and roll tightly. Stack rolls in layers in the prepared casserole dish. Pour tomato juice over the rolls, using enough just to cover.
6. 6 Cover and bake in the preheated oven for 2 hours.

By starbuck

Ingredients

• ✓ white rice
• ground beef
• water
• tomato sauce
• tomato
• green bell pepper
• onion
• chili powder
• garlic salt

Instructions

1. 1 Heat a large pot over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in water, rice, tomato sauce, diced tomatoes, bell pepper, onion, chili powder, and garlic salt. Cook over high heat until boiling, about 5 minutes.
2. 2 Reduce heat, cover, and let simmer until rice is tender, about 20 minutes.

By jubilation

Ingredients

• ✓ white rice
• green bell pepper
• butter
• yellow onion
• ground beef
• salt
• black pepper
• tomato juice

Instructions

1. 1 Wash peppers thoroughly. Make a circular incision around stem to remove it. Remove seeds; rinse inside of pepper. Discard seeds and stems; set peppers aside.
2. 2 Melt butter in a skillet over medium heat; sauté onion until translucent, 3 to 4 minutes. Transfer to a large bowl.
3. 3 Mix ground beef into onions by hand. Season with salt and pepper. Slowly pour in rice while mixing by hand. Mix thoroughly. Stuff meat and rice mixture into peppers.
4. 4 Coat the bottom of 1 or 2 large pots with oil. Place stuffed bell peppers into the pot(s), leaving a 2-inch space at the top. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form it into balls and add to tomato juice.
5. 5 Cook over low heat, stirring every 20 to 45 minutes, until peppers split at the sides and juice thickens, 2 to 3 hours.

By moeliz

Ingredients

• ✓ white rice
• water
• cabbage leaf
• ground beef
• onion
• egg
• tomato soup
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water and rice to a boil in a saucepan.
3. 3 Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
4. 4 Meanwhile, bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
5. 5 Combine ground beef, 1 cup of cooked rice, onion, beaten egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.
6. 6 Spoon about 2 tablespoons of beef mixture onto each cabbage leaf.
7. 7 Bring one end of the cabbage leaf over the mixture.
8. 8 Roll and tuck in the ends to prevent the filling from falling out.
9. 9 Arrange cabbage rolls seam-side down in a large skillet over medium heat.
10. 10 Pour remaining tomato soup over the rolls.
11. 11 Cover and bring to a boil. Reduce heat to low and simmer, basting with the sauce often, until beef is cooked through, about 40 minutes..
12. 12 Serve and enjoy!

By Judy

Ingredients

• ✓ white rice
• water
• milk
• salt
• water
• salt
• rye flour
• all-purpose flour
• butter

Instructions

1. 1 Combine rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until water is absorbed. Stir in milk, cover, and cook until milk is absorbed by the rice, about 20 minutes. Season with salt to taste.
2. 2 Preheat the oven to 450 degrees F (220 degrees C).
3. 3 In a medium bowl, stir together salt and rye flour. Stir in water. Mix in all-purpose flour 1 tablespoon at a time until dough is just past the sticky stage. Divide the dough into 16 equal portions.
4. 4 On a lightly floured surface, roll each piece of dough out into a thin circle, 6 inches in diameter. The dough should be as thin as possible. Place about 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to within 1 inch of the edges. Fold the edges of the dough upward, and crimp the edges so as to allow the pastries to hold their shape. Pinch the sides at each end to form a little boat. Place pastries about 3 inches apart on an ungreased baking sheet, and brush the tops with butter.
5. 5 Bake for 10 to 15 minutes in the preheated oven, until the dough is firm, and the rice porridge is slightly browned on the top. Serve warm.

