I cook mine in Microwave using the sensor feature prgrammed for
"Rice"; I had to cook twice and then sometimes, cook extra 2- 3 mins
uncovered if the rice is wet. I can only cook small amount at a time.

If I were to cook big amount for lunch to take with me for the whole
week. What would be the best way to go about it?

I want to make Chicken Pilaf (Indian style) using a recipe by
(Sfehmi) on youtube. She uses pressure cooker but soaked the white
basmati rice first. I think I'll have to cook my rice like par boiling
first since it is brown basmatic. How to do that for imported brown
basmati rice bought from Indian store. Brand name is Kohinoor.

Manda Ruby wrote:
>
> I cook mine in Microwave using the sensor feature prgrammed for
> "Rice"; I had to cook twice and then sometimes, cook extra 2- 3 mins
> uncovered if the rice is wet. I can only cook small amount at a time.
>
> If I were to cook big amount for lunch to take with me for the whole
> week. What would be the best way to go about it?

In a big pot on the stovetop, assuming you don't
have a rice cooker.

> I want to make Chicken Pilaf (Indian style) using a recipe by
> (Sfehmi) on youtube. She uses pressure cooker but soaked the white
> basmati rice first. I think I'll have to cook my rice like par boiling
> first since it is brown basmatic. How to do that for imported brown
> basmati rice bought from Indian store. Brand name is Kohinoor.

I mostly eat Indian basmati brown rice I buy at
Trader Joe's. I don't parboil. I just make it
according to the package directions.

Manda Ruby wrote:
> I cook mine in Microwave using the sensor feature prgrammed for
> "Rice"; I had to cook twice and then sometimes, cook extra 2- 3 mins
> uncovered if the rice is wet. I can only cook small amount at a time.
>
> If I were to cook big amount for lunch to take with me for the whole
> week. What would be the best way to go about it?
>



I doubt that rice would last a week without spoiling. It gets
watery on the bottom of the container and will eventually get moldy.

gloria p

On Sun, 23 Aug 2009 17:19:46 -0700 (PDT), Manda Ruby
> wrote:

>I cook mine in Microwave using the sensor feature prgrammed for
>"Rice"; I had to cook twice and then sometimes, cook extra 2- 3 mins
>uncovered if the rice is wet. I can only cook small amount at a time.
>
>If I were to cook big amount for lunch to take with me for the whole
>week. What would be the best way to go about it?
>
>I want to make Chicken Pilaf (Indian style) using a recipe by
>(Sfehmi) on youtube. She uses pressure cooker but soaked the white
>basmati rice first. I think I'll have to cook my rice like par boiling
>first since it is brown basmatic. How to do that for imported brown
>basmati rice bought from Indian store. Brand name is Kohinoor.

I cook it on the stove top. About 40 minutes covered. One part rice to
2 1/2 parts water by volume. Salt and butter as desired. Sometimes I
put some chopped lemon in it (seeds removed, of course).
--

modom

In article >,
Stu > wrote:

> On the stove, and follow the directions on the package, or invest in a good
> rice cooker. I bought the Wolfgang Puck one three years ago and never have
> badly cooked or wet rice.

I add 2 cups stock per 1 cup of rice and pressure cook it for 20
minutes. Perfect every time and I often add veggies to it if called for.
They cook nicely into it too. Carrots, celery, onions and garlic usually.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Gloria P > wrote:

> Manda Ruby wrote:
> > I cook mine in Microwave using the sensor feature prgrammed for
> > "Rice"; I had to cook twice and then sometimes, cook extra 2- 3 mins
> > uncovered if the rice is wet. I can only cook small amount at a time.
> >
> > If I were to cook big amount for lunch to take with me for the whole
> > week. What would be the best way to go about it?
> >
>
>
>
> I doubt that rice would last a week without spoiling. It gets
> watery on the bottom of the container and will eventually get moldy.
>
> gloria p

Cooked rice freezes nicely tho'. :-) I'll cook large batches and freeze
it in 2 cup portions.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"modom (palindrome guy)" > wrote:

