I haven't used a rice cooker; maybe they are just as good for the lazy.

This method requires tuning for a given cooktop. It is only for suitable for
rice for which the absorption method works well (for me that's only ordinary
long-grain white rice so far).

- Weigh out 200g rice and place in large saucepan.
- Add salt to taste.
- Multiply weight of rice by 1.72 and add that much water (so 344 ml in this
case).
- Place lid on saucepan.
- Place saucepan on cooktop and set heat on _low_ (I use a gas stove, so I put
it at the low stop point on the dial).
- Watch TV for 18 minutes.
- Turn off heat and watch TV for another 7 minutes.
- Serve the now perfect fluffy rice.

Obviously timing is affected by changing quantity, but I've found roughly add
one minute to the cooking for every 20g (so 19 minutes for 220g).

The main advantage this method has over the conventional absorption method is
that you don't have to hang around waiting for the water to boil.

On Jul 10, 3:34*pm, "DavidW" > wrote:
> I haven't used a rice cooker; maybe they are just as good for the lazy.
>
> This method requires tuning for a given cooktop. It is only for suitable for
> rice for which the absorption method works well (for me that's only ordinary
> long-grain white rice so far).
>
> - Weigh out 200g rice and place in large saucepan.
> - Add salt to taste.
> - Multiply weight of rice by 1.72 and add that much water (so 344 ml in this
> case).
> - Place lid on saucepan.
> - Place saucepan on cooktop and set heat on _low_ (I use a gas stove, so I put
> it at the low stop point on the dial).
> - Watch TV for 18 minutes.
> - Turn off heat and watch TV for another 7 minutes.
> - Serve the now perfect fluffy rice.
>
> Obviously timing is affected by changing quantity, but I've found roughly add
> one minute to the cooking for every 20g (so 19 minutes for 220g).
>
> The main advantage this method has over the conventional absorption method is
> that you don't have to hang around waiting for the water to boil.

I just stop at the Chinese place on the way home and get rice to go.

On 2012-07-10, DavidW > wrote:

> - Multiply weight of rice by 1.72 and add that much water (so 344 ml in this
> case).



What crap! You think some poor Asian in a grass hut with a charcoal
fire has a 1 ml accurate measure and a calculator? Get real.

Perfect steamed rice every time:

Put some rice in heat proof bowl. Metal OK. Cover with water 1
finger knuckle deep above level of rice. Steam in whatever steamer
you have for 20-30 mins. 25 mins has always worked for me, no matter
the elev. When cooked, fluff rice w/ fork. Works flawlessly with any
rice except brown rice. Gar-own-tee!

nb

--
vi --the heart of evil!

notbob wrote:
> On 2012-07-10, DavidW > wrote:
>
>> - Multiply weight of rice by 1.72 and add that much water (so 344 ml
>> in this case).
>
>
>
> What crap! You think some poor Asian in a grass hut with a charcoal
> fire has a 1 ml accurate measure and a calculator? Get real.

Yet they are on Usenet to read my recipe? Being from a modern, Western society,
I was naturally aiming this at other like-living people. And you only need the
calculator once for a given quantity. Using 200g most of the time, I already
know it's 344 ml.

On Tue, 10 Jul 2012 20:01:31 -0300, wrote:

> Who was that cook who used to say Gar-own-tee ? I thought of him the
> other day and couldn't think of a name.

Justin Wilson: <http://www.justinwilson.com/>

--

-Jeff B.


"Freedom Through Vigilance"

On 2012-07-10, Yeff > wrote:
>
> Justin Wilson: <http://www.justinwilson.com/>

Yep. He was such a hoot. Sloshed more wine down his throat than in
his recipes. His recipes sucked, but watching him prepare them and
listening to him speak was jocularity times 10!

nb


--
vi --the heart of evil!

On 2012-07-10 22:34:10 +0000, DavidW said:

> I haven't used a rice cooker; maybe they are just as good for the lazy.

A rice cooker has always been good to me.

I make Japanese rice thisaway. I rinse one cup of rice three times,
rubbing it around to get all the flour/dirt/love loose. The third time
the water is fairly clear. Just like every old Japanese lady at Mitsuwa
has explained it to me. Many times.

I put it in a dirt-cheap rice maker I bought 20 years ago for like $20
or something, and add a 1.5 cups of water.

