Ok so everytime I make rice or spanish rice with tomato sauce it
always ends with the rice being like paste. I put 2 cups in water so
it can soak to get the startch off but whatever I do, it always comes
out like clumpy and pastey. I notice moreso when I put tomato sauce in
it.

I put the rice in the pan and pour water in it (obviously) and it
seems fine, but right when I put the tomato sauce in, thats where the
problem begins. Any advice?

Hi, hank,

I cook rice everyday but without tomato sauce. I think if you want
cook rice and tomato sauce together, it should pastey.
You can try to cook rice first, after the rice is ok, then put the
tomoto sauce together with rice. And there is a good way to cook rice,
that is , the rice and water , in proportion of 1:1, the rice will be
good.

atopsilver.com

On Fri, 7 Mar 2008 00:42:58 -0800 (PST), wrote:

Hi, hank,

I cook rice everyday but without tomato sauce. I think if you want
cook rice and tomato sauce together, it should pastey.
You can try to cook rice first, after the rice is ok, then put the
tomoto sauce together with rice. And there is a good way to cook rice,
that is , the rice and water , in proportion of 1:1, the rice will be
good.

atopsilver.com


Yep. Add the tomato sauce only when the rice is almost done. That
will be when most of the water is boiled off (and if you use one the
automatic rice cooker ready to pop the switch.) Stir the sauce in
while the rice is still aboil.

Hank wrote

Ok so everytime I make rice or spanish rice with tomato sauce it
always ends with the rice being like paste. I put 2 cups in water so
it can soak to get the startch off but whatever I do, it always
comes
out like clumpy and pastey. I notice moreso when I put tomato sauce
in
it.

Stir the rice as seldom as you can. Just what it needs to abide
sticking to the pan.
--
Vilco
Think pink, drink rose'

In article
,
Hank wrote:

Ok so everytime I make rice or spanish rice with tomato sauce it
always ends with the rice being like paste. I put 2 cups in water so
it can soak to get the startch off but whatever I do, it always comes
out like clumpy and pastey. I notice moreso when I put tomato sauce in
it.

I put the rice in the pan and pour water in it (obviously) and it
seems fine, but right when I put the tomato sauce in, thats where the
problem begins. Any advice?

My first thought is that tomato sauce is too thick. Try it with tomato
juice. You should be able to cook the raw rice in tomato juice without
trouble. Or use half water and half tomato juice.

This is one of the first recipes I learned 42 years ago as a young
bride. I'm reminded to make it again.

===============
Party Bake Pork Chops

INGREDIENTS:

- 4 pork chops, trimmed
- 4 slices thin onion
- 1/4 cup raw rice, not instant
- 28 ounces canned whole tomatoes
- salt and pepper


METHOD:

Season chops well on both sides with salt and pepper. Brown on both
sides in lightly greased hot skillet. top each chop with a slice of
onion, 1 tablespoon rice, and cover with whole tomatoes. Add any
remaining tomatoes and juice to skillet. Season with salt. Cover
tightly; simmer over low heat or bake in foil-covered baking dish in 350
deg oven for 1-1/2 hours, or until tender.

SERVINGS: 4
SOURCE: Betty Crock's Cooking For Two (from 1966)

NOTE: I usually use canned diced tomatoes instead of whole ones.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

wrote:

I cook rice everyday but without tomato sauce. I think if you want
cook rice and tomato sauce together, it should pastey.
You can try to cook rice first, after the rice is ok, then put the
tomoto sauce together with rice. And there is a good way to cook rice,
that is , the rice and water , in proportion of 1:1, the rice will be
good.

1:1 ????
I use one part rice to two parts water and a dash of salt.
Bring it to a boil, turn the heat down, put a lid on it and leave it for
15 minutes. Fluff it up with a fork and put the lid back on until you are
ready to serve.

On Mar 7, 3:24*am, Hank wrote:
Ok so everytime I make rice or spanish rice with tomato sauce it
always ends with the rice being like paste. I put 2 cups in water so
it can soak to get the startch off but whatever I do, it always comes
out like clumpy and pastey. I notice moreso when I put tomato sauce in
it.

I put the rice in the pan and pour water in it (obviously) and it
seems fine, but right when I put the tomato sauce in, thats where the
problem begins. Any advice?


When I make spanish rice I usually add chicken broth and tomato sauce
at the same time...
Saute the rice in a bit of oil, then add the broth and tomato sauce
bring to boil, reduce heat, cover, simmer on very low for 20 minutes
or so. Off the heat and let it sit for a bit more. Try not to peak.
Fluff with fork. Add stuff to taste - jalepenos, chili, etc.
-Tracy

Hank wrote in message
...
Ok so everytime I make rice or spanish rice
[..] it always comes out like clumpy and pastey.
[..] Any advice?

