Wayne Boatwright > wrote in
5.247:

> On Sun 24 Aug 2008 12:47:35p, Cuthbert Thistlethwaite told us...
>
>> Wayne Boatwright wrote:
>>
>>> This is quick, easy, and pretty tasty. Yes, detractors, I know it
>>> could
> be
>>> made without the soup, but this was easier.
>>
>>> Creamy Parmesan Rice
>>
>>> 3/4 cup long grain rice
>>> 1/2 cup grated parmesan cheese
>>> 1/2 teaspoon freshly ground black pepper
>>> 1/2 teaspoon paprika
>>> 1/4 teaspoon granulated garlic
>>> 1 tablespoon chopped fresh parsley
>>> 1 can Campbell's Cheddar Cheese Soup 1 cup water
>>
>>> Combine all ingredients thoroughly and turn into a greased 1-1/2 or
>>> 2
> quart
>>> casserole. Cover with lid or foil and bake at 375°F for 45 minutes.
>>> Uncover, stir, and bake an additional 5-10 minutes, stirring once
>>> again, until mixture is thickened and creamy.
>>
>>
>> 08-24-2008
>>
>> I just finished trying this recipe out and the rice does not seem to
>> have cooked well in the process.
>>
>> The flavor was nice, though, and I want to try again.
>>
>> Did I miss something? Was I supposed to cook the rice first? Monitor
>> my oven temp closely (it can be uneven)?
>>
>> TIA
>>
>
> Apart from the rice seeming not cooked enough, did it seem to have
> enough liquid when finished or was it too dry? Was the cooking dish
> well-sealed? Temperature is important, but more liquid (water or
> broth) will make the rice more tender, as well as lengthing the
> cooking time if necessary, perhaps to an hour? If the oven was too
> hot it could have boiled off liquid faster and left the rice less
> tender and drier.
>

On the few occasions that I have cooked with canned soup and rice, I
have found that you need to add way more liquid than seems necessary.

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL