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RE: Perfect Rice - 2/8/2010 4:01:05 PM
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doinkdom
Posts: 5666
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From: The higher lowcountry
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quote:
ORIGINAL: JustaFan
However, I do have a recipe for making it in the oven. It's 1 cup rice, 2 cups water, 1/2 tsp. salt, & half a stick of butter. Put the rice, water & salt in a loaf pan. Slice the butter into pats on top of the rice. Place foil over the pan and crimp the edges down tightly to seal in steam. Bake at 300 or 350 for about half an hour.
The advantage of making it this way is that you save energy if you're using the oven anyway, and the rice will "hold" without burning or drying out if the rest of the meal isn't ready.
That's a good recipe...we had dinner at a friend's and she replaced the water with Campbell's french onion soup and it was delicious with roast beef!
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RE: Perfect Rice - 2/8/2010 4:57:47 PM
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Liveloved
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I generally cook my rice in vegetable or chicken broth for added flavor. And I use 2 1/2 c liquid to 1 c brown (or other) rice and cook at a slow simmer about 20-25 minutes on the stove top.
I don't really understand what the difficulty is in cooking rice?
I don't mean that to sound smartalecky. I'm really just curious.
Does it turn out inedible?
I would guess it is a problem with liquid/rice and cooking time. But I've always just done it the way I shared above and it comes out great every time. OR I don't know good rice from bad?!?!?
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Liveloved
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Now may the God of hope fill you with all joy and peace in believing, that you may abound in hope by the power of the Holy Spirit. Romans 15:13
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RE: Perfect Rice - 2/9/2010 9:38:25 AM
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JustaFan
Posts: 710
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quote:
ORIGINAL: Liveloved
I generally cook my rice in vegetable or chicken broth for added flavor. And I use 2 1/2 c liquid to 1 c brown (or other) rice and cook at a slow simmer about 20-25 minutes on the stove top.
I don't really understand what the difficulty is in cooking rice?
I don't mean that to sound smartalecky. I'm really just curious.
Does it turn out inedible?
I would guess it is a problem with liquid/rice and cooking time. But I've always just done it the way I shared above and it comes out great every time. OR I don't know good rice from bad?!?!?
I think that some people don't realize that you don't cook rice with the same method that you cook pasta. They try to boil it in an unmeasured amount of water. They don't turn it down and put a lid on it to steam it. Also, some people don't let it alone; they stir and stir it until it turns into a glob.
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Judith
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RE: Perfect Rice - 2/9/2010 10:28:10 AM
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uncabeeil
Posts: 4988
Joined: 4/11/2005
From: Joisey. Got a problem wit dat?
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quote:
I don't really understand what the difficulty is in cooking rice?
I don't mean that to sound smartalecky. I'm really just curious. The difficulty is that I don't cook it more than 2 or 3 times a year. My problem apparently was not leaving it alone. I'm one of those cooks who's constantly checking to see if things are done. Now I know you can't do that with rice.
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Now batting for New York, the catcher, number 15, Thurman Munson, number 15.
RIP Bob Sheppard, 1910 - 2010
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RE: Perfect Rice - 2/9/2010 10:45:41 AM
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laura...
Posts: 3349
Joined: 3/1/2005
From: NE Ohio
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quote:
ORIGINAL: JustaFan
quote:
ORIGINAL: Liveloved
I generally cook my rice in vegetable or chicken broth for added flavor. And I use 2 1/2 c liquid to 1 c brown (or other) rice and cook at a slow simmer about 20-25 minutes on the stove top.
I don't really understand what the difficulty is in cooking rice?
I don't mean that to sound smartalecky. I'm really just curious.
Does it turn out inedible?
I would guess it is a problem with liquid/rice and cooking time. But I've always just done it the way I shared above and it comes out great every time. OR I don't know good rice from bad?!?!?
I think that some people don't realize that you don't cook rice with the same method that you cook pasta. They try to boil it in an unmeasured amount of water. They don't turn it down and put a lid on it to steam it. Also, some people don't let it alone; they stir and stir it until it turns into a glob.
My problem, apparently, has been that I've always followed the package directions. The package directions say to bring to a boil. Stir once with a fork. Reduce heat, cover and simmer for 20 minutes without stirring -- by which time the water has all boiled away and the bottom of the rice is scorched and stuck to the bottom of the pan. The microwave directions always worked perfectly. I just don't like running the microwave for that long a time. The cheap-o rice cooker that I have works better than the stove top (per the package directions) but not much better.
I really appreciate learning from this thread to bring it to a boil, cover, remove from heat and leave it alone for 35 minutes. I will definitely try that the next time I cook rice.
_____________________________
Let us fix our eyes on Jesus, the author and perfecter of our faith... ...so that you will not grow weary and lose heart. Hebrew 12:3-4
Follow me on Twitter: MrsLalaD
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RE: Perfect Rice - 2/10/2010 3:55:27 PM
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ladioffaith
Posts: 3410
Joined: 3/31/2005
From: NE Ohio (L.A. . . Lower Akron)
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I have a microwave rice cooker from Pampered Chef and would NEVER cook rice without it now. You put in 2 cups of water to 1 cup rice. Cook on high for 5 minutes. Cook on 50 percent power for 15 more minutes. And let it sit for 5 minutes. Mmmm! Perfect rice! Never had to add butter or anything. Even in Ye Olde Low Power Micro with no turntable, it worked perfect and never burned.
I've never tried brown rice in it, however.
I find that Spanish Rice burns in my crockpot. I always thought it was the tomato content, but maybe it's the rice. I don't trust electronic devices to cook my rice correctly.
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~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
The LORD your God is with you, he is mighty to save.
He will take great delight in you, he will quiet you with
his love, he will rejoice over you with singing." Zeph. 3:17
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
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RE: Perfect Rice - 2/10/2010 9:42:01 PM
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iluvatar
Posts: 3528
Joined: 4/12/2005
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quote:
ORIGINAL: laura...
My problem, apparently, has been that I've always followed the package directions. The package directions say to bring to a boil. Stir once with a fork. Reduce heat, cover and simmer for 20 minutes without stirring -- by which time the water has all boiled away and the bottom of the rice is scorched and stuck to the bottom of the pan.
Maybe you had the stove on too hot while simmering. I'm trying to learn to cook and have been trying to focus on technique more than fancy recipes. What I've been finding is that my previous ideas of "boil," "simmer," "medium heat," etc have all been way hotter than what they're supposed to be (which explains why I used to burn everything). After all, if a knob goes from 1-10, "medium" is anywhere between 4 & 7, right?  Not so. On my stove, anything above 6 is "high" and a simmer should be barely boiling - like only an occasional bubble here and there, not a rolling boil.
What I'd like to know is how exactly to get perfect japanese rice. I've got kind of a cheapo rice cooker that seems to work better than stove cooking did. (rather, it's better than my wife's stove-top rice which i'd never complain about because I can't be bothered to make it myself) And while it is an improvement, it's not all the way there. IMO, rice is supposed to stick together.
-Dan.
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Well, I've been to one world fair, a picnic, and a rodeo, and that's the stupidest thing I ever heard come over a set of earphones.
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RE: Perfect Rice - 2/10/2010 10:02:26 PM
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uncabeeil
Posts: 4988
Joined: 4/11/2005
From: Joisey. Got a problem wit dat?
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Make sure you have the right kind of rice. There are certain varieties that are only goo for certain uses. Some that are supposed to stick together, others that are best for risotto, and some that are supposed to cook up light and fluffy.
_____________________________
Now batting for New York, the catcher, number 15, Thurman Munson, number 15.
RIP Bob Sheppard, 1910 - 2010
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RE: Perfect Rice - 2/11/2010 12:21:43 AM
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laura...
Posts: 3349
Joined: 3/1/2005
From: NE Ohio
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quote:
ORIGINAL: iluvatar
quote:
ORIGINAL: laura...
My problem, apparently, has been that I've always followed the package directions. The package directions say to bring to a boil. Stir once with a fork. Reduce heat, cover and simmer for 20 minutes without stirring -- by which time the water has all boiled away and the bottom of the rice is scorched and stuck to the bottom of the pan.
Maybe you had the stove on too hot while simmering. I'm trying to learn to cook and have been trying to focus on technique more than fancy recipes. What I've been finding is that my previous ideas of "boil," "simmer," "medium heat," etc have all been way hotter than what they're supposed to be (which explains why I used to burn everything). After all, if a knob goes from 1-10, "medium" is anywhere between 4 & 7, right? Not so. On my stove, anything above 6 is "high" and a simmer should be barely boiling - like only an occasional bubble here and there, not a rolling boil.
I cook with gas so I can see just how high the flame is. Even simmering would scorch it. I would have to watch it like a hawk to not have that happen. A bit of a problem when your not supposed to take the lid off.
I haven't had the chance yet to try the suggestions here yet but I'm planning to soon.
