On Fri 08 Apr 2005 04:12:40p, Monsur Fromage du Pollet wrote in
rec.food.cooking:

> Dee Randall wrote on 08 Apr 2005 in rec.food.cooking
>
>>
>> "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
>>
>>
>>
>
> Before I was diagnosed type 2 diabetic, I would cook a cup of Basmati
> rice in the rice cooker. I would use a can of cream of chicken soup and
> enough water/chicken stock to make 2 cups liquid. I also would chuck in
> some chunked chicken thighs and a bit of mushrooms, onions and/or
> whatever other veggies I had on hand and felt like using. After the
> rice cooker turned to warm; I'd also chuck in a handfull of frozen peas
> then stir and serve. I am a working stiff and I am hungry when I get
> home...I don't/can't wait the additional soaking time required to go
> the other way. This was a good, fairly cheap, fast 1 pot meal and
> depending of what I added to the rice... enough leftovers for lunch the
> next day.
>

I've made virtually the same concoction many times with the same ratios,
but I've always cooked it in the oven. Very tasty. With two of us eating
it, there were never any leftovers. <g>

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974