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Cooking rice - preferred method
Quick boil method - no rinsing and soaking
or absorption method - involves rinsing and soaking I am quite new to rice cooking and am interested as to which method produces the best product. |
Cooking rice - preferred method
On Jan 22, 12:30*pm, "Emrys Davies" > wrote:
> Quick boil method - no rinsing and soaking > > or > > absorption method *- involves rinsing and soaking > > I am quite new to rice cooking and am interested as to which method produces > the best product. I don't rinse or soak my brown rice before cooking. I just bring the water/butter/salt to a high boil, dump the rice in, turn down to LOW on my gas stove, cover and it takes about an hour for all the water to be absorbed (2+ to 1 water to rice, by volume.) John Kuthe... |
Cooking rice - preferred method
On Jan 22, 8:30*am, "Emrys Davies" > wrote:
> Quick boil method - no rinsing and soaking > > or > > absorption method *- involves rinsing and soaking > > I am quite new to rice cooking and am interested as to which method produces > the best product. You should save yourself a lot of trouble and get a small, cheap, automatic rice cooker. I have heard that some people will cook rice like pasta. That's probably the easiest way to cook rice. Use a long grain rice and you'll get a plate of rice with each grain separate which, I suppose, the casual rice eater would consider ideal. |
Cooking rice - preferred method
On Sun, 22 Jan 2012 18:30:25 -0000, "Emrys Davies" >
wrote: >Quick boil method - no rinsing and soaking > >or > >absorption method - involves rinsing and soaking > >I am quite new to rice cooking and am interested as to which method produces >the best product. GoogleGroups is sucking again this AM (now PM) so we'll all see this response twice, *eventually*! I don't rinse or soak my brown rice. I justg bring the water/butter/salt to a high rolling boil, dump in the rice, cover and turn my gas stove down to low and simmer about an hour for all the water to be absorbed (2+ to 1 water to rice, by volume.) Perfect every time! John Kuthe... |
Cooking rice - preferred method
On Sun, 22 Jan 2012 18:30:25 -0000, "Emrys Davies" >
wrote: > Quick boil method - no rinsing and soaking > > or > > absorption method - involves rinsing and soaking > > I am quite new to rice cooking and am interested as to which method produces > the best product. Both, if you do it right. If I didn't eat very much rice, I'd stick with boil, strain, steam.... but I've had a rice maker ever since I got married and use that to make rice. I don't do the type of cooking that requires soaking it, I don't even rinse it anymore. Modern rice is clean and I want the starch, because I prefer sticky rice. Sounds like you're predisposed to using long grain, so I won't be a good resource for you. Doing it right means first of all deciding how "fluffy" you like it and hitting it every time. People also prefer certain types of rice over others. I've noticed that people who prefer white meat on chicken and turkey also prefer white, long grained rice and they probably use the full measure of water if they use the absorption method. I prefer my rice more toothy and sticky, so I don't use the entire recommended amount of water when I cook white rice. Medium grain is my default - but I also like short grain and would use it more if it wasn't a specialty rice and expensive. Long grain is at the bottom of my "rice I like" list... in fact, I don't like it. We're switching over to brown rice now, so I have another learning curve. -- Tell congress not to censor the web. Add your voice here. https://www.google.com/landing/takeaction/ |
Cooking rice - preferred method
On 22/01/2012 1:30 PM, Emrys Davies wrote:
> Quick boil method - no rinsing and soaking > > or > > absorption method - involves rinsing and soaking > > I am quite new to rice cooking and am interested as to which method > produces the best product. I usually cook Basmati rice. I use one part rice and two parts water, put it in a heavy pot, bring it to a boil then turn it down and cook it for 15 minutes... no peeking. Fluff it by stirring it around with chop sticks or a fork... not a spoon, and put hte top back on unitl you are ready to serve. |
Cooking rice - preferred method
Emrys Davies wrote:
