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Old 03-03-2016, 10:43 PM   #21
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White rice - 1 part rice and 1 1/2 parts water

brown rice - 1 part rice to 2 parts water

I always use a rice cooker for all rices, included packaged rices such as Zatarains and Near East, and my own recipe for Mexican rice. No timer required because the rice cooker knows when it's finished cooking the rice, then shifts to KEEP WARM mode for however long you need to keep it warm.
Not in Colorado. Use those proportions and you'll have one of two things - undercooked rice or burnt rice. I use 1 to 2 for white and for brown it's more like 1 to 3. Boiling water just isn't hot enough here, just 203.8 here at 4200 feet. I lose too much in steam before the rice is cooked. None of my pans has a tight enough lid to keep some steam from escaping.
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Old 03-03-2016, 11:08 PM   #22
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If I need plain rice, I'll cook it one of two ways. If I have time and feel like measuring, I do. If I'm in a hurry I use the Sara Moulton pasta way: boil a lot of water, pour in measure of raw rice, set timer. When the rice is done, drain it into a mesh strainer. Easy, but you do have one more dreaded thing to wash (strainer).

I just donated my rice cooker. We got a cheap Sunbeam(?) when Service Merchandise was going out of business. It took up floor space in my pantry because I never used it enough to take up counter space. The problem was, out of sight, out of mind. I don't miss it.
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Old 03-04-2016, 05:48 AM   #23
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I'm very surprised so many American cooks here eat so much rice that a dedicated separate appliance would be wanted or get so much use.
Convenience. No monitoring is required. I splurged on a Zoji and am glad I did, as the porridge setting gives you a greater variety of capabilities. It makes a great faux risotto, which is better than what I've had in Italian restaurants. I also make steel cut oatmeal in whole milk, which is a dump, start and ignore process, and it comes out perfect every time.
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Old 03-04-2016, 11:59 AM   #24
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Originally Posted by RPCookin View Post
Not in Colorado. Use those proportions and you'll have one of two things - undercooked rice or burnt rice. I use 1 to 2 for white and for brown it's more like 1 to 3. Boiling water just isn't hot enough here, just 203.8 here at 4200 feet. I lose too much in steam before the rice is cooked. None of my pans has a tight enough lid to keep some steam from escaping.
I live at the beach, official elevation 11 feet above sea level at city hall, so I don't worry about how to cook rice in Mile High stadium. However, I did use my rice cooker when I lived in Albuquerque using those same proportions and I never had a problem with perfect rice every time. Maybe you, too, should look into getting a rice cooker.
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Old 03-04-2016, 01:41 PM   #25
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Convenience. You cook rice in the rice cooker in the morning and it keeps warm all day for your family meals. That's if you're a rice eater....
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Old 03-04-2016, 01:48 PM   #26
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Convenience. You cook rice in the rice cooker in the morning and it keeps warm all day for your family meals. That's if you're a rice eater....
It doesn't get overcooked? I can't imagine rice that's been kept hot enough all day to avoid food poisoning.

I like rice, but we don't eat it every day. Once, maybe twice a week.
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Old 03-04-2016, 01:53 PM   #27
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It doesn't get overcooked? I can't imagine rice that's been kept hot enough all day to avoid food poisoning.
This is pretty much standard practice among most rice eating cultures.
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Old 03-05-2016, 07:12 AM   #28
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I use whatever amount of liquid is appropriate for the kind of rice I'm making. Rinse the rice until water is pretty clear and drain. Bring water to boil with salt. Add rice, cover, let it come back up to boil for a couple of minutes (watch so it doesn't boil over) and then turn off the heat and let it sit on the hot burner while I cook the rest of the meal or at least 20 minutes. It's always perfect, never overcooked, undercooked or burned.
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Old 03-05-2016, 12:50 PM   #29
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It doesn't get overcooked? I can't imagine rice that's been kept hot enough all day to avoid food poisoning.
I've never held rice all day in my rice cooker but routinely do for a couple of hours with no noticeable degradation in texture or flavor. There is substantial appeal in being able to start the rice and then turn to other tasks with no worry of boiling over, burning, etc.

One of my favorite New years eve party 'meals' is to make a large pot of black eyed peas, have a pot of rice and a spiral cut ham, buffet style. The peas in the slow cooker and rice hold all night. They stay nice and warm and are hassle free.
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Old 03-05-2016, 01:33 PM   #30
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Made the rice last night, using the microwave, turned out great.
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