Now what?

I've never been a rice fan. Times change. I recently posted how a
certain rice of poor quality ruined my jambalaya. So, I payed special
attention and bought some premium Thai jasmine rice when I did my recent
Asian mkt road trip. I jes now steamed up a small batch. Very nice! I
added some butter and salt&pepper. I can do this!

So, other than a base for other major ingredients like stir-fry, curries,
paloas, etc, what can I do with very good rice, by itself. It really is
quite good.

Thnx
nb

"notbob" > wrote in message
...
> Now what?
>
> I've never been a rice fan. Times change. I recently posted how a
> certain rice of poor quality ruined my jambalaya. So, I payed special
> attention and bought some premium Thai jasmine rice when I did my recent
> Asian mkt road trip. I jes now steamed up a small batch. Very nice! I
> added some butter and salt&pepper. I can do this!
>
> So, other than a base for other major ingredients like stir-fry, curries,
> paloas, etc, what can I do with very good rice, by itself. It really is
> quite good.

Chicken and rice casserole; soup. I recently made a chicken and rice
casserole with the rice as the bottom layer. Chicken and veggies on the top
layers. I made mine with a sauce made from a cream soup, but I know you can
do it with home made ingredients.

It was very good.

On Tue, 12 Oct 2010 21:53:21 -0400, "Cheryl" >
wrote:

>"notbob" > wrote in message
...
>> Now what?
>>
>> I've never been a rice fan. Times change. I recently posted how a
>> certain rice of poor quality ruined my jambalaya. So, I payed special
>> attention and bought some premium Thai jasmine rice when I did my recent
>> Asian mkt road trip. I jes now steamed up a small batch. Very nice! I
>> added some butter and salt&pepper. I can do this!
>>
>> So, other than a base for other major ingredients like stir-fry, curries,
>> paloas, etc, what can I do with very good rice, by itself. It really is
>> quite good.
>
>Chicken and rice casserole; soup. I recently made a chicken and rice
>casserole with the rice as the bottom layer. Chicken and veggies on the top
>layers. I made mine with a sauce made from a cream soup, but I know you can
>do it with home made ingredients.
>
>It was very good.

http://www.americanprofile.com/recip...e-pudding.html

http://www.ifood.tv/network/jasmine_...udding/recipes

"notbob" > wrote in message
...
> Now what?
>
> I've never been a rice fan. Times change. I recently posted how a
> certain rice of poor quality ruined my jambalaya. So, I payed special
> attention and bought some premium Thai jasmine rice when I did my recent
> Asian mkt road trip. I jes now steamed up a small batch. Very nice! I
> added some butter and salt&pepper. I can do this!
>
> So, other than a base for other major ingredients like stir-fry, curries,
> paloas, etc, what can I do with very good rice, by itself. It really is
> quite good.

Daughter loves chicken and rice. I usually make a cream type sauce with a
lot of mushrooms in it, and also some chopped onion.

I also do chicken and rice soup.

Spanish rice is another thing I make from time to time, but I wouldn't use
that kind. I would use Texmati.

I also make stuffed peppers with rice but would probably use Texmati for
that too.

Then there are always porcupine meatballs. But I'm not sure what kind of
rice would work there. Never made them.

On 2010-10-13, Brooklyn1 <Gravesend1> wrote:

> http://www.americanprofile.com/recip...e-pudding.html
>
> http://www.ifood.tv/network/jasmine_...udding/recipes

Wow! With cardamom, no less. My fave sweets spice. I've never been
a big pudding fan, but have been experimenting. The sourdough bread
pudding I made last Winter turned out to be pretty tasty. Rice
pudding sounds like the perfect next step. Thanks a bunch for the
links, Shel.

(note-to-self: mark on calendar, actually thanked Sheldon. )

nb

On 2010-10-13, Julie Bove > wrote:


> I also make stuffed peppers with rice but would probably use Texmati for
> that too.

I like the sound of that. I assume you mean bell pepper. Maybe with
lamb. DAMN, I'd like some lamb. I'm so sick of jes beef, pork, and
chicken..... urrgh!

