Best Funeral Rice Recipes

FUNERAL CHICKEN AND RICE CASSEROLE

Steps:

• 1. Preheat oven to 275 degrees.
• 2. In large bowl: Mix together the soups,milk, cooking sherry and melted margarine.
• 3. Butter a 9x13 baking pan. Put rice in pan. Put 2/3 of the soup mixture over the layer of rice. Stir together gently. Set aside
• 4. Cut up the chicken breasts into cubes or strips.
• 5. Place the chicken breasts on top of the soup and rice mixture. Press down a bit. Pour the remaining soup mixture on top of the chicken breasts. Sprinkle the cheeses on top. Loosely cover with aluminum foil. Bake at 275 degrees for 2hours. Remove foil. Bake additional 1/2 hour.
• 6. *** This is brought to funnerals, church gatherings and is good anytime. ***Sometimes we add raw broccoli florets to the soup and rice mixture. *** Sometimes we add cooked and drained broccoli florets on top as a garnish along the edges of the pan. ** This is also good with cheddar cheese or pepperjack.

FUNERAL RICE

Steps:

• Heat the water to boiling point in a large saucepan.
• Meanwhile, rinse the rice, and place it in the boiling water.
• Stir in the salt, sugar and saffron, and add the sticks of cinnamon, cardamom seeds and naartjie peel.
• Cover, reduce the heat and then simmer for 20-30 minutes.
• Remove the saucepan from the heat and pour off the water.
• Add the butter, sultanas and raisins and stir to blend.
• Spoon into a colander.
• Meanwhile, boil a kettleful of water and pour it into the saucepan in which the rice was cooked.
• Heat to boiling point.
• Place the colander of rice on top, cover and steam until the rice has swollen and the raisins are soft and plump.