Help me cook rice in OJ and chicken broth without burning it.
December 24, 2010 6:16 AM Subscribe
How do I cook my rice-based (with OJ and chicken broth) stuffing so the bottom doesn't burn?
posted by If only I had a penguin... to Food & Drink (9 answers total) 1 user marked this as a favorite
I make stuffing with rice, cookied in chicken broth and orange juice with assorted goodies mixed in (raisins, walnuts, chopped mushrooms). The problem is if I always seem to get a crust at the bottom and sometimes the sugar in the OJ burns at the bottom of the rice cooker or pyrex bowl. Often even so, the stuffing is still too moist and not enough liquid has evaporated.
I know some people like a toasted crust of rice. I don't. ALso, I'm ok with mushy rice (in fact, I prefer it to separated grains). I've tried doing it all in the rice cooker. I've also tried cooking the rice somewhat first, mixing it all up and putting it in a pyrex bowl in the oven.
Oh, and I do more than 2:1 liquid because the mushrooms absorb a lot of liquid, too. I was thinking of maybe cooking the rice by the floaty-rice method (waaay too much water, then strain it out when it's cooked. No rice wasted stuck th the pot). And then mixing in everything else (With the chicken broth and OJ evaporated down to little liquid) and lettign the last bit evaporate/absorb on it's own (couscous style). Not sure that will work.