Tips for Cooking Rice

One cup of uncooked rice equals 3 cups of cooked rice, or four servings. To cook any amount of rice, use twice as much water as rice. To make sticky rice, use rice that is not long grain.

Combine:
1 cup uncooked rice
2 cups boiling water
1 teaspoon salt (optional)

Stir rice into boiling, salted water and bring to boil again. Cover with a tight fitting lid and lower the heat to simmer. Cook about 15 minutes without removing the lid or stirring until the liquid is absorbed and the rice is tender.

USING RICE

Cook rice in beef or chicken broth instead of water for a delicious, nutritious, and delightful change. Mix cooked rice with a variety of things like sliced mushrooms, sauteed onion, crumbled pieces of bacon, slivered almonds or grated cheese.

Try sour cream and chives mixed into cooked rice.

Substitute 1/2 cup fruit juice (orange, apple, cherry) for 1/2 cup water when cooking rice. Vegetable juice cocktail or tomato juice may also be exchanged for 1 cup of the water used in cooking.

Add one of the following herbs to the cooking water when preparing rice:

1/8 teaspoon dried thyme, oregano, sage, rosemary, basil or savory
1 teaspoon celery seeds or dried dill
seasoned salt instead of salt
3/4 teaspoon dried marjoram
1 small bay leaf

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 89)

Almond Rice

1/3 cup short grain rice
2 1/8 cups milk
1 1/2 teaspoons vanilla
2 tablespoons sugar
handful of sliced almonds
1 3/4 cups whipping cream

Bring milk to a boil. Sprinkle in uncooked rice. Turn heat down to medium and cook with lid on for about 50 minutes, stirring now and then. Cool the rice; stir in the almonds and sugar. Whip the cream. Fold the rice mixture into the whipped cream. Refrigerate. Serve cold.

Testing comment: This was a really good and different dessert. It was better after it had chilled overnight. I used powdered milk, and it was plenty rich along with the whipping cream. I just used 1/2 pint of cream and thought that was enough. I also added 1/4 teaspoon salt when I cooked the rice to enhance the flavor.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 90)

Spanish Rice

hot oil or butter
1 cup cooked rice
1 bell pepper, chopped
1 medium onion, chopped
2 cans (8 oz.) tomato sauce
2 cups water
salt and pepper to taste

Saute bell pepper and onion in pan with oil or butter; set aside. Brown cooked rice; add salt and pepper, peppers, onions, and both cans of tomato sauce and all of the water (or more, to taste). Cook 45 minutes.

Testing comment: Recipe was easy to prepare. The taste was mild but flavorful. We like the recipe.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 90)

Rice Pudding

3 eggs
2 tablespoons honey
6 tablespoons sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon vanilla
1 cup milk
3/4 cup evaporated milk
1 1/2 cups cooked rice
1/2 cup raisins

Beat eggs. Add honey, sugar, and spices. Mix well. Stir in vanilla, milk, rice, and raisins. Place in a greased 2-quart casserole dish. Bake at 325 degrees for 45 minutes. Stir after 25 minutes.

Testing comment: I liked the recipe. It was easy to follow, and it was good tasting. My family had no idea that it was made with dry milk.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 91)

Busy Day Round Steak

2-2 1/2 lbs. round steak, cut in serving-size pieces
2 cans cream of mushroom soup
1/4 cup dried onion flakes
4 teaspoons beef base (or 4 teaspoon beef bouillon granules or 4 beef bouillon cubes)
2 cups long grain white rice

Place round steak in slow cooker. Combine next 3 ingredients and 2 soup cans of water, whisking to blend. Pour over round steak and cook on high for several hours until meat is tender. About an hour before serving, bring 4 cups water and 2 teaspoons salt to a boil. Stir in rice, cover pan, and reduce heat to very low. Cook without stirring until water is absorbed and rice is tender, about 45 minutes. Fluff rice and serve with meat and gravy. Serves 8.

