[Sca-cooks] kitchen tips

[Susan Fox]

I was going to argue against Minute Rice too but Lord Dragon beat me to it.

"Is there something odd about the Minute Rice that I just don't 
taste?"   Yeah, it has not GOT a taste.  And the texture of actual rice 
has been completely lost in the refining, cooking, drying and 
re-constituting of it all.  The savings in time is just not worth while 
for a "Feast", is it?  We really do want to try to make these Feasts 
more special than a meal at home, so we take a little extra time and 
trouble.

On the other hand... if someone has donated a case of the stuff, you can 
figure out a way to use it, well disguised.  I used up two cases of 
Rice-A-Roni [The San Francisco Treat] that my lord and I won from game 
shows as a base pilaf for a baronial luncheon.

Selene


euriol wrote:
> I have rarely used minute rice myself... but I don't taste anything in it
> that I would claim vile, just bland. Then again I have a very hard time
> tasting saffron. It did come in handy for camp cooking for 20+ people when
> I had no oven and only a coleman stove. I wanted to avoid scorching the
> rice on the stove even at the lowest flame I could get. I certainly don't
> like the tasted of burnt rice.
>
> At home I use Jasmine rice because I prefer its taste. Then again I can let
> is set on the stove over the lowest flame without an issue either when
> cooking for 1-4 people. I never tried or heard about cooking it in the oven
> before. I thought it to be a reasonable option.
>
> Is there something odd about the Minute Rice that I just don't taste?
>
> Euriol
>
> On Wed, 20 Aug 2008 09:48:44 -0700,  wrote:
>   
>> euriol did speak thusly:
>>     
>>> Not an answer to this question, but another alternative is using Minute
>>> Rice.
>>>       
>> ---------------- End original message. ---------------------
>>
>> No, no, no, no, no!
>>
>> Please don't.
>>
>> That stuff is vile.
>>
>> And honestly, making rice is neither difficult nor particularly time
>> consuming.
>>
>> As for preparing it in the oven, it's pretty simple, put it in a pot 
>> with an appropriate amount of water and salt (if using salt), cover 
>> it and let it steam undisturbed for about 30 minutes, take it out, 
>> set it aside and leave the lid on for another 15 minutes or so.
>>
>> Since every type of rice is different on how much water it will 
>> absorb, I can't give you quantities, you will have to determine that 
>> for yourself starting with the recommendations on the package 
>> instructions. Remember that you will also generally need less water 
>> per unit of rice when cooking larger quantities of rice.
>>
>> Dragon
>>
>> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>>   Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
>> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>>
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