2 cups uncooked long-grain white rice
1 carrot, finely chopped
1/2 cup white sugar
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 1/2 cups chopped tomatoes
1 1/2 cups milk
1 1/2 cups vegetable oil
any flavor fruit, green peas, dates, or frozen bananas
bread recipe
1/2 cup flour
1/2 cup water
1 clove garlic, crushed
1 1/2 teaspoons salt, or to taste
3 tablespoons Hartmann's data
1/4 cup dried dill weed
in a saucepan, bring a large pot of water to boil. Remove from heat. Place 1 1/4 cup liquid in the center of the rice and stir to combine. Mix in 2 cups cooked rice (rice was at room temperature) and 1 cup vegetable broth mixture. Toss.
In a 9x13 inch skillet over medium heat, mix 2 cups liquid and 1 teaspoon baking powder. Cook until bubbles form in cream, about 5 minutes. Stir in salt. Stir until all liquid is absorbed, about 7 minutes. Stir in the boiling broth mixture. Cook for 2 minutes, increasing mixture to cover all. When the mixture thickens, reduce heat to low. Cover and simmer for 30 minutes or until all liquid is absorbed and mixture is heated through.