Type what you have

Ingredients

• ✓ long-grain white rice
• milk
• white sugar
• egg
• raisin
• vanilla extract
• cinnamon

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Stir in milk and sugar. Warm the mixture, stirring continuously, until sugar dissolves, 3 to 4 minutes. Turn Instant Pot® off. Add rice. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes.
4. 4 Beat eggs in a bowl. Remove lid of the Instant Pot®. Scoop 1 cup of pudding mixture out of the pot; add to the beaten eggs and whisk until completely blended. Pour back into the Instant Pot® and add raisins, vanilla extract, and cinnamon.
5. 5 Select Saute function. Cook until mixture thickens, about 3 minutes. Serve warm or chilled.

By Netsirk

Ingredients

• ✓ long-grain white rice
• milk
• white sugar
• margarine
• egg
• milk
• vanilla extract
• almond extract
• salt

Instructions

1. 1 Stir 4 cups milk, sugar, and rice together in a slow cooker until sugar dissolves. Add margarine, cover, and cook on High for 2 1/2 hours.
2. 2 Whisk egg, 2 tablespoons milk, vanilla, almond extract, and salt together in a bowl.
3. 3 Pour a small amount hot rice mixture into egg mixture, whisking quickly so egg doesn't cook. Pour mixture back into the slow cooker and whisk until combined. Continue to cook on High until creamy, about 15 more minutes.
4. 4 Transfer pudding to a glass baking dish. Cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

By Susan

Ingredients

• ✓ long-grain white rice
• water
• salt
• milk
• white sugar
• vanilla extract
• cinnamon
• egg yolk
• cherry
• butter

Instructions

1. 1 Bring water, rice, and salt to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until tender, about 20 minutes. Remove from heat; pour in milk and sprinkle in sugar. Stir with a whisk until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
2. 2 Place pan over medium heat, stirring frequently, until pudding reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Stir in vanilla and cinnamon. Very quickly whisk in egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add dried cherries and butter; stir thoroughly.
3. 3 Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

By John Mitzewich

Ingredients

• ✓ long-grain white rice
• water
• butter
• whole milk
• white sugar
• egg
• flour
• vanilla extract
• heavy cream
• raisin
• cinnamon

Instructions

1. 1 Bring water, rice, and butter to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
2. 2 Whisk together 2 cups milk, sugar, egg, flour, and vanilla in a bowl; pour over cooked rice in the saucepan and stir to combine. Bring to a simmer over low heat and cook, stirring occasionally, for 15 minutes.
3. 3 Stir in remaining 1 cup milk, cream, raisins, and cinnamon until thoroughly mixed. Let cool for a few minutes. Serve warm or cold.

By crys7422

Ingredients

• ✓ long-grain white rice
• water
• cinnamon stick
• milk
• white sugar
• vanilla extract
• ice
• cinnamon

Instructions

1. 1 Grind rice into very fine, cornmeal-sized pieces using a blender or coffee grinder.
2. 2 Transfer ground rice to a medium bowl, pour warm water on top, and drop in cinnamon sticks. Cover and refrigerate, 8 hours to overnight.
3. 3 Remove the cinnamon sticks. Place mixture back in the blender and puree until as smooth as possible.
4. 4 Line a sieve with a couple layers of cheesecloth and strain the mixture. Squeeze cloths to extract as much flavor as possible.
5. 5 Stir in milk, sugar, and vanilla extract until sugar has dissolved. Chill completely, at least 2 hours.
6. 6 Serve over ice, garnished with cinnamon.

By Teira H

Ingredients

• ✓ long-grain white rice
• water
• ground beef
• water
• pasta sauce
• tomato soup
• cabbage
• onion
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
3. 3 Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover.
5. 5 Simmer until cabbage is soft and tender, stirring occasionally, about 20 to 30 minutes.

