58862 rice drink mexican horchata Recipes

uncooked rice, warm water, sugar (i use splenda blend ), vanilla extract, ground cinnamon, to serve

rice ( cooker cups), water, tomato-flavored bouillon cube, cumin, garlic powder, dried onion or 2 tbsp diced onions, cayenne pepper, chili powder

rice (i used long grain ), low sodium chicken broth, tomato paste, butter, onion, diced small, garlic clove, minced, diced green chilies, pepper, red pepper flakes, cilantro or parsley, for color

uncooked long grain white rice, cold water, evaporated milk, white sugar, ground cinnamon, vanilla extract

white rice, water, milk, cinnamon stick, sugar, cornstarch, milk

grain white rice, uncooked, water, cinnamon stick (or 2 smaller ones), milk, warmed (see description), vanilla (or more , to taste), sugar

grain white rice (155 g), water, cinnamon sticks or 1 tsp ground, very fine julienne strips lime peel (optional), salt, milk (or for richer pudding substitute 1 can of evaporated and add enough regular to equal 4 cup), egg, sugar , to taste (375g), raisins (60 g), vanilla extract

horchata (i used rice dream brand), coconut milk (i used so delicious, the original kind), white long grain rice (i used lundburgs organic), raw cane sugar, cardamom powder, almonds, golden raisin, coffee creamer (i used coconut creamer)

canola oil, ground chicken, salsa, hot taco sauce, shredded cheese, lipton mexican rice (i use lipton taco rice), flour tortillas (soft taco size, 8 inches)

mexican recipe stewed tomatoes, undrained, white onion, diced, grain white rice (uncooked) - (i used basmati), canola oil, chicken broth, tomato sauce, garlic powder, salt

white rice, ground almonds, cinnamon stick, water, vanilla sugar, sugar

rice, blanched almonds, ground cinnamon, lime zest , colored part only, water , plus 4 cups cool , divided, sugar , to taste, 1 to 1 1/2 cups, mexican vanilla extract or vanilla extract, to taste, usually about 1 tsp

rice (uncooked ), cinnamon sticks, broken into 3 pieces each, soymilk, sweetened condensed milk, sugar, vanilla extract, ground cinnamon

rice (regular will be fine), water, evaporated milk, cinnamon 1 or 2 branches, vanilla extract, sugar, powder cinnamon for decoration

mexican rice, onion, grain rice, lard or chicken fat, chicken broth, tomato juice, diced tomatoes, chopped parsley, minced garlic, ground cumin, salt, white pepper, saute onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. turn into baking dish., in large saucepan , combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. bring to boil. add broth to rice. cover and bake at 350 degrees f for 20 to 30 minutes or until rice is fluffy. use fork to fluff rice. serve.