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Old 01-14-2013, 03:06 PM   #11
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I always add salt to my water. 1 tsp of sea salt for 2 cups of raw rice. I always fill the water till it's half a thumb lenght above the rice. Bring to a boil and boil for 5 mins. Cover with the lid and switch the stove off. Then it steams till it's done. Perfect rice every time! The way my grandmother taught me.
I rinse my rice well before cooking too.
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Old 01-14-2013, 03:20 PM   #12
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I always add salt to my water. 1 tsp of sea salt for 2 cups of raw rice. I always fill the water till it's half a thumb lenght above the rice. Bring to a boil and boil for 5 mins. Cover with the lid and switch the stove off. Then it steams till it's done. Perfect rice every time! The way my grandmother taught me.
I rinse my rice well before cooking too.
My mom made rice that way except she never rinced the rice.
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Old 01-14-2013, 03:24 PM   #13
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My mom made rice that way except she never rinced the rice.
Sometimes the old fashioned way is best!
I always stir fudge in the figure 8 too A lot of my Gran's ways stuck.
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Old 01-14-2013, 03:27 PM   #14
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I never add salt, regardless of whether short or long grain.
But my wife, OTOH, sometimes sneaks a pinch of salt into the cooker when I'm not looking. Doesn't seem to make much difference, at least to me, one way or other.
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Old 01-14-2013, 03:33 PM   #15
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I would guess I use a half teaspoon or so per cup of raw rice - a couple of pinches. I don't think it has any effect on cooking, but it seasons the rice itself, like salting pasta water, which tastes different than surface seasoning.
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Old 01-14-2013, 03:38 PM   #16
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I would guess I use a half teaspoon or so per cup of raw rice - a couple of pinches. I don't think it has any effect on cooking, but it seasons the rice itself, like salting pasta water, which tastes different than surface seasoning.
YUP!! Gotta salt rice, pasta and potatoes while cooking THEN adjust and correct after if needed. Just salting after just doesn't taste the same.
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Old 01-14-2013, 04:49 PM   #17
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The correct answer is none. If you want it salty after it's cooked, hit it with a shot of soy sauce, or a little Nước Mắm.
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Old 01-14-2013, 06:14 PM   #18
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Skip the salt and use chicken or beef stock. If you must use salt, 1/2 tsp per cup will be fine if using 2 cups just use 3/4 tsp. I would not double it.
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Old 01-15-2013, 06:23 AM   #19
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That might be it. I almost always cook brown basmati rice. Basmati is usually aged.

I love basmati rice. Especially the smell while it's cooking. yum
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Old 01-15-2013, 09:04 AM   #20
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YUP!! Gotta salt rice, pasta and potatoes while cooking THEN adjust and correct after if needed. Just salting after just doesn't taste the same.
Salt was added to pasta water a long long time ago when the pasta was always fresh made. The salt helped keep the pasta firm rather than falling apart in the boiling water. Back then people where paid wages in salt so it was used very sparingly I imagine. That pasta water was used somehow later I think.
There are as many opinion about what salt does and doesn't do when cooking rice as there are rice eaters. It would seem logical that salt added to rice when cooking would add some salty flavor to the rice but that could be accomplished by the person just before eating it. Anyway. I don't add it to the rice cooker.
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