[Sca-cooks] Cooking Rice

[Aurore Gaudin]

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Ok, I'm using Great Value (Wal-mart brand) long grain enriched rice.  Remember I'm doing this off the top of head, I lost the card.  Cause this recipe is from an ex-boyfriend, I really don't want to deal with him just to get the recipe again.  Recipe follows:

Chicken-Rice Fiesta Salad
chicken, boiled and cut into chucks
rice, cooked
mayo
chili powder, I think
green chilis, small can
tomatoes, cut
avocados, cut

Cook what needs to be cooked and then cool that.  Cut up what needs to be cut up.  Then mix everything and then chill for several hours.

I know not the best way to remember, but it has to do.  If this sounds familar to anyone and they have the recipe, can you please send it to me.  I most likely will not get it til Monday night, since I'm going to an event.  And I'm doing this recipe to take with me to the event.  I figured Friday is going to be busy enough to not want to add cooking to the set up.  Nice to have a cool salad on a busy day.

Aurore
  ----- Original Message -----
  From: Philip & Susan Troy
  To: sca-cooks at ansteorra.org
  Sent: Thursday, May 23, 2002 7:24 AM
  Subject: Re: [Sca-cooks] Cooking Rice


  Also sprach Gorgeous Muiredach:
  >Depending on the rice, the proportion rice/water will vary, but usualy 1.5
  >to 2 water for 1 rice is about right.  Bring to a boil, reduce heat, cover,
  >let simmer until all water is evaporated.  Do not stir while it cooks.  use
  >a fork to move the rice around and "fluff" it, put cover back on, let it
  >sit for 5-10 minutes, so the steam keeps on cooking it.

  As Muiredach and others have stated, it depends on what kind of rice
  you're using, but he's describing a pretty basic European/American
  -type steamed rice. There are other, generally Asian methods, that
  also work, some of which involve using a steamer and which are often
  kind of a pain in the tuckus, and others that involve adding washed
  rice to water, bringing it all to a hard boil until all the moisture
  is gone, then letting it finish cooking in its own residual steam
  over very low heat (this gives you a rice crust on the bottom of the
  pot that can be very useful for some dishes). Obviously it matters
  how much water you use for how much rice, but the proportions depend
  on the size of your pot. In general you want to cover the rice with
  water to a certain depth, generally about 1/2 inch.

  Then you have your Creole rice, which is boiled hard, like pasta, for
  ten minutes, drained (as for pasta, a lot of water is involved), and
  placed back in the pot (covered) or a covered casserole, and either
  returned to a very low heat on the stove top, or placed in the oven
  on low heat, to finish cooking, again, in its own steam, for 20 -30
  minutes. This method is probably the most absolutely foolproof for
  home use, unless you have a rice cooker (which I wouldn't use,
  myself, but YMMV).

  Then there's a pilaf, which generally involves two pots, one for
  sauteeing (very briefly) the measured, raw rice in some kind of fat
  (just enough to coat and for just long enough to coat and to puff up
  the grains just a bit), and the other for twice as much liquid
  (stock, water, etc.) as rice to be brought to a  boil, then added to
  the rice, brought to a boil, and then simmered for around 20 minutes.

  It might help to know what kind of rice you're using, and what kind
  of recipe you had in mind...

  Adamantius




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