Microwavable Rice?
 

Does anyone know if there are any good brands of microwavable rice?

Microwavable Rice?
 

Never had a problem microwaving any long grain rice....
My proportions are 1 portion rice, 2 portions water, pinch of salt optional...

i.e., I still use for the above amounts, my old corningwave 2-1/2 quarter,
5 minuutes on high, 10 minutes memory at 50 % ..... set aside, while
finishing other chores.... then fluff with a fork, just minutes before
serving time, and reheat if needed, a couple of minutes at 15 to 25%
****Also, results depend on the container you are microwaving with...



On Sat, 17 Apr 2010 14:26:32 -0700, Skylamar Jones > wrote:

>Does anyone know if there are any good brands of microwavable rice?

Microwavable Rice?
 

On Sat, 17 Apr 2010 14:26:32 -0700, Skylamar Jones wrote:

> Does anyone know if there are any good brands of microwavable rice?

I suppose you could microwave any rice as long as you experiment
with the water/rice ratio and have some kind of good container that
lets a little stem out of it, then suctions itself closed (as
happens with rice on the stove).

-sw

Microwavable Rice?
 

Sqwertz wrote:
> On Sat, 17 Apr 2010 14:26:32 -0700, Skylamar Jones wrote:
>
>> Does anyone know if there are any good brands of microwavable rice?
>
> I suppose you could microwave any rice as long as you experiment
> with the water/rice ratio and have some kind of good container that
> lets a little stem out of it, then suctions itself closed (as
> happens with rice on the stove).
>
> -sw

You might want to ensure that any plastic container you use has no BPA
in it.

There aren't any decent microwaveable rice brands. Don't be lazy and make it from scratch! Do it the right way :)

Microwavable Rice?
 

while i prefer my cheap little el rice maker for rice, i have cooked it in
the nuker, don't fall for the "micro" rices, use whtever you like in the way
of taste and follow the directions you see in the post immediately folowing
yours, Lee
"Skylamar Jones" > wrote in message
...
> Does anyone know if there are any good brands of microwavable rice?

Microwavable Rice?
 

tim54321 wrote:
> There aren't any decent microwaveable rice brands. Don't be lazy and
> make it from scratch! Do it the right way :)
>
>
>
>

Tell that to the initial poster! I use my rice cooker and would never
consider using a microwave. There's nothing wrong with just boiling
water and rice either.

Microwavable Rice?
 

On Wed, 21 Apr 2010 21:32:10 -0400, Ian > wrote:

>tim54321 wrote:
>> There aren't any decent microwaveable rice brands. Don't be lazy and
>> make it from scratch! Do it the right way :)
(CLIPPED)
>Tell that to the initial poster! I use my rice cooker and would never
>consider using a microwave. There's nothing wrong with just boiling
>water and rice either.

Your both right!!! But...............I'd rather "SET IT AND FORGET IT".......
As I too have boiled, and have a rice cooker,
they both need more setup time and, and cleanup time.
With corningware, just swish it under water with an old face cloth.....

Microwavable Rice?
 

Leon Manfredi > wrote:
> On Wed, 21 Apr 2010 21:32:10 -0400, Ian > wrote:
> >tim54321 wrote:
> >> There aren't any decent microwaveable rice brands. Don't be lazy and
> >> make it from scratch! Do it the right way :)
> (CLIPPED)
> >Tell that to the initial poster! I use my rice cooker and would never
> >consider using a microwave. There's nothing wrong with just boiling
> >water and rice either.
>
> Your both right!!! But...............I'd rather "SET IT AND FORGET
> IT"....... As I too have boiled, and have a rice cooker,
> they both need more setup time and, and cleanup time.
> With corningware, just swish it under water with an old face cloth.....

Set it and forget it? Rice cooker! Leave it on when the rice is done. Keeps
the rice warm. When empty, fill it with hot water, let it sit for a while,
then just swish it under water with an old face cloth.....

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Microwavable Rice?
 

