UNCLE BEN RICE PUDDING RECIPE RECIPES

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BAKED RICE PUDDING (BETTY CROCKER) RECIPE - FOOD.COM



Baked Rice Pudding (Betty Crocker) Recipe - Food.com image

Make and share this Baked Rice Pudding (Betty Crocker) recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1 pan, 6 serving(s)

Number Of Ingredients 12

2 cups whole milk
1/2 cup long grain rice (Uncle Ben's)
1/2 cup raisins, plump (soaked in hot water for 5 minutes)
1/4 cup butter or 1/4 cup margarine
3 eggs, beaten
1/2 cup granulated sugar
2 cups whole milk
1 teaspoon vanilla
1/2 teaspoon salt
ground nutmeg
ground cinnamon
light cream or heavy milk

Steps:

  • In a heavy medium sized saucepan, bring 2 cups milk, uncooked rice, and raisins to a boil; reduce heat. Cover and cook over very low heat, about 15 minutes or until rice is tender. Remove from heat; stir in butter or margarine till melted.
  • In a mixing bowl stir together the eggs, 2 cups milk, sugar, vanilla and salt. Gradually, stir in the rice mixture into egg mixture. Pour into a 10x6x2' pan or baking dish. Bake in a 325*- for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 15-20 minutes more or until knife in center comes out clean.
  • Serve warm or chilled with cream.

Nutrition Facts : Calories 361.7, FatContent 15.5, SaturatedFatContent 8.7, CholesterolContent 129.6, SodiumContent 369.1, CarbohydrateContent 46.6, FiberContent 0.7, SugarContent 32.2, ProteinContent 9.8

CREAM OF TURKEY & WILD RICE SOUP RECIPE | EATINGWELL



Cream of Turkey & Wild Rice Soup Recipe | EatingWell image

Got leftover cooked chicken or turkey? Cook up a pot of soup! This recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Rice Soup Recipes

Total Time 35 minutes

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 cups sliced mushrooms, (about 4 ounces)
¾ cup chopped celery
¾ cup chopped carrots
¼ cup chopped shallots
¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
1 cup quick-cooking or instant wild rice, (see Ingredient Note)
3 cups shredded cooked chicken, or turkey (12 ounces; see Tip)
½ cup reduced-fat sour cream
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
  • Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

Nutrition Facts : Calories 377.7 calories, CarbohydrateContent 28.5 g, CholesterolContent 79.7 mg, FatContent 10.6 g, FiberContent 2.7 g, ProteinContent 36.9 g, SaturatedFatContent 3.7 g, SodiumContent 364.1 mg, SugarContent 2.8 g

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