Testing comment: Fast, easy, and delicious

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 91)

Lemon Rice Pudding

1 1/2 cups water
1/2 cup uncooked long grain rice
1/3 cup raisins
1/4 teaspoon nutmeg
1 cup vanilla pudding mix
1 tablespoon lemon juice
2 teaspoons grated lemon peel

In saucepan bring water, rice, raisins, and nutmeg to a boil. Reduce heat to very low, cover, and cook without stirring for about 20 minutes or until all liquid is absorbed. Cool. Combine lemon juice and lemon peel with enough cold water to make 2 cups. Slowly stir in pudding. Combine pudding and rice mixtures. Serve immediately or refrigerate. Serves 6.

Testing comment: This was a great recipe. It was very easy to make and my family really liked it.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 92)

Lemony Rice and Vegetables

1 1/4 cups chicken broth
1/2 cup long grain rice
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/4 cup sliced green onion
1 cup frozen peas
2 tablespoons fresh or dried parsley
1 teaspoon finely shredded lemon peel
1 small green, red, or yellow sweet pepper

Heat broth to boiling in saucepan. Stir in rice, cumin, and pepper. Cover and simmer for 10 minutes. Stir in sweet pepper and onion; return to boiling. Cover and cook about 10 minutes more until rice is tender. Stir in remaining ingredients and heat through. Serves 5.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 92)

Chicken and Rice Casserole

3-4 chicken breasts cut in strips or cubed
2 cans cream of chicken soup
2 cups chicken broth (2 chicken bouillon cubes dissolved in 2 cups water)
2 cups uncooked rice
1/2 cup butter or margarine
1/2 cup orange juice concentrate
1 cup light corn syrup
1/4 teaspoon ginger
1/4 cup water

Put soup, broth, and butter together in saucepan. Bring to a boil. Take off burner and add rice. Cover and let sit for 10 minutes. Place chicken in 9x13-inch pan and pour rice mixture over the top. Cover with foil and bake at 325 degrees for 1 3/4 hours. In small bowl mix orange juice concentrate, corn syrup, ginger, and water. Pour this sauce over chicken and rice and bake uncovered for 15 more minutes. Serves 6.

Testing comment: This recipe tastes very good and is very easy to prepare.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 93)

Sausage and Rice Casserole

1 lb. sausage
1/2 large onion, diced
1 pkg. Lipton noodle soup
1 1/2 cups raw rice
3 cups boiling water

Brown meat and onions; drain off excess grease. Pour boiling water over rice and soup; add meat mixture. Place in 9x13-inch pan, cover with foil, and bake 1 hour at 375 degrees.

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Whether you think you can or
think you can't -- your are right.
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(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 93)

Chicken Rice Burritos

1/3 cup sliced green onions
1 garlic clove, minced
2 tablespoons butter or margarine
7 cups shredded cooked chicken
1 tablespoon chili powder
1 1/2 cups chicken broth (divided)
1 jar (16 oz.) picante sauce, divided
1 cup uncooked long grain rice
1/2 cup sliced ripe olives
3 cups (12 oz.) shredded cheddar cheese, divided
12 flour tortillas, warmed
additional picante sauce and cheddar cheese

In skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup broth, and 3/4 cup of picante sauce. Heat through; set aside. In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese. Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling; then roll up. Arrange burritos in two ungreased 9x13-inch baking dishes. Sprinkle with the remaining cheese. Cover and bake at 375 degrees for 10-15 minutes or until heated through. Garnish with picante sauce and cheese. Yield 6 servings.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 94)

Mexican Rice

3 tablespoons oil
1 clove garlic, minced
1/2 onion, chopped, or 1 tablespoon dried onions
1 cup rice
1 cup salsa
2 cups chicken bouillon

Heat oil in large pan. Add rice and cook on medium heat until rice is puffed. Push rice to side; add garlic and onion. Saute' until onion is soft. Add salsa, mix well, and heat until warm. Add chicken bouillon. Bring to a boil. Cover, and simmer about 20 minutes or until all liquid is absorbed and rice is tender.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 94)

