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How much rice/noodles?

Hello all!

I have a couple questions, one probably a rather stupid one, but hopefully someone here has an anser anyway. :-)
So I'm looking at a recipe for beef stroganoff that's supposed to serve eight.
It calls for 6 cups hot cooked rice or noodles.
First question: I'm wondering (because I haven't decided whether i want to use rice or noodles yet,) whether you all think brown would work for such a thing? I don't tend to buy white rice; haven't in years. My boyfriend hates rice, but tends to prefer brown over white because it isn't as gloppy and he likes the nuttier flavor.
Or, would noodles work better? I've personally never eten it over rice so...
Now for the stupid question:
I'm aware that the ratio of dry noodles or rice is not the same. So for example, if something calls for 4 cups cooked macaroni, you don't need 2 16-ounce boxes of dry to make that much cooked.
So, this recipe wants 6 cups cooked rice or noodles. How much dry is required to get that amount cooked for either rice or noodles?

Thanks much!

Comments

( 11 comments — Leave a comment )
annetten
Sep. 8th, 2010 05:29 pm (UTC)
With stroganoff I'd go for either rice or mashed potatoes. Noodles would just be weird. I think brown rice will work just as well, although white will probably absorb the sauce a little bit better.

No clue as to your second question, sorry.
snoglobel
Sep. 8th, 2010 05:39 pm (UTC)
strange - I can't imagine it with anything other than noodles, specifically egg noodles.

Not sure on the dry - cooked noodle proportion, but for rice 1 cup dry makes about 2 cups cooked, so 3 cups would make close to 6.
cowgirl00
Sep. 8th, 2010 05:50 pm (UTC)
I was thinking the exact same thing. In my mind, it's not beef stroganoff without egg noodles.
badseed1980
Sep. 8th, 2010 07:54 pm (UTC)
Same here.
pacalissanctum
Sep. 8th, 2010 05:41 pm (UTC)
Heh, and I'm the opposite. I've only had stroganoff over egg noodles.

2-3 cups of uncooked rice should give you the correct volume of rice (depending on if you're using generous measurement of cup after cooking). About 8 oz of uncooked egg noodles will get you about 4-5 cups of cooked. If you're using 'regular' noodles, such as spaghetti, the ratio is about the same. If you cooked a 16 oz box of regular noodles, you'd probably get between 8-9 servings.**

**So says my ancient better homes and garden cookbook. :)
bleuberi21
Sep. 8th, 2010 05:40 pm (UTC)
I've always done egg noodles with stroganoff - I thought that was standard.

I think, and I could definitely be wrong, that 1 c. of dry noodles will yield either twice or three times as much once cooked. Hopefully someone else here will have more concrete info for you.
a_boleyn
Sep. 8th, 2010 06:26 pm (UTC)
Yes.
sophie_spence
Sep. 8th, 2010 06:05 pm (UTC)
Brown rice, white rice, egg noodles, mashed potatoes will all work - pick whichever you or your fellow diners like best. The classic Russian accompaniment for Beef Stroganoff is potato straws, anyway. :)

As a general rule rice and pasta double to triple after cooking depending on the water absorbed. My mother's formula for rice was "one plus two makes three" - one cup dry rice + two cups water = three cups cooked rice. I use less water and get firmer rice, which we prefer, but less volume. A pound of egg noodles makes "about 5 cups cooked" according to the back of the package in my pantry.

One point to consider is that you don't *have* to make 6 cups just because the recipe calls for that amount. If you're feeding someone who loves starches and is not that into meat, you might need 8 cups. If you're feeding rice to people like your boyfriend who hates rice, 4 cups might be plenty.

a_boleyn
Sep. 8th, 2010 06:25 pm (UTC)
"rice and pasta double to triple after cooking depending on the water absorbed"

This. Also, different rices require different amounts of water to get tender. For sushi, jasmine and basmati rice, I usually add 1 cup of rice and 1 1/4 cup of water.

For a long grain converted rice, I usually do 1 cup of rice and 2 cups of water or stock if I cook it in the oven in a baking dish at the same time as I do the protein (chicken, pork chops etc) and only about 1 3/4 cup water if I cook it on the stove. Rice shouldn't be gloppy if you don't add too much water and overcook it. And stirring is a no-no. Just fluff it up at the end.

That said, I usually pour my beef stroganoff over penne, rotini or elbow macaroni.
therumsgone
Sep. 8th, 2010 06:49 pm (UTC)
Thirding this! I wouldn't worry too much about amount of rice, just make what you feel is an appropriate amount for the number of people you're serving. I also almost always substitute brown rice for white (notable exceptions include risotto and spanish rice), with no ill effects, although it tends to need slightly more water than white. I just fill a tiny bit past the measuring line on my rice cooker.

I always had egg noodles with stroganoff growing up, but I like to experiment with bases now. My favorite is potatoes, but I've found that quinoa also works well.
carmy_w
Sep. 8th, 2010 06:28 pm (UTC)
Quite often, the directions/information on the box or bag will tell you how much the dry item will make up after cooking(like, 1 cup dry rice will make 1.5 to 2 cups cooked). It will generally at least tell you the number of servings somewhere....
( 11 comments — Leave a comment )

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