Some recipes call for adding raw rice as an ingredient and cooking it
as part of the meal. Other recipes for different meals say to cook the
rice separately and add to the food at some stage later in the cooking
process. And of course other meal recipes call for cooking the rice
and serving separately. I get the idea about serving it separately,
but the directions for cooking rice as part of the meal itself escapes
me.

Are there any general rules of thumb about when one would add raw rice
(uncooked) at the start of the cooking process rather than adding
cooked rice later in the cooking process? Or even what types of dishes
(soups, entrees, side dishes, ...) one adds raw rice to the cooking
process?

I'd really just like to get an understanding of when and why you would
add rice (raw or cooked) when cooking something that uses it.

Thanks.

On May 18, 2:04*pm, "Yes" > wrote:
> Some recipes call for adding raw rice as an ingredient and cooking it
> as part of the meal. *Other recipes for different meals say to cook the
> rice separately and add to the food at some stage later in the cooking
> process. *And of course other meal recipes call for cooking the rice
> and serving separately. *I get the idea about serving it separately,
> but the directions for cooking rice as part of the meal itself escapes
> me.
>
> Are there any general rules of thumb about when one would add raw rice
> (uncooked) at the start of the cooking process rather than adding
> cooked rice later in the cooking process? *Or even what types of dishes
> (soups, entrees, side dishes, ...) one adds raw rice to the cooking
> process?
>
> I'd really just like to get an understanding of when and why you would
> add rice (raw or cooked) when cooking something that uses it.
>
> Thanks.

I've added raw rice to a chicken soup. Be sure you have adequate
liquid and give it enough time to cook.

On 5/18/2012 2:20 PM, Kalmia wrote:
> On May 18, 2:04 pm, > wrote:
>> Some recipes call for adding raw rice as an ingredient and cooking it
>> as part of the meal. Other recipes for different meals say to cook the
>> rice separately and add to the food at some stage later in the cooking
>> process. And of course other meal recipes call for cooking the rice
>> and serving separately. I get the idea about serving it separately,
>> but the directions for cooking rice as part of the meal itself escapes
>> me.
>>
>> Are there any general rules of thumb about when one would add raw rice
>> (uncooked) at the start of the cooking process rather than adding
>> cooked rice later in the cooking process? Or even what types of dishes
>> (soups, entrees, side dishes, ...) one adds raw rice to the cooking
>> process?
>>
>> I'd really just like to get an understanding of when and why you would
>> add rice (raw or cooked) when cooking something that uses it.
>>
>> Thanks.
>
> I've added raw rice to a chicken soup. Be sure you have adequate
> liquid and give it enough time to cook.

I'd say that raw rice can be used if the cooking time is over 20 minutes
as a working rule.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On May 18, 11:04*am, "Yes" > wrote:
> Some recipes call for adding raw rice as an ingredient and cooking it
> as part of the meal. *Other recipes for different meals say to cook the
> rice separately and add to the food at some stage later in the cooking
> process. *And of course other meal recipes call for cooking the rice
> and serving separately. *I get the idea about serving it separately,
> but the directions for cooking rice as part of the meal itself escapes
> me.
>
> Are there any general rules of thumb about when one would add raw rice
> (uncooked) at the start of the cooking process rather than adding
> cooked rice later in the cooking process? *Or even what types of dishes
> (soups, entrees, side dishes, ...) one adds raw rice to the cooking
> process?
>
In my experience, rice absorbs twice its volume in water, and needs to
simmer at least 20 minutes to be fully cooked. So whatever dish you
add the raw rice to must accommodate these two factors.

spamtrap1888 wrote:
> "Yes" > wrote:
>
>> Are there any general rules of thumb about when one would add raw rice
>> (uncooked) at the start of the cooking process rather than adding
>> cooked rice later in the cooking process? *Or even what types of dishes
>> (soups, entrees, side dishes, ...) one adds raw rice to the cooking
>> process?
>>
> In my experience, rice absorbs twice its volume in water, and needs to
> simmer at least 20 minutes to be fully cooked. So whatever dish you
> add the raw rice to must accommodate these two factors.

Risotto is almost as much fried as steamed so rice can be cooked by
other methods.

Add cooked rice to a recipe that uses soft or fast cooking recipes.
I've made broccoli and rice with cooked rice.

