Easy Rice Bake Casserole Recipe

Easy Rice Bake Casserole

Total Time: 50 min
Prep: 15 min
Cook: 35 min

Yield: 6 servings
Level: Easy

Ingredients

2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch cayenne pepper
1 package frozen spinach, thawed, drained and chopped
1 cup milk
2 eggs
2 cups shredded sharp Cheddar, plus extra for top
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped basil leaves
Salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees F. Butter a large casserole dish.

In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.

In a large bowl, whisk together milk and eggs.

Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.

Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

Recipe courtesy of The Neelys
From Food Network

Baked Chicken and Rice Recipe

Photo: Baked Chicken and Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Baked Chicken and Rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Baked Chicken and Rice. 
 
Yield: Makes 4 servings

Ingredients

1 cup long-grain rice
1 14.5-ounce can diced tomatoes, undrained
1 cup low-sodium chicken broth
1/2 cup fresh orange juice
1 cup fresh flat-leaf parsley leaves, roughly chopped, plus more for garnishing
1 medium yellow onion, thinly sliced
1 clove garlic, thinly sliced
1/2 teaspoon ground cumin
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
4 boneless, skinless chicken breasts, cut in half

Preparation

Heat oven to 400° F.

In a large bowl, combine the rice, tomatoes and their juices, broth, orange juice, parsley, onion, garlic, cumin, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the red pepper (if using). Transfer to a 9-by-13-inch baking dish.

Rinse the chicken and pat dry. Season with the remaining salt and pepper. Nestle the chicken pieces among the rice mixture. Cover the dish tightly with foil. Bake until the chicken is cooked through, about 35 minutes. Remove from oven. Let stand for 5 minutes. Spoon the rice and chicken into individual bowls. Sprinkle with additional parsley.

Tip: Stick with ordinary long-grain rice in recipes that include several other flavors. Save aromatic varieties of rice, like basmati and jasmine, for those nights when you want an easy, flavorful side dish that’s impressive all by itself.

Kate Merker, Real Simple
DECEMBER 2006
 
More Rice Recipes:    

olive's paella 
Spanish chicken casserole  
Easy Spanish paella  
Arroz con pollo 
Almond, pea and coriander pilaf with chicken 
Chicken pilaf with mussels and saffron rice   
 
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Baked Rice with Roasted Corn, Peppers & Onions Recipe

Photo: Baked Rice with Roasted Corn, Peppers & Onions Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Baked Rice with Roasted Corn, Peppers & Onions Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Baked Rice with Roasted Corn, Peppers & Onions. 

This filling rice casserole, loosely based on paella, features seared corn, roasted peppers, garlic and red onions. If you like, include diced zucchini or chopped green beans as well. A flavorful roasted garlic mayonnaise makes a luxurious topping.

6 servings, 1 1/3 cups each

Active Time: 1 hour 10 minutes

Total Time: 2 hours

Ingredients
Baked Rice with Roasted Corn, Peppers & Onions

2 large red or yellow bell peppers
3 cups fresh corn kernels (from 4-5 ears)
3 1/2-4 cups vegetable broth or water
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 large red onion, diced
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1 bay leaf
2 whole cloves
Pinch of saffron threads (see Note)
2 large cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon paprika (hot, sweet or smoked)
1 tablespoon tomato paste
1 1/2 cups short-grained brown or arborio rice
2 tablespoons minced flat-leaf parsley

Roasted Garlic Mayonnaise

1 head garlic
5 1/2 teaspoons extra-virgin olive oil, divided
1/2 cup silken tofu (4 1/2 ounces)
1 tablespoon lemon juice, or to taste
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Preparation

Position racks in upper and lower thirds of oven; preheat broiler. Place bell peppers on a baking sheet and broil on the top rack, turning every 5 minutes, until the skin is blistered on all sides, 20 to 25 minutes. Transfer the peppers to a large bowl, cover and let steam until the skins are loosened, 10 minutes. Uncover; when cool enough to handle, remove the skins. Discard stems, seeds and ribs; dice the peppers into small pieces.

