I have made several X and rice casseroles in the past. These generally
take the form of a meat (usually chicken), uncooked rice, water or milk,
seasonings, and a can or two of condensed soup. Mix all together and bake
for a period of time.

My problem is that when it is done, the rice is clumpy and kinda slimy
with a really icky texture. Is there a trick to getting the rice to have a
better texture more like rice?

Regards,
Keith

Keith Henderson wrote:
> I have made several X and rice casseroles in the past. These
> generally take the form of a meat (usually chicken), uncooked
> rice, water or milk, seasonings, and a can or two of condensed
> soup. Mix all together and bake for a period of time.
>
> My problem is that when it is done, the rice is clumpy and kinda
> slimy with a really icky texture. Is there a trick to getting
> the rice to have a better texture more like rice?
>
In dishes like paella or arroz con pollo the rice gets stirred around
in hot oil before liquid is added. That coating of oil helps keep the
grains separate. So you might try something like cooking some onions
in oil, then adding the raw rice and stirring it around for a minute or
two. Then assemble your casserole. I think that might mostly solve
your problem. The 'icky texture' might also be partly caused by too
much liquid for the amount of rice, but I'm not familiar enough with
that technical term to be sure. :-)

-aem

aem > wrote:

>In dishes like paella or arroz con pollo the rice gets stirred around
>in hot oil before liquid is added. That coating of oil helps keep the
>grains separate. So you might try something like cooking some onions
>in oil, then adding the raw rice and stirring it around for a minute or
>two. Then assemble your casserole. I think that might mostly solve
>your problem.

I like this advice.

There are many varieties of rice. Two available from Trader Joe's
that I have not had the above problems with are Aborio, and Brown
Basmati. I'm less successful with California short grain brown
rice (Lundberg brand or from Safeway); it tends to clump on me.

Steve

"Keith Henderson" > wrote in message
...
> I have made several X and rice casseroles in the past. These generally
> take the form of a meat (usually chicken), uncooked rice, water or milk,
> seasonings, and a can or two of condensed soup. Mix all together and bake
> for a period of time.
>
> My problem is that when it is done, the rice is clumpy and kinda slimy
> with a really icky texture. Is there a trick to getting the rice to have a
> better texture more like rice?
>
> Regards,
> Keith

Use a converted rice. It will lessen the problem.

converted rice = parboiled rice Notes: This is a good compromise between
nutritious brown rice and tender, fast-cooking white rice. Converted rice
is steamed before it's husked, a process that causes the grains to absorb
many of the nutrients from the husk. When cooked, the grains are more
nutritious, firmer, and less clingy than white rice grains. Uncle Ben's is
a well-known brand. Substitutes: brown rice (more nutritious, takes longer
to cook) OR white rice (less nutritious, stickier, takes less time to cook)

As example:

From http://www.unclebens.com/

Baked Fish With Orange Stuffing

INGREDIENTS
1 cup(s) UNCLE BEN'S® ORIGINALCONVERTED® Brand Rice
1 1/2 cup(s) water
1/2 cup(s) orange juice
1/4 cup(s) onion(s) chopped
2 Tbsp. butter
2 cup(s) celery sliced
1/2 cup(s) toasted almonds chopped
4 lbs. fish sea or lake trout, boned for stuffing
1 tsp. salt

INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Butter or oil a large shallow baking pan that will hold the fish.
3. In a large saucepan, combine the water, orange juice concentrate, onion,
butter and 1/2 teaspoon salt. Stir and bring to the boil.
4. Add the rice, and simmer for 20 minutes until all the liquid is absorbed.
5. Stir in the celery and almonds.
6. Clean, wash and dry the fish, and sprinkle the cavity with 1 teaspoon
salt.
7. Place the fish in the baking pan and fill with the rice mixture.
8. Brush the fish with the melted butter or margarine and cover with the
aluminum foil.
9. Bake until the fish flakes easily when tested with a fork, about 30 to 40
minutes.

Keith Henderson wrote:
> I have made several X and rice casseroles in the past. These
generally
> take the form of a meat (usually chicken), uncooked rice, water or
milk,
> seasonings, and a can or two of condensed soup. Mix all together and
bake
> for a period of time.
>
> My problem is that when it is done, the rice is clumpy and kinda
slimy
> with a really icky texture. Is there a trick to getting the rice to
have a
> better texture more like rice?
>
> Regards,
> Keith

I cook the rice first, then mix the other ingredients in - then bake it
uncovered for about 1/2 hour or just long enough to get it good and
hot. When you are mixing in the cooked rice, it doesn't clump.

N.

wrote:
> Keith Henderson wrote:
>> I have made several X and rice casseroles in the past. These
>> generally take the form of a meat (usually chicken), uncooked rice,
>> water or milk, seasonings, and a can or two of condensed soup. Mix
>> all together and bake for a period of time.
>>
>> My problem is that when it is done, the rice is clumpy and kinda
>> slimy with a really icky texture. Is there a trick to getting the
>> rice to have a better texture more like rice?
>>
>> Regards,
>> Keith
>
> I cook the rice first, then mix the other ingredients in - then bake
> it uncovered for about 1/2 hour or just long enough to get it good and
> hot. When you are mixing in the cooked rice, it doesn't clump.
>
> N.

I agree with this, Nancy. I never use raw rice in a casserole (unless it
calls for Minute Rice, then I substitute cooked rice and reduce the amount
of liquid).

Jill