> On Sun, 23 Aug 2009 17:19:46 -0700 (PDT), Manda Ruby
> > wrote:
>
> >I cook mine in Microwave using the sensor feature prgrammed for
> >"Rice"; I had to cook twice and then sometimes, cook extra 2- 3 mins
> >uncovered if the rice is wet. I can only cook small amount at a time.
> >
> >If I were to cook big amount for lunch to take with me for the whole
> >week. What would be the best way to go about it?
> >
> >I want to make Chicken Pilaf (Indian style) using a recipe by
> >(Sfehmi) on youtube. She uses pressure cooker but soaked the white
> >basmati rice first. I think I'll have to cook my rice like par boiling
> >first since it is brown basmatic. How to do that for imported brown
> >basmati rice bought from Indian store. Brand name is Kohinoor.
>
> I cook it on the stove top. About 40 minutes covered. One part rice to
> 2 1/2 parts water by volume. Salt and butter as desired. Sometimes I
> put some chopped lemon in it (seeds removed, of course).

Chopped lemon? Never tried that. Thanks for the idea!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article
>,
Manda Ruby > wrote:

> I cook mine in Microwave using the sensor feature prgrammed for
> "Rice"; I had to cook twice and then sometimes, cook extra 2- 3 mins
> uncovered if the rice is wet. I can only cook small amount at a time.
>
> If I were to cook big amount for lunch to take with me for the whole
> week. What would be the best way to go about it?

In a large kettle with a heavy bottom. Twice as much water as rice (by
volume). Stir rice into boiling water, cover, reduce heat, simmer for
15-18 minutes. Remove from heat and let stand for 10 minutes. Stir to
fluff.

I microwave rice in a 2-quart Pyrex mixing pitcher. Cold water & rice;
covered tightly with plastic wrap, then poke a few holes in the plastic
wrap. Cook at high power for 8 minutes, then reduce power to 20% for
about 8 minutes. That does it every time.

> I want to make Chicken Pilaf (Indian style) using a recipe by
> (Sfehmi) on youtube. She uses pressure cooker but soaked the white
> basmati rice first. I think I'll have to cook my rice like par boiling
> first since it is brown basmatic. How to do that for imported brown
> basmati rice bought from Indian store. Brand name is Kohinoor.

There are usually cooking instructions on the packaging. If not, ask a
store clerk if they know anything about it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
And check this, too:
http://abcnews.go.com/Business/story?id=8279841&page=1

On Aug 23, 6:09*pm, Stu > wrote:
> On Sun, 23 Aug 2009 18:07:30 -0700, Mark Thorson > wrote:
> -->Manda Ruby wrote:
>
> -->>
> -->> I cook mine in Microwave using the sensor feature prgrammed for
> -->> "Rice"; I had to cook twice and then sometimes, *cook extra 2- 3 mins
> -->> uncovered if the rice is wet. I can only cook small amount at a time..
> -->>
> -->> If I were to cook big amount for lunch to take with me for the whole
> -->> week. What would be the best way to go about it?
>
> On the stove, and follow the directions on the package, or invest in a good
> rice cooker.

The rice cooker I bought with multiple feature was useless for brown
rice. Beside, I cook a small amount (one serving) in my microwave and
that works out fine though I am a bit gettign tired of running the
cooking cycle tow times and that must be done promptly betwene the two
cycles.

Since I am going to be using pressure cooker to make this "YouTube -
Chicken Pullao by Sfehmi" (http://www.youtube.com/watch?
v=goV998rRIc8) , I guess, I can just add rice into pressure cooker at
the step as mentioned in the recipe.


> I bought the Wolfgang Puck one three years ago and never have
> badly cooked or wet rice.
>
> -->In a big pot on the stovetop, assuming you don't
> -->have a rice cooker.
> -->
> -->> I want to make Chicken Pilaf (Indian style) using *a recipe by
> -->> (Sfehmi) on youtube. She uses pressure cooker but soaked the white
> -->> basmati rice first. I think I'll have to cook my rice like par boiling
> -->> first since it is brown basmatic. How to do that for imported brown
> -->> basmati rice bought from Indian store. Brand name is Kohinoor.
> -->
> -->I mostly eat Indian basmati brown rice I buy at
> -->Trader Joe's. *I don't parboil. *I just make it
> -->according to the package directions.

