Sunday's Menu

I'm hosting a gathering of the Clan Ranger tonight and thought the
following would be easy enough while helping those on "Lite"
diets.

Baked chicken breast in orange sauce and cinnamon
(Bone-in, skin on)

Roasted carrots, Yukons, garlic, and acorn squash

Green salad with balsamic vinegar

I've had a request for white rice (my personal albatross) as well
but am shying away from that.

Other ideas? Variations?

Many thanks!

The Ranger
==
Greeks like me have a basic flaw - we tend to build watches when
people only want the time.
-- Dimitri, ACC Aug. '05

"sarah bennett" <[email hidden]> wrote in message
news:Yvuyf.4820>

I find that cooking the rice as if it were a pilaf (i.e. cooking the

Quoted message said:

rice and oil together and then adding hot water/stock) helps
tremedously with cooking white rice (esp. aromatic ones)

I am rubbish at cooking rice🙁 so much so that I bought myself an
electric rice cooker

O awaiting the shouts of dirision🙂

Ophelia said:

"sarah bennett" <[email hidden]> wrote in message
news:Yvuyf.4820>

I find that cooking the rice as if it were a pilaf (i.e. cooking the

Quoted message said:

rice and oil together and then adding hot water/stock) helps
tremedously with cooking white rice (esp. aromatic ones)

I am rubbish at cooking rice🙁 so much so that I bought myself an
electric rice cooker

O awaiting the shouts of dirision🙂

Sound like a good idea to me. My Chinese friends have one which may be
a hint that it is a good idea.

Another way to tackle rice is the standard 2 to 2 water - rice ratio,
put it in covered dish and bake it.
John Kane, Kingston ON Canada

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

"sarah bennett" <[email hidden]> wrote in message
news:Yvuyf.4820>

I find that cooking the rice as if it were a pilaf (i.e. cooking the

Quoted message said:

rice and oil together and then adding hot water/stock) helps
tremedously with cooking white rice (esp. aromatic ones)

I am rubbish at cooking rice🙁 so much so that I bought myself an
electric rice cooker

O awaiting the shouts of dirision🙂

Sound like a good idea to me. My Chinese friends have one which may be
a hint that it is a good idea.

🙂)

Ophelia wrote on 15 Jan 2006 in rec.food.cooking

Quoted message said:

"sarah bennett" <[email hidden]> wrote in message
news:Yvuyf.4820>

I find that cooking the rice as if it were a pilaf (i.e. cooking the

Quoted message said:

rice and oil together and then adding hot water/stock) helps
tremedously with cooking white rice (esp. aromatic ones)

I am rubbish at cooking rice🙁 so much so that I bought myself an
electric rice cooker

O awaiting the shouts of dirision🙂

I find my small auto rice maker quite a nice handy lttle unit.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

[email hidden] wrote on 15 Jan 2006 in rec.food.cooking

Quoted message said:

Ophelia said:

"sarah bennett" <[email hidden]> wrote in message
news:Yvuyf.4820>

I find that cooking the rice as if it were a pilaf (i.e. cooking the

Quoted message said:

rice and oil together and then adding hot water/stock) helps
tremedously with cooking white rice (esp. aromatic ones)

I am rubbish at cooking rice🙁 so much so that I bought myself an
electric rice cooker

O awaiting the shouts of dirision🙂

Sound like a good idea to me. My Chinese friends have one which may be
a hint that it is a good idea.

Another way to tackle rice is the standard 2 to 2 water - rice ratio,
put it in covered dish and bake it.
John Kane, Kingston ON Canada

When serving large groups ....cooked white rice can be purchased cheap at
a chinese restaurant.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Ophelia said:

"sarah bennett" <[email hidden]> wrote in message
news:Yvuyf.4820>

I find that cooking the rice as if it were a pilaf (i.e. cooking the

Quoted message said:

rice and oil together and then adding hot water/stock) helps
tremedously with cooking white rice (esp. aromatic ones)

I am rubbish at cooking rice🙁 so much so that I bought myself an
electric rice cooker

O awaiting the shouts of dirision🙂

I make so much rice and could never make it on the stove top either. I got the
rice cooker, A National, and there hasn't been a problem since. It's one of
the appliances that never leaves the counter because I use it so often.

I'm having a sushi party later this month and that thing will be
indespensible.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia wrote on 15 Jan 2006 in rec.food.cooking

Quoted message said:

"sarah bennett" <[email hidden]> wrote in message
news:Yvuyf.4820>

I find that cooking the rice as if it were a pilaf (i.e. cooking the

Quoted message said:

rice and oil together and then adding hot water/stock) helps
tremedously with cooking white rice (esp. aromatic ones)

I am rubbish at cooking rice🙁 so much so that I bought myself an
electric rice cooker

O awaiting the shouts of dirision🙂

I find my small auto rice maker quite a nice handy lttle unit.

