Recipes
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| Name | Serving Size | Actions |
|---|---|---|
| Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth | View Edit | |
| Roasted Vegetable Meat Loaf with Balsamic Glaze | View Edit | |
| Roasted Wild Salmon with Tomatoes, Basil, and Capers, Parmesan-Crusted Cauliflower, and Rice | View Edit | |
| Roasted-Vegetable Filled Crepes with Red Pepper Coulis | View Edit | |
| Romaine Hearts with Croutons and Coarse Mustard Vinaigrette | View Edit | |
| Romaine Hearts with Greek Dressing | View Edit | |
| Roman-style Chicken | View Edit | |
| Ropa Viejo | View Edit | |
| Rosemary and Garlic Roast Leg of Lamb | View Edit | |
| Rosemary Chick Pea Dip | View Edit | |
| Rosemary Lemon cupcakes | View Edit | |
| Rosemary Roasted Pork Tenderloin | View Edit | |
| Round-the-Clock Pizza | View Edit | |
| Ruby Tuesday's Chicken Quesadillas | View Edit | |
| Rum Raisin Rice Pudding | View Edit | |
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Servings: Not specified DirectionsIn a small bowl, combine the raisins and rum. Set aside. Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.) Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled. Ingredients
Parsed from recipe text (no separate ingredient records). CommentsRecipe Summary Difficulty: Easy Prep Time: 7 minutes Cook Time: 35 minutes Yield: 6 to 8 servings |
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