|by Susan Anderson|
Indian, Portugal, China, the Netherlands, & Southeast Asia have all influenced Indonesian cooking, which is here presented in an cookbook for West...
Results 1 - 10 of 367 for cream of rice
The rice should be cooked ... fold in whipped cream. Wet a ... with preserved fruit or whipped cream. Some enjoy a sprinkling of maple or cinnamon sugar.
Place 1 cup medium grain rice in a sauce ... heat until all of the water is ... sit for 20-30 minutes (covered). Serve. May also be served cold. . Flory
Put water and rice together and boil ... currents and nuts (as much or as little as desired). Stir through and serve hot or cold with cream or ice cream.
Mix sour cream, green chilies and 1 cup of the olives, sliced. Place a layer of the rice in a buttered ... another 5 minutes or until cheese melts. Serves 8.
Cook rice. Combine with salt and sour cream. Arrange 1/2 of rice mixture in ... Cover with grated cheese. Bake at 350°F for 30 minutes. Serves 6 to 8.
Prepare the wild rice. In a ... wild rice; adjust seasonings as desired. Heat thoroughly. Add the cream and reheat gently, but do not boil. Serves 10 to 12.
Slightly brown rice in a little ... Add 6 cups of water, salt and ... cooked rice, sour cream (sprinkle a very ... have to split this into two casseroles.
Fry chicken until ... Cook 1 can of cream of chicken and ... let simmer for 30 minutes. Cook rice. When done, make a bed of rice and add chicken and gravy.
I use a ... 1 can raw rice and 1 can ... heat together undiluted cream of chicken soup and ... green vegetable on side, like broccoli or peas or green beans.
Prepare wild rice. In 4 ... blended well. Add the wild rice; adjust the seasonings. Heat thoroughly. Add cream and reheat gently. Do not boil. Serves 10-12.
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