To roast garlic for Roasted Garlic Mayonnaise: Reduce oven temperature to 350°F. Place the head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast directly on the oven rack until the cloves are soft, 30 to 40 minutes.

Meanwhile, heat a deep, straight-sided, 12-inch, ovenproof skillet or Dutch oven over high heat. Add corn and cook, stirring occasionally, until the kernels are moderately browned, 2 to 4 minutes; transfer to a bowl.
Bring broth (or water) to a simmer in a saucepan: 3 1/2 cups for brown rice, 4 cups for arborio.

Wash and dry the skillet or Dutch oven, return it to high heat and add oil. Add the diced peppers, the corn, onion, thyme, bay leaf, cloves and saffron. Cook, stirring frequently, until the vegetables are seared, about 2 minutes. Reduce heat to medium; add minced garlic, salt and pepper and cook, stirring frequently, for 3 minutes. Add paprika, tomato paste and rice; cook, stirring occasionally, for 2 minutes more. Stir in simmering broth (or water). Bring to a boil. Cover and transfer to the oven.

Bake until the liquid is absorbed and the rice is tender: 40 to 50 minutes for brown rice, 30 minutes for arborio. Let the rice stand, covered, for 5 minutes.

To prepare Roasted Garlic Mayonnaise: Squeeze the roasted garlic (Step 2) into a blender or food processor. Add the remaining 4 1/2 teaspoons oil, tofu, lemon juice, paprika, salt and cayenne. Puree until smooth, scraping down the sides of the bowl once or twice, if necessary. Transfer to a small bowl.

Remove the bay leaf and cloves from the rice. Garnish with parsley; serve with the garlic mayonnaise.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the baked rice and mayonnaise separately for up to 3 days.

Tip: To cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.
Note: The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops or at tienda.com. It will keep in an airtight container for several years.

Nutrition

Per serving: 343 calories; 9 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 64 g carbohydrates; 0 g added sugars; 2 g protein; 7 g fiber; 520 mg sodium; 400 mg potassium.

Nutrition Bonus: Vitamin C (133% daily value), Vitamin A (55% dv), Folate (16% dv).

Carbohydrate Servings: 4

Exchanges: 3 1/2 starch, 1 vegetable, 1 fat

From EatingWell: August/September 2005
 
More Rice Recipes:      

American rice pudding 
Coconut sticky rice with banana and mango 
Creamy rice pudding with spicy pears  
Spanish chicken casserole  
Easy Spanish paella  
Arroz con pollo 
 
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Peppers baked with lamb & rice recipe

Photo: Peppers baked with lamb & rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Peppers baked with lamb & rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Peppers baked with lamb & rice. 

A great-value idea that will easily serve a family or friends for a casual supper.

Easy
Serves 4
Ready in 1 hour 20 minutes 

Ingredients

400g lean minced lamb
olive oil
1 large onion , sliced
2 garlic cloves , sliced
½ tsp cinnamon
½ tsp ground cumin
½ tsp dried oregano
a pinch chilli flakes (optional)
150g cooked basmati rice (use a pack of microwaveable or cook 75g raw rice and cool)
1 tbsp tomato purée
200ml chicken stock
2 tbsp flat-leaf parsley , chopped
4 tbsp pine nuts
4 green, yellow or red peppers

Method

Heat the oven to 200C/fan 180C/gas 6. Cook the lamb in 1 tbsp of oil in a non-stick pan until browned. Add the onion and garlic and cook until soft. Stir in the cinnamon, cumin, oregano and chilli flakes.

Add the cooked rice and tomato purée, then pour in half the chicken stock. Stir in the parsley and pine nuts and season. Halve the peppers and remove seeds and membrane. Spoon in the lamb and rice mix. Sit in a baking dish, pour round the rest of stock, cover with foil and bake for 45 minutes. Take off the foil and cook for another 10 minutes or until the peppers are tender.

