Total Time
16mins
Prep 1 min
Cook 15 mins

A fast and delicious way to make rice!

Ingredients Nutrition

  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 10 34 ounces milk
  • 10 34 ounces rice

Directions

  1. Empty one can of cream of mushroom soup into a pot.
  2. Fill empty can with milk or water, or combination of both and add to pot.
  3. Fill empty can with rice.
  4. Cook on medium until rice is cooked.
  5. Let sit and the sauce will thicken!

Reviews

(2)
Most Helpful

I am sorry, but this just did not work for me. The soup is too thick for the rice to cook properly. Also, I had to stir it a lot to prevent it from sticking to the bottom of the pan and scorching. You need to either cut down on the amount of soup, or use more water or milk. Even using less rice might help. Maybe like 1 cup instead of a can full. It comes out very thick. In order for it to be creamy, you need to add milk at the very end, just before serving. Otherwise, the rice absorbs the milk. If I make this again, I will use more water to allow the rice to cook properly. Sorry for the low review, but this recipe needs to be worked on. Made for the PAC Fall 2007 game.

AuntWoofieWoof October 06, 2007

Sorry for the rating but this was just OK for us. I didn't think it had much of a taste. I think a can of milk is too much and it definately needs some seasonings. Made for Fall PAC 2007.

bmcnichol October 05, 2007

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