I've always bought frozen shrimp pilaf since I liked it so much, even if I had a lot of rice on hand. If you make your own pilaf it's a lot more economical.Use 1 stock cube for every 2 rice cooker cups of rice.If you stir fry the rice until it's translucent, the grains will stay separate when cooked.You can use fresh shrimp instead of frozen.I've salted this lightly, so if you want it to be saltier add 1 teaspoon of salt. Recipe by Okojo1027

Got inspired from jambalaya and made a different variation#cajun#chicken#rice#lunch

I love corn.Granulated soup stock is convenient, but if using the block type, then 2 teaspoons of granulated stock is 1 block; please use this standard. Use a knife to cut in half vertically, horizontally, and height-wise (in 8 pieces) and it'll be easy to dissolve. Recipe by Pukuttopukumaru

Rice Soup used with turkey or chicken!

I made this using the same method used for rice cooker pilaf.If you want to make the rice bright yellow, add a bit more turmeric. If you are using new harvest rice, use a bit less water. If you aren't using soup stock granules, add 1 teaspoon of salt instead. If you're in a hurry you don't have to drain the rice in a sieve. Recipe by Yuuyuu0221

This is a dish that we normally cook with duck but had no duck and no one fancied going to the shops, so an improvisation was made. We used chicken instead.

You may measure sugar or soy sauce, but do you measure ketchup with measuring spoons? So long as the rice is tinted a light pink, it should be ok.Isn't it hard work to split a soup stock cube in half?This is what I was thinking when I came up with this recipe.For the ◎ ingredients, use chicken or whatever you like. But if you add onion, the rice will become somewhat soggy.The key is to stir fry the added ingredients and ketchup together before adding the rice.Spaghetti Napolitan is made in the same way. Recipe by Shijimi24

Rice is to the Middle East what pasta is to Italy. While rice is a staple in Asian countries, there it is typically served plain; the flavors coming from the sauces for the vegetables, meat or legumes. Iraqi and particularly Iranian rice dishes, on the other hand, are known for their flavours, colours and, especially, their presentation. The way we serve them is something of a ritual. Having more than one rice dish at a meal is not unusual. Sometimes we even make a rice crust on the bottom of a dish so that, when served turned upside down, it looks like a cake.It took me a long time to get used to making a smaller quantity of rice for dinner. When I was growing up, my mother would serve everyone a big mound of rice topped with whatever stew she had cooked that day. We’d eat the rice with a spoon or by scooping it up with a piece of hubus, or flatbread. I guarantee you that in any traditional Iranian home you’ll find a huge pot of rice on the stove.The Iranian and Iraqi method of preparing rice: partially cooking it, draining it, then returning it to the pot with fried onion and a touch of water and continuing to cook it very slowly. This method results in delicious dry, almost crispy, rice, but it is time-consuming and the rice loses some of its nutritional value.Here’s my way:

great comfort food!!

Good, easy, comforting soup to have. Great for when you have come down with the flu.

This recipe is very versatile. ..can be used as a stuffing for a chicken or Turkey or made in a tray as a side dish ...u can stuff a pepper..porta balla mushroom or zucchini. ...the chicken stock & grated cheese absorbs into the rice for great flavor!!!!!For a delicious veggie version do not add sausage & pancetta & use veggie stock & its still great!