🙂)

"The Bubbo" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

"sarah bennett" <[email hidden]> wrote in message
news:Yvuyf.4820>

I find that cooking the rice as if it were a pilaf (i.e. cooking the

Quoted message said:

rice and oil together and then adding hot water/stock) helps
tremedously with cooking white rice (esp. aromatic ones)

I am rubbish at cooking rice🙁 so much so that I bought myself an
electric rice cooker

O awaiting the shouts of dirision🙂

I make so much rice and could never make it on the stove top either. I
got the
rice cooker, A National, and there hasn't been a problem since. It's
one of
the appliances that never leaves the counter because I use it so
often.

I'm having a sushi party later this month and that thing will be
indespensible.

I am feeling much better about mine now🙂)) I was sure I would be
derided🙂)

Ophelia said:

Quoted message said:

I make so much rice and could never make it on the stove top either. I
got the
rice cooker, A National, and there hasn't been a problem since. It's
one of
the appliances that never leaves the counter because I use it so
often.

I'm having a sushi party later this month and that thing will be
indespensible.

I am feeling much better about mine now🙂)) I was sure I would be
derided🙂)

oh pffft. You're using a tool that allows you greater success than your other
options. Anyone who derides you probably also spends too much time in
alt.binaries.live.nude.davidhasselhoff to understand the real world!

I've had mine since 1997 and the only thing I've noticed is that over the
years I've had to slightly increase the water to rice ratio. Other than that,
the thing works like a charm

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

On Sun 15 Jan 2006 09:30:45a, Thus Spake Zarathustra, or was it Ophelia?

Quoted message said:

"sarah bennett" <[email hidden]> wrote in message
news:Yvuyf.4820>

I find that cooking the rice as if it were a pilaf (i.e. cooking the

Quoted message said:

rice and oil together and then adding hot water/stock) helps
tremedously with cooking white rice (esp. aromatic ones)

I am rubbish at cooking rice🙁 so much so that I bought myself an
electric rice cooker

O awaiting the shouts of dirision🙂

Lots of folks prefer using a rice cooker. Being the small appliance and
gadget junkie that I am, I would certainly own one, too, but we don't eat
enough rice to justify it.

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

Remove all "[censored]'s" from address to e-mail directly.

The Bubbo wrote on 15 Jan 2006 in rec.food.cooking

Quoted message said:

Ophelia said:

Quoted message said:

I make so much rice and could never make it on the stove top
either. I got the
rice cooker, A National, and there hasn't been a problem since.
It's one of
the appliances that never leaves the counter because I use it so
often.

I'm having a sushi party later this month and that thing will be
indespensible.

I am feeling much better about mine now🙂)) I was sure I would be
derided🙂)

oh pffft. You're using a tool that allows you greater success than
your other options. Anyone who derides you probably also spends too
much time in alt.binaries.live.nude.davidhasselhoff to understand the
real world!

I've had mine since 1997 and the only thing I've noticed is that over
the years I've had to slightly increase the water to rice ratio. Other
than that, the thing works like a charm

I used to be able to cook rice in the microwave...But that was when there
were 4 of us...now there's just me and also with a different microwave. I
made basmati rice most nights for supper. But that was in the early 90's.
Now I'm outa practice. Hence the rice cooker.

It's like most things you do repeatedly after a while you don't need to
measure or anything, you just know. Well since the new nuker and the
smaller quanities, I just didn't know anymore. And it was a pain to make
3 or 4 batches of rice so's 1 batch would be eatible. Hence the rice
maker. Plus I rarely eat rice anymore...low carbing and diabetic
reasons...Sure I'll cheat and eat say 1/2 cup of cooked rice now and
then, usually when dining out. So to get 1/2 cup cooked rice you need to
cook less than 1/4 cup raw rice, that is possible in my rice cooker but
not so likely in the nuker.

I like my rice buttered...How do you like your rice?

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"The Bubbo" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

Quoted message said:

I make so much rice and could never make it on the stove top either.
I
got the
rice cooker, A National, and there hasn't been a problem since. It's
one of
the appliances that never leaves the counter because I use it so
often.

I'm having a sushi party later this month and that thing will be
indespensible.

I am feeling much better about mine now🙂)) I was sure I would be
derided🙂)

oh pffft. You're using a tool that allows you greater success than
your other
options. Anyone who derides you probably also spends too much time in
alt.binaries.live.nude.davidhasselhoff to understand the real world!

