1 1/2 cups uncooked white rice
3 cups water
1 cup sour cream
1 (4 ounce) can chopped green chilies
1/4 teaspoon salt
1 cup grated Monterey Jack cheese
1 cup sliced ripe olives, divided
1 cup grated Cheddar cheese
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.
Preheat an oven to 350 degrees F (175 degrees C).
Combine sour cream, green chilies, and salt in a small bowl. Layer 1/2 of the cooked rice on the bottom of a 1 1/2 quart baking dish. Spread the sour cream mixture over the rice, and sprinkle the Monterey Jack cheese evenly on top. Layer half of the olives, followed by the remaining cooked rice and the Cheddar cheese. Decorate the top of the casserole with the remaining olives.
Bake in the preheated oven until the cheese has melted, 30 to 40 minutes.
8 ounces short-grain rice
1 can (12 ounces) evaporated milk
1 can (14 ounces) condensed milk
1 can (13.5 ounces) coconut milk
14 ounces whole milk
1 cup water
3 cinnamon sticks
1½ ounces raisins
1 teaspoon cloves
2 ounces coconut rum or rum of your preference
Cinnamon powder for garnish
Leave the rice soaking overnight. The next day, drain the rice and set aside.
Pour the four types of milk on a medium pot over a medium heat.
Boil a cup of water with the cinnamon sticks and the cloves. Strain. Add water to the milk mixture. Let it boil.
Add the rice and reduce the heat to medium-low, stirring slowly, until the liquid evaporates.
When the rice is cooked, add raisins and rum and cover. Cook over low heat an additional 10 minutes. Pour on a mold, let it cool at room temperature and serve. Garnish with cinnamon powder.
Heat the water in a 4-quart saucepan over high heat to a boil. Add the rice, broccoli and cauliflower. Reduce the heat to low. Cover and cook for 12 minutes. Remove the saucepan from the heat and uncover.
Squeeze the juice from the lemon half. Stir the soup, milk, 2 teaspoons curry powder and lemon juice in a medium bowl. Season with salt and black pepper.
Stir the remaining curry powder, the bread crumbs and butter in a small bowl.
Pour the rice mixture into a 13x9x2-inch baking dish. Stir in the spinach and peas. Layer with the chicken, soup mixture and cheese. Sprinkle with the bread crumb mixture.
Bake for 20 minutes or until hot and the bread crumb mixture is golden brown.