Add uncooked rice to a recipe that uses hard or slow cooking recipes.
I've made a stew of carrots and lamb with raw rice.

In article >, lid says...
>
> Some recipes call for adding raw rice as an ingredient and cooking it
> as part of the meal. Other recipes for different meals say to cook the
> rice separately and add to the food at some stage later in the cooking
> process. And of course other meal recipes call for cooking the rice
> and serving separately. I get the idea about serving it separately,
> but the directions for cooking rice as part of the meal itself escapes
> me.
>
> Are there any general rules of thumb about when one would add raw rice
> (uncooked) at the start of the cooking process rather than adding
> cooked rice later in the cooking process? Or even what types of dishes
> (soups, entrees, side dishes, ...) one adds raw rice to the cooking
> process?
>
> I'd really just like to get an understanding of when and why you would
> add rice (raw or cooked) when cooking something that uses it.
>
> Thanks.

I sometimes make chicken soup with rice. I add raw dried brown rice 30
minutes before the soup finishes cooking.

If I'm cooking rice to go with a curry or chili con carne I cook it
separately.

I can't think of anything I add cooked rice to.


Janet

On May 18, 5:38*pm, Sqwertz > wrote:
> On Fri, 18 May 2012 19:53:53 +0100, Janet wrote:
> > * I can't think of anything I add cooked rice to.
>
> Stuffed green peppers. *Well, maybe not you... but people who make
> stuffed green peppers. And fried rice, if that counts.
>
> -sw

I'm not in favour of stuffed green peppers. I prefer stuffed red
peppers and also stuffed hot peppers. Green peppers have less flavour
than reds.

In article >,
A Moose in Love > wrote:

> On May 18, 5:38*pm, Sqwertz > wrote:
> > On Fri, 18 May 2012 19:53:53 +0100, Janet wrote:
> > > * I can't think of anything I add cooked rice to.
> >
> > Stuffed green peppers. *Well, maybe not you... but people who make
> > stuffed green peppers. And fried rice, if that counts.
> >
> > -sw
>
> I'm not in favour of stuffed green peppers. I prefer stuffed red
> peppers and also stuffed hot peppers. Green peppers have less flavour
> than reds.

which means you actually get a better sense of the stuff you stuffed it with

On Fri, 18 May 2012 15:16:21 -0700 (PDT), A Moose in Love
> wrote:

>On May 18, 5:38*pm, Sqwertz > wrote:
>> On Fri, 18 May 2012 19:53:53 +0100, Janet wrote:
>> > * I can't think of anything I add cooked rice to.
>>
>> Stuffed green peppers. *Well, maybe not you... but people who make
>> stuffed green peppers. And fried rice, if that counts.
>>
>> -sw
>
>I'm not in favour of stuffed green peppers. I prefer stuffed red
>peppers and also stuffed hot peppers. Green peppers have less flavour
>than reds.

I like red and green stuffed bell peppers but I prefer green, I think
they have a more pronounced sharpness, red are kind of mild sweet. I
don't much care for any hot peppers. But I'm more particular about
what peppers are stuffed with, I prefer pork to beef and wouldn't
consider turkey, and not much rice if any... I don't like the
stuffings that are primarilly rice. Also, I used to like peppers
arranged upright, traditionally, but over the last ten years or so I
prefer slicing them lengthwise, that way I get twice as many and I can
heap in more filling.

On Fri, 18 May 2012 16:38:33 -0500, Sqwertz >
wrote:

>On Fri, 18 May 2012 19:53:53 +0100, Janet wrote:
>
>> I can't think of anything I add cooked rice to.
>
>Stuffed green peppers. Well, maybe not you... but people who make
>stuffed green peppers. And fried rice, if that counts.
>

I had to look to see what else I use cooked rice in. From my files;
Coulibiac; Vegan Sausage; Scalloped Chicken; Suppli Rice Balls; Ham
and Broccoli Casserole; 'Asian latkes'.

Does sushi or musubi count?

Jim

In article >, ost
says...
>
> On Fri, 18 May 2012 19:53:53 +0100, Janet wrote:
>
> > I can't think of anything I add cooked rice to.
>
> Stuffed green peppers. Well, maybe not you... but people who make
> stuffed green peppers. And fried rice, if that counts.

