Rice Pudding
2 cups cooked rice ½ cup plus 2 Tbsp sugar
2 cups milk 2 eggs, slightly beaten
1 small can evaporated milk 1/8 tsp nutmeg
½ cup raisins 1/8 tsp cinnamon
1 Tbsp cornstarch 1 tsp vanilla
¼ tsp salt

In small saucepan, scald the milks together. Measure raisins into a strainer and set over boiling water just long enough to plump.

In a 2 or 3 quart saucepan, combine cornstarch, salt and sugar, and blend well. Stir in hot milk mixture, stirring constantly over medium heat until thick and smooth. Add rice; reheat to a full boil. Remover from heat. Pour a little of the hot mixture into beaten eggs while stirring rapidly.

Return egg mixture to hot milk and rice and stir until thickened (only a minute or two). Remove from heat. Stir in raisins, spices, and vanilla. Chill.

Makes 8 half cup servings. (Can be served warm if desired.)
*Soy milk can be substituted for the milks. However, almond milk will not thicken.
(Lion House Recipes, copyright 1984)


About 4 cups milk 1 cup rice
About 4 cups water 1 cinnamon stick
1 8 oz can evaporated milk ½ cup sugar
1 Tbsp condensed milk (La lechera)

In a medium saucepan put the rice to cook with the sugar, the cinnamon stick, and 4 cups of water. When the rice is mushy, mix in the 3 different kinds of milk, and stir occasionally until it bubbles and rises.



4 eggs
1 cup milk
1 cup cooked rice
1 can sweetened condensed milk
1 tsp vanilla
1 Tbsp sugar mixed with 1 tsp cinnamon

Beat eggs in large mixing bowl. Add milk, rice, condensed milk and vanilla. Mix well. Pour into buttered shallow 1 ½ quart baking dish. Sprinkle sugar and cinnamon mixture over top. Set dish in pan containing 1 inch of hot water. Bake in preheated 350 degree oven for 45 minutes, or until knife inserted near center comes out clean. Serve warm or chilled.
(Deseret News: Barbara Goldman)


1 pound ground beef
½ onion, finely chopped
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
½ tsp cumin
2 cups cooked rice
½ head lettuce, shredded
2 tomatoes, coarsely chopped
½ cup grated cheddar cheese
1 large avocado, peeled, seeded, and diced

In large skillet, cook meat over medium-high heat until browned, stirring to crumble. Add onion and garlic and cook until soft, but not brown. Discard excess fat, if any. Add salt, pepper, cumin and rice. Remove from heat and cool. Combine lettuce, tomatoes, cheese, and avocado and meat mixture. Add sour cream and toss lightly. Serve immediately with piquant sauce and corn chips.


1 cup rice
2 grinded garlic cloves
½ chopped tomato
¼ chopped onion
1 tablespoon oil
About 1 tablespoon “Knorr” chicken flavor bouillon

In a medium saucepan put the oil, onions, and garlic on medium heat. Fry until the onions are golden brown, and then mix the rice in and continue frying until rice is golden brown. Next, mix the tomatoes with the rice and keep frying for 1 or 2 minutes. Last, pour 2 cups of hot water and mix in chicken flavor bouillon at taste, and simmer until there is no water left.


1 cup long grain rice
1 Square butter, melt in saucepan , brown rice in butter and stir well
Add 2 (14 oz) cans low sodium chicken broth, heated

Stir altogether, cover and simmer for 30 minutes
Optional additions:
2 Tbsp butter
2 cubes chicken bouillon (a little stronger flavor), add with broth
1 small can sliced mushrooms OR fresh sliced mushrooms, sautéed
½ cup golden raisins
¼ cup sliced green onions
½ cup slivered almonds or pine-nuts
2 Tbsp fresh chopped parsley (or dry leaves)

Cover again and heat through after additions of your choice are added


2 cans cream of chicken soup OR choice – cream of mushroom, cream of celery OR – one of each kind of soup (for extra creamy, use 3 cans)
2 cups water 1 ½ cups uncooked rice ½ pkg Lipton onion soup mix
OR seasonings of your choice

Combine above in 9 x13 glass casserole dish
Place cut-up chicken on top of rice mixture
(choose chicken of your choice: 4 boneless, skinless breasts or 6 thighs)
Sprinkle top with the other ½ pkg of soup mix and dry parsley leaves Cover with foil and bake @ 350 for one hour
Remove foil and continue baking for 30 to 45 minutes


3 Tbsp oil - heat in large frying pan
Stir in and cook until golden:
½ chopped onion
½ chopped green pepper
2 sliced celery stalks

Reduce heat and add:
3 cups cooked rice (1 cup uncooked =3 cups cooked)
1-1/2 cups cut –up meat (cooked chicken, turkey or ham)
(this is a good way to use leftover meat when you don’t have quite enough for another meal)
Cook, stirring frequently for approximately 10 minutes

Add: 2 eggs, slightly beaten… stirring and cooking – 5 more minutes
Add: 1 Tbsp low sodium soy sauce, stir and serve
Top with chopped green onions and chopped parsley if desired

4 bell peppers - seeds and membranes removed
½ pound meat of choice
(hamburger, sausage taken out of casings, ground turkey, chicken)
1 cup cooked rice
1 chopped onion OR ¼ cup reconstituted dried onions out of food storage
2 Tbsp No Salt Seasoning
½ tsp seasoned pepper OR to taste
1 tsp Johnny's garlic spread OR garlic (if using garlic only, add a little salt)
1 cup tomato sauce
½ cup Parmesan cheese OR other cheese of choice

Brown meat and onions (if using dehydrated onions add when rice is added) Sprinkle in seasonings, add tomato sauce, rice and cheese
While browning meat, bring a large pot of water to a rapid boil and parboil pepper cases for 10 minutes
Fill pepper cases and place in baking dish
Bake at 350 degrees for 10-15 min (or until warmed through)

4 bell peppers with seeds and membranes removed
½ pound meat of choice
(hamburger, sausage taken out of casings, ground turkey, chicken)
½ cup raw rice
1 chopped onion OR ¼ cup reconstituted dried onions
2 Tbsp No Salt Seasoning
½ tsp seasoned pepper OR to taste
1 tsp Johnny's garlic spread OR garlic (if using garlic only, add a little salt)
½ cup Parmesan cheese or other cheese
2 eggs
2 14.5 oz. cans of tomato sauce

Combine rice, meat, seasonings, cheese, eggs and 1/2 a can of tomato sauce together and mix well.
Stuff lightly into pepper cases.
Put in crock pot and pour remaining tomato sauce over peppers.
Cook on high for 6 hours or until rice is tender.


Meatballs with barbeque sauce over rice
Use frozen meatballs
Place meatballs and barbeque sauce in crock pot and warm through.
Serve over rice

Stir Fry
Use frozen Stir Fry Vegetables
Add meat of choice and fry as directed on package and serve over rice.
Meat Leftovers (roast, pork chops, etc)
Warm chopped up meat with gravy
Add sour cream just before serving
Serve over rice
Fry hamburger and onions
Add gravy OR cream of mushroom soup
Add sour cream just before serving
Serve over rice