By Sara A

Ingredients

• ✓ white rice
• leek
• chicken
• bay leaf
• garlic
• prune
• water
• kosher salt
• black pepper
• thyme

Instructions

1. 1 Cut off the leek tops (the dark green, fibrous parts) and wash well. Set aside the leek bottoms.
2. 2 Put clean leak tops in the bottom of a large pot. Place chicken on top and add bay leaf, garlic, dried plums, and 3 quarts water. Set over high heat until it starts to simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing the chicken under the liquid with tongs, for 1 hour 15 minutes.
3. 3 Meanwhile, prepare leek bottoms by trimming off the root ends and slicing them in half lengthwise. Turn leeks and cut crosswise into ½-inch slices. Transfer to a large bowl and fill with cold water so leeks are floating. Toss with your hands to loosen dirt. Grab leeks with your hands, shake gently to remove water, and transfer to another bowl. Place in the refrigerator until needed.
4. 4 Carefully lift chicken with two forks, let liquid drain from the cavity, and place it in a bowl. Separate meat from skin and bones. Tear meat into bite-sized pieces put in the refrigerator until needed.
5. 5 Place skin and bones back into the pot and gently simmer for 1 more hour.
6. 6 Set a colander in a bowl. Use a skimmer spoon to transfer all solids from the broth to the colander. Discard solids and transfer any broth back to the pot.
7. 7 Add half of the sliced leeks to the pot with salt, pepper, and rice. Simmer, stirring occasionally, for 1 hour, skimming some fat off if you want and adding more water if it's reducing down too much.
8. 8 Add remaining sliced leeks, chicken, and thyme. Simmer over medium-low for 20 minutes. Taste and adjust seasonings. Serve.

By John Mitzewich

Ingredients

• ✓ white rice
• water
• olive oil
• onion
• sazon seasoning
• adobo seasoning
• garlic
• black pepper
• red bean
• green olive

Instructions

1. 1 Bring water, rice, and olive oil to a boil in a saucepan over high heat. Mix in onion, Sazón seasoning, adobo seasoning, garlic, and black pepper. Reduce heat to medium-low; cover and cook for 10 minutes.
2. 2 Add beans and olives and cook until liquid has been absorbed, about 10 minutes. Mix before serving.

By Alicia

Ingredients

• ✓ white rice
• water
• milk
• egg
• white sugar
• vanilla pudding mix
• butter
• vanilla extract
• salt

Instructions

1. 1 Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch square baking dish.
3. 3 Stir milk into cooked rice until evenly combined. Mix in beaten eggs, sugar, pudding mix, butter, vanilla, and salt until incorporated; transfer to the prepared baking dish.
4. 4 Bake in the preheated oven until a knife inserted into pudding comes out clean, about 1 hour.

By Karen Olson

Ingredients

• ✓ white rice
• cabbage
• vegetable oil
• onion
• garlic
• ground beef
• pork sausage
• egg
• tomato juice

Instructions

1. 1 Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes.
2. 2 Separate leaves and let cool. Reserve 1 ½ cups cooking water.
3. 3 Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
4. 4 Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
5. 5 Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
6. 6 Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
7. 7 Cook on High for 30 minutes. Switch to Low and cook for 6 ½ hours.

By Locally Grown

Ingredients

• ✓ white rice
• tomato
• tomato sauce
• chicken broth
• corn
• bacon
• onion
• red bell pepper
• black olive
• salsa
• chili powder
• cumin

Instructions

1. 1 Combine tomatoes, rice, tomato sauce, chicken broth, corn, bacon, onion, red bell pepper, olives, salsa, and chili powder in a rice cooker. Seal the cooker and select rice setting according to manufacturer's instructions; cook until tender, 20 to 25 minutes.

By suept

Ingredients

• ✓ white rice
• butter
• linguica sausage
• onion
• green bell pepper
• red bell pepper
• black pepper
• basil
• oregano
• bean
• water

Instructions

1. 1 Melt butter in a large, heavy pot over medium-high heat; add linguica, onion, bell peppers, black pepper, basil, and oregano. Sauté until vegetables are very tender, 10 to 15 minutes.
2. 2 Stir beans into linguica-vegetable mixture; cook until beans are softened, about 5 minutes.
3. 3 Pour in water; stir in rice. Cover the pot, reduce heat to low, and simmer until rice is tender and liquid is completely absorbed, 20 to 25 minutes.