I do make stuffed green peppers but I don't put any rice in the
stuffing; I cook rice separately and serve with the peppers. The stuffing
is just meat onions tomatoes and herbs.

Janet

On 5/18/2012 1:07 PM, Janet wrote:
> In >, ost
> says...
>>
>> On Fri, 18 May 2012 19:53:53 +0100, Janet wrote:
>>
>>> I can't think of anything I add cooked rice to.
>>
>> Stuffed green peppers. Well, maybe not you... but people who make
>> stuffed green peppers. And fried rice, if that counts.
>
> I do make stuffed green peppers but I don't put any rice in the
> stuffing; I cook rice separately and serve with the peppers. The stuffing
> is just meat onions tomatoes and herbs.
>
> Janet
>

I've made meatballs that had raw long grain rice added to the ground
beef and then simmered in tomato sauce. The rice would expand and stick
out. That dish made me laugh. I haven't made it more than two times
because after a while, it's no longer that amusing.

"dsi1" > wrote in message
...
> On 5/18/2012 1:07 PM, Janet wrote:
>> In >, ost
>> says...
>>>
>>> On Fri, 18 May 2012 19:53:53 +0100, Janet wrote:
>>>
>>>> I can't think of anything I add cooked rice to.
>>>
>>> Stuffed green peppers. Well, maybe not you... but people who make
>>> stuffed green peppers. And fried rice, if that counts.
>>
>> I do make stuffed green peppers but I don't put any rice in the
>> stuffing; I cook rice separately and serve with the peppers. The stuffing
>> is just meat onions tomatoes and herbs.
>>
>> Janet
>>
>
> I've made meatballs that had raw long grain rice added to the ground beef
> and then simmered in tomato sauce. The rice would expand and stick out.
> That dish made me laugh. I haven't made it more than two times because
> after a while, it's no longer that amusing.


I call those porcupine meatballs I believe I first learned the term/recipe
for "porcupine meatballs" when reading my mom's 1951 Betty Crocker cookbook.

Jill

On Sat, 19 May 2012 00:07:33 +0100, Janet > wrote:

>In article >, ost
>says...
>>
>> On Fri, 18 May 2012 19:53:53 +0100, Janet wrote:
>>
>> > I can't think of anything I add cooked rice to.
>>
>> Stuffed green peppers. Well, maybe not you... but people who make
>> stuffed green peppers. And fried rice, if that counts.
>
> I do make stuffed green peppers but I don't put any rice in the
>stuffing; I cook rice separately and serve with the peppers. The stuffing
>is just meat onions tomatoes and herbs.
>
> Janet

Ditto... no rice or very little in the stuffing. If rice on the side
it may be one of my rice and beans creations, however with stuffed
peppers I prefer kasha on the side.

Sqwertz wrote:

> On Fri, 18 May 2012 19:53:53 +0100, Janet wrote:
>
> > I can't think of anything I add cooked rice to.
>
> Stuffed green peppers. Well, maybe not you... but people who make
> stuffed green peppers. And fried rice, if that counts.
>
> -sw

I like green peppers :-) I've used leftover cooked rice to try making
fried rice. I can't say that my efforts were very good, however :-(
And I don't have leftover rice to experiment with very often.

In article >, Yes > wrote:
>Sqwertz wrote:
>
>> On Fri, 18 May 2012 19:53:53 +0100, Janet wrote:
>>
>> > I can't think of anything I add cooked rice to.
>>
>> Stuffed green peppers. Well, maybe not you... but people who make
>> stuffed green peppers. And fried rice, if that counts.
>>
>> -sw
>
>I like green peppers :-) I've used leftover cooked rice to try making
>fried rice. I can't say that my efforts were very good, however :-(
>And I don't have leftover rice to experiment with very often.

The "green or red" question will never be answered.

But, as a communist environmentalist I claim both colors.



Steve

On May 18, 11:04*am, "Yes" > wrote:
> Some recipes call for adding raw rice as an ingredient and cooking it
> as part of the meal. *Other recipes for different meals say to cook the
> rice separately and add to the food at some stage later in the cooking
> process. *And of course other meal recipes call for cooking the rice
> and serving separately. *I get the idea about serving it separately,
> but the directions for cooking rice as part of the meal itself escapes
> me.
>
> Are there any general rules of thumb about when one would add raw rice
> (uncooked) at the start of the cooking process rather than adding
> cooked rice later in the cooking process? *Or even what types of dishes
> (soups, entrees, side dishes, ...) one adds raw rice to the cooking
> process?
>
> I'd really just like to get an understanding of when and why you would
> add rice (raw or cooked) when cooking something that uses it.
>
> Thanks.

