If my white rice comes out slimy...
|
|
| I just posted about this ... I asked many questions and this is what I found out.
Mrs.J says she uses a rice cook. I called the rice company anf they told me to reduce the amount of water. Its on the package 1 cup rice to 2 2 cups water. They told me to go to 1 1/2 cups water and Don't open the pot to peak. The same info. I fot from the food network. Last I google it , same info. Try and reduce the water. |
| A long time ago, a friend taught me to make rice like pasta. Bring LOTS of salted water to a boil and dump the rice in. No, all the water won't be absorbed, but the rice will be fluffy. When its done you strain it like pasta. It works everytime! |
| well what rice do you use? I always use the 2 cups water to one cup rice, boil it and turn it off with a cover on it for 20 minutes and it comes out fine (you do need to use a fork to fluff) alternatively I have started using a rice cooker and its pretty fool proof. |
| I cook rice several times a week, no sweat. I use the 1:2 most of the time, sometimes 1:1.8 if making Jasmine rice. Like above, I cook for about 12-15 minutes covered and then turn off the heat and let it finish on its own.
I've never had to rinse rice as Mrs. J suggested, but was taught that by a pro chef. Remember the Galloping Gourmet? His suggestion was to boil like pasta (see Kerry above) for 10 minutes, drain in a colander and set the colander and rice back over the pot into which you placed water and return to heat. Lid on and steam for another 10 minutes. That how I learned how to cook rice upteen years ago. Another suggestion is to "saute" the rice in a little fat before adding water or broth. I use butter or olive oil....or both. Once the rice is coated, I add the water or broth. My favorite way is to Saute a few scallions and a bit of celery in the olive oil/butter combo. I don't exactly brown the rice, but it does change in appearance a bit....more white??. Then add chicken stock and season with Greek Seasoning.....whichever brand you like. Yum. |
kerry wrote: well what rice do you use? I always use the 2 cups water to one cup rice, boil it and turn it off with a cover on it for 20 minutes and it comes out fine (you do need to use a fork to fluff) alternatively I have started using a rice cooker and its pretty fool proof.
Plain old white long grain. I've had better luck using the rice cooker (albeit it stuck a bit) but whenever I do it on the stove, it's a mess. I keep the cooker in the basement so it sometimes seems like a hassle to bring it up for a cup of rice. Could my problems be happening because I'm stirring it while it's cooking? Do I need to just back off? |
| yes you got it do not strir or open the pot till it is done.. |
My hubby is the rice cooker in our family. He says the secret is DO NOT TAKE THE LID OFF ONCE YOU ADD THE RICE. And yes, he usually says this very loudly and his lovely bride is attempting to stir HIS rice.  |
| Yeah, unless you're making risotto, you don't stir the rice. |
EVERY Asian I know was raise to do this, and everyone my mom has ever known, so maybe it's a regional thing. 
They rinse until the water comes clear after mixing it around a bit w/your hand. And everyone is right. rolling boil, close lid, simmer for 20 min on low. |
| All right, I'm going to make some now just as a test and see if leaving it alone helps.
Doesn't it seem like letting the steam out should make it dry out faster? That was my thinking. |
This Asian backs up everything Mrs. J said too 
Do not open the lid until it is done and rinse the rice until the water is clear. That's how I was taught. My son once attempted to open the lid to check on the rice. I jumped on him like a cougar attacking a prey, trying to stop him. I think his heart stopped seeing me springing from the couch, flying through the air going towards him...while yelling "nooooooo"  |
My advice: use Minute Rice. Always fluffy, not soggy. Or the boil in bag rice. WAIT, Jill is cooking???????  |
Paula O. wrote: My advice: use Minute Rice. Always fluffy, not soggy. Or the boil in bag rice. WAIT, Jill is cooking???????
I actually cook a lot more than I let on. If something looks good enough, I'll give it a try. I can follow a recipe without issue. It's never the cooking that's a problem to me, it's actually going out and getting the ingredients. I don't always have a lot of stuff that recipes call for on hand so most of the time I give up. Also, James is a very fussy eater so the majority of the time, it's just not worth it (both time and money) to cook only for myself. I spent all this time and effort the other night trying to replicate the Ginger Broccoli from Pei Wei and by the time I was done, I realized it had cost me a lot more than if I had just gone out and got it from the restaurant (and my tofu wasn't as good). (And to back that up, I gave up on making the rice because the pan I wanted was in dishwasher. Instead, I just went out and got Thai food. They always know how to do rice. ) |
| This may be the easy way out but I learned this from the rice company in New Orleans where I order my rice and it is perfect every time. I cook it in the microwave. This is what they told me to do and it never fails-
1 cup rice to two cups water Place microwave container ( I use corning ware) with water in microwave for 5 minutes on high. Remove from microwave and add rice Place container covered with lid in microwave on a paper towel. Cook for 17 minutes at 70% power. Remove from microwave (don't remove lid) and let sit for 5 minutes PERFECT rice every time! Directions from Stansel Rice Company--works for both white and brown rice. |
Didn't find exactly what you're looking for? Search again here:
Custom Search
|
|
| |
|
|
|
|
|