Arroz Con Pollo

1 chicken, cut into 8 pieces (skins removed)
2 red or green peppers, cut into strips
1 cup black olives, cut crosswise into thirds
1 onion, cut into 1/4-inch thick slices
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon pepper
3/4 cup chicken broth
3/4 cup uncooked rice

Arrange chicken in 4-quart crock pot and top with peppers, olives, onion, cumin, salt, cayenne, turmeric, and pepper. Pour broth over. On low setting, cook 8 hours. Turn to high setting; stir in rice. Cover, and continue cooking until rice is tender and chicken is no longer pink near bone, 40-45 minutes. Makes 4 servings.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 95)

Green Pepper Soup

1/2 lb. hamburger, browned and drained
1/2 onion, diced
1 rib of celery, diced
1/4 cup rice
5 cups water
2 cups tomato juice
1 1/2 green peppers, chopped
3/4 cup chili sauce
1 1/2 teaspoons chicken bouillon granules
1/4 teaspoon salt

Put in kettle and bring to a boil, turn down heat and simmer till rice is done.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 95)

Simple Stroganoff

1/4 cup chopped onion
1 lb. ground beef
1 can (3 oz.) mushrooms, drained
2 cans undiluted cream of mushroom soup
1/4 teaspoon paprika
1 cup sour cream

Brown beef with onion. Add remaining ingredients. (May need to add a little water.) Simmer until heated through, but do not boil. Serve over rice. Serves 6.

2 cups non-instant rice
1 teaspoon salt
4 cups water
2 teaspoons margarine

Combine ingredients in pan. Bring to boil, then reduce heat and simmer for 20 minutes. Stir with a fork to fluff.

Testing comment: GREAT! I also put it over the potato pearls. I would add extra seasonings such as Mrs. Dash.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 96)

Yellow Chicken and Rice Casserole

Cook 2 cups rice, adding 2 chicken bouillon cubes and 2 tablespoons or more of dried onion to the cooking water.

Put cooked rice, a cup or more of diced cooked chicken or turkey, and 2 cans drained mushrooms (optional) into a 9x13-inch baking dish. If using mushrooms, use the drained juices as part of the water in the next step.

In a saucepan, mix 2/3 cup powdered milk, 1/2 cup flour, 1/2 teaspoon turmeric, salt, and pepper to taste. While stirring with a whisk, add 3 cups water. Cook stirring until thickened. Pour over rice mixture and cut in with a knife. Top with grated cheese. Bake at 375 degrees for 20-30 minutes, or microwave to melt cheese if you are in a hurry.

This recipe works well for people who want to avoid fat. Use lean chicken and fat free cheese, or leave a portion without cheese.

Testing comment: Works well.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 96)

Curried Rice and Carrots

1 cup dehydrated carrots, reconstituted
3/4 cup uncooked white rice
1 teaspoon curry powder
1 green onion, sliced
1/4 cup raisins
2 teaspoons chicken bouillon mixed in 1 1/2 cups boiling water

Cook carrots for 1/2 hour and set aside. Place rice in a shallow baking dish. Place in oven. Set oven at 400 degrees. Remove rice after 8 to 10 minutes or when lightly browned. Butter a 1 1/2 quart casserole dish. In casserole dish combine drained carrots, curry powder, green onion, raisins, and toasted rice. Stir in boiling bouillon. Bake uncovered for 25 minutes or until rice is done. Before serving, fluff with a fork. Serves 4 to 6.

Testing comment: Pretty good, but a little bland. It could use additional seasonings. (Our family doesn't like raisins so I left them out.) I would make this again for my family.)

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 97)

Rice Pilaf

2 cups rice
4 tablespoons butter or margarine
4 cups boiling chicken or beef broth
3/4 cup chopped celery
3/4 cup chopped carrots
3/4 cup chopped green onions
1 cup slivered almonds
salt and pepper to taste

Lightly brown rice in skillet with butter or margarine. Place in casserole dish with boiling broth. Cover and bake for 30 minutes at 375 degrees. Remove from oven. Add salt, pepper, vegetables, and nuts, mixing well with fork. Return to oven for 1/2 hour more. Serve hot. Makes 8 servings.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 97)