{"id":671,"date":"2014-08-26T18:08:04","date_gmt":"2014-08-26T18:08:04","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=671"},"modified":"2022-12-23T02:21:38","modified_gmt":"2022-12-23T02:21:38","slug":"rice-pasta","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/rice-pasta\/","title":{"rendered":"Rice & Pasta"},"content":{"rendered":"

None of my recipes use “instant rice,” which doesn’t have a fraction of the flavor as rice cooked from scratch.\u00a0 And substituting instant rice in the following recipes will NOT work.
\n<\/strong><\/p>\n

To rinse or not to rinse\/wash rice?\u00a0<\/strong> Most Asian cooks would not dream of not washing rice before cooking it. The general rule is to rinse imported rice and not to rinse domestic rices, which are well cleaned before packaging. Imported rice still has plenty of starch sticking to it and cooking it without rinsing it causes rice to be downright gooey. Also do NOT wash Arborio or other Italian style rices or you will wash away the starch which makes Risotto creamy.<\/strong><\/p>\n

How to wash\/rinse rice<\/strong>?\u00a0 Place measured rice in a bowl of cold tap water and swish around with your hand til water becomes cloudy–will sometimes be foamy at edges.\u00a0 Tilt bowl and pour off water – or pour thru fine strainer. Rinse and return to bowl. Repeat til water stays clear. Most rice needs 2 washings.<\/p>\n

RICE COOKERS:<\/strong> I didn’t discover rice cookers until about 5 years ago.\u00a0 They are a WONDERFUL invention.\u00a0 A rice cooker to an Asian cook is like a toaster to an American cook…an essential.\u00a0 The wonderful thing about them is you don’t have to worry about your rice scorching!\u00a0 <\/strong>Any kind of rice can be cooked in the rice cooker, along with meat and veggies!
\n<\/strong><\/p>\n

RICE COOKBOOK:\u00a0<\/strong> I highly recommend this cookbook for rice:\u00a0 The Ultimate Rice Cooker Cookbook<\/em><\/strong> by Beth Hensperger and Julie Kaufmann.\u00a0 It contains everything you need to know about rice and how to cook it and then some.<\/p>\n

LEFTOVER RICE:
\n<\/strong>Cooked Rice keeps well in the fridge for several days, so you can make extra ahead to serve later.
\nTO REHEAT leftover rice:<\/strong>\u00a0\u00a0 Put in colander in sink and pour boiling water over it.
\nFREEZE COOKED RICE:<\/strong>\u00a0 freezes very well.<\/p>\n

SERVING SIZE:\u00a0<\/strong> One-half cup of uncooked rice per person.<\/p>\n

\n

HOW TO COOK RICE – TRADITIONAL METHOD<\/strong><\/p>\n

Ingredients:
\nTwo times as much water as rice\u00a0 (1:2 ratio)(2 c water for 1 c rice)
\n1\/2 t salt for each cup of rice.
\n1 T butter or oil (optional)<\/p>\n

Use saucepan with a lid. 2 qt size is good.\u00a0 Rice expands.
\nBring water, salt, butter to boil in saucepan.
\nAdd rice, stir once. Bring back to a gentle simmer.
\nCover with lid and turn the heat down to low.
\nDon’t take off the lid while the rice is cooking \u2014 this lets the steam out and affects the cooking time.
\nCook 14 minutes (or 10-15 min) It’s done when water is evaporated.
\nBe careful!\u00a0 When water evaporates, it begins to scorch!
\nFluff rice with fork and let it sit for a few moments to “dry out” and lose that wet, just-steamed texture.<\/p>\n

\n

HOW TO COOK RICE – STOVE TOP METHOD
\n(Boil your rice like spaghetti)<\/strong><\/p>\n

To make 3 cups white, fluffy rice, perfectly cooked:<\/p>\n

1 cup uncooked medium or long grain rice.
\n2 cups cold water
\n\u00bd to 1 t salt<\/p>\n

Stir together water, rice and salt in a 2-qt. saucepan that has a tight-fitting lid.
\nBring water and salt to a vigorous boil.
\nAdd rice, stir well and turn heat to medium.<\/p>\n

