Anyone have any recipes using parboiled rice? Think, Uncle Ben's. I have ...

M

michael-in-phoenix

Well-known member
...5 pounds of it that came to me as a sample. I tried boiling it and eating it like regular rice ....Blech! Tastes like cardboard.

Anything out there like a baked casserole or something? I'm gonna hafta mask the taste of this stuff.

Michael

 
I was raised on it but I can't eat it now. Can you donate it to a hospice or homeless shelter?

And now for one of my favorite Julia quotes, concerning parboiled rice:

"'Converted,' by the way, is the patented term for an avuncular brand of parboiled rice, and the manufacturer will sue anybody who uses the term as a generic."

(I had to look up "avuncular.")

 
Zucchine and Rice

Zucchini and Rice aka in my home as “Zuke Me “

2 tbs. butter or marg.
1 tbs veg. oil
1 large onion chopped
2 tsp. minced garlic ( I use a bit more)
2 pound zucchini – scrubbed and shredded (about 5 cups)
1 tbs. flour (for Passover I used matza meal)
2 ½ c. half and half – (I use cream and milk – probably more milk)
½ c. rice
1 c. grated Parmesan (4 oz.) – (I use a cup by volume

Heat oven to 425. Heat butter and oil- add onion. Stir until tender.
Add garlic and zucchini – increase heat to medium high. Stir 5 minutes
until zucchini releases juices. Sprinkle with flour and stir 1 minute more.
Stir in half and half, rice, ¾ c. cheese . Sprinkle remaining ¼ parmesean on top.
Bake uncovered 30-35 minutes until golden
And bubbly. Remove let stand for 10 minutes to set.

I bake it in a 9x13 pyrex. Last night I had 3 sides and baked them altogether at 350.
So I let this go a bit longer. I think I usually bake at 350.
We often have this as a meal with a salad.

 
Santa Fe Chicken Casserole

This has great taste, the chicken breast tends to get dry. If thighs are popular at your table, they might work better.

* Exported for MasterCook 4 by Living Cookbook *

Santa Fe Chicken Casserole

Recipe By : Arlene Lightsey's Old Post Office Cafe Cookbook from Comfort Texas
Serving Size : 0 Preparation Time: 0:00
Categories : Chicken Main Dish
Mexican


Amount Measure Ingredient -- Preparation Method

2 Tbs vegetable oil
1 1/4 lbs boned and skinned chicken breasts,
-- cut into bite-sized pieces
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp chili powder
1 bunch green onions, chopped, including part of green tops
1 small green bell pepper, chopped
1 clove garlic, minced
1 10-oz can diced Ro-Tel tomatoes and green chiles
2 cups low-sodium chicken broth
1 1/2 cups uncooked Uncle Ben's Converted rice (don't
-- substitute)
1 cup shredded Monterey Jack cheese

1. Heat oil in skillet. Place chicken pieces in hot oil and sprinkle with
paprika, pepper, salt, garlic powder, cumin and chili powder. Sauté,
stirring occasionally, over medium heat for 2 to 3 minutes. Add onion, bell
pepper and fresh garlic. Cook about 5 minutes, stirring frequently. Mix
canned tomatoes and green chiles with chicken broth. Add to skillet and
bring to a boil. Stir in rice, return to a boil. Cover and reduce heat to a
low simmer. Do not stir. Cook, covered, until the rice is just done. This
will take about 20 minutes. (You do not want the rice totally dry.) Sprinkle
cheese over top, do not stir. Turn heat off and replace lid to melt cheese.

Comments: This is spicy comfort food. The recipe came from a Texas newspaper
and sites the source as Arlene Lightsey's Old Post Office Cafe Cookbook from
Comfort Texas. It is just as good with out the cheese. I serve this with
tomato and avocado salad and flour tortillas, green beans are good on the
side.

Recipe Source: Arlene Lightsey's Old Post Office Cafe Cookbook from Comfort
Texas


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Shrimp Jambalaya

I've not made this, not sure where I got it, looks like it was clipped from a Sam's club mail-out as the back side has several of their products pictured.

