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Quick Oven-Rice
Preparation Time: 1 hour
Yield: Twelve 1 cup servings
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This is a versatile foundation for many quick meals. Freeze it in 1 cup servings. Thaw it in an uncovered bowl in the microwave for 5 min at 50% power, stir, then 2 min at 20% power and it's ready to devour. For a stir-fry, wave it only for the first 5 minutes to defrost it, then throw it in the stir-fry pan to finish it off. Once you've tasted oven-rice you'll never go back to plain old boiled rice! It works well with stickier rices, such as Kokuho Rose, that don't cook well in a rice cooker. Try this recipe with a sticky rise and with baked steak! The textures are amazing. |
Turn oven on to preheat to 375 F.
Turn the stovetop to HIGH and put on a large pot containing:
1 x 10 oz can of Campbells Soup Consomme
4 x 10oz cans of fresh water.
Bring it to a boil.
Meanwhile, heat a large wok or frypan on medium and add
3-4 tablespoons of butter, seasoned with chopped parsley.
Add to it 3 cups of premium long-grain rice
(try Uncle Ben's for a traditional Canadian fluffy rice or Kokuho Rose for a chewier oriental style rice.)
Stir to prevent burning while it cooks.
Remove from heat when most of the kernels have turned from translucent to white.
Dump the browned rice into the hot consomme pot, but stand back!
Cover the pot, put it into the oven and let it cook for 40 min at 375 F.
Stir it to mix top layer with the rest, and it's ready to eat or freeze...
well... after it cools down so it doesn't melt the tupperware.
*For a variation, use chicken stock for rice used in chicken dishes, or beef stock for rice used in red meat dishes.
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Bill Rinehart |
722-8191 |
Toll Free 1-877-436-5111 |
© WRinehart2005 All rights reserved.
Reproduction or distribution without the express written consent of the author is prohibited under international copyright law