\n

DOT’s MACARONI & CHEESE\u00a0 (Rev 12\/22\/22)
\n***Cherie’s Favorite!***
\nMy very favorite dish is macaroni & cheese.\u00a0 This is my Mom’s recipe that I was raised on, and it’s pretty unique–I’ve never been served macaroni like this recipe.\u00a0 It’s very similar to a quiche without the crust.
\n<\/strong><\/p>\n

DOT\u2019s MACARONI & CHEESE\u00a0 (12\/22\/22)<\/strong><\/p>\n

2 cups or 8 oz. DRY medium* size macaroni noodles, cooked & drained (= 2 heaping cups cooked). \u00a0\u00a0\u00a0*If using larger elbow size, might need to increase milk.
\n2 cups (8 oz) shredded medium or sharp cheddar cheese, grated. Reserve 1\/2 cup for topping
\n1 to 2 cups whole milk (more or less).
\n4 eggs
\n1 t salt, divided into 1\/2 and 1\/2t
\n1\/4 t pepper<\/p>\n

Boil noodles with \u00bd t salt til barely done. Drain.
\nMeanwhile, (either)<\/strong> in mixing bowl, by hand, beat well: eggs, milk, 1\/2 t salt, pepper. OR:<\/strong> In container with tight-fitting lid, shake well: milk, eggs, 1\/2 t salt, pepper. Place cooked noodles in 8 x 8 greased baking dish (microwaveable dish if not using oven). Pour liquid over noodles and add cheese. Mix well. Liquid should almost cover the top of the noodles. Depending on depth of dish used, may need to add more or less milk.<\/p>\n

TWO COOKING METHODS<\/strong>:
\nMicrowave at 50% power for 10\u201312 min.Then sprinkle croutons on top. See recipe below.
\nOR bake in oven at 350\u00b0 for 20-30 min. with croutons on top.
\nCook til center is firm and doesn’t move when shaken.<\/p>\n

TWO TOPPINGS:
\n<\/strong>Just before done, sprinkle grated cheese on top til it melts.
\nOR make croutons separately and sprinkle on top and bake.<\/p>\n

HOMEMADE CROUTONS for TOPPING: <\/strong><\/p>\n

2-3 slices of white bread, crust removed, cut into 1\u2033 cubes
\nMelt margarine or salted butter in skillet.
\nAdd cubes of white bread.\u00a0 Stir til well coated.
\nRemove and toast\u2013either in toaster oven or reg. oven til crisp.<\/p>\n

ook noodles with 1\/2 t salt.\u00a0 Drain.<\/span><\/p>\n

Place cooked noodles in ___ qt microwaveable dish.
\nStir together (by hand) milk, eggs and 1\/2 t salt.
\nPour over noodles.\u00a0 Add cheese and stir well.
\nLiquid should almost cover the top of the noodles.
\nDepending on the depth of the dish you use, you may need to add more milk or use less.
\nMicrowave at 50% power for 10 min or til liquid doesn’t shake.
\nToast croutons separately and sprinkle on top.<\/p>\n

OR <\/strong>bake in oven at 350\u00b0 for 20-30 min. til macaroni is set and liquid doesn’t shake.\u00a0 Sprinkle with croutons before baking.<\/p>\n

HOMEMADE CROUTONS for TOPPING:\u00a0<\/strong>
\nSprinkle these croutons on top of mac&chs.
\n2-3 Slices of white bread, crust removed, cut into 1″ cubes
\nMargarine or butter<\/p>\n

Melt butter in skillet.
\nAdd cubes of white bread.\u00a0 Stir til well coated.
\nRemove and toast–either in toaster oven or reg. oven til crisp.<\/p>\n

\n

RICE PILAF<\/strong><\/p>\n

4 T oleo (1\/2 stick)
\n\u00bd c vermicelli, broken into pieces \u00bd inches long (4 oz)
\n1 c long grain white rice
\n2 c chicken broth or water
\n\u00bd t salt
\n1\/8 t garlic powder
\n1 T dried parsley flakes
\nfresh mushrooms, sliced
\n\u00bd to \u00be c toasted, slivered almonds<\/p>\n

Heat oleo in large saucepan.
\nAdd vermicelli and cook stirring til golden.
\nAdd rice and stir for 2-3 min.
\nAdd broth with rest of ingredients.
\nCover and simmer until liquid has been absorbed.
\nGarnish with almonds when serving.<\/p>\n