Sorry for that, Julie. Thanks for the tips. I like the stuffed
pepper thing.

nb

"notbob" > wrote in message
...
> On 2010-10-13, Julie Bove > wrote:
>
>
>> I also make stuffed peppers with rice but would probably use Texmati for
>> that too.
>
> I like the sound of that. I assume you mean bell pepper. Maybe with
> lamb. DAMN, I'd like some lamb. I'm so sick of jes beef, pork, and
> chicken..... urrgh!
>
> Sorry for that, Julie. Thanks for the tips. I like the stuffed
> pepper thing.

Yes, bell. I use green, but my friend uses all the colors but green.

On Wed, 13 Oct 2010 13:35:04 GMT, notbob > wrote:

>On 2010-10-13, Brooklyn1 <Gravesend1> wrote:
>
>> http://www.americanprofile.com/recip...e-pudding.html
>>
>> http://www.ifood.tv/network/jasmine_...udding/recipes
>
>Wow! With cardamom, no less. My fave sweets spice. I've never been
>a big pudding fan, but have been experimenting. The sourdough bread
>pudding I made last Winter turned out to be pretty tasty. Rice
>pudding sounds like the perfect next step. Thanks a bunch for the
>links, Shel.
>
>(note-to-self: mark on calendar, actually thanked Sheldon. )
>
>nb

I'd go light on the flavorings lest you drown out the jasmine. Rice
pudding is one of my favorites but I don't make it often or I'd need
to buy all new clothes.

On 2010-10-13, Brooklyn1 <Gravesend1> wrote:

> I'd go light on the flavorings lest you drown out the jasmine.

Now there's a poser. Is jasmine rice supposed to taste like jasmine?
This isn't the first time I've had jasmine rice, yet I've never tasted
"jasmine". What does jasmine taste like? Having never tasted, let
alone seen, jasmine extract, jasmine pudding, jasmine candy, etc, I
have no clue. I always thought "jasmine" rice was jes a moniker, like
basmati. Wus up wid dat?

nb

In article >,
"Cheryl" > wrote:

> Chicken and rice casserole; soup. I recently made a chicken and rice
> casserole with the rice as the bottom layer. Chicken and veggies on the top
> layers. I made mine with a sauce made from a cream soup,

<Gasp!> The Cabal (TINC) has been notified. You'll hear from the
Membership Committee (TINMC) soon. Quel horreur!
(I make a casserole like that, too. With canned cream soups. Shoot
me.)



--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

In article >,
notbob > wrote:

> On 2010-10-13, Brooklyn1 <Gravesend1> wrote:
>
> > I'd go light on the flavorings lest you drown out the jasmine.
>
> Now there's a poser. Is jasmine rice supposed to taste like jasmine?
> This isn't the first time I've had jasmine rice, yet I've never tasted
> "jasmine". What does jasmine taste like? Having never tasted, let
> alone seen, jasmine extract, jasmine pudding, jasmine candy, etc, I
> have no clue. I always thought "jasmine" rice was jes a moniker, like
> basmati. Wus up wid dat?
>
> nb

You can't smell its fragrance?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

"Julie Bove" > wrote in message
...
>
> "notbob" > wrote in message
> ...
>> Now what?
>>
>> I've never been a rice fan. Times change. I recently posted how a
>> certain rice of poor quality ruined my jambalaya. So, I payed special
>> attention and bought some premium Thai jasmine rice when I did my recent
>> Asian mkt road trip. I jes now steamed up a small batch. Very nice! I
>> added some butter and salt&pepper. I can do this!
>>
>> So, other than a base for other major ingredients like stir-fry, curries,
>> paloas, etc, what can I do with very good rice, by itself. It really is
>> quite good.
>
> Daughter loves chicken and rice. I usually make a cream type sauce with a
> lot of mushrooms in it, and also some chopped onion.
>
> I also do chicken and rice soup.
>
> Spanish rice is another thing I make from time to time, but I wouldn't use
> that kind. I would use Texmati.
>
> I also make stuffed peppers with rice but would probably use Texmati for
> that too.
>
> Then there are always porcupine meatballs. But I'm not sure what kind of
> rice would work there. Never made them.