Rice by itself is very bland. If you put the rice to cook in a soup
or dish at the beginning it will absorb the flavors of the dish and
take up the liquid portion of the dish.......as in Jambalaya. You
WANT the rice to soak up the liquid and the flavors.

If you put cooked rice in a dish later on, it is because you do not
want it to soak up the liquid but it will add a starch and it's own
quality to the dish. It will still soak up a bit but not as much as
if it were put in raw. ie. chicken and rice soup.

Serving rice as an accompaniment to a dish, as a base, is simply
serving a startch to hold whatever it is that you serve
on top of it.....ie, a dish with a meat in a sauce served over rice.

In article >, Yes > wrote:

>Are there any general rules of thumb about when one would add raw rice
>(uncooked) at the start of the cooking process rather than adding
>cooked rice later in the cooking process? Or even what types of dishes
>(soups, entrees, side dishes, ...) one adds raw rice to the cooking
>process?

You're in luck; rice cooks to doneness when surrounded by other ingredients
in a liquid. (As opposed to beans, which might not cook at all in
other than plain water.)

So long as it's been simmered around 45 minutes most types of rice will
have cooked. Shorter for basmati, and even shorter for arborio. You
may not get the aesthetic results you would if cooked separately, but
you have saved a pot and you may even end up with interesting-flavored
rice.


Steve

for me when i add it and if it is cooked or not depends on if i want to use
the juice from the dish being cooked to hydrate the rice or if i want to
reserve those juices for going over the top of the rice like a sauce, Lee
"Yes" > wrote in message
...
> Some recipes call for adding raw rice as an ingredient and cooking it
> as part of the meal. Other recipes for different meals say to cook the
> rice separately and add to the food at some stage later in the cooking
> process. And of course other meal recipes call for cooking the rice
> and serving separately. I get the idea about serving it separately,
> but the directions for cooking rice as part of the meal itself escapes
> me.
>
> Are there any general rules of thumb about when one would add raw rice
> (uncooked) at the start of the cooking process rather than adding
> cooked rice later in the cooking process? Or even what types of dishes
> (soups, entrees, side dishes, ...) one adds raw rice to the cooking
> process?
>
> I'd really just like to get an understanding of when and why you would
> add rice (raw or cooked) when cooking something that uses it.
>
> Thanks.

On Fri, 18 May 2012 18:04:20 +0000 (UTC), "Yes"
> wrote:

>Some recipes call for adding raw rice as an ingredient and cooking it
>as part of the meal. Other recipes for different meals say to cook the
>rice separately and add to the food at some stage later in the cooking
>process. And of course other meal recipes call for cooking the rice
>and serving separately. I get the idea about serving it separately,
>but the directions for cooking rice as part of the meal itself escapes
>me.
>
>Are there any general rules of thumb about when one would add raw rice
>(uncooked) at the start of the cooking process rather than adding
>cooked rice later in the cooking process? Or even what types of dishes
>(soups, entrees, side dishes, ...) one adds raw rice to the cooking
>process?
>
>I'd really just like to get an understanding of when and why you would
>add rice (raw or cooked) when cooking something that uses it.
>
>Thanks.

It's how I do rice and beans, cook raw rice and everything together...
perfect every time.

On May 18, 4:55*pm, Brooklyn1 <Gravesend1> wrote:
> On Fri, 18 May 2012 18:04:20 +0000 (UTC), "Yes"
>
>
>
>
>
>
>
>
>
> > wrote:
> >Some recipes call for adding raw rice as an ingredient and cooking it
> >as part of the meal. *Other recipes for different meals say to cook the
> >rice separately and add to the food at some stage later in the cooking
> >process. *And of course other meal recipes call for cooking the rice
> >and serving separately. *I get the idea about serving it separately,
> >but the directions for cooking rice as part of the meal itself escapes
> >me.
>
> >Are there any general rules of thumb about when one would add raw rice
> >(uncooked) at the start of the cooking process rather than adding
> >cooked rice later in the cooking process? *Or even what types of dishes
> >(soups, entrees, side dishes, ...) one adds raw rice to the cooking
> >process?
>
> >I'd really just like to get an understanding of when and why you would
> >add rice (raw or cooked) when cooking something that uses it.
>
> >Thanks.
>
> It's how I do rice and beans, cook raw rice and everything together...
> perfect every time.

red beans and rice? new ohrluns style?

