Old-Fashion Rice Pudding


  • 12 cups whole milk, divided
  • 1 cup sugar
  • 1 reason salt
  • 1 cup Dixie Lily long grain white rice
  • 4 teaspoons vanilla
  • 1 cup raisins
  • 1 cup pecans
  • ground cinnamon


  1. In a large saucepan, combine 11 cups milk, sugar and salt. Bring to a boil over medium-high heat.
  2. Stir in Dixie Lily rice and reduce heat to low. (Adjust heat to a gentle simmer)
  3. Stirring occasionally, cook 50-60 minutes. Mixture should thicken to a yogurt like consistency.
  4. Once thickened, remove from heat and add vanilla and raisins.
  5. Let cool and then refrigerate. Stir in 1 cup milk before serving. Sprinkle with cinnamon and pecans if desired.

Instant Pot® Rice Pudding


  • 2 cups Uncooked Dixie Lily Long grain white rice
  • 4 cups milk
  • 2 cups water
  • 1 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1 cup raisins
  • pinch of salt
  • 2 tablespoons unsalted butter


  1. In the inner pot of your Instant Pot® pressure cooker combine the rice, milk, water, sugar, cinnamon, raisins, and salt.
  2. Mix well – make sure there are no large lumps of cinnamon.
  3. Close the lid, lock it into its position. Press MANUAL (pressure cooking) and adjust the time to 5 minutes.
  4. When the cooking cycle is finished, wait about 7 minutes before releasing the pressure manually. (Adjust cook time to 3 min for harder rice or 7-10 minutes for softer rice)
  5. When the pin has dropped, open the lid and give it a good mix. Now stir in the butter. Taste it and add more sweetener, if needed.
  6. Serve and garnish as you like. (Will thicken as it cools)

Dixie Lily Jambalaya Rice Mix

Yellow Rice Dinner (Oven Method)

Dixie Lily Yellow Rice Dinner

9 x 13 Aluminum pans

Boiling water



  1. Preheat oven to 350 degrees. Pour hot water into the 9x 13 aluminum pans along with the rice and butter. Mix well. Tightly cover aluminum pan with aluminum foil.
  2. Place pan in oven for 45-55 minutes. (Cooking times vary slightly depending on how many servings you are cooking).
  3. Remove and let rice sit covered for 10 minutes. Fluff rice with fork before serving.
To Prepare

(1/2 cup serving)

Yellow Rice Hot Water Butter or margarine
6 Servings 1 cup 2 cups 1 Tbsp
12 Servings 2 cups 4 cups 2 Tbsp
18 Servings 3 cups 6 cups 3 Tbsp
24 Servings 4 cups 8 cups ¼ cup

Chicken and Yellow Rice

You will need:
9 x 13 inch baking dish
12-15 Chicken Tenderloins (skinless)
Seasoning (Cavenders)
2 -10oz can Cream of Chicken

How to make it:
Step 1: Season Chicken to taste and place in baking dish @ 350 for 20 min.
Step 2: Remove chicken tenderloins from baking dish.
Step 3: Add 1 cup of Dixie Lily Yellow Rice, 2 cups of water, and 2 cans cream of chicken. Mix well.
Step 4: Add chicken tenderloins on top of the mixture and place in oven for 35-45 minutes or until moisture is dissolved.

Boneless Pork Chops and Yellow Rice

You will need:
9 x 13 inch baking dish
10-12 Boneless breakfast size pork chops
Seasoning (for pork chops)
1- 10oz can of diced tomatoes with chili peppers

How to make it:
Step 1: Season pork chops to taste and place In baking dish @350 for 20 minutes
Step 2: Remove pork chops from baking dish
Step 3: Add 1 cup of Dixie Lily Yellow Rice, 2 cups of water, and 1 can of diced tomatoes with chili peppers. Mix well.
Step 4: Add pork chops on top of the mixture and sprinkle cup of shredded cheese on top.
Step 5: Place in oven for 35 minutes or until moisture is dissolved.

Cashew and Coconut Rice

  • 1 cup China Doll Long Grain White Rice
  • 1 teaspoon saffron
  • 1 tablespoon warm milk
  • 2 tablespoon ghee or coconut oil divided
  • 15-20 whole cashews
  • 2 whole green cardamom pods
  • 6 cloves
  • 1/2 teaspoon salt
  • 1 cup fresh coconut grated (frozen works well)
  • 3/4 cup sugar
  • 2 tablespoon raisins
  • 1 teaspoon cardamom powder
  1. Wash, rinse, and soak rice in water for 20 minutes.
  2. Drain the rice and set to the side
  3. Soak saffron in milk and set aside for garnishing

  4. Turn Instant Pot® to Saute mode. Add 1 tablespoon of ghee and cashews. Cook the cashews for a minute or until they turn golden brown, stirring constantly. Take the cashews out and keep aside for garnishing in the end.
  5. Add remaining ghee to the pot. Add cardamom pods and cloves. Cook for 10-15 seconds as the release the aromas. Add drained rice and toast gently for a minute stirring constantly.
  6. Add 1-1/2 cups of water and salt. Mix well. Make sure all the rice is submerged underwater. Close Instant Pot® with the pressure valve to sealing. Cook on Manual(Hi) for 6 minutes followed by 5-minute Natural Pressure Release.
  7. Open Instant Pot®. Add coconut, sugar, raisins and cardamom powder. Mix well.
  8. Set Instant Pot® to Saute(less) mode. Cook with a glass lid on for 5 mins.
  9. Garnish with fried cashews and saffron.

By: Archana Mundhe, Instant Pot®

Cooking White Rice in the Instant Pot®

  • Measure your dry rice and set it aside
    • We recommend a minimum of about  1 “cup” – as with any good Southern Recipe, use your favorite “cup”
  • Measure the same amount of water as rice and add to Instant Pot®’s inner pot/liner.
  • Rinse rice to remove any surface starch
  • Add the wet rice to the measured water in the inner pot.
  • Lock on the lid, and set the steam release valve to the “sealing” position.
  • Select your pressure cooking time.
    • The “Rice” button on your device is timed for white or parboiled rice only.
  • For other types of rice, set “Manual” to correct time (by pressing “-” to adjust the cooking time) for the type of rice you are cooking
    • For brown rice, select 22-25 minutes depending on your preferences – a longer cooker time will produce a “stickier” rice
  • Let the rice rest for about 10 minutes after cooking is finished before releasing any remaining pressure, and serve.

Festival Fried Rice

2 slices of bacon, diced
1/3 cup EACH sliced green onions, including tops, and sliced mushrooms
¼ cup diced red or green pepper
¼ cup frozen green peas, thawed
1 egg, beaten
2 cups cooked rice, chilled
1 tablespoon soy sauce

Cook bacon in large skillet over medium-low heat until crisp.

Increase heat.  Add onions, mushrooms, pepper and peas.

Stir-fry 1 minute.  Push vegetables aside and pour egg into skillet and scramble.  Add rice and soy sauce, stir until heated, gently separating grains.

Makes 4 servings.