Nutrition per serving

388 kcalories, protein 24g, carbohydrate 24.1g, fat 22.4 g, saturated fat 7.1g, fibre 3.5g, salt 0.66 g

Recipe from olive magazine, November 2009. 

More Rice Recipes:                     

Baked Chicken and Rice With Black Beans
Basmati rice, coconut milk and hazelnut cakes
Wild rice salad with wasabi dressing
Caribbean goat with rice and peas
Bacon and rice
Turkey, Basmati and Wild Rice Casserole 

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Baked Chicken and Rice With Black Beans Recipe

Photo: Baked Chicken and Rice With Black Beans Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Baked Chicken and Rice With Black Beans recipe. Enjoy our collection of rice recipes and learn how to make Baked Chicken and Rice With Black Beans.  

Ingredients:

1 (10-oz.) package yellow rice mix
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped carrot
1 tablespoon olive oil
2 cups cubed cooked chicken
1 (15-oz.) can black beans, drained
1 (10-oz.) can diced tomatoes and green chiles, undrained
2 cups (8 oz.) grated Monterey Jack cheese

Preparation

1. Preheat oven to 350°. Prepare rice according to package directions.
2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.
3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-qt. or 13- x 9-inch baking dish; sprinkle with remaining 1/2 cup cheese.
4. Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.

Meredith Baldwin, Lawrenceville, Illinois, Southern Living
FEBRUARY 2009
 
More Rice Recipes:                     

Basmati rice, coconut milk and hazelnut cakes
Wild rice salad with wasabi dressing
Caribbean goat with rice and peas
Bacon and rice
Turkey, Basmati and Wild Rice Casserole
Seared Sea Scallops   

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Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice Recipe

Photo: Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice.   

Total Time: 1 hr 35 min
Prep 20 min
Inactive 20 min
Cook 55 min

Yield: 4 servings
Level: Intermediate 

Ingredients 

1 cup long-grain white rice
2 cups low-sodium chicken broth
1/4 cup freshly squeezed orange juice
1 lime, juiced
2 tablespoons olive oil
1/4 cup finely chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
2 cups jarred or homemade tomato salsa
1 (15-ounce) can black beans, drained and rinsed
2 cups diced fresh pineapple
2 limes, thinly sliced 

Directions 

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

Recipe courtesy Ingrid Hoffmann, 2008
Show: Simply Delicioso with Ingrid Hoffmann Episode: Quick and Easy 

More Rice Recipes:           

Baked Brown Rice 
Honey Rice Pudding  
Alton Brown's Baked Brown Rice 
Lamb curry with Thai rice 
Thai red curry and chicken rice 
Coconut rice with passionfruit jelly  

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Baked Brown Rice Recipe - How to Make Baked Brown Rice Recipe

Photo: Baked Brown Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Baked Brown Rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Baked Brown Rice.

Total Time: 1 hr 10 min
Prep 5 min
Cook 1 hr 5 min

Yield: 4 servings
Level: Easy

Ingredients

1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt

Directions

Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Recipe courtesy Alton Brown, 2005
Show: Good Eats Episode: Do The Rice Thing 

More Rice Recipes:            

Honey Rice Pudding 
Alton Brown's Baked Brown Rice 
Lamb curry with Thai rice 
Thai red curry and chicken rice 
Coconut rice with passionfruit jelly 
sesame & ginger rice balls

Save and share Baked Brown Rice recipe recipe

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Alton Brown's Baked Brown Rice Recipe

Photo: Alton Brown's Baked Brown Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Alton Brown's Baked Brown Rice Recipe. Enjoy our wonderful collection of easy rice recipes and learn how to make Alton Brown's Baked Brown Rice. 
 
Total Time: 1 hrs 10 mins
Prep Time: 10 mins
Cook Time: 1 hrs
Servings: 6

Ingredients:

1 1/2 cups long grain brown rice
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon salt

Directions:

1 Preheat oven to 375ºF.
2 Boil the water and add the butter and salt. Stir to dissolve salt and melt butter.
3 Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir.
4 Cover with foil and bake on the middle rack for 1 hour.
5 Fluff with fork and serve.
6 This rice also refrigerates and reheats fairly well, but it's best freshly made. 