> Quick boil method - no rinsing and soaking > > or > > absorption method - involves rinsing and soaking > > I am quite new to rice cooking and am interested as to which method > produces the best product. White rice or brown rice? I cook them differently. -Bob |
Cooking rice - preferred method
"zxcvbob" > wrote in message ... > Emrys Davies wrote: >> Quick boil method - no rinsing and soaking >> >> or >> >> absorption method - involves rinsing and soaking >> >> I am quite new to rice cooking and am interested as to which method >> produces the best product. > > > White rice or brown rice? I cook them differently. > > -Bob White basmati - Tilda next |
Cooking rice - preferred method
Emrys Davies wrote:
> Quick boil method - no rinsing and soaking > > or > > absorption method - involves rinsing and soaking > > I am quite new to rice cooking and am interested as to which method > produces the best product. I have never heard to rinse and soak rice. I use one cup of rice and three cups of water. A little oil or butter and some salt. Bring to boil, lower heat to not quite the lowest setting and cook for 20 minutes. This is what works with my stove now. When I had a certain gas stove I could use two cups of water to one of rice. |
Cooking rice - preferred method
On Sun, 22 Jan 2012 10:38:17 -0800 (PST), dsi1 >
wrote: > I have heard that some people will cook rice > like pasta. That's probably the easiest way to cook rice. Use a long > grain rice and you'll get a plate of rice with each grain separate > which, I suppose, the casual rice eater would consider ideal. LOL! Great minds. -- Tell congress not to censor the web. Add your voice here. https://www.google.com/landing/takeaction/ |
Cooking rice - preferred method
On Sun, 22 Jan 2012 12:43:19 -0600, John Kuthe >
wrote: > On Sun, 22 Jan 2012 18:30:25 -0000, "Emrys Davies" > > wrote: > > >Quick boil method - no rinsing and soaking > > > >or > > > >absorption method - involves rinsing and soaking > > > >I am quite new to rice cooking and am interested as to which method produces > >the best product. > > GoogleGroups is sucking again this AM (now PM) so we'll all see this > response twice, *eventually*! You know it's posted, you know most people will see it before you do... > > I don't rinse or soak my brown rice. I justg bring the > water/butter/salt to a high rolling boil, dump in the rice, cover and > turn my gas stove down to low and simmer about an hour for all the > water to be absorbed (2+ to 1 water to rice, by volume.) > > Perfect every time! > - so stop cluttering up the ng with double posts. -- Tell congress not to censor the web. Add your voice here. https://www.google.com/landing/takeaction/ |
Cooking rice - preferred method
On Sun, 22 Jan 2012 19:56:58 -0000, "Emrys Davies" >
wrote: > > "zxcvbob" > wrote in message > ... > > Emrys Davies wrote: > >> Quick boil method - no rinsing and soaking > >> > >> or > >> > >> absorption method - involves rinsing and soaking > >> > >> I am quite new to rice cooking and am interested as to which method > >> produces the best product. > > > > > > White rice or brown rice? I cook them differently. > > > > -Bob > > White basmati - Tilda next Tilda is a brand, not a type of rice. -- Tell congress not to censor the web. Add your voice here. https://www.google.com/landing/takeaction/ |
Cooking rice - preferred method
In article >,
"Emrys Davies" > wrote: > Quick boil method - no rinsing and soaking > > or > > absorption method - involves rinsing and soaking > > I am quite new to rice cooking and am interested as to which method produces > the best product. I like to do mine in a 2-quart Pyrex mixing pitcher. Rinse the rice first. 2:1, water:rice. Cover with plastic wrap; poke holes in the wrap. Maybe 7 minutes at full power, then 10 at 20-30% power. -- Barb, http://web.me.com/barbschaller September 5, 2011 |
Cooking rice - preferred method
"Emrys Davies" > wrote in message ... > Quick boil method - no rinsing and soaking > > or > > absorption method - involves rinsing and soaking > > I am quite new to rice cooking and am interested as to which method > produces the best product. For long grain rice: Two parts water to one part rice by volume Very lightly saute rice with olive oil for just a few minutes. Add salt. Add water, and slowly simmer covered until water is absorbed. The initial saute results in rice that doesn't stick together. All of this depends on what dish you are making and what rice you're using. Other rices cook differently. Our usual long grain rice is jasmine or basmati. There are lots of other long grain rices. Cheers, Kent |
