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Old 06-26-2005, 07:52 AM   #21
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Michael thanks for that. It was Ming I was thinking of, not Martin. My mistake.

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Old 06-26-2005, 12:17 PM   #22
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short grain rice like arborio is very starchy and creamy, and uses a slow simmer method of cooking. Medium grain rice and long grain rice will be sticky unless it is the par-boiled variety--Uncle Bens, Carolina, and Goya all have a par-boiled or converted variety. This removes some of the starch. Precooked rices such as instant and minute and nukeable and boilin bag are not for this cooking board, eh? Brown rice will cook longer and less sticky. Wild rice is a grass, and most wlid rice items sold are mixes not pure wild rice. Try a variety over time; all can produce wonderful results and become staples.

Also try the pasta method. Drop your rice into a pot of boiling water, salted, for 20 minutes and then drain and fluff. Many chefs like that way of preparation.

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Old 06-27-2005, 06:10 AM   #23
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With one exception, Robo. The nukable (Uncle Bens and Zatarains make them) are completely cooked, converted rice. You're just heating them up. The exception comes in just about now. If you live in hurricane country (or any emergency that is likely to take away your water, electricity, AND gas), they're are great to have on your shelf. They can be heated any old way or even NOT heated. They can be tossed into a can of soup to make it heartier. They just make great emergency rations. Rice, pasta and even potatoes are pretty difficult to cook if you have limited water rations and your only heat source is the charcoal, sterno, or propane (and you're running out of that). I've been there and wish those nukable rice packets were on my shelf (they weren't invented yet).
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Old 06-27-2005, 11:52 AM   #24
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I would agree with you Claire! great idea!!

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