On Sun 24 Aug 2008 03:00:54p, Cheryl told us...

> "Cuthbert Thistlethwaite" > wrote in message
> ...
>>
>> 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)?
>>
>
> That reminded me of something that happened to me back when I was first
> married. I was young and inexperienced with cooking and my husband at
> the time never made me forget about a recipe I tried that had peanut
> butter with pork chops.

I once had a recipe for pork chops that involved a sauce made with peanut
butter, thoe whole cooked with apple rings and sliced onions. It was
actually very good. I wish I could find it. I think I saw it in a mgazine.

> But the rice thing was dangerous. lol I once made a meatloaf with
> uncooked rice because the recipe said I could do it either uncooked or
> cooked. It only affected the cooking time. But the rice was
> undercooked and it must have finished cooking in my stomach because I
> had the most gawd-aweful pain and ended up in the ER.

OUCH!

A different example... There are two schools of thought on making stuffed
cabage rolls, using either raw or cooked rice. In either case, of course,
there is enough liquid involved for the rice to fully cook. I still prefer
using rice that is at least partically cooked. Porcupine balls, OTOH,
require using raw rice to achieve the rice sticking out of the meatballs as
it cooks. There is usually even more liquid involved, so that works.

--
Wayne Boatwright

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Date: Sunday, 08(VIII)/24(XXIV)/08(MMVIII)
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Countdown till Labor Day
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