Think of this Cream of Mushroom Rice recipe like a shortcut risotto- a creamy delicious rice dish that's done in 15 minutes! It could not be easier- basically, you're making instant rice, but instead of water you use condensed cream of mushroom soup and chicken broth. That simple step is what transforms the rice into a creamy risotto-style dish. 4 ingredients and 2 steps- that's all it takes to make this Cream of Mushroom Rice. And you can easily change up the basic recipe by using another condensed cream soup- see the tip below for ideas!
cost per recipe: $2.70
Heat the soup and broth in a 2-quart saucepan over medium-high heat to a boil.
Stir in the rice and cheese. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Season to taste with salt and pepper. Serve with additional Parmesan cheese, if desired.
Oldie but Goodie!
I have been using a variation of this recipe for 30+ years. Cream of mushroom soup, add a small can of mushrooms and I always use regular rice. Don't forget a pinch or two of salt as well. Cream of chicken made with chicken broth and extra chicken chunks is always a winner as well!!
Love Reading the Reviews
Some great add-ons and suggestions in the reviews. I discovered that Uncle Ben's original converted rice is a great sub for the more expensive risotto rices, and makes a decent risotto with the condensed cream of mushroom soup and anything else you want to throw in to your taste.... even a little white wine ... this is not your Italian Grandmother's risotto, but quite satisfactory. I've also successfully added some coconut milk or cream to this mix instead of the chicken broth.
Brown rice in a rice cooker
I've loved souper rice since I was a kid. As an adult I eat organic brown rice, never buying Minute Rice. Can we get a version of this recipe that will work in my Zojirushi rice cooker?
My mother made this years ago, when I was a child, using Minute Rice - I always loved it. I have been making it for many years using regular long grain rice or long grain and wild rice. I usually bake it in the oven at 375F for about 45 minutes - a little longer for wild rice. Always comes out perfect!!
Simple and Tasty
I used long grain rice (half the amount of minute rice) and added
some peas with extra parmesan cheese at the end of cooking.
It does take a little longer to cook the long grain rice. This is
pretty good and doesn't require a lot of fuss.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.