There used to be a fast food restaurant here called Burger Queen, and they were known for their onion rings. Their mascot was Queenie Bee.

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The mind is a weird and mysterious place

Speaking of french fries and onion rings, as much as I love those fast food delicacies, I don't understand the trend of putting them on hamburgers. They get soggy and lose their crunch.

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The mind is a weird and mysterious place

I just made a big batch of no-peek chicken, but I haven't eaten any because I'm not hungry. The chicken needed to be cooked, though.

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David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

Why is it called "no-peek"?

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The mind is a weird and mysterious place

Why is it called "no-peek"?

The original recipe:

2 cans creamy chicken mushroom soup
1.5 cups water
1 cup rice
1 whole fryer chicken, cut up
1 envelope dry onion soup mix

Mix soup, water, and rice in a frying pan. Lay chicken pieces on top and sprinkle with onion soup mix. Cover pan with a tight lid. Bake at 325F for 1.5 hours. DO NOT PEEK!

Since I don't like mushrooms, I use regular cream of chicken soup, or maybe one can of low-fat soup and one regular. I might expand the proportions with a third can of soup, which might be cream of celery (to trick myself into eating a vegetable), plus more water and rice. I also use boneless, skinless breasts instead of a whole fryer (personal preference). I don't buy onion soup mix, so I add whatever herbs and spices I feel like. In this case, I also tossed in a little cooked bacon.

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David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

Why is it called "no-peek"?

The original recipe:

2 cans creamy chicken mushroom soup
1.5 cups water
1 cup rice
1 whole fryer chicken, cut up
1 envelope dry onion soup mix

Mix soup, water, and rice in a frying pan. Lay chicken pieces on top and sprinkle with onion soup mix. Cover pan with a tight lid. Bake at 325F for 1.5 hours. DO NOT PEEK!

Since I don't like mushrooms, I use regular cream of chicken soup, or maybe one can of low-fat soup and one regular. I might expand the proportions with a third can of soup, which might be cream of celery (to trick myself into eating a vegetable), plus more water and rice. I also use boneless, skinless breasts instead of a whole fryer (personal preference). I don't buy onion soup mix, so I add whatever herbs and spices I feel like. In this case, I also tossed in a little cooked bacon.

Addenda: at least once, I mixed in some frozen cauliflower, again trying to hide some veggies in the stuff I like that's bad for me, but I didn't like the taste (actually, I'm not fond of the celery soup in it either, but I might try it in tuna casserole). Also, having just been admonished by my doctor to cut down on white carbs, I threw in the end of a bag of brown rice, then used white for the balance. I suspect I didn't cook it long enough and the brown rice didn't cook completely.

I need to make tuna casserole soon, but first I need to finish off the no-peek and also a large amount of leftover Chinese. I also need to buy more soup and some frozen veggies to put in it. I have tuna. I should buy more brown rice too.

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David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

I threw in the end of a bag of brown rice, then used white for the balance. I suspect I didn't cook it long enough and the brown rice didn't cook completely.

Hmm. Not sure if it was caused by the brown rice or something else, but I had two rounds of explosive ....unpleasantness.... and saw what appeared to be brown rice in the toilet.

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David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

Generally brown rice will take at least twice as long as white rice to cook. And if significantly under cooked when consumed will pass through the body "unmolested" :-( particularly if mixed with white rice.
If I have to mix the two I boil the brown unti it is just starting to swell and soften, add some more water boil another five minutes before adding the white rice and boiling that for the normal time.

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

Generally brown rice will take at least twice as long as white rice to cook. And if significantly under cooked when consumed will pass through the body "unmolested" :-( particularly if mixed with white rice.
If I have to mix the two I boil the brown unti it is just starting to swell and soften, add some more water boil another five minutes before adding the white rice and boiling that for the normal time.

Cooking rice is not that easy to do as one might think.
Plenty of varieties and when cooking it the proportions and water differ and cooking time differ as well.
If I would mix brown with white rice I would cook them separatly and mix them later.
Both should of course be cooked 'un-peeked' but you can always peek and taste the rice when it's supposed to be ready to see if some more cooking is need.

Wild rice is really my favorite.

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The mind is a weird and mysterious place

That's a very cute pasta portion tool!

And funny!

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~Sue~

Wild rice is really my favorite.

I never heard of wild rice. So I looked it up.
Mostly eaten in North America.
Funny. A big supplier in the US is the Lundberg Family. Obviously Swedish ancestors.
Nevermind. I prefer white rice.

Coincidentally, I made a wild-rice pilaf to go with dinner tonight and Eric had seconds, so he must have liked it. Wild rice is a common staple in Wisconsin - less so in California where I grew up. My mother-in-law cooks wild rice frequently. Eric probably wishes that I would cook it more often.

I usually buy rice in large quantities, normally 50 pounds from Southeast Asia.
However one day I did a mistake to buy 50 pounds of some Australian rice instead.
It turned out to be rice you use to make porridge...
And I don't like porridge made from rice!

Well, my dad used to like a dessert called, "rice pudding". I don't know the recipe off the top of my head, but I know it has raisins in it with white rice.

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The mind is a weird and mysterious place

Here that's called Ris à la Malta and is a traditional Christmas dessert.

Ingredients
2 dl porridge rice
4 dl water
1/2 teaspoon salt
1 liter milk
2 dl whipped cream
1/2 dl icing sugar
1 tablespoon vanilla sugar

Boil the rice with water and salt in a pot for about 10 minutes under cover.
Add the milk and allow to stand and swell on low heat for about 45 minutes under the lid.
Let it cool.
Beat the cream to a firm foam.
Turn down the cream in the cold rice.
Taste with flour and vanilla sugar.
For serving: Serve rice à la Maltan with ripe berries.

When we were kids we had it served with strawberries on top.
Not bad at all.

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With each crime and every kindness we birth our future.

My mother-in-law loves rice pudding!

My mother-in-law loves rice pudding!

So do I.

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David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

I have a plan:

First, I will buy more soup. (And also Kleenex, cough syrup, and shampoo. Plus probably a bunch of stuff I don't really need.)

Then, I will remove the chicken from the soup/rice and set it aside.
Mix more soup, water, and white rice into the pot and put it back in the oven for another couple hours.
Cut the chicken into small pieces and mix it into the hot soup/rice.

Eat in very small servings.

If it still causes problems, I'll try adding half an Imodium pill with each servings.

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David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.