Saturday, May 8, 2010

Rice from.....the Oven!

(Image courtesy of

Yes, this is an oven.  So, you may be wondering what this would have to do with our focus item....which is Rice.  Well, the LRH has a very smart mother who has graciously shared the following information with us all.  It's smart, its doable, and I think you should try them.

Hot Oven-Cooked Rice

6 cups boiling water
3 cups uncooked regular rice
1 Tbs. salt

--Heat oven to 350 degrees. Mix ingredients thoroughly in ungreased baking dish, 13-1/2x9x2 inches, or in a 3 quart casserole. (I usually spray the dish very lightly with Pam.) Cover dish tightly with aluminum foil or casserole lid. Bake 25-30 minutes or until liquid is absorbed and rice is tender. Makes about 9 cups.
And, if you like that, look at these other Rice dishes that can be the oven!

Poppy Seed Chicken

1 can cream of chicken soup
½ cup sour cream
4 chicken breasts, cooked and cut in chunks
1 sleeve (roll) Ritz crackers, crushed
¾ cube butter, melted

1-1/2 TBS Poppy See—Mix crackers, butter and poppy seeds together. Mix soup, sour cream and chicken chunks together. Pour chicken mixture into 9x13 inch casserole dish. Sprinkle cracker mix onto chicken mixture. Bake at 350 degrees for 30 minutes, uncovered. Serve over rice.

Grandma Nielsen’s Rice Pudding
1/2 c. rice
1 quart milk
1 pinch of salt
2 eggs
3/4 c. to 1 c. sugar
1 tsp. vanilla
Nutmeg to taste

--Wash rice and place in milk in a baking dish in a moderate slow oven. Bake until rice has almost thickened milk or until rice is tender. Separate eggs and beat yolks with half of the sugar. A Tbs. of milk may be needed to add to keep egg yolks from being too dry. Add this mixture and the pinch of salt and vanilla and nutmeg to the rice and milk, stirring swiftly. Return to oven until a thin custard has developed. Remove and pour gradually into the stiffly beaten egg whites which have had the remainder of the sugar added to them. Mix thoroughly; cool until ready to serve.

Sizzling Rice Soup
1 cup uncooked long grain rice
8 cups chicken broth
2 cups cooked, cubed chicken
2 cups sliced fresh mushrooms
1/4 cup chopped green onions
1 can (8 oz.) bamboo shoots, drained
1 can ( 8 oz.) sliced water chestnuts, drained
4 chicken bouillon cubes
1/2 teaspoon garlic powder
1 package (10 oz.) frozen peas
1/4 cup cooking oil

--Cook rice according to package directions. Spread on a greased 15-in. x 10- in. x 1-in. baking pan. Bake at 325 degrees for 2 hours or until dried and browned, stirring occasionally; set aside. In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder. Cover and simmer for 1 hour. Add peas; cook for 15 minutes. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle. Yield: 10-12 servings (3 quarts).

Creamy Italian Chicken
4 boneless, skinless chicken breasts
¼ cup water
1 envelope of Italian salad dressing mix (dry
1 can cream of chicken soup, undiluted
1 (8 oz.) pkg. of cream cheese, softened
1 (4 oz.) can mushrooms, drained (optional)
Hot cooked rice or noodles

--Place chicken breasts in crockpot, cover with envelope salad dressing mixed with 1/4 cup water. Cook in crockpot on high for 3 hours our until juices run clear. Beat cream cheese and soup until blended. Pour over chicken and cook for one more hour. Serve over hot rice or noodles. NOTE: I cut the chicken breasts into bite-size chunks, and this extends the sauce much more. The original recipe, using the whole chicken breasts, serves 4. With the chicken cut into chunks you can easily get 6 servings.

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