1 1/4 cups water or Chicken Stock
1 1/4 cups uncooked basmati rice
2 cups broccoli florets
2 cups cauliflower florets
2 cans Condensed Cream of Chicken Soup
1 1/3 cups milk
2 1/2 teaspoons curry powder
1/3 cup plain dry bread crumbs
2 tablespoons butter, melted
3 cups baby spinach
1/2 cup frozen peas
4 cups shredded cooked chicken
1 cup shredded cheese (mozzarella, swiss, montery jack)
Heat the oven to 450°F.
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.
2 cups Basmati rice or Jasmine rice
1/4 cup butter
1 teaspoon kosher salt
1 tablespoon ground turmeric
4 cups water
Optional: 1-2 cups frozen peas, chopped cilantro or parsley from garnish
Combine all ingredients in a large flat bottomed skillet or saucepan.
Turn on the heat under the pan to high, cover the pan and bring it to a boil. Once it is boiling, stir and then reduce the heat to low.
Let it simmer covered with a lid for 18 minutes, stirring a few times while it is cooking. When the rice is tender, it is done.
Remove from the heat. Stir in the frozen peas and allow the heat of the rice to cook them.
Serve with a sprinkling of cilantro or parsley. Enjoy!
This can also be made in a rice cooker. Simply turn it on and walk away.
3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract
In a small bowl, combine the raisins and rum. Set aside.
Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
2 1/2 cups Basmati rice
4 (10 ounce) cans coconut milk
1 pinch salt
In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.