Copycat Sizzler Rice Food

CHINESE CRISPY OR SIZZLING RICE

Steps:

• Rinse 1 cup of long- or medium-grain rice in a pot. Add 1 1/2 cups water (1 1/4 if using medium-grain rice) to the rice and bring to a boil.
• Cover and simmer at low heat for 30 minutes. Remove from burner and allow to cool.
• While rice is cooking, preheat oven to 300 F.
• Place the rice on a baking sheet, making sure that it is about (but no more than) 1/4-inch thick.
• Bake the rice for 50 to 55 minutes until it's dry.
• Cool and cut into 2-inch squares. Store in a container until needed but don't freeze.
• The rice is now ready to be deep-fried. The trick to using deep-fried crispy rice is to make sure that both it and the sauce or soup it is being added to are very hot. That way you will hear the crackling sounds. Unfortunately, this makes for a lot of last-minute work-you can't deep fry the rice crusts and then set them aside to add during the final stage of cooking. Instead, the rice should be deep-fried before the dish is served, with the soup or sauce being kept warm during this time. Deep-fry a few at a time, turning constantly until they brown and puff up (this will take only seconds). Drain on paper towels. Bring to the table, quickly pour the hot liquid over it, and listen to the rice snapping and popping. Safety Tip: If not handled properly, cooked rice has the potential to grow a bacteria called Bacillus cereus . To prevent this, make certain the rice is completely dried, then rapidly cooled, cut into squares, placed into a container, and refrigerated for no more than seven days before use.

COPYCAT HAMBURGER HELPER RICE ORIENTAL

Steps:

• Tip 1: Be sure to use extra lean ground beef (or chicken) so that there won't be any fat to drain. If you drain off any fat, you'll also drain off seasonings.
• Tip 2: The rice you choose is very important to the authentic flavor of the original, but you can substitute brown rice or Jasmine rice. Just be sure to thoroughly rinse the rice and adjust the water and cooking time according to the rice you choose. My recipe is specifically written for Uncle Ben's Original long grain white rice. Do not use Minute Rice or instant rice, as it will be mushy.
• Tip 3: This recipe is very high in sodium, so you can substitute low sodium ingredients, but it won't taste the same. This may not be a good recipe for a person who is on a low sodium diet.
• In a large skillet, add ground beef, chopped onion, onion powder, garlic powder, and seasoning salt. Cook until onions are soft and meat is browned. Do not drain.
• Add all remaining ingredients to the skillet and cook in medium-high heat until the mixture starts to boil. Turn heat down to low, cover with a tight fitting lid, and simmer for 15 minutes. No peeking! If any water remains, uncover and cook a minute or two more, and then turn off the heat. DO NOT OVERCOOK or the rice will turn mushy.
• Let the skillet rest for 5 minutes to absorb remaining moisture. Stir and serve.
• Tip 4: Dress it up! I like to add a can of chow mein veggies, a can of sliced water chestnuts, and a can of sliced mushrooms. These veggies are fully cooked during the canning process, and you don't want them to get mushy, so add them at the very end of the cook time, before the resting period. Stir them in and let it rest.
• Tip 5: Top it off! Sprinkle with sliced green onions, or cashews, or slivered almonds, or sesame seeds, for a little extra crunch and flavor.

COPYCAT SIZZLER RICE

Steps:

• In a skillet with lid over medium heat, saute raw pasta in butter, stirring, until it begins to brown. REMOVE FROM HEAT.
• Stir in all seasoning powders and rice.
• Carefully add lemon juice and warm water (it may sputter - you can let the pan cool off longer to prevent this). Stir.
• Cover with lid and simmer on lowest heat for 20-25 minutes, or until rice is tender and all liquid absorbed.
• You could also try this in a rice cooker, by dumping browned pasta into cooker with all remaining ingredients and setting as usual for regular rice.