pumpkin rice ingredient
4 cups instant rice 4 cups water 1 (29 ounces) can pumpkin puree 1 1/2 teaspoons pumpkin pie spice
1 1/2 cups brown sugar
1/2 cup butter salt to taste
How to prepare Pumpkin Rice
Combine the rice and water in a large saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low; simmer until the water is completely absorbed, 15 to 20 minutes. Stir together the pumpkin puree, pumpkin pie spice, brown sugar, butter, and salt in a separate saucepan over medium-low heat. Cook until warm. Stir pumpkin mixture into cooked rice.
2 RECIPES BONUS FOR RICE LOVERS
Easy Beef and Rice
Ingredients
1 pound ground beef
1 (10.75 ounce) can condensed
cream of celery soup, undiluted
1 (10.75 ounce) can condensed
cream of chicken soup, undiluted
1 cup water
1 cup uncooked instant rice
3 tablespoons chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Crumble beef into an ungreased 2-qt. microwave-safe dish. Cover
and microwave on high for 5 minutes or until no longer pink; drain.
Stir in the remaining ingredients. Cover and heat on high for 15
minutes or until rice is tender. Let stand for 5 minutes before
serving
Easy Peasy Rice Bake
Ingredients
2 cups uncooked long grain white
rice
6 cups water
2 (14 ounce) cans chicken broth
2 (15 ounce) cans sweet peas,
drained
1 (8 ounce) package shredded
Cheddar cheese
1 cup crushed buttery round
crackers
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a
9×13 inch casserole dish.
Bring rice and water to a boil in a pot. Cover, reduce heat to low,
and simmer 15 minutes.
Stir 1 can chicken broth and the peas into rice. Cover, and continue
cooking 5 minutes. Transfer to prepared casserole dish. Pour
remaining broth over rice mixture. Sprinkle evenly with cheese and
top with crushed crackers.
Bake 40 minutes in the preheated oven, until bubbly and golden
brown.
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