Rice Measures?

[dragnlaw]

PILAF
So other than ATK's recipe for steamed white rice of 2 servings, I guess I've been making pilaf for 30 odd years. And never even knew that was what it was called.
I have always flavoured the rice with beef or chicken stock. Sometimes with other add little gems. Almost always finished off with a blob of butter, especially with the rice cooker.

Now I'm reading that often a pasta, such as orzo or broken up vermicelli is added.

Who else adds a pasta in sort of a consistent way??

 

[Andy M.]

PILAF
. . . Who else adds a pasta in sort of a consistent way??

I think most pilaf recipes call for butter, pasta and stock. Often minced onion as well.

 

[msmofet]

I add thin paste to rice and the other ingredients Andy mentioned. Along with broth sometimes.

 

[dragnlaw]

Well, feeling quite 'chefy' now, ain't I - never even realized just how 'chefy' I was.

 

[Jade Emperor]

I was always wary about using rice in the restaurant because in my opinion, it was hard to get it better than a mom and pop Asian restaurant.
But yes, I do 1 cup to 1 1/2 stock. But that’s for jasmine rice. For basmati I do 1 cup to 2 cups water.
If I’m doing a fried version, I will leave it overnight in the fridge, let it dry out nicely and then fry in my wok over very very high heat quickly. As some of you may remember, I bought a special wok burner with incredibly hot capabilities that I use to get hei.
So I think it’s about what you are looking for. To make a lovely soft pilaf is different to if you’re looking for a nice dirty stir fry.

 

[Andy M.]

Rice for fried rice has to go through the hot/cold transition for the best consistency. What I do is cook the rice then spread it out onto sheet pan(s) and pop them into the freezer long enough to get cold. Then I just let them sit on the counter for a bit to defrost.

 

[Sir_Loin_of_Beef]

Who else adds a pasta in sort of a consistent way??

Rice-A-Roni, the San Francisco treat!

 

[dragnlaw]

Don't think I've ever had Rice-A-Roni. Is that a pasta and rice dish? It's in a can, no?

 

[Kathleen]

It has both rice and pasta pieces, and comes in a box. The Spanish Rice variety is the base for Frank's "Boat rice" recipe. He follows the directions on the box and then adds a can of chicken. (I find a spoon of BTB enhances it too.)

We made it all the time when we had the boat. No refrigeration needed!

 

[dragnlaw]

hmmm, I'll look around for it. Sounds like a very easy meal!
Thank you Kathleen.

 

[Andy M.]

DL, also look for Near East brand, They have a variety of rice based dishes. Their rice pilaf is very good.

 

[Sir_Loin_of_Beef]

I have had a box of generic rice-a-roni in my pantry forever. I can't even remember what flavor it is. There is a reason why I have never made it, but I can't remember why. It's way in th back and I don't feel like digging it out right now, but next time I see it I will come back here and explain why I have never made it.

 

[Sir_Loin_of_Beef]

I'm back! It was real Rice-a-Roni and it is cheddar cheese flavor. I haven't made it because the instructions are a bit complicated. I might end up just throwing it in the rice cooker and, SET IT AND FORGET IT!