Type what you have

Ingredients

• ✓ white rice
• skim milk
• cinnamon stick
• coconut milk
• sugar
• vanilla extract

Instructions

1. 1 Blend 2 cups skim milk, rice, and cinnamon sticks in a blender on low speed until rice and cinnamon are slightly chopped. Increase speed to high and blend until rice is very small and cinnamon sticks are crushed, 2 to 3 minutes. Pour rice mixture into a sealable container and cover tightly. Refrigerate for 24 hours.
2. 2 Strain rice mixture through a fine sieve into a bowl. Discard rice and cinnamon sticks. Stir remaining 6 1/2 cups milk, coconut milk, sugar, and vanilla extract into rice mixture until sugar is dissolved. Refrigerate until chilled.

By Rachel Michelle

Ingredients

• ✓ white rice
• water
• cinnamon stick
• soy milk
• sugar
• vanilla extract

Instructions

1. 1 Place 2 cups water and 1 ⅓ cups rice in a blender; pulse until rice is roughly ground. Add 3 cups water and cinnamon sticks to the blender; blend until cinnamon sticks are broken into pieces. Pour rice mixture into a large pitcher.
2. 2 Place remaining 5 cups water and remaining 1 ⅓ cups rice in the blender; blend until rice is roughly ground. Add to the pitcher.
3. 3 Cover the pitcher; refrigerate, 4 hours to overnight.
4. 4 Strain mixture through a sieve into another pitcher or bowl; discard solids.
5. 5 Stir soy milk, sugar, and vanilla extract into mixture; chill until ready to serve.

By Vanessa Megan

Ingredients

• ✓ white rice
• water
• almond
• cold brew concentrate
• blue agave nectar
• ice cube
• cinnamon stick

Instructions

1. 1 Combine rice, water, and almonds in a blender. Blend the mixture until well combined, about 2 minutes. The mixture will be coarse.
2. 2 Strain mixture through a fine sieve or cheesecloth into a pitcher; discard solids. Stir in cold brew concentrate and blue agave.
3. 3 Serve over ice. Garnish with cinnamon sticks.

By Jamie Justice Yost

Ingredients

• ✓ white rice
• water
• cinnamon stick
• almond
• sweetened condensed milk
• ice

Instructions

1. 1 Bring 4 cups water to a boil. Add cinnamon sticks and let steep for 10 minutes.
2. 2 Combine rice and almonds in a blender; blend to the consistency of sand. Transfer to a bowl and mix in cinnamon water. Cover and let sit for 6 hours.
3. 3 Strain mixture through a fine-mesh sieve twice. Save cinnamon sticks but discard almond and rice solids. Add 6 cups cold water, sweetened condensed milk, and cinnamon sticks. Serve over ice.

By Suzie Lopez O'Connor

Ingredients

• ✓ white rice
• almond
• coconut
• water
• coconut milk
• sweetened condensed milk
• water
• ice

Instructions

1. 1 Place rice, almonds, and coconut flakes into a food processor. Process until ground to the consistency of sand. Pour rice mixture into a bowl and stir in boiling water. Cover and rest for 6 hours or overnight.
2. 2 Strain rice mixture through a sieve twice, discarding ground rice, almonds, and coconut. Stir in coconut milk and sweetened condensed milk. Stir in cold water and serve over ice.

By Suzie Lopez O'Connor

Ingredients

• ✓ white rice
• cinnamon stick
• water
• sweetened condensed milk
• milk
• vanilla extract
• ice cube
• cold brew coffee
• artificial sweetener

Instructions

1. 1 Combine rice, cinnamon sticks, and water in a container and let sit for 2 hours.
2. 2 Drain rice and cinnamon sticks, but save the water. Combine rice and cinnamon sticks in a food processor or powerful blender. Process or blend until mixture resembles coarse sand.
3. 3 Place rice mixture back into soaking water and let sit for 2 hours, stirring occasionally.
4. 4 Strain rice mixture through a fine sieve into a container. Add sweetened condensed milk, milk, and vanilla extract. Stir until well combined and refrigerate horchata until ready to use.
5. 5 Fill a tall glass with ice cubes and pour equal amounts of cold coffee and horchata into the glass. Add sweetener to taste.

By Yoly

Ingredients

• ✓ white rice
• chicken broth
• chicken chunk
• cream of chicken soup
• lemon juice

Instructions

1. 1 Combine broth and chicken chunks in a large pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes.
2. 2 Stir in condensed soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 minutes.

By kaylahess

Ingredients

• ✓ white rice
• water
• kidney bean
• luncheon meat
• butter
• onion flake

Instructions

1. 1 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 liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, combine kidney beans with liquid, luncheon meat, butter, and onion flakes in a large saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 15 minutes, stirring occasionally. Spoon bean mixture over cooked rice; serve.

