Cream of Rice RecipeOrigin: America Period: Traditional |
Ingredients:
100g uncooked brown rice 
Cream of Rice Preparation:Method:Place the rice and water in a saucepan and bring to a boil over medium heat. Reduce the heat to its lowest setting, cover the pan and cook for 90 minutes, or until the rice is very soft and the mixture looks like thick oatmeal when stirred Place the rice mixture in a blender (doing half at a time is probably best) and process until smooth. Add the maple syrup, return to the pot and heat. Serve hot. |
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Other recipes with rice and maple syrup as primary ingredients: Minestrone Spanagh Geragoor Vospov Pilaf Crockpot Arroz con Pollo Sayadieh Samak Beans and Rice Semizotu Yemegi Cajun Quiche Pilaf-Stuffed Onions Fragrant Coconut Rice Kheer Rice and Fruit Tart Chubbagin Lélé et Raabie Kalbsbries Imperial Mushrooms in Bisort Leaves Nori Rice with Oyster Mushrooms Vegetable Chowder Liberian Rice and Peas Red Clover Rice Waakye Arroz Integral com Mantiega de Amendoim e Bananas Aloha Wild Rice Trinidad Rice with Curried Vegetables Rice Flour Pap Rice with Pigeon Peas Ris engoulé Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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