Victor Martinez posted this back in 1998 on afm-c. It provides
the most regular results when you're shooting for non-gummy
arroz rojo.
"Put some tomatoes, onion and garlic in the blender,
season with salt or chicken bouillon, blend. Wash some white
rice and then sauté the rice until golden brown (I use
canola/corn oil). Add the blended stuff, about twice as much
liquid as you have rice. Turn the heat down and let simmer
until all the water consumes."

The Ranger

"Hank" wrote in message
...
Ok so everytime I make rice or spanish rice with tomato sauce it
always ends with the rice being like paste. I put 2 cups in water so
it can soak to get the startch off but whatever I do, it always comes
out like clumpy and pastey. I notice moreso when I put tomato sauce in
it.

I put the rice in the pan and pour water in it (obviously) and it
seems fine, but right when I put the tomato sauce in, thats where the
problem begins. Any advice?

I never have clumpy or starchy rice. I also never soak my rice. For Spanish
rice, I don't exactly follow a recipe. If I am making it with ground beef,
I brown the beef first, then add the onion, pepper and whatever other
vegetables I am adding along with the rice and a splash or two of olive oil.
I cook until the vegetables begin to soften and the rice begins to brown.
Then I add the water, tomato sauce and other seasonings. Usually chili
powder and maybe some oregano. I use my big skillet to cook this in. Then
when it comes to a boil, I put on the lid, turn down the heat and cook for
20 minutes. Since I don't measure the liquid and just do it by looks, it
may need an additional 5 minutes if there is too much liquid and the rice
isn't soft enough. If so, I simply turn off the heat and leave the lid on.
This method never fails me unless I fail to put in enough liquid. I did do
that once.

Try canned crushed tomatoes instead of sauce. Tomato sauce is thick and sticky and I think it ruins the texture of the rice. When I make Spanish rice, I add a can of chopped or crushed tomatoes instead and it turns out great. Let me know, and I can post the recipe here-- it makes nice Spanish rice. (Then again, I hate that thick, too-tomatoey spanish rice made with tomatoe sauce. If you like that sort of thing you probably won't like my recipe.)

-Karen

Hank wrote:
Ok so everytime I make rice or spanish rice with tomato sauce it
always ends with the rice being like paste. I put 2 cups in water so
it can soak to get the startch off but whatever I do, it always comes
out like clumpy and pastey. I notice moreso when I put tomato sauce in
it.

I put the rice in the pan and pour water in it (obviously) and it
seems fine, but right when I put the tomato sauce in, thats where the
problem begins. Any advice?


1. Buy LONG GRAIN rice.

2. Start it cooking in boiling liquid, stir in and
DON'T STIR AGAIN while it's cooking. Stirring
makes it clump. When it is fully cooked, fluff
with a fork if you must.

gloria p

On Mar 7, 7:04*am, Puester wrote:
1. Buy LONG GRAIN rice.

I was looking a the responces and was wondering if anyone was going to
say this.

Short grain rice is pretty much always going to come out mush, long
grain is a huge help in those cases where
you don't want mush.

Scott

On Fri, 07 Mar 2008 09:18:12 -0500, Dave Smith
wrote:

wrote:

I cook rice everyday but without tomato sauce. I think if you want
cook rice and tomato sauce together, it should pastey.
You can try to cook rice first, after the rice is ok, then put the
tomoto sauce together with rice. And there is a good way to cook rice,
that is , the rice and water , in proportion of 1:1, the rice will be
good.

1:1 ????
I use one part rice to two parts water and a dash of salt.
Bring it to a boil, turn the heat down, put a lid on it and leave it for
15 minutes. Fluff it up with a fork and put the lid back on until you are
ready to serve.


i use 1:1 all the time. it doesn't come out fluffy, more like the
rice in a chinese restaurant.

your pal,
blake

Interesting you (almost) all say 1.1.
I was told an easier way - (after washing it) is to put the rice in the pan
and fill with water to a little fingernails worth above the rice. (1/2")
Bring to boil - stir once - put the lid on and simmer until all the water is
gone.

However for any tomato based rice dish; I don't wash it as it needs to be
dry to fry, so I fry the rice until slightly golden then add the tomatoes,
an equal amount of water and the whatever you're going to put in it.

Slatts

Hank wrote:
Ok so everytime I make rice or spanish rice with tomato sauce it
always ends with the rice being like paste. I put 2 cups in water so
it can soak to get the startch off but whatever I do, it always comes
out like clumpy and pastey. I notice moreso when I put tomato sauce in
it.

I put the rice in the pan and pour water in it (obviously) and it
seems fine, but right when I put the tomato sauce in, thats where the
problem begins. Any advice?

You need to count the tomato sauce as part of the liquid... with 8
ounces of sauce omit roughly 8 ounces of water. If you add vegetables
those count as water too.... if say you add a diced onion, place the
diced onion into a two cup measure and add water to the line. Of
course with experience you'll not need to measure, just accomodate...
pretend you're a vagina! hehe

SHELDON