By Lillian S

Ingredients

• ✓ long-grain white rice
• mussel
• shrimp
• squid
• olive oil
• chicken
• garlic
• red bell pepper
• tomato
• saffron
• paprika
• green pea

Instructions

1. 1 Bring a pot of lightly salted water to the boil: add mussels and cook until they open. Drain, and discard any unopened mussels. Boil shrimp and squid in a separate pot of lightly salted water, until opaque, 3 to 4 minutes. Drain, reserving liquid.
2. 2 Heat olive oil in a large skillet. Add chicken pieces; cook and stir until golden brown, about 5 minutes. Transfer chicken to a plate.
3. 3 Place garlic, bell pepper, and tomato cubes into the skillet; cook and stir until softened, about 3 minutes.
4. 4 Meanwhile, bring fish stock and 3 cups salted water to a boil; mix in 3 cups rice, saffron, and paprika. Bring to a boil again, cover, and reduce heat; simmer until rice is tender, about 15 to 20 minutes.
5. 5 Stir peas into the rice. Pour rice mixture into a large serving dish. Arrange cooked vegetables, chicken, and shellfish around rice. Serve hot.

By Dell

Ingredients

• ✓ long-grain white rice
• cabbage
• ground beef
• ground pork
• ground ham
• onion
• egg
• salt
• black pepper
• garlic powder
• sauerkraut
• tomato juice
• water

Instructions

1. 1 Remove the leaves from the head of cabbage.
2. 2 Mix beef, pork, ham, uncooked rice, onion, egg, salt, pepper, and garlic powder together in a bowl until well combined. Form mixture into oblong balls, using 1/2 cup of the mixture at a time. Wrap a cabbage leaf around each ball.
3. 3 Spread sauerkraut in the bottom of a large pot. Layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover and bring to a boil. Reduce the heat to low and simmer for about 3 hours, adding more water as necessary.

By Bea Gassman

Ingredients

• ✓ long-grain white rice
• chicken
• water
• onion
• bay leaf
• thyme
• salt
• pepper
• olive oil
• andouille sausage
• paprika
• chicken broth
• egg

Instructions

1. 1 Place chicken in a large pot. Add water to cover, onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender, about 50 minutes.
2. 2 Transfer chicken to a cutting board or platter and let cool completely. Remove bones, fat, and skin from chicken. Chop chicken into bite-size pieces and set aside.
3. 3 Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add chicken broth and browned sausage pieces.
4. 4 Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.
5. 5 Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.

By Campbell's Kitchen

Ingredients

• ✓ long-grain white rice
• olive oil
• chorizo sausage
• green onion
• salt
• black pepper
• goat cheese
• egg
• parsley
• garlic
• cumin
• blood orange
• cayenne pepper
• piquillo pepper
• almond

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
3. 3 Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
4. 4 Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.

By John Mitzewich

Ingredients

• ✓ long-grain white rice
• water
• pineapple
• coconut milk
• red pepper flakes
• lime

Instructions

1. 1 Rinse rice well until water runs clear. Place drained rice in the pot of electric pressure cooker (such as Instant Pot). Add water, pineapple chunks and juice, coconut milk, and red pepper flakes. Place the lid on the pot and lock in place.
2. 2 Turn the cooker on and choose the "Manual" setting and high pressure. Set the timer for 3 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. Stir in lime zest and juice.

By lutzflcat

Ingredients

• ✓ long-grain white rice
• beef broth
• condensed french onion soup
• butter
• worcestershire sauce
• basil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.
3. 3 Bake covered for 1 hour, stirring once after 30 minutes.

By MONICA RODRIGUEZ

Ingredients

• ✓ long-grain white rice
• margarine
• condensed french onion soup
• mushroom
• water

Instructions

1. 1 Melt margarine in a saucepan over medium heat. Stir in rice and cook just until lightly browned. Mix in soup, mushrooms and water. Bring to a boil. Reduce heat to low, cover and simmer 25 minutes.

By Jeff

Ingredients

• ✓ long-grain white rice
• vegetable oil
• red onion
• black pepper
• chicken broth

Instructions

1. 1 Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

By Denyse

Ingredients

• ✓ long-grain white rice
• butter
• orzo pasta
• chicken bouillon
• water

Instructions

1. 1 In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.
2. 2 Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.
3. 3 Simmer for about 20 to 25 minutes or until all water is absorbed; serve.