Brooklyn1 wrote:

> It's how I do rice and beans, cook raw rice and everything together...
> perfect every time.

Don't you worry about the rice getting mushy?

On Sat, 19 May 2012 02:02:30 +0000 (UTC), "Yes"
> wrote:

>Brooklyn1 wrote:
>
>> It's how I do rice and beans, cook raw rice and everything together...
>> perfect every time.
>
>Don't you worry about the rice getting mushy?

Beans come from a can, they're already cooked.

On May 18, 2:04*pm, "Yes" > wrote:
> Some recipes call for adding raw rice as an ingredient and cooking it
> as part of the meal. *Other recipes for different meals say to cook the
> rice separately and add to the food at some stage later in the cooking
> process. *And of course other meal recipes call for cooking the rice
> and serving separately. *I get the idea about serving it separately,
> but the directions for cooking rice as part of the meal itself escapes
> me.
>
> Are there any general rules of thumb about when one would add raw rice
> (uncooked) at the start of the cooking process rather than adding
> cooked rice later in the cooking process? *Or even what types of dishes
> (soups, entrees, side dishes, ...) one adds raw rice to the cooking
> process?
>
> I'd really just like to get an understanding of when and why you would
> add rice (raw or cooked) when cooking something that uses it.
>
> Thanks.

i've never added raw rice to anything. well except when i make a
pilaf and add it to sauted onions etc., what i mean is that i won't
add it to a soup or stew. if the dish calls for rice added, i'll add
it cooked. i've never made paella before, and i think that dish uses
raw rice sauteed and meat and spices added.

On Fri, 18 May 2012 14:24:29 -0700 (PDT), A Moose in Love
> wrote:

> i've never added raw rice to anything. well except when i make a
> pilaf and add it to sauted onions etc., what i mean is that i won't
> add it to a soup or stew. if the dish calls for rice added, i'll add
> it cooked. i've never made paella before, and i think that dish uses
> raw rice sauteed and meat and spices added.

The only time I add raw rice to meat is when I make albondigas soup.
I also make rice dishes with "stuff" in them, but the rice isn't
imbedded into anything like meatballs and liquid is added so I'm
comfortable cooking them.

--
Food is an important part of a balanced diet.

On 5/18/2012 5:58 PM, sf wrote:

> On Fri, 18 May 2012 14:24:29 -0700 (PDT), A Moose in Love
> > wrote:
>
>> i've never added raw rice to anything. well except when i make a
>> pilaf and add it to sauted onions etc., what i mean is that i won't
>> add it to a soup or stew. if the dish calls for rice added, i'll add
>> it cooked. i've never made paella before, and i think that dish uses
>> raw rice sauteed and meat and spices added.
>
> The only time I add raw rice to meat is when I make albondigas soup.
> I also make rice dishes with "stuff" in them, but the rice isn't
> imbedded into anything like meatballs and liquid is added so I'm
> comfortable cooking them.
>

I don't think I'll make anything with raw rice ever again since that
meatloaf incident... still makes my stomach hurt.

On Sat, 19 May 2012 18:49:42 -0400, Cheryl >
wrote:

> On 5/18/2012 5:58 PM, sf wrote:
>
> > On Fri, 18 May 2012 14:24:29 -0700 (PDT), A Moose in Love
> > > wrote:
> >
> >> i've never added raw rice to anything. well except when i make a
> >> pilaf and add it to sauted onions etc., what i mean is that i won't
> >> add it to a soup or stew. if the dish calls for rice added, i'll add
> >> it cooked. i've never made paella before, and i think that dish uses
> >> raw rice sauteed and meat and spices added.
> >
> > The only time I add raw rice to meat is when I make albondigas soup.
> > I also make rice dishes with "stuff" in them, but the rice isn't
> > imbedded into anything like meatballs and liquid is added so I'm
> > comfortable cooking them.
> >
>
> I don't think I'll make anything with raw rice ever again since that
> meatloaf incident... still makes my stomach hurt.

