Vanilla Rice Recipes
VANILLA RICE
This recipe sounds more like a dessert than a side dish to me, but it was listed as an accompaniment to Honey Chicken on a recipe card I picked up in Publix. It sounds interesting. Putting it here for safe-keeping.
Provided by mailbelle
Categories Dessert
Time 32m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat medium saucepan on medium-high 2-3 minutes. Place oil in pan; swirl to coat. Add rice and cook 1-2 minutes or until rice is coated and thoroughly heated.
- Stir in water, sugar, and vanilla. Bring to a boil; cover and cook 1 minute, stirring often.
- Reduce heat to lowest setting and cook 22 minutes. (Do not stir or remove cover during cooking.) Fluff rice with fork and serve.
Nutrition Facts : Calories 190.7, Fat 2.5, SaturatedFat 0.3, Sodium 5.4, Carbohydrate 37.9, Fiber 1.6, Sugar 2.6, Protein 3.7
CLASSIC CRISPY RICE TREATS
Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield Makes 24 cereal treats
Number Of Ingredients 7
Steps:
- Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
- Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
- Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
- Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.
VANILLA RICE PUDDING
Older than dirt, this recipe was one of the first recipes I made by myself and was I proud when my Father loved it!! Try it you will too.
Provided by mandabears
Categories Dessert
Time 10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg with wire whisk in large saucepan.
- Gradually add milk, beat well until well blended.
- Add dry pudding mix, stir 2 minutes or until well blended.
- Stir in rice and raisins.
- Bring to full rolling boil over medium heat, stirring constantly.
- Remove from heat.
- Cool 5 minutes, stir occassionally.
- Pour evenly into 10 dessert dishes or into 1 1/2 quart dish.
- Place plastic wrap on surface of hot pudding.
- Refrigerate for about 1 hour.
- Stir before serving.
- Sprinkle with cinnamon and nutmeg before serving.
Nutrition Facts : Calories 149.5, Fat 4.2, SaturatedFat 2.4, Cholesterol 34.8, Sodium 120.8, Carbohydrate 23.3, Fiber 0.4, Sugar 9, Protein 4.7
VANILLA & CINNAMON BREAKFAST RICE
Fancy a change from porridge? This healthy rice-based vanilla and cinnamon breakfast is topped with apricots and walnuts, and will fill you up for the morning
Provided by Sara Buenfeld
Categories Breakfast
Time 45m
Number Of Ingredients 8
Steps:
- Tip the rice into a large, deep non-stick pan with 600ml water, the milk, vanilla, bay leaves and cinnamon stick. Bring to the boil, then cover with a lid and simmer for 25-30 mins until the rice is tender. Keep an eye on it to ensure it doesn't boil dry towards the end of its cooking time.
- Meanwhile, tip the apricots into a small pan with 300ml water and cook over a low-medium heat until tender, about 10-15 mins. Set aside.
- Remove the bay leaves and cinnamon stick from the rice, then stir in half the yogurt. Both the rice and the apricots will keep chilled, separately, for up to 24 hrs. Spoon the rice into bowls and top with the remaining yogurt, the apricots and their juices and the walnuts. If you've prepared the rice and apricots the day before, eat cold or reheat until warm, adding a splash of milk to the rice to loosen.
Nutrition Facts : Calories 378 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium
CLASSIC VANILLA RICE PUDDING
When you're craving the warm, creamy taste of your childhood, look no further than this classic Stovetop Rice Pudding. It's a simple, no-fuss recipe your entire family will gobble up in no time.
Provided by Janelle
Time 50m
Number Of Ingredients 5
Steps:
- In a sauce pan, bring milk to a boil.
- Add rice and stir well.
- Cook covered with lid cracked for 40 minutes - 1 hour over medium heat,
- stirring every 15 minutes or so.
- Mixture should be thickened.
- Add sugar and vanilla and stir.
- Let sit for 10 minutes to allow sugar to dissolve and flavors to blend.
- Spoon into dishes and sprinkle with a touch of cinnamon.
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