More Rice Recipes:          

Lamb curry with Thai rice 
Thai red curry and chicken rice 
Coconut rice with passionfruit jelly 
sesame & ginger rice balls 
Vietnamese rice paper rolls 
Tuna sashimi with coconut rice 

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Baked Red curry chicken and rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Baked Red curry chicken and rice recipe. Enjoy quick & easy rice recipes and learn how to make Baked Red curry chicken and rice.  

Recipe facts:
Costs: £1.64
takes: 10 mins to prepare and 30 mins to cook
Serves: 4

Ingredients
1 onion
432g pack chicken breasts
65g Red curry paste
250g Value long grain rice
100g Tesco green beans
400g can coconut milk
5g fresh coriander

Preheat the oven to 200c, 180c fan, gas mark 6. Heat 1tbsp oil in an oven proof casserole pan, and cook 1 sliced onion for about 5 minutes.

Slice 1 x 432g pack chicken breasts fillets and stir into the pan with 2tbsp red curry paste and cook for 2 minutes. Then add 250g Tesco Value Long Grain rice and 100g chopped green beans.

Stir together 1 x 400g can coconut milk and 250ml water, pour into the pan, bring to the boil then put on the lid and transfer to the oven. Cook for 20 minutes or until the rice is done. Scatter over a little coriander before serving.
    
More Rice Recipes:                   

Stuffed Red Peppers 
Chicken and Broccoli Stir-fry 
Mr. John's Meat-Stuffed Bell Peppers 
Cheesy Mushroom and Broccoli Casserole 
Spicy rice with peas 
Rice Salad 

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Cheesy Mushroom and Broccoli Casserole Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Cheesy Mushroom and Broccoli Casserolerecipe. Enjoy quick & easy rice recipes and learn how to make Cheesy Mushroom and Broccoli Casserole.  

Total Time: 1 hr 10 min
Prep 25 min
Cook 45 min

Yield: 6 to 8 servings

Level: Easy

Ingredients
3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pound shiitake or baby bella mushrooms, sliced
1/4 cup onions, chopped
2 cloves garlic, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10-ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar-Monterey blend
3 cups cooked rice
Salt and freshly ground black pepper
Special equipment: 1 1/8-quart oval casserole dish

Directions

Preheat oven to 425 degrees F.

Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.

Recipe courtesy Sunny Anderson, 2008
Show: Cooking for Real Episode: Talkin' Turkey

More Rice Recipes:                 

Spicy rice with peas 
Rice Salad 
Rice Pilaf with Shrimp 
Pumpkin Rice Pudding 
Pepita Rice Pudding 
Brown Rice, Tomatoes and Basil  

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Baked Rice Pudding with Apricots Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Baked Rice Pudding with Apricots recipe. Enjoy quick & easy rice recipes and learn how to make Baked Rice Pudding with Apricots.   
 
Total Time: 2 hr 0 min
Prep 15 min
Inactive 1 hr 0 min
Cook 45 min

Yield: 6 to 8 servings

Level: Easy

There are many ways to make rice pudding: on the stove, baked in the oven or a combination of the two. You can make the custard separate from the rice and combine them after and it can be so many different kinds of custards. The nice thing about a baked one is you can make it the night before to enjoy for a special breakfast the next day. Serve it with a dollop of whipped cream and a sprinkle of cinnamon if you like.

Ingredients

    3/4 cup raw short-grain rice (such as Arborio), rinsed in a colander until the water runs clear
    4 cups milk
    1/4 cup diced dried apricots
    1/4 vanilla bean, split lengthwise and scraped
    1/2 teaspoon freshly grated lemon zest
    1/2 cup sugar
    4 egg yolks

Directions

Preheat the oven to 300 degrees F.

In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings, and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat.