On Thu, 22 Apr 2010 18:38:36 -0400, Leon Manfredi wrote:

> On Wed, 21 Apr 2010 21:32:10 -0400, Ian > wrote:
>
>>tim54321 wrote:
>>> There aren't any decent microwaveable rice brands. Don't be lazy and
>>> make it from scratch! Do it the right way :)
> (CLIPPED)
>>Tell that to the initial poster! I use my rice cooker and would never
>>consider using a microwave. There's nothing wrong with just boiling
>>water and rice either.
>
> Your both right!!! But...............I'd rather "SET IT AND FORGET IT".......
> As I too have boiled, and have a rice cooker,
> they both need more setup time and, and cleanup time.
> With corningware, just swish it under water with an old face cloth.....

If boiling water is too much "setup", then you shouldn't be waiting
your time posting here - in a cooking group. Your time would be
much better spent over in alt.food.fast-food and in the Swanson and
Stouffers section of the supermarket.

-sw

Microwavable Rice?
 

On Sun, 25 Apr 2010 09:40:29 -0500, Sqwertz > wrote:

>On Thu, 22 Apr 2010 18:38:36 -0400, Leon Manfredi wrote:
>
>> On Wed, 21 Apr 2010 21:32:10 -0400, Ian > wrote:
>>
>>>tim54321 wrote:
>>>> There aren't any decent microwaveable rice brands. Don't be lazy and
>>>> make it from scratch! Do it the right way :)
>> (CLIPPED)
>>>Tell that to the initial poster! I use my rice cooker and would never
>>>consider using a microwave. There's nothing wrong with just boiling
>>>water and rice either.
>>
>> Your both right!!! But...............I'd rather "SET IT AND FORGET IT".......
>> As I too have boiled, and have a rice cooker,
>> they both need more setup time and, and cleanup time.
>> With corningware, just swish it under water with an old face cloth.....
>
>If boiling water is too much "setup", then you shouldn't be waiting
>your time posting here - in a cooking group. Your time would be
>much better spent over in alt.food.fast-food and in the Swanson and

....... Newer been there...... Seems you have...

>Stouffers section of the supermarket.
>
>-sw

........ AW-SHUCKS.... You're just looking for attention.......!!!!!!

hello! im not so into microwavable rice, i use just the regular. you can too, all you need is a rice cooker. It's really easy plus it's healthier than microwavable rice :D

Microwavable Rice?
 

raiundazan > wrote:
> hello! im not so into microwavable rice, i use just the regular. you can
> too, all you need is a rice cooker. It's really easy plus it's healthier
> than microwavable rice :D

That's the way we do it, too. Don't forget a steamer if you're making
sticky rice!

How is it healthier than microwavable rice?

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Microwavable Rice?
 

would love your sticky rice recipe? Lee
"Nick Cramer" > wrote in message
...
> raiundazan > wrote:
>> hello! im not so into microwavable rice, i use just the regular. you can
>> too, all you need is a rice cooker. It's really easy plus it's healthier
>> than microwavable rice :D
>
> That's the way we do it, too. Don't forget a steamer if you're making
> sticky rice!
>
> How is it healthier than microwavable rice?
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

Microwavable Rice?
 

"Stormmee" > wrote:
> thanks this sounds great, Lee
> "Nick Cramer" > wrote in message
> > "Stormmee" > wrote:
> >> would love your sticky rice recipe? Lee
> >> [ . . . ]

> > Steamed sticky (sweet) rice with mangoes (Kao Niew Ma Muang)
> > []
> > Steamed glutinous (also called sweet or sticky) rice - Thai Cao Neow
> > []

Because of my diabetes, portion control is essential! I can safely have a
serving of rice (sticky or otherwise) about the size of my thumb. Brown
rice is healthier for you because of the fiber, vitamins and minerals it
contains, but it has no less carbs than white rice. Mangoes, like durian,
both of which I love, spikes my blood glucose. Nonetheless, life is good!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Microwavable Rice?
 

