It depends on what you're using it for. Yes if you are baking bread or pizza from a scratch dough, or any non frozen item. You'll get the best crust by heating the stone. Absolutely do not put anything cold or frozen on it, just as you wouldn't with pyrex or any other tempered glass. I also bake my cookies on a baking sheet with parchment or silicone paper, and cool the sheets in between batches. However since I have 30 cookie sheets (I used to have a bakery) this never really seemed to be a problem. For a very inexpensive baking stone I buy Unglazed clay tile at a local tile store 8x8 inches each for under 2 dollars each. This also allows me to determine how big of an area I want create in the oven.
I like to use the microwave. I take a piece of plastic wrap, place my salmon on it with some thin sliced onion, dill and a slice of lemon. Then I add two slices of butter, wrap it up, place it on a plate and microwave on high for 4-5 minutes depending on the size of the fillet. I've also done this using just dry herbs such as Mrs. Dash herb season or Lemon Pepper and butter. It's fast and there is almost no mess ... View related article.
It sounds a lot like a Arancini, an Italian rice ball that's traditionaly made with Aborio rice. Aborio has a very creamy texture when cooked, almost like mashed potatoes. Here's the recipes I've used many times, it's just like what I remember growing up with. I usually make this with cheese and I make some with meat. I make a small melon ball size meatball ahead of time and alternate the two in the center. http://allrecipes.com/Recipe/Arancini/Detail.aspx... View related article.
