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Post by berlyn on Jun 15, 2007 8:49:02 GMT -5
Has anyone made rice in the t-well??? How did it turn out?? I am thinking about trying it.
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Post by treatmaker on Jun 15, 2007 12:20:06 GMT -5
Berlyn,
It turns out great.
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Post by berlyn on Jun 15, 2007 22:15:24 GMT -5
treat, If I add fresh squash, zuchini, tomatoes and onions should I cut back on the water?? Thinking about adding a little curry powder for some *bam*
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Post by treatmaker on Jun 16, 2007 17:26:52 GMT -5
Berlyn,
Yes cut back on the water. I always add less water than the typical rice recipe thats on the bag. If you check out Alton Browns (Good Eats), he designated a whole show to rice and rice pilaf and it's great
Treatmaker
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Post by berlyn on Jun 17, 2007 21:44:18 GMT -5
test run, Added 1 cup rice, 2 cups water, cut up fresh zuchini, yellow squash and 1040 onions. Tossed in a single kettle After with 10 minutes gas, 30+ minutes WGTO It was good but I think chicken, pork or sausage would have added a "little something".
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Post by FatFutures on Jun 18, 2007 14:39:56 GMT -5
You can also add some chicken boullion...goes a long way to perking things up.
I make rice with chicken boullion, after draining add some fresh chopped spinach, a wee bit o butter and a sprinkle of Cavenders Greek Seasoning.
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Post by berlyn on Jun 18, 2007 20:46:26 GMT -5
I think next try I will use Knorrs veggie boullion and toss some nice gulf shrimp in it the last few minutes ;D ;D
Thanks for the idea Fatfutures
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Post by foodisgood on Jun 21, 2007 10:16:52 GMT -5
Brown rice and wild rice take the same amount of time to cook, so I like to do half and half when I'm feeling "rich". But they take 45 minutes on the stove; I don't know what it would be in the T-well. (Don't forget the mushrooms!)
Is there something I can use besides the official Chambers pot to cook rice in the T-well?
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Post by ahappycamper on Aug 6, 2007 20:30:54 GMT -5
I made Black & Mahogany rice in the T-well yesterday. It came out amazing.
I used 2 cups of chicken broth & 1 cup of rice. I did about 15 minutes with gas & left it in the well till it was done. I took it out and then so it was out of the way I later put it back in the well. When I went to take it out the rice figuring I would heat it up it was hot again. Not overcooked, just hot and ready to eat.
Peter said it was the best rice I ever made.
Lovin the T-well!!
Janice
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Post by cinnabar on Nov 8, 2007 10:45:33 GMT -5
For rice in the oven
Wild Rice in the Oven Heat oven to 500 Boil 4 cups water 2 cup wild rice 1/2 tsp salt In a covered kettle or glass dish mix the rice, boiling water and salt. Stir and cover. Place in oven and turn off gas. 6-8 hrs later fluff with fork and ready.
This is a chambers way to CWTGTO. It also works in regular stoves. It makes a lot of rice so I freeze it and steam later in pilafs and other dishes.
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Post by oldsalt on Nov 8, 2007 10:56:41 GMT -5
Cinn, Ya got me salivating here! I like wild rice, venison, and beets - with some crusty fresh-made whole grain bread, and a Hefewiezen. One of my favorite meals!
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Post by berlyn on Nov 8, 2007 11:50:17 GMT -5
Cinn, Ya got me salivating here! I like wild rice, venison, and beets - with some crusty fresh-made whole grain bread, and a Hefewiezen. One of my favorite meals! old salt, That's the great thing with a Chambers is the CWTGTO. No pot watching as they say. About 10 minutes of gas, turn it off and go and do what you want to do and when you return, voila dinner is ready!! With busy lifes, work, kids, pets and always on the go a Chambers really fits the bill for todays busy families. As the saying goes.........they don't make them like they use too!!
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Post by haasfan on Nov 8, 2007 16:38:00 GMT -5
i do basmati rice and usually cook it early in the morning, around 6 or 7. at dinner time, it is the PERFECT rice for asian meals with chopsticks...nice and clumpy...i add a tablespoon or two of extra water to get it clumpier.
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Post by cinnabar on Nov 8, 2007 16:51:32 GMT -5
Haasfan Do you do the rice in the oven or Twell? Basmati is one of my favorites, should make it more often. cinn
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