i watch my carbs because of family medical history, so far i can have
reasonable portions if i don't have them more than a couple times a week,
never thought about the mangos spiking, Lee
"Nick Cramer" > wrote in message
...
> "Stormmee" > wrote:
>> thanks this sounds great, Lee
>> "Nick Cramer" > wrote in message
>> > "Stormmee" > wrote:
>> >> would love your sticky rice recipe? Lee
>> >> [ . . . ]
>
>> > Steamed sticky (sweet) rice with mangoes (Kao Niew Ma Muang)
>> > []
>> > Steamed glutinous (also called sweet or sticky) rice - Thai Cao Neow
>> > []
>
> Because of my diabetes, portion control is essential! I can safely have a
> serving of rice (sticky or otherwise) about the size of my thumb. Brown
> rice is healthier for you because of the fiber, vitamins and minerals it
> contains, but it has no less carbs than white rice. Mangoes, like durian,
> both of which I love, spikes my blood glucose. Nonetheless, life is good!
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

Microwavable Rice?
 

"Stormmee" > wrote:
> i watch my carbs because of family medical history, so far i can have
> reasonable portions if i don't have them more than a couple times a
> week, never thought about the mangos spiking, Lee
[]

Do you have a glucometer, Lee? Do you check your blood sugar, or just when
you have blood tests done?

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Microwavable Rice?
 

i have one and i check it from time to time, when i don't feel well, and
when i am trying a new food... i started it about a year and a half ago and
so far it seems that i do pretty well unless i get onto a bread every day
thing, seems like my bg goes up more if i am eating high carb on a regular
basis. if i eat say potatoes and rice only two or three times a week i
don't spike when eating or overall but if i eat high carb a couple three
days in a row it sorta goes up cumulitively if that makes sense, Lee
"Nick Cramer" > wrote in message
...
> "Stormmee" > wrote:
>> i watch my carbs because of family medical history, so far i can have
>> reasonable portions if i don't have them more than a couple times a
>> week, never thought about the mangos spiking, Lee
> []
>
> Do you have a glucometer, Lee? Do you check your blood sugar, or just when
> you have blood tests done?
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

Microwavable Rice?
 

"Stormmee" > wrote:
> i have one and i check it from time to time, when i don't feel well, and
> when i am trying a new food... i started it about a year and a half ago
> and so far it seems that i do pretty well unless i get onto a bread every
> day thing, seems like my bg goes up more if i am eating high carb on a
> regular basis. if i eat say potatoes and rice only two or three times a
> week i don't spike when eating or overall but if i eat high carb a couple
> three days in a row it sorta goes up cumulitively if that makes sense,
> Lee "Nick Cramer" > wrote in message
> ...
> > "Stormmee" > wrote:
> >> i watch my carbs because of family medical history, so far i can have
> >> reasonable portions if i don't have them more than a couple times a
> >> week, never thought about the mangos spiking, Lee
> > []
> > Do you have a glucometer, Lee? Do you check your blood sugar, or just
> > when you have blood tests done?

What are the highest numbers you get? Cumulatively or ever? Eat my SPAM to
email me if you'd rather go offline with this.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Microwavable Rice?
 

never have had a reading over 180. only ever a 176 when at the ER for what
i thought was a migraine... turned out to be a bp episode brought on by
stress... qwack came in and asked me what i had eaten in the last three
hours, he was prepared to give me the "pre diabetic" speech because of my
weight... which at that time was dangerously out of control. well when i
told him he said, "dammit" now i have to give you the hypoglycimic speech...
thinking i was at the beginning of a migraine,, and knowing i would hurl i
went to mcd's ate a quarter pounder with cheese, huge fries and a 44 oz
pepsi with no ice, ... well it wasn't a migraine, and i still hurled later.
lol, Lee
"Nick Cramer" > wrote in message
...
> "Stormmee" > wrote:
>> i have one and i check it from time to time, when i don't feel well, and
>> when i am trying a new food... i started it about a year and a half ago
>> and so far it seems that i do pretty well unless i get onto a bread every
>> day thing, seems like my bg goes up more if i am eating high carb on a
>> regular basis. if i eat say potatoes and rice only two or three times a
>> week i don't spike when eating or overall but if i eat high carb a couple
>> three days in a row it sorta goes up cumulitively if that makes sense,
>> Lee "Nick Cramer" > wrote in message
>> ...
>> > "Stormmee" > wrote:
>> >> i watch my carbs because of family medical history, so far i can have
>> >> reasonable portions if i don't have them more than a couple times a
>> >> week, never thought about the mangos spiking, Lee
>> > []
>> > Do you have a glucometer, Lee? Do you check your blood sugar, or just
>> > when you have blood tests done?
>
> What are the highest numbers you get? Cumulatively or ever? Eat my SPAM to
> email me if you'd rather go offline with this.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