Stir the sugar into the cooked rice mixture. Stir in the egg yolks. Pour the rice pudding into a greased baking dish and bake for 20 minutes until slightly browned on the top. Remove from the oven and let cool. Chill until ready to serve.

Recipe courtesy Gale Gand
Show: Sweet Dreams Episode: Breakfast for Dessert

More Rice Recipes:          

Sticky coconut rice, mango & passion fruit 
Coconut rice with passionfruit jelly 
sesame & ginger rice balls 
Vietnamese rice paper rolls 
Tuna sashimi with coconut rice 
Chicken and avocado rice salad 

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Rice-crusted salmon bake recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice-crusted salmon bake recipe. Enjoy quick & easy rice recipes and learn how to make Rice-crusted salmon bake.  

Ingredients (serves 6)

1 cup long-grain white rice
30g butter, chopped
1 egg, lightly beaten
415g can pink salmon, drained, bones and skin removed, flaked
1 1/2 cups milk
1/2 cup Kraft mayonnaise
1 tablespoon MasterFoods dijon mustard
2 tablespoons gluten-free cornflour
2 teaspoons lemon juice
2 tablespoons chopped fresh dill
1/2 cup grated Coon cheddar cheese

Method

Preheat oven to 180°C/160°C fan-forced. Cook rice following packet directions. Combine rice, butter and egg in a bowl.

Grease a 5cm-deep, 18cm x 28cm (base) ovenproof dish. Press rice mixture over base and sides of dish. Top with salmon.

Combine milk, mayonnaise and mustard in a saucepan over medium-high heat. Cook, whisking, for 2 to 3 minutes or until nearly boiling. Reduce heat to medium.

Combine cornflour and 2 tablespoons cold water in a bowl. Stir cornflour mixture into milk mixture. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Stir in lemon juice and dill. Season with salt and pepper. Cool slightly. Spoon milk mixture over salmon. Sprinkle with cheese. Bake for 30 to 35 minutes or until golden. Stand for 10 minutes. Serve.

Notes

All branded ingredients were gluten-free at time of publication. Always check ingredient labels.

Source
Super Food Ideas - April 2009, Page 44
Recipe by Donna Boyle

More Rice Recipes:

Lemon-grass jasmine rice
Gammon sausage paella
Texas Style Pesto with Pork Tenderloin and Spanish Rice
Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice
Spanish Rice   

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Traditional-style baked rice custard recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Traditional-style baked rice custard recipe. Enjoy quick & easy rice cooking recipes and learn how to make Traditional-style baked rice custard.

Lovely when warm, this tastes just as good when you chill it overnight before serving.

Preparation Time 20 - 80 minutes
Cooking Time 45 minutes

Ingredients (serves 6)

75g (1/3 cup) medium-grain rice
750ml (3 cups) milk
70g (1/3 cup) caster sugar
4 eggs
1 tsp vanilla extract
45g (1/4 cup) sultanas
Pinch of ground nutmeg

Method

1. Preheat oven to 180°C. Cook the rice in a saucepan of boiling water following packet directions or until tender. Drain.
  
2. Use a fork to whisk together the milk, sugar, eggs and vanilla in a bowl. Strain the egg mixture through a fine sieve into a large jug. Stir in the rice and sultanas.
  
3. Line the base of a roasting pan with a tea towel, folded to fit, and place a 1.5L (6-cup) capacity ovenproof dish in the pan. Pour the custard mixture into the dish. Sprinkle evenly with nutmeg. Pour enough boiling water into the pan to reach halfway up the side of the dish.
  
4. Bake in oven for 40-45 minutes or until the tip of a small knife inserted into the centre comes out clean. Remove the dish from the roasting pan and set aside for 1 hour to cool slightly. Serve.

Notes
Make sure you use the baking dish specified in the recipe. If the dish is too large, the custard may cook too quickly and become dry and rubbery.

For a smooth result, use a fork to whisk the egg mixture. A balloon whisk can cause bubbles to form in the custard as it bakes.

