Sunday, April 09, 2006

Seasoned Rice is really easy to make. It's a variation on oven-baked rice which has got to be the easiest way I've found to make perfect rice. Take 2 cups of liquid (anything from water to seasoned broth) and bring to a boil on the stove. Turn the oven to 350degrees when you put the liquid on to boil. When it's boiling, dump in one cup of rice, cover the pot, and slide it in the now-preheated oven. Do not open the oven for 20 minutes. At the end, you've got perfectly cooked rice.

Last night I experimented a bit. I had some leftover french onion soup that I made last week, and used that for my liquid base. I diced up a carrot and added it to the boiling soup along with the rice. When it came out of the oven the carrot was tender, sweet, and it had a nice oniony flavor.

Soups are becoming easy for me to make. It doesn't take much, and as long as I follow the steps it should be a simple matter to make my own cream of mushroom soup for use in recipes. Or in eating. Yum. We'll see; and when I try it out I'm going to cost out the recipe and post it here.

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