By Cathy Chace

Ingredients

• ✓ white rice
• butter
• onion
• jalapeno pepper
• tomato
• salt
• black pepper
• water
• sour cream
• cheddar cheese

Instructions

1. 1 Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeño peppers in butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Add just enough water to cover rice.
2. 2 Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.

By Megan

Ingredients

• ✓ white rice
• butter
• onion
• green bell pepper
• celery
• garlic
• tomato
• chili powder
• beef bouillon granules
• salt

Instructions

1. 1 Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.

By Cathy C

Ingredients

• ✓ white rice
• water
• cabbage
• butter
• onion
• ground chicken
• egg
• garlic
• salt
• black pepper
• marjoram
• tomato sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
3. 3 Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
4. 4 Heat butter in a skillet over medium heat, and cook and stir onion until softened and translucent, about 5 minutes. Stir together cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
5. 5 Place some of the meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into the prepared baking dish. Pour tomato sauce over the rolls.
6. 6 Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of the casserole should read at least 160 degrees F (70 degrees C).

By JRebel

Ingredients

• ✓ white rice
• olive oil
• bratwurst
• onion
• garlic
• fennel seed
• sauerkraut
• chicken soup base
• water
• raisin
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook Bratwurst until browned, breaking it up into chunks as it cooks, about 10 minutes.
2. 2 Stir in onions and garlic, and cook until onions are translucent, about 5 minutes. Mix in fennel seed and sauerkraut with juice, and allow the mixture to pan-fry for 2 minutes without stirring.
3. 3 Stir in rice and soup base until incorporated, about 2 minutes. Stir in water, raisins, and black pepper. Bring to a boil and cook, stirring frequently, for 5 minutes.
4. 4 Reduce heat to a simmer, and cook until rice is tender and almost all the water has been absorbed, about 30 minutes.

By Natdiamond

Ingredients

• ✓ white rice
• water
• olive oil
• chourico sausage
• onion
• garlic
• tomato sauce
• red pepper flakes
• italian seasoning
• salt
• pepper
• fava bean

Instructions

1. 1 Bring the water to a boil in a pot; stir the rice into the boiling water, reduce heat to low, place cover on the pot, and allow the rice to cook until all the moisture is absorbed, about 30 minutes.
2. 2 As the rice cooks, heat the oil in a skillet over medium heat. Cook the chourico in the hot oil for 2 minutes. Add the onions and garlic to the sausage and continue cooking until the vegetables are soft and the chourico has browned, 5 to 7 minutes.
3. 3 Stir the tomato sauce into the chourico mixture. Reduce heat to low. Season with the red pepper flakes, Italian seasoning, salt, and pepper; simmer until thoroughly heated, 10 to 15 minutes. Stir the fava beans into the mixture and continue cooking just long enough for the beans to heat, 2 to 3 minutes. Serve over rice.

By Raquel Teixeira

Ingredients

• ✓ white rice
• chicken broth
• tomato sauce
• bacon
• onion
• tomato
• green bell pepper
• chili powder
• salt
• black pepper
• black olive
• corn

Instructions

1. 1 Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon.
3. 3 Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper.
4. 4 Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.

By DEED330

Ingredients

• ✓ white rice
• butter
• onion
• garlic
• beer
• sazon seasoning
• saffron
• white wine
• hot sauce
• salt
• shrimp
• parsley

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onion and garlic; cook until tender but not brown, about 5 minutes. Stir in beer, sazón, white wine, hot sauce, and salt; bring to a boil. Reduce heat; simmer for 15 minutes.
2. 2 Add shrimp to the skillet; cook until pink, 3 to 4 minutes. Add rice; cook until heated through, about 5 minutes. Stir in parsley.

