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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Oral Roberts who wrote (19548)	8/6/2007 10:49:32 AM
From: mph	Respond to of 25073

That seems to be a big problem: chowhound.com donavanhall.net allrecipes.com

To: Oral Roberts who wrote (19548)	8/6/2007 11:29:45 AM
From: PatiBob	Read Replies (1) \| Respond to of 25073

1 cup uncooked white rice 1 3/4 cups water 1 teaspoon salt (optional) 1 teaspoon butter (optional) Put everything in a big pot. Let it come to a boil and stir once. Cover immediately with a tight fitting lid, reduce heat and simmer 15 minutes. Remove from heat and let stand 10-15 minutes longer. DO NOT LIFT THE LID!!! It's the steaming that cooks the rice. The biggest thing is to make sure your measurements are correct. Also, make sure that you're storing your rice in an airtight container. Rice will absorb the moisture in the air.

To: Oral Roberts who wrote (19548)	8/6/2007 3:44:15 PM
From: Suma	Respond to of 25073

I was told by an INDIAN to boil the water and measure the rice in. Let it come to a boil again and empty all that white residue that comes up off. Add new water and bring to boil again . Turn down the heat and let the rice simmer. Do not remove the lid for about 20 minutes.. It is light and fluffy.

To: Oral Roberts who wrote (19548)	8/6/2007 7:40:30 PM
From: PatiBob	Respond to of 25073

This is my recipe for Jambalaya. I make it like the Creole's do because I like the tomatoes. Cajun is made without the tomatoes. 9 chicken thighs 3 medium onions, chopped 4 good size ribs of celery, chopped 5 cloves of garlic, chopped 2 bell peppers, chopped 1 small can tomato paste 1 large can tomatoes 1 lb andouille sausage, sliced or diced, it's up to you cayenne pepper tabasco Lee & Perrin's salt & pepper 1 cup long grain white rice 3 bay leaves Boil chicken and sausage until tender. Hold the liquid, don't throw it out. Sautee onion, celery, garlic and bell pepper in a little olive oil. Add in the boned chicken and sausage, tomatoes and tomato paste, then add your seasonings. Cook for 30 - 45 minutes on low heat. Add in 2 1/2 cups of your liquid you held back and then add the cup of rice. Cook covered until the rice is tender. About 15 - 20 minutes. Don't forget to take out the bay leaves. This should make enough for 6-8 people.