I think regular long grain rice works best in porcupine meatballs. I've
made them using Basmati before but I don't like them as much as when I make
them with regular long grain. I definitely wouldn't use a stickier rice of
any kind. I make them more than a few times every year.

Jinx

"Jinx Minx" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "notbob" > wrote in message
>> ...
>>> Now what?
>>>
>>> I've never been a rice fan. Times change. I recently posted how a
>>> certain rice of poor quality ruined my jambalaya. So, I payed special
>>> attention and bought some premium Thai jasmine rice when I did my recent
>>> Asian mkt road trip. I jes now steamed up a small batch. Very nice! I
>>> added some butter and salt&pepper. I can do this!
>>>
>>> So, other than a base for other major ingredients like stir-fry,
>>> curries,
>>> paloas, etc, what can I do with very good rice, by itself. It really is
>>> quite good.
>>
>> Daughter loves chicken and rice. I usually make a cream type sauce with
>> a lot of mushrooms in it, and also some chopped onion.
>>
>> I also do chicken and rice soup.
>>
>> Spanish rice is another thing I make from time to time, but I wouldn't
>> use that kind. I would use Texmati.
>>
>> I also make stuffed peppers with rice but would probably use Texmati for
>> that too.
>>
>> Then there are always porcupine meatballs. But I'm not sure what kind of
>> rice would work there. Never made them.
>
> I think regular long grain rice works best in porcupine meatballs. I've
> made them using Basmati before but I don't like them as much as when I
> make them with regular long grain. I definitely wouldn't use a stickier
> rice of any kind. I make them more than a few times every year.

Thanks! I will have to make them sometime. I don't think my daughter has
ever had them.

On Wed, 13 Oct 2010 17:14:52 -0500, "Jinx Minx" >
wrote:

> I think regular long grain rice works best in porcupine meatballs. I've
> made them using Basmati before but I don't like them as much as when I make
> them with regular long grain. I definitely wouldn't use a stickier rice of
> any kind. I make them more than a few times every year.

Isn't long grained rice the porcupine part? They'd probably be called
something else if it was shorter rice.

--

Never trust a dog to watch your food.

On Wed, 13 Oct 2010 12:22:57 -1000, dsi1 >
wrote:

> I'm pretty much an expert on Japan style rice and with my trusty rice
> cooker can cook up a pretty good batch but it's gonna be sticky and
> starchy. That's just the nature of the beast. The long grain stuff to me
> seems to be too dry and too al dente but that just the nature of that
> beast. I grew up with the sticky, starchy, rice and it seems that I'm
> doomed to stick with the beast I know.

Sticky rice is my favorite too.

--

Never trust a dog to watch your food.

dsi1 > wrote in news:niqto.15167$nj3.6556
@newsfe04.iad:

> I'm pretty much an expert on Japan style rice and with my trusty rice
> cooker can cook up a pretty good batch but it's gonna be sticky and
> starchy. That's just the nature of the beast. The long grain stuff to me
> seems to be too dry and too al dente but that just the nature of that
> beast. I grew up with the sticky, starchy, rice and it seems that I'm
> doomed to stick with the beast I know.

I have cooked just about every type of rice there is and I have to say that
short grain is really my preferred rice, whether white (Maruyu) or brown
(Lundberg organic). I cook them in my 3-cup Tiger rice cooker.

--

When fascism comes to America, it will be wrapped in the flag
and carrying a cross.

Sinclair Lewis

http://www.youtube.com/watch?v=tnrYMafCzeE

"sf" > wrote in message
...
> On Wed, 13 Oct 2010 17:14:52 -0500, "Jinx Minx" >
> wrote:
>
>> I think regular long grain rice works best in porcupine meatballs. I've
>> made them using Basmati before but I don't like them as much as when I
>> make
>> them with regular long grain. I definitely wouldn't use a stickier rice
>> of
>> any kind. I make them more than a few times every year.
>
> Isn't long grained rice the porcupine part? They'd probably be called
> something else if it was shorter rice.
>

No doubt!