By Melissa Rapoza Fragoza

Ingredients

• ✓ white rice
• chicken thigh
• water
• onion
• pickle
• black peppercorn
• bay leaf
• vegetable oil
• tomato paste
• potato
• salt
• sour cream

Instructions

1. 1 Rinse chicken under cold running water. Place in a large pot, add water to cover, and bring to a boil over high heat. Skim off foam and reduce heat to low.
2. 2 Meanwhile, peel one onion and chop coarsely. Slice the other onion and set aside. Cut pickles into julienne strips.
3. 3 Add chopped onion, peppercorns, and bay leaf to the pot with the chicken and simmer until the meat is tender, 1 to 1 1/2 hours.
4. 4 Remove chicken thighs from the broth and cut into thin slices. Discard bones.
5. 5 Heat oil in a skillet over medium heat and cook sliced onion and pickles until soft and translucent, about 5 minutes. Stir in tomato paste until well combined.
6. 6 Remove chopped onion from stock with a slotted spoon. Add rice to the stock and cook for 3 minutes. Add cubed potatoes, pickle-onion mixture, and chicken slices. Continue to cook until rice and vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of sour cream.

By Magda

Ingredients

• ✓ white rice
• water
• cabbage
• ground beef
• ketchup
• egg
• garlic powder
• salt
• pepper
• tomato
• onion
• raisin
• citric acid
• white sugar

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Fill a large pot with water; bring to a boil. Add 1 head cabbage; boil until softened but still firm, about 5 minutes. Remove cabbage from pot; cool for 15 minutes. Repeat with remaining 1 head cabbage.
3. 3 Add ground beef, cooked rice, ½ cup ketchup, eggs, 1 ½ teaspoons garlic powder, salt, and black pepper to a bowl; mix with your hands until well combined.
4. 4 Shave a slice off large veins in center of cabbage leaves so they're easier to roll. Place a heaping spoonful filling in center of 1 leaf. Fold in left and right edges, then roll up leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling leaves; set aside smaller cabbage leaves.
5. 5 Chop reserved cabbage leaves; add to a large pot. Add crushed tomatoes, sliced onion, raisins, ½ cup ketchup, remaining 1 ½ teaspoons garlic powder, citric acid powder (sour salt), salt, and black pepper. Stir in ½ cup white sugar; bring to a boil.
6. 6 Taste sauce; add remaining ½ cup sugar if desired. Place cabbage rolls into sauce. Pour remaining 1 cup ketchup on top of rolls. Cover pot; reduce heat to a simmer.
7. 7 Cook rolls for 3 hours, basting every 30 minutes.

By merri rosenthal

Ingredients

• ✓ white rice
• cabbage
• water
• vegetable oil
• onion
• ground beef
• ground pork
• salt
• black pepper
• carrot
• tomato paste
• sour cream
• mixed herbs

Instructions

1. 1 Make slits in cabbage base or cut out entire core. Fill a large saucepan 1/3 full of water; bring to a boil. Cook whole cabbage in boiling water, turning occasionally, until softened, 15 to 20 minutes. Drain and cool. Cut cabbage leaves off cabbage one by one, trying to keep them intact. Cut out any tough, thick center ribs of the large leaves with a sharp knife.
2. 2 Bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Heat 2 tablespoons oil in a skillet. Cook 1/2 of the onions in hot oil until soft and translucent, about 5 minutes. Transfer to a large bowl. Add cooked rice, ground beef, ground pork, salt, and pepper to onions in the bowl; mix with your hands until filling is well combined.
4. 4 Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Repeat with remaining cabbage and filling.
5. 5 Heat remaining 1 tablespoon oil over medium-high heat and fry cabbage rolls in hot oil until browned, 2 to 3 minutes per side. Transfer to a large pot and sprinkle with remaining onion and grated carrots.
6. 6 Stir together tomato paste and sour cream in a medium bowl until well combined. Whisk in 1 cup water; season with salt and herbs. Pour over cabbage rolls.
7. 7 Cover the pot and cook over medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.

