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Old 07-13-2006, 06:22 PM   #11
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Honestly, I still havent mastered cooking rice. It is either too sticky or undercooked. I switched to "success" brand rice. Comes out perfect every time. It's a long-grained white rice in a boiling bag, which is cooked for ten minutes, without a lid.

As Michael mentioned, your not going to get any flavor with the ingredients your using. Chicken broth does work good, and herbs/seasonings as many have suggested.
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Old 07-13-2006, 08:48 PM   #12
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I find my Rice Cooker to be absolutely priceless. The smaller kitchen models are exactly like the ones we used in the restaurant. I think I paid $19.00 for it at Linen & Things. It'll cook up to 3 cups of raw rice. I use a 1:1 ratio of rice to water and my Basmati turns out wonderful...

I recently saw a 4 cup Rice Cooker at Walmart for $20.00 and think I may be upgrading soon...

-Brad
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Old 08-18-2006, 06:06 PM   #13
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Honestly that rice you are trying to make will have zero flavor. Here is how i cook a BASIC basmati rice.

1 Cup Basmati Rice
1 3/4 Cup Chicken Stock
2 cloves garlic, minced
3 Tablespoon onion, minced
Olive Oil
Sea Salt
Black Pepper

sautee the onion in 2 1 Tabspoon olive oil till clear, add the garlic, sautee until it becomes fragrant, add chicken stock, salt, and pepper.

bring to a boil, add rice, reduce heat, cover and simmer for 18 mins or so.

that is a very basic neutral rice.
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Old 08-18-2006, 07:54 PM   #14
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Many times when I cook rice, I don't want added flavor - I want it to be the base for another dish to accompany it. I like the fact that it is so versatile, with or without added ingredients.
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Old 08-18-2006, 08:05 PM   #15
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I hate to disagree (not really), but I think plain rice has a superb flavor all by itself, albeit subtle and mild. I particularly like basmati and jasmine rice, which have not only a marvelous taste but an incredible perfume that fills the house when it's cooking.

Also, IMHO some rice must be sticky -- the desirability of "individual grains" is advertising nonsense foisted on the American public by the Minute Rice folks. I prefer a very sticky CalRose rice with Asian foods because it's easier to eat with chopsticks. To me, that type of rice doesn't taste right if it's not sticky.

As for cooking rice, I agree that a good rice cooker, such as a National (Panasonic) or Zojirushi, is nearly idiot proof and will produce perfect rice every time, as long as you measure properly.

Finally, when making plain rice, don't use oil. Add some butter at the end if you want. I find that adding oil when cooking the rice makes it gummy and messes up the delicate flavor of the rice. Pilaf is another matter, of course, but that's not "plain rice."
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Old 08-18-2006, 08:12 PM   #16
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Old 08-18-2006, 08:13 PM   #17
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Quote:
Originally Posted by FryBoy
I prefer a very sticky CalRose rice with Asian foods because it's easier to eat with chopsticks. To me, that type of rice doesn't taste right if it's not sticky.

man, i love a good sticky sushi rice.

you just gave me a horrible sushi craving. spicy crunchy tuna roll with cream cheese and sticky rice

YUM!

as for plain rice, i think the way i cook it is plain, lol. very neutral and goes well with anything IMO.
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Old 08-18-2006, 10:08 PM   #18
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Now I'll drive you all insane and post my plain white rice recipe.
I ASSURE you , this will make you mad.

1 cup of long grain rice
2 litres ( 4.5 pints) water
1 tbsp salt

Boil water with salt. When it is at a rolling boil , toss in the rice. Bring back to the boil ( this might take 30 - 60 seconds) and cook for exactly 15 minutes. Drain. Splash with fresh, cold water. Serve with a huge knob of butter.
NO! Make that two knobs of butter.

Try it - it's wonderful.

As for Basmati rice; the stuff I get here is completely cooked ( Yakutas method) in 7-8 minutes. Maybe it's the altitude ( 3000 ft above sea level).
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Old 08-28-2006, 01:15 PM   #19
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I always toast my basmati (1 cup) in about 2 Tbs of butter until opaque and starting to really smell nutty. I add 2 cups of water and stir. When it come to a boil I add 1 tsp of salt, stir again and reduce the heat to a simmer, put the lid on and leave it alone for 10 or 15 minutes. About 2 minutes before serving a crumple a paper towel and place it in the pot on top of the rice and replace the lid. Always perfect.

I've added lots of different flavors - loving using coconut milk for part or all of the water. Chicken stock is good, and white wine as a nice taste. Depends on what I'm serving it with.
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