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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(11 of 11)
Sep 8, 2009 6:30 PM
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This happened to me when my foil cover wasn't on tightly enough. I use heavy duty foil now and make sure no steam can get out. Sometimes the type and amount of meat I am cooking can affect how much moisture is in the pan too. It's kind of hit and miss sometimes and I haven't found an exact formula yet.
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Lisa
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Janet S.
Posts:
1,503
From:
Canada
Registered:
8/16/05
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(10 of 11)
Sep 6, 2009 9:49 AM
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Kathleen, is this the recipe you were using: Cheesy Chicken and Rice Casserole If this is the one, I can see a couple of places where things might have gone wrong: it needs to be in a 2-quart shallow baking dish, and calls for having the casserole covered for the entire baking time. With 4 out of 5 stars and over 1700 reviews of the recipe, it looks like it's mostly successful, and I hope it works out for you! • Janet |
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Penny
Posts:
1,269
Registered:
10/9/04
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(9 of 11)
Sep 5, 2009 7:50 AM
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Kathleen, when I have made rice in cream soup, on top of the stove, I also add a cup of water. I think your problem with the rice is not enough liquid even though you followed recipe directions. Try layering the rice, add a cup of water then continue with the recipe. Also covering the dish will retain liquid...Penny
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chopsticks are the reason the Japanese did not invent custard
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Kathleen Thomas
Posts:
2
Registered:
9/2/09
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(8 of 11)
Sep 4, 2009 11:21 PM
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The recipe calls for it all to be in one pan. I am really disappointed that we have not had any kind of response. If anyone knows why this didn't cook properly, I would really apprecaite it. There must have been others who have had this same problem.
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Guest
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(7 of 11)
Sep 3, 2009 10:38 AM
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> I made the chicken and rice cassarole with cream of chicken soup and veggies in one pan. I followed the directions exactly, but my rice did not cook. It did not ask for instant rice - said to use regular rice. I cooked it for close to 2 hours. The chicken came out fantastic, but the rice was not cooked all the way and was crunchy. I had just made cupcakes in my oven and they came out fine in the required time frame so I don't think it is my oven. What did I do wrong? My husband had tried to make a similar recipe once before and it too did not come out right., Help please.
OMG... I had the same exact question. Im new to cooking. I dont see an answer posted here for your question tho? So why didnt the rice cook? Is it because it should be cooked separately then added to the rest of the ingriedients and then baked? Or should it have cooked with the water that was added?
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Kathleen Thomas
Posts:
2
Registered:
9/2/09
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(6 of 11)
Sep 2, 2009 10:27 PM
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I made the chicken and rice cassarole with cream of chicken soup and veggies in one pan. I followed the directions exactly, but my rice did not cook. It did not ask for instant rice - said to use regular rice. I cooked it for close to 2 hours. The chicken came out fantastic, but the rice was not cooked all the way and was crunchy. I had just made cupcakes in my oven and they came out fine in the required time frame so I don't think it is my oven. What did I do wrong? My husband had tried to make a similar recipe once before and it too did not come out right., Help please.
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Janet S.
Posts:
1,503
From:
Canada
Registered:
8/16/05
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(5 of 11)
Feb 15, 2009 1:13 PM
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Hi Kelly, and welcome! How did your rice dish work out? • Janet
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David Griggs
Posts:
930
From:
South Carolina 'smiling faces, beautiful places'
Registered:
8/13/06
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(4 of 11)
Feb 12, 2009 6:10 PM
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I thought all instant rice was 'precooked'... and was just wondering if Kelly was just being confused by the label and should proceed with recipe 'as is' or actually talking about leftover prepared instant rice.
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....... eat mo' grits
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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(3 of 11)
Feb 11, 2009 4:54 PM
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Kelly,
Penny is on the right track. You need to cut down on the liquid by the amount of rice. With instant rice it absorbs 1 cup of liquid for 1 cup of rice.
I like the idea of adding it at the end of the recipe and reheat it. If you add it at the beginning the rice would pretty much dissolve.
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Penny
Posts:
1,269
Registered:
10/9/04
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(2 of 11)
Feb 11, 2009 3:53 PM
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Hi Kelly and welcome to the table. First of all it's not a stupid question. We're all here to help and I know with the great cooks we have here some one will always come up with an answer.
I have noticed that most recipes that call for uncooked instant rice are casseroles. You layer the rice, top with chicken etc. and then pour a flavored liquid on top. As you bake the casserole the rice absorbs the liquid and you have a meal in one dish. My suggestion is to cook the recipe without the rice and less liquid. When the recipe is cooked add the juice from it to the cold,cooked rice and as you warm it up you should find the rice will absorbed the extra flavored liquid.
Penny.
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....A balanced diet is a cookie in each hand...
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Kelly O'Malley
Posts:
1
Registered:
2/11/09
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(1 of 11)
Feb 11, 2009 9:41 AM
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Hello all!
This is a stupid question but ...
for any of the recipes that call for "uncooked instant rice" .... what happens if you only have precooked instant rice??? does it make that much of a difference?
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