Cooking rice - preferred method
On Sun, 22 Jan 2012 18:30:25 -0000, "Emrys Davies" >
wrote: >Quick boil method - no rinsing and soaking > >or > >absorption method - involves rinsing and soaking > >I am quite new to rice cooking and am interested as to which method produces >the best product. Personally, I like the absorption method best - although I do not rince or soak at all . I don't think I've had a bad result yet using that method. |
Cooking rice - preferred method
On Sun, 22 Jan 2012 10:38:17 -0800 (PST), dsi1 >
wrote: >On Jan 22, 8:30*am, "Emrys Davies" > wrote: >> Quick boil method - no rinsing and soaking >> >> or >> >> absorption method *- involves rinsing and soaking >> >> I am quite new to rice cooking and am interested as to which method produces >> the best product. > >You should save yourself a lot of trouble and get a small, cheap, >automatic rice cooker. I have heard that some people will cook rice >like pasta. That's probably the easiest way to cook rice. Use a long >grain rice and you'll get a plate of rice with each grain separate >which, I suppose, the casual rice eater would consider ideal. Only downside to that is one more gadget clogging up the kitchen cupboards, and requires electricity (I use a combustion stove and gas stove as backup). Come on people, it isn't that hard to cook rice in a pot on the stove :) |
Cooking rice - preferred method
On 1/22/2012 11:02 AM, Jeßus wrote:
> > Only downside to that is one more gadget clogging up the kitchen > cupboards, and requires electricity (I use a combustion stove and gas > stove as backup). Come on people, it isn't that hard to cook rice in a > pot on the stove :) The point you make is a good one. I don't care much for a cluttered kitchen. I used to cook rice when I was a kid in a special cast aluminum rice pot. I recently tossed that family pot recently when we moved but the automatic rice cooker really makes life easier for people that cook rice every day or several times a day, as Asian families tend to do. It changed our lives for the better just as the washing machine did for Western families. |
Cooking rice - preferred method
On 1/22/2012 4:20 PM, dsi1 wrote:
> On 1/22/2012 11:02 AM, Jeßus wrote: >> >> Only downside to that is one more gadget clogging up the kitchen >> cupboards, and requires electricity (I use a combustion stove and gas >> stove as backup). Come on people, it isn't that hard to cook rice in a >> pot on the stove :) > > The point you make is a good one. I don't care much for a cluttered > kitchen. I used to cook rice when I was a kid in a special cast aluminum > rice pot. I recently tossed that family pot recently when we moved but > the automatic rice cooker really makes life easier for people that cook > rice every day or several times a day, as Asian families tend to do. It > changed our lives for the better just as the washing machine did for > Western families. Yes, I'll agree with you there. We bought a simple Japanese automatic rice cooker more than 30 years ago. It does not take up much counter space and gets used several times a week since I eat rice more often than potatoes. Unlike Japanese people, I don't want rice for breakfast so timers and ways of keeping the rice warm aren't necessary. -- Jim Silverton Extraneous "not" in Reply To. |
Cooking rice - preferred method
On Sun, 22 Jan 2012 12:51:39 -0800, "Kent" >
wrote: > The initial saute results in rice that doesn't stick together. Thanks. I've always wondered what the point was for doing that. -- Tell congress not to censor the web. Add your voice here. https://www.google.com/landing/takeaction/ |
Cooking rice - preferred method
On 1/22/2012 1:30 PM, Emrys Davies wrote:
> Quick boil method - no rinsing and soaking > > or > > absorption method - involves rinsing and soaking > > I am quite new to rice cooking and am interested as to which method > produces the best product. Just quick boil with a little butter in the water. |
Cooking rice - preferred method
Julie Bove > wrote:
