Well, if I can borrow from an old Wolf Brand Chili commercial (don't know what made me think of it):
"When was the last time you asked your rice questions and didn't get an answer, neighbor? Well, that's too long!"
Originally Posted by pacanis
Yeah.... but then I'd have to get a rice steamer and have sticky rice problems and everything else..... whatever that is
Would you believe that all you need is a heavy pot with a tight fitting lid? Peoples all around the world were cooking perfect rice a long time before electricity was invented, and rice cookers are an even newer invention. An electric rice cooker is a nice convenience - but hardly a necessity.
If you don't want sticky rice - use long grain rice and wash it until the water runs clear to get rid of the surface starch. Then, toss it into a pot, add twice as much water as rice (as a general rule
- I'm sure someone is going come along and point out how as the amount of rice increases the amount of water can be decreased now that I've said this) ... bring the water to a boil, slap on the lid, turn the heat down to the lowest setting ... after 20 minutes, turn the heat off, move over to a cool burner if electric, and leave the pot alone for another 10 minutes. Then, and only then, remove the lid and fluff the rice with a fork - do NOT use a spoon.
Originally Posted by pacanis
Seriously, I've asked a couple times in rice oriented threads what the difference was. Never got a reply. So, what's the difference? Is it better for you or anything? Absorb butter more easily so you don't need 1/4 stick to get flavor? Can you add it to a; pork chop in mushroom soup & milk recipe and it will cook along with the rest of the ingredients like minute rice does? Minute rice is just so dang handy
Basically, when "minute" rice is processed it is washed, cracked, parboiled, then dehydrated - so when you "cook" it you're just basically rehydrating and heating it (which finishes the cooking). It is convenient and quick - since the moisture doesn't have to work it's way through the sealed surface. There are other parboiled forms of rice which are also "quick" cooking - but they take a little longer than the "minute" version.
Your shrimp and rice recipe could have been converted to using long grain rice easily ... saute the onion and garlic for a couple of minutes, toss in the green beans for a couple of minutes, then toss in the rice and saute it for a couple of minutes - then add the chicken stock, bring to a boil, cover, cut down to low heat and wait 20 minutes - remove from the heat and wait 10 minutes - then add the shrimp and toss, put the lid back on and wait about 5 minutes for the shrimp to heat thru.
As for the pork chops and mushroom soup - I've afraid it is another matter of making adjustments. Since the pork chops will overcook using long grain rice in place of "minute" rice ... you would need to cook the rice seperately and serve the chops and gravy over it. Even with "minute" rice - that's the way I do it ...
OOPS! Did I just admit to using "minute" rice occasionally???
You can do a lot of things with rice ... worth learning about how to use the different kinds and how to cook them. But, no shame in using some "minute" rice from time to time.