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Old 01-04-2011, 03:52 AM   #41
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I think I'll start with Jasmine. When you mentioned aroma, that's what I thought of, so I guess it should be first. I love making the house smell good with cooking.
I love jasmine for fried rice.

The multi colored rice blends smell wonderful. I'm not sure what the blend was but mom's blends were very colorful.
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Old 01-04-2011, 09:46 AM   #42
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Thanks, Alix. I copied it to my Favorites so I can read it later.

$8 a pound seems like a lot, but as a retired lady, I also need to treat myself to a few nice things in my remaining years.
And that's the CHEAPER stuff I found! I buy one of those big tub things and its about 1kg and $7.99. I made a mistake last time and picked up one with dried cranberries and almonds in it. I picked the cranberries out but the almonds were tasty.
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Old 01-04-2011, 10:44 AM   #43
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I wish you all would stop changing the name of threads!!
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Old 01-04-2011, 11:54 AM   #44
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When cook rice in the restaurant or at home, can do it one of two ways. One way is to cook it just like pasta. Lots of water, salt or other flavorings, boil it and stir it until it is done to your liking. Then I take it off of the heat drain it, rinse and let sit in cold water until it is cooled, then drain again. This method gives you a finished rice product you can use anyway you like if you want to add things to it, fry it up, or just reheat it in the microwave as a side dish.
When I wish to cook it in with ingredients like a paella or jambalaya, I always use the 2.25 to 1 ratio of water/liquid to rice. I simmer it and keep cooking stock or water handy to add near the end if, and when, the rice absorbs the liquid. I just add a bit and stir unil the rice is done. I always pull the dish before all of the liquid is absorbed because the hot rice will continue to cook and this will prevent the dish from becoming a big clump.
Sometimes cook the rice in water and pull it when it is al dente, drain it in a wire strainer which fits well inside the cooking pot. I sit the strainer full of hot rice in the pot and cover it with the lid and let it finish off with its own steam.
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Old 01-04-2011, 12:24 PM   #45
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I have been known to use chicken or beef broth/stock/boullion granules or cubes and also dried herb/spice blends. It just depends on what I am serving with the rice. I also like adding things like mushroooms or cooked beans (drained if canned). Also chopped chicken or meat. I love to make a mexican type rice by cooking it in chicken broth and taco seasoning and then adding in black beans, chopped cilantro and lime juice at the very end.

Yes, jasmine rice smells wonderful!
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Old 01-04-2011, 01:06 PM   #46
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I grew up in Northern MN. My dad would buy 50# burlap sacks of wild rice every fall. We ate wild rice with everything--much like other families ate potatoes--potatoes were always a treat for us (something other than wild rice). I will see if I can put my hands on my wild rice pilaf mix. It has lentils, wild rice, raisins, cinnamon, brown or white rice in it, I can't remember what all, it has been awhile since I made it. It is a mix that you can make (great hostess gift). But, the way we always made wild rice as a side was thus:

1. Rinse the wild rice in hot water (if you want to cut down the cooking time, soak for 30 minutes in hot water).
2. Bring a pot of water (or chicken or beef stock) to a boil (the ratio of water to rice is 3:1).
3. Add the rinsed rice to the boiling water, reduce the heat. After 20 minutes (brown rice or red rice), after 30 minutes (white rice) equalling 1/3 of the amount of wild rice. If you want to add celery, onions, or mushrooms, add when you add the other rice. I often toss in pearl barley and lentils.
4. Simmer the rice until the wild rice "pops" (splits). Depending on the grade of the wild rice and if it is cultivated or wild, it takes about 55-65 minutes. If it hasn't popped and almost all the water is absorbed, add more water. Leftover wild rice (something I rarely have), freezes well.

To me, wild rice is the taste of home. I stock up whenever I go to MN. I bring wild rice back for my friends. Last summer, I paid $2.29 / pound in August at the grocery store. And yes, my father still buys it in bulk, but the burlap bags are now 20# bags. And, you can buy precooked wild rice in #10 cans in the grocery stores where my parents are in Northern MN.

We use it for everything--pancakes, bread, stuffing, casseroles (ham, water chestnuts, broccoli and cream of mushroom soup or a homemade cream of mushroom sauce), salads (wild rice, green grapes, almonds, mayo) side dishes, and even for breakfast (wild rice, cinnamon, splash of maple syrup, and raisins--one of my favorites). I love wild rice. I love the smell of it cooking, the taste of it smothered with just butter, sea salt, and pepper, the texture, everything about wild rice. Along with Janssen's Temptation, it is definitely one of my all-time comfort foods. The only thing I don't like about wild rice is harvesting it, that is hard work (did that once--easier to buy it than harvest it and process it).

I'll look for the pilaf recipe today. Now I have to get back to work.

K.
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Old 01-04-2011, 01:42 PM   #47
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I wish you all would stop changing the name of threads!!
It was a request from the OP. If you are subscribed it shouldn't mess anything up.
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Old 01-04-2011, 02:02 PM   #48
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What is OP? or who is OP?
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Old 01-04-2011, 02:09 PM   #49
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It was a request from the OP. If you are subscribed it shouldn't mess anything up.
It messes with me head!! LOL
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Old 01-04-2011, 02:11 PM   #50
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What is OP? or who is OP?
OP was Andy's boy!! He grew up to be Mr. C's boy. Now his girl is taking over!!

So sorry I just couldn't resist!!

OP - Original Poster (I think)
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