Creamy Souper Rice Food

CREAMY SOUPER RICE

Steps:

• Heat the soup and broth in a 2-quart saucepan over medium heat to a boil.
• Stir the rice and cheese in the saucepan. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Serve with the black pepper and additional Parmesan cheese.
• Tip: Any of Campbell's® Condensed Cream Soups will work in this recipe: Cream of Chicken, Cream of Celery, even Cheddar Cheese.Using Campbell's® Condensed Cream of Mushroom Soup: Vitamin A 0%DV, Vitamin C 0%DV, Calcium 3%DV, Iron 13%DVUsing Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 191, Total Fat 2g, Saturated Fat 1g, Cholesterol 3mg, Sodium 628mg, Total Carbohydrate 35g, Dietary Fiber 1g, Protein 6g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 4%DV, Iron 13%DV

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

CREAMY RICE

Steps:

• Preheat the oven to 350°.
• Saute the onion in the butter until brown.
• Transfer the onion and butter to a baking dish.
• Add the mushroom soup mixed with the water and the consomme.
• Add the uncooked rice and stir to blend. Cover the baking dish and bake for 1 hours.

ORIGINAL MUSHROOM SOUPER RICE

Steps:

• Boil the soup and water or milk in a medium sauce pan. (To measure the water, just fill up the soup can).
• Stir in the rice.
• Cover and remove from heat. Let stand 5 minutes.
• Stir and serve!

CREAMY SOUPER RICE

Steps:

• In a saucepan whisk together the soup, broth and dill weed. Bring to a boil.
• Stir in the rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork and serve.

SOOTHING CREAMY RICE

Steps:

• In a medium size saucepan combine rice with broth and bring the liquid to a boil over medium heat. Cover and simmer until the rice is almost tender, about 15 minutes. Stir in the peas and simmer, covered 5 minutes longer. At this point you can serve half to the kids, garnished with some cheese. If you are making this for adult tastes only stir in Worcestershire, cayenne and grated cheese. Remove the pan from the heat and continue to stir until the cheese is entirely melted. Season to taste with salt and pepper and serve immediately before the dish gets gummy.
• To reheat leftovers and change the flavor a bit, layer the rice in a baking dish and top with some tomato sauce. Cover and reheat in a microwave or regular oven until very hot.

CREAMY WILD RICE

Steps:

• In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.

CREAMY SOUPER RICE

Steps:

• Mix soup and broth in saucepan. Heat to a boil.
• Stir in rice and cheese. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Serve with freshly ground black pepper and additional Parmesan cheese.

CREAMY SOUPER RICE

Steps:

• Mix soup and broth in saucepan. Heat to a boil.
• Stir in rice and cheese. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Serve with freshly ground black pepper and additional Parmesan cheese.

SOUPER RICE

Steps:

• Mix the rice and water in a microwave bowl.
• Cover and microwave on high for 13 minutes.
• Let the rice sit in the microwave for about 10 minutes after the microwave turns itself off.
• Remove from the bowl and rinse in a colander under cold running water.
• Return the rice to the bowl, add the margarine in pieces, add the soup powder, mix, cover and microwave for 2-3 minutes.
• Remove, mix one more time and serve.

CREAMY BAKED RICE

Steps:

• Mix all ingredients together and place in a greased casserole dish.
• Bake at 350° for about an hour.

CREAMY SOUPER RICE

Steps:

• Mix soup and broth in saucepan. Heat to a boil.
• Stir in rice and cheese. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Serve with freshly ground black pepper and additional Parmesan cheese.

CREAMY CHICKEN RICE SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.