Microwavable Rice?
 

"Stormmee" > wrote:
> never have had a reading over 180. only ever a 176 when at the ER for
> [ . . . ]

Lee. If you haven't yet, I would strongly urge you to see an
endocrinologist who specializes in diabetes. Non-diabetics run 80 to 110,
maybe up to 140 for a little while after a big (carby) meal AFAIK. That 176
can do a lot of damage to you; eyes, organs, feet. Check
alt.support.diabetes, too, assuming you know how to use your killfile.

PS Get your weight down to a BMI<25!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Microwavable Rice?
 

oops i didn't explain it right, those were my highs, that 176 was almost ten
years ago, and about 80 pounds ago... i run right at 89 95 with the big
spike being 137 for a pizza/pasta meal...

i started testing as i became concerned after i lost weight and started
getting shakes more often without as many carbs, so DH's sister who is a
natropathic qwack told me to monotor for a month and see what spiked me,
what stblized me and what let me drop too quickly... seemed to be good
advice as brother is a very unstable diabetic, Lee
"Nick Cramer" > wrote in message
...
> "Stormmee" > wrote:
>> never have had a reading over 180. only ever a 176 when at the ER for
>> [ . . . ]
>
> Lee. If you haven't yet, I would strongly urge you to see an
> endocrinologist who specializes in diabetes. Non-diabetics run 80 to 110,
> maybe up to 140 for a little while after a big (carby) meal AFAIK. That
> 176
> can do a lot of damage to you; eyes, organs, feet. Check
> alt.support.diabetes, too, assuming you know how to use your killfile.
>
> PS Get your weight down to a BMI<25!
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

Microwavable Rice?
 

"Stormmee" > wrote:
> oops i didn't explain it right, those were my highs, that 176 was almost
> ten years ago, and about 80 pounds ago... i run right at 89 95 with the
> big spike being 137 for a pizza/pasta meal...
>
> i started testing as i became concerned after i lost weight and started
> getting shakes more often without as many carbs, so DH's sister who is a
> natropathic qwack told me to monotor for a month and see what spiked me,
> what stblized me and what let me drop too quickly... seemed to be good
> advice as brother is a very unstable diabetic, Lee
> [ . . . ]

OK That's cool. I wish I could walk away from a pizza/pasta meal with a
137!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Microwavable Rice?
 

like you said portion control, and for me frequency, if i had pasta as much
as i wanted*every day* it would go up every day after the second/third day,
its weird because i didn't think these things were cumulitive, but for me at
least they seem to be, now i have also gone to brown rice, whole wheat flour
and whole grain pasta its all good. One thing i am wondering is if there is
such a thing as brown rice sushi, Lee
"Nick Cramer" > wrote in message
...
> "Stormmee" > wrote:
>> oops i didn't explain it right, those were my highs, that 176 was almost
>> ten years ago, and about 80 pounds ago... i run right at 89 95 with the
>> big spike being 137 for a pizza/pasta meal...
>>
>> i started testing as i became concerned after i lost weight and started
>> getting shakes more often without as many carbs, so DH's sister who is a
>> natropathic qwack told me to monotor for a month and see what spiked me,
>> what stblized me and what let me drop too quickly... seemed to be good
>> advice as brother is a very unstable diabetic, Lee
>> [ . . . ]
>
> OK That's cool. I wish I could walk away from a pizza/pasta meal with a
> 137!
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

Microwavable Rice?
 

