Oven Fluffy Rice - Page 3

novamc1 · ‎07-02-2015

Sorry about the incomplete post that somehow got here a while ago. Look for the real one just posted above, which actually contains some words!!

ChiliPepper · ‎01-16-2015

@novamc1

Oh, there ya go!

ChiliPepper · ‎01-16-2015

@novamc1 wrote:
Sorry about the incomplete post that somehow got here a while ago. Look for the real one just posted, which actually contains some words!!

@novamc1

LOLOLOLOLOL...............

novamc1 · ‎07-02-2015

Here's a copy of a post I made on this thread last year about another oven-baked rice dish.

____________________________

My daughter-in-law (a superb cook) fixed this for us once, the family loved it, and I stole her recipe. She got it from Southern Living magazine. My first attempt was not as good as hers. Texture of the rice didn't come out right--too gluey (my fault for overcooking, I think). It was better the second time for me.

OVEN CHICKEN RISOTTO--6 servings

2 tablespoons butter

2-1/2 cups chicken broth

1 cup uncooked arborio rice (short-grain rice)

1/2 of a small onion, diced

1/2 teaspoon salt

2 cups chopped deli-roasted chicken (or your own cooked chicken)

1 (8-oz.) package fresh mozzarella cheese, cut into 1/2-inch cubes

1 cup cherry or grape tomatoes, halved

1/4 cup shredded fresh basil

______________________________________________

Preheat oven to 400 degrees.

Place butter in 13x9-inch baking dish, bake 5 minutes or until melted.

Stir in broth and next three ingredients

Bake covered at 400 degrees for 35 minutes. Remove from oven.

Fluff rice with fork.

Stir in chicken, mozzarella and tomatoes. Sprinkle with basil.

Serve immediately.

momtochloe · ‎11-03-2013

@novamc1 wrote:
Here's a copy of a post I made on this thread last year about another oven-baked rice dish.
____________________________

My daughter-in-law (a superb cook) fixed this for us once, the family loved it, and I stole her recipe. She got it from Southern Living magazine. My first attempt was not as good as hers. Texture of the rice didn't come out right--too gluey (my fault for overcooking, I think). It was better the second time for me.

OVEN CHICKEN RISOTTO--6 servings

2 tablespoons butter
2-1/2 cups chicken broth
1 cup uncooked arborio rice (short-grain rice)
1/2 of a small onion, diced
1/2 teaspoon salt
2 cups chopped deli-roasted chicken (or your own cooked chicken)
1 (8-oz.) package fresh mozzarella cheese, cut into 1/2-inch cubes
1 cup cherry or grape tomatoes, halved
1/4 cup shredded fresh basil
______________________________________________
Preheat oven to 400 degrees.
Place butter in 13x9-inch baking dish, bake 5 minutes or until melted.
Stir in broth and next three ingredients
Bake covered at 400 degrees for 35 minutes. Remove from oven.
Fluff rice with fork.
Stir in chicken, mozzarella and tomatoes. Sprinkle with basil.
Serve immediately.

This looks great @novamc1, I copied the recipe to try in the future.

Along the same lines of this thread, here is one I made from Trisha Yearwood which came out great:

http://www.foodnetwork.com/recipes/trisha-yearwood/pork-chops-and-rice-recipe.html

novamc1 · ‎07-02-2015

@LilBitMissty

Thanks for reminding about the ease of baking rice in the oven. This made me go to my recipe collection for rice dishes, and I found that Good Housekeeping magazine recommended the method several years ago, using the following very similar steps:

PERFECT RICE

Combine 1 cup white rice and 1-3/4 cup hot water in a 3-quart casserole.

Bake at 400 degrees for 20 minutes.

Done!

_______________________________

And here's a recipe I've made in the past but forgot all about. Time to make it again--it's good enough to serve to company with just about any main dish.

BAKED RICE with. MUSHROOMS & ALMONDS

1/2 cup butter

1-1/2 cups uncooked rice

1/2 of a small onion, minced

1/4 cup chopped celery

1/2 cup chopped mushrooms

1/4 cup slivered almonds

2 cans of chicken or beef broth.

1 teaspoon parsley

Saute the rice, onion, mushrooms, almonds and celery in butter until rice begins to brown.

Place all into a casserole dish and stir in the 2 cans of broth and parsley.

Bake covered 45 minutes or until all liquid is absorbed and rice is tender.

RespectLife · ‎02-27-2012

@pupwhipped wrote:
@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

@pupwhipped

LOL I'm your twin! I can't make rice either! I also bought a rice cooker that I still stink at!

These recipes will be fantastic. My oven I can handle!

Thank you

@LilBitMissty

@novamc1

@EVERYBODY!

for sharing these recipes!

momtochloe · ‎11-03-2013

@RespectLife wrote:
@pupwhipped wrote:
@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
@pupwhipped
LOL I'm your twin! I can't make rice either! I also bought a rice cooker that I still stink at!

These recipes will be fantastic. My oven I can handle!

Thank you
@LilBitMissty
@novamc1

@EVERYBODY!

for sharing these recipes!

@RespectLife

@pupwhipped

Sigh . . . rice can be so difficult right? . . . I personally kind of like stickier rice but if you truly want fluffy rice try rinsing it until the water runs clear next time you make it as that washes out the starch and can help a bit.

pupwhipped · ‎03-11-2010

@momtochloe wrote:
@RespectLife wrote:
@pupwhipped wrote:
@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
@pupwhipped
LOL I'm your twin! I can't make rice either! I also bought a rice cooker that I still stink at!

These recipes will be fantastic. My oven I can handle!

Thank you
@LilBitMissty
@novamc1

@EVERYBODY!

for sharing these recipes!
@RespectLife
@pupwhipped

Sigh . . . rice can be so difficult right? . . . I personally kind of like stickier rice but if you truly want fluffy rice try rinsing it until the water runs clear next time you make it as that washes out the starch and can help a bit.

BINGO! That could be another thing I'm doing wrong. I think I washed rice 30 plus years ago (cause my mama did) and then I read somewhere you shouldn't wash it. Never questioned when, where, why, or how on the washing deal. Sometimes ya just have to marvel at your own cluelessness. Ha! But, I don't cook rice all that much so I just tolerated the gummy stuff and didn't question my technique. I like rice, but typically do potatoes more often.

Anyway, rice cookin failure friends, we must unite! We have to end this sticky/gummy/non fluffy rice cooking funk we've been in. Report back with your progress in ending this reign of rice terror. After all, we humans have to be smarter then the lowly grain of rice. Right??

pup

P.S. I'm notifying everyone on this thread...just cause I can. LOL!

@momtochloe @LilBitMissty @RespectLife @novamc1 @ChiliPepper @

novamc1 · ‎07-02-2015

@pupwhipped

As I just posted on the "Quick Pot Sticker Soup" thread, I fixed some Uncle Ben's converted rice for dinner tonight, and noticed that the box says not to rinse the rice in order to preserve nutrients. I don't know what to make of that, as I've never thought of rinsing rice until reading about it here.

My rice grains don't stick to each other or to the saucepot that I use, but I surmise that it could be because of the butter I add, or because I cut short the cooking time and let the pan rest without its lid on the still-warm burner after turning it off........ or what?

Maybe I just have a "lucky saucepot" that does things right. I'm sorry to hear of other people's frustration with rice.