Rice Jello Recipes

Steps:

• Beat egg with wire whisk in large saucepan. Gradually add milk, beating until well blended. Add dry pudding mix; stir 2 minutes or until well blended. Stir in rice and raisins.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Cool 5 minutes, stirring occasionally. Pour evenly into 10 dessert dishes or 1-1/2-quart serving bowl.
• Sprinkle evenly with cinnamon and nutmeg. Serve warm. Or, cover and refrigerate until ready to serve.

Steps:

• Microwave butter in large microwaveable bowl on HIGH 25 sec. or until melted. Stir in dry gelatin mix. Microwave 15 sec.; mix well. Add marshmallows; toss to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. (Caution: Bowl might be hot.) Add cereal; mix well.
• Press cereal mixture onto bottom of 13x9-inch pan sprayed with cooking spray. Cool 10 min.
• Cut into 24 egg shapes using 2-inch cookie cutter.

Steps:

• Boil rice with the salt until well done, according to package directions.
• Rinse and drain well; cool.
• Make lemon jello, using only 1 cup water.
• Drain pineapple and add enough water to make a second cup of liquid.
• Cool until jello is almost set.
• Whip cream, adding the 1 cup sugar; fold into rice mixture.
• Beat the jello and fold that also, into rice and cream mixture.
• Add crushed pineapple and let cool until set.

Steps:

• Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
• Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
• Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.

Steps:

• Mix together and chill.

Steps:

• 1. Cook rice in water and a pinch of salt until tender. Drain reserving 1/2 cup cooking liquid.
• 2. Dissolve jello and sugar in 1/2 cup water. Stir in hot rice and pineapple. Chill until partially set.
• 3. Whip cream until soft peaks form. Fold into partially set jello mixture. Chill salad until set.

Steps:

• 1. Dissolve jello in 2 c Hot water. Drain the pineapple, add the juice to enough water to make 1 1/2 c. Add this to the jello/hot water. Let thicken, then add the cooled rice and pineapple. Let this set up. Whip the cream with the sugar, and fold into the rice/pineapple mixture.