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Old 09-13-2012, 09:53 PM   #11
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Quote:
Originally Posted by Barbara L
For an electric stove, cover the pan, turn the burner off, and leave on the burner for 20 minutes.
That is what I do.
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Old 09-13-2012, 11:09 PM   #12
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It matters not who the manufacturer is, Jasmine rice is Jasmine rice. It's all produced in Thailand, or it's just not Jasmine rice.
The ratio of water to rice depends on if you want a "softer rice" (more water) to a "firmer rice" (less water). I personally prefer a rice that's thoroughly hydrated with 1 part rice to 2 parts water. One can cut down on the water somewhat but I prefer my pasta "el dente", not my rice.
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Old 09-14-2012, 09:25 AM   #13
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Originally Posted by Kayelle View Post
It matters not who the manufacturer is, Jasmine rice is Jasmine rice. It's all produced in Thailand, or it's just not Jasmine rice.
The ratio of water to rice depends on if you want a "softer rice" (more water) to a "firmer rice" (less water). I personally prefer a rice that's thoroughly hydrated with 1 part rice to 2 parts water. One can cut down on the water somewhat but I prefer my pasta "el dente", not my rice.
I a two to one ratio of water to rice last night. It came out very good. I had to wash it about five times to get the water clear. With a two to one ratio, the rice was just a bit sticky. Next time, I will cut the water back by a quarter cup and see what happens.

Kayelle, like you, I like my rice completely hydrated, but less sticky than the results I got. I understand that risotto is supposed to be cooked el dente. But I wasn't making risotto. I was making jasmine rice.

Other than a slightly sticky result, the rice was great. The flavor was spot on. Thanks everyone for the help.

Oh, and though shrimp scampy is normally made with pasta, so that the shrimp "sauce" coats the noodles, I simply spooned the pan liquor over the rice before placing the shrimp in a ring around the rice mound on the plate. Steamed and buttered carrots rounded out the flavor. It was a very good meal that my DW enjoyed. Again, thanks.

Seeeeeeya; Chief Longwind of the North
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Old 09-14-2012, 01:22 PM   #14
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I have no desire for another gadget to cook rice. My rice turns out good without a rice cooker on top of stove. In a saucepan, bring 2 cups water or broth/stock to a boil. Stir in 1 cup of rice, 1 teaspoon salt. Cover and bring back to boil. Reduce heat and simmer for 15 minutes. Turn heat off, fluff, cover and allow to sit till any liquid is absorbed.

I never rinse any rice and it turns out wonderful.
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Old 09-14-2012, 04:58 PM   #15
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I've rinsed and not rinsed and I've never noticed a difference. So now I don't bother to rinse. I also get great results in a saucepan, I don't eat rice often enough to justify a separate appliance. I have a Japanese friend who eats rice daily and it's a very handy appliance for him.
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Old 09-14-2012, 05:05 PM   #16
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I've rinsed and not rinsed and I've never noticed a difference. So now I don't bother to rinse. I also get great results in a saucepan, I don't eat rice often enough to justify a separate appliance. I have a Japanese friend who eats rice daily and it's a very handy appliance for him.
My rice cooker gets a work out every week. Weekly batches of: 6 cups of rice, 6 cups of steel cut oats, 4 cups of Tapioca pudding. I have also done barley and lentils in it. What finally sold me on getting an electric pressure cooker was that I would be able to use it like a rice cooker, too. AND I found a good home for the rice cooker!
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Old 09-14-2012, 05:50 PM   #17
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Hmmm, that does sound like a handy appliance. I keep thinking that I'll do a big batch of steel cut oats and eat it all week, but I've never gotten around to doing it. I just eat my old fashioned oats
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