Recipes

[hopi]

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@ValuSkr wrote:

This is probably a dumb question, but is the 1-1/4 cup rice cooked or uncooked?

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@ValuSkr

You brought a smile to my face and also reminding me of school.

[ROMARY]

Sunshine45:  I also soak the rice, in my case for a half hour or so, mainly because when I do decide to make it, it's usually 'last minute' thinking/decision...........but I hadn't thought of soaking it in salted water!  Good idea.  Salt is a natural 'something'.  I'm thinking it cleans the rice and also sanitizes it.  (There's usually a natural remedy for 'this and that'.........)

[novamc1]

This might be a dumb question, but why is there a need to "sanitize"  rice?  After bringing it to a boil and then simmering at lower heat for 20-25 minutes, aren't any germs/bacteria/miscellaneous crud already cooked to their death?

This is just my opinion, but most of the rice available to us at grocery stores has  probably already been through some sort of cleansing after it left the rice paddies and before it was packaged.

(Just wait......having said that, RICE WILL BE THE NEXT PRODUCT TO GET A RECALL NOTICE FOR BEING CONTAMINATED.......heh.)

[jlkz]

Since DH loves to cooks and does so almost all the time, his rice comes out separate grains, fluffy and doesn't stick to the pot.  His secret: he cooks it just like pasta.  

Whole grain or basmati rice:  place in pot of boiling water, cook for 20 minutes and then drain.  He makes a huge pot of this and it will last the week.

( My cooking contribution:  big batches of marinara sauce, meatballs, meatloaf---all frozen and ready to go. )

[ChiliPepper]

Oven Baked "Fried Rice" attempt #1:

[momtochloe]

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@ChiliPepper wrote:

Oven Baked "Fried Rice" attempt #1:

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Wow @ChiliPepper that looks delicious!  What a great idea, thank you for posting this . . .

[ChiliPepper]

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@momtochloe wrote:

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@ChiliPepper wrote:

Oven Baked "Fried Rice" attempt #1:

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Wow @ChiliPepper that looks delicious!  What a great idea, thank you for posting this . . .

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@momtochloe

@LilBitMissty

Thanks mtc!!! I can't really take credit though 'cause I kinda just combined LBM's "Oven Baked Rice" & her "Chicken Fried Rice" recipes together, & added some celery, frozen peas & carrots & wa la!!!!

It was good! I will do the egg part next time.

[momtochloe]

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@ChiliPepper wrote:

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@momtochloe wrote:

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@ChiliPepper wrote:

Oven Baked "Fried Rice" attempt #1:

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Wow @ChiliPepper that looks delicious!  What a great idea, thank you for posting this . . .

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@momtochloe

@LilBitMissty

Thanks mtc!!! I can't really take credit though 'cause I kinda just combined LBM's "Oven Baked Rice" & her "Chicken Fried Rice" recipes together, & added some celery, frozen peas & carrots & wa la!!!!

It was good! I will do the egg part next time.

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Tee hee @ChiliPepper I just know I have had little success in trying to make this on the stove so I am now encouraged to give the oven a try!  

@LilBitMissty

[novamc1]

On the general topic of cooking rice, I found this in a relatively new edition of the Betty Crocker cookbook:

White rice includes three main types with different characteristics:

Long-grain rice stays separate and flufier when cooked and is good for side dishes

Medium-grain is plumper and shorter, good for paella or as a substitute for Arborio rice in risotto dishes.

Short-grain is the most moist, good for puddings and molded salads. [this might be the sticky rice some people complain about?]

Keys to Success for Rice Pilaf  (recipe for the pilaf appears further down but most of  these cooking guidelines sum up the way I've been cooking plain long-grain rice  and packaged rice blends for years--except for toasting the grains before cooking, which is fine for pilafs. but not for just plain rice).

--Cook rice in butter until golden brown.  This adds a toasted flavor and ensures the pilaf will be fluffy, as the butter coat the individual grains to keep them from sticking together.

--Stir only once or twice, then do not lift lid or stir.  This lets the rice cook up fluffy, not sticky or starchy.

--Let rice stand covered after cooking so it can absorb any remaining liquid and become fluffy.  Move pan to a cool burner so it doesn't burn.

--If there is still liquid in the pan, cook it uncovered over low heat for a few minutes until liquid is gone.

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RICE PILAF

2 tablespoons butter

1 small onion, chopped (1/3 cup)

1 cup uncooked regular long-grain white rice

2 cups chicken broth

1/4 teaspoon salt

In 3-qt. saucepan, melt butter over medium heat.

Cook onion in butter about 3 minutes, stirring occasionally until tender.

Stir in rice.  Cook 5 minutes, stirring frequently. until rice is golden brown.  Stir in broth and salt.

Heat to boiling, stirring once or twice; reduce heat to low.

Cover, simmer 15 minutes (do not lift cover or stir).

Remove from heat; let stand covered 5 minutes.

[novamc1]

On the topic of rinsing rice or other grains before cooking......

Betty Crocker suggests rinsing only wild rice and quinoa to remove any dirt.