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Old 01-17-2007, 10:58 PM   #11
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Quote:
Originally Posted by cafeandy
i have cooked truckloads of rice successfully but there is still a mystery in it for me...

sometimes i like to cook rice and then embellish it later. how do you get it to have those perfect, separate grains an hour later?
Uncle Ben's. NOT their newly introduced "instant". UNCLE BEN's
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Old 01-18-2007, 07:13 AM   #12
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Quote:
Originally Posted by cafeandy
i have cooked truckloads of rice successfully but there is still a mystery in it for me...

sometimes i like to cook rice and then embellish it later. how do you get it to have those perfect, separate grains an hour later?

Try this:

3 cups parboiled rice
3 cups water

2 Tbs. Oil of choice
2 tsp garlic powder
1 tsp paprika
4 envelopes of chicken flavoring

Simmer for 17 minutes with lid on from boil point to finish. (dont mix during cooking or you'll end up with mush)
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Old 01-18-2007, 08:23 AM   #13
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Just for clarification in case it isn't known, "parboiled rice" is the kind of rice that Uncle Ben's is. There are a few others also and are marked on the box as "parboiled". These are also usually cheaper than UB's, of course.
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Old 01-18-2007, 09:21 AM   #14
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I used to pre-wash rice until the water ran clear...It works..but can take several minutes...Now I just do the rice, water, salt, oil deal...Either on the stove or sometimes in a rice cooker and fluff...
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Old 01-18-2007, 07:55 PM   #15
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Quote:
Originally Posted by Candocook
Just for clarification in case it isn't known, "parboiled rice" is the kind of rice that Uncle Ben's is. There are a few others also and are marked on the box as "parboiled". These are also usually cheaper than UB's, of course.

Parboiled rice works great. It doesnt get all sticky and mushy.
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Old 01-18-2007, 09:59 PM   #16
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Originally Posted by petey
Parboiled rice works great. It doesnt get all sticky and mushy.
You are EXACTLY right. Stays very "discrete" and nicely plump and chewy.
It is my DH's favorite and I think it is the reason he thinks risotto is poorly cooked rice!!
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Old 01-18-2007, 10:08 PM   #17
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Originally Posted by Candocook
You are EXACTLY right. Stays very "discrete" and nicely plump and chewy.
It is my DH's favorite and I think it is the reason he thinks risotto is poorly cooked rice!!
Well, there is a place for "discrete" rice, to be sure. But variety is the spice of life, to be trite. Different grains for different purposes. I love risotto, and i love the wonderful short- and medium-grain rices as well.
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Old 01-18-2007, 10:45 PM   #18
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There is different rice for different recipes. I use the Japanese white rice and it cooks sticky for some recipes. I use the brown short grain organic rice for most of my recipes.

Try cooking the rice in the organic chicken broth. My Japanese friend taught me about rice. I follow her "lead". Enjoy all rice. My rice cooker works fine and yes it does keep it warm.
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Old 01-19-2007, 07:44 AM   #19
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As a rule of thumb, the longer the grain of rice the less sticky it will be.
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Old 01-19-2007, 09:22 AM   #20
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This is the way I cook my rice and it's never been sticky - even the next day.

Saute up some minced onion just till limp, add 1 lb. (~2 cups) basmati rice, stir till you start smelling that wonderful nutty aroma and the rice just begins to brown. Quickly add 1 qt. of HOT water or stock, drop in any additions you like (as a general rule of thumb, I add roasted pine nuts and dried cranberries), bring back to a boil; cover and turn heat to simmer and simmer without opening lid for 18 min. Remove the lid and fluff up rice with a fork, cover and let sit 5 min. Immediatey turn out onto one or two cookie sheets and stick in fridge to chill.

You are good to go at that point - freeze in family size pkgs., heat up in oven or microwave enough for dinner or pkg. up and keep for another day.
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