I start the thing. When the mechanical bell goes off (nothing digital
about this buggy). I wait about 20 minutes.

gtr wrote:
> On 2012-07-10 22:34:10 +0000, DavidW said:
>
>> I haven't used a rice cooker; maybe they are just as good for the
>> lazy.
>
> A rice cooker has always been good to me.
>
> I make Japanese rice thisaway. I rinse one cup of rice three times,
> rubbing it around to get all the flour/dirt/love loose. The third time
> the water is fairly clear. Just like every old Japanese lady at
> Mitsuwa has explained it to me. Many times.

It's far too much work to clean the rice first.

On 7/10/2012 6:34 PM, DavidW wrote:
> I haven't used a rice cooker; maybe they are just as good for the lazy.
>
> This method requires tuning for a given cooktop. It is only for suitable for
> rice for which the absorption method works well (for me that's only ordinary
> long-grain white rice so far).
>
> - Weigh out 200g rice and place in large saucepan.
> - Add salt to taste.
> - Multiply weight of rice by 1.72 and add that much water (so 344 ml in this
> case).
> - Place lid on saucepan.
> - Place saucepan on cooktop and set heat on _low_ (I use a gas stove, so I put
> it at the low stop point on the dial).
> - Watch TV for 18 minutes.
> - Turn off heat and watch TV for another 7 minutes.
> - Serve the now perfect fluffy rice.
>
> Obviously timing is affected by changing quantity, but I've found roughly add
> one minute to the cooking for every 20g (so 19 minutes for 220g).
>
> The main advantage this method has over the conventional absorption method is
> that you don't have to hang around waiting for the water to boil.
>
>
Lord, how complicated! Measure the rice, measure the water, turn on the
cooker. Done; 20 odd minutes later!

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

James Silverton wrote:
>>
> Lord, how complicated! Measure the rice, measure the water, turn on
> the cooker. Done; 20 odd minutes later!

The measuring parts could be greatly simplified by using containers the right
size, or containers with marks at the right heights. The measuring is actually
the most time-consuming part. The process would be quite trivial and suitable
for the ultra lazy if suitable containers were used instead.

On 2012-07-10, DavidW > wrote:

> It's far too much work to clean the rice first.

LOSER!!


--
vi --the heart of evil!

notbob wrote:
> On 2012-07-10, DavidW > wrote:
>
>> It's far too much work to clean the rice first.
>
> LOSER!!

I think the long grain rice I use is already pretty clean and I don't remember
the instructions on the packet saying to wash it. Certainly the website doesn't.
http://www.sunrice.com.au/our-produc...ain-white-rice
(Cooking Method tab)

The Basmati rice I get does say to wash it, but doing so didn't make any
difference that I noticed, so, being a lazy sort, I didn't bother any more.
(Incidentally, the Basmati packet recommends the fast evaporation method; I
tried the absorption method once, but it didn't work well.)

Sqwertz wrote:
> On Wed, 11 Jul 2012 08:59:08 +1000, DavidW wrote:

>> Yet they are on Usenet to read my recipe? Being from a modern,
>> Western society, I was naturally aiming this at other like-living
>> people. And you only need the calculator once for a given quantity.
>> Using 200g most of the time, I already know it's 344 ml.
>
> Some rice required more water than others. Cheapo, old, long grain
> white rice that you often see in your local store brand packaging
> requires 2 cups of water per cup.
>
> Most jasmine requires 1.5 cups water per 1 cup of rice.
>
> And then for basmati, 1.75 cups of water per cup of rice is pretty
> common.
>
> Fact is, there is no ONE way to cook rice VIA the boiling water method
> except by fine tuning each batch of rice you use with the proper
> amount of water. Each batch of rice absorbs different amounts of
> water based on it's shape, it's age, and it's variety.

Excellent. Maybe I'll try Basmati again with more water and the absorption
method might work better.

sqwishy splains some stuff to Davey.

> > It's far too much work to clean the rice first.
>
> But you end up with better results. So I'll rinse my rice first,
> thank you. Takes me all of 15 seconds.

Gwan. How you can pick out 500 grains of rice fum a bollawotter in 15
seconds? You shittin.

On 2012-07-10 23:23:48 +0000, said:

> On Tue, 10 Jul 2012 19:16:19 -0400, Yeff > wrote:
>
>> On Tue, 10 Jul 2012 20:01:31 -0300, wrote:
>>
>>> Who was that cook who used to say Gar-own-tee ? I thought of him the
>>> other day and couldn't think of a name.
>>
>> Justin Wilson: <http://www.justinwilson.com/>
>
> Thanks.