\n

HERBED RICE<\/strong><\/p>\n

4 T butter
\n2 T minced onion
\n1 t minced garlic
\n2 c raw rice
\n4 bay leaves
\n2 t thyme
\n1 t basil
\n2 t marjoram
\n4 c chicken broth
\nsalt & pepper-to taste<\/p>\n

Saute onions and garlic in butter without browning.
\nAdd rice and seasonings.\u00a0 Cook til transparent.
\nAdd broth and bring to a boil.\u00a0 Add rice.
\nCover and simmer 30 min or til tender.
\nRemove bay leaves before serving.<\/p>\n

\n

RICE COOKER INSTRUCTIONS\u00a0 (Ruthie Cuaresma)
\n<\/strong><\/p>\n

2 cups of short grain rice
\n1 t salt<\/p>\n

Rinse 2-3 times
\nPut rice and salt in pot
\nAdd water to first joint on thumb pressed to bottom of pan
\nLet sit for 1 hour.
\nThen turn on \u201cCook\u201d<\/p>\n

\n

JASMINE RICE in the rice cooker
\nNOTE: Jasmine rice doesn\u2019t require near as much water as regular.
\n<\/strong><\/p>\n

2 cups jasmine rice\u00a0 (Thai jasmine rice)
\n2 1\/2 c water
\n\u00bc t salt<\/p>\n

Wash rice and strain twice.
\nPlace rice in rice cooker bowl, add water, rice and swirl.
\nStart the cooker.
\nIf rice seems dry, add 2-3 T water and leave on Keep Warm cycle.<\/p>\n

NOTE:\u00a0 Jasmati is NOT a blend of Jasmine and Basmati rice!!<\/p>\n

\n

PERFECT FRIED RICE<\/strong><\/p>\n

The pan: Don’t need a wok; a cast-iron skillet or large nonstick skillet work fine. A 10-inch skillet makes 2 servings; a 12-inch skillet for 3-4.<\/p>\n

Oil or Pam will keep the rice from sticking to the pan. If you encounter sticking during the cooking, add a few drops of oil. For a nonstick pan, use 1-2 t oil per serving. For other pans, use 2 T or more.<\/p>\n

The rice: COLD cooked rice works best because the grains remain separated. You can use any kind of leftover variety of cooked rice. Cold, hard rice straight from the refrigerator is less likely to stick together than fresh cooked rice. One of the secrets to good fried rice is the rice itself: the colder the rice, the better. Use it directly out of the refrigerator or thaw for an hour.<\/p>\n

Some freeze cooked rice just to make friend rice!\u00a0 Break up any rice clumps as you add it to the skillet.<\/p>\n

Additional Ingredients:\u00a0 Sliced green onion. Some saute it at the beginning of cooking; some sprinkle it on at the end.\u00a0 Garlic \u2013 be careful not to burn it.\u00a0 Mushrooms, celery, zucchini, green peas\u2014can use straight from the freezer, shredded carrot, bean sprouts. Cook to tender crisp stage for veggies such as broccoli or carrots. Fried rice can be very good with just a few veggies.<\/p>\n

Eggs: Scrambled eggs are a very common addition to fried rice. Some people scramble them, remove them from the pan so they don’t overcook, and add them back later. Others just clear a space on one side of the pan or in the center by pushing away any ingredients that are in the way, pour in the eggs, let them sit till they are about half-set, then toss or scoop the rice on top, scrambling the eggs to break them up and mix them with the rice. No more than one egg per person.<\/p>\n

Meat and fish: Raw or cooked, many kinds of meat, poultry, fish, and shellfish can be tossed into your fried rice. Bacon, sausage or ham. Use up leftovers.<\/p>\n

Finishing touches: Finish off your fried rice with nothing more than a dash of sauce and pepper.<\/p>\n

Black bean sauce, fish sauce, oyster sauce, chile paste\u2014these will change the character of fried rice. One type of sauce plus soy sauce and pepper is enough! Add final touches while the rice is still on the stove so the seasonings warm up.<\/p>\n

\n

MACARONI QUICHE<\/strong><\/p>\n

8 oz small elbow macaroni noodles, cooked and drained
\n\u00bd cup milk
\n1 egg, beaten
\n\u00bd t salt
\n14 oz. jar pasta sauce\u2014any flavor
\n2 cups shredded mozzarella cheese
\nToppings \u2013 your choice \u2013 see list on back<\/p>\n

