I hope to avoid avoidable mistakes.

Post #285,748 by Silverlock 5/29/07 9:34:24 PM Reply	I hope to avoid avoidable mistakes. I'm hoping Andrew will chime in with an authoritative essay on rice, its cooking traditions in different areas of the world, varieties available, varieties unavailable, and regional methods of prep. Given all that, I'll still try it. Worst that can happen? Inedible stuffing. The duck will still please my palate I'm sure. ----------------------------------------- Atheism is a religion in the same sense that not collecting stamps is a hobby.
Post #285,752 by Andrew Grygus 5/29/07 10:01:39 PM 5/29/07 10:04:07 PM Reply	Look at it this way . . . The center of your stuffing won't reach 180°F until right at the end of roasting. Rice is generally steamed or boiled at 212°F for 10 to 15 minutes and there's plenty of water in the process. There's not going to be a lot of water inside your bird at any time, as is demonstrated by the survival of bread stuffings. Personally, I wouldn't try it. On the other hand raw rice is used in casseroles so if you made it as dressing rather than stuffing it should work. [link\|http://www.aaxnet.com\|AAx] Edited by Andrew Grygus May 29, 2007, 10:04:07 PM EDT Expand All History
Post #285,757 by Silverlock 5/29/07 10:48:59 PM Reply	I don't need a crispy skin. I wasn't thinking of cooking it at normal temp/times. More like 250 F for 5/6 hours, I think that would bring the center of the bird up to a high enough temp for long enough to cook the rice. As for the moisture aspect, with the right kind of fruit, that should also be covered (I also have a turkey baster, the interior can be doused as needed with drippings). Cooked rice swells to about 3 times its dry size. Add juicy pears, tangy apples, maybe a peach. And citrus from cranberries. Keep the rice to minimum (1/4 - 1/8cup? 1/8th seems right). And just a bit of Vidalia onion. I know what dinner will be this seekend. ----------------------------------------- Atheism is a religion in the same sense that not collecting stamps is a hobby.

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