While we are talking rice!greenspun.com : LUSENET : Cooking & Crafts : One Thread
There was a cookbook out several months ago maybe a year now all about rice. I think it was called Toppings. Anyway it was basically a book of wonderful sauces, and soup/stew type toppings to put over rices. My kids love rice and I use a steamer. I never bought the book and regret it now. The library is no use and my local book store is useless.
I thought you all might just be a good source for ideas. Chili, soups, and others are a given. Ideas please!
-- Susan in MN (firstname.lastname@example.org), April 14, 2002
You know what I found out; you can put the raw rice in a pot as usual, and then add leftover soup or sauce to it, the kind that would go well with the rice, and cook it just as if you were cooking the rice, 1 1/2 cups water to every cup of rice. Lentil soup worked well, think most bean soups would, even beef stew would probably be great this way.
I have found that most soups and stews can be adapted into a sauce for either pasta, mashed potatoes, or rice.
My grandma cooks hamburger onions, and garlic, well peppered and salted, until the hamburger is very fine and well browned, then add green beans cut into bite size pieces and stir them in. Sprinkle very well with soy sauce and cook until the beans are tender. Then serve over rice. There should be about equal amounts of beef and green beans.
Chicken adobo- Take about half a chicken, and put it into a stainless steel or glass pot, not aluminum. Add- 1/2 cup soy sauce, 1/2 cup vinegar, 4-6 cloves smashed garlic, lots of fresh cracked black pepper, 3-4 bay leaves, salt to taste, and water almost to cover. Cook all together until the chicken is so tender that it falls off the bone. Do not replenish the water, you want it to cook off somewhat. Some people just serve it like this, I like to cool it, take the bones out, and then heat it again. Serve over jasmine rice.
For the next recipe, you need sweet rice. It has to be sweet rice, it will not work with regular rice. Sweet rice can be found in asian food stores or in the ethnic section of large supermarkets. Cook- 3 cups sweet rice in 4 1/2 cups water. It will be very gummy and sticky, it's supposed to be. Oil a 9X13" baking pan, and spoon the rice into it. Pour into a saucepan- one can of coconut cream (not coconut milk. You find this in the section where they sell bloody mary and margarita mixes), 1 1/2 cups brown sugar, and a teaspoon of vanilla. Bring to a boil and boil 5 minutes. Then pour it over the rice in the baking pan, and stir well, so that each grain is coated with the mixture. Level it out, and bake about half an hour at 300 degrees. Cut it 1 1/2" squares and eat with fingers.
-- Rebekah (email@example.com), April 14, 2002.
Thanks for sharing Rebekah, These look good! I make sushi every once in awhile and always have sweet rice on hand. Can't wait to try it!
-- cowgirlone in ok (firstname.lastname@example.org), April 16, 2002.