_____________________________
Let us fix our eyes on Jesus, the author and perfecter of our faith... ...so that you will not grow weary and lose heart. Hebrew 12:3-4
Follow me on Twitter: MrsLalaD
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RE: Perfect Rice - 2/11/2010 11:52:02 AM
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doinkdom
Posts: 5666
Joined: 4/12/2005
From: The higher lowcountry
Status: online
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quote:
ORIGINAL: iluvatar
What I'd like to know is how exactly to get perfect japanese rice. I've got kind of a cheapo rice cooker that seems to work better than stove cooking did. (rather, it's better than my wife's stove-top rice which i'd never complain about because I can't be bothered to make it myself) And while it is an improvement, it's not all the way there. IMO, rice is supposed to stick together.
-Dan.
I asked one of the guys at the Japanese steakhouse about the rice and he said they make all the rice that morning...place it in metal bowls and put it in the fridge.
After it's cold, they bring it out and fry it up with all the sauces and seasonings, etc.
I've done that twice now and it was wonderful. Especially with ginger sauce...
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My Uncles: Twins with younger brother in the middle
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RE: Perfect Rice - 2/11/2010 12:12:02 PM
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manda59
Posts: 7688
Joined: 9/22/2005
From: Hampshire, UK
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If you do do that, it's important to refrigerate the rice within an hour of cooking it, otherwise, when it's reheated, it can grow some nasty bacteria. And even when it's been refrigerated, when it's reheated, it needs to be cooked until it is piping hot.
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RE: Perfect Rice - 2/11/2010 1:59:55 PM
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doinkdom
Posts: 5666
Joined: 4/12/2005
From: The higher lowcountry
Status: online
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quote:
ORIGINAL: manda59
If you do do that, it's important to refrigerate the rice within an hour of cooking it, otherwise, when it's reheated, it can grow some nasty bacteria. And even when it's been refrigerated, when it's reheated, it needs to be cooked until it is piping hot.
I knew that...but it's good advice for those on here who might not. Thanks!
I make my rice while I'm getting ready for work in the AM and then before I leave, I dump the pot into a bowl straight into the fridge so I can have it that night.
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My Uncles: Twins with younger brother in the middle
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RE: Perfect Rice - 2/11/2010 2:28:19 PM
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meg4
Posts: 172
Joined: 4/21/2005
From: North Georgia
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quote:
ORIGINAL: charity7
we eat brown rice--2 cups rice to 1 1/2 cups water boil water add rice put onlid cook 5 min turn off heat do not openlid--let set 10 min--mmmmmmmmmmmm no white bleeched rice in this house!
Charity, do you use instant or converted rice? When I cook regular brown rice it takes 50 minutes to cook and I use 2 1/2 cups water for 1 cup rice.
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RE: Perfect Rice - 2/11/2010 2:37:26 PM
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Eutychus
Posts: 9212
Joined: 4/11/2005
From: Dothan, AL
Status: online
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It's been a long time since I heard the term "converted rice" and then, only Uncle Ben's brand years ago. But I had to google the term to find out what it is.
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RE: Perfect Rice - 2/16/2010 11:38:49 AM
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Memaw.
Posts: 1584
Joined: 1/29/2007
From: Sunflower State
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This is a cool thread, because I am one of those who doesn't make rice well.
Now a question.
How do you make chicken (or pork) fried rice?
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~Kim
Everything can change in a blink of an eye. But don't worry: God never blinks.
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RE: Perfect Rice - 2/16/2010 11:47:28 AM
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doinkdom
Posts: 5666
Joined: 4/12/2005
From: The higher lowcountry
Status: online
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quote:
ORIGINAL: Memaw.
This is a cool thread, because I am one of those who doesn't make rice well.
Now a question.
How do you make chicken (or pork) fried rice?
This is how I make it...not necessarily a real recipe...
Start with cold white rice
Dump into wok with sesame oil
Add soy sauce, sesame oil and ginger as needed to taste
I cook this about 10-15 minutes
then add: scallions, chopped up cooked meat (chicken or pork), an egg or two
stir fry for as long as it takes
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My Uncles: Twins with younger brother in the middle
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RE: Perfect Rice - 2/19/2010 1:20:19 PM
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ladioffaith
Posts: 3410
Joined: 3/31/2005
From: NE Ohio (L.A. . . Lower Akron)
Status: online
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I was reading in another forum about rice cooking in a plastic rice cooker. WARNING: If you do this, you MUST cook on high for ONLY 5 minutes, then on 50 percent power the rest of the time. Otherwise, your cooker will melt and it will be an ugly, stinky mess.
_____________________________
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
The LORD your God is with you, he is mighty to save.
He will take great delight in you, he will quiet you with
his love, he will rejoice over you with singing." Zeph. 3:17
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
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RE: Perfect Rice - 2/19/2010 2:48:20 PM
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Brandy
Posts: 1536
Joined: 4/7/2005
From: Dallas
Status: offline
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sounds like voice of experience there Di..
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