Blend milk, egg, salt in bowl.\u00a0 Mix in cooked macaroni.
\nSpread evenly in greased 14\u201d round pizza pan (or 9 x 13 pan).
\nSpoon sauce evenly over macaroni.
\nAdd desired TOPPINGS (see list on back).
\nBake at 350 for about 30 min, til macaroni is set.
\nTop with cheese and leave in oven just til cheese melts.
\nLet stand 5 minutes before cutting.<\/p>\n

TOPPINGS:<\/strong>
\nMeats \u2013 Choose ONE
\n\u00bd lb browned ground beef,
\n3 oz sliced pepperoni
\n\u00bd lb sliced smoked sausage
\n8-10 oz cooked, crumbled bacon<\/p>\n

Vegetables \u2013 any combination
\n4 oz cooked mushrooms
\n1 small tomato diced
\nRed or green bell pepper
\nOnion, sliced or chopped
\nBlack olives \u2013 \u00bd c sliced<\/p>\n

\n

WILD RICE & BARLEY<\/strong> – Great for Thanksgiving<\/p>\n

1 med onion shopped finely
\n1 c med pearl barley (not quick-cooking)
\n1 box Uncle Ben’s Long Grain & Wild Rice-Roasted Garlic
\n1\/2 c oleo
\n1\/2 c chopped fresh parsley
\n1\/4 c thinly sliced green onions
\n1 c celery, chopped small
\n8-10 fresh mushrooms, sliced<\/p>\n

1\/2 t salt
\n1\/4 t pepper
\n1\/4 t garlic powder
\n2 can beef broth
\n2 c water
\n2 T soy sauce
\n1\/4 lb HOT ground sausage, browned-opt
\n1\/2 c slivered almonds, toasted*<\/p>\n

Saute in oleo onion and barley till barley is browned.
\nAdd green onions, parsley, celery and mushrooms, salt & pepper and saute 3-4 min longer.
\nTransfer to greased 4 qt baking dish.
\nStir in cooked sausage, wild rice, soy sauce, water, broth, contents of rice seasoning packet.
\nBake covered at 350 for 45 min; remove cover, sprinkle almonds on top.
\nBake 30 more min., til barley is tender and liquid is absorbed.
\n*Toast almonds by placing on paper plate, drizzling melted oleo over them, and micro for 4 min., stirring after each minute.<\/p>\n

\n

FINALLY, <\/b>I have found a technique for making Spanish rice that turns out!\u00a0 I’ve tried many recipes and never made a one of them again.\u00a0 The secret is to cook the rice and pour over it a seasoned tomato juice mixture. Works perfectly!\u00a0 I left out the 2 ingredients I struck out below.<\/p>\n

From:\u00a0 Moreau Fine Foods LLC dba Cajun Blend du Jour
\ncajunblenddujour.com<\/a>
\n
\nSpanish Rice<\/b>
\nMakes six \u00bd cup servings<\/p>\n

3 cups cooked parboiled rice, separated and fluffed with fork
\n(1) 14 oz can petite diced tomatoes with juice
\n1 tsp. tomato paste<\/span>
\n3 Tbl. water
\n2 tsp chicken soup base (in paste form) Cherie uses: Better than Boullion<\/i>
\n1 tsp. Cajun Blend du Jour Mild Teaser Multi-purpose seasoning
\n\u00bd tsp (or to taste) Cajun Blend du Jour Hot Flare Multi-purpose seasoning<\/span><\/p>\n

Simmer together for 10 minutes: tomatoes, water, tomato paste,<\/span> soup base, Mild Teaser and Hot Flare all-purpose<\/span> seasonings. Stir well and pour over heated cooked rice. Thoroughly heat rice mixture without overcooking.<\/p>\n

\n

Great accompaniment with meat dish.\u00a0 Cooks up into a scrumptious flavorful butter sauce.<\/p>\n

EASY RISOTTO in RICE COOKER<\/strong>
\nServes 3-4<\/p>\n

2 T butter (1T and 1T)
\n\u00bc onion, chopped fine
\n\u00be t salt
\n1 med clove garlic, minced
\n1 cup Arborio rice \u2013 don\u2019t wash!\u00a0 (may not work with other kinds of rice)
\n1\/2 c dry white wine \u2013 optional (if not using increase chicken broth by 1\/2 cup)
\n2-1\/2 cup low sodium chicken broth
\n1 t lemon juice
\n1 T chopped fresh parsley
\n\u00bd cup (1 oz) grated Parmesan cheese<\/p>\n

