INGREDIENTS

    * ¼ cup rice
    * 2 cups water
    * 2 slices of onion
    * 1½ teaspoons salt
    * 3 cups milk
    * 1 tablespoon butter
    * ¼ teaspoon almond extract

DIRECTIONS

• Boil water and add in rice then the onions. Once tender, rub through a colander.
• Add butter and hot milk. Put it back over the stove top and add salt and almond for seasoning. Serve.

INGREDIENTS

    * 2 chickens (broilers), cut in halves
    * 2 onions, peeled, chopped
    * 8 sweet potatoes, peeled, sliced
    * ½ cup rice, washed
    * Seasonings to taste

DIRECTIONS

• Combine all the ingredients in a stew pan.
• Add water until the ingredients are covered.
• Put the lid on and leave it to boil for about 40 minutes.
• Once done, serve and enjoy!

INGREDIENTS

    * 1 cauliflower, washed, cut in pieces
    * 2 cups rice, washed
    * 3 tablespoons butter
    * Seasonings to taste

DIRECTIONS

• Put cauliflower and rice in salted water and boil for about 20 minutes. Drain off the liquids afterwards.
• Mix in butter and seasonings using a fork then serve.

INGREDIENTS

    * 5 cups precooked rice
    * 2 (10 ounce) packages of frozen chopped broccoli, lightly steamed or 3 cups fresh chopped, steamed broccoli
    * 1 can (10.75 ounce) condensed cream of chicken soup
    * 1 can (10.75 ounce) condensed cream of mushroom soup
    * 1 cup water
    * 1 pound grated mild cheddar or American cheese
    * 1 tablespoon butter
    * 1 white onion
    * Salt & pepper

DIRECTIONS

• Set the oven to preheat settings of 350 degrees F. Make sure rice and broccoli have been cooked ahead of time.
• Cook onion in melted butter in a moderate-sized saucepan. Once the onions are soft and clear, add the condensed soup and water until hot.
• Add 2/3 of cheese and mix thoroughly until melted. Stir often to prevent cheese from sticking at the bottom of the pan.
• In a 13 x 9-inch baking pan, mix rice with broccoli and the leftover cheese. Cover top with soup cheese mixture. Season with salt and pepper before baking for about 45 minutes.  

INGREDIENTS

    * 1/2 cup oil
    * 1/4 cup flour
    * 1 cup minced onions
    * 1 1/2 pounds finely chopped chicken livers
    * 1/3 cup celery, minced
    * 1/2 cup parsley, minced
    * 1/2 cup green pepper, diced
    * 1 clove garlic, minced
    * 2 tsp salt
    * 1 tsp pepper
    * 1/8 tsp cayenne pepper
    * 4 1/2 c chicken stock
    * 2 cup long grained rice

DIRECTIONS

• Set the oven to preheat settings of 350 degrees F.
• Let the stock come to a boil before adding in the rice. Lower heat and leave it to simmer for about 20 minutes or until rice becomes tender.
• In a large pan, heat oil and add flour. Sauté the onions along with the chicken livers, celery, parsley and garlic together. This would take about a few minutes. Add the seasonings and sauté for another 3 minutes.
• Blend the cooked rice into the pot and set for 20 minutes of baking.

INGREDIENTS

    * 1 cup rice
    * 5 cups boiling water
    * 1 1/2 teaspoons salt

DIRECTIONS

• Use boiling water for washing rice well and rinse with several pans of cold water.
• Put salt and rice to boiling water. Cover and leave it to slow boil for about 15 minutes.
• Put the pan into the oven, covered and leave it to cook for another 15 minutes. The grains should become soft and tender but at the same time whole and distinct.

INGREDIENTS

    * 1 cup chopped beef (cut from top of round)
    * 1/3 cup rice
    * ½ teaspoon salt
    * ¼ teaspoon pepper
    * Few grains cayenne
    * Tomato Sauce

DIRECTIONS

• Blend beef with rice. Season with salt, pepper and cayenne.
• Leave the cabbage to cook for about 2 minutes in boiling water.
• Spoon 2 tablespoons of the mixture over each leaf and fold the leaf, securing the mixture inside. Cook for an hour in Tomato Sauce, 
• For the Tomato Sauce, melt 4 tablespoons of butter until brown. Add 5 tablespoons of flour and pour over 1 ½ cups of it over each Brown Stock. Stew and strain the tomatoes.
• Add a slice of onion, a slice of carrot, a bit of bay leaf, a sprig of parsley, four cloves, 3/4 teaspoon of  salt, 1/4 teaspoon of pepper and a few grains of cayenne.
• Cook for about 10 minutes and strain.

INGREDIENTS

    * 1½ cups lima beans, shelled
    * ¾ cup rice, washed
    * 4 cups water
    * 1½ cups milk, scalded
    * 2 tablespoons butter
    * Seasonings to taste

DIRECTIONS

• In a kettle, combine all the ingredients together but not including milk.
• Cover and cook for about 15 minutes. Add the scalded milk and leave it to cook for another 10 minutes. Serve.

INGREDIENTS

    * 1 cup rice (raw)
    * ½ cup macaroni, broken up
    * 2 tablespoons chopped onion
    * 1 small clove of garlic
    * 2 tablespoons vegetable butter
    * 2 tablespoons diced sweet pepper
    * Salt
    * A sprinkle of thyme
    * 1-½ cups tomato pulp
    * 2-½ cups water

DIRECTIONS

• In a frying pan, put rice and cook until brown over an open fire or in an oven. Stir frequently until it becomes light brown in color.
• Put half teaspoon of salt and water, cooking covered until dry. 
• Cut the macaroni into small portions and cook them in boiling salted water. Once done, wash and drain through a colander.
• In a saucepan with butter, add the sweet pepper, onion, garlic and thyme. Stir while cooking for a few minutes.  Add tomato and salt for seasoning. Boil thoroughly and pour on top of rice.
• Combine them well and add a layer of the rice-tomato over an oiled baking pan. Sprinkle top evely with cooked macaroni.
• Add small bits of vegetable butter on top and cover with the rest of the rice mixture. Place it into the oven set at moderate heat for 30 minutes. Serve.

INGREDIENTS

    * 3 cups cooked rice
    * 1 cup of milk
    * 2 tablespoons flour
    * ½ pound cheese
    * ½ teaspoon salt
    * bread crumbs

DIRECTIONS

• Mix milk with flour and salt. Cook it over moderate heat until bubbly soft. Add cheese and mix well until it melts and makes a sauce.
• Layer the cooked rice alternatelt with sauce in a buttered baking dish. Cover the final layer with bread crumbs. Place it into the oven and bake until the crumbs become brown.