Text 9016, 76 rader
Skriven 2006-12-19 02:31:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: INSTANT RICE  61218
===============================
 -=> On 12-18-06  23:45,  Glen Jamieson <=-
 -=> spoke to Jim Weller about INSTANT RICE  61218 <=-

 JW> I microwave left over rice with some success. Or add it to soup. I
 JW> like fried rice so I always make extra for leftovers.

 GJ> Microwaving left over rice is also done in this household.  Dolloping
 GJ> some left over adobo or other sloppy food over it before zapping also

   It also helps to sprinkle a few teaspoons of water onto the rice.
   The microwave heats the water more than the solid rice, the water
   turns into steam and moistens the rice.

 GJ> helps prepare it.   I very rarely manage to get enough left over to
 GJ> make it worthwhile to do a flied lice, but sometimes I buy some long
 GJ> grain rice just for that purpose.

   We always make a double batch of rice -- i.e. planned leftover for
   fried rice.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rice, Apple and Raisin Dressing
 Categories: Cajun, Main dish
      Yield: 8 servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      2 t  Salt
      1 t  Garlic powder
      1 t  Ground cayenne pepper
  1 1/2 t  White pepper
      1 t  Dry mustard
    1/2 t  Black pepper

MMMMM----------------------RICE INGREDIENTS---------------------------
    1/4 c  Vegetable oil
      1 c  Chopped green bell peppers
    1/2 c  Raisins
  1 1/2 c  Uncooked rice (converted)
      2 c  Chopped unpeeled apples
      1 c  Chopped onions
    1/2 c  Pecan halves, dry roasted
      4 T  Unsalted butter
      3 c  Pork, beef or chicken stock
 
  Combine the seasoning mix ingredients in a small bowl and set aside.
     In a 2-quart saucepan, heat the oil over high heat until very hot,
  about 2 minutes.  Add the onions and bell peppers; saute about 2
  minutes, stirring occasionally.  Add the pecans (we ran out of pecans,
  so Lucy substituted hickory nuts - good!) and continue cooking for
  about 3 minutes, stirring occasionally.  Add the raisins and butter
  (these are added together so the raisins will absorb as much butter
  as possible).  Stir until butter is melted, then cook until raisins
  are plump, about 4 minutes, stirring occasionally.  Add the rice and
  seasoning mix and cook until rice starts looking frizzly (a bit like
  ce Krispies)  Chef Prudhomme recommended using converted rice.  Lucy
  used brown, long grain rice - super!.  This will require about 2 to
  3 minutes, stirring almost constantly before the rice looks "frizzly".
  Stir in the stock, scraping pan bottom well, then stir in the apples.
  Cover pan and bring to boil; lower heat and simmer covered for 5
  minutes.  Remove from heat and let sit, *COVERED*, until rice is
  tender and stock is absorbed, about 30 minutes.  (We cook the rice
  this slow way to let the flavors build to their maximum.)
    Serve immediately, allowing about 3/4 cup per person.
  From Paul Prudhomme's "Louisiana Kitchen"
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


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