In article >,
Mark Thorson > wrote:

> Omelet wrote:
> >
> > Chopped lemon? Never tried that. Thanks for the idea!
>
> When making rice for a potluck or something, I always
> add finely chopped orange and lemon zest. It provides
> both a visual accent and flavor.

Cool idea. Lemon is good for brightening the flavor of things. Probably
why I love salt free lemon pepper so much. <g>

I've been turning more towards dried ground lemon or orange peel lately
tho' now that I can get it cheaply in bulk. :-d

It's good mostly on veggies and fish.

I'll have to try using more of it in rice dishes...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
>
> Chopped lemon? Never tried that. Thanks for the idea!

When making rice for a potluck or something, I always
add finely chopped orange and lemon zest. It provides
both a visual accent and flavor.

Omelet wrote:
>
> In article >,
> Mark Thorson > wrote:
>
> > When making rice for a potluck or something, I always
> > add finely chopped orange and lemon zest. It provides
> > both a visual accent and flavor.
>
> Cool idea. Lemon is good for brightening the flavor of things. Probably
> why I love salt free lemon pepper so much. <g>

I use organic oranges and lemon, because conventional
are often treated with fungicide, on the assumption
that the consumer is going to be eating the interior
not the peel. This is the only product for which
I think it is important to choose organic.

In article >,
Mark Thorson > wrote:

> Omelet wrote:
> >
> > In article >,
> > Mark Thorson > wrote:
> >
> > > When making rice for a potluck or something, I always
> > > add finely chopped orange and lemon zest. It provides
> > > both a visual accent and flavor.
> >
> > Cool idea. Lemon is good for brightening the flavor of things. Probably
> > why I love salt free lemon pepper so much. <g>
>
> I use organic oranges and lemon, because conventional
> are often treated with fungicide, on the assumption
> that the consumer is going to be eating the interior
> not the peel. This is the only product for which
> I think it is important to choose organic.

I can see your point.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Mon, 24 Aug 2009 20:51:54 -0500, Omelet wrote:

> In article >,
> Mark Thorson > wrote:
>
>> Omelet wrote:
>>>
>>> In article >,
>>> Mark Thorson > wrote:
>>>
>>> > When making rice for a potluck or something, I always
>>> > add finely chopped orange and lemon zest. It provides
>>> > both a visual accent and flavor.
>>>
>>> Cool idea. Lemon is good for brightening the flavor of things. Probably
>>> why I love salt free lemon pepper so much. <g>
>>
>> I use organic oranges and lemon, because conventional
>> are often treated with fungicide, on the assumption
>> that the consumer is going to be eating the interior
>> not the peel. This is the only product for which
>> I think it is important to choose organic.
>
> I can see your point.

i think a scrub with a vegetable brush would take care of that.

your pal,
blake

Manda Ruby > wrote:
>
>
> The rice cooker I bought with multiple feature was useless for brown
> rice.

I don't understand this. Rice cookers use a thermostat to
determine when to turn off. Once the liquid water has
disappeared it turns off, done. As long as you use the
correct ratio of water to rice the rice cooker will work just
fine every time for every type of rice of other grain.

I suspect that's the problem you're having - Every rice
cooker I've seen has included water ratios for white rice
but not for brown rice. If it comes out too crunchy from
the rice cooker, increase the water in the water to rice
ratio and try again. Lather, rinse, repeat until it comes
out correct once. At that point you'll know how much
water to add per brown rice and the problem will be
solved permanently.

PS Anyone who has already done the experiment and
wrote it down please post. I did it many years ago and
I have since lost the written ratio. I don't have enough
brown rice these days to redo the experimental sequence.

PPS This should work for other grains. Oatmeal will work
in a rice cooker but having done that once I figured it was
not worth the extra effort. Making barley in it should work
fine once the water ratio is determined by experiment.
Having steamed barley instead of rice is not bad on
occasion.

"Doug Freyburger" > wrote in message
...
> Manda Ruby > wrote:
>>
>>
>> The rice cooker I bought with multiple feature was useless for brown
>> rice.
>
> I don't understand this.