>I use one cup of rice and three >cups of water. A little oil or butter and some salt. Bring to boil, lower >heat to not quite the lowest setting and cook for 20 minutes. This is what >works with my stove now. When I had a certain gas stove I could use two >cups of water to one of rice. As Steve mentioned a few threads back, the Revereware saucepans have the exact sort of lid you need for cooking rice. I'm not sure of the explanation for this, but they keep all the steam in and do not require as exact a low temperature burner to work. Cooking rice in a Le Creuset does not work as well, despite the lid having all appearances of fitting tightly. Steve |
Cooking rice - preferred method
On 1/22/2012 3:49 PM, Melba's Jammin' wrote:
> In >, > "Emrys > wrote: > >> Quick boil method - no rinsing and soaking >> >> or >> >> absorption method - involves rinsing and soaking >> >> I am quite new to rice cooking and am interested as to which method produces >> the best product. > > I like to do mine in a 2-quart Pyrex mixing pitcher. Rinse the rice > first. 2:1, water:rice. Cover with plastic wrap; poke holes in the > wrap. Maybe 7 minutes at full power, then 10 at 20-30% power. I use a 2 litre Corning casserole with Pyrex lid - 5 minutes at full power, 15 at half - but that timing varies with different microwaves. |
Cooking rice - preferred method
On Sun, 22 Jan 2012 11:20:59 -1000, dsi1 > wrote:
>On 1/22/2012 11:02 AM, Jeßus wrote: >> >> Only downside to that is one more gadget clogging up the kitchen >> cupboards, and requires electricity (I use a combustion stove and gas >> stove as backup). Come on people, it isn't that hard to cook rice in a >> pot on the stove :) > >The point you make is a good one. I don't care much for a cluttered >kitchen. I used to cook rice when I was a kid in a special cast aluminum >rice pot. I recently tossed that family pot recently when we moved but >the automatic rice cooker really makes life easier for people that cook >rice every day or several times a day, as Asian families tend to do. It >changed our lives for the better just as the washing machine did for >Western families. That's fair enough, I only have rice occasionally, and usually for just the g/f and myself. So cooking it on the stove suits me better. I also have to keep an eye on electricity usage here (not on grid). Speaking of rice... For most of the past 30 years I used brown rice, thinking it must be healthier than white rice. After all, white rice is refined, right? Truth is, I've never really enjoyed brown rice, no matter how I've tried it. I also always feel 'blah' after eating brown rice. Took me until late last year to finally admit to myself that I really didn't like brown rice and maybe I should compromise and use white instead. Then I came across this or a similar article http://www.thehealthyhomeeconomist.c...er-than-brown/ in which to my surprise I found other people also suffered in the same way when eating brown rice. Phytic acid strikes again... Which for me is good news... now I don't feel bad about eating white rice any more :) |
Cooking rice - preferred method
On Mon, 23 Jan 2012 10:19:17 +1100, Jeßus > wrote:
> > For most of the past 30 years I used brown rice, thinking it must be > healthier than white rice. After all, white rice is refined, right? > Truth is, I've never really enjoyed brown rice, no matter how I've > tried it. I also always feel 'blah' after eating brown rice. > > Took me until late last year to finally admit to myself that I really > didn't like brown rice and maybe I should compromise and use white > instead. > > Then I came across this or a similar article > http://www.thehealthyhomeeconomist.c...er-than-brown/ > in which to my surprise I found other people also suffered in the same > way when eating brown rice. Phytic acid strikes again... > > Which for me is good news... now I don't feel bad about eating white > rice any more :) > I think people eat it when they're trying to stave off diabetes. What was your reasoning for using it when in reality you didn't like it? -- Tell congress not to censor the web. Add your voice here. https://www.google.com/landing/takeaction/ |
Cooking rice - preferred method
On Jan 22, 1:19*pm, Jeßus > wrote:
