Creamy Fast Rice

READY IN: 16mins
Recipe by nannymelissa

A fast and delicious way to make rice!

Top Review by AuntWoofieWoof

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.

Ingredients Nutrition

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


  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!

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