Maxine wrote:

>> Maybe some rice main dishes instead. That way a greater portion of rice
>> is eaten at the meal as well as less meat.
>
> Suggestions? Cheesy rice would be a main course here, and beans and rice,
> but I'm open to ideas, and have plenty of material to work with

Paella! There are hundreds of paella recipes out there, but once you have
the technique figured out, you can just let your imagination (or whatever is
in the fridge) be your guide.

You could also try making arroz con pollo with the rice. The Cook's
Illustrated people came out with a recipe using medium-grain rice, and it
might be worth a try with the rice you have.
http://www.americastestkitchen.com/r...3628&iSeason=9 is the URL
for that recipe. You'd have to provide an e-mail address to see it, I think,
but I generally use a throwaway e-mail address for that kind of thing.

Bob

maxine in ri wrote:
>
> On Feb 2, 10:18 am, "Janet Bostwick" > wrote:
> > maxine in ri wrote:
> > > On Feb 1, 6:32 pm, George > wrote:
> > >> maxine in ri wrote:
> >
> > snip
> > I'll stow the baking pans and bring rice
> >
> > > dishes to the next few potlucks as well. Cheesy rice, fried rice,
> > > herbed rice, fruited rice, rice pilaf---they'll work for our table as
> > > well. Rice with tomato sauce, rice pudding, congee....
> >
> > > maxine in ri, who will no doubt be dreaming about rice tonight.
> >
> > It seems to me that you are thinking in terms of rice side dishes??? Maybe
> > some rice main dishes instead. That way a greater portion of rice is eaten
> > at the meal as well as less meat.
> > Janet
>
> Suggestions? Cheesy rice would be a main course here, and beans and
> rice, but I'm open to ideas, and have plenty of material to work with
> <g>
>
> maxine in ri

Try this one:

Steamed spareribs with black beans over rice (from a Wei Chuan cookbook)

1 1/3 lbs pork spareribs
3 tbs fermented black beans (or use ready-made black bean sauce)
1 tbs chopped garlic
1 tbs chopped spring/salad/green onion
1 tbs chopped ginger

Sauce:
1/2 tbs rice wine
5 tbs soy sauce
1 1/2 tsp sugar

hot cooked rice

Cut the ribs into small pieces; rinse and drain the black beans.
Heat some oil in a frying pan/wok and stir-fry the rib pieces for about
a minute. Push the ribs to the edge of the pan; fry the
garlic/ginger/onions briefly. Mix with sauce and beans; fry for one
minute. Add the ribs and place it all in a bowl for steaming. Steam
about 40 minutes.
Serve over the rice.

In article
>,
maxine in ri > wrote:

> On Feb 2, 10:18*am, "Janet Bostwick" > wrote:
> > maxine in ri wrote:
> > > On Feb 1, 6:32 pm, George > wrote:
> > >> maxine in ri wrote:
> >
> > snip
> > * I'll stow the baking pans and bring rice
> >
> > > dishes to the next few potlucks as well. *Cheesy rice, fried rice,
> > > herbed rice, fruited rice, rice pilaf---they'll work for our table as
> > > well. Rice with tomato sauce, rice pudding, congee....
> >
> > > maxine in ri, who will no doubt be dreaming about rice tonight.
> >
> > It seems to me that you are thinking in terms of rice side dishes??? *Maybe
> > some rice main dishes instead. *That way a greater portion of rice is eaten
> > at the meal as well as less meat.
> > Janet
>
> Suggestions? Cheesy rice would be a main course here, and beans and
> rice, but I'm open to ideas, and have plenty of material to work with
> <g>
>
> maxine in ri

Eggs go well with rice.
I personally love to make fried rice with chicken, pork or shrimp. Add
onions, garlic, maybe a bit of bell pepper, scrambled eggs and peas.
--
Peace! Om

"If the enemy is in range, so are you."
-Infantry Journal

Omelet wrote on Tue, 03 Feb 2009 11:35:08 -0600:

>> On Feb 2, 10:18 am, "Janet Bostwick" > wrote:
> >> maxine in ri wrote:
> > >> On Feb 1, 6:32 pm, George > wrote:
> > >>> maxine in ri wrote:
> >>
> >> snip
> >> I'll stow the baking pans and bring rice
> >>
> > >> dishes to the next few potlucks as well. Cheesy rice,
> > >> fried rice, herbed rice, fruited rice, rice
> > >> pilaf---they'll work for our table as well. Rice with
> > >> tomato sauce, rice pudding, congee....
> >>
> > >> maxine in ri, who will no doubt be dreaming about rice
> > >> tonight.
> >>
> >> It seems to me that you are thinking in terms of rice side
> >> dishes??? Maybe some rice main dishes instead. That way a
> >> greater portion of rice is eaten at the meal as well as
> >> less meat. Janet
>>
>> Suggestions? Cheesy rice would be a main course here, and
>> beans and rice, but I'm open to ideas, and have plenty of
>> material to work with <g>
>>
>> maxine in ri

