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By PaulaG on April 8, 2013
By AnnieCan on November 11, 2012
By PanNan on May 24, 2010
"This basic recipe was printed in Saveur magazine. It works well for any brown rice - short, medium or long-grain brown rice. Disregard the directions on your package. Most likely it will come out mushy. In this recipe, the boiling (uncovered) cooks it thoroughly, and the steaming at the end make it light and fluffy."
Prep Time: 5 mins
Total Time: 45 mins
By The Flying Chef on February 16, 2010
"These are very good and easy to throw together, just make sure the pan is heated quite hot before adding as if it is too cool, it makes it harder to handle them and when it comes to flipping they will tend to want to break up. I served these with a corn relish but feel free to have them on their on. I have included the recipe for the relish if you..."
Prep Time: 25 mins
Total Time: 40 mins
By Rita~ on September 14, 2009
By Chef 1086570 pigpurple on March 29, 2009
By Dancer^ on July 18, 2008
By PaulaG on September 24, 2006