Jinx

On 10/13/2010 12:38 PM, sf wrote:
> On Wed, 13 Oct 2010 12:22:57 -1000, >
> wrote:
>
>> I'm pretty much an expert on Japan style rice and with my trusty rice
>> cooker can cook up a pretty good batch but it's gonna be sticky and
>> starchy. That's just the nature of the beast. The long grain stuff to me
>> seems to be too dry and too al dente but that just the nature of that
>> beast. I grew up with the sticky, starchy, rice and it seems that I'm
>> doomed to stick with the beast I know.
>
> Sticky rice is my favorite too.
>

I have a 2 lb bag of long grain rice in the pantry that's been there for
years. I should have cooked that stuff for my brother-in-laws when they
were visiting. Boy, that stuff just perplexes me but I'll have to get
some long grain rice recipes for their next visit. Getting rid of that
bag of rice will be one of my major priorities for 2011. :-)

On 10/13/2010 12:47 PM, Michel Boucher wrote:
> > wrote in news:niqto.15167$nj3.6556
> @newsfe04.iad:
>
>> I'm pretty much an expert on Japan style rice and with my trusty rice
>> cooker can cook up a pretty good batch but it's gonna be sticky and
>> starchy. That's just the nature of the beast. The long grain stuff to me
>> seems to be too dry and too al dente but that just the nature of that
>> beast. I grew up with the sticky, starchy, rice and it seems that I'm
>> doomed to stick with the beast I know.
>
> I have cooked just about every type of rice there is and I have to say that
> short grain is really my preferred rice, whether white (Maruyu) or brown
> (Lundberg organic). I cook them in my 3-cup Tiger rice cooker.
>

I cook the same rice Calrose every day which is pretty boring but it's
almost as if something won't be right if I don't - it's my most OCD
behavior.

On Wed, 13 Oct 2010 13:59:44 -1000, dsi1 >
wrote:

> I have a 2 lb bag of long grain rice in the pantry that's been there for
> years. I should have cooked that stuff for my brother-in-laws when they
> were visiting. Boy, that stuff just perplexes me but I'll have to get
> some long grain rice recipes for their next visit. Getting rid of that
> bag of rice will be one of my major priorities for 2011. :-)

I think if you look at recipes of India (and surrounding areas, you'll
be fine - if you like that type of food.

--

Never trust a dog to watch your food.

On 10/13/2010 2:11 PM, sf wrote:
> On Wed, 13 Oct 2010 13:59:44 -1000, >
> wrote:
>
>> I have a 2 lb bag of long grain rice in the pantry that's been there for
>> years. I should have cooked that stuff for my brother-in-laws when they
>> were visiting. Boy, that stuff just perplexes me but I'll have to get
>> some long grain rice recipes for their next visit. Getting rid of that
>> bag of rice will be one of my major priorities for 2011. :-)
>
> I think if you look at recipes of India (and surrounding areas, you'll
> be fine - if you like that type of food.
>

I like curry, unfortunately, it's Japan style curry. I think I bought
the rice to make porcupine meatballs. What can I say? It seemed like a
fun idea at the time. Maybe I'll make some tonight. Thanks for the
suggestion.

On Wed, 13 Oct 2010 14:03:37 -1000, dsi1 >
wrote:

> I cook the same rice Calrose every day which is pretty boring but it's
> almost as if something won't be right if I don't - it's my most OCD
> behavior.

Not OCD if you're Asian or were raised the Asian way. I think it has
something to do with the sun rising and setting.

--

Never trust a dog to watch your food.

On 10/13/2010 2:20 PM, sf wrote:
> On Wed, 13 Oct 2010 14:03:37 -1000, >
> wrote:
>
>> I cook the same rice Calrose every day which is pretty boring but it's
>> almost as if something won't be right if I don't - it's my most OCD
>> behavior.
>
> Not OCD if you're Asian or were raised the Asian way. I think it has
> something to do with the sun rising and setting.
>

You are most wise in this matter. Another thing that we can't do is cook
our rice without washing. I'm fully aware that there's no need to do
this these days and that it wastes a lot of water but yet...

I might be able to do this one day but but I figure it's gonna take some
extensive therapy sessions.

