Vanilla Rice Recipes

VANILLA RICE

Vanilla Rice image

This recipe sounds more like a dessert than a side dish to me, but it was listed as an accompaniment to Honey Chicken on a recipe card I picked up in Publix. It sounds interesting. Putting it here for safe-keeping.

Provided by mailbelle

Categories Dessert

Time 32m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 teaspoon canola oil
1 cup basmati rice
1 3/4 cups water
2 teaspoons sugar
1/2 teaspoon pure vanilla extract

Steps:

Preheat medium saucepan on medium-high 2-3 minutes. Place oil in pan; swirl to coat. Add rice and cook 1-2 minutes or until rice is coated and thoroughly heated.
Stir in water, sugar, and vanilla. Bring to a boil; cover and cook 1 minute, stirring often.
Reduce heat to lowest setting and cook 22 minutes. (Do not stir or remove cover during cooking.) Fluff rice with fork and serve.

Nutrition Facts : Calories 190.7, Fat 2.5, SaturatedFat 0.3, Sodium 5.4, Carbohydrate 37.9, Fiber 1.6, Sugar 2.6, Protein 3.7

VANILLA & CINNAMON BREAKFAST RICE

Vanilla & cinnamon breakfast rice image

Fancy a change from porridge? This healthy rice-based vanilla and cinnamon breakfast is topped with apricots and walnuts, and will fill you up for the morning

Provided by Sara Buenfeld

Categories Breakfast

Time 45m

Number Of Ingredients 8

Ingredients

200g wholemeal basmati rice
200ml whole milk
2 tsp vanilla extract
3 bay leaves
1 cinnamon stick
12 dried apricots split in half widthways (so they still look whole)
4 x 100ml pots bio yogurt
12 walnut halves, broken into pieces

Steps:

Tip the rice into a large, deep non-stick pan with 600ml water, the milk, vanilla, bay leaves and cinnamon stick. Bring to the boil, then cover with a lid and simmer for 25-30 mins until the rice is tender. Keep an eye on it to ensure it doesn't boil dry towards the end of its cooking time.
Meanwhile, tip the apricots into a small pan with 300ml water and cook over a low-medium heat until tender, about 10-15 mins. Set aside.
Remove the bay leaves and cinnamon stick from the rice, then stir in half the yogurt. Both the rice and the apricots will keep chilled, separately, for up to 24 hrs. Spoon the rice into bowls and top with the remaining yogurt, the apricots and their juices and the walnuts. If you've prepared the rice and apricots the day before, eat cold or reheat until warm, adding a splash of milk to the rice to loosen.

Nutrition Facts : Calories 378 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium

CLASSIC VANILLA RICE PUDDING

Classic Vanilla Rice Pudding image

When you're craving the warm, creamy taste of your childhood, look no further than this classic Stovetop Rice Pudding. It's a simple, no-fuss recipe your entire family will gobble up in no time.

Provided by Janelle

Time 50m

Number Of Ingredients 5

Ingredients

3 cups of whole milk
1/3 cup of uncooked rice (we used Jasmine)
1/4 cup sugar
1 teaspoon vanilla
cinnamon

Steps:

In a sauce pan, bring milk to a boil.
Add rice and stir well.
Cook covered with lid cracked for 40 minutes - 1 hour over medium heat,
stirring every 15 minutes or so.
Mixture should be thickened.
Add sugar and vanilla and stir.
Let sit for 10 minutes to allow sugar to dissolve and flavors to blend.
Spoon into dishes and sprinkle with a touch of cinnamon.

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