To test if baked custard is cooked, insert the tip of a small knife into the centre. If the knife comes out clean, or with just a little softly set custard clinging to it, it's ready.

Be careful not to overcook baked custards or they will separate. If you can see tiny bubbles throughout your baked custard, it's overcooked.

Source
Good Taste - July 2007, Page 105
Recipe by Michelle Southan

More Rice Recipes:

Little spanakopita with rice
Mediterranean tuna & rice bake
Mediterranean tuna and rice pie
Stir-fried rice with chilli tuna
Rice & tuna snack
Tuna rice salad 

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Little spanakopita with rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Little spanakopita with rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Little spanakopita with rice. 

Spanakopita is a classic Greek pie with crisp filo pastry, and a feta and spinach filling.

Preparation Time 15 minutes
Cooking Time 45 minutes
Makes 4

Ingredients

1/2 cup (100g) basmati rice
2 x 150g bags baby spinach leaves
100g feta, crumbled
50g parmesan, finely grated
1/2 cup firmly packed coarsely chopped dill
5 green onions, finely chopped
3 organic free-range eggs, lightly beaten
50g sesame seeds, plus 1 tbs extra
12 sheets fresh filo pastry, halved widthways
50g butter, melted, or 2 1/2 tbs olive oil
1 tsp nigella seeds, black sesame seeds or poppy seeds, optional
Lemon wedges, to serve

Method

1. Rinse rice under cold running water until water runs clear. Place in a saucepan with 1 1/2 cups water. Bring to boil over medium heat, cover, then reduce heat to low and cook for 15 minutes. Set aside, covered.

2. Meanwhile, place spinach in a heatproof bowl. Pour over boiling water, then drain immediately. Refresh in cold water, drain and squeeze to remove water. Coarsely chop spinach and combine with rice, cheeses, dill, onions, eggs and sesame seeds. Season with salt and pepper.
  
3. Preheat oven to 180°C. Brush a filo half with melted butter and place in a buttered 11cm springform tin. Repeat layering, brushing alternate layers with butter, to make 6 layers. Place 1/4 of rice mixture in tin, then fold in fi lo to enclose filling, scrunching on top. Brush with butter, then scatter with extra sesame seeds and nigella seeds, if using. Repeat with remaining ingredients in 3 more tins.
  
4. Place tins on an oven tray. Bake on lowest shelf of oven for 30 minutes or until cooked, covering with baking paper for last 10 minutes. Serve with lemon wedges.

Notes

Hint: You could use Texas muffin tins or any 1 1/2 cup (375ml) capacity ovenproof dishes or pie tins to make these pies.

Low fat tip: Unlike other types of pastry, filo has virtually no fat, only what you add. To minimise fat in these pies, use an olive oil spray instead of melted butter to grease the fi lo and replace 1/2 the feta with low-fat ricotta.

Source
Notebook: - September 2006, Page 133
Recipe by Sophia Young

More Rice Recipes:

Mediterranean tuna & rice bake
Mediterranean tuna and rice pie
Stir-fried rice with chilli tuna
Rice & tuna snack
Tuna rice salad
Soy and ginger fish with brown rice 

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Mediterranean tuna & rice bake recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mediterranean tuna & rice bake recipe. Enjoy quick & easy rice cooking recipes and learn how to make Mediterranean tuna & rice bake.  

Serve this tasty dish straight from the oven for dinner, then wrap up any leftovers for a super-healthy lunch box filler.

Preparation Time 10 - 15 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

225g (1 1/2 cups) cooked long-grain rice (see note)
1 x 185g can tuna in springwater, drained, flaked
70g (1/3 cup) low-fat semi-dried tomatoes, coarsely chopped
1 large zucchini, coarsely grated
2 tbs chopped fresh basil
75g reduced-fat feta, crumbled
2 eggs, lightly whisked
Mixed salad leaves, to serve

Method

1. Preheat oven to 200°C. Line a 19cm x 9cm (base measurement) loaf pan with non-stick baking paper.
2. Combine the rice, tuna, tomato, zucchini, basil and two-thirds of the feta in a large bowl. Add the egg and stir until well combined. Season with pepper.
3. Spoon the mixture into the lined pan and smooth the surface. Sprinkle with remaining feta. Bake for 20-25 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly.
4. Slice. Serve with mixed salad leaves.

