On Sun 24 Aug 2008 12:47:35p, Cuthbert Thistlethwaite told us...

> Wayne Boatwright wrote:
>
>> This is quick, easy, and pretty tasty. Yes, detractors, I know it could
be
>> made without the soup, but this was easier.
>
>> Creamy Parmesan Rice
>
>> 3/4 cup long grain rice
>> 1/2 cup grated parmesan cheese
>> 1/2 teaspoon freshly ground black pepper
>> 1/2 teaspoon paprika
>> 1/4 teaspoon granulated garlic
>> 1 tablespoon chopped fresh parsley
>> 1 can Campbell's Cheddar Cheese Soup 1 cup water
>
>> Combine all ingredients thoroughly and turn into a greased 1-1/2 or 2
quart
>> casserole. Cover with lid or foil and bake at 375°F for 45 minutes.
>> Uncover, stir, and bake an additional 5-10 minutes, stirring once again,
>> until mixture is thickened and creamy.
>
>
> 08-24-2008
>
> I just finished trying this recipe out and the rice does not seem to
> have cooked well in the process.
>
> The flavor was nice, though, and I want to try again.
>
> Did I miss something? Was I supposed to cook the rice first? Monitor my
> oven temp closely (it can be uneven)?
>
> TIA
>

Apart from the rice seeming not cooked enough, did it seem to have enough
liquid when finished or was it too dry? Was the cooking dish well-sealed?
Temperature is important, but more liquid (water or broth) will make the
rice more tender, as well as lengthing the cooking time if necessary,
perhaps to an hour? If the oven was too hot it could have boiled off
liquid faster and left the rice less tender and drier.

--
Wayne Boatwright

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