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Old 03-03-2016, 12:54 PM   #1
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How do you make your rice?

I have always made my rice, 1 part rice, 2 parts water. After watching a lot of youtube video's some use 1 part rice, 1.5 parts water, some use a 1 to 1 ratio. What's your method?
And how long do you cook it?

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Old 03-03-2016, 01:02 PM   #2
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Different types of rice require different ratios of water. For regular white rice, I use 1 part rice to 2 parts liquid. For plain rice, I put it in the microwave and cook for 7 minutes, stir and cook for 8 more minutes. If I'm making pilaf, Mexican rice, etc., I cook it for 20 minutes.
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Old 03-03-2016, 01:20 PM   #3
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Quote:
Originally Posted by GotGarlic View Post
Different types of rice require different ratios of water. For regular white rice, I use 1 part rice to 2 parts liquid. For plain rice, I put it in the microwave and cook for 7 minutes, stir and cook for 8 more minutes. If I'm making pilaf, Mexican rice, etc., I cook it for 20 minutes.
Thanks GG, will try your method soon.
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Old 03-03-2016, 01:30 PM   #4
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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.
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Old 03-03-2016, 01:40 PM   #5
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I use Jasmine rice almost exclusively. I measure out 1 cup of rice into a pan and rinse it with three water changes. Then I measure 2 cups of fresh water into the pan with the rice and add some salt with a cap full of oil. Bring to a full boil, cover and turn the heat to the lowest possible flame (or setting). Do not uncover for 17 min, then turn off the stove. Uncover after sitting for 5 minutes and fluff with a fork. Perfectly cooked fluffy rice every time.
The last thing I want or need is a rice cooker.
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Old 03-03-2016, 01:45 PM   #6
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White rice (long grain) = 1.5 water to 1.0 rice. Rinse the rice well and add it to the boiling water. Simmer for 20 minutes. Rest for 5.

Pilaf (with angel hair pasta) 2.0 broth to 1.0 rinsed rice. BTB, RTS, 25 minutes. Rest for 5.
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Old 03-03-2016, 01:58 PM   #7
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Quote:
Originally Posted by GotGarlic View Post
Different types of rice require different ratios of water. For regular white rice, I use 1 part rice to 2 parts liquid. For plain rice, I put it in the microwave and cook for 7 minutes, stir and cook for 8 more minutes. If I'm making pilaf, Mexican rice, etc., I cook it for 20 minutes.
I meant to say, if I'm cooking pilaf, etc., I cook it on the stove. This is because I start it by sautéing onions, garlic and the rice in oil or butter, then I add the liquid and seasonings and simmer covered for 20 minutes.

Also, cooking rice works great because it cooks till it's done, turns itself off, and keeps the rice warm till we're ready to eat, without requiring a unitasker.
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Old 03-03-2016, 02:20 PM   #8
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A rice cooker is a wonderful device – it makes perfect rice every time. Put in the ingredients, hit the start button and forget about it until dinner is ready. I bought my first one last summer, and I wish I had one when I was still a full time worker. It makes for one less item to think about when trying to put dinner together after work.

I gave one to my daughter for an early Christmas present when she returned to work after her maternity leave, and she uses it several times per week. With a new baby, the slow cooker and rice cooker have been life savers, as neither one requires any monitoring (but the baby certainly does!).
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Old 03-03-2016, 02:34 PM   #9
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I also use a dedicated rice cooker, almost daily.
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Old 03-03-2016, 02:36 PM   #10
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I use a rice cooker for white rice and use a 1 to 1.75 ratio of rice to water for small quantities. For larger batches I reduce the amount of water somewhat. My rice cooker is old and was CHEAP. No fancy electronics on board. Perfect rice every time.

For brown rice I usually cook on the stove stop. I prefer short grain brown rice and like toast it in a little butter before adding the cooking liquid. I keep my brown rice in the freezer to preserve freshness. Ratios are more fluid.. but usually about 1 part rice to 2.5 parts water. Long grain brown needs less water.
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