> On Sun, 22 Jan 2012 11:20:59 -1000, dsi1 > wrote: > >On 1/22/2012 11:02 AM, Jeßus wrote: > > >> Only downside to that is one more gadget clogging up the kitchen > >> cupboards, and requires electricity (I use a combustion stove and gas > >> stove as backup). Come on people, it isn't that hard to cook rice in a > >> pot on the stove :) > > >The point you make is a good one. I don't care much for a cluttered > >kitchen. I used to cook rice when I was a kid in a special cast aluminum > >rice pot. I recently tossed that family pot recently when we moved but > >the automatic rice cooker really makes life easier for people that cook > >rice every day or several times a day, as Asian families tend to do. It > >changed our lives for the better just as the washing machine did for > >Western families. > > That's fair enough, I only have rice occasionally, and usually for > just the g/f and myself. So cooking it on the stove suits me better. I > also have to keep an eye on electricity usage here (not on grid). > > Speaking of rice... > > For most of the past 30 years I used brown rice, thinking it must be > healthier than white rice. After all, white rice is refined, right? > Truth is, I've never really enjoyed brown rice, no matter how I've > tried it. I also always feel 'blah' after eating brown rice. > > Took me until late last year to finally admit to myself that I really > didn't like brown rice and maybe I should compromise and use white > instead. > > Then I came across this or a similar articlehttp://www.thehealthyhomeeconomist.com/what-white-rice-better-than-br... > in which to my surprise I found other people also suffered in the same > way when eating brown rice. Phytic acid strikes again... > > Which for me is good news... now I don't feel bad about eating white > rice any more :) The world is going goo-goo over brown rice, it seems. I think it's chewy and nutty tasting, but when I want chewy and nutty, I'll have a bowl of raisin bran. It's good that you realized that you didn't like BR. Better late than never. |
Cooking rice - preferred method
In article >,
S Viemeister > wrote: > On 1/22/2012 3:49 PM, Melba's Jammin' wrote: > > I like to do mine in a 2-quart Pyrex mixing pitcher. Rinse the rice > > first. 2:1, water:rice. Cover with plastic wrap; poke holes in the > > wrap. Maybe 7 minutes at full power, then 10 at 20-30% power. > > I use a 2 litre Corning casserole with Pyrex lid - 5 minutes at full > power, 15 at half - but that timing varies with different microwaves. That sounds reasonable, too. :-) -- Barb, http://web.me.com/barbschaller September 5, 2011 |
Quote:
I go tumeric, olive oil, garlic and cilantro in chicken stock with a little bullion (for salt). If you know how to measure, you can make the best rice on earth in 20 minutes with little hassle. The galric turns soft and mellow, cilantro adds just the right hint of savory. Some achiote for color now and then, or Mexican saffron. Voila!! This shouldn't be so difficult. |
Quote:
I go tumeric, olive oil, garlic and cilantro in chicken stock with a little bullion (for salt). If you know how to measure, you can make the best rice on earth in 20 minutes with little hassle. The garlic turns soft and mellow, cilantro adds just the right hint of savory. Some achiote for color now and then, or Mexican saffron. Voila!! This shouldn't be so difficult. I don't get why you need another "specialized" appliance for what can be done with a pot on the stovetop. I've already been through the breadmakers, George Foremans, and other silly countertop appliances made for one purpose. Always go back to the range. Easy stuff, IMHO. |
Cooking rice - preferred method
"Emrys Davies" > wrote in
: > Quick boil method - no rinsing and soaking > > or > > absorption method - involves rinsing and soaking > > I am quite new to rice cooking and am interested as to which method > produces the best product. > > Microwave rice cooker. Throw it in the pot, add the liquid, put the lid on, set the time, and come back to cooked rice when the m'wave beeps. -- Peter Tasmania Australia |
Cooking rice - preferred method
"Sqwertz" > wrote in message ... > On Sun, 22 Jan 2012 12:51:39 -0800, Kent wrote: > >> Two parts water to one part rice by volume > > Everybody keeps saying this but this is just not true. Even amongst > the white rices the water ratio varies by type, age, and year. > Basmati rice takes as little 1.5 cups. Jasmine usally 1.75. 2 cups > usually refers to the tasteless generic white rice (do y'all reeally > eat that crap?). Jasmine is my preferred rice. Or at least some > domestic Jasmati or Texmati (kinda expensive). Texmati is my fave but it's expensive. If I can't get that I just get whatever long grain white is the cheapest. |
Cooking rice - preferred method