I don't see how meatloaf would cook raw rice unless it was super fatty
and somehow fat takes the place of water to cook the rice. I don't
know and I don't really care. I wouldn't have ever thought about
using raw rice for albondigas but my exDIL, for all her faults, was
one hell of a good cook and she showed me how to do it. So I didn't
have to operate on blind faith.

--
Food is an important part of a balanced diet.

On 5/20/2012 3:23 AM, sf wrote:

>> I don't think I'll make anything with raw rice ever again since that
>> meatloaf incident... still makes my stomach hurt.

> I don't see how meatloaf would cook raw rice unless it was super fatty
> and somehow fat takes the place of water to cook the rice. I don't
> know and I don't really care. I wouldn't have ever thought about
> using raw rice for albondigas but my exDIL, for all her faults, was
> one hell of a good cook and she showed me how to do it. So I didn't
> have to operate on blind faith.

I can't remember where the recipe came from. It was in the early 80s
and I was barely 20 so what did I know? LOL

On 5/18/2012 11:24 AM, A Moose in Love wrote:
>
> i've never added raw rice to anything. well except when i make a
> pilaf and add it to sauted onions etc., what i mean is that i won't
> add it to a soup or stew. if the dish calls for rice added, i'll add
> it cooked. i've never made paella before, and i think that dish uses
> raw rice sauteed and meat and spices added.

I will sometimes saute raw rice in oil along with ground beef and then
add chili powder and other spices and then some canned tomatoes and
beans and some water until it feels about right and then simmer for 20
or so minutes. It ain't great but it's a dish that I make every once in
a while.

A Moose in Love > wrote:

>i've never added raw rice to anything.

So you never have cooked rice, since you have never added raw
rice to water.

>well except when i make a
>pilaf and add it to sauted onions etc., what i mean is that i won't
>add it to a soup or stew.

Thanks for clarifying.

>if the dish calls for rice added, i'll add
>it cooked. i've never made paella before, and i think that dish uses
>raw rice sauteed and meat and spices added.

Paella and risotto are similar techniques, you generally sautee'
(Bob T. would say fry) the rice in olive oil with chopped onion,
then slowly add both the liquid and solid ingredients.

In the case of risotto you stir it like a sonofabitch, then
serve it; whereas with paella you more let is self-simmer, often
in an oven for awhile. That's the only difference.

Give it a try, I say.


Steve

On May 18, 11:04*am, "Yes" > wrote:

Here is an example of puttin the rice in at the beginning.
http://www.hizzoners.com/southern-co...aras-jambalaya

Here is an example of adding it in later.
http://www.hizzoners.com/recipes/soups/82-spring-soup

Here is an example of using cooked rice as an ingredient:
http://www.hizzoners.com/southern-co...and-rice-cakes

ImStillMags wrote:

> On May 18, 11:04*am, "Yes" > wrote:
>
> Here is an example of puttin the rice in at the beginning.
>
http://www.hizzoners.com/southern-co...aras-jambalaya
>
> Here is an example of adding it in later.
> http://www.hizzoners.com/recipes/soups/82-spring-soup
>
> Here is an example of using cooked rice as an ingredient:
>
http://www.hizzoners.com/southern-co...and-rice-cakes

Salivating, but a bit too complex for my cooking skills, not too
mention overkill for a single person :-)

Yes > wrote:

> Are there any general rules of thumb about when one would add raw rice
> (uncooked) at the start of the cooking process rather than adding
> cooked rice later in the cooking process?

Raw rice acts as a binder or thickener; cooked rice will be much less
effective in this respect. So, this depends on whether the dish in
question needs to be bound or thickened. In classical French cooking,
rice is sometimes used as a binder in such preparations as cullis/coulis
and bisques.

Victor

Yes wrote:
> Some recipes call for adding raw rice as an ingredient and cooking it
> as part of the meal. Other recipes for different meals say to cook
> the rice separately and add to the food at some stage later in the
> cooking process. And of course other meal recipes call for cooking
> the rice and serving separately. I get the idea about serving it
> separately, but the directions for cooking rice as part of the meal
> itself escapes me.
>
> Are there any general rules of thumb about when one would add raw rice
> (uncooked) at the start of the cooking process rather than adding
> cooked rice later in the cooking process? Or even what types of
> dishes (soups, entrees, side dishes, ...) one adds raw rice to the
> cooking process?
>
> I'd really just like to get an understanding of when and why you would
> add rice (raw or cooked) when cooking something that uses it.
>
> Thanks.

