"Cheryl" > wrote in message
eb.com...
> On 10/12/2014 6:59 PM, Julie Bove wrote:
>> I'm making these for dinner. Paula Deen's recipe. I still don't care
>> for her but I looked up this recipe right away when I saw her make it
>> because it doesn't use any of the crap that many other such recipes do
>> such as ketchup or canned soup. And no, I don't use the seasoned salt
>> or her herb blend. I just put in what I think should be in there.
>>
>> http://www.foodnetwork.com/recipes/p...ls-recipe.html
>
> I will never ever ever again make something like that with raw rice. When
> I was younger and just recently married and on my own, I made a meatloaf
> that called for raw rice and the rice didn't cook fully but we ate it
> anyway. Later on, I was in the ER with the worst stomach pains I've had,
> before that and even after that. The rice continued to cook in my stomach
> and expanded so much that the pain was unbearable.

Oh wow! This rice wasn't super soft when I took the casserole out but it
was cooked enough. I did leave the pan in there for another 5-10 minutes
just to make sure. I wouldn't think that a meatloaf would work like that
though. This contained plenty of liquid and the key was to keep it well
covered.

I have made stuffed peppers with raw rice. No problems there.