On 10/13/2010 3:00 PM, EJ Willson wrote:
> On 10/13/2010 8:34 PM, dsi1 wrote:
>> On 10/13/2010 2:20 PM, sf wrote:
>>> On Wed, 13 Oct 2010 14:03:37 -1000, >
>>> wrote:
>>>
>>>> I cook the same rice Calrose every day which is pretty boring but it's
>>>> almost as if something won't be right if I don't - it's my most OCD
>>>> behavior.
>>>
>>> Not OCD if you're Asian or were raised the Asian way. I think it has
>>> something to do with the sun rising and setting.
>>>
>>
>> You are most wise in this matter. Another thing that we can't do is cook
>> our rice without washing. I'm fully aware that there's no need to do
>> this these days and that it wastes a lot of water but yet...
>>
>> I might be able to do this one day but but I figure it's gonna take some
>> extensive therapy sessions.
>
> Normally it is not necessary to wash rice, however some of the short
> grain varieties need it. Otherwise they get very sticky. Sometimes a
> little butter or oil helps.
>
> I've taken to adding about 1 teaspoon of chopped ginger root to one cup
> of dry rice. The rice really smells/tastes better, and a little salt
> complements the peppery ginger taste nicely.
>

My upbringing as messed me up as far as adding anything to rice. I did
try a little experimenting when when I was young but hey, it was the
seventies - everybody was doing it. My brother-in-law, when he was here,
would add butter and milk to the rice that I cooked and that was so
strange to see that it disoriented me.

I'll remember your suggestion for the future but if I ever add butter
and milk to rice, it will surely mean that the end of days is upon us.

> EJ in NJ

On Wed, 13 Oct 2010 14:34:08 -1000, dsi1 >
wrote:

> I might be able to do this one day but but I figure it's gonna take some
> extensive therapy sessions.

You can start slow, eliminate one fill up per week.... make it per
month if you're really hooked.

--

Never trust a dog to watch your food.

On Wed, 13 Oct 2010 21:00:47 -0400, EJ Willson >
wrote:

> Normally it is not necessary to wash rice, however some of the short
> grain varieties need it. Otherwise they get very sticky. Sometimes a
> little butter or oil helps.

I don't think you understand the concept of *sticky* rice! It's
supposed to be sticky. The stickier, the better... just don't over
cook it and make it mushy.

--

Never trust a dog to watch your food.

On 10/13/2010 8:34 PM, dsi1 wrote:
> On 10/13/2010 2:20 PM, sf wrote:
>> On Wed, 13 Oct 2010 14:03:37 -1000, >
>> wrote:
>>
>>> I cook the same rice Calrose every day which is pretty boring but it's
>>> almost as if something won't be right if I don't - it's my most OCD
>>> behavior.
>>
>> Not OCD if you're Asian or were raised the Asian way. I think it has
>> something to do with the sun rising and setting.
>>
>
> You are most wise in this matter. Another thing that we can't do is cook
> our rice without washing. I'm fully aware that there's no need to do
> this these days and that it wastes a lot of water but yet...
>
> I might be able to do this one day but but I figure it's gonna take some
> extensive therapy sessions.

Normally it is not necessary to wash rice, however some of the short
grain varieties need it. Otherwise they get very sticky. Sometimes a
little butter or oil helps.

I've taken to adding about 1 teaspoon of chopped ginger root to one cup
of dry rice. The rice really smells/tastes better, and a little salt
complements the peppery ginger taste nicely.

EJ in NJ

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Cheryl" > wrote:
>
>> Chicken and rice casserole; soup. I recently made a chicken and rice
>> casserole with the rice as the bottom layer. Chicken and veggies on the
>> top
>> layers. I made mine with a sauce made from a cream soup,
>
> <Gasp!> The Cabal (TINC) has been notified. You'll hear from the
> Membership Committee (TINMC) soon. Quel horreur!
> (I make a casserole like that, too. With canned cream soups. Shoot
> me.)

LOL!

