"Oregonian Haruspex" > wrote in message
...
> Cheryl > wrote:
>> 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.
>
> A lot of people actually conflate uncooked rice with parboiled "instant"
> rice, including recipe writers who should theoretically know better.
>
> I also wouldn't put uncooked rice into anything - except maybe a soup or
> other simmered dish that has plenty of liquid and time - but I think that
> there is a large population of people who would never use anything but
> Uncle Ben's or other instant rice products, and this is the only "rice"
> they know. That or these inept recipe writers are trying to kill us,
> which
> (if you have ever watched Sandra Lee) is also a distinct possibility.

The key with this recipe is to keep it fully and tightly covered. I suspect
that's where people went wrong who complained of the recipe. I did have
perhaps a couple of Tablespoons of excess liquid when they were done but it
was soon absorbed into the rice.