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Re: What kind of rice?

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  • James P
    You got it!
    Message 1 of 9 , Nov 3, 2012
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      You got it!

      --- In dutchovencooking@yahoogroups.com, Greg Jacobs <gkjacobs2001@...> wrote:
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      > That sounds great!! We'll be there in about 10 hours, save us some would you?
      > HAHAHA!!
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      > --- On Sat, 11/3/12, James P <lighthousecreations@...> wrote:
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      > From: James P <lighthousecreations@...>
      > Subject: [dutchovencooking] Re: What kind of rice?
      > To: dutchovencooking@yahoogroups.com
      > Date: Saturday, November 3, 2012, 10:20 AM
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      > Thanks to all for your comments. I'm making chicken pot pie today!
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      > --- In dutchovencooking@yahoogroups.com, Doubting Thomas <tomdoubts@> wrote:
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      > > We use "LONG GRAIN"  and or Long Grain/Wild Rice combo.
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      > > cooks up great
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      > > doesn't get all mushy
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      > > Good Luck
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      > > ________________________________
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      > > From: beeman <amendment2@>
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      > > To: dutchovencooking@yahoogroups.com
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      > > Sent: Saturday, November 3, 2012 5:12 AM
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      > > Subject: [dutchovencooking] Re: What kind of rice?
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      > > Here is my opinion and I will sayright off that you get what you pay for!
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      > > As far as the rice goes, brown rice takes almost an hour to cook since it hasn't had a lot of the outside layers polished off. It is more complete food that white rice also, generally. OR I would say include less added liquid. Depending on the type of chicken you use, it can have a lot of injected liquid, which is often salty. I am referring to a whole chicken, not necessarily chicken parts. Look at the packaging, which will often say something like 20% solution added. You cut it up to use in the recipe and the liquid will add to the amount as it cooks.
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      > > --- In dutchovencooking@yahoogroups.com, Greg Jacobs <gkjacobs2001@> wrote:
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      > > > Try basmati (sp) rice next time!!
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      > > > --- On Fri, 11/2/12, James P <lighthousecreations@> wrote:
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      > > > From: James P <lighthousecreations@>
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      > > > Subject: [dutchovencooking] What kind of rice?
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      > > > To: dutchovencooking@yahoogroups.com
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      > > > Date: Friday, November 2, 2012, 12:13 PM
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      > > > I made a Chicken and Rice meal a few days ago. Three things: it was quite salty, the rice was somewhat reduced to mush after cooking for an hour and the ratio of rice to chicken was off (in favor of the chicken). I substituted Uncle Ben's Wild Rice medley which was probably the problem on all three counts. I guess it was a precooked rice which wouldn't have expanded like a long grain or medium grain rice. More rice would have absorbed more salt plus I used the seasoning packet from the rice packet which, of course had salt. Am I correct with these assumptions? And my basic question is: which type of rice will stand up to cooking for an hour or longer without breaking down? I think I got the recipe from this group. The type of rice was not specified. After all the problems, I enjoyed it. It was quite good and I want to make it again. Also, the original recipe called for Lipton's Onion Soup Mix, which of course, had a great deal of sodium. I'll
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      > > > probably omit that next time.
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