I loved the way he referred to Lea & Perrins as cajun boys: Lee and pehRA(n)

On 2012-07-11 00:09:36 +0000, DavidW said:

> I think the long grain rice I use is already pretty clean and I don't
> remember the instructions on the packet saying to wash it. Certainly
> the website doesn't.
> http://www.sunrice.com.au/our-produc...ain-white-rice
> (Cooking Method tab)
>
> The Basmati rice I get does say to wash it, but doing so didn't make
> any difference that I noticed, so, being a lazy sort, I didn't bother
> any more. (Incidentally, the Basmati packet recommends the fast
> evaporation method; I tried the absorption method once, but it didn't
> work well.)

I'm using Japanese or Korean short grain rice and clean it, again, the
way the Japanese ladies have told me. Repeatedly.

With Basmati rice I don't rinse it. I never have. Who knows why; habits.

On 2012-07-10 22:50:32 +0000, Chemo the Clown said:

> I just stop at the Chinese place on the way home and get rice to go.

There--that's lazy!

"gtr" > wrote in message news:201207101913175461-xxx@yyyzzz...
> On 2012-07-10 22:50:32 +0000, Chemo the Clown said:
>
>> I just stop at the Chinese place on the way home and get rice to go.
>
> There--that's lazy!

not really - I have them deliver.

On 7/10/2012 4:12 PM, gtr wrote:
> On 2012-07-11 00:09:36 +0000, DavidW said:
>
>> I think the long grain rice I use is already pretty clean and I don't
>> remember the instructions on the packet saying to wash it. Certainly
>> the website doesn't.
>> http://www.sunrice.com.au/our-produc...ain-white-rice
>> (Cooking Method tab)
>>
>> The Basmati rice I get does say to wash it, but doing so didn't make
>> any difference that I noticed, so, being a lazy sort, I didn't bother
>> any more. (Incidentally, the Basmati packet recommends the fast
>> evaporation method; I tried the absorption method once, but it didn't
>> work well.)
>
> I'm using Japanese or Korean short grain rice and clean it, again, the
> way the Japanese ladies have told me. Repeatedly.

I think that the typical old-school Japanese or Korean type person will
never cook rice without washing it 5 or so times first. I learned to do
this when I was a mere lad and will never change my ways. That's the
breaks.

>
> With Basmati rice I don't rinse it. I never have. Who knows why; habits.

"DavidW" > wrote in message
...
>I haven't used a rice cooker; maybe they are just as good for the lazy.
>
> This method requires tuning for a given cooktop. It is only for suitable
> for rice for which the absorption method works well (for me that's only
> ordinary long-grain white rice so far).
>
> - Weigh out 200g rice and place in large saucepan.
> - Add salt to taste.
> - Multiply weight of rice by 1.72 and add that much water (so 344 ml in
> this case).
> - Place lid on saucepan.
> - Place saucepan on cooktop and set heat on _low_ (I use a gas stove, so I
> put it at the low stop point on the dial).
> - Watch TV for 18 minutes.
> - Turn off heat and watch TV for another 7 minutes.
> - Serve the now perfect fluffy rice.
>
> Obviously timing is affected by changing quantity, but I've found roughly
> add one minute to the cooking for every 20g (so 19 minutes for 220g).
>
> The main advantage this method has over the conventional absorption method
> is that you don't have to hang around waiting for the water to boil.

I don't weigh my rice. I measure it. Never had a problem cooking it.

On 11/07/2012 9:44 AM, DavidW wrote:
> gtr wrote:
>> On 2012-07-10 22:34:10 +0000, DavidW said:
>>
>>> I haven't used a rice cooker; maybe they are just as good for the
>>> lazy.
>>
>> A rice cooker has always been good to me.
>>
>> I make Japanese rice thisaway. I rinse one cup of rice three times,
>> rubbing it around to get all the flour/dirt/love loose. The third time
>> the water is fairly clear. Just like every old Japanese lady at
>> Mitsuwa has explained it to me. Many times.
>
> It's far too much work to clean the rice first.
>
>
We've always rinsed the rice three times first. Makes for a much lighter
fluffy rice. So, we agree with the "old Japanese lady" ... and the old
Vietnamese lady and the old Thai lady and the old Chinese lady...etc.

