Recipes

[Starpolisher]

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@LilBitMissty wrote:

starpolisher.......hi there. Nice to meet you....I just posted the Polynesian Meatball recipe for you...Should you make them, I hope you enjoy them as much as my family has. 

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Thank you LilBitMissty! I will make them soon with the rice. As far as meeting me, I've been around for a long time same as you. My name used to be jerzgirl. Someone else had a very similar name. She also posted a lot of recipes and always seemed to be having disagreements with others so I changed my name in order not to be confused with her. Also sometimes when I would post a recipe she'd get credit for it. In the cookbook someone made online a couple of my recipes are under her name...lol!

[pupwhipped]

Looks like another winner of a recipe here! @LilBitMissty, do you think I could halve this recipe? It's just hubby and me. I'm definitely going to try this...sounds very good. 

As always, thank you!

pup

[ChiliPepper]

@pupwhipped

Hi pupwhipped, I just made this & yes, I think you could easily halve the recipe.

It does however, look like it will re-heat nicely if you want to make a second or third meal out of it. HTH :-) 

[ROMARY]

Thank you for this easy recipe!  Just the other day, I tried cooking brown rice for the first time in maybe 30 yrs.; and after what seemed to be 2 hrs or so, it still wasn't fully cooked.  So, then, I had thought: Why not boil and simmer the rice per instructions, and then put it into a slow cooker for the remainder of the time, so it's completely cooked?.  And without having to be in the kitchen while it's (brown rice) simmering for such a long, long, long time.  Anyway, I like this idea of cooking the rice in the oven.  p.s.: (Seems (to me) as though white rice is much easier to completely cook.)  Thanks, O/P   ........... P.S. (again)  I also love 'sticky rice', as long as it's completely cooked/soft.  My peeve is when I spent too much time, and it still wasn't cooked all the way through.  I'm guessing that hard rice isn't good for the intestines, etc.  Would become stuck in the crevices, etc. (Something like diverticulitis, or something similar..........) Eeeks. 

[ChiliPepper]

@LilBitMissty

Hi LBM, I made this tonight along with chicken & broccoli.

OMG, this was delish & easy-peasy. DD loved it too & we have enough left for another couple meals.

Thank you for this recipe, it is definitely a keeper. I KNOW I will be making it often as DD loves rice & veggies!

[pupwhipped]

@ChiliPepper, thank you very much. I think I will make as per the instructions the first time, then try to halve it the next go round. This may end up being my go to rice recipe. As someone else mentioned, I'm not your best rice cooker gal. I even bought one of those little rice cookers from HSN and it didn't make fluffy rice for me. I beginning to think I need to reduce the water content a bit.....this only after 35 years of mushy rice. HA!!!!!! 

Thanks again.

pup

[mima]

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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  It would be not cooked I'm sure.

I like to cook my rice without butter (saving calories).  Do you think eliminating the butter would ruin the recipe?  I'd just add more water equal to the butter.  Rice is fairly cheap, I guess I could try it.  Sounds good!

[ChiliPepper]

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@mima wrote:

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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  It would be not cooked I'm sure.

I like to cook my rice without butter (saving calories).  Do you think eliminating the butter would ruin the recipe?  I'd just add more water equal to the butter.  Rice is fairly cheap, I guess I could try it.  Sounds good!

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@mima

@pupwhipped

@LilBitMissty

Mmmmmm, it might be ok, not sure. I cut back some on the butter & it still came out great. If you try it, please let us know how it comes out.

The other thing is, if you use SALTED butter you may not need to add the salt. My DD doesn't like anything salty so that & the health benefits I am always conscious of saltiness.

This will be my go-to also from now one when I have the oven on. I have a rice cooker which I like but I'll probably use this method more.

I need to check out LBM's recipe for the fried rice now since this one was so good & so easy.

Thanks again LBM!!!!!!

[novamc1]

@pupwhipped

@LilBitMissty

@ChiliPepper

This  oven method of rice cooking reminds me of a couple of chicken-and-rice recipes that have been widely used for years.  They tend to get passed around from friend to friend and seem to have originated with the company that produces Uncle Ben's rice.

The rice turns out very well with oven-cooking.

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CHICKEN & RICE DINNER

2 cups rice

1 envelope onion soup mix

1 can cream of mushroom soup

2-3 pounds cut-up chicken pieces

2-1/2 cups water

In greased casserole dish, cover bottom with rice.  Lay chicken on top.

Add water.

Cover tightly with foil.

Bake 375 degrees one hour and 30 minutes.

Uncover for the last 20 minutes to brown chicken.

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CHICKEN AND WILD RICE DINNER

1 box long grain and wild rice

4 chicken breasts

1 can cream of mushroom soup

1/2 cup milk

Pour 2 cups hot water into casserole dish.

Add seasoning from one box of long grain & wild rice and stir until well-mixed.

Add dry rice and stir.

Top with chicken.

Bake covered at 350 degrees for one hour

Mix 1/2 cup milk and mushroom soup,  Pour over chicken and bake uncovered until bubbly,

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Some recommended additions to recipes such as those above:

1 8-ounce can sliced water chestnuts, drained.

1/2 cup frozen peas

1 medium shredded carrot

1/8 teaspoon paprika and pepper to taste to season the chicken.

[ChiliPepper]

@novamc1

Hi there, have you tried this rice???

Last night was my first attempt & it was great!