Make-Ahead Converted Rice** -- xposted

[Guest guest]

Here is a recipe for converted rice that you keep in fridge or freezer and

then pop into various dishes. (See author's notes below.) I have not tried

this yet.

 

Brenda Adams

 

 

* Exported from MasterCook *

 

Make-Ahead Converted Rice**

 

Recipe By :Dinners in a Dish or a Dash, by Jean Anderson (2000)

Serving Size : 0 Preparation Time :0:00

Categories : Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 quarts water

4 cups uncooked converted white rice -- no substitute

 

** This recipe is make ahead recipe -- put into FRIDGE or FREEZER to have

on hand when you need it. See notes.

 

Bring water to rapid boil in large (at least 4-1/2 quart), heavy saucepan

over high heat.

 

Add rice, stir well, then return to rapid boil. Adjust heat so water stays

at gentle but steady ripple and cook uncovered until all water is absorbed,

about 20 minutes. Do not stir.

 

Fluff rice gently with fork and cool 1 hour. Do not cover.

 

Fluff rice gently again, then spoon lightly -- do NOT pack -- into plastic

storage containers, snap on lids, label, and date. Set in refrigerator or

freezer.

 

To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork

lightly apart, and balance sieve in top of large, heavy saucepan over 2

inches boiling water. Cover loosely with lid or foil and steam just until

heated through, 3 to 5 minutes, but times will vary according to amount of

rice being reheated and whether it's refrigerated or frozen. Fluff with

fork and serve.

 

Maximum refrigerator storage time: 7 to 10 days. Maximum freezer storage

time: 3 months.

 

Freezing info: When freezing rice, use 1 or 2 cup containers so it's

easier to withdraw amounts you are most likely to need (frozen en masse,

rice tends to form a solid brick.)

 

Typos by Brenda Adams <badams007

 

Description:

" Rice to stash in freezer or fridge. "

Yield:

" 16 cups "

 

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NOTES : " Many years ago I learned to cook rice ahead of time and stash it

in refrigerator or freezer. The trick is to cook it just until al dente

(firm-tender) so that the grains remain separate instead of clumping. Few

staples are handier to have because cooked rice can be slipped --

refrigerator cold, even solidly frozen -- into casseroles, soups, salads,

stews, and stir-fries. Then, too, it can be reheated and used as a

backdrop for dozens of other recipes. This is the method I've evolved for

cook-ahead rice. It continues to serve me well. "