On 10/13/2010 2:57 PM, sf wrote:
> On Wed, 13 Oct 2010 14:34:08 -1000, >
> wrote:
>
>> I might be able to do this one day but but I figure it's gonna take some
>> extensive therapy sessions.
>
> You can start slow, eliminate one fill up per week.... make it per
> month if you're really hooked.
>

The obvious solution is that I get my wife to make the rice. She's a
white person but her step-mom is Korean so she may have the same mental
problems that I have. On the bright side, as a practical matter, in 40
years or so people of my ilk will all be dead and nobody's gonna be
washing their rice anyway.

On Wed, 13 Oct 2010 15:57:11 -0500, Melba's Jammin'
> wrote:

>In article >,
> "Cheryl" > wrote:
>
>> Chicken and rice casserole; soup. I recently made a chicken and rice
>> casserole with the rice as the bottom layer. Chicken and veggies on the top
>> layers. I made mine with a sauce made from a cream soup,
>
><Gasp!> The Cabal (TINC) has been notified. You'll hear from the
>Membership Committee (TINMC) soon. Quel horreur!
> (I make a casserole like that, too. With canned cream soups. Shoot
>me.)

Oh crap, better not let Squeaks see this.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 10/11/10
Watkins natural spices
www.apinchofspices.com

Melba's Jammin' wrote:
> In article >,
> "Cheryl" > wrote:
>
>> Chicken and rice casserole; soup. I recently made a chicken and rice
>> casserole with the rice as the bottom layer. Chicken and veggies on the top
>> layers. I made mine with a sauce made from a cream soup,
>
> <Gasp!> The Cabal (TINC) has been notified. You'll hear from the
> Membership Committee (TINMC) soon. Quel horreur!
> (I make a casserole like that, too. With canned cream soups. Shoot
> me.)
>
>
>


Dinner tonight was a casserole made with the half leftover roast chicken
(almost 6 lb. at $.98/lb) we had Monday night.

I cooked some jasmine rice

Heated the leftover gravy (2-3 cups) with
chopped chicken breast meat, added some chopped
roasted sweet red pepper

In a casserole, layered some rice, leftover peas, shredded
smoked gouda cheese, chicken mixture, and more cheese, then
baked until the cheese was browned.

I served it with a salad and some homemade lingonberry jam.

Mmmmmmmmmm. It was very nice.

The rest, carcass, wings, and a leg and thighs are simmering on the
stove with celery for broth or soup.

gloria p

"dsi1" > wrote in message
...
> On 10/13/2010 12:47 PM, Michel Boucher wrote:
>> > wrote in news:niqto.15167$nj3.6556
>> @newsfe04.iad:
>>
>>> I'm pretty much an expert on Japan style rice and with my trusty rice
>>> cooker can cook up a pretty good batch but it's gonna be sticky and
>>> starchy. That's just the nature of the beast. The long grain stuff to me
>>> seems to be too dry and too al dente but that just the nature of that
>>> beast. I grew up with the sticky, starchy, rice and it seems that I'm
>>> doomed to stick with the beast I know.
>>
>> I have cooked just about every type of rice there is and I have to say
>> that
>> short grain is really my preferred rice, whether white (Maruyu) or brown
>> (Lundberg organic). I cook them in my 3-cup Tiger rice cooker.
>>
>
> I cook the same rice Calrose every day which is pretty boring but it's
> almost as if something won't be right if I don't - it's my most OCD
> behavior.

When I was single I ate a lot of rice and it was almost always Calrose. It
used to be cheap.

"sf" > wrote in message
...
> On Wed, 13 Oct 2010 14:03:37 -1000, dsi1 >
> wrote:
>
>> I cook the same rice Calrose every day which is pretty boring but it's
>> almost as if something won't be right if I don't - it's my most OCD
>> behavior.
>
> Not OCD if you're Asian or were raised the Asian way. I think it has
> something to do with the sun rising and setting.

My friend was married to a Japanese man so that kind of rice is the only
kind she uses now.

