Group active since Wed, Jul 13, 2011
I Had an Idea and I just wanted to throw this out there.
I make a lot of different Hamburger and Chicken with rice recipes... mainly because they're the most affordable ingredients you can buy on a Budget. In fact the other day I made a new version of Chicken and Rice that my husband absolutely loved - I was joking with him afterward saying that as many different variations I've made of this one simple dish I could probably write a cookbook titled "101 Ways to Make Chicken and Rice"
Well a couple people wrote and said they would like that... even said they would probably buy it because they're ingredients that are common to most households which got me thinking...
With all the different chefs/ cooks/ mom's here I bet we could come up with a million different recipes for our favorite Rice based dishes after all, the number one staple of diets all over the world is rice.
What would you think of maybe collaborating all Our favorite rice ideas into a cookbook (or volumes depending on the number of recipes) and donating the proceeds from sales to "Share Our Strength"?
Share Our Strength is a NonProfit Organization that works with many chefs across the globe to feed hungry children all over the world. It is endorsed by Food Network Channel, and One of their National Spokespersons is Sandra Lee (from Semi Homemade)
I'm also thinking that maybe we could pitch it to Food Network (since Share Our Strength is their pet charity) they might endorse the sales of the book.
Naturally anyone who contributes a recipe would get their name and home town next to it(and even a small blurb about their recipe) So if you're interested in contributing a recipe or 10 , please add a link to whatever recipe(s) you contribute. Pictures aren't necessary but you can include those as well.
I welcome any thoughts or advice on this project.
Oct 21, 2011
I can never say this enough.... I am so thankful to each and every one of you for the recipes you've submitted and your support for our project.
I will let you know as I make progress and when to expect the finished results. Meanwhile, feel free to keep posting your recipes and anything else you'd like to post in here. You guys are absolutely the best!!
Oct 7, 2011
Creamy Vegetable and Rice Turnover
Oct 2, 2011
We are very near our goal of 300+ recipes (just over 280) and more coming in all the time. I couldn't have come this far without the support and recipes from each and every one of you who have contributed so generously.
Thank you thank you thankyou and a million more times, thank you.
Sep 1, 2011
I want to thank you for your interest in this project and for the great recipes you've been sharing. We're very close to our goal of 300 recipes and I have each and every one of you to thank for it. You all are amazing and simply the best!!!.
I do however need to address the recipes shared though. This cookbook is about rice and rice based recipes. I am only looking for recipes that either are made with rice, served over rice, have rice in them, or use rice based products (rice flour, rice noodles, rice wine, rice vinegar, rice cereals, rice milk, etc) If you submit recipes to this group, I'd really prefer that you submit just recipes that fit that profile. It's not that I don't appreciate the other recipes, but I won't be able to use them in the cookbook.
Secondly, some of you have been really wonderful about submitting recipes that fit the criteria but belong to people who aren't part of our discussion group. If you do this, PLEASE PLEASE PLEASE make sure you have that persons permission to let us use that recipe in the cookbook. Please understand, while recipes generally aren't copywrited, I don't want to upset anyone for printing their recipe in the cookbook without first clearing it with them.
Thankyou for understanding. And again, thankyou for your interest and participation in our project. I appreciate you more than you know!
Aug 24, 2011
Your Rice Gets Gummy
Result: Sticky, gummy goo. Next time, use more water.
Rice is the great staple grain of much of the world, but it can strike fear in the hearts of some American cooks who have learned that the famous 2:1 water-to-rice ratio is not reliable in many cases or for many varieties. And stovetop prep can be tricky (rice cookers are reliable, so if you love rice, consider buying one). Slightly undercooked rice can sometimes be fixed with more water and time, but the dreaded gummy rice is a dead loss.
When rice is cooked in the traditional way—simmering in a lidded pot—the close-packed grains rub together and release starch, often leading to stickiness. The solution is blessedly ratio-free, though it may seem counterintuitive: Use more water. Lots more, so you cook the rice like pasta until it reaches the proper consistency, then drain. The pasta method keeps rice from rubbing together too much as it cooks; draining ensures it won't suck up more water than it needs.
Check brown rice for doneness at around 25 minutes. You can also sauté brown rice in olive oil after it's drained, to evaporate excess moisture. For white rice, which absorbs water more readily, try sautéing the grains before boiling, for about two minutes in a tablespoon of oil. Then add roughly four times as much cold water as rice to the pan, and boil. Check for doneness at around 15 minutes (timing starts when water boils). The oil forms a protective layer around the white grains during boiling—and sautéing lends the rice deliciously toasty flavor.