"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 10-19-2004, 05:42 PM   #11
Assistant Cook
 
puteri's Avatar
 
Join Date: Oct 2004
Posts: 12
I found this new method to cook my rice and it works so perfect that I have not used my rice cooker anymore!
For plain white rice: 2 cups of jasmine or any long grain rice, rinse briefly, put in 2 quart le creuset French oven, pour 3 cups of water, 1 tsp of salt, and a little butter(optinal). stir and cover pan. Put pan in oven. Turn on oven to 350F and put timer to 50-55 minutes. Take pot out when timer done and I can assure you that your rice is nicely cooked, no crust or burn rice!
I have also used this method with cooking with basmati rice. You have to wash basmati really well and then follow as above, putting more butter if you like, some dried onion, cloves and stick of cinnamon.
Try this and let me know how it turn out.
__________________

__________________
puteri is offline   Reply With Quote
Old 10-25-2004, 07:48 PM   #12
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
puteri - I do your method with the cloves, onions, and cinnamin when I make my chicken curry. It's a GREAT combination!! Except I also put golden sultans in there too. I caramelize the onions, add the rice and let brown briefly, then proceed.

I also like to (when I do Adobo Chicken - the Filipino version, not the one that calls for Adobo "seasoning") add some fresh thyme sprigs to the cooking rice. It's REALLY good!

I still like to sautee my rice first until it takes on some color - then I finish by cooking in oven or on the stove.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-25-2004, 07:52 PM   #13
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Cooking rice in the oven is a GREAT way to get it done when you have to cook large quantities; also frees up space on the stovetop when you're cooking a lot for parties, etc.!
__________________
marmalady is offline   Reply With Quote
Old 01-11-2005, 02:56 PM   #14
Senior Cook
 
goodgiver's Avatar
 
Join Date: Sep 2004
Location: USA,Pennsylvania
Posts: 336
Send a message via Yahoo to goodgiver
Rice ratios

That is how I do all my rices. Doing it the plain way it is tasteless. By doing it pour way it does have some flavor. This is for JohnL
__________________
At my age Happy Hour means a nap in the afternoon
goodgiver is offline   Reply With Quote
Old 01-11-2005, 04:08 PM   #15
Senior Cook
 
Darkstream's Avatar
 
Join Date: Sep 2004
Posts: 287
It entirely depends on the rice you are using.

Real rice varieties vary wildly, some need to be cooked for 1 1/2 hours or more, others are ready in 15 minutes.

You will have to be more specific if you want any advice from me.
__________________
Darkstream is offline   Reply With Quote
Old 01-11-2005, 04:11 PM   #16
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Tell me about the kind that needs to cook for an hour and a half.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 01-11-2005, 04:39 PM   #17
Senior Cook
 
Darkstream's Avatar
 
Join Date: Sep 2004
Posts: 287
Red Camargue

Also, brown basmatti or brown unhusked risotto type rices need at least 60 minutes in the oven.

Try it yourself and see.
__________________
Darkstream is offline   Reply With Quote
Old 01-14-2005, 03:37 PM   #18
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
I can cook just about anything, but for some reason rice is one thing I cant do good at all. I've almost always used long-grain white rice. 2cups water, 1 cup rice, bring to a boil, add the rice, cover and turn down the heat to med-low. It either comes out hard, (water boiled off before rice was done), or it comes out mushy after adding more water because the rice was still hard
__________________
amber is offline   Reply With Quote
Old 01-14-2005, 03:39 PM   #19
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
amber, how long do you cook it? And do you leave the lid on for a bit after you turn off the heat?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 01-14-2005, 03:40 PM   #20
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
amber, that's about the same as what I do, but I may try puteri's oven method (see above) the next time just for grins.
__________________

__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Rice/Vegetable Steamer Help pinkstarfish Appliances 4 02-13-2005 04:08 PM
Oh fudge! Strawberry Shortcake Desserts, Sweets & Cookies & Candy 13 11-17-2004 12:03 PM
Sixty Uses For Table Salt Filus59602 General Cooking 3 08-27-2004 10:51 AM
Perfect rice every time! Andy R Pasta, Rice, Beans, Grains... 12 11-01-2002 04:03 PM
5 Vegetarian Stuffed Cabbage Recipes Filus59602 Vegetables 2 09-25-2002 12:09 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:46 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.