We have used a rice cooker for some 30 years now and it is possible to
get fairly consistent rice that way. Need to vary the quantity of water
depending on the type of rice used. Big difference between, say, Jasmine
and Basmati rice.

Recently my wife began boiling and steaming her rice manually. Seems
like she's lost the touch she had 30+ years back as she seems unable to
create a consistent rice using the old methods.

--

Krypsis

On 7/10/2012 10:35 PM, Pico Rico wrote:
> "gtr" > wrote in message news:201207101913175461-xxx@yyyzzz...
>> On 2012-07-10 22:50:32 +0000, Chemo the Clown said:
>>
>>> I just stop at the Chinese place on the way home and get rice to go.
>>
>> There--that's lazy!
>
> not really - I have them deliver.
>
>
Good enough but how much or how much else would you need? They usually
have a minimum price for delivery :-)

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

"James Silverton" > wrote in message
...
> On 7/10/2012 10:35 PM, Pico Rico wrote:
>> "gtr" > wrote in message
>> news:201207101913175461-xxx@yyyzzz...
>>> On 2012-07-10 22:50:32 +0000, Chemo the Clown said:
>>>
>>>> I just stop at the Chinese place on the way home and get rice to go.
>>>
>>> There--that's lazy!
>>
>> not really - I have them deliver.
>>
>>
> Good enough but how much or how much else would you need? They usually
> have a minimum price for delivery :-)
>

we were talking lazy, and nothing else.

Weight is more accurate than volume as a measure of grains. Still, most don't have a scale in their kitchen and most wouldn't have inclination to use it.

Still, those who use short/medium grain rice have less liquid to deal with, so they have to adjust their cooking times to deal with this or suffer a greater chance of burnt rice at the end. This happened to me back when I tried a medium grain for the first time.

Generally long grain has a +/-2:1 water:rice ratio, whereas the short grain I buy (Tsuru Mai, from California) is approximately 1.3:1 rice:water. I usually even go 1.4:1 unless I have a moisture component in there (like some tomato).

Either way, follow the freakin' directions and it's easy. No extra gadget needed if you can control your cooktop.

Long grain, I'll just boil water or broth (wow, about 2 minutes of waiting while I do some dishes) then add goodies and rice, or just rice; cover, watch it boil for a minute then reduce to simmer. 20 minutes later, voila.

Paella is a different story; because, traditionally, it's not covered in the cooking process, so you'll either need more liquid, or enjoy it more "al dente."

gtr wrote:
> DavidW said:
>
>> I haven't used a rice cooker; maybe they are just as good for the lazy.

Exactly. The method you wrote is many times as much work as a rice
cooker.

> I make Japanese rice thisaway. I rinse one cup of rice three times,
> rubbing it around to get all the flour/dirt/love loose. The third time
> the water is fairly clear. Just like every old Japanese lady at Mitsuwa
> has explained it to me. Many times.

I've tried once twice and thrice. For my purposes once works. I've
also tried other rice types than Japanese. Few other types benefit
noticably from rinsing.

> I put it in a dirt-cheap rice maker I bought 20 years ago for like $20
> or something, and add a 1.5 cups of water.

So much work. For an extra $5 get a rice cooker with a calibrated cup
and lines on the inside. Dump in N cups. Fill to line N. Push button.
Walk away.

> I start the thing. When the mechanical bell goes off (nothing digital
> about this buggy). I wait about 20 minutes.

Also for the extra $5 is a keep-warm function. Press the button more
than an hour before and don't worry about the timing.

The only time a rice cooker doesn't work is for brown rice. I
experimented a bit to figure out the ratio. Then I marked the
calibrated cup with a line. From then on fill the calibrated cup to the
line N times. Fill to line N. Push button. Walk away for at least 2
hours.

"DavidW" > wrote in message
...
> I haven't used a rice cooker; maybe they are just as good for the lazy.
>
> This method requires tuning for a given cooktop. It is only for suitable
> for rice for which the absorption method works well (for me that's only
> ordinary long-grain white rice so far).
>
(snipped)

I just follow the directions on the bag of rice. It does vary depending on
the type of rice, the length of the grain, etc. Cooking rice is not rocket
science. JMHO.

