SC - rice as meat filler

[Decker, Terry D.]

>  While I agree with your overall statement, I just have to ask, are you
> boiling your rice and then draining it?  Every pot of rice I have ever
> cooked took 2 - 2 1/2 times the amount of water to rice, except methods
> where the rice is cooked in the water, then strained.
> 
> Mistress Christianna MacGrain, OP, Meridies
> 
I have a problem with some of the rice coming out uncooked, so I use more
water to get a longer boil.  I boil the rice for about ten minutes, drop it
to a simmer for ten minutes, then turn off the heat and let the rice absorb
the remaining liquid.  This is true of long grain rice from a number of
sources.  Mahatma is the worst, requiring about four cups.  The bulk rice
from the health food store requires about three cups.

It may be that bulk rice is a slow moving product in Oklahoma and the shelf
life is such that it gets very dried out before use.  "Minute" rices work
according to directions.

Bear
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