* Exported for MasterCook 4 by Living Cookbook *

Shrimp Jambalaya

Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Ham Main Dish
Rice Shellfish
Shellfish


Amount Measure Ingredient -- Preparation Method

4 Tbs bacon drippings
1 cup coarsely chopped yellow onion
2 cloves garlic, chopped (optional)
1 cup chopped green bell pepper
1/2 cup chopped celery
2 Tbs minced fresh parsley
6 oz smoked ham, cubed (3/8-inch)
1/2 tsp dried thyme
1/4 tsp cayenne pepper
2 cups diced canned tomatoes, with their juices
1 cup canned tomato sauce
1 1/2 cups chicken stock
1 1/2 cups converted rice
kosher salt and freshly ground black
-- pepper, to taste
1 1/2 lbs colossal uncooked shrimp
garnish: fresh parsley, minced

1. In a large Dutch oven over medium heat, sauté the onion, garlic, green
bell pepper and celery in the bacon drippings until the vegetables are soft
and onions are translucent (about 10 minutes). Add the parsley, thyme,
cayenne pepper and ham; continue to sauté, stirring often, until the ham is
warmed throughout and cayenne becomes aromatic (about 5 minutes). Add
tomatoes, tomato sauce, chicken stock, salt and pepper (to taste) and
simmer, uncovered, for 5 minutes. Add the converted rice and allow the rice
to simmer until almost all the liquid has been absorbed (about 40 minutes).
Check the rice periodically to be sure it is not sticking to the bottom.

2. Once the rice is done and almost all of the liquid is absorbed, add
colossal uncooked shrimp (21 to 25 count) and stir the jambalaya to
distribute the shrimp throughout. Continue to simmer until the shrimp are
cooked (about 15 minutes).

3. Taste one last time and adjust seasoning, as desired.

4. For individual servings, scoop a generous portion of jambalaya into a
warmed bowl, place a cooked shrimp on top and garnish with fresh parsley.

Comments: A standard in the repertoire of many southern cooks, Jambalaya is
one of those dishes you make with whatever is on hand, including sausage,
ham, chicken, duck and alligator. In the Gulf States, shrimp is often
available. This version is a New Orleans Creole-style, distinguished as
"red" jambalaya that uses both tomato and chicken stock to add flavor and
body.


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

 
Much worse, lol. To me, rice is so high in calories I don't want it if it isn't really tasty.

I bet a local church or shelter would take an open bag.

 
No, wait...it's Instant Grits that gets rid of Fire Ants. I've no idea what Uncle Ben's gets rid of.

 
IMHO, Uncle Ben's (or converted) rice is the best choice for rice dishes that call for long grain

white rice and do not specify arborio, jasmine or sushi rice.

Here's some of my favorites:

CONFETTI RICE ( An Uncle Ben's recipe)
Prepare rice according to basic recipe package directions, omitting salt and substituting chicken broth for water. Saute celery, onion and red bell pepper in butter until "crisp-tender." Stir into cooked rice before serving.

ORANGE RICE
2 cups water
1/2 cup orange juice
1 Tbl. grated orange rind
1 tsp. salt
1 cup uncooked regular rice

Combine first four ingredients in a medium saucepan. Bring to a boil; add rice. Reduce heat and simmer, covered, 25 minutes or until liquid is absorbed. (

CLASSIC SAFFRON RICE (Penzey's)
1 cup long grain white rice
2 cups water or chicken stock (use stock, please!)
1 Tbl. butter
1 Tbl. finely minced onion (optional)
1/2 tsp. salt
1 small pinch Saffron, crumbled

Place butter and onion in a heavy quart saucepan. Saute over medium heat until onion is translucent. Add rice, saffron, water or stock and salt. Bring to a rolling boil. Cover, reduce heat to simmer, cook until rice is tender and liquid is absorbed (about 18 minutes).

