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
• coconut oil
• tomato
• onion
• garlic
• scotch bonnet pepper
• sardine
• soybean oil
• salt
• black pepper

Instructions

1. 1 Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.
2. 2 Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.

By SJames456

Ingredients

• ✓ white rice
• bacon
• onion
• green bell pepper
• thyme
• tomato sauce
• browning sauce
• salt
• black pepper
• red pepper flakes
• whole kernel corn
• water

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir bacon in the hot skillet until grease begins to render. Add onion, bell pepper, and thyme; cook, stirring occasionally, until onion is nearly translucent. Reduce heat to medium-low and stir in tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; simmer for 3 minutes.
2. 2 Add corn; simmer for 3 more minutes. Slowly pour in water while stirring. Increase heat to high and stir in rice; bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 30 minutes.
3. 3 Fluff rice mixture with a fork to serve.

By Kristal

Ingredients

• ✓ white rice
• olive oil
• salt pork
• chicken breast
• sazon seasoning
• achiote
• sofrito
• tomato sauce
• green olive
• caper
• gandules
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add salt pork pieces and stir until edges start to brown, about 2 minutes. Add chicken and sazon seasoning. Cook, stirring occasionally, until chicken is white on all sides, about 5 minutes.
2. 2 Add sofrito and cook, stirring occasionally, for 5 more minutes. Pour in tomato sauce, olives, and capers. Stir to combine and cook until bubbly and all flavors are incorporated, 1 to 2 minutes. Add rice and mix well. Turn off Saute function.
3. 3 Drain liquid from the can of gandules into a large measuring cup. Add enough water to make 2 1/2 cups of liquid. Add gandules and liquid to the pot and stir well. Season with salt and pepper.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Fluff rice with a fork and serve.

By fabeveryday

Ingredients

• ✓ white rice
• sazon seasoning
• chicken broth
• olive
• tomato sauce
• garlic
• caper
• black pepper
• cumin
• oregano
• recaito
• sofrito
• onion
• green bell pepper
• red bell pepper
• ham
• pork
• canola oil
• apple cider vinegar
• chicken thigh

Instructions

1. 1 Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
2. 2 Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
3. 3 Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as needed to simmer but not boil.
4. 4 Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.

By Cheri Raxter

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

Ingredients

• ✓ white rice
• heavy cream
• white sugar
• pineapple

Instructions

1. 1 In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
2. 2 Rinse, drain, and chill the cooked rice.
3. 3 In a small glass or metal mixing bowl, whip the cream, adding sugar gradually until the cream becomes fluffy. Then, fold the whipped cream and drained pineapple into the chilled, cooked rice. Spoon the mixture into dessert dishes and serve.

By Brenda Moore

Ingredients

• ✓ white rice
• water
• chicken bouillon

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and bouillon and stir. Reduce heat, cover and simmer for 20 minutes. Mix well before serving.

By Jennifer Riggs

Ingredients

• ✓ white rice
• condensed french onion soup
• beef broth
• butter

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture.
3. 3 Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.

By Melissa Davidson

Ingredients

• ✓ white rice
• salt
• white sugar
• milk
• butter

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.
3. 3 Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.

By Kim

Ingredients

• ✓ white rice
• cream of chicken soup
• water
• onion soup mix
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
3. 3 Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

By J Saunders

Ingredients

• ✓ white rice
• white sugar
• salt
• milk
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Coat a 2-quart casserole dish with nonstick cooking spray.
2. 2 Place rice, sugar, and salt in the casserole dish; stir in milk and vanilla.
3. 3 Bake, uncovered, in preheated oven for 1 1/2 to 2 hours, stirring every 20 minutes. Let stand for 30 minutes. Sprinkle top with cinnamon.

By Alicia Kodadek

Ingredients

• ✓ white rice
• butter
• chicken broth
• lemon juice
• thyme

Instructions

1. 1 Melt butter in a medium saucepan over medium-high heat; stir in rice. Cook rice, stirring frequently, until browned, about 5 minutes.
2. 2 Mix chicken broth, lemon juice, and thyme into rice. Cover and reduce heat to low. Cook until liquid has been absorbed, about 20 minutes. Fluff with a fork before serving.

