DOTTI's PLACE

Wok CookingBowl of Rice

RICE

RICE SCIENCE 101 -- To obtain the right amount of water to cook rice without measuring, place a quantity of rice in a pot, shake the pot to smooth out and settle the rice, then place your index finger lightly on top of the rice - don't make a dent - add water until your first knuckle is covered (about 1" above the surface of the rice).
[rice] COOKING RICE -- Prepare Rice without water! Instead, use lowfat chicken or onion soup or vegetable or beef broth. If you are willing to experiment, try tomato juice, or come up with your own liquid substitute that goes well with rice. A few minutes before your rice is done, place a double paper towel just under the lid and finish cooking. The rice will come out more fluffy and dry.

RICE SEASONING MIX -- GET THE RECIPE HERE!!

basmati rice


dried fruitriceFruity Rice Mix -- Combine 11 cups uncooked long grain rice, 4½ cups diced dried apricots, 2½ cups golden raisins, 1½ cups slivered almonds, 1 cup chicken bouillon granules and 3 tablespoons brown sugar. Store in container for up to 6 months.
TO PREPARE: In a saucepan, combine 1 cup rice mix, 2 cups water and 1 tablespoon butter or margarine. Bring to a boil. Reduce heat; cover and simmer for 25 to 30 minutes or until absorbed.

CHICKEN FLAVORED RICE SEASONING MIX -- GET THE RECIPE HERE!!


Rice

Peppers

Vegetable Rice Mix
4 cups uncooked instant rice
1 package (1.4 ounces) vegetable soup mix
2 tablespoons dried minced onion
2 tablespoons dried celery flakes
2 tablespoons dried sweet red or green pepper
1½ teaspoons salt
Directions: In a bowl, combine the ingredients and mix well. Store in an airtight container in a cool dry place for up to 1 year.
Yield: 4 batches (4 cups total)
To Prepare Rice: In a saucepan, combine 2 cups water, 1 tablespoon butter and 1 cup rice mix. Bring to a boil; reduce heat. Cover and simmer for 10 to 15 minutes or until the water is absorbed.
Yield: 2 to 3 servings per batch.

[lemon]To Keep Rice White -- For each quart of water used to boil white rice, add one teaspoon lemon juice to the pot. The rice will be nice and white, and the grains will not clump.

BreadRescuing BURNT RICE -- To rescue rice that is a little burnt, first, lay a slice of bread on top of the rice. Replace the lid and leave it to stand for about 10 minutes or so. The bread should soak up most of the burnt taste. Next, remove the rice carefully, leaving the burnt rice on the bottom of the pot.

wild rice  WILD RICE -- Wild Rice is native to Minnesota and must be harvested by hand. Technically not a rice at all, wild rice is really the seed of a grass that thrives in water. It is heartier and more nutritious than either white or brown rice.

[grain seeds]

saffron  To Make MOCK Saffron Rice -- As a substitute for saffron, the world's most expensive spice, use ½ teaspoon turmeric and ¼ teaspoon garlic powder for 2 cups uncooked rice. Prepare the rice as usual. It will be the orange-yellow color of saffron and similar in taste. When I was a chef, we used this procedure all the time. It gives the rice an excellent flavor as well.
[freezer bags]  STORING RICE -- Store open packages of rice in sealable plastic bags. The rice will remain fresh longer. AROMATIC Rices, such as BASMATI, should be stored in the refrigerator.

Glass of Eggnog    Leftover Eggnog? -- Make a delicious rice pudding with it. Dissolve 2 tablespoons cornstarch in a little water and blend with 1 quart eggnog, 2 cups cooked rice. Cook over medium heat, stirring constantly, until thickened and beginning to bubble. Sprinkle with a dash of nutmeg. I serve this all year round.

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