"Stormmee" > wrote:
> like you said portion control, and for me frequency, if i had pasta as
> much as i wanted*every day* it would go up every day after the
> second/third day, its weird because i didn't think these things were
> cumulitive, but for me at least they seem to be, now i have also gone to
> brown rice, whole wheat flour and whole grain pasta its all good. One
> thing i am wondering is if there is such a thing as brown rice sushi, Lee
> [ . . . ]

Why not. You said it was short grain rice.

Sushi Rice (Sushi-meshi or Sumeshi)

Ingredients

3-1/3 cups short-grain rice, washed
4 cups water
3 inch square konbu (giant kelp)

Dressing

5 Tbs plus 1 tsp rice vinegar
2 to 5 Tbs sugar [or Splenda - Nick note]
4 tsp sea salt

Preparation

Put rice in heavy bottomed medium-sized pot [or rice cooker?] and add the
water.

Wipe konbu clean with a damp cloth, slashing in a few places to release
more flavor if desired. Place on top of rice in water.

Cover and heat over medium heat until it starts boiling. Remove and
discard the konbu. Cover tightly and boil over high heat for 2 minutes.
Turn heat down to medium and boil another 5 minutes. Reduce heat to low
and cook for 15 minutes or 'til all water has been absorbed. Turn off heat
and let stand (on burner), with pot lid wrapped in a kitchen towel, 10 to
15 minutes.

Meanwhile, prepare vinegar dressing. Dissolve the sugar and salt in the
vinegar over low heat. [NOTE: A little more vinegar in the summer, but, to
your taste] Force-cool to room temperature by placing mixture in a metal
bowl and twirling in a bath of water and ice.

Tossing rice

Using a flat wooden spoon or rice paddle, spread the hot rice in a thin
layer in a wide and shallow wooden or plastic bowl or hangiri tub. Toss
rice with horizontal cutting strokes to keep grains separate. While
tossing, sprinkle vinegar dressing generously over the rice, but not so
much that you make the rice mushy.

Cool the rice quickly to room temperature as you toss it, using a small fan
or one of your kids fanning with a folded up newspaper! Should all take
about 10 minutes. Cover with a damp towel in a container and finish the
same day. Don't bother refrigerating to make stir-fry the next day!

Mix 'hand-vinegar' (tezu - 2 Tbs rice vinegar to 6 Tbs water) in a small
bowl and use to keep the rice from sticking to your fingers. Dip your
fingers in the "hand-vinegar" and rub palms together. Pick up sbout 1-1/2
Tbs vinegared rice and form into a roughly rectangular shape, about 1-1/2"
long by 3/4" square. Place rice across the first joint of the fingers of
your strong hand and form by clenching that hand. With index and middle
fingers, press and form rice into a more defined and firm shape, turning
rice over so that all sides receive equal pressure. Don't squash or mush
the rice; firm, but gentle. Smear a dab of wasabi in the center of the fish
and press fish and rice 'finger' together. Use nori strips as desired.
{NOTE: Nori has a "front" [shiny] side and a "back" side. The "back" side
is the side on which the ingredients are laid before rolling. Always toast
nori by passing the "Front" side over a flame 'til crisp.] Shrimp should be
parboiled (skewer with toothpick to keep from curling) about 3 minutes.

Find more info in "Japanese Cooking, A Simple Art", by Shijuo Tsuji,
Kodensha Int'l, Tokyo, 1982, p. 290 et seq. This is my favorite English
language Japanese cookbook.Tsuji-sama's descriptions, explanations, recipes
and anecdotes are beyond simply excellent. If you can find it, I highly
recommend it.

