Milk And Rice Soup Recipes

CREAM OF WILD RICE SOUP

Steps:

• In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives.

CREAMY CHICKEN RICE SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

CREAMY CHICKEN AND RICE SOUP

Steps:

• In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
• In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
• If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

CHICKEN AND RICE SOUP I

Steps:

• Cook celery, onion, rice, bouillon, and water about 20 minutes or until most of the water is absorbed by the rice. Remove from the heat.
• Make a cream base: Combine butter and flour in a small skillet, making a paste. Add 2 cups milk and stir to make a smooth sauce.
• Add cream base to the rice mixture. Add chicken and 1 cup milk. If the soup seems thick, add more milk. Add pepper to taste and serve hot.

MILK AND RICE "SOUP"

Steps:

• 1. Heat rice and water to boiling in 2-quart saucepan reduce heat to low. Cover and simmer about 15 minutes or until water is absorbed and rice is tender. Let stand about 10 minutes or until cool enough to eat, or refrigerate.2. Completely mash bananas in medium bowl. Stir in cooked rice, milk and sugar. Serve immediately. Cover and refrigerate remaining soup."This soup is great for breakfast or just about any time. I normally recommend avoiding milk for diarrhea, but in this recipe the milk is added to bananas and rice, which makes it an effective remedy for diarrhea." ---Dr. GhoshNUTRITION FACTS: High in calcium, folic acid and potassium1 Serving: Calories 300 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 5mg Sodium 80mg Potassium 540mg Carbohydrate 64g (Dietary Fiber 2g) Protein 10g %DAILY VALUE: Vitamin A 6% Vitamin C 10% Calcium 20% Iron 10% Folic Acid 24% Magnesium 12% DIET EXCHANGES: 1 Starch, 1 Skim Milk, 2 FruitHelpful For These Side Effects: (m), (d)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

OLD-FASHIONED CHICKEN AND RICE SOUP

Steps:

• In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.
• Add chicken. Cook 2 to 3 min until chicken loses its raw appearance.
• Sprinkle with flour. Cook 3 to 4 min, browning lightly.
• Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minute.
• Add milk and bring to a boil. Add rice and cook 5 to 10 minute (If soup is thicker than you wish, add a bit more milk, if it is thinner than you like cook uncovered for 5 to 10 min to reduce it.) Taste and adjust seasoning if necessary.
• Variation.
• For Cream of Chicken Noodle Soup, add 1 ½ cups (375 ml) cooked noodles instead of the rice.
• If you have left over cooked chicken or turkey, add it with the cooked rice in step #5 and omit step #2.