CRANBERRY PILAF DRESSING
1 cup white rice
3/4 cup cried cranberries
1 Tbl. butter
3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup toasted, chopped pecans
1/4 cup chopped parsley
3/4 tsp. poultry seasoning
1/4 tsp. pepper

Prepare rice according to package directions. For additional flavor, prepare in chicken broth instead of water. Place cranberries in a bowl and cover with hot water. Set aside. In a large skillet, melt butter and saute onion and celery until tender. Drain cranberries. Stir cranberries, pecans and spices into vegetables. Fold in rice and serve.

RICE WITH CHEESE AND ONIONS

 
IMHO, Uncle Ben's (or converted) rice is the best choice for rice dishes that call for long grain

white rice and do not specify arborio, jasmine or sushi rice.

Here's some of my favorites:

CONFETTI RICE ( An Uncle Ben's recipe)
Prepare rice according to basic recipe package directions, omitting salt and substituting chicken broth for water. Saute celery, onion and red bell pepper in butter until "crisp-tender." Stir into cooked rice before serving.

ORANGE RICE
2 cups water
1/2 cup orange juice
1 Tbl. grated orange rind
1 tsp. salt
1 cup uncooked regular rice

Combine first four ingredients in a medium saucepan. Bring to a boil; add rice. Reduce heat and simmer, covered, 25 minutes or until liquid is absorbed. (

CLASSIC SAFFRON RICE (Penzey's)
1 cup long grain white rice
2 cups water or chicken stock (use stock, please!)
1 Tbl. butter
1 Tbl. finely minced onion (optional)
1/2 tsp. salt
1 small pinch Saffron, crumbled

Place butter and onion in a heavy quart saucepan. Saute over medium heat until onion is translucent. Add rice, saffron, water or stock and salt. Bring to a rolling boil. Cover, reduce heat to simmer, cook until rice is tender and liquid is absorbed (about 18 minutes).

CRANBERRY PILAF DRESSING
1 cup white rice
3/4 cup cried cranberries
1 Tbl. butter
3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup toasted, chopped pecans
1/4 cup chopped parsley
3/4 tsp. poultry seasoning
1/4 tsp. pepper

Prepare rice according to package directions. For additional flavor, prepare in chicken broth instead of water. Place cranberries in a bowl and cover with hot water. Set aside. In a large skillet, melt butter and saute onion and celery until tender. Drain cranberries. Stir cranberries, pecans and spices into vegetables. Fold in rice and serve.

RICE WITH CHEESE AND ONIONS

 
IMHO, Uncle Ben's (or converted) rice is the best choice for rice dishes that call for long grain

white rice and do not specify arborio, jasmine or sushi rice.

Here's some of my favorites:

CONFETTI RICE ( An Uncle Ben's recipe)
Prepare rice according to basic recipe package directions, omitting salt and substituting chicken broth for water. Saute celery, onion and red bell pepper in butter until "crisp-tender." Stir into cooked rice before serving.

ORANGE RICE
2 cups water
1/2 cup orange juice
1 Tbl. grated orange rind
1 tsp. salt
1 cup uncooked regular rice

Combine first four ingredients in a medium saucepan. Bring to a boil; add rice. Reduce heat and simmer, covered, 25 minutes or until liquid is absorbed.

CLASSIC SAFFRON RICE (Penzey's)
1 cup long grain white rice
2 cups water or chicken stock (use stock, please!)
1 Tbl. butter
1 Tbl. finely minced onion (optional)
1/2 tsp. salt
1 small pinch Saffron, crumbled

Place butter and onion in a heavy quart saucepan. Saute over medium heat until onion is translucent. Add rice, saffron, water or stock and salt. Bring to a rolling boil. Cover, reduce heat to simmer, cook until rice is tender and liquid is absorbed (about 18 minutes).

CRANBERRY PILAF DRESSING
1 cup white rice
3/4 cup cried cranberries
1 Tbl. butter
3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup toasted, chopped pecans
1/4 cup chopped parsley
3/4 tsp. poultry seasoning
1/4 tsp. pepper

Prepare rice according to package directions. For additional flavor, prepare in chicken broth instead of water. Place cranberries in a bowl and cover with hot water. Set aside. In a large skillet, melt butter and saute onion and celery until tender. Drain cranberries. Stir cranberries, pecans and spices into vegetables. Fold in rice and serve.

 
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