By CYNDMN28

Ingredients

• ✓ white rice
• water
• salt
• olive oil
• cumin seed

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Season with salt. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 10 to 15 minutes. Drain.
2. 2 Heat oil in a pan over medium-high heat. Add cumin seeds to the hot oil and cook until sputtering, about 2 minutes. Pour cumin seeds and oil onto the hot rice and mix well.

By NehaDillard

Ingredients

• ✓ white rice
• whole milk
• white sugar
• rose water
• almond

Instructions

1. 1 Bring milk and sugar to a boil in a saucepan. Add rice; cook and stir until it comes to a boil. Reduce heat to low; cook until very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
2. 2 Stir in rose water until bubbles appear on the surface. Remove saucepan from heat; cool slightly. Pour rice pudding into a bowl; refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.

By Audrey Leon

Ingredients

• ✓ white rice
• canola oil
• garlic powder
• salt
• water

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add rice, garlic powder, and salt. Pour in boiling water to cover rice by about 1 inch; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, 20 to 30 minutes.

By LuisJanet Resendiz

Ingredients

• ✓ white rice
• chicken breast
• milk
• cream of chicken soup
• seasoned salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
3. 3 Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.

By VET2B01

Ingredients

• ✓ white rice
• white sugar
• pineapple
• marshmallow
• heavy cream
• maraschino cherry

Instructions

1. 1 In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. 2 In a large bowl combine the cooked, cooled rice, sugar, pineapple and marshmallows. Fold in the whipped cream. Chill for 4 hours.
3. 3 Spoon the rice mixture into 6 dessert dishes and place a cherry on top of each.

By Reeta H

Ingredients

• ✓ white rice
• cooking oil
• pork chop
• water
• onion soup mix

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a large skillet over medium heat; brown pork on both sides. Remove from the skillet, leaving drippings behind. Add water and onion soup mix. Bring to a boil on high heat, stirring until well combined.
3. 3 Spread rice evenly on the bottom of a 2-quart casserole dish. Lay pork atop rice. Pour soup mixture evenly over pork and rice. Cover with aluminum foil.
4. 4 Place in the preheated oven and bake 45 minutes. Remove the foil and continue to bake until pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By BELVEAL

Ingredients

• ✓ white rice
• brown lentil
• barley
• olive oil
• garlic
• chicken stock concentrate
• water

Instructions

1. 1 Rinse rice, lentils, and barley thoroughly and mix in a rice cooker pot; add olive oil, garlic, and stock concentrate and stir.
2. 2 Pour enough water over the mixture to reach the 4 1/2-cup mark on the rice cooker.
3. 3 Press Start and let cook until the rice and lentils are tender, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ white rice
• water
• milk
• white sugar
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread rice onto a platter and allow to cool in refrigerator 8 hours or overnight.
2. 2 Stir together 2 cups of the rice and 1 cup milk in each of two microwave-safe bowls. Cook in microwave on high until hot but not boiling, about 5 minutes.
3. 3 Combine the sugar, cinnamon, nutmeg, and cloves in a sealable bag; shake to mix. Divide the mixture between the two bowls of rice; stir through.

By Nonei

Ingredients

• ✓ white rice
• oil
• egg
• stir-fry vegetable
• chicken broth
• soy sauce

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook beaten eggs in hot oil until set, stirring occasionally. Remove scrambled eggs to a plate; set aside.
2. 2 Add vegetables, broth, and soy sauce to the same skillet; bring to a boil. Stir in rice; cover. Remove from heat and let stand for 5 minutes.
3. 3 Stir scrambled eggs into rice mixture. Serve hot.

By Minute Rice

Ingredients

• ✓ white rice
• egg
• basil
• milk
• salt
• black pepper
• butter

Instructions

1. 1 Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
2. 2 Melt butter in a skillet over medium heat. Scoop rice mixture into the skillet in two equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue to cook until browned on the other side, about 2 more minutes.

By Lauren

Ingredients

• ✓ white rice
• butter
• orzo pasta
• onion
• garlic
• chicken broth

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a skillet over medium-low heat. Add orzo; cook and stir until orzo is golden brown.
3. 3 Stir in onion and cook until onion becomes translucent.
4. 4 Add garlic and cook for 1 minute. Stir in rice and chicken broth, turn heat to high, and bring to a boil.
5. 5 Reduce heat to medium-low, cover the skillet, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
6. 6 Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
7. 7 Serve and enjoy!

By sarahbillings

Ingredients

• ✓ white rice
• olive oil
• mushroom
• salsa
• chicken breast
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium heat. Add mushrooms; cook and stir.
3. 3 Combine mushrooms, rice, salsa, chicken, Cheddar cheese, and sour cream in a bowl; transfer to a greased casserole dish.
4. 4 Bake in the preheated oven for 25 to 35 minutes.