Jill

On 2012-07-11 15:50:03 +0000, Doug Freyburger said:

> gtr wrote:
>> DavidW said:
>>
>>> I haven't used a rice cooker; maybe they are just as good for the lazy.
>
> Exactly. The method you wrote is many times as much work as a rice
> cooker.
>
>> I make Japanese rice thisaway. I rinse one cup of rice three times,
>> rubbing it around to get all the flour/dirt/love loose. The third time
>> the water is fairly clear. Just like every old Japanese lady at Mitsuwa
>> has explained it to me. Many times.
>
> I've tried once twice and thrice. For my purposes once works.

The grand dames also underscored "cold water". I find that the water
doesn't begin to clear, really until the third pass.

> I've also tried other rice types than Japanese. Few other types benefit
> noticably from rinsing.

Maybe that's the reason I evolved to not rinsing basmati, but I'm eager
to try anew just to see what's up. It's been a good LONG time since
I've eaten anything but Japanese short-grain.

>> I put it in a dirt-cheap rice maker I bought 20 years ago for like $20
>> or something, and add a 1.5 cups of water.
>
> So much work. For an extra $5 get a rice cooker with a calibrated cup
> and lines on the inside. Dump in N cups. Fill to line N. Push button.
> Walk away.

Not only that, for a few bucks more I could get a coated bucket so I
wouldn't have to scrub it so hard to clean it.

>> I start the thing. When the mechanical bell goes off (nothing digital
>> about this buggy). I wait about 20 minutes.
>
> Also for the extra $5 is a keep-warm function. Press the button more
> than an hour before and don't worry about the timing.

Mine keeps it warm, but I don't think it will turn it off later on.

> The only time a rice cooker doesn't work is for brown rice. I
> experimented a bit to figure out the ratio. Then I marked the
> calibrated cup with a line. From then on fill the calibrated cup to the
> line N times. Fill to line N. Push button. Walk away for at least 2
> hours.

For $50 bucks more you can get a setting for other grains! :-)

On 7/10/2012 1:44 PM, DavidW wrote:
> gtr wrote:
>> On 2012-07-10 22:34:10 +0000, DavidW said:
>>
>>> I haven't used a rice cooker; maybe they are just as good for the
>>> lazy.
>>
>> A rice cooker has always been good to me.
>>
>> I make Japanese rice thisaway. I rinse one cup of rice three times,
>> rubbing it around to get all the flour/dirt/love loose. The third time
>> the water is fairly clear. Just like every old Japanese lady at
>> Mitsuwa has explained it to me. Many times.
>
> It's far too much work to clean the rice first.

Most rice sold in this country does not need`to be washed first - I'm
fairly certain that it won't kill you if you don't. I was taught to wash
my rice from an early age and just can't change. You young guys have the
right idea though.

gtr wrote:
> Doug Freyburger said:
>> gtr wrote:
>>> DavidW said:
>
>> I've also tried other rice types than Japanese. Few other types benefit
>> noticably from rinsing.
>
> Maybe that's the reason I evolved to not rinsing basmati, but I'm eager
> to try anew just to see what's up. It's been a good LONG time since
> I've eaten anything but Japanese short-grain.

We get rice in the smallest container we can find. Different time,
different variety. The need to rinse is an argument against getting
Japanese rice so we generally get other types.

>>> I put it in a dirt-cheap rice maker I bought 20 years ago for like $20
>>> or something, and add a 1.5 cups of water.
>
>> So much work. For an extra $5 get a rice cooker with a calibrated cup
>> and lines on the inside. Dump in N cups. Fill to line N. Push button.
>> Walk away.
>
> Not only that, for a few bucks more I could get a coated bucket so I
> wouldn't have to scrub it so hard to clean it.

That's another step. Compared with boiling. Who boils rice in a
non-stick saucepan? I don't even own a non-stick saucepan. With a
non-stick pan for the rice cooker, toss it in the machine and clean it
with everything else.