In rice cooker bowl, (1) place 1T butter. Turn rice cooker on. Leave cover open if can. Add chopped onion, salt and garlic, cooking til soft, 4-7 min., stirring occasionally til liquid has evaporated. Stir in rice and cook about 3 min., stirring occasionally. Add wine if using, stirring constantly til fully absorbed and alcohol is burned off, 2-3 min.<\/p>\n

Stir in chicken broth and any other ingred. Close cover, turn on regular cycle. Stir twice while cooking to prevent sticking. If risotto is too thick, add \u00bc cup more broth. If too soupy, cook longer, checking every 5 min. Turn cooker off or unplug or turn to warm.<\/p>\n

Stir in remaining 1 T butter and cheese, lemon juice, parsley, chives. Can add \u00bc c more broth to loosen texture. Season with salt\/pepper to taste. Serve immediately with Parmesan cheese to sprinkle over it. Keep on warm cycle in rice cooker.<\/p>\n

\n

LEMON CAPELLINI\u00a0\u00a0 (<\/strong>1\/2 recipe)\u00a0\u00a0\u00a0\u00a0\u00a0 Rev 1\/01\/17)<\/strong><\/p>\n

8 ounces angel hair pasta \u2013 or small spaghetti
\n1-1\/2 cup grape tomatoes cut in half; OR 2 small or 1 large ripe tomatoes, peeled, diced; remove juice & seeds.
\n4T capers (no juice) (to taste)
\nJuice of 1\/2 lemon (or more to taste)
\n2 cloves garlic, minced
\n2 large basil leaves, finely chopped
\n1\/4 cup extra virgin olive oil(to taste
\nPinch of Himalayan or Sea Salt (to taste)
\n1\/4 cup Parmesan cheese, freshly grated
\nRed peppers flakes, (optional) to taste
\n<\/u>
\nBoil water for pasta (follow pkg. instructions).
\nPlace diced tomatoes on paper towels to absorb extra juice.
\nPlace tomatoes and basil a large bowl, set aside.
\nWhisk olive oil, minced garlic, lemon zest and lemon juice, capers and a pinch of sea salt. Add to tomatoes.
\nAdd pasta to boiling water. When pasta is done, drain and pour over tomato mixture. Toss til combined.
\nIf desired, sprinkle with more Parmesan (optional), sea salt and red pepper flakes.
\nServe with fresh ground pepper.<\/p>\n

\n

SHRIMP LIMONE<\/strong><\/p>\n

4T butter\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0Serve with TAJIN!!<\/strong>
\n4T flour
\n2 c half & half (2% milk will work too)
\n\u00bd t garlic salt, pepper & oregano (to taste)
\n3+T lemon juice (to taste)
\n1-2 T olive oil
\n2t garlic, minced
\n8 oz fresh sliced mushrooms
\n1 can marinated artichoke hearts, drained
\n2 Roma or plum tomatoes, chopped
\nFrozen cooked shrimp, thawed, deveined, detailed
\n8+ oz Angel hair pasta \u2013 book as directed.<\/p>\n

In saucepan, melt butter over med. Heat.
\nAdd flour and whisk for 1 min.
\nAdd half & half, and increase heat til sauce is boiling. Reduce to a simmer and whisk to remove all lumps.
\nAdd salt, pepper, oregano and lemon juice.
\nAdjust seasonings to taste.
\nIn large skillet, saut\u00e9 garlic and mushrooms til tender. Add artichoke hearts, tomatoes, shrimp and sauce.\u00a0 Cook til heated through.
\nServe over pasta with TAJIN!! (a lemon-lime seasoning).<\/p>\n","protected":false},"excerpt":{"rendered":"

None of my recipes use “instant rice,” which doesn’t have a fraction of the flavor as rice cooked from scratch.\u00a0 And substituting instant rice in the following recipes will NOT work. To rinse or not to rinse\/wash rice?\u00a0 Most Asian cooks would not dream of not washing rice before cooking it. The general rule is […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-671","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=671"}],"version-history":[{"count":39,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/671\/revisions"}],"predecessor-version":[{"id":1442,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/671\/revisions\/1442"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}