I bet you've got some rice to use up

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Brazilian Rice

1/4 cup olive oil

2 onions, finely chopped

1-1/2 cups rice

3 cups hot chicken broth

2/3 can Italian style plum tomatoes, drained and chopped

salt to taste

tomato wedges and fresh coriander for garnish (optional)

Heat oil in saucepan over medium heat. Add onions, saute until transparent. Add rice and cook, stirring constantly, until grains are coated with oil and rice is hot, about 3 mins. Add broth, tomatoes, and salt, and bring to boil. Reduce heat to very low. Cover and cook until done, about 20 mins. Garnish with tomatoes and coriander, if desired. 6 servings.

-- Old Git (anon@spamproblems.com), January 03, 2000


Yum. Thank you OG for another great suggestion!

-- Margaret J (janssm@aol.com), January 03, 2000.

This sounds great! I gotta try it. Thanks...keep em coming! ;-) Here's one I made the other night. It was yummy.

SPAM Fried Rice

2 tablespoons vegetable oil, divided 2 eggs, beaten 1 (12-ounce) can SPAM. luncheon meat, cubed 1/4 cup finely chopped mushrooms 1/4 cup chopped green onion 2 cups cooked rice 3 tablespoons soy sauce

In large skillet, heat 1 tablespoon oil. Add eggs. Cook, stirring, to desired doneness. Remove from skillet. In same skillet, heat remaining 1 tablespoon oil. Cook SPAM., mushrooms, and green onion 4 minutes or until vegetables are tender. Stir in rice and egg. Sprinkle with soy sauce. Heat thoroughly. Serves 4 to 6.

-- Hope (hope@spirit.com), January 03, 2000.

I wonder how many people have tried rice this way. My mom used to serve it for breakfast, every so often, and so do I. Just cook it in milk, instead of water (I use skim milk). You'll have to stir it often....I like to use a wooden spatula, since it covers more of the bottom of the pan. Cook with a low temp, so it doesn't scorch, stir often. I don't use a recipe....I do think it takes more milk than the usual 2 cups of water per cup of rice, tho. I don't measure; I'm a "dump cook". I also add the salt towards the end of the cooking time, since salted milk, if it boils, will curdle. (The flavor won't be affected, just looks funny.)

When the rice is thoroly cooked, I like it with:

a. Milk, brown sugar and either nutmeg or cinnamon sprinkled into it

b. Served hot or room temp, with strawberries on top. (Frozen berries, thawed, are very good. Raspberries are good, too.

-- Jo Ann (MaJo@Michiana.com), January 04, 2000.

Don't forget rice pudding. Use cooked rice, milk, vanilla, sugar, a little vanilla and bake. Add any fruit you like too. I cook a big pot of rice every week or so and use it in almost every meal. I make stuffed bell peppers, chicken and rice, add cooked rice to canned chicken soup, eat it cold with milk and sugar as a cereal and fried rice with leftover meat.

-- Carol (glear@usa.net), January 04, 2000.

Hi! How about some cooking tips,... um... my rice didn't turn out very well. Didn't use a rice cooker though...should I get one?

-- Mumsie (shezdremn@aol.com), January 05, 2000.

Can you cook rice in a microwave? I made the rice cooked in milk for breakfast this morning, very good with butter and brown sugar, but very time intensive. TIA!

-- cmd0903 (cmd0903@dontcall.com), January 05, 2000.

Wonder if the thermos trick would work (seen as a good trick for using up wheat berries), Try putting the hot milk and rice in a thermos at night. In the morning may only need a quick zap in the microwave.

-- Linda (lwmb@psln.com), January 05, 2000.

Got some OLD rice to use up? It makes the BEST fried rice!!!

Use your own judgment and add the following:

Stir fry old rice in a little peanut oil and soy sauce.

Add, cooked egg(scrambled and then sliced up), char siu (chinese or hawaiian "red" barbecued sweet pork), carrots, shiitake mushrooms (sliced), green onions, chinese sweet sausage , frozen peas, bean sprouts, etc.

You may need to add a little sugar or water before you are done.

Bon Appetit!

-- Ynott (Ynott@incorruptible.com), January 05, 2000.

The Big Secret for really good rice is to measure water and rice proportions carefully and to NEVER lift the lid while it is cooking, (unless you are making risotto, of course, which is a whole different technique...)

If it is Uncle Ben's Converted, about 20 minutes does the trick. If it is regular brown rice, it needs at least 45 minutes to an hour, depending on how tender you prefer it.

If you cook up a big pot, you can then make casseroles, puddings, use it in breads, muffins, soups, etc... all week long. It keeps in the refrigerator if covered well. Don't waste your money on a cooker. My dear daughter gave me one for Christmas, and she is now enjoying it, as the stovetop method is easier and gives better results as soon as you realize that not lifting the lid is very important.

What didn't you like about how your rice turned out? Are you using short-grain or long-grain? That makes a difference. Short grain is much "stickier", while long grains are more separate, and chewier...

I prefer long grain, myself, but others like the short grain...

just a housem

-- housemouse (inlittlehole@nevermind.now), January 05, 2000.

Creamy Rice Pudding

1/4 cup rice

1/4 tsp grated nutmeg

2 cups boiling water

2 tbs sugar

3/4 cup canned evap milk

1 tsp butter

Combine rice, nutmeg and water in large deep dish, microwave on high 10 mins, stirring occasionally. Add sugar to evap milk and microwave on low for 20-20 mins, stirring occasionally, until the rice is just tender. Stir in thebutter. Cover and leave to stand for 5 mins before serving.

Note: As rice pudding cools, it tends to thicken. Add a little fresh milk or cream to thin and reheat, if desired.

To serve 4-6, double the quantities. Combine the rice, nutmeg and water in a dish and microwave on high for 25 mins. Add a little more water if necessary. Continue according to recipe.

-- Old Git (anon@spamproblems.com), January 05, 2000.

Here is a rice dish we love.

Italial Rice

Set aside 4 cups of cooked rice.

In a sauce pan cook till tender in butter, 2 large onions chopped, mushrooms about 6 ounces, if you like green peppers chopped to taste, and about 1 and 1/2 teaspoons of italial seasoning. Mix this with your choice of sauce mix, such as Ragu or Hunts canned sauce, about 2 cans,then mix with rice. Heat till hot on top of stove. Place in a large pan and cover with lots of Mozarillo or white cheese and melt cheese. Serve Hot. This heats great in the Microwave the next day if there is any left.

Hope someone likes this Beth

-- Beth (craig@icu2.net), January 06, 2000.

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