<G>

Quoted message said:

I've had mine since 1997 and the only thing I've noticed is that over
the
years I've had to slightly increase the water to rice ratio. Other
than that,
the thing works like a charm

Oh yes I have to do that too🙂)

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The Bubbo wrote on 15 Jan 2006 in rec.food.cooking

Quoted message said:

Ophelia said:

>
> I make so much rice and could never make it on the stove top
> either. I got the
> rice cooker, A National, and there hasn't been a problem since.
> It's one of
> the appliances that never leaves the counter because I use it so
> often.
>
> I'm having a sushi party later this month and that thing will be
> indespensible.

I am feeling much better about mine now🙂)) I was sure I would be
derided🙂)

oh pffft. You're using a tool that allows you greater success than
your other options. Anyone who derides you probably also spends too
much time in alt.binaries.live.nude.davidhasselhoff to understand the
real world!

I've had mine since 1997 and the only thing I've noticed is that over
the years I've had to slightly increase the water to rice ratio.
Other
than that, the thing works like a charm

I used to be able to cook rice in the microwave...But that was when
there
were 4 of us...now there's just me and also with a different
microwave. I
made basmati rice most nights for supper. But that was in the early
90's.
Now I'm outa practice. Hence the rice cooker.

It's like most things you do repeatedly after a while you don't need
to
measure or anything, you just know. Well since the new nuker and the
smaller quanities, I just didn't know anymore. And it was a pain to
make
3 or 4 batches of rice so's 1 batch would be eatible. Hence the rice
maker. Plus I rarely eat rice anymore...low carbing and diabetic
reasons...Sure I'll cheat and eat say 1/2 cup of cooked rice now and
then, usually when dining out. So to get 1/2 cup cooked rice you need
to
cook less than 1/4 cup raw rice, that is possible in my rice cooker
but
not so likely in the nuker.

I like my rice buttered...How do you like your rice?

I like to make mine with chicken stock and peas🙂

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 15 Jan 2006 09:30:45a, Thus Spake Zarathustra, or was it
Ophelia?

Quoted message said:

"sarah bennett" <[email hidden]> wrote in message
news:Yvuyf.4820>

I find that cooking the rice as if it were a pilaf (i.e. cooking the

Quoted message said:

rice and oil together and then adding hot water/stock) helps
tremedously with cooking white rice (esp. aromatic ones)

I am rubbish at cooking rice🙁 so much so that I bought myself an
electric rice cooker

O awaiting the shouts of dirision🙂

Lots of folks prefer using a rice cooker. Being the small appliance
and
gadget junkie that I am, I would certainly own one, too, but we don't
eat
enough rice to justify it.

Well we eat very little but I can always justify a new small
appliance🙂)

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"sarah bennett" <[email hidden]> wrote in message
news:Yvuyf.4820>

I find that cooking the rice as if it were a pilaf (i.e. cooking the

Quoted message said:

rice and oil together and then adding hot water/stock) helps tremedously
with cooking white rice (esp. aromatic ones)

I am rubbish at cooking rice🙁 so much so that I bought myself an electric
rice cooker

O awaiting the shouts of dirision🙂

No shouts here. I used to have one, becuase I used to be terrible at making
rice. SOmewhere along the way, I figured it out and gave the rice cooker
away.

Now, mashed potatoes are the bane of my culinary existence. Can't make
decent ones to save my life. If only they had a small appliance for that!
:-)

C

One time on Usenet said:

"sarah bennett" <[email hidden]> wrote in message
news:Yvuyf.4820>

Quoted message said:

Quoted message said:

I find that cooking the rice as if it were a pilaf (i.e. cooking the
rice and oil together and then adding hot water/stock) helps
tremedously with cooking white rice (esp. aromatic ones)

Quoted message said:

I am rubbish at cooking rice🙁 so much so that I bought myself an
electric rice cooker

O awaiting the shouts of dirision🙂

Not from me, I have one too. As for dinner tonight, we're going out.
It's my birthday today...

--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

On Sun, 15 Jan 2006 20:52:58 GMT, [email hidden]

(S'mee) said:

Not from me, I have one too. As for dinner tonight, we're going out.
It's my birthday today...

Happy birthday, Jani!

serene

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Ophelia said:

"sarah bennett" <[email hidden]> wrote in message
news:Yvuyf.4820>

I find that cooking the rice as if it were a pilaf (i.e. cooking the

Quoted message said:

rice and oil together and then adding hot water/stock) helps
tremedously with cooking white rice (esp. aromatic ones)

I am rubbish at cooking rice🙁 so much so that I bought myself an
electric rice cooker

O awaiting the shouts of dirision🙂

Sound like a good idea to me. My Chinese friends have one which may be
a hint that it is a good idea.

Another way to tackle rice is the standard 2 to 2 water - rice ratio,
put it in covered dish and bake it.
John Kane, Kingston ON Canada

I've always cooked rice at a 2:1 ratio of water to rice. Comes out
perfectly every time after 15-20 minutes.