>> The only time a rice cooker doesn't work is for brown rice. I
>> experimented a bit to figure out the ratio. Then I marked the
>> calibrated cup with a line. From then on fill the calibrated cup to the
>> line N times. Fill to line N. Push button. Walk away for at least 2
>> hours.
>
> For $50 bucks more you can get a setting for other grains! :-)

Seriously? Very cool. Santa just might bring one this year. The
phases of Santa. 1) You believe in Santa. 2) You don't believe in
Santa. 3) You are Santa. 4) You look like Santa. Looking in the mirror
I haven't quite made it to phase 4 yet. I'm still Santa. ;^)

Maybe I should get an itty-bitty one. Put steel cut oats in it at
night. Push the button. No eggs the next morning as oats are ready.
Or cook quinoa as a course for dinner.

dsi1 > wrote in news:jtkj7b$jfm$1@dont-
email.me:

> On 7/10/2012 1:44 PM, DavidW wrote:
>> gtr wrote:
>>> On 2012-07-10 22:34:10 +0000, DavidW said:
>>>
>>>> I haven't used a rice cooker; maybe they are just as good for the
>>>> lazy.
>>>
>>> A rice cooker has always been good to me.
>>>
>>> I make Japanese rice thisaway. I rinse one cup of rice three times,
>>> rubbing it around to get all the flour/dirt/love loose. The third
time
>>> the water is fairly clear. Just like every old Japanese lady at
>>> Mitsuwa has explained it to me. Many times.
>>
>> It's far too much work to clean the rice first.
>
> Most rice sold in this country does not need`to be washed first - I'm
> fairly certain that it won't kill you if you don't. I was taught to
wash
> my rice from an early age and just can't change. You young guys have
the
> right idea though.

Hey ds1,

I think we had this conversation on another ng a year or so back. I used
to always wash rice first until I moved to the Pacific Northwest. The
recipe:

1 cup Basmati rice - rinsed well
1 1/2 cup water
1/2 tsp salt
1 Tbs butter

Bring water, salt and butter to boil. Stir in washed rice. Return to
boil, cover and simmer for 17 minutes. Remove cover and continue cooking
for an additional 3 minutes.Remove from heat...can let stand for 30
minutes with no ill effects.

When I moved out here from Boulder, my rice sucked. I played with the
recipe and found the eliminating the rice washing made for perfect rice
again. I purchased the rice in both locals from Whole Foods. The only
difference was four thousand feet of altitude and whatever differences
there might be in the water. Boulder water was the best I've ever
experienced. Bellevue water - not very tasty.

I've tried to cook white rice in a rice cooker but it never comes out
well. No matter what I do it comes out mushy. I use the rice cooker for
black and red rice...works perfect for them. I use the old analog method
for white rice.

John

On 7/11/2012 10:17 AM, John Sorell wrote:
> dsi1 > wrote in news:jtkj7b$jfm$1@dont-
> email.me:
>
>> On 7/10/2012 1:44 PM, DavidW wrote:
>>> gtr wrote:
>>>> On 2012-07-10 22:34:10 +0000, DavidW said:
>>>>
>>>>> I haven't used a rice cooker; maybe they are just as good for the
>>>>> lazy.
>>>>
>>>> A rice cooker has always been good to me.
>>>>
>>>> I make Japanese rice thisaway. I rinse one cup of rice three times,
>>>> rubbing it around to get all the flour/dirt/love loose. The third
> time
>>>> the water is fairly clear. Just like every old Japanese lady at
>>>> Mitsuwa has explained it to me. Many times.
>>>
>>> It's far too much work to clean the rice first.
>>
>> Most rice sold in this country does not need`to be washed first - I'm
>> fairly certain that it won't kill you if you don't. I was taught to
> wash
>> my rice from an early age and just can't change. You young guys have
> the
>> right idea though.
>
> Hey ds1,
>
> I think we had this conversation on another ng a year or so back. I used
> to always wash rice first until I moved to the Pacific Northwest. The
> recipe:
>
> 1 cup Basmati rice - rinsed well
> 1 1/2 cup water
> 1/2 tsp salt
> 1 Tbs butter
>
> Bring water, salt and butter to boil. Stir in washed rice. Return to
> boil, cover and simmer for 17 minutes. Remove cover and continue cooking
> for an additional 3 minutes.Remove from heat...can let stand for 30
> minutes with no ill effects.

Thanks for the recipe. I'd be interested in seeing how my
brother-in-laws would react to it. They were raised on Korean rice.

