On 9/11/2013 9:05 AM, Steve Freides wrote:
> I bought two different bags of "heirloom" rice yesterday and I have a
> few questions about these and cooking rice in general. We have a
> purpose-built rice cooker, given to us by Chinese friends - these (the
> cookers, not the friends) are inexpensive, widely available, and highly
> recommended - makes cooking rice a no-brainer.
>
> Rice #1 is "Heirloom Bhutan Red Rice" made by Lotus Foods,. product of
> Bhutan. The directions call for 1 cup of rice, 1-1/2 cups of water, and
> a pinch of salt, and tell you that the yield for 1 cup of rice cooked
> this way will be 3 cups. My wife misread the directions and used 3 cups
> of water, no salt, and it came out fine. It tasted like, well, rice,
> which is to say it didn't taste like much - not bad, not good, not tons
> of flavor but I had a couple of helpings so I guess I liked how it
> tasted. (The rest of dinner was sautéed mixed greens with lots of
> garlic and pan-seared sea scallops - yummy meal.)
>
> So that begs the question - what if she'd used 1-1/2 cups of water
> instead of 3? The rice cooker seems to know when all the water is
> absorbed, and since this rice _could_ absorb 3 cups of water to 1 cup of
> rice, _should_ that be the way you cook it?
>
> Rice #2, as yet untried, is "Organic Khao Deng Ruby Red Rice (Heirloom
> Grain)" by a company called Alter Eco (cute). It's from Thailand. Its
> directions call for 1 cup of rice, 2-1/2 cups of water, no mention of
> salt, and promise a yield of "4 servings," whatever a serving may be.
>
> Please enlighten me - are there formulas for how much water goes with
> how much rice, different formulas for brown rice, regular white rice,
> other varieties - we seem to like Sushi Rice in our house. How much is
> personal preference, what's the difference when you use more water with
> the same amount of rice, and how is any/all of this different with a pot
> on the stove versus a rice cooker? I guess the most important question
> is what changes when you use more or less water and cook until it's all
> absorbed.
>
> Rice wasn't a food I grew up with, save take-out Chinese every now and
> then, and it's not a food we eat a lot of although we like it, so I'm
> trying to learn a bit more about it.
>
> Many thanks in advance.
>
> -S-
>
>
Typically bring to boil, then reduce to simmer and place on lid until
holes develop and water is all gone, about 20 minutes.....

If boiled too long without lid could explain where the excess water went
to??

Two desired results in rice cooking due to culture, want sticky rice or
rice that is dry and rice doesn't stick together. Results can be
obtained by using certain rice as well as technique.

Off the cuff, sticky rice, http://www.wikihow.com/Make-Sticky-Rice,

Now for dry rice, my wife has Puerto Rican culture and I have friends
who are Persian, Rinse, Rinse, Rinse and Rinse Basmati Rice for a dry,
dry rice. http://mypersiankitchen.com/persian-...ooking-method/
Basmati is one of the easiest rice to cook, becomes dry almost by nature
and has a nutty sometimes floral scent.

I don't where it comes from but I've seem some Puerto Rican rice recipes
where the rice isn't rinsed, but picked through and then sauteed in oil
in pan before adding water. Boil, then reduce to simmer, cover with lid,
after a while (and this is the hard learning curve part) the water is
reduced and the rice is pushed into a tall mound to finish cooking, if
done right, the rice is very, very dry. what can be hard to achieve is
the balance between getting rice dry and not burning the rice.

More of an over view than an exact answer, sorry for that. Try the
instructions again being careful to follow exactly to see what happens.