Overcooked rice... now what?!


Question: i overcooked some Thai rice, so its the texture and taste of like rice kasha (rice porridge). i dont want to waste food, so can anyone suggest a dish to make out of that "goo"?

its not as bad as it sounds, its quite edible, but hubby doesnt like the taste much and i can only eat so much, and i made quite a bit. ;)


Answers: i overcooked some Thai rice, so its the texture and taste of like rice kasha (rice porridge). i dont want to waste food, so can anyone suggest a dish to make out of that "goo"?

its not as bad as it sounds, its quite edible, but hubby doesnt like the taste much and i can only eat so much, and i made quite a bit. ;)

How about allowing it to cool, forming it into rice patties, dusting them with flour and then frying them?

You could try to dry it out on a baking sheet in a low oven, just spread it out as evenly as possible.

How about using the rice to make ARANCINI (Italian fried rice balls)...except these will be Thai fried rice balls. Or you could just use the rice in some soup.

sometimes putting overcooked rice in a strainer and running hot water over it takes the goo off

RICE PUDDING
Yield: 6 to 8 servings

1/2 cup dried red currants
1/2 cup NECELO (walnut liquor)
4 cups milk
5 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 cup Arborio rice
1 cup heavy cream
1/3 cup walnut pieces
Mint sprigs and powdered sugar, for garnish

Combine the currants and NECELO to soak for 8 hours. Preheat oven to 350 degrees. Butter a 3 quart baking dish. In a medium bowl combine the milk, sugar, vanilla, rice, and cream, mix thoroughly. Pour into a prepared baking dish. Bake, uncovered until the rice is cooked and almost all the liquid has been absorbed, about 2 hours. Make sure you stir the mixture every 20 minutes or so. Meanwhile, drain the currants. Remove the pudding from the oven and fold in the walnuts and currants. Serve hot or chilled. Garnish with the mint and powdered sugar.

RICE CUSTARD PUDDING

1/2 cup rice
1 1/2 cups boiling water
2 eggs
1/2 cup sugar
1 tablespoon dark rum (optional)
1/2 tsp. salt
1/4 tsp. nutmeg
2 cups milk
1/4 cup golden raisins

Measure out raisins and soak them in a teacup with 1 tablespoon of rum (optionally, hot water may be used).
Select long or short grain rice (do not use Minute Rice for this recipe). Wash the rice thoroughly until the water runs clear in cold running water; drain. Sprinkle rice into boiling water.

Cover and cook gently over low heat until all the water has been absorbed and rice is tender. This should take about 20 minutes.

In a medium large bowl, beat eggs using a fork. Stir in sugar, salt and nutmeg, milk, cooked rice and raisins (with rum).

Transfer mixture to a buttered 1 quart ovenproof baking dish or small CrockPot.

Bake at 325°F for 1 1/2-2 hours or high setting in a CrockPot.

Note: A CrockPot Bread N' Cake Bake pan works well in a CrockPot for this recipe. If you use one of these, add 2 cups of water to the bottom of the CrockPot to allow the pudding to steam.

A few drops of vanilla can be stirred in during the last 30 minutes of cooking for extra flavor.

Since the rice is already made just follow the recipe using the cooked rice.

hope these help. good luck and enjoy.

Rice pudding?
..with a bit of cream, nutmeg, cinnamon, and dates.
mmmmmm

Overcooked rice, thats easy.
Through it with some hamburger, some green peppers and onions, ..make it a dish

Mix it with 4 glasses of milk+11/2 glasses of sugar+1 tsp vanilla+1/2 glass of cream+1/4glass of butter.Spread it on a baking pan then oven.Check until you'll find it goldenyellow on top.Ready to serve.

if you didn't find a good answer till now just donate it, a lot of people would love to have it, as is.but don't dumb it.





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