Type what you have

Ingredients

• ✓ rice
• water
• milk
• raisin
• margarine
• cinnamon
• sugar

Instructions

1. 1 Bring rice, water, milk, raisins, and margarine to a boil in a saucepan over medium-high heat, stirring occasionally. Reduce heat to low, cover, and cook until liquid has absorbed and rice is tender, about 15 minutes. Mix together cinnamon and sugar; sprinkle over rice to serve.

By Dave

Ingredients

• ✓ rice
• strawberry
• white sugar
• heavy cream
• vanilla sugar
• milk chocolate

Instructions

1. 1 Combine strawberries and sugar and set aside to macerate.
2. 2 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold in macerated strawberries and rice. Sprinkle with grated chocolate.

By Tinkerbell

Ingredients

• ✓ rice
• water
• sugar
• sweetened condensed milk
• milk

Instructions

1. 1 Bring water, rice, and sugar 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, 15 to 20 minutes.
2. 2 Mix cooked rice, sweetened condensed milk, and milk in a large bowl. Fill ice pop molds with mixture. Freeze until solid, at least 2 hours.

By Charlie cheesecake

Ingredients

• ✓ rice
• eggnog
• vanilla extract
• nutmeg
• salt
• half-and-half
• egg

Instructions

1. 1 Combine eggnog, rice, vanilla extract, nutmeg, and salt in a saucepan; cook and stir over medium heat until bubbling, about 5 minutes.
2. 2 Whisk half-and-half and egg together in a heatproof bowl; whisk in some of the hot eggnog mixture, whisking quickly to avoid scrambling the egg. Pour the mixture back into the saucepan; cook and stir until pudding is thick, about 5 minutes.

By WM in Vegas

Ingredients

• ✓ rice
• cooking spray
• pie crust
• peach
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Coat a 12-cup muffin tin with cooking spray.
2. 2 Roll out pie dough onto a flat, clean surface; cut dough into 12 round circles wider than muffin cup width. Press 1 dough circle into each prepared muffin cup. Cut out round aluminum foil circles; press over dough circles and fill each with 1 tablespoon rice.
3. 3 Place crusts in the preheated oven; decrease the oven temperature to 400 degrees F (200 degrees C) and bake until crusts set and golden, about 10 minutes. Remove foil and rice. Cool crusts completely, 15 to 25 minutes.
4. 4 Meanwhile, beat heavy cream, sugar, and vanilla extract together in the bowl of a stand mixer fitted with the whisk attachment on medium speed until bubbly and frothy. Continue beating until mixture starts to thicken and lines can be seen from whisk, 2 to 3 minutes. Increase mixer speed to medium-high; beat until cream is billowy and doesn't droop when whisk is turned upside down, 30 to 60 seconds. Beat 20 seconds more if not ready, making sure not to over beat or it will curdle. Refrigerate whipped cream until ready to use
5. 5 Divide whipped cream among baked crusts; top with peaches. Chill in the refrigerator for 5 to 10 minutes.

By Melody Puls

Ingredients

• ✓ rice
• milk
• sugar
• egg
• raisin
• vanilla extract
• cinnamon

Instructions

1. 1 Place milk, rice, and sugar in a large pot. Bring to a boil. Reduce heat and simmer until rice is tender, 20 to 25 minutes.
2. 2 Beat eggs in a bowl. Add a small amount of the rice mixture to the eggs to temper them. Pour mixture into the pot; add raisins and vanilla extract. Let cook until thickened, 15 to 20 minutes more. Add more milk if pudding gets too thick. Pour into a serving bowl and sprinkle cinnamon on top.

By Rachel Sitar Tubbs

Ingredients

• ✓ rice
• milk
• salt
• golden raisin
• egg
• white sugar
• butter
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Place cooked rice in a medium saucepan. Add 1 ½ cups milk and salt; cook and stir over medium heat until thick and creamy, 15 to 20 minutes.
3. 3 Add remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar; continue cooking, stirring continuously, until well blended, 2 to 3 minutes more.
4. 4 Remove saucepan from heat; stir in butter and vanilla extract.
5. 5 Serve warm and enjoy!
6. 6 Store your rice pudding in an airtight container in the refrigerator for about three days. Reheat thoroughly on the stove, adding more milk as-needed to retain the creamy texture.

By Jennifer Korpak Bechtel

Ingredients

• ✓ rice
• milk
• coconut
• white sugar
• jaggery
• cardamom
• ghee
• cashew
• raisin

Instructions

1. 1 Place the rice in a bowl and cover with a few inches of cold water; let soak for 1 hour. Drain in a sieve.
2. 2 Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk. Reduce heat to low and cook until the rice is tender and the mixture is thick and creamy, 30 to 45 minutes.
3. 3 Heat the ghee in a small skillet over medium heat. Fry the cashews and raisins in the ghee until the cashews are lightly browned and the raisins plump; stir the mixture into the rice. Eat right away, or better, chill in the refrigerator for a few hours and serve. If the kheer gets too thick, thin it out with some milk.

