CREAM OF RICE DIRECTIONS RECIPES

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CREAM OF TURKEY AND WILD RICE SOUP RECIPE: HOW TO MAKE IT



Cream of Turkey and Wild Rice Soup Recipe: How to Make It image

A dear friend brought me some of this soup when I was ill—and it instantly hit the spot. I asked her for the recipe and I've made it several times since, especially when I have leftover turkey to use up. Now I like to take it to friends when they're not feeling well. It's just the filling meal to warm you up on a cold, wintry day! —Doris Cox, New Freedom, Pennsylvania

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 can (4 ounces) sliced mushrooms, drained
2 tablespoons butter
3 cups water
2 cups chicken broth
1 package (6 ounces) long grain and wild rice mix
2 cups diced cooked turkey
1 cup heavy whipping cream
Minced fresh parsley

Steps:

  • In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.

Nutrition Facts : Calories 364 calories, FatContent 21g fat (12g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 857mg sodium, CarbohydrateContent 25g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 19g protein.

STICKY TOFFEE RICE PUDDING WITH CARAMEL CREAM RECIPE: HOW ...



Sticky Toffee Rice Pudding with Caramel Cream Recipe: How ... image

Simple rice pudding gets a makeover with this upscale recipe. It has just the right thickness to soak up a hot caramel topping. —Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 20 minutes

Prep Time 45 minutes

Cook Time 35 minutes

Yield 16 servings.

Number Of Ingredients 11

3 cups water
1 cup uncooked medium grain rice
1/4 teaspoon salt
3 cups pitted dates, chopped
3 cups 2% milk
2 teaspoons vanilla extract
1 cup packed brown sugar
1-1/2 cups heavy whipping cream, divided
1/4 cup butter, cubed
1/2 cup sour cream
1/4 cup hot caramel ice cream topping

Steps:

  • In a large saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Add dates and milk; cook and stir for 10 minutes. Remove from the heat; stir in vanilla. Set aside., Preheat oven to 350°. In a small saucepan, combine the brown sugar, 1 cup cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly. Stir into rice mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until bubbly, 35-40 minutes. Cool for 15 minutes., Meanwhile, in a small bowl, beat the sour cream, caramel topping and remaining cream until slightly thickened. Serve with warm rice pudding. Refrigerate leftovers.

Nutrition Facts : Calories 329 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 112mg sodium, CarbohydrateContent 50g carbohydrate (37g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

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