Long grain rice bbe sept 06???

wanting2save

Hi all, unearthed another item in my cupboard clear out....

I am guessing that this rice is perfectly ok to use? Can someone confirm this?

Also what can i make with it? My family are not big rice eaters (OH always says it is boring and doesnt want it?) so need some inspiration.

Thanks in advance:D

Wanting2save
x

maow425

Cook it as per packet instructions, but add a 1/2 tsp each of ground cumin, ground cinnamon, turmeric and cardamom - pilau rice. This works best if it's basmati of thai rice, but normal long grain rice should be ok too.

wanting2save

maow425 wrote:

Cook it as per packet instructions, but add a 1/2 tsp each of ground cumin, ground cinnamon, turmeric and cardamom - pilau rice. This works best if it's basmati of thai rice, but normal long grain rice should be ok too.

Sounds yummy thanks!!

Smiley_Mum

I'm sure it would be ok to use. If the pack of rice is unopened, place it in a sealed plastic container, tupperware type container and use ASAP. Check there is no infestation of weevils or anything like that. Here is a link that gives an idea of keeping times for larder staples etc...

http://hgic.clemson.edu/factsheets/HGIC3525.htm

debbym

In india they will not use rice within the first year of harvesting as it improves with age - I agree with Smiley_mum though check for wildlife just to be on the safe side.
How about Jambalaya. I sometimes do this to use up leftovers. Soften some onions, garlic, carrots and celery (if you have 'em!) then add some tinned tomatoes; thyme and chilli for the sauce and then add bacon and/or sausages and/or cooked chicken (or leftovers from Sunday lunch), and veggies like sweetcorn, peppers etc (great for cleaning out the fridge), cook for about 30 minutes, add a handful of rice for the last 15 minutes of cooking time.

whatatwit

I often throw some rice into soups or stews, helps to thicken them and bulks it out a bit more.

gerretl

BBE means Best Before End. This is a makey uppy date, that complies with european ideas of what is fresh. It is a load of nonsense.
If the packet says Use By, then the bacteria growth may make it unhealthy (Though I a m a sceptic.)
The rice should be fine.
As for tips.
Add some cloves to the boiling water to give it a bit of zest.
My favourite is
Put some oil in the pan and heat. Fry a teaspoon of fennel seeds in the oil (watch they don't burn). Add your rice, and fry in the fennel oil for about three miutes.
Add water, or even better chicken stock, and cook as you would normal rice.
I gets a really nice liquorice flavour.
Enjoy

wanting2save

debbym wrote:

In india they will not use rice within the first year of harvesting as it improves with age - I agree with Smiley_mum though check for wildlife just to be on the safe side.
How about Jambalaya. I sometimes do this to use up leftovers. Soften some onions, garlic, carrots and celery (if you have 'em!) then add some tinned tomatoes; thyme and chilli for the sauce and then add bacon and/or sausages and/or cooked chicken (or leftovers from Sunday lunch), and veggies like sweetcorn, peppers etc (great for cleaning out the fridge), cook for about 30 minutes, add a handful of rice for the last 15 minutes of cooking time.

mmmmmm. will definately give it a go!!:drool:

wanting2save

Pandora123 wrote:

This is a simple recipe that tastes great. It uses basmati rice, but I'm sure long grain would work just as well.

Savoury Rice
1 teaspoon margarine
1 teaspoon olive oil
1/4 small onion, finely chopped
1/4 red bell pepper, finely chopped
1 clove garlic, minced
95 g basmati rice, well rinsed
1/4 teaspoon smoked paprika
190 ml vegetable stock
2 Tablespoons tomato passata

Heat margarine and olive oil over medium heat. Add onion and saute for two minutes. Add pepper and saute an additional three minutes. Add garlic and continue to saute for two more minutes. Add rinsed rice and saute for one minute. Add paprika and stir to coat well. Saute for one more minute.

Meanwhile, in a pot with a tight-fitting lid, heat bouillon and passata.

Add sauteed vegetable-rice mixture to boiling bouillon. Return to a boil then reduce heat to a very gentle simmer.

Cook for 20 minutes, until liquid is absorbed and rice is tender.

another yummy one, well my rice will definately not go in the bin!! may even convert the family??

recovering_spendaholic

I would think it would be fine if it was in a sealed packet. I saw Nigella make this rice dish and I made it for myself and it was really lovely - she just fried an onion in a little bit of oil, threw in half a pound of rice, two tins of chopped tomatoes, a pinch of sugar, a few herbs (she used fresh but I used dried mixed herbs), salt and pepper and left it until the rice had absorbed most of the liquid. Then she just put in some grated parmesan and ate it. I made it and it was really really nice.

wanting2save

recovering_spendaholic wrote:

I would think it would be fine if it was in a sealed packet. I saw Nigella make this rice dish and I made it for myself and it was really lovely - she just fried an onion in a little bit of oil, threw in half a pound of rice, two tins of chopped tomatoes, a pinch of sugar, a few herbs (she used fresh but I used dried mixed herbs), salt and pepper and left it until the rice had absorbed most of the liquid. Then she just put in some grated parmesan and ate it. I made it and it was really really nice.

Sounds gooooood until the parmesan cheese, will leave that bit out. Good old nigella!!