Funeral Rice Recipes

HOW TO COOK RICE FOR A CROWD (EASY OVEN METHOD)

Steps:

• Preheat oven to 350-degrees.
• Place 3 quarts uncooked rice in large roasting pan (lightly sprayed with cooking spray), spread evenly. Set aside.
• In a large stock-pot, combine water and salt. Bring to a rolling boil.
• CAREFULLY pour boiling water over rice and stir so rice is even along the bottom.
• Immediately cover tightly with aluminum foil. Make sure you have a tight seal around ALL the edges.
• Place roasting pan in oven and bake for 40-45 minutes or until rice is tender.
• Fluff with a large wooden spoon & serve.
• **Note: If you want to wait to serve, just keep in the oven at 150 degrees or so or keep warm in an electric warming pan. Add a little water if necessary to keep from drying out.

FUNERAL RICE

Steps:

• Heat the water to boiling point in a large saucepan.
• Meanwhile, rinse the rice, and place it in the boiling water.
• Stir in the salt, sugar and saffron, and add the sticks of cinnamon, cardamom seeds and naartjie peel.
• Cover, reduce the heat and then simmer for 20-30 minutes.
• Remove the saucepan from the heat and pour off the water.
• Add the butter, sultanas and raisins and stir to blend.
• Spoon into a colander.
• Meanwhile, boil a kettleful of water and pour it into the saucepan in which the rice was cooked.
• Heat to boiling point.
• Place the colander of rice on top, cover and steam until the rice has swollen and the raisins are soft and plump.

FUNERAL CHICKEN AND RICE CASSEROLE

Steps:

• 1. Preheat oven to 275 degrees.
• 2. In large bowl: Mix together the soups,milk, cooking sherry and melted margarine.
• 3. Butter a 9x13 baking pan. Put rice in pan. Put 2/3 of the soup mixture over the layer of rice. Stir together gently. Set aside
• 4. Cut up the chicken breasts into cubes or strips.
• 5. Place the chicken breasts on top of the soup and rice mixture. Press down a bit. Pour the remaining soup mixture on top of the chicken breasts. Sprinkle the cheeses on top. Loosely cover with aluminum foil. Bake at 275 degrees for 2hours. Remove foil. Bake additional 1/2 hour.
• 6. *** This is brought to funnerals, church gatherings and is good anytime. ***Sometimes we add raw broccoli florets to the soup and rice mixture. *** Sometimes we add cooked and drained broccoli florets on top as a garnish along the edges of the pan. ** This is also good with cheddar cheese or pepperjack.

FUNERAL HOTDISH RECIPE

Steps:

• Preheat oven to 350°F with the rack in the middle position. Clean and chop the celery into bite-size pieces. Put them in a frying pan with a little butter and start cooking them over low heat, stirring occasionally. Peel and chop the onions into bite-sized pieces. Add them to the frying pan with the celery and continue to cook them, stirring occasionally, until they're translucent. Brown the hamburger over medium heat. Be sure to "chop" it with a spoon or heat-resistant spatula so it browns in bite-size pieces. You can do this in a pan in the oven. Cook the elbow macaroni according to the directions on the box. Combine the undiluted tomato soup, the tomato juice, and the ketchup. Mix in the brown sugar and the pepper. You can do this right in the electric roaster and heats it before adding the other ingredients. Add the cooked celery and onions to the sauce and stir them in. Stir in the browned hamburger. Add the cooked, drained macaroni and mix well. Once everything is thoroughly mixed, cover the disposable roaster with heavy duty foil and put it into a 350°F. oven for 2 hours, stirring occasionally so that it heats evenly and doesn't stick to the bottom. (If you used an electric roaster, put on the lid, turn it up to 350°F., and cook it for 2 hours, stirring occasionally so that it heats evenly and doesn't stick to the bottom of the roaster.) Notes: This is easiest with three people helping: one person to chop and sauté the celery and onions, one person to brown the hamburger, and one person to cook the pasta and mix the sauce.