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Old 04-18-2006, 02:39 PM   #11
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The method of cooking rice depends on the type of rice and what texture you are expecting.

Short grained rice have more starch and cook up mushier than whole grain (jasmine or basmati) rice.

I am a big fan of long grain rice but here is another basic method to get any kind of rice cooked fluffy and not mushy.

2 cups of rice in a saute pan. Rinse it with cold water. I do mine like ten times. You add water to the pan, stir in the rice almost massage it and then drain the water. Do this approx 10 times.

Now add 4 cups of water to the rice (same pan). Add a tiny bit of oil (1 tsp) or you can add some butter and bring it to a boil. Don't cover it initially until it comes to a boil. Throw in a pinch of salt. Stir the rice once, reduce the heat to low, Cover and let it steam for 20 minutes or so. Rice will be done


Another way to cook rice is using the method you do with pasta. I like to make pilaus which are layered with chicken or veggies and this method is my favorite to cook basmati rice.

You wash the rice (2 cups or however much) once or twice, rinse and reserve.

In a large pot, add 10 cups of water and bring it to a boil. Hit the water with some salt. Add the rinsed rice and let the rice cook rapidly in boiling water. In 10 minutes, check the grain of the rice to ensure it's cooked. Drain the water along with the rice in a colander.

The rice that will be left in the colander will be nice and fluffy and every strand will be seperate. I normally season this rice with some butter, garlic and whole cumin seeds and serve it with dahl or curry.
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Old 04-18-2006, 02:41 PM   #12
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Alix

You are too cool for school - but you already know that - don't you?

Many Thanks

Barry
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Old 04-18-2006, 02:43 PM   #13
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Anytime Barry. Let me know if it works out for you. It hasn't failed for me yet.
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Old 04-18-2006, 03:15 PM   #14
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whole meal rice??? brown rice?? perhaps?? takes 40-45 minutes, same method as above.
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Old 04-18-2006, 04:21 PM   #15
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The only way I can cook a decent pot of rice is to cook it in a pressure cooker, turns out perfect every time.

I use long grain brown rice. Rinse rice in a strainer, dump in pressure cooker. Use 1 1/2 cups water for every 1 cup of rice. Add water to pot and a bit of oil, cover and lock lid, heat to pressure, cook 15 minutes, turn off heat. Let pressure drop naturally. Obviously, you can not peek with this method! The rice turns out perfect.

One cup of dry rice makes about 2 cups cooked. I was reminded in another post, to use meat broth instead of water when cooking rice.
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Old 04-18-2006, 04:50 PM   #16
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hmm get a rice cooker? follow directions lol xD...
well when u get a rice cooker like this, http://web-japan.org/kidsweb/techno/.../toshiba01.jpg wash rice --> put rice in the rice cooker container here's the ratio for every 4/3 cups of rice add 2 cups of water in the container. add in 2/3 cup of water at the bottom of the rice cooker. place container of rice in and click the rice cooker on. once it clicks off its done. this works for mostly all rices.
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Old 04-18-2006, 06:14 PM   #17
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My wife makes fine rice. I make paste. We do exactly the same thing. I can't tell you why.

I finally admitted defeat and bought a rice cooker. I've also boiled it in a big pot, like spaghetti. This works fine for long grain rice, like basmatti or jasmine, especially for something like fried rice, where you don't want your rice at all sticky--Because it's not.
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Old 04-18-2006, 06:39 PM   #18
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the rice fairy doesn't like you!
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Old 04-18-2006, 06:59 PM   #19
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Quote:
Originally Posted by Robo410
the rice fairy doesn't like you!
Robo

You're not alone. Years ago, I made brown rice in the microwave - it took about 40 mins? & came out a goopy, starchy mess.
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Old 04-18-2006, 11:48 PM   #20
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goopy eh lol turn that to chinese rice gruel , add some preserved 1000 year old eggs and cilantro and little porc bits and theres a meal there and don't forget a little soy sauce paste.
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