By SUSMITA

Ingredients

• ✓ rice
• olive oil
• chicken breast
• button mushroom
• heavy cream
• egg yolk
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chicken and sear until lightly browned, 2 to 3 minutes per side. Remove from the skillet.
2. 2 Add drained mushrooms to the juices in the skillet and cook until they start to pop, about 5 minutes.
3. 3 Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
4. 4 Serve with cooked white rice.

By CeliaBC

Ingredients

• ✓ rice
• chicken breast
• french onion soup mix
• cream of mushroom soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil.
3. 3 Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center, about 15 minutes more.

By sharker

Ingredients

• ✓ rice
• chicken stock
• herbes de provence
• sea salt
• pepper

Instructions

1. 1 Bring chicken stock, rice, herbes de Provence, salt, and black pepper to a boil in a medium saucepan; stir together. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Fluff with a fork before serving.

By Jennifer Green

Ingredients

• ✓ rice
• milk
• rice flour
• white sugar
• applesauce
• baking powder
• vegetable oil

Instructions

1. 1 Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.
2. 2 Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.

By Jamie West

Ingredients

• ✓ rice
• chicken
• vegetable blend
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken, rice, and vegetables into a large saucepan or Dutch oven; stir in water until smooth. Place over medium-high heat and bring to a boil; stir constantly.
3. 3 Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 25 minutes. Cool completely before serving; store covered in the refrigerator.

By LUVSNOW17

Ingredients

• ✓ rice
• ground beef
• brown sugar
• onion
• ketchup
• ketchup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine the beef, rice, brown sugar, onion and 1 tablespoon ketchup. Mix well and place in a 5x9 inch loaf pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes. Spread remaining 1/2 cup ketchup over the top of the loaf. Bake for 15 more minutes.

By Rebecca

Ingredients

• ✓ rice
• raisin
• milk
• honey
• butter
• lemon rind
• lemon juice
• cinnamon

Instructions

1. 1 Combine rice, raisins, milk, honey, and butter in a saucepan. Bring mixture to a boil, reduce heat, and let it simmer for 15 minutes; occasionally stirring. Stir in lemon rind and juice.
2. 2 Serve rice in bowls; garnish with cinnamon and slivered almonds if desired.

By Susan

Ingredients

• ✓ rice
• chicken breast
• cream of chicken soup
• cream of mushroom soup
• cream of celery soup

Instructions

1. 1 Cut chicken breasts into large chunks.
2. 2 Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.

By Linda

Ingredients

• ✓ rice
• water
• chili bean
• tomato sauce
• water
• sour cream
• corn chip
• mexican cheese blend

Instructions

1. 1 Bring rice and 2 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.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend.
4. 4 Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.

By rpeijm

Ingredients

• ✓ rice
• bacon
• onion
• okra
• chicken broth
• water

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, 7 to 9 minutes. Drain all but 1 tablespoon grease from the skillet. Crumble bacon and set aside.
2. 2 Heat reserved bacon grease in the skillet over medium-high heat. Add onion and sauté until tender, about 3 minutes. Add crumbled bacon, okra, and chicken broth. Reduce heat and simmer until okra is tender and falling apart, about 15 minutes.
3. 3 Add rice to the skillet and pour in water. Cover and simmer until rice is fluffy, about 20 minutes.

By NCREE

Ingredients

• ✓ rice
• chicken broth
• mushroom stem
• mushroom piece
• water
• green onion
• butter

Instructions

1. 1 Combine broth, rice, mushrooms, water, green onions, and butter in a large pot or Dutch oven over medium-high heat. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 20 minutes. Remove from heat and let stand until liquid is absorbed, about 5 minutes.

By Sharol

Ingredients

• ✓ rice
• cream of chicken soup
• chicken
• mixed vegetable
• water
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

By Jennifer

Ingredients

• ✓ rice
• turkey sausage
• onion
• green bell pepper
• lentil
• chicken broth

Instructions

1. 1 In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.

By jill

Ingredients

• ✓ rice
• olive oil
• onion
• green pepper
• tortilla broth
• tomato paste
• black bean
• cilantro

Instructions

1. 1 Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
2. 2 Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.

By Campbell's Kitchen

Ingredients

• ✓ rice
• butter
• chicken broth
• chicken breast
• monterey jack cheese
• sweet corn
• green enchilada sauce
• corn tortilla

Instructions

1. 1 In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
4. 4 Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!)
5. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes.

By smooch

Ingredients

• ✓ rice
• smoked sausage
• red bell pepper
• sweet chili garlic sauce
• pineapple

Instructions

1. 1 Cook and stir sausage and bell pepper in a large saucepan over medium-high heat until sausage is lightly browned and peppers are tender, about 5 minutes.
2. 2 Add chili garlic sauce and pineapple; cook and stir for 5 minutes.
3. 3 Serve over cooked rice.

