buy a dedicated rice steamer, relatively cheap, in fact real cheap. put one part rice to two parts water. It cooks perfectly every time! You can also steam vegitables, cook oatmeal, and beans and rice, barley, and some kinds of beans or grains. If you want to have a multi-purpose machine, the ratios of grain etc. you need to experiment with. don't put too much in or it'll expand and knock the lid right off. easy to clean all have non-stick surfaces. Rice last forever, if you need fresh fresh put it in the fridge in well sealed container. so it doesnt' absorb odors and flavors. and i haven't tried porriage.
TOO EASY CHICKEN & RICE CASSEROLE
1 10 oz. package of saffron yellow Spanish rice (Vigo)
1 10 oz. can of canned premium chicken in water
1 can cream of chicken or cream of mushroom soup
1/2 cup milk
paprika
*optional: onions
**optional: fried fried onions
**optional: cheese
Cook rice as directed but simmer for 15 minutes. (When combined with the other ingredients and cooked in the oven, the rice will cook more.)
Drain water from canned chicken. Combine soup and chicken in bowl.
Add cooked rice to soup and chicken. Stir in 1/2 cup of milk, more or less, depending on consistency desired.
Cook uncovered in a casserole dish at 350 degrees for about 20 minutes. No need to grease the dish.
That's it!
Serve with vegetables for a complete and quick meal.
*If using onions simmer onions in butter for about ten minutes then add to bottom of casserole dish. (I leave them out when I cook it for my kids)
**If you desire, you can top it with cheese or fried onions and broil for about 5 minutes.