By LASUG

Ingredients

• ✓ white rice
• onion soup mix
• cream of mushroom soup
• mushroom
• milk
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl mix the rice, dry onion soup mix, cream of mushroom soup, mushroom pieces and milk.
3. 3 Place the chicken pieces in a 9x13 inch baking dish and pour the mushroom mixture over the chicken. Cover and bake in the preheated oven for 1 hour. Uncover and bake for 15 more minutes.

By Mary Ann Benzon

Ingredients

• ✓ white rice
• black bean
• chili powder
• green bell pepper
• swiss cheese
• tomato sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. 3 Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
4. 4 Bake in preheated oven until peppers soften, about 45 minutes.
5. 5 Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

By GWILYN

Ingredients

• ✓ white rice
• cinnamon
• evaporated milk
• white sugar

Instructions

1. 1 Combine the rice, cinnamon, milk, and sugar in a saucepan over medium heat. Stir occasionally and bring mixture to a boil; cover and reduce heat to low. Cook until thick and creamy, 5 to 7 minutes.

By Vannessa

Ingredients

• ✓ white rice
• garlic
• water
• salsa

Instructions

1. 1 Combine the rice with the garlic in a large saucepan. Pour water and salsa into the rice mixture. Bring the water to a full boil and then reduce the temperature to simmer. Simmer for 20 minutes or until the rice is tender. Fluff the rice when finished.

By Linda Correia

Ingredients

• ✓ white rice
• milk
• maple syrup
• lemon zest
• pecan

Instructions

1. 1 In a medium saucepan over medium heat, bring rice and milk to a boil. Reduce heat, cover and simmer 25 minutes. Stir in maple syrup, lemon zest and pecans. Pour into serving dishes and chill until set.

By Sara

Ingredients

• ✓ white rice
• onion soup mix
• cream of mushroom soup
• water
• green bell pepper
• onion
• pork chop

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread rice in the bottom of a 9x13 inch baking dish. Sprinkle contents of dried onion soup mix over rice. Mix mushroom soup with water, and pour over rice. Arrange the bell pepper and onion slices over soup and rice mixture. Place pork chops on top of pepper and onions. Cover the dish with a lid or aluminum foil.
3. 3 Bake for 1 hour in the preheated oven, until pork chops are very tender, and rice is fully cooked.

By FRZZLD_1

Ingredients

• ✓ white rice
• white sugar
• butter
• milk
• egg
• cinnamon
• nutmeg
• raisin

Instructions

1. 1 In a saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Combine 2 1/2 cups cooked rice, sugar, melted butter, milk, eggs, cinnamon, nutmeg and raisins and mix well. Pour into a 9x13 inch baking dish.
4. 4 Bake in preheated oven until top is golden, 30 to 60 minutes. Serve warm or cold.

By Jacquetta Peace

Ingredients

• ✓ white rice
• water
• milk
• white sugar
• vanilla extract
• raisin
• butter
• cocoa

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. 2 In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.

By Dannielle Lalonde

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
• water
• corn
• olive oil
• onion
• salsa
• pepper jack cheese

Instructions

1. 1 Bring 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, adding frozen corn with about 5 minutes remaining.
2. 2 While the rice is cooking, heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Stir onions into the cooked rice-corn mixture. Stir in salsa and pepper Jack cheese.

By Mark

Ingredients

• ✓ white rice
• ground beef
• onion
• coleslaw mix
• tomato soup
• water

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
3. 3 Layer the coleslaw mix, rice, and ground beef in a 9x13 inch baking dish. Combine the soup and water in a medium bowl. Pour the soup over the top of the ground beef. Cover with foil.
4. 4 Bake for 1 hour and 15 minutes, or until the rice is tender.

By Debby Allen