The Tsuji Culinary School is headquartered in Osaka, and has a branch in
Chteau de l'Éclair, France. Ahhh. Would that I could. ;-(

Also, see http://www.sushifaq.com/homesushi/ho...athomemaki.htm
for making California and other rolls.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Microwavable Rice?
 

thanks so much, Lee, drooling having had it for lunch,
"Nick Cramer" > wrote in message
...
> "Stormmee" > wrote:
>> like you said portion control, and for me frequency, if i had pasta as
>> much as i wanted*every day* it would go up every day after the
>> second/third day, its weird because i didn't think these things were
>> cumulitive, but for me at least they seem to be, now i have also gone to
>> brown rice, whole wheat flour and whole grain pasta its all good. One
>> thing i am wondering is if there is such a thing as brown rice sushi, Lee
>> [ . . . ]
>
> Why not. You said it was short grain rice.
>
> Sushi Rice (Sushi-meshi or Sumeshi)
>
> Ingredients
>
> 3-1/3 cups short-grain rice, washed
> 4 cups water
> 3 inch square konbu (giant kelp)
>
> Dressing
>
> 5 Tbs plus 1 tsp rice vinegar
> 2 to 5 Tbs sugar [or Splenda - Nick note]
> 4 tsp sea salt
>
> Preparation
>
> Put rice in heavy bottomed medium-sized pot [or rice cooker?] and add the
> water.
>
> Wipe konbu clean with a damp cloth, slashing in a few places to release
> more flavor if desired. Place on top of rice in water.
>
> Cover and heat over medium heat until it starts boiling. Remove and
> discard the konbu. Cover tightly and boil over high heat for 2 minutes.
> Turn heat down to medium and boil another 5 minutes. Reduce heat to low
> and cook for 15 minutes or 'til all water has been absorbed. Turn off
> heat
> and let stand (on burner), with pot lid wrapped in a kitchen towel, 10 to
> 15 minutes.
>
> Meanwhile, prepare vinegar dressing. Dissolve the sugar and salt in the
> vinegar over low heat. [NOTE: A little more vinegar in the summer, but,
> to
> your taste] Force-cool to room temperature by placing mixture in a metal
> bowl and twirling in a bath of water and ice.
>
> Tossing rice
>
> Using a flat wooden spoon or rice paddle, spread the hot rice in a thin
> layer in a wide and shallow wooden or plastic bowl or hangiri tub. Toss
> rice with horizontal cutting strokes to keep grains separate. While
> tossing, sprinkle vinegar dressing generously over the rice, but not so
> much that you make the rice mushy.
>
> Cool the rice quickly to room temperature as you toss it, using a small
> fan
> or one of your kids fanning with a folded up newspaper! Should all take
> about 10 minutes. Cover with a damp towel in a container and finish the
> same day. Don't bother refrigerating to make stir-fry the next day!
>
> Mix 'hand-vinegar' (tezu - 2 Tbs rice vinegar to 6 Tbs water) in a small
> bowl and use to keep the rice from sticking to your fingers. Dip your
> fingers in the "hand-vinegar" and rub palms together. Pick up sbout 1-1/2
> Tbs vinegared rice and form into a roughly rectangular shape, about 1-1/2"
> long by 3/4" square. Place rice across the first joint of the fingers of
> your strong hand and form by clenching that hand. With index and middle
> fingers, press and form rice into a more defined and firm shape, turning
> rice over so that all sides receive equal pressure. Don't squash or mush
> the rice; firm, but gentle. Smear a dab of wasabi in the center of the
> fish
> and press fish and rice 'finger' together. Use nori strips as desired.
> {NOTE: Nori has a "front" [shiny] side and a "back" side. The "back" side
> is the side on which the ingredients are laid before rolling. Always toast
> nori by passing the "Front" side over a flame 'til crisp.] Shrimp should
> be
> parboiled (skewer with toothpick to keep from curling) about 3 minutes.
>
> Find more info in "Japanese Cooking, A Simple Art", by Shijuo Tsuji,
> Kodensha Int'l, Tokyo, 1982, p. 290 et seq. This is my favorite English
> language Japanese cookbook.Tsuji-sama's descriptions, explanations,
> recipes
> and anecdotes are beyond simply excellent. If you can find it, I highly
> recommend it.
>
> The Tsuji Culinary School is headquartered in Osaka, and has a branch in
> Chteau de l'Éclair, France. Ahhh. Would that I could. ;-(
>
> Also, see http://www.sushifaq.com/homesushi/ho...athomemaki.htm
> for making California and other rolls.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

Microwavable Rice?
 

