watterstide

here is a simple one, done in the crock pot..
http://crockpot365.blogspot.com/2009...ng-recipe.html

this is also one of my favorite blogs.." a year of slow cooking".

finch

I would mix it right in with the ingredients for a stuffed cabbage roll recipe or stuffed peppers.

quilter68

add milk and sugar and you have breakfast. Or the pudding sounds even better.

patsyo56721

I'd make rice pudding.

Psychomomquilter

stir fry? hmmm, and as much as I do like that! I will check out both the stir fry and rice pudding. again thanks ladies, I just hate the thought of throwing this out, will let you know the results later. the rice pudding I plan to make as a surprise for my brother for Thanksgiving, we both haven't had it in many years. so that will be a first thing.


oh! stuffed peppers! Yes!! so at least I have a solution for this!
again thanks! psychomomquilter

Psychomomquilter

I looked at the crockpot link, wow! some great recipies there,

Wunder-Mar

A lot of the results depend on the type of of rice you use, as rice types are not interchangeable. Starch varies type-to-type, which may be one cause for the mushy texture; some break down more easily, usually the cheaper/discount rices. [You may also have to cut back on the amount of liquid, which is another "mush" factor.] Personally, I'd throw out that first batch (because all the suggestions for what to do - rice pudding, arancini rice balls, etc.- require the rice to have some TEXTURE and body) or put a half cup or into some hot broth for a light soup. BUT TRY THIS NEXT TIME: For each cup of rice, saute the raw/uncooked rice in 1T butter (for sweet or savory dishes) or olive oil (for savory dishes) over medium high heat, stirring constantly until almost all the grains JUST turn white, which takes about a minute or two, not long at all. THEN add the seasonings and liquid, and follow the rest of the recipe. The sauteing "locks in" the starches, making the grains stay "separate" and keeping them from breaking down. Hope this helps for your next batch and good luck!

vintagemotif

That mushy rice is what millions of Asians eat. The leftover rice is cooked with broth/water until it becomes a porridge. They will eat it with fish and some type of vegetable condiment.

Carol Hupp

You can add it to soup for a added flavor.

QuiltingLee

rice pudding :)