By Hillshire FarmR Brand

Ingredients

• ✓ rice
• vegetable oil
• egg
• green onion
• soy sauce

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Spread rice in a flat layer in hot oil; cook until crispy on the bottom, 2 to 3 minutes.
2. 2 Stir egg into rice until scrambled, about 2 minutes more. Sprinkle green onions on top and season with soy sauce.

By caquilter

Ingredients

• ✓ rice
• garlic
• parsley
• thyme
• rosemary
• black pepper
• salt
• cayenne pepper
• butter
• chicken
• sherry vinegar

Instructions

1. 1 Combine rice, garlic, parsley, thyme, rosemary, black pepper, 1/2 teaspoon salt, and cayenne in a mixing bowl. Pour in butter. Mix until thoroughly combined. Cover and transfer into a refrigerator for at least 30 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Lightly oil an oven-safe skillet or roasting pan.
3. 3 Loosen the skin on the top of the chicken near the legs, enough to allow a small rubber spatula to slide between the breast meat and the skin. Slowly push the spatula under the skin on either side of the breastbone, all the way to the front of the chicken, trying not to make the opening near the cavity too large.
4. 4 Stuff the chilled rice mixture evenly under the skin, one spoonful at a time, pushing it to the front as you go to get an even layer of rice on either side of the breastbone. Stuff as much as you can fit under the skin without tearing it, smoothing and shaping as you work, and then place the rest of the rice into the cavity.
5. 5 Place the chicken into the prepared roasting pan. Tie the legs together with a piece of kitchen string and season the skin with remaining salt.
6. 6 Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove to a plate or cutting board and let rest for 10 minutes.
7. 7 While chicken is resting, add vinegar to the fat and drippings in the skillet or roasting pan and set it over medium-high heat. Bring to a boil while scraping all the caramelized bits from the bottom of the pan. Boil to reduce slightly, 3 to 5 minutes. Strain if preferred. Serve with sliced chicken, garlic rice, and crispy skin.

By John Mitzewich

Ingredients

• ✓ rice
• water
• chicken breast
• salt
• black pepper
• cream of chicken soup
• milk
• mexican blend cheese
• biscuit dough

Instructions

1. 1 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.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Pour just enough water into a large skillet to cover the bottom in a shallow layer; add chicken pieces in a single layer. Season chicken with salt and pepper. Turn heat to medium-high and cook chicken until no longer pink in the center and the juices run clear, adding water as needed to keep pan wet, 7 to 10 minutes; drain liquid.
4. 4 Stir cooked rice, cooked chicken, cream of chicken soup, milk, and Mexican blend cheese together in a casserole dish. Smooth the top of the mixture with the back of a spoon. Arrange biscuit dough over the rice and chicken mixture, breaking dough pieces as needed to get maximum coverage and to avoid overlap.
5. 5 Bake in the preheated oven until the biscuit topping is golden brown and the bottom layer is heated through completely, 20 to 35 minutes.

By Kristi Brown

Ingredients

• ✓ rice
• olive oil
• vermicelli
• salt
• water

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
2. 2 Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
3. 3 Bring water to a boil in a saucepan.
4. 4 Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.

By Gamila Salem

Ingredients

• ✓ rice
• ground beef
• spaghetti sauce
• garlic powder
• egg
• parmesan cheese
• mozzarella cheese
• cottage cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add spaghetti sauce and garlic powder.
3. 3 Mix rice, eggs, and 1/4 cup Parmesan cheese in a bowl. Mix 2 cups mozzarella cheese, cottage cheese, and 1/4 cup Parmesan cheese in another bowl.
4. 4 Spread 1/2 of the rice mixture in a 3-quart baking dish, followed by 1/2 of the cheese mixture and 1/2 of the meat sauce. Repeat layers. Sprinkle remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese over final layer of meat sauce.
5. 5 Bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.

By SarahD

Ingredients

• ✓ rice
• butter
• all-purpose flour
• half and half
• chicken broth
• rosemary
• salt
• chicken
• mushroom
• green bell pepper
• pimento

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
2. 2 Spread the rice into the bottom of the prepared casserole dish.
3. 3 Melt butter in a saucepan over medium heat. Cook and stir flour in melted butter until frothy, 2 to 3 minutes; add half-and-half, chicken broth, rosemary, and salt to the saucepan. Stirring continually, cook the broth mixture until slightly thickened, about 5 minutes. Stir cooked chicken, mushrooms, bell pepper, and pimentos into the sauce; cook until the chicken is hot, 2 to 3 minutes. Pour the chicken mixture over the rice; stir lightly.
4. 4 Bake in preheated oven until heated through and the rice is very tender, about 30 minutes.

By Rho