Notes
You'll need about 100g (1/2 cup) uncooked long-grain rice for this recipe.

Source
Good Taste - February 2009, Page 43
Recipe by Chrissy Freer

More Rice Recipes:

Mediterranean tuna and rice pie
Stir-fried rice with chilli tuna
Rice & tuna snack
Tuna rice salad
Soy and ginger fish with brown rice
Rice with Fish

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Spicy red rice and pork enchiladas recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spicy red rice and pork enchiladas recipe. Enjoy rice cooking recipes and learn how to make Spicy red rice and pork enchiladas.

Ingredients (serves 4)

1/2 cup long-grain rice, rinsed
2 teaspoons olive oil
300g pork loin medallions
4 green onions, thinly sliced
1 cup homemade thick 'n' chunky salsa (see related recipe)
1/2 cup coriander leaves, roughly chopped
1 lime, rind finely grated, juiced
10 enchilada corn tortillas
1/2 cup grated tasty cheese
homemade tomato salsa (see related recipe), to serve

Method

1. Cook rice following absorption method on packet. Spread over a large, flat tray. Cover and set aside to cool.

2. Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover and stand for 5 minutes. Cut into thin strips.

3. Add green onions to pan and cook for 2 to 3 minutes or until soft. Combine rice, pork, green onions, chunky salsa, coriander, lime rind and 2 tablespoons lime juice in a large bowl. Season with salt and pepper. Stir until well combined.

4. Preheat oven to 180°C. Grease a 6cm-deep, 18cm x 24cm (base) ovenproof ceramic dish. Place tortillas on a flat surface. Spoon 1/4 cup rice mixture into the centre of each tortilla. Roll up to enclose filling. Place tortillas, seam side down, in dish.

5. Sprinkle cheese over tortillas. Bake for 15 minutes or until tortillas are warm and cheese is melted. Place on to plates. Spoon over tomato salsa and serve.

Notes

Variation: Replace the pork with chicken or beef. For a vegetatian option, replace the pork with 400g can chickpeas, drained.

Source
Super Food Ideas - March 2006, Page 68
Recipe by Dixie Elliott

More Rice Recipes: 

Flat rice noodle salad with sticky Vietnamese grilled pork
Lemon-Nut Rice Stuffing
Avocado & Glazed Pork Rice Noodles
Barney's Monday night rice
Cajun Rice Dressing Recipe
Special fried rice recipe

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Mediterranean tuna and rice pie recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mediterranean tuna and rice pie recipe. Enjoy rice cooking recipes and learn how to make Mediterranean tuna and rice pie. This pie is perfect for a picnic.

Ingredients (serves 8)

1 tablespoon olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 cup basmati or jasmine rice, rinsed
1 3/4 cups chicken stock
425g can tuna in oil, drained, flaked
1/2 cup (125g) sun-dried tomatoes, drained, finely chopped
200g baby bocconcini cheese, drained, roughly chopped
50g parmesan cheese, finely grated
100g baby spinach leaves, shredded
3 eggs, lightly beaten

Method

1. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 7 to 8 minutes or until onion is soft. Increase heat to high and add rice. Cook, stirring, for 1 minute. Stir in stock. Bring to a simmer. Reduce heat to low. Cover and cook for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Transfer to a bowl. Set aside for 10 minutes to cool.

2. Preheat oven to 190°C. Grease and line base of a 6cm deep, 20cm (base) springform pan. Add tuna, tomato, bocconcini, parmesan, spinach and egg to cooled rice mixture. Season with salt and pepper. Mix until well combined.

3. Press rice mixture into prepared pan. Bake for 40 to 50 minutes or until set and crisp around the edges. Stand in pan for 10 minutes. Run a knife around the edge to loosen pie.

