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Old 01-03-2011, 03:37 PM   #11
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I would appreciate it if whoever changes the titles of my threads, would let me know the reason so that I can title my future threads correctly. Thank you.
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Old 01-03-2011, 04:52 PM   #12
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Quote:
Originally Posted by PrincessFiona60 View Post
Here is a chart on cooking times and amounts to use for all kinds of rice. I have this page laminated and taped to the inside of my cupboard door.

http://www.goodfoodstore.com/PDF/Bul...uides/Rice.pdf
Those methods probably work, but at least the one for brown basmati is less than optimal. I put 1 cup of rice and 1/4 tsp salt in 2 cups of water, bring to a boil, boil for 5-10 minutes (7 minutes on my stove), simmer with lid for ~30 minutes with no need to let it sit. But, brown basmati is very forgiving. DH was supposed to turn off the rice while I was grocery shopping. He forgot. I turned it off 1 1/2 hours late and it was fine!
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Old 01-03-2011, 05:47 PM   #13
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I was hoping to find not so much the ratio of white rice to wild, but for ideas for add ins.

For instance the RAR package I bought had a spice packet.

It wasn't very good, but that's basically what I'm looking for, seasonings, and/or add-ins that make it really special even if you start with a packaged mix.
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Old 01-03-2011, 05:53 PM   #14
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Speaking of Rissoto, I just can't imagine standing there for all that time just stirring. My back wouldn't allow for it anyway.
If you have a rice cooker you can make a pretty decent "faux" risotto in that. Or in the oven.

I have no help on the wild rice though. >.< Just not a fan of it for some reason; probably because I tried a boxed / bagged version that just wasn't up to par and I've never bothered trying it again.
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Old 01-03-2011, 06:05 PM   #15
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If you have a rice cooker you can make a pretty decent "faux" risotto in that. Or in the oven.

I have no help on the wild rice though. >.< Just not a fan of it for some reason; probably because I tried a boxed / bagged version that just wasn't up to par and I've never bothered trying it again.
In the past, I've used Uncle Ben's and loved it, but I probably picked up the RAR because of price, figuring it would taste the same. Not so. Chalky.

RAR used to have a better product. They changed my favorite Oriental flavor that I liked to cook up with kielbasa and onion for a good one dish meal. I bought some recently and it no longer had the slivered almonds, and it just didn't taste good enough that I would ever make it again.
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Old 01-03-2011, 06:44 PM   #16
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Originally Posted by Josie1945 View Post
Zhizara,
If you want to make rissota and you back won't
let you stand there Use your pressure cooker.if
you want to try it let me know and I willl hunt the
recipe

Josie
Yes please!!
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Old 01-03-2011, 06:58 PM   #17
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I would appreciate it if whoever changes the titles of my threads, would let me know the reason so that I can title my future threads correctly. Thank you.
Hey Zhizara, I haven't been on all day but I can hopefully shed a bit of light here. We try to get the thread title to reflect the content of the thread as closely as possible. So, for example, I would change something titled "Crockpot?" to "ISO best crockpot for a large family" if that were what the thread was indicating. Just an attempt to make things a bit more specific for those who search with Google. Does that help?

Now as for the wild rice blend. If you can put together types of rice that require the same cooking times I think you would be OK. I buy the rice blends in a big tub and add my own stock to cook it in. The best one I got recently had just a bit of wild rice, brown rice, red rice, spelt and white rice in it. It was FANTASTIC cooked with beef boullion.
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Old 01-03-2011, 07:17 PM   #18
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I just cooked up some brown rice, left it plain. I cooked talapia in butter with a bit of seasoning. After I removed the talapia, I stirred the cooked rice into the pan...seasoned it just right. I do that alot with rice, just stirring it into whatever panjuices I have left.

I like making a chunky soup or chili and adding it over rice. Chopped broccoli, sauteed onions. Cooking the rice in broth or stock. Diced chicken with whatever seasoning you like...chinese, mexican, etc.
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Old 01-03-2011, 07:29 PM   #19
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Risotto is not hard to prepare.....it is a bit time consuming, but well worth it....and sometimes I have pre made it and then put more hot stock in it just before serving, then the cheese and it tastes just fine.
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Old 01-03-2011, 07:44 PM   #20
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Z. if you can find it...not sure it's at Wal-mart. Lundberg Rice company makes Quick risotto mixes that are very good. And you don't have to stand and stir.
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