For many of us, just the sound of Minute Rice recipes give us a sigh of relief. We all live such a fast hectic lifestyle today that we welcome anything that can be done in “a minute or minutes”. This is especially true when it comes to feeding our families every day; we are open to anything which helps us to put a quick meal on the table.
Minute Rice Recipes is a brand name for an instant rice (or quick cooking rice); it has been precooked and dehydrated. When preparing this rice, it takes less time to achieve the tenderness than it does for regular rice. Economically speaking, this rice is a little more expensive to serve than regular rice but we are often willing to pay more for convenience. This is still cheaper than eating out with a family or ordering food from restaurants.
To save even more time for the busy homemakers, instant rice is perfect for cooking in the microwave. It can be cooked alone but most often Minute Rice recipes are in the form of casseroles or other dishes with combinations of ingredients.
To make a simple hot Minute Rice recipe, mix two cups of the uncooked
instant rice with 1 ½ cups of hot water and ½ teaspoon salt in a 2 quart
microwave casserole dish. Cover tightly and microwave on high at 100%
about 6 to 8 minutes until rice is tender and water has been absorbed;
stir lightly and serve.
Like all rice, Minutes Rice recipes cover a vast array of flavors and cuisines. Use it like any regular recipe only in less time. Some of my favorites are stir fries with vegetables, ginger and soy sauce. I love Mexican seasoning; stir into the cooked rice browned hamburger, chili powder, garlic, salt, pepper and tomatoes for a quick meal. Below I am giving you some of my favorites for the microwave and conventional cooking.
Combine and mix all ingredients in 1 ½ quart microwave casserole.
Cover tightly and microwave on high 100% for 8 minutes; stir rice.
Cover dish and microwave about 7 to 9 minutes or until rice is tender and water is absorbed.
This minute rice recipe makes a great dinner.
Preheat oven to 375F degrees.
Sauté celery and onion in oil in saucepan until tender.
Add water, lemon rind, salt, paprika and thyme; bring to a boil.
Add rice and stir to moisten; cover and remove from heat.
Let stand 5 to 20 minutes or until liquid is absorbed.
Stir in sour cream and diced lemon; mix lightly.
Clean, wash and dry fish; sprinkle inside and out with salt.
Stuff fish loosely with rice mixture; Close opening with toothpicks or skewers.
Keep remaining stuffing warm in double boiler.
Place fish on greased jelly roll pan; brush with melted butter.
Bake about 45 to60 minutes or until fish flakes easily with a fork; baste frequently with melted butter.
Remove skewers to serve; place on platter with remaining stuffing around fish.
Melt butter in large pan; add raw noodles and keep turning until lightly browned.
Add remaining ingredients; stir thoroughly and put in 3 quart casserole baking dish.
Bake at 350F degrees uncovered for 25 minutes or until top is lightly browned; serves 12.
Combine and mix all ingredients together; pour into a greased baking dish.
Bake in preheated oven at 350F degrees for 45 minutes.
Place bacon in 3 quart microwave casserole.
Cover with paper towel and microwave on high 100% for 3 minutes; stir.
Cover and microwave until crisp about 2 to 3 minutes longer; drain on paper towels.
Stir onion and green peppers into bacon fat; Cover tightly and microwave on high 2 minutes; stir.
Cover and microwave until onion is tender 2 to 3 minutes longer.
Stir in tomatoes with liquid; add chicken, rice, hot water, salt and cumin.
Cover tightly and microwave on high 100% for 8 minutes; stir.
Cover and microwave until mixture is hot and rice is tender 7 to 9 minutes longer.
Stir in raisins; cover and let stand 5 minutes.
Sprinkle top with cooked bacon.
Try this tasty minute rice recipe.
Preheat oven to 400F degrees.
Melt butter in a large skillet; add rice stirring until golden brown.
Stir mushrooms in the rice; place mixture in a greased casserole baking dish.
Stir the bouillon in the boiling water; pour over the rice.
Bake 35 to 45 minutes; serves 4.
Preheat oven to 375F degrees.
Cook rice as directed on package; dump in a large bowl.
Add thawed broccoli and remaining ingredients to the bowl.
Mix together and dump into a greased casserole baking dish (Quart size).
FOR OPTIONAL place chicken and crumbs on top of casserole.
Bake 30 to 35 minutes until hot and bubbly; serves 4.
Preheat oven to 350F degrees.
Brown sausage in a large skillet until thoroughly cooked; drain and set aside.
Melt butter in skillet; sauté onion, celery and bell pepper.
Add mushrooms with juice and the cooked sausage; heat thoroughly.
Bring water to a boil in saucepan; stir in the chicken soup.
Stir in the rice; let stand 5 minutes; add rice to skillet mixture.
Put mixture in a casserole baking dish; bake about 40 minutes.
Heat oil in a large skillet; sauté onion, celery and jalapeno.
Add the cooked drained broccoli; stir in the soup and cream.
Add the cheese spread, rice, salt and pepper; mix well.
Place mixture in a greased shallow casserole baking dish.
Top casserole with Parmesan cheese and paprika.
Bake 30 minutes or until set; serves about 8.