Manda is an idiot. I don't even use a rice cooker and my brown basmati rice
is perfect.

blake murphy wrote:
>
> On Mon, 24 Aug 2009 20:51:54 -0500, Omelet wrote:
>
> > In article >,
> > Mark Thorson > wrote:
> >
> >> I use organic oranges and lemon, because conventional
> >> are often treated with fungicide, on the assumption
> >> that the consumer is going to be eating the interior
> >> not the peel. This is the only product for which
> >> I think it is important to choose organic.
> >
> > I can see your point.
>
> i think a scrub with a vegetable brush would take care of that.

I don't. And how would you know for sure?
In the absence of certainty, I'll continue to buy
organic citrus when I use the zest.

On Tue, 25 Aug 2009 13:28:19 -0700, Mark Thorson wrote:

> blake murphy wrote:
>>
>> On Mon, 24 Aug 2009 20:51:54 -0500, Omelet wrote:
>>
>>> In article >,
>>> Mark Thorson > wrote:
>>>
>>>> I use organic oranges and lemon, because conventional
>>>> are often treated with fungicide, on the assumption
>>>> that the consumer is going to be eating the interior
>>>> not the peel. This is the only product for which
>>>> I think it is important to choose organic.
>>>
>>> I can see your point.
>>
>> i think a scrub with a vegetable brush would take care of that.
>
> I don't. And how would you know for sure?
> In the absence of certainty, I'll continue to buy
> organic citrus when I use the zest.

well, i eat american beef, too. so i'm just a wild and crazy guy.

your pal,
blake

"blake murphy" > wrote in message
...
> On Tue, 25 Aug 2009 13:28:19 -0700, Mark Thorson wrote:
>
>> blake murphy wrote:
>>>
>>> On Mon, 24 Aug 2009 20:51:54 -0500, Omelet wrote:
>>>
>>>> In article >,
>>>> Mark Thorson > wrote:
>>>>
>>>>> I use organic oranges and lemon, because conventional
>>>>> are often treated with fungicide, on the assumption
>>>>> that the consumer is going to be eating the interior
>>>>> not the peel. This is the only product for which
>>>>> I think it is important to choose organic.
>>>>
>>>> I can see your point.
>>>
>>> i think a scrub with a vegetable brush would take care of that.
>>
>> I don't. And how would you know for sure?
>> In the absence of certainty, I'll continue to buy
>> organic citrus when I use the zest.
>
> well, i eat american beef, too. so i'm just a wild and crazy guy.
>

That's what I love about you. One thing. I sense there are many things. I am
this close -> <- to stalking you. Oh, no, right, you use your real name.

On Aug 25, 10:29*am, "cybercat" > wrote:
> "Doug Freyburger" > wrote in message
>
> ...
>
> > Manda Ruby > wrote:
>
> >> The rice cooker I bought with multiple feature was useless for brown
> >> rice.
>
> > I don't understand this.
>
> Manda is an idiot. I don't even use a rice cooker and my brown basmati rice
> is perfect.

So you are saying that what's perfect for you should be perfect for
me. You are the idiot.

On Aug 25, 8:59*am, Doug Freyburger > wrote:
> Manda Ruby > wrote:
>
> > The rice cooker I bought with multiple feature was useless for brown
> > rice.
>
> I don't understand this. *Rice cookers use a thermostat to
> determine when to turn off. *Once the liquid water has
> disappeared it turns off, done. *As long as you use the
> correct ratio of water to rice the rice cooker will work just
> fine every time for every type of rice of other grain.

I don't like the way my tice turns out when cooking with that rice
cooker and that's that. Actually, I don't like the way white basmatic
turns out when cooking with that rice cooker either.


>
> I suspect that's the problem you're having - Every rice
> cooker I've seen has included water ratios for white rice
> but not for brown rice. *If it comes out too crunchy from
> the rice cooker, increase the water in the water to rice
> ratio and try again. *Lather, rinse, repeat until it comes
> out correct once. *At that point you'll know how much
> water to add per brown rice and the problem will be
> solved permanently.
>
> PS Anyone who has already done the experiment and
> wrote it down please post. *I did it many years ago and
> I have since lost the written ratio. *I don't have enough
> brown rice these days to redo the experimental sequence.
>
> PPS This should work for other grains. *Oatmeal will work
> in a rice cooker but having done that once I figured it was
> not worth the extra effort. *Making barley in it should work
> fine once the water ratio is determined by experiment.
> Having steamed barley instead of rice is not bad on
> occasion.