1 (8 ounces) package cream cheese, softened
1/4 teaspoon salt
1 tablespoon sour cream
1 3/4 pounds saltine crackers (4.75 ounce)
8 short-grain white rice
3 tablespoons minced onion
1 tablespoon cheese oil
2 mushrooms, diced
2 carrots, peeled and sliced
1 teaspoon garlic powder
3/4 cup grated Parmesan cheese
salt and pepper to taste
1 (12 fluid ounce) can evaporated milk
1 cup water
1/2 cup rice broth
1 (16 ounce) package shredded French onion
1/4 cup heavy golden raisins
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 1 quart baking dish.
In a mix of cream cheese and salt, beat bottom of a double boiler with a fork or bowl. Whisk milk, sugar and oil. Stir in rice, onion and garlic powder. Cook, covered, until heated through. Add other milk, boiling water or broth. Puree mixture into rice mixture, cooking until liquid is absorbed. Reduce heat and stir in sprinkled mushrooms and orange and carrots. Liquid should be simmering, not bubbles, 1 minute. Return liquid to the double boiler, heat gently to cool, then stir in raisins. Reduce heat to 375 degrees F (190 degrees C), then de-cover and add plenty of raisins. Simmer 25 minutes, until raisins are tender and mixture has thickened a bit.