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Rice Pudding II Recipe


1 cup uncooked white rice

1 teaspoon salt

3 teaspoons dried marjoram

1 teaspoon dried basil

1 teaspoon dried oregano

2 teaspoons dried sage

3 tablespoons dried dill weed

2 tablespoons dried thyme

3 tablespoons dried rosemary

2 tablespoons dried marjoram

1 1/2 teaspoons dried basil

2 teaspoons dried oregano

2 teaspoons dried sage

1/8 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon dried basil


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine rice, salt, marjoram, basil, oregano, sage, dill and thyme. Mix well. Roll the mixture into small balls and place in a sheet of plastic wrap. Refrigerate until glass balls are set.

In a medium bowl, mix rice mixture with remaining marjoram, basil, oregano, sage, dill and thyme. Place in cookie sheet to cool.

Bake in preheated oven until golden, about 20 minutes.

Remove plastic wrap from balls. Mix cooked rice with marinade, add to the sides of a 9x13 inch baking dish. Drizzle with reserved marinade. Cover with the reserved marinade.

Bake at 350 degrees F (175 degrees C) for 45 minutes, or until golden brown. Remove plastic wrap and sprinkle with rosemary/marjoram/sage to garnish.


Hizzy_tintis writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be to refrigerate the Sriracha prior to using. Somehow I didn't feel comfortable letting this cool completely before serving. I chill it in the fridge between uses.