"Stormmee" > wrote:
> thanks so much, Lee, drooling having had it for lunch,
> "Nick Cramer" > wrote in message
> [ . . . ]
> > Sushi Rice (Sushi-meshi or Sumeshi)
> >[]

This exchange has flung a craving on me! I love sashimi. Saba, Toro,
Amaebi, Mirugai, Tako, Sake; separated by aojiso and daikon. (Ponzu) shoyu,
wasabi and gari on the side. Preceded by tsukamono and miso. Gohan for
occasional nibbling and lots of Junmai Daiginjo! I finish with Ikura uzuru
sushi.

I haven't been to my favorite sushiya since the last Presidential election.
It's time!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Making rice in the microwave is very simple and quick (usually 10-15 minutes). You just need to follow the manufacturer’s instructions regarding the type of rice, the amount of water needed, and the length of cooking time. And with a little adjustment of your microwave’s timing and power, you can cook rice to perfection every time without having mushy rice, or getting burnt rice on the bottom of your pot.

You just need to follow these steps:

* Make sure that you buy the size that best suits your family needs.
* Go with manufacturer with good reputation (Nordic Ware for example)
* Spending enough time to read through “customer reviews” before making decision.

Here are some of the very good Microwave Rice Cookers:

Microwavable Rice?
 

sometime in the recent past Nick Cramer posted this:
> "Stormmee" > wrote:
>> thanks so much, Lee, drooling having had it for lunch,
>> "Nick Cramer" > wrote in message
>> [ . . . ]
>>> Sushi Rice (Sushi-meshi or Sumeshi)
>>> []
>
> This exchange has flung a craving on me! I love sashimi. Saba, Toro,
> Amaebi, Mirugai, Tako, Sake; separated by aojiso and daikon. (Ponzu) shoyu,
> wasabi and gari on the side. Preceded by tsukamono and miso. Gohan for
> occasional nibbling and lots of Junmai Daiginjo! I finish with Ikura uzuru
> sushi.
>
> I haven't been to my favorite sushiya since the last Presidential election.
> It's time!
>
Mmmn. Thanks for that picture, Nick. I love that little bit of green shiso
in there (had to look up aojiso, but shiso was my guess.) Can't describe
that flavor, just have to try it to see. Last time I made sushi, I went down
to the beach and found my konbu along the tides edge where a storm had
ripped it free.

--
Wilson 44.69, -67.3

Microwavable Rice?
 

I don't even know the names of the stuff i eat, i haven't tasted any i don't
like... DH brought our lunch home from a local buffett where the owner makes
the stuff himself, they came here from china about 13 years ago and started
with a tiny carry out now a big ish buffett, the only thing left for him to
add is the mongolian grill, Lee
"Nick Cramer" > wrote in message
...
> "Stormmee" > wrote:
>> thanks so much, Lee, drooling having had it for lunch,
>> "Nick Cramer" > wrote in message
>> [ . . . ]
>> > Sushi Rice (Sushi-meshi or Sumeshi)
>> >[]
>
> This exchange has flung a craving on me! I love sashimi. Saba, Toro,
> Amaebi, Mirugai, Tako, Sake; separated by aojiso and daikon. (Ponzu)
> shoyu,
> wasabi and gari on the side. Preceded by tsukamono and miso. Gohan for
> occasional nibbling and lots of Junmai Daiginjo! I finish with Ikura uzuru
> sushi.
>
> I haven't been to my favorite sushiya since the last Presidential
> election.
> It's time!
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061