By NEKAYAH

Ingredients

• ✓ white rice
• chicken
• tomato
• okra
• bay leaf
• chicken broth
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Spread the rice over the bottom of a 10x15 inch baking dish. Layer the chicken pieces, tomatoes, okra, and bay leaves on top of the rice. Pour the broth and reserved tomato juice over the ingredients and season with salt and pepper.
3. 3 Cover and bake for 2 hours, until the chicken is tender and falling off the bone. Remove the bay leaves. Serve in large bowls with plenty of rice and sauce.

By HOMEKEEPER

Ingredients

• ✓ white rice
• chicken breast
• salt
• pepper
• cream of chicken soup
• cheddar cheese
• white bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken with salt and pepper; place in a microwave-safe dish. Cover and microwave on high for 5 to 6 minutes. Flip, cover again, and cook until no longer pink in the center and the juices run clear, 2 to 3 more minutes. Remove from the oven and let cool, about 10 minutes.
3. 3 Transfer cooled chicken to a 7x11-inch baking dish. Stir in rice and condensed soup until well combined. Sprinkle Cheddar over top, then bread cubes.
4. 4 Bake in the preheated oven until cheese is melted and bubbly and bread cubes are toasted, about 20 minutes.

By Lee

Ingredients

• ✓ white rice
• cooking spray
• chicken breast
• cream of chicken soup
• broccoli
• water
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Combine chicken, condensed soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
3. 3 Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

By B's Kitchen

Ingredients

• ✓ white rice
• water
• pork
• broccoli
• cream of celery soup
• mayonnaise
• black pepper
• curry powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and rice to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes.
3. 3 Combine pork, cooked rice, and broccoli in a large bowl. Stir in soup and mayonnaise; season with pepper and curry powder. Transfer to a 9x13-inch baking dish; cover with aluminum foil.
4. 4 Bake in the preheated oven until evenly heated through, 45 to 50 minutes. Remove foil for the last 5 minutes.

By JULIE NOYES

Ingredients

• ✓ white rice
• butter
• onion
• seasoned salt
• pork chop
• beef consomme
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
3. 3 Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
4. 4 Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By rev'd up chef

Ingredients

• ✓ white rice
• ground beef
• cabbage
• tomato sauce
• onion
• salt
• beef broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) and gather all ingredients.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Combine cabbage, tomato sauce, onion, rice, and salt in a large mixing bowl. Stir in cooked ground beef. Pour mixture into a 9x13-inch baking dish, then pour beef broth over top.
4. 4 Cover and bake in the preheated oven for 1 hour.
5. 5 Stir, re-cover, and bake until cabbage is tender and rice is done, 20 to 30 minutes more.
6. 6 Serve hot and enjoy!

By BUCHKO

Ingredients

• ✓ white rice
• zucchini
• onion
• tomato
• ground beef
• salt
• pepper

Instructions

1. 1 In a large pot, combine zucchini and onion. Cover with 3 inches of water. Bring to a boil over medium heat. Stir in tomatoes and rice; reduce heat and simmer.
2. 2 In a large skillet, cook beef over medium heat until brown. Stir into soup, adding more water if necessary. Season with salt and pepper, and simmer 20 minutes more, until rice is tender.

By MARY ANN PUTMAN

Ingredients

• ✓ white rice
• onion
• butter
• margarine
• cream of mushroom soup
• broccoli
• cheese dip
• bread cube

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender.
2. 2 Add rice, soup, broccoli and cheese dip; mix lightly. Spoon into 1-1/2-quart casserole. Toss together remaining 1 tablespoon butter, melted, and bread cubes; sprinkle over casserole.
3. 3 Bake 30 to 35 minutes or until heated through.

By Minute Rice

Ingredients

• ✓ white rice
• water
• ground beef
• green bell pepper
• onion
• beef broth
• tomato
• tomato soup
• mushroom

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 water has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, heat a large pot over medium-high heat. Add ground beef, bell peppers, and onion; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Add broth, crushed tomatoes, tomato soup, and mushroom pieces to the pot; bring to a boil. Reduce heat to medium-low, cover the pot, and simmer soup, stirring occasionally, until vegetables are tender, 30 to 40 minutes.
4. 4 Stir cooked rice into soup, breaking clumps into individual grains; cook until rice is hot, about 5 minutes.

By bigwolverine

Ingredients

• ✓ white rice
• water
• egg
• milk
• salt
• pepper
• chive
• onion flake
• butter

Instructions

1. 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool.
2. 2 Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired.
3. 3 Melt the butter in a skillet over medium high heat. Using a 1/2 cup measure, spoon pancake shaped scoops of rice mixture into hot skillet. Cook until golden brown, about 3 to 4 minutes per side.

By Jen R