4. Cut pie into wedges and serve warm.

Notes

Tip: This is a great dish to prepare ahead and pack for a picnic.
Serve with a spinach and parmesan salad.

Source
Super Food Ideas - September 2005, Page 76
Recipe by Alison Roberts


More Rice Recipes:

Stir-fried rice with chilli tuna
Rice & tuna snack
Tuna rice salad
Soy and ginger fish with brown rice
Rice with Fish
Madras fish with turmeric & vegetable rice 

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Oven Brown Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Oven Brown Rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Oven Brown Rice. Delicious, moist and flavorful rice dish! 

Prep Time: 10 Min
Cook Time: 1 Hr
Ready In: 1 Hr 10 Min

Ingredients

1 cup brown rice
1 cup beef broth
1 (14.5 ounce) can chicken broth
1/4 cup butter, melted
1 teaspoon garlic salt
1 teaspoon seasoned salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a 2 quart casserole dish, mix together rice, beef broth, chicken broth, butter, garlic salt, and seasoned salt. Bake uncovered in preheated oven for 60 minutes, until liquid is absorbed and rice is tender.

Nutrition Per Serving
Calories: 144 | Total Fat: 6.6g | Cholesterol: 17mg

More Brown Rice Recipes:

Brown Rice
Brown rice and macadamia salad
Wild Rice and Cucumber Salad
Brown rice, roast pumpkin & seed salad
Healthy fried rice
Soy and ginger fish with brown rice 

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Brown Rice Recipe - How to Make Brown Rice

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Brown Rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Brown Rice.

This recipe is easy enough for people who can't make rice at all, and everyone will love it.

Prep Time: 5 Min
Cook Time: 1 Hr
Ready In: 1 Hr 5 Min

Ingredients

1 1/2 cups uncooked long-grain white rice
1 (14 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1/4 cup butter, melted
1 tablespoon Worcestershire sauce
1 tablespoon dried basil leaves

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.

3. Bake covered for 1 hour, stirring once after 30 minutes.

Nutrition Per Serving 
Calories: 340 | Total Fat: 10.8g | Cholesterol: 27mg
 
More Brown Rice Recipes:

Brown rice and macadamia salad
Wild Rice and Cucumber Salad
Brown rice, roast pumpkin & seed salad
Healthy fried rice
Soy and ginger fish with brown rice
Brown rice stir-fry with coriander omelette 

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Rice Pilaf with Chorizo Casserole

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice Pilaf with Chorizo Casserole recipe. Enjoy rice cooking recipes and learn how to make Rice Pilaf with Chorizo Casserole Rice.

Recipe courtesy Rachael Ray
Show: Food Network SpecialsEpisode: Cooking Channel: Rachael's Week in a Day (What's Cooking?)
Cook Time: 1 hr 0 min - Level: Easy - Yield: 4 servings

Ingredients

1 generous pinch saffron threads, about 20
2 cups chicken stock-in-a-box
1 cup water
1 1/4-1 1/2 pounds Spanish style chorizo, 1 package (recommended: Gaspar's or Trois Petit Cochons)
Extra-virgin olive oil, for drizzling
1 large Spanish onion, chopped
Salt and freshly ground black pepper
1/4 cup drained chopped pimientos or diced piquillo peppers
1 cup frozen peas
1/3 cup dry sherry or 1/2 cup dry white wine
3 tablespoons butter
1/2 cup broken thin spaghetti (1 to 1 1/2-inch pieces)
1 cup long-grain white rice
1/2 cup chopped flat-leaf parsley

Directions

Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.

Heat a skillet with a tight fitting lid over medium-high heat. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo.

Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.

Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve. 

More Rice Recipes:

Vegetarian rice pilaf
Armenian Rice Pilaf
Rice pilaf
Prawn and chorizo skewers with spinach rice pilaf
Teriyaki beef skewers with snow pea salad
Tomato and Basil Rice 

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