Fruity Rice Delight Recipes

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in the baby food, ginger and nutmeg. Stir in the pie filling, fruit cocktail, oranges and pineapple. Fold in whipped topping, marshmallows and nuts. Cover and refrigerate overnight.

Steps:

• In a bowl, combine the first six ingredients. Store in airtight containers in a cool, dry place for up to 6 months. Yield: 21 batches (21 cups total). , To prepare rice: In a saucepan, combine 1 cup rice mix, water and butter. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until water is absorbed.

Steps:

• Whisk together the dressing ingredients, season, then set aside. Heat a small nonstick pan and put in the cashew nuts, stirring for a few mins, until starting to brown.
• Toss the rice, peppers, onion and most of the cashews together, then gently fold in the dressing. Chill for up to a day, then scatter with the remaining cashews before serving.

Steps:

• In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a medium bowl, blend 1/2 the fruit cocktail and the whipped cream. Drain any remaining fluid from the rice and mix 1/2 into the bowl. Continue mixing in the remaining fruit cocktail and rice until the desired consistency has been attained.

Steps:

• In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a medium bowl, blend 1/2 the fruit cocktail and the whipped cream. Drain any remaining fluid from the rice and mix 1/2 into the bowl. Continue mixing in the remaining fruit cocktail and rice until the desired consistency has been attained.

Steps:

• FROZEN YOGHURT:.
• Whip cream until stiff.
• Whisk egg whites until stiff peak stage; add sugar little by little until stiff and glossy.
• Lightly fold all ingredients together until well blended.
• Divide into three equal portions and spoon into freezer containers.
• Freeze for 2 ½ hours stirring every ½ hour or so to ensure a smooth end product.
• Mix each fruit "jam" into its own frozen yoghurt portion along with the chocolate shavings.
• Return to freezer for 2 hours to freeze solid.
• STRAWBERRY AND CANTALOUPE LAYER:
• Each fruit "jam" is made separately.
• Do not add chocolate at this stage.
• Heat all ingredients and stir over low heat for five minutes or until sugar has dissolved.
• Leave to cool.
• DATE LAYER:.
• Heat all ingredients except dates for five minutes or until sugar has dissolved.
• Stir in dates and leave to cool.
• ASSEMBLY:.
• Spoon 2 cups of cantaloupe yoghurt into each loaf pan and smooth down.
• Spoon 2 cups of the strawberry yoghurt on top in the same fashion and lastly add 2 cups of the date yoghurt.
• Place back into freezer until ready to serve.
• PRESENTATION:.
• Remove frozen yoghurt from loaf pan by placing pan under running faucet for 15 seconds taking care to not get frozen yoghurt wet.
• Invert pan and lay frozen yoghurt loaf onto well-chilled serving platter and decorate as desired.
• Serve in slices.

Steps:

• PREPARATION.
• Bring adequate (two cups?) amount of salted water to rolling boil, add rice, turmeric & raisins.
• Stir so that turmeric mixes into rice and can be absorbed, bring rice back to boil, then turn right down to simmer covered for rest of cooking time (10 - 12 minutes?).
• Once rice is cooked, rinse/drain; set aside to cool.
• Finely chop both green pepper & white onion.
• Chunky chop (not fine) half of the peaches from the can.
• Add pepper, onion, peaches, cayenne pepper/peri peri, chutney, mayonnaise, salt & pepper to rice turning ingredients into rice gently so as not to mash rice.
• Garnish with parsley.
• VARIATIONS.
• •Try adding 1/4 cup brown rice which would need cooking separately as it takes longer to cook. just stir into plain rice before adding other ingredients.
• •Using a tablespoon of either lemon or lime juice gives this dish a nice twist, or even try using lemon or lime rind for an extra zing.