The irony is that Asian folk like me have become so dependent on the
automatic rice cooker that most of us can't cook a decent pot of rice on
the stove. My wife used to cook rice every day on the stove for her
mother but my guess is that she's lost her skills too because I've been
doing the cooking since we've lived together. If I die first, she's
going to have to learn to cook for herself. I'd like to see that but
first I'd have to die. :-)

>
> When I moved out here from Boulder, my rice sucked. I played with the
> recipe and found the eliminating the rice washing made for perfect rice
> again. I purchased the rice in both locals from Whole Foods. The only
> difference was four thousand feet of altitude and whatever differences
> there might be in the water. Boulder water was the best I've ever
> experienced. Bellevue water - not very tasty.

Cooking rice in Boulder sounds like a very scary thing to this sea-level
living guy.

>
> I've tried to cook white rice in a rice cooker but it never comes out
> well. No matter what I do it comes out mushy. I use the rice cooker for
> black and red rice...works perfect for them. I use the old analog method
> for white rice.

Japanese and Korean folks use short and medium gran rice exclusively and
cook it to a sticky and somewhat mushy texture. That's how we like the
stuff! You would do better by sticking to long grain which doesn't get
mushy. Believe me, we've tried to get sticky long grain but it's just
not possible. My guess is that you're a Chinese style rice kind of guy.

I was in Washington state last year* and volunteered to make the rice
with their large rice cooker. My eyeball is gauged to my smallish rice
pot and my brother-in-law said I should use more water for the rice but
the water level looked correct to my eye. Of course, my brother-in-law
was right and the rice turned out too dry.

When my in-laws came over here recently, I once again washed and cooked
the rice using a large rice cooker. This time I remembered what my BIL
said and re-calibrated my eye. They family was raving about the rice
being cooked perfectly. They went on and on about it like I was some
kind of king of rice. It was embarrassing - and ironic!

Anyway, if you ever put on some kind of function and need to impress
people, I can jet over there and cook your rice. I'll wear one of those
funny sushi chef's hat and pretend to understand no engrish. You can
introduce me as an Asian rice master-cook and later on we can play a
duet of some special-but-fake piece from my homeland. :-)

>
> John
>
>

*It was the Thanksgiving in which people were just freaking out about
the cold weather. Heck, I thought you guys would be used to snow.

jmcquown wrote:
> "DavidW" > wrote in message
> ...
>> I haven't used a rice cooker; maybe they are just as good for the
>> lazy. This method requires tuning for a given cooktop. It is only for
>> suitable for rice for which the absorption method works well (for me
>> that's only ordinary long-grain white rice so far).
>>
> (snipped)
>
> I just follow the directions on the bag of rice. It does vary
> depending on the type of rice, the length of the grain, etc. Cooking
> rice is not rocket science. JMHO.

As I said, the main advantage with my method is avoiding the step of turning
down the heat when it starts boiling, and also waiting around till that happens.
That's valuable TV watching time I don't lose. :-)

On 2012-07-12, > wrote:

> Just had an opportunity to check around his web site, I see he died in
> 2001 - too bad - he was rather like the male Julia Childs but not
> quite such a good cook Very entertaining even for someone who
> doesn't care for hot sauce etc. I always watched his show.

Justin was primarily an entertainer. Yes, he loved to cook and wrote
seven Cajun cookbooks, but was NOT a professional chef, despite wiki's
label as such. I loved his show, but would never make many of his
dishes, most of which were some rice n' meat in a baking bag
abomination he threw together while merrily yapping away and taking
liberal swigs off'n his bottle o' vino. Regardless, he was a
gen-u-wine hoot. I gar-own-tee!

nb

--
vi --the heart of evil!

On 2012-07-12, > wrote:

> Well there we are, they say you are never truly dead while people
> remember you, lot of truth in that.

Yep. Jes watched a few of his vid clips on youtube. Big fun.

nb

--
vi --the heart of evil!

On 12 Jul 2012 12:38:49 GMT, notbob wrote:

> On 2012-07-12, > wrote:
>
>> Just had an opportunity to check around his web site, I see he died in
>> 2001 - too bad - he was rather like the male Julia Childs but not
>> quite such a good cook Very entertaining even for someone who
>> doesn't care for hot sauce etc. I always watched his show.
>
> Justin was primarily an entertainer.

He was a raconteur/humorist. The cooking was for him to have something
to do other than staring into the camera while telling his tales.

--

-Jeff B.


