"Wayne Boatwright" > wrote in message
...
> On Fri 08 Apr 2005 11:18:21a, Sheldon wrote in rec.food.cooking:
>
>>
>> Dee Randall wrote:
>>> "Sheldon" > wrote in message
>>> >
>>> > If it's real Basmati (imported) just be sure to wash it very well...
>>> > only rice harvested in the US is fit for human consumption as
>>> > packaged.
>>>
>>> Sheldon, yes, I do wash my rice pretty well. I've seen travel
>>> pictures of the rice piled in the road, and I've been to Nepal where
>>> people sit for hours picking lice off the top of each other's heads.
>>> Yuk! Look what you've done now!
>>> However, do you have any suggestions other than just 4-5 washings?
>>> On all my veggies, I usually spray vinegar on them after rinsing off,
>>> and let them sit on the counter for a while.
>>
>> Lice nothing... did you ever notice how there are no toilets within a
>> hundred miles of those rice paddys... the rice paddy IS the toilet...
>> not just for the water buffalo, all that human waste too.
>>
>> I wash Basmati until the water runs clear, I use a fine mesh sieve set
>> into a pot. Then I soak it about a half hour. Drain, rinse, and cook.
>> Soaked you only need one cup water to each cup dry rice. I find
>> Basmati cooks up better if soaked. There are at least a zillion
>> ingredients you can add to Basmati, or any rice for that matter.
>>
>> Sheldon
>
> Sheldon,
>
> Does the soak first, then cook in an equal amount of water also apply to
> most other white rices?
>
> Thanks...

> Wayne Boatwright

Wayne, I don't soak my Japanese rice. For me, it makes it too mushy. And
it's mushy enough without soaking. However, other's might.

I almost always go 1-1; sometimes 1-1/4 cup water to 1 cup rice; depending
on the rice; for instance, I would go 1-1/4 with Tex-Mex without soaking,
and perhaps 1-1 WITH soaking.
I usually use a rice cooker, although I am capable of cooking rice on the
stove.
Today I put the rice cooker outside to 'cook.' Seems like a reasonable thing
to do.
Dee