Chicken And Rice Casserole I Made It

Chicken And Rice Casserole

pointsevenout 10 years ago

Recipe by Poohbearlovesheavymetal: Chicken And Rice Casserole
Lots of great flavor. Like the peppery aftertaste. But that's all.
Had trouble getting the rice done.
At the first half hour; contents were still too liquidy and no browning at all.
At the second half hour; the chicken was 160F and the rice was still rock hard.
Pulled the chicken out to save it from being overcooked and continued to bake the rice.
At the third half hour; rice was still hard.
At the fourth half hour; rice was just starting to come to al dente and all liquid was used up.

Researched other chicken and rice casseroles. Rice was pre-boiled OR bake time was from 2 to 3 hours.

Wouldn't make this again save for a major adjustment to the recipe 'cause I really liked the flavor. Four stars for the flavor only.

Had trouble with the sauce too. Don't know what a cube of butter is. I assumed about 2 tablespoons because that is about a physical cube. Thought maybe it is a translation thing from over the pond but the author is from California.
Not enough butter to make a roux with a half cup of flour. Added an additional 4 tablespoons of butter before the roux started taking shape. Probably 1 stick of butter would do the job with a half cup flour. But only 4 cups of milk makes a super thick gravy.
Usually when I make gravy for biscuits it is with 8 cups milk to 1 stick butter to 1/2 cup flour. And my gravy is plenty thick.
I'm wondering if there is a mix up in the sauce amounts OR if the very thick sauce pulls needed liquid away from the rice.

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NPMarie 10 years ago said:

I liked the sound of this recipe..but having had the same problem with rice dishes like this one, I usually cook my rice in my rice cooker before hand and just add it to a recipe...on the other hand, Good4U has an awesome rice curry dish and the rice cooks/bakes beautifully! I'll look for the link to her recipe....

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NPMarie 10 years ago said:

Here it is: Easy Excellent Rice Curry

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pointsevenout 10 years ago said:

I can see Good4U's recipe working.
It has the available liquid and a lid is used to keep from driving off the liquid and it has an extended bake time (as compared to the reviewed recipe).

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frankieanne 10 years ago said:

The picture that is posted on the recipe looks like bread crumbs on top, to me.
I would read one cube of butter as one stick. But, that's just me. Oh - but I am from California so maybe that is it. :-D

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NPMarie 10 years ago said:

I googled a cube of butter, says it's 2 tbsp..who knew? I also thought a cube would be a stick..it must be a California thing..LOL

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NPMarie 10 years ago said:

Oh great, another site said it was a stick...
http://community.tasteofhome.com/community_forums/f/30/p/628508/5262430.aspx

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frankieanne 10 years ago said:

Haaa haaaaa. That is so like the internet! :-P
I think I remember my grandma referring to cubes of butter. Pretty sure

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NPMarie 10 years ago said:

Yes, now I remember..my family called them cubes as well...so cube=stick:)

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pointsevenout 10 years ago said:

Wonder if covering the casserole trick works as well with rice as it does with potatoes, in that, they get done faster.
After letting the (2 hour baked) rice set on the counter for the second half of the day (8 hrs), it was pretty much mush........ Curious!
Don't worry about bad things growing in it, we keep the house at 62F.
Flavor is a whole lot like turkey stuffing but no structure anymore from the rice.

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Good4U 10 years ago said:

Points, I keep looking at this recipe and wonder if the poster might have meant Minute Rice? If so thirty minutes might work if covered? Normal white rice whether short or long grain could sit covered in a bit of warm water with a bit of salt for about thirty minutes to soften it up. Then the water should be drained prior to adding it to this casserole possibly? I think keeping a lid on it while it is in the oven would help it either way it was made. Just looking at the ratio of milk to flour etc. makes me leery about how thick the gravy would be! Sorry to hear you rice went mushy:( I don't recall ever seeing a recipe calling for a cube of butter before either! In some of my Grandmother's recipe's sometimes she would put down add butter the size of an egg! LOL What size of egg? Here is another site saying what they think a cube of butter is and now who knows this might be the correct answer to butter the size of an egg! http://www.food.com/bb/viewtopic.zsp?t=245635

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