"Jeßus" > wrote in message ... > On Sun, 22 Jan 2012 10:38:17 -0800 (PST), dsi1 > > wrote: > >>On Jan 22, 8:30 am, "Emrys Davies" > wrote: >>> Quick boil method - no rinsing and soaking >>> >>> or >>> >>> absorption method - involves rinsing and soaking >>> >>> I am quite new to rice cooking and am interested as to which method >>> produces >>> the best product. >> >>You should save yourself a lot of trouble and get a small, cheap, >>automatic rice cooker. I have heard that some people will cook rice >>like pasta. That's probably the easiest way to cook rice. Use a long >>grain rice and you'll get a plate of rice with each grain separate >>which, I suppose, the casual rice eater would consider ideal. > > Only downside to that is one more gadget clogging up the kitchen > cupboards, and requires electricity (I use a combustion stove and gas > stove as backup). Come on people, it isn't that hard to cook rice in a > pot on the stove :) I've never understood anyone not being able to cook rice in a pan. When I got the new stove here, I did notice that the rice was cooking too dry too soon so I just added more water until I realized that I needed to add 3 cups of water to each cup of rice. If I add less, the water cooks off too quickly. If I turn the burner down to less than 3 it doesn't simmer enough to cook it. Odd because I had a really old gas stove at one place where I lived that could get an extremely low flame to it and the rice was always perfect every time. I have occasionally had the bottom of the rice get too dry and stick to the pan when cooked with no oil in it. But I have never had the sticky, gummy rice that many people complain about. I have also never understood the need for a rice cooker. We had a Thai neighbor who had one and had rice in it 24/7. I guess it worked for her because people were constantly coming to visit so she always had hot rice to serve them. I could see it if you had a makeshift kitchen. But if you've got a stove in your kitchen, you don't need it. |
Cooking rice - preferred method
"James Silverton" > wrote in message ... > On 1/22/2012 4:20 PM, dsi1 wrote: >> On 1/22/2012 11:02 AM, Jeßus wrote: >>> >>> Only downside to that is one more gadget clogging up the kitchen >>> cupboards, and requires electricity (I use a combustion stove and gas >>> stove as backup). Come on people, it isn't that hard to cook rice in a >>> pot on the stove :) >> >> The point you make is a good one. I don't care much for a cluttered >> kitchen. I used to cook rice when I was a kid in a special cast aluminum >> rice pot. I recently tossed that family pot recently when we moved but >> the automatic rice cooker really makes life easier for people that cook >> rice every day or several times a day, as Asian families tend to do. It >> changed our lives for the better just as the washing machine did for >> Western families. > > Yes, I'll agree with you there. We bought a simple Japanese automatic rice > cooker more than 30 years ago. It does not take up much counter space and > gets used several times a week since I eat rice more often than potatoes. > > Unlike Japanese people, I don't want rice for breakfast so timers and ways > of keeping the rice warm aren't necessary. When I cook rice I always cook at least twice the amount I need. That is one thing that will almost always get eaten. And it's easy to microwave it to eat it later. |
Cooking rice - preferred method
On Jan 22, 2:38*pm, sf > wrote:
.... > > *- so stop cluttering up the ng with double posts. > Make GoogleGroups not suck so badly. John Kuthe... |
Cooking rice - preferred method
"sf" > wrote in message ... > On Mon, 23 Jan 2012 10:19:17 +1100, Jeßus > wrote: >> >> For most of the past 30 years I used brown rice, thinking it must be >> healthier than white rice. After all, white rice is refined, right? >> Truth is, I've never really enjoyed brown rice, no matter how I've >> tried it. I also always feel 'blah' after eating brown rice. >> >> Took me until late last year to finally admit to myself that I really >> didn't like brown rice and maybe I should compromise and use white >> instead. >> >> Then I came across this or a similar article >> http://www.thehealthyhomeeconomist.c...er-than-brown/ >> in which to my surprise I found other people also suffered in the same >> way when eating brown rice. Phytic acid strikes again... >> >> Which for me is good news... now I don't feel bad about eating white >> rice any more :) >> > > I think people eat it when they're trying to stave off diabetes. What > was your reasoning for using it when in reality you didn't like it? Why would anyone eat rice to try to stave off diabetes? Yes, I know they say that brown or wild rice (not really rice I know) is better for diabetics than white rice because of the fiber in it. But in reality, diabetics would be better off eating no rice at all. Unless perhaps they are like me and have gastroparesis. And yes there are other people who have it. But the most common cause of it is diabetes. White rice doesn't spike me at all provided I eat no more than 3 servings at a time. Reason being... I digest it. I actually prefer the taste and texture of brown rice but it spikes me terribly and my family doesn't like it. I'm not really sure what wild rice does to me because again my family doesn't like it. I used to get some soup that had it in there and I could eat that just fine but it didn't contain a lot of wild rice. Last time I made it was several years ago for Thanksgiving. I was hoping people would eat it in lieu of stuffing. Ah, but I was wrong. |
Cooking rice - preferred method
"Steve Pope" > wrote in message ... > Julie Bove > wrote: > >>I use one cup of rice and three >>cups of water. A little oil or butter and some salt. Bring to boil, >>lower >>heat to not quite the lowest setting and cook for 20 minutes. This is >>what >>works with my stove now. When I had a certain gas stove I could use two >>cups of water to one of rice. > > As Steve mentioned a few threads back, the Revereware saucepans have > the exact sort of lid you need for cooking rice. I'm not sure of the > explanation for this, but they keep all the steam in and do not require > as exact a low temperature burner to work. > > Cooking rice in a Le Creuset does not work as well, despite the lid > having all appearances of fitting tightly. I do use Revereware for my rice. I have a set plus an open stock piece. The only other pots/pans I have are a Rachel Ray pasta pot which I use also for soups, stews and beans, a Circulon giant fry type pan which I use for all sorts of things. And a non-stick skillet that these days gets very little use. I did use it the other day. I only use it when I need to cook a small amount of food. I kept my old Revereware pan for popcorn. It has a few scorch marks in it from when I used to buy old popcorn and it always sat there and stuck instead of popping. Now I buy my corn from the health food store. It is very fresh and it always pops well. I also know now never to put too much corn in the pan. One layer of kernels only. If I want more I will pop a second or third batch. Works like a dream! |
Cooking rice - preferred method
"Sqwertz" > wrote in message ... > On Sun, 22 Jan 2012 22:54:24 +0000 (UTC), Steve Pope wrote: > >> Julie Bove > wrote: >> >>>I use one cup of rice and three >>>cups of water. A little oil or butter and some salt. Bring to boil, >>>lower >>>heat to not quite the lowest setting and cook for 20 minutes. This is >>>what >>>works with my stove now. When I had a certain gas stove I could use two >>>cups of water to one of rice. >> >> As Steve mentioned a few threads back, the Revereware saucepans have >> the exact sort of lid you need for cooking rice. I'm not sure of the >> explanation for this, but they keep all the steam in and do not require >> as exact a low temperature burner to work. > > I think they call them vapor-lock. There's nothing special about the > lid/pan combo (except that the lid fits fully inside the pan), it's > just that they fit so well together and they haven't dented, ruing > that seal, in 47 years. > >> Cooking rice in a Le Creuset does not work as well, despite the lid >> having all appearances of fitting tightly. > > I still can't see one stove needed 1 more cup of water than another > other stove, given the same amount of the same rice. Dunno but that is what I've found and I've cooked a lot of rice over the years. Granted I use Texmati rice most of the time now. In the old days it was Calrose. I'd buy a huge bag. That could be the difference. However I have notice that different stoves and ovens do cook differently. And no, I have never used a thermometer in them to see why. At one place where I lived, I had a really old electric stove with double ovens. I can't tell you how many batches of cookies I baked in that thing. And I found that what worked best in that oven were recipes from the 1930's through 1950's. If it was a newer recipe I might have to check the bake time more carefully. I also know that the horrible gas stoves we had in the military housing (always the same kind) were bad. I don't recall having any rice issues. But if it was something that was baked in the oven, I always had to add 20 minutes to the baking time. Otherwise it wouldn't be done. |
