In article >,
Karen AKA Kajikit > wrote:

> I saw an apricot/pistachio pilaf on a tv cooking show ages ago, and it
> sounded like something we'd enjoy... so I decided to make it today. I
> couldn't find the recipe for love or money, so I looked at all the
> different pilaf's I could find and made a composite...
>
> I used one cup long-grain rice, one can chicken stock, 1/2 cup diced
> fruit, a cinnamon stick, turmeric and paprika, and an onion. I sauteed
> the onion and cinnamon and then added the rice and cooked it for a
> bit, then I put in the stock and fruit and turned the pan down to low
> and left it sitting there for half an hour, then I turned the heat off
> and left it for another 20 minutes.
>
> When I opened the pan up to check, virtually all the liquid was gone,
> but the rice was still crunchy! What did I do wrong?! Anybody got a
> real recipe?

Uh -- not enough stock, I'd venture to say.
One part rice to two parts liquid is the way I learned to cook rice,
Karen. How much is "one can chicken stock"? Dried fruit? That
would absorb some of the liquid, too, depriving the rice of its due.
Is it salvageable? Just some thoughts. I'll be watching to see what
others have to say.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007