By CCrane

Ingredients

• ✓ long-grain white rice
• coconut milk
• water
• white sugar
• coconut

Instructions

1. 1 Gather all ingredients.
2. 2 Stir rice, coconut milk, and water together in a saucepan. Dissolve sugar into the liquid.
3. 3 Bring the mixture to a simmer then reduce heat to medium-low. Cover the saucepan and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes.
4. 4 Leaving the saucepan on the burner, turn the heat off and let rice steam until sticky, 5 to 10 minutes more.
5. 5 Garnish with shredded coconut.

By Melucy

Ingredients

• ✓ long-grain white rice
• water
• butter
• oil
• kosher salt

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse rice using a fine-mesh strainer, gently stirring by hand, until water runs somewhat clear.
3. 3 Thoroughly drain rice and place in a 8-cup microwave safe bowl or container; add water, butter or oil, and salt.
4. 4 Microwave uncovered on HIGH until water is mostly absorbed and some steam holes appear on the surface, 8 to 10 minutes.
5. 5 Cover tightly with microwave safe plastic wrap, lid, or plate; microwave on HIGH for 4 more minutes until rice is tender and water is fully absorbed. Let stand, covered, for 6 minutes.
6. 6 Uncover; fluff and taste rice using a fork. If rice is not yet tender, cover and microwave on HIGH in 1-minute intervals as needed until rice reaches desired consistency.
7. 7 Serve immediately.

By Tricia Manzanero

Ingredients

• ✓ long-grain white rice
• cream of mushroom soup
• water
• paprika
• black pepper
• chicken breast

Instructions

1. 1 Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
2. 2 Bake at 375 degrees F 45 minutes or until done.

By Campbell's Kitchen

Ingredients

• ✓ long-grain white rice
• water
• red onion
• celery
• cucumber
• feta cheese
• olive oil
• red wine vinegar

Instructions

1. 1 Place rice and water in a medium-size pot. Bring water to a boil, when boiled reduce heat to a simmer, cover pot and let rice cook until tender.
2. 2 In a large mixing bowl, combine red onion, celery, and cucumber. Crumble the feta into the bowl. Cover the vegetable mixture with cooked rice, cover and let sit for 5 minutes.
3. 3 Toss vegetable and feta with oil and vinegar, and serve.

By danielle

Ingredients

• ✓ long-grain white rice
• butter
• water
• salt

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt.
2. 2 Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid.
3. 3 Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

By zeebee

Ingredients

• ✓ long-grain white rice
• chicken broth
• corn
• pea
• carrot
• onion
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.
3. 3 Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes.

By Julie T

Ingredients

• ✓ long-grain white rice
• olive oil
• onion
• chicken broth
• garlic salt

Instructions

1. 1 Heat oil in a nonstick saucepan over medium-high heat until almost smoking. Add rice; cook and stir quickly to toast, 2 to 3 minutes. Add onions and sauté for 1 minute.
2. 2 Stir in broth and garlic salt; bring to a boil. Reduce the heat to low, cover, and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from the heat and allow to rest for 5 minutes. Uncover and fluff with a fork.

By Mark S

Ingredients

• ✓ long-grain white rice
• chicken stock
• tomato sauce
• olive oil
• salt
• sazon seasoning
• garlic powder
• chicken bouillon

Instructions

1. 1 Place chicken stock, rice, tomato sauce, olive oil, salt, sazon seasoning, garlic powder, and chicken bouillon in the rice cooker; stir to combine. Cover and cook according to manufacturers' instructions for one cycle until rice is tender and fluffy, 20 to 25 minutes.

By jamillet

Ingredients

• ✓ long-grain white rice
• vegetable oil
• green chili
• black pepper
• chicken broth

Instructions

1. 1 Heat vegetable oil in a saucepan over medium heat. Stir rice in hot oil until coated; add green chiles and continue cooking until rice begins to brown lightly, 2 to 3 minutes. Season rice with pepper. Pour broth into the saucepan; bring to a boil. Reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed and the rice tender, about 20 minutes.

By cburkholder

Ingredients

• ✓ long-grain white rice
• vegetable
• cream of chicken soup
• water
• onion powder
• chicken breast
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix vegetables, condensed soup, water, rice, and onion powder together in a 12x8-inch shallow baking dish. Arrange chicken breasts on top; cover.
3. 3 Bake in the preheated oven until chicken is no longer pink and cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with shredded cheese and serve.

By Campbell's Kitchen

Ingredients

• ✓ long-grain white rice
• dark red bean
• water
• salt
• black pepper

Instructions

1. 1 Combine water and beans in a large pan; bring to a boil. Add rice. Cover and cook until rice is completely soft, about 15 minutes. Season with salt and pepper.

By avargas88

Ingredients

• ✓ long-grain white rice
• water
• lemongrass
• water
• vegetable oil
• ginger
• jalapeno pepper
• shallot
• garlic

Instructions

1. 1 Bring 2 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 water has been absorbed, 20 to 25 minutes. Set aside.
2. 2 Puree lemongrass, 2 tablespoons water, 1 tablespoon oil, ginger, jalapeno pepper, shallot, and garlic in a food processor.
3. 3 Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; tilt skillet to coat with hot oil. Add pureed mixture to the skillet and cook until fragrant, 2 to 3 minutes. Add cooked rice and mix well.

By mrogers

Ingredients

• ✓ long-grain white rice
• water
• rutabaga
• milk
• butter
• white sugar
• salt
• black pepper
• nutmeg
• egg

Instructions

1. 1 Place the water into a saucepan, add the rice, and bring to a boil over medium-high heat. Stir once, cover, reduce heat to low; and simmer until all moisture is absorbed and rice is tender, about 20 minutes.
2. 2 Meanwhile, place the rutabaga into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until the rutabaga are tender and can be pierced with a fork, about 10 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
4. 4 Drain the rutabaga, and place into a mixing bowl. Add the milk, butter, sugar, salt, pepper, and ground nutmeg. Beat or mash the rutabaga until smooth. Stir in the cooked rice, and beat in the egg yolks.
5. 5 Beat the egg whites in a separate bowl until stiff peaks form. Fold gently into the rutabaga mixture. Spoon mixture into prepared casserole dish.
6. 6 Bake in preheated oven until top is lightly browned, about 1 hour.

By PJ's kitchen

Ingredients

• ✓ long-grain white rice
• water
• all-purpose flour
• salt
• black pepper
• paprika
• thyme
• chicken breast
• butter
• water
• salt

Instructions

1. 1 Make the rice: Bring water and rice to a boil in a saucepan over medium-high heat. Reduce the heat to low, cover, and simmer until rice is tender, about 20 minutes. Remove from the heat and keep warm.
2. 2 While the rice is cooking, prepare the chicken: Whisk flour, salt, pepper, paprika, and thyme together in a medium bowl. Dredge chicken breasts in flour mixture, turning several times, until well coated. Reserve 2 tablespoons flour mixture for the gravy.
3. 3 Melt butter in a large skillet over medium heat. Cook coated chicken in the skillet until golden brown on the outside and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Use tongs to transfer chicken to a plate, leaving any drippings in the skillet.
4. 4 Make the gravy: Whisk 3/4 cup water, reserved 2 tablespoons flour mixture, and salt together in a bowl, then pour into the skillet. Whisk liquid with the pan drippings, scraping any browned bits from the bottom of the pan. Cook over medium heat, whisking constantly, until thick and bubbly. Add additional water, 1 tablespoon at a time, if the gravy is too thick.
5. 5 Serve chicken with warm rice, and ladle gravy over top.

By ANISSA925

Ingredients

• ✓ long-grain white rice
• saffron
• water
• butter
• salt

Instructions

1. 1 Place saffron in a small bowl. Add 1/2 cup boiling water; steep.
2. 2 Melt butter in a skillet that can be tightly covered over medium-high heat. Stir in rice and salt; cook, stirring constantly, until rice begins to absorb butter and becomes opaque, but do not let rice brown.
3. 3 Quickly pour in remaining 1 1/2 cups boiling water and saffron water. Cover immediately, reduce heat to low, and cook until all liquid is absorbed, about 20 minutes. For best results, do not remove the lid while the rice is cooking.

By CookingForDummies