> Eggs go well with rice.
> I personally love to make fried rice with chicken, pork or
> shrimp. Add onions, garlic, maybe a bit of bell pepper,
> scrambled eggs and peas. --
> Peace! Om

Fair enough, what's your opinion on scrambling eggs and adding to the
stir fry as opposed to cooking the eggs in the same pot? Both can be
good, IMHO. For fried rice, I prefer the in situ method.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"James Silverton" > wrote:

> Omelet wrote on Tue, 03 Feb 2009 11:35:08 -0600:
>
> >> On Feb 2, 10:18 am, "Janet Bostwick" > wrote:
> > >> maxine in ri wrote:
> > > >> On Feb 1, 6:32 pm, George > wrote:
> > > >>> maxine in ri wrote:
> > >>
> > >> snip
> > >> I'll stow the baking pans and bring rice
> > >>
> > > >> dishes to the next few potlucks as well. Cheesy rice,
> > > >> fried rice, herbed rice, fruited rice, rice
> > > >> pilaf---they'll work for our table as well. Rice with
> > > >> tomato sauce, rice pudding, congee....
> > >>
> > > >> maxine in ri, who will no doubt be dreaming about rice
> > > >> tonight.
> > >>
> > >> It seems to me that you are thinking in terms of rice side
> > >> dishes??? Maybe some rice main dishes instead. That way a
> > >> greater portion of rice is eaten at the meal as well as
> > >> less meat. Janet
> >>
> >> Suggestions? Cheesy rice would be a main course here, and
> >> beans and rice, but I'm open to ideas, and have plenty of
> >> material to work with <g>
> >>
> >> maxine in ri
>
> > Eggs go well with rice.
> > I personally love to make fried rice with chicken, pork or
> > shrimp. Add onions, garlic, maybe a bit of bell pepper,
> > scrambled eggs and peas. --
> > Peace! Om
>
> Fair enough, what's your opinion on scrambling eggs and adding to the
> stir fry as opposed to cooking the eggs in the same pot? Both can be
> good, IMHO. For fried rice, I prefer the in situ method.

Both work for me actually. Depends on my mood. :-)
I don't always want my rice egg coated, so may cook them separately,
then break them up and add them.
--
Peace! Om

"If the enemy is in range, so are you."
-Infantry Journal

On Feb 2, 11:35*pm, "Jebediah Kornworthy" >
wrote:
> "maxine in ri" > wrote in ...
>
>
>
> > Went to a Japanese New Year celebration today. *Lion dance, maki
> > rolls, lots and lots of good food and a mochi making machine.
>
> > Then there was the raffle. *Grand prize, free ticket to Japan! *Of the
> > 23 tickets my family bought, we won: a desk set from the Japan Foreign
> > Ministry, a Lucky Money cat, a pretty pocket book, a sushi-making kit,
> > and 20 pounds of rice.
>
> > We did not win the grand prize.
>
> > Now, I like rice, and we eat it several times a week, but how the heck
> > should I store 20 pounds of the stuff? *I'm thinking of putting a
> > couple pounds in a jar on the shelf, and storing the rest in ziplock
> > bags in the freezer. *Sound reasonable, or is there a better way?
>
> > The one good thing about this bounty is that we just finished off our
> > current supply of rice (I keep maybe 6 pounds around, brown, bastmati,
> > jasmin, white) so I do have the storage containers for the stuff I'll
> > be using all ready to fill.
>
> > maxine in ri
>
> ________________________________________________
>
> Hello Maxine,
> * * * * * * I am new here and I saw your post. *I have been thinking of
> buying in bulk along with my sister. *I was considering what type of
> container to put bulk rice into also recently. *Rice is cheap but when
> bought in small packages it can be quite expensive. *So I have been looking
> at food grade containers so I could save money and buy larger qualities.
>
> * * * * * * When I saw your post I decided to look again. *When I worked for
> Boeing I remember seeing buckets that had a re-sealable lid that was screwed
> on. *You can buy these that are food grade. * I have a link to web site that
> I was interested in that has many products and one that should meet your
> needs. *I have never ordered here and I am not endorsing this company but it
> is a good start to see what you might need and what could work for you. *I
> would look for the containers that have a seal on them to prevent any
> insects from invading the container. *This is supposed to seal out moisture
> also. * I am not sure how long the rice will last and at what temperature.
> The container can also be used over and ever again so it is cost effective.
> You may find yourself buying more rice in bulk if this works out for you.
>
> * * * * * * I may be buying from this company or others that are closer to
> where I live. * When you consider your time and effort shopping all over
> town sometimes it is less expensive to just order over the internet. *If
> they have good customer relations it shouldn't be a problem if something
> doesn't work out. *Here is their web site. *Let me know if this works for
> you. *http://www.containerandpackaging.com/index.html
>
> Regards,
>
> Jeb- Hide quoted text -
>
> - Show quoted text -

Hi Jeb,
Where are you located?