attn Serene

Hi Jen!

"Jen" wrote
...

Quoted message said:

I know everyone wanted to ridicule you about that chicken rice soup

Got some real 'winners' here I admit.

Quoted message said:

casserole thing. Bu I'm curious to try it. I don't think I've ever made
anything with soups in it before. But I'm just wondering if the
quantities were right. You said 6 chicken thighs, 3 cans soup, 3 cans
water, 3 cans milk, and 2 cups rice. It seems like a lot of liquid. Did
you try it?

I didnt see the origional but lets see what happenes here.

The 2 cups of dry rice will soak up 4 cups of water. Thats a solid rice and
I think you wanted a soupy thing a bit like congee/juk. I havent measured a
can to see but seems it's a 1/4 cup more or so there so the 3 cans of water
would match the rice pretty much. I dunno about simmering that much milk
that long. Seems it would curdle? Yet if the thighs were not cooked, they
would have to go that way. Perhaps the milk was added near the end? I
think I'd add 2 cans chicken stock at the start then and 1 can 'cream' near
the end.

You don't mention any spices but there are several that would work well and
enhance this.

Jen said:

I know everyone wanted to ridicule you about that chicken rice soup
casserole thing. Bu I'm curious to try it. I don't think I've ever made
anything with soups in it before. But I'm just wondering if the quantities
were right. You said 6 chicken thighs, 3 cans soup, 3 cans water, 3 cans
milk, and 2 cups rice. It seems like a lot of liquid. Did you try it?

No one seemed to ridicule me too much. I took everyone's warnings
about too much liquid to heart, and I halved the liquid (used just 3
cans of milk instead of 3 and 3), and I shouldn't have. The rice
came out only partially cooked when all was said and done, after all
the liquid absorbed, so I had areas of fully cooked rice, but mostly
clumps of way-undercooked. I will use all the liquid next time, but
I'll need a bigger baking dish.

Serene
--
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"Serene" wrote
..

Quoted message said:

Jen said:

I know everyone wanted to ridicule you about that chicken rice soup
casserole thing. Bu I'm curious to try it. I don't think I've ever made
anything with soups in it before. But I'm just wondering if the
quantities were right. You said 6 chicken thighs, 3 cans soup, 3 cans
water, 3 cans milk, and 2 cups rice. It seems like a lot of liquid. Did
you try it?

No one seemed to ridicule me too much. I took everyone's warnings about
too much liquid to heart, and I halved the liquid (used just 3 cans of
milk instead of 3 and 3), and I shouldn't have. The rice came out only
partially cooked when all was said and done, after all the liquid
absorbed, so I had areas of fully cooked rice, but mostly clumps of
way-undercooked. I will use all the liquid next time, but I'll need a
bigger baking dish.

Grin, I'd reduce it a little but not much. So it was baked? My reply had
not taken that track when I was thinking about adding milk.

I will use all the liquid next time, but

Quoted message said:

I'll need a bigger baking dish.

So it makes heaps? Maybe I'll halve ALL the ingredients then. How many
people would it serve?

Thanks

Jen said:

I will use all the liquid next time, but

Quoted message said:

I'll need a bigger baking dish.

So it makes heaps? Maybe I'll halve ALL the ingredients then. How many
people would it serve?

Four to six, easily. The three of us didn't come near to finishing it.

Serene
--
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"I reverse the phrase of Voltaire, and say that if God really
existed, it would be necessary to abolish him." [Mikhail Bakunin]