"Freedom Through Vigilance"

On 7/10/2012 6:53 PM, notbob wrote:
> On 2012-07-10, > wrote:
>
>> - Multiply weight of rice by 1.72 and add that much water (so 344 ml in this
>> case).
>
>
>
> What crap! You think some poor Asian in a grass hut with a charcoal
> fire has a 1 ml accurate measure and a calculator? Get real.
>
> Perfect steamed rice every time:
>
> Put some rice in heat proof bowl. Metal OK. Cover with water 1
> finger knuckle deep above level of rice. Steam in whatever steamer
> you have for 20-30 mins. 25 mins has always worked for me, no matter
> the elev. When cooked, fluff rice w/ fork. Works flawlessly with any
> rice except brown rice. Gar-own-tee!

My rice cooking has changed since getting my new range with the flat
cooktop. I still use the same proportions of 1 part rice, 2 parts cold
water, but by the time I go to check on it to turn down or turn off the
heat and let it finish cooking in the boiling water, the water is
usually already almost completely boiled off. This just means that my
rice has cooked fully in an almost rolling boil the whole way through.
Strange method, and not intentional, but it seems to work.

On 7/10/2012 10:12 PM, gtr wrote:
>
> With Basmati rice I don't rinse it. I never have. Who knows why; habits.

I only use basmati rice and I've only rinsed it a couple of times while
trying to figure out the best way to keep it from boiling over while
cooking. I read it was the starch, so I tried rinsing off whatever
starch might be coating it; no difference, still boiled over. Finally I
found the method to keep it from boiling over and that's just to add a
small pat of butter to the cooking water. It doesn't matter how high of
a boil it gets to before I turn down (or OFF as I mentioned in another
post) it doesn't boil over. Same cooking vessel as the one that used to
boil over.

"Cheryl" > wrote in message
.com...
> On 7/10/2012 10:12 PM, gtr wrote:
>>
>> With Basmati rice I don't rinse it. I never have. Who knows why; habits.
>
> I only use basmati rice and I've only rinsed it a couple of times while
> trying to figure out the best way to keep it from boiling over while
> cooking. I read it was the starch, so I tried rinsing off whatever starch
> might be coating it; no difference, still boiled over. Finally I found
> the method to keep it from boiling over and that's just to add a small pat
> of butter to the cooking water. It doesn't matter how high of a boil it
> gets to before I turn down (or OFF as I mentioned in another post) it
> doesn't boil over. Same cooking vessel as the one that used to boil over.

I've never had it boil over but I add a couple of drops of olive oil to
mine.

On Sat, 14 Jul 2012 01:34:49 -0400, Cheryl >
wrote:

>On 7/10/2012 10:12 PM, gtr wrote:
>>
>> With Basmati rice I don't rinse it. I never have. Who knows why; habits.
>
>I only use basmati rice and I've only rinsed it a couple of times while
>trying to figure out the best way to keep it from boiling over while
>cooking. I read it was the starch, so I tried rinsing off whatever
>starch might be coating it; no difference, still boiled over. Finally I
>found the method to keep it from boiling over and that's just to add a
>small pat of butter to the cooking water. It doesn't matter how high of
>a boil it gets to before I turn down (or OFF as I mentioned in another
>post) it doesn't boil over. Same cooking vessel as the one that used to
>boil over.

Are you sure you're not using Texmati? Basmati is imported from the
orient and is FILTHY, it must be washed until the water runs clear, a
minimum of eight changes of water. Then to properly cook basmati it
should be soaked for 30 minutes, drained, and cooked in one cup of
water to each cup of dry rice used. US rice does not need to be
washed and enriched rice should not be rinsed or the added minerals
and vitamins will be lost.

If your rice boils over then you've no idea how to cook rice, rice
should never be boiled.

On 7/14/2012 9:52 AM, Brooklyn1 wrote:

> Are you sure you're not using Texmati? Basmati is imported from the
> orient and is FILTHY, it must be washed until the water runs clear, a
> minimum of eight changes of water. Then to properly cook basmati it
> should be soaked for 30 minutes, drained, and cooked in one cup of
> water to each cup of dry rice used. US rice does not need to be
> washed and enriched rice should not be rinsed or the added minerals
> and vitamins will be lost.
>
It's basmati and the package doesn't say to rinse it or soak it, so I
don't. I don't detect it to be dirty but maybe I'm just used to it.

> If your rice boils over then you've no idea how to cook rice, rice
> should never be boiled.

I said the boiling part wasn't intentional. I just haven't mastered
cooking rice on my new cooktop yet.