Monday, May 25, 2009

Cooking Rice

I am really fussy about my rice. I learned to cook rice in Korea while serving in the USAF as a Korean linguist. I like my rice sticky, sticky enough that it holds together. To get my rice that why I do the following:

1. Add twice as much cold water as rice in a pot, or dutch oven.
2. Give it a quick stir.
3. Bring it to a boil.
4. Turn down to a low simmer, cover.
5. Cook for 20 minutes.
6. Do not peek.

At the end of the 20 minutes it is ready to serve, do not stir! This breaks up the starch and it will not be sticky. If you insist on fluffy, go ahead and stir with a fork.

While cooking dutch oven dishes that require rice, I usually cook the rice first, even if the recipe does not call for it. I have found that rice will kick your behind if you are not careful with it. (Don't you just love crunchy rice?) So I have found it easier just to cook it first. I usually use a broth instead of water, this way the rice absorbs the flavor of the broth as it cooks. I use chicken, beef, turkey, just depends on what the dish is.

One of my families favorite recipes in a Dutch Oven is Chicken and Rice Casserole.

Dutch Oven Chicken and Rice
14” Dutch Oven
350 degrees

Cook 1.5 to 2 cups rice

After rice is cooked mix in:
Can of Cream of Mushroom Soup
Can of Cream of Celery Soup
Can of Cream of Chicken Soup
6-8 Chicken breasts, or thighs

Sprinkle of top of mixture
Package Dried Onion Soup Mix

Cook until chicken is done, about 30 to 40 minutes.

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