On 10/13/2010 4:11 PM, Julie Bove wrote:
> > wrote in message
> ...
>> On 10/13/2010 12:47 PM, Michel Boucher wrote:
>>> > wrote in news:niqto.15167$nj3.6556
>>> @newsfe04.iad:
>>>
>>>> I'm pretty much an expert on Japan style rice and with my trusty rice
>>>> cooker can cook up a pretty good batch but it's gonna be sticky and
>>>> starchy. That's just the nature of the beast. The long grain stuff to me
>>>> seems to be too dry and too al dente but that just the nature of that
>>>> beast. I grew up with the sticky, starchy, rice and it seems that I'm
>>>> doomed to stick with the beast I know.
>>>
>>> I have cooked just about every type of rice there is and I have to say
>>> that
>>> short grain is really my preferred rice, whether white (Maruyu) or brown
>>> (Lundberg organic). I cook them in my 3-cup Tiger rice cooker.
>>>
>>
>> I cook the same rice Calrose every day which is pretty boring but it's
>> almost as if something won't be right if I don't - it's my most OCD
>> behavior.
>
> When I was single I ate a lot of rice and it was almost always Calrose. It
> used to be cheap.

The jump in rice prices has hit the folks of Hawaii hard. What will be
next - Spam?!

In article >,
"gloria.p" > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > "Cheryl" > wrote:
> >
> >> Chicken and rice casserole; soup. I recently made a chicken and rice
> >> casserole with the rice as the bottom layer. Chicken and veggies on the
> >> top
> >> layers. I made mine with a sauce made from a cream soup,
> >
> > <Gasp!> The Cabal (TINC) has been notified. You'll hear from the
> > Membership Committee (TINMC) soon. Quel horreur!
> > (I make a casserole like that, too. With canned cream soups. Shoot
> > me.)
> >
> >
> >
>
>
> Dinner tonight was a casserole made with the half leftover roast chicken
> (almost 6 lb. at $.98/lb) we had Monday night.
>
> I cooked some jasmine rice
>
> Heated the leftover gravy (2-3 cups) with
> chopped chicken breast meat, added some chopped
> roasted sweet red pepper

How do you wind up with 2-3 cups *leftover" gravy? What're you using
for liquid?
>
> In a casserole, layered some rice, leftover peas, shredded
> smoked gouda cheese, chicken mixture, and more cheese, then
> baked until the cheese was browned.
>
> I served it with a salad and some homemade lingonberry jam.
>
> Mmmmmmmmmm. It was very nice.

Sounds good.
>
> The rest, carcass, wings, and a leg and thighs are simmering on the
> stove with celery for broth or soup.
>
> gloria p



--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

"dsi1" > wrote in message
...
> On 10/13/2010 4:11 PM, Julie Bove wrote:
>> > wrote in message
>> ...
>>> On 10/13/2010 12:47 PM, Michel Boucher wrote:
>>>> > wrote in news:niqto.15167$nj3.6556
>>>> @newsfe04.iad:
>>>>
>>>>> I'm pretty much an expert on Japan style rice and with my trusty rice
>>>>> cooker can cook up a pretty good batch but it's gonna be sticky and
>>>>> starchy. That's just the nature of the beast. The long grain stuff to
>>>>> me
>>>>> seems to be too dry and too al dente but that just the nature of that
>>>>> beast. I grew up with the sticky, starchy, rice and it seems that I'm
>>>>> doomed to stick with the beast I know.
>>>>
>>>> I have cooked just about every type of rice there is and I have to say
>>>> that
>>>> short grain is really my preferred rice, whether white (Maruyu) or
>>>> brown
>>>> (Lundberg organic). I cook them in my 3-cup Tiger rice cooker.
>>>>
>>>
>>> I cook the same rice Calrose every day which is pretty boring but it's
>>> almost as if something won't be right if I don't - it's my most OCD
>>> behavior.
>>
>> When I was single I ate a lot of rice and it was almost always Calrose.
>> It
>> used to be cheap.
>
> The jump in rice prices has hit the folks of Hawaii hard. What will be
> next - Spam?!

Yikes! We had Spam very rarely when I was growing up. I can remember
making Spam Loaf Hawaiian for my dad for Father's Day. He was not delighted
as my Betty Crocker Cookbook for kids said he would be. As I recall, to
make it, you took it out of the can, laid it lengthwise then made cuts not
quite all the way through. Pineapple rings were inserted in the slices and
then it was baked.