Cooking rice - preferred method
"Sqwertz" > wrote in message ... > On Sun, 22 Jan 2012 12:22:07 -0800, Julie Bove wrote: > >> I have never heard to rinse and soak rice. I use one cup of rice and >> three >> cups of water. > > What does that make, porridge? > >> A little oil or butter and some salt. Bring to boil, lower >> heat to not quite the lowest setting and cook for 20 minutes. This is >> what >> works with my stove now. When I had a certain gas stove I could use two >> cups of water to one of rice. > > Heat is heat. The amount of water depends on the rice. But you sure > won't find any 1:3 measurements on any brand of white rice I've ever > seen. Nope. You won't find that. I just think it has something to do with the amount of heat coming from the burner. When I had one gas stove I could get a super low flame. It worked fine. When I turn this electric stove down to the lowest number, there is still water left in the rice even if I use the 2 cups of water to one cup of rice. Cooking it longer won't help. It just doesn't seem to get hot enough to cook it. I find that I have to turn it up to 3. And then it will get too dry too quickly if I don't add that extra cup of water. |
Cooking rice - preferred method
"Gorio" > wrote in message ... > > 'Dave Smith[_1_ Wrote: >> ;1706578']On 22/01/2012 1:30 PM, Emrys Davies wrote:- >> Quick boil method - no rinsing and soaking >> >> or >> >> absorption method - involves rinsing and soaking >> >> I am quite new to rice cooking and am interested as to which method >> produces the best product.- >> >> I usually cook Basmati rice. I use one part rice and two parts water, >> put it in a heavy pot, bring it to a boil then turn it down and cook it >> for 15 minutes... no peeking. Fluff it by stirring it around with chop >> sticks or a fork... not a spoon, and put hte top back on unitl you are >> ready to serve. > > I do the same twice per week. No strainer, or goofy rice cooker. So > simple, eh? > > I go tumeric, olive oil, garlic and cilantro in chicken stock with a > little bullion (for salt). If you know how to measure, you can make the > best rice on earth in 20 minutes with little hassle. The garlic turns > soft and mellow, cilantro adds just the right hint of savory. Some > achiote for color now and then, or Mexican saffron. Voila!! > > This shouldn't be so difficult. > > I don't get why you need another "specialized" appliance for what can be > done with a pot on the stovetop. I've already been through the > breadmakers, George Foremans, and other silly countertop appliances made > for one purpose. Always go back to the range. Easy stuff, IMHO. I was given a George Forman as a gift. I gave it away. Bought a breadmaker. It's out in the garage. Dehydrator is out in the garage too but it does get occasional use. Have a mixer and food processor that get precious little use. Bought a replacement Magic Bullet and it hasn't come out of the box. Bought it last summer. |
Cooking rice - preferred method
On Sun, 22 Jan 2012 16:36:34 -0800 (PST), dsi1 >
wrote: > > The world is going goo-goo over brown rice, it seems. I think it's > chewy and nutty tasting, I think so too and I like it. -- Tell congress not to censor the web. Add your voice here. https://www.google.com/landing/takeaction/ |
Cooking rice - preferred method
On Sun, 22 Jan 2012 19:57:08 -0800 (PST), John Kuthe
> wrote: > On Jan 22, 2:38*pm, sf > wrote: > ... > > > > *- so stop cluttering up the ng with double posts. > > > > Make GoogleGroups not suck so badly. > John, you'd be changing providers if GG wasn't free. Spend a couple of bucks and do something about your problem. It doesn't have to be expensive. http://www.newsgroupreviews.com/Editors_Choice.html Some providers do block accounts which means you buy a block of xxGB and when you run out, you buy more. I've got APN at $3 a month and a block account from Astraweb at $10 for 25GB. Both do binaries. -- Tell congress not to censor the web. Add your voice here. https://www.google.com/landing/takeaction/ |
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