The potential problem with adding raw rice is that it could suck up all the
liquid. If you are making a dish like Spanish rice, you want it do do that.
If you are making a soup, you don't want it to do that. So in that case,
cook it first then add it at the end.

On Fri, 18 May 2012 15:02:15 -0700, "Julie Bove"
> wrote:

>Yes wrote:
>> Some recipes call for adding raw rice as an ingredient and cooking it
>> as part of the meal. Other recipes for different meals say to cook
>> the rice separately and add to the food at some stage later in the
>> cooking process. And of course other meal recipes call for cooking
>> the rice and serving separately. I get the idea about serving it
>> separately, but the directions for cooking rice as part of the meal
>> itself escapes me.
>>
>> Are there any general rules of thumb about when one would add raw rice
>> (uncooked) at the start of the cooking process rather than adding
>> cooked rice later in the cooking process? Or even what types of
>> dishes (soups, entrees, side dishes, ...) one adds raw rice to the
>> cooking process?
>>
>> I'd really just like to get an understanding of when and why you would
>> add rice (raw or cooked) when cooking something that uses it.
>>
>> Thanks.
>
>The potential problem with adding raw rice is that it could suck up all the
>liquid. If you are making a dish like Spanish rice, you want it do do that.
>If you are making a soup, you don't want it to do that. So in that case,
>cook it first then add it at the end.

Zactly! Same is true of noodle soups. Matzo ball spup as well.

Thanks for the advice everyone. I didn't think such a simple question
would get the response it did.

I use a crock pot for most of my cooking and am starting to experiment
with dishes calling for rice as an ingredient. It's always bothered me
when a recipe calls for rice but for the life of me I can't figure out
if it means uncooked (raw) rice or cooked rice. I like rice, but I
don't like mushy rice if you know what I mean and I'm concerned about
when I should add it. Consequently I steer away from recipes that I
can't make heads and tails of what it's talking about and when.

John

In article >, "Yes" >
wrote:

> Thanks for the advice everyone. I didn't think such a simple question
> would get the response it did.
>
> I use a crock pot for most of my cooking and am starting to experiment
> with dishes calling for rice as an ingredient. It's always bothered me
> when a recipe calls for rice but for the life of me I can't figure out
> if it means uncooked (raw) rice or cooked rice. I like rice, but I
> don't like mushy rice if you know what I mean and I'm concerned about
> when I should add it. Consequently I steer away from recipes that I
> can't make heads and tails of what it's talking about and when.
>
> John

If a recipe does not _explicitly_ call for "cooked rice" you may
safely assume it means raw rice.

On Fri, 18 May 2012 19:15:17 -0700, Michael Siemon
> wrote:

>In article >, "Yes" >
>wrote:
>
>> Thanks for the advice everyone. I didn't think such a simple question
>> would get the response it did.
>>
>> I use a crock pot for most of my cooking and am starting to experiment
>> with dishes calling for rice as an ingredient. It's always bothered me
>> when a recipe calls for rice but for the life of me I can't figure out
>> if it means uncooked (raw) rice or cooked rice. I like rice, but I
>> don't like mushy rice if you know what I mean and I'm concerned about
>> when I should add it. Consequently I steer away from recipes that I
>> can't make heads and tails of what it's talking about and when.
>>
>> John
>
>If a recipe does not _explicitly_ call for "cooked rice" you may
>safely assume it means raw rice.

If a recipe doesn't stipulate, unless you're an experinece cook, you
should avoid that recipe... a newbie should never just assume. Anyway
recipes that don't stipulate are typically lousy recipes in all
regards.

On May 19, 5:10*pm, Brooklyn1 <Gravesend1> wrote:

>
> If a recipe doesn't stipulate, unless you're an experinece cook, you
> should avoid that recipe... a newbie should never just assume.


Sheldon, are you still hung over from your birthday or what?

How is a cook to become experienced if he does not experiment and try
things and ask questions? tsk, tsk.
This group is here to share, to answer questions and, as far as I can
tell, to teach those who want to learn.