My husband actually complained that I never served him Spam! Do they get
that in the military? He is in the military. I can't imagine his mom ever
serving it at home. Maybe she did. They're Italian and when she was able
bodied and did cook, she was a very good cook.

I used to fry up Spam and put it on sandwiches for husband. Sometimes I
would even get Treet instead. He never seemed to notice the difference.

Daughter won't eat the stuff, so I won't buy it unless he starts complaining
again. She will at times eat Vienna Sausages. To me it's all kind of the
same. Something I would never want to eat!

On Wed, 13 Oct 2010 14:55:37 -1000, dsi1 >
wrote:

> if I ever add butter
> and milk to rice, it will surely mean that the end of days is upon us.

Nah. It will mean you're making rice pudding.

--

Never trust a dog to watch your food.

On Wed, 13 Oct 2010 19:12:24 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Wed, 13 Oct 2010 14:03:37 -1000, dsi1 >
> > wrote:
> >
> >> I cook the same rice Calrose every day which is pretty boring but it's
> >> almost as if something won't be right if I don't - it's my most OCD
> >> behavior.
> >
> > Not OCD if you're Asian or were raised the Asian way. I think it has
> > something to do with the sun rising and setting.
>
> My friend was married to a Japanese man so that kind of rice is the only
> kind she uses now.
>
So, you do understand!

--

Never trust a dog to watch your food.

On 10/13/2010 7:46 PM, Julie Bove wrote:
>
> Yikes! We had Spam very rarely when I was growing up. I can remember
> making Spam Loaf Hawaiian for my dad for Father's Day. He was not delighted
> as my Betty Crocker Cookbook for kids said he would be. As I recall, to
> make it, you took it out of the can, laid it lengthwise then made cuts not
> quite all the way through. Pineapple rings were inserted in the slices and
> then it was baked.

I remember my foray with trying to turn a sow's ear (or shoulder) into a
"special dish." Mine was a Spam loaf spiked with cloves with a brown
sugar and frozen orange juice concentrate glaze baked in a toaster oven.
I'm no fussy eater but the whole mess pretty much went straight into the
rubbish can - my first major cooking disaster. On a positive note, it's
been mostly uphill since then. Thanks Spam! :-)

>
> My husband actually complained that I never served him Spam! Do they get
> that in the military? He is in the military. I can't imagine his mom ever
> serving it at home. Maybe she did. They're Italian and when she was able
> bodied and did cook, she was a very good cook.

You're probably right that your husband may have been exposed to Spam in
the military. For most folks, there's no reason to ever have Spam. I
have my doubts that Spam is still a part of the MRE lineup but any grunt
would probably know about this. However, it makes sense that Hawaii,
which is one of the most geographically isolated spots on earth, and was
heavily populated with the US Military during WWII, and where Spam was
the primary meat-like substance available to the GIs, would have some
history with the stuff.

The most important thing about Spam is that you can slice it on the
horizontal plane to make 8 or 9 slices with a pleasing rounded rectangle
shape. The second important thing is that the rice the Hawaiians eat is
of the sticky variety which can be shaped into a stable platform on
which a slice of Spam can be laid upon, thus creating the most important
dish in Nouveau Hawaiian Cuisine - the Spam Musubi. And God smiled...


>
> I used to fry up Spam and put it on sandwiches for husband. Sometimes I
> would even get Treet instead. He never seemed to notice the difference.
>
> Daughter won't eat the stuff, so I won't buy it unless he starts complaining
> again. She will at times eat Vienna Sausages. To me it's all kind of the
> same. Something I would never want to eat!
>
>

On 10/13/2010 8:30 PM, sf wrote:
> On Wed, 13 Oct 2010 14:55:37 -1000, >
> wrote:
>
>> if I ever add butter
>> and milk to rice, it will surely mean that the end of days is upon us.
>
> Nah. It will mean you're making rice pudding.
>

You can bet that the missionaries that landed on this rock nearly 200
years ago made rice pudding. This is probably the reason we don't care
for the stuff and never make it. :-)