How would this be made using regular rice? I never have the quick-
cooking stuff.
What size (how many ounces) is the can of tomatoes?

Betty Cracker

Old Time Tomatoes and Rice
2 cups milk
1 cup quick-cooking rice
1 large onion
1 can stewed or chopped tomatoes (not crushed)
2 tablespoons butter
Salt and pepper, to taste
Bring milk to a boil over medium heat. Pour in rice and onion; cover,
reduce heat to low. Cook for about 20 minutes or until milk is
absorbed and rice is done. Add tomatoes and cook on medium until juice
has been absorbed. Stir in butter, salt, and pepper. Serve hot.

http://www.internationalcookingportal.com

On Dec 1, 8:27*pm, nvwebcook > wrote:
> How would this be made using regular rice? I never have the quick-
> cooking stuff.
> What size (how many ounces) is the can of tomatoes?
>
> Betty Cracker
>
> Old Time Tomatoes and Rice
> 2 cups milk
> 1 cup quick-cooking rice
> 1 large onion
> 1 can stewed or chopped tomatoes (not crushed)
> 2 tablespoons butter
> Salt and pepper, to taste
> Bring milk to a boil over medium heat. Pour in rice and onion; cover,
> reduce heat to low. Cook for about 20 minutes or until milk is
> absorbed and rice is done. Add tomatoes and cook on medium until juice
> has been absorbed. Stir in butter, salt, and pepper. Serve hot.
>
> http://www.internationalcookingportal.com

I don't see why quick rice is called for. It's got at least a 2:1
rice:liquid ratio
and cooks for more than 20 minutes. That sounds like instructions for
cooking
long-grain rice (to mush, but that's another issue).

I imagine the usual 14-oz can of tomatoes would do the trick.

Cindy Hamilton

nvwebcook wrote:
> How would this be made using regular rice? I never have the quick-
> cooking stuff.
> What size (how many ounces) is the can of tomatoes?
>
> Betty Cracker
>
> Old Time Tomatoes and Rice
> 2 cups milk
> 1 cup quick-cooking rice
> 1 large onion
> 1 can stewed or chopped tomatoes (not crushed)
> 2 tablespoons butter
> Salt and pepper, to taste
> Bring milk to a boil over medium heat. Pour in rice and onion; cover,
> reduce heat to low. Cook for about 20 minutes or until milk is
> absorbed and rice is done. Add tomatoes and cook on medium until juice
> has been absorbed. Stir in butter, salt, and pepper. Serve hot.
>
> http://www.internationalcookingportal.com

Just use regular (assuming that means white) rice. There is sufficient
time to cook it.

Cindy Hamilton > wrote in news:3735c015-e991-
:

> I don't see why quick rice is called for. It's got at least a 2:1
> rice:liquid ratio
> and cooks for more than 20 minutes. That sounds like instructions for
> cooking
> long-grain rice (to mush, but that's another issue).
>
> I imagine the usual 14-oz can of tomatoes would do the trick.
>

If you use regular long grain rice you need more milk...if you want broth
with your soup...personally I'd use a tomato sauce & milk mix...mostly
because herbed tomato sauce is readily availible (it is quite tasty) plus
the canned tomatoes for texture. Say 2 cups milk and 1 cup tomato sauce,
maybe even 1 1/2 cups of both. Maybe even use one of those short grain
rices used for rice puddings or risottos...just to make the broth thicker
and creamier. Not that the long grain rice won't thicken the broth but the
short grain would thicken it more so.

--

The beet goes on -Alan

In article >,
hahabogus > wrote:


> If you use regular long grain rice you need more milk...if you want broth
> with your soup

I kind of wondered that myself, but after carefully rereading the
recipe, it's pretty obvious that it has nothing to do with soup.

--
Dan Abel
Petaluma, California USA

On Dec 2, 1:09*pm, Dan Abel > wrote:
> In article >,
>
> *hahabogus > wrote:
> > If you use regular long grain rice you need more milk...if you want broth
> > with your soup
>
> I kind of wondered that myself, but after carefully rereading the
> recipe, it's pretty obvious that it has nothing to do with soup.
>
> --
> Dan Abel
> Petaluma, California USA
>

===================================
You're right, Dan. It's not soup, it's a side dish. Think of it as
scalloped tomatoes (scalloped corn etc). It's just too bland to be
called "Spanish Rice". Maybe it's "Norwegian Rice".

Lynn in Fargo
home of many many Norskes