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  • National Rice Month - 5

    From Dave Drum@1:3634/12 to All on Thu Sep 5 13:01:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: 15-Minute Chicken & Rice Dinner
    Categories: Poultry, Rice, Soups
    Yield: 4 servings

    1 1/4 lb Boned, skinned chicken
    1 tb Oil
    10 1/2 oz Cream of Chicken Soup
    1 1/2 c Water
    1/4 ts Paprika
    2 c Uncooked instant white rice

    Season the chicken with salt and pepper. Heat the oil in
    a 12-inch skillet over medium-high heat. Add the chicken
    and cook for 6 minutes or until browned on both sides
    (to prevent sticking- make sure the skillet and oil are
    hot before adding the chicken). Remove the chicken from
    the skillet.

    Stir the soup, water and paprika in the skillet and heat
    to a boil. Stir in the rice and broccoli. Reduce the
    heat to low. Return the chicken to the skillet. Sprinkle
    the chicken with additional paprika. Cover and cook for
    5 minutes or until the chicken is done and the rice is
    tender. Adjust seasoning to taste before serving.

    By: Maurice Betta

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Dave Drum@1:2320/105 to All on Thu Sep 11 07:14:57 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Microwave Rice
    Categories: Five, Rice
    Yield: 4 Servings

    1 c Long-grain white rice; such
    - as basmati or jasmine

    RINSE THE RICE: Add the rice to a sieve and run water
    over it while swishing it around with your hands. Do
    this until the water below the sieve looks clear, a few
    minutes. Drain well. Alternatively, place the rice into
    a large bowl, add water to cover it, swish the rice
    around a few times with your hands and drain it out. Do
    this 3 to 4 times, until the water you drain runs clear.

    Transfer the rinsed rice to a large (2 1/2 to 3 quart)
    microwave-safe bowl and add 2 cups of room-temperature
    water. Microwave, uncovered, on full power for 15 to 25
    minutes. If you have a powerful microwave (1000 to 1200
    watts), start with 15 minutes. If you have a less
    powerful microwave (700 to 900 watts), start at around
    20 minutes. The rice will be done when the grains are
    poking up like grass and are tender and the water is
    fully absorbed; the grains shouldn't look wet or mushy.
    If the rice isn't done, keep microwaving it in 1 to 2
    minute increments. After the rice is cooked, let it rest,
    undisturbed, in the closed microwave for another 5
    minutes, then fluff it with a fork or rice paddle. (Some
    condensation may collect in the interior of the
    microwave but can be easily wiped dry.)

    By: Priya Krishna

    Yield: About 3 cups cooked rice (about 4 servings)

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Kitchen

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