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Old 10-15-2008, 01:29 PM   #31
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I can't give you any advice about rice cookers. My "rice cooker" is a pot with a lid, preferably one I can see through, so I can see when the liquid has all been absorbed.

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Old 10-15-2008, 02:36 PM   #32
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Hi Pacanis,
I've never really understood the issue with plain jane rice prep. For me, (and many I suppose) 1 part rice, 2 parts liquid, bring to a boil, reduce to simmer for 18 to 20 minutes with lid on. Remove from heat and fluff with a fork. Always makes perfect rice for us. Of course, the variations are endless, such as toasting the rice grains in your pot with a bit of olive oil or butter. Adding seasonings, herbs ect.... Using stock instead of water ect... Heck, rice is easy. No need for special cookers and whatever. As far as using rice as an ingredient in a stew, cassarole, soup, ect., timing and liquid to rice ratio would be very important.

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Old 10-15-2008, 06:24 PM   #33
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i used to reaslly like minute rice .. until i tried jasmine .. oh my ..
that stuff is tasty ..
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Old 10-15-2008, 06:41 PM   #34
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Hi pacanis - Hopefully, you have a Goya food section in your grocery store. If it is well stocked, there are small boxes of jasmine, basmati and other rices there that you can try. I do nto remember the strain, but, when I made the Paella, It called for an extra short grain rice. In fact the more I researched the dish, the more it said that the rice was the "Big Show" and not the seafood. I poo pooed the whole idea. I did buythe Goa rice recommended for the Paella. I was way wrong, the rice was the show. It combined all the seafood flavors, the chicken flavor and the sausage flavor. In fact everyone ate the seafood and I had rice for leftovers - Magnificent. Try some different rices, I think you will be happy.

If you want a great Paella recipie, let me knwo.

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Old 10-15-2008, 06:49 PM   #35
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We don't have a specific Goya section, we have pasta sections and rice sections. I never noticed the rices mentioned here, but they might have them hidden somewhere. Probably next to the panko bread crumbs, which I can never find.
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Old 10-15-2008, 07:05 PM   #36
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Originally Posted by Jeekinz View Post
I just lurnt something.
Me to Jeekinz
I looked at the heading and thought "minute" as in time or "minute" as in small.
That got sorted out quickly
Then I came across your post -- "lurnt"- gosh darn that's Joisey spelling
Thanks for the little chuckle to start my day mate.

BTW, we spell "lurnt" learnt -- because it rhymes with burnt
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Old 10-16-2008, 08:39 AM   #37
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I keep an assortment of different rices - Minute Rice (white & brown), regular white, regular brown, Jasmine, Basmati, wild (kept in the fridge) - in my pantry & use them for different things.

Life is short, & it's not going to get shorter because you might prefer Minute Rice to other types. Use/eat what you like. :)
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Old 10-27-2008, 05:12 PM   #38
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I can't stand the texture of Minute Rice. It takes so little time to make rice that time was never an issue for me. As for liquid absorption, I often use whatever liquid that will be in the meal I am preparing, such as chicken broth.

For most of my life I knew very little about rice (still don't know a lot). As far as I knew there were long-grained and short-grained white rice. Then I learned about brown rice.

It wasn't until recently that I tried jasmine rice, and I am hooked! I love it! I have also bought some basmati rice but haven't tried it yet.

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Old 10-27-2008, 05:27 PM   #39
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I still need to cook some regular white rice up plain and compare from what I am used to. And I did look for jasmine and basmati in the store last time I was in, so now I know wher eto find them. Right next to the rice (lol). I wish panko was that easy to find....
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Old 10-27-2008, 05:54 PM   #40
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I like brown rice it's so easy to make just follow the directions on package. I add chicken stock some garlic powder a couple pinches of cumin and salt.

"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
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