COOKED RICE CUPS TO GRAMS RECIPES
EASY RICE PUDDING RECIPE WITH COOKED RICE ... - KOTI BETH
This easy cooked rice recipe is made with leftover rice. Cook it on the stove for a quick dessert.
Provided by Cari @ Koti Beth
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the cooked rice, 1 1/2 cups milk, and salt. Cook over medium heat for 15 to 20 minutes, stirring occasionally. Let cook until thick and creamy.
- Add 1/2 cup milk, raisins, and the beaten egg. Let cook for 2-3 minutes to cook the egg.
- Remove from heat and stir in the butter and vanilla extract. Sprinkle cinnamon on top.
- Let cool completely before enjoying. It will thicken as it cools.
Nutrition Facts : Calories 301.78, FatContent 6.66, SaturatedFatContent 3.73, CarbohydrateContent 54.95, FiberContent 1.46, SugarContent 31.99, ProteinContent 7.75, SodiumContent 239.97, CholesterolContent 63.93
INSTANT POT SHRIMP FRIED RICE RECIPE - FOOD.COM
Better than take-out and ready in minutes. Make the rice ahead of time for a time saving weeknight meal.
Total Time 22 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Yield 8 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Spray the inner pot with nonstick cooking spray.
- Add shrimp, beaten eggs, broccoli and onion to the inner pot.
- Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 1 minute.
- To make the sauce, combine soy sauce, vinegar, sugar, sesame oil and cornstarch; whisk well and set aside.
- When cook time is finished, quick release the pressure, remove the lid. Set to Saute mode, add sauce and stir using a wooden spoon.
- Cook for two minutes or until the shrimp are completely opaque and the sauce has started to thicken. Add cooked rice and carrots and continue to stir until the rice is heated through and all the ingredients are well combined. Serve topped with chopped cashews.
- Serves: 4; Calories: 402; Total Fat: 10 grams; Saturated Fat: 2 grams; Total Carbohydrate: 51 grams; Sugars: 7 grams; Protein: 27 grams; Sodium: 945milligrams; Cholesterol: 236 milligrams; Fiber: 6 grams.
Nutrition Facts : Calories 444, FatContent 14.1, SaturatedFatContent 2.9, CholesterolContent 236, SodiumContent 1226.2, CarbohydrateContent 53.3, FiberContent 4.4, SugarContent 5.3, ProteinContent 27.3
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- Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.
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The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish. The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.
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Reviews 5
Total Time 1 hours
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Calories 299 per serving
- Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.
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From foodnetwork.com
Reviews 3.7
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