By Olechka_Kavalenko

Ingredients

• ✓ white rice
• chicken stock
• garlic
• parsley
• curry powder
• saffron
• salt
• black pepper
• olive oil
• onion
• chicken
• shrimp
• lobster tail
• clam
• mushroom
• green pea
• mussel

Instructions

1. 1 Rinse the rice with cold water; drain; set aside. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside.
2. 2 Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid.
3. 3 Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes.

By ZapnTatersMom

Ingredients

• ✓ white rice
• cabbage
• water
• salt
• ground beef
• ground pork
• egg
• onion
• parsley
• garlic powder
• salt
• black pepper
• tomato sauce
• white vinegar
• white sugar

Instructions

1. 1 Place cabbage in a stockpot; pour over enough water to cover. Add 1/4 teaspoon salt; bring to a boil over medium-high heat. Turn cabbage every 2 to 3 minutes; transfer any leaves that separate from cabbage into a strainer to drain and cool. Continue to boil until all the leaves have cooked, about 15 minutes. Reserve 1 1/2 cups of cabbage cooking water. Cut out the tough, thick center ribs of any large cabbage leaves with a sharp knife.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Mix ground beef, ground pork, cooked rice, eggs, onion, fresh parsley, garlic powder, salt, and pepper in a large bowl until combined. Lay 1 cabbage leaf on a flat surface; place 1 heaping tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up.
4. 4 Repeat with remaining large cabbage leaves and filling.
5. 5 Cut any leftover cabbage leaves into pieces and place in the bottom of a roasting pan. Layer stuffed cabbage rolls on top.
6. 6 Combine tomato sauce, reserved cabbage water, white vinegar, and white sugar in a bowl; pour mixture over cabbage rolls. Cover roasting pan with aluminum foil.
7. 7 Bake in the preheated oven until filling is cooked through and sauce has thickened, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

By Jillian

Ingredients

• ✓ white rice
• milk
• sugar
• egg
• milk
• vanilla extract
• salt
• all-purpose flour
• active dry yeast
• white sugar
• vanilla sugar
• egg
• milk
• butter
• egg

Instructions

1. 1 Combine 1/2 gallon milk, rice, and sugar in a slow cooker. Cook on High until rice is puffy but mixture is still thin, about 3 hours 15 minutes.
2. 2 Mix 3 eggs, 1/4 cup milk, vanilla extract, and salt together in a bowl. Add 1/2 cup of the hot rice mixture, stirring in 1 tablespoon at a time, until blended. Pour mixture into the slow cooker, stirring constantly. Cook on Low until rice has absorbed all the liquid, about 30 minutes more. Let cool to room temperature, about 2 hours.
3. 3 Meanwhile, place flour, yeast, sugars, egg, lukewarm milk, and melted butter in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes. Let rise in a warm place until doubled in volume, about 30 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Butter an 11-inch springform pan. Smooth dough into the pan.
5. 5 Whisk 2 eggs and brush all but 1 tablespoon onto the dough. Pour rice pudding onto the dough and brush top with remaining egg wash.
6. 6 Bake in the preheated oven until a toothpick inserted into the cake layer comes out clean, about 25 minutes. Let cool for 5 minutes and release cake from the pan. Let cool completely. Refrigerate until thoroughly chilled, 6 hours to overnight.

By brandy

Ingredients

• ✓ white rice
• parsley
• lemon
• baby squid
• pea
• rosemary
• saffron
• seafood stock
• white wine
• clam
• mussel
• shrimp
• butter bean
• green bean
• romano bean
• paprika
• salt
• tomato
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
2. 2 Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
3. 3 Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

By Allrecipes

Ingredients

• ✓ white rice
• water
• curry powder

Instructions

1. 1 Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.

By nickval2010

Ingredients

• ✓ white rice
• milk
• sugar
• date

Instructions

1. 1 Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.

By BMaryGreen