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Old 03-05-2016, 04:32 PM   #31
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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.
Place a sheet of foil over the top of the pan making sure it goes over the edges then place the lid on. Cuts down on the loss of steam.
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Old 03-08-2016, 10:54 AM   #32
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I think you should fallow directions on the packaging. Rather than somebody's advice. I use three different kinds of rice on the regular bases. They all take different amount of water.
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Old 03-11-2016, 07:13 PM   #33
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I boil the water/broth/stock in the tea kettle or a pan while I am sauteeing the onions, carrots, and celery. I add the rice and toast that and then I add the liquid. That way, the water is already at a boil and I can drop the temperature immediately. It cuts the time down a bit as well. I let the rice sit for 10-20 minutes.
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Old 03-12-2016, 11:04 AM   #34
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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 like rice, but we don't eat it every day. Once, maybe twice a week.
My Japanese friend always has rice in his cooker and scoops out as needed. This practice seemed really weird to me, it must be a cultural thing. It just doesn't seem like the safest way to me. I imagine that is how most Asian restaurants do it though.
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Old 03-12-2016, 11:51 AM   #35
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My Japanese friend always has rice in his cooker and scoops out as needed. This practice seemed really weird to me, it must be a cultural thing. It just doesn't seem like the safest way to me. I imagine that is how most Asian restaurants do it though.
Asian restaurants have to follow the same food-safety rules as other restaurants, which requires holding cooked foods at or above 141F.
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Old 03-12-2016, 06:07 PM   #36
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Asian restaurants have to follow the same food-safety rules as other restaurants, which requires holding cooked foods at or above 141F.
Yeah, probably the same way that a home cooker would keep it warm all day.

As a food service worker, I'm very aware of the 141 degree holding temp ;-)
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Old 03-12-2016, 10:36 PM   #37
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Yeah, probably the same way that a home cooker would keep it warm all day.

As a food service worker, I'm very aware of the 141 degree holding temp ;-)
I know you are! I'm just trying to imagine the texture of rice that is kept that hot for several hours
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Old 03-12-2016, 11:30 PM   #38
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My SIL's son-in-law is Taiwan-born, moved to the USA when he was 16 and became a citizen. When her daughter and SIL were still living stateside, they bought my SIL a rice cooker. She would make a pot-full of rice that would last them 3-4 days. Somehow, it never spoiled and the texture never really changed much. We like rice, but not enough for me to plan meals around it for half a week.
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Old 03-13-2016, 08:52 AM   #39
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I know you are! I'm just trying to imagine the texture of rice that is kept that hot for several hours
Yeah, I don't think it would be great. I'm not going to try it to find out!
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Old 03-13-2016, 07:52 PM   #40
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I like to make brown rice with a package of onion soup mix. It makes a lot when you let the amount of water determine how much rice to use.

It's easy to spoon into sandwich size baggies and frozen for future use.
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