the how to make some gawd awful jerkey thread is down the hall.
This is the How to Cook rice thread.
How do you cook your rice?
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This is the How to Cook rice thread.
OP
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I'm trying to stay away from an extra gadget that takes up what little counter space we have. My father's side was from south Georgia, north Florida area were rice is a staple in the diet. My grandmother always used a pot on the stove but I was too young to learn from her before she passed. Her first stove was wood fired.
This weekend I'm probably going to try a few of these suggestions and see how they do.
rice cooker. got it as a gift and thought it would be useless. now it's the only way we cook rice. takes ~30 min or so.
did you do 1:1 rice:water or 1:1.5?
I know I am new here, but I see nothing epic about that reply. Sorry.
Thank you, I was about to type up the proper way to cook rice but you nailed it..
The Last Outlaw
Well-Known Member
Forty five minutes? Why?
RedneckFur
Smith & Wesson is a religion of peace.
I cook rice in a pot. Parboiled rice, usually.
2 1/4 cups of water, one cup of rice. Some salt to taste. Pour the rice in once the water's boiling. Leave the lid crooked. Once the water level is even with the top of the rice, leave it on the stove, but turn the heat OFF and put the lid on the pot properly. wait 15 minutes. You'll have perfect rice every time.
If you're burning it, you need to turn down the heat!!! Its rice. You're not forging new pitchforks for the devil. Its an observation of mine that many people turn the heat too high when they cook. Most everything cooks just fine on low heat.
And for the love of god, corn doesn't need to be boiled! Once the corn/water reaches a boil, its DONE.
I can't for the life of me figure why someone would want a purpose made rice cooker when you can do the same dang thing on a stove in almost the same time.
2 1/4 cups of water, one cup of rice. Some salt to taste. Pour the rice in once the water's boiling. Leave the lid crooked. Once the water level is even with the top of the rice, leave it on the stove, but turn the heat OFF and put the lid on the pot properly. wait 15 minutes. You'll have perfect rice every time.
If you're burning it, you need to turn down the heat!!! Its rice. You're not forging new pitchforks for the devil. Its an observation of mine that many people turn the heat too high when they cook. Most everything cooks just fine on low heat.
And for the love of god, corn doesn't need to be boiled! Once the corn/water reaches a boil, its DONE.
I can't for the life of me figure why someone would want a purpose made rice cooker when you can do the same dang thing on a stove in almost the same time.
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backwoodsshooter
there’s always a method to the madness
i use an instapot.
fill with X amount of rice, season, fill with enough water to cover rice maybe an 1/8” more water. press rice button, leave on low pressure and let it run and then let it naturally relieve the pressure.
fill with X amount of rice, season, fill with enough water to cover rice maybe an 1/8” more water. press rice button, leave on low pressure and let it run and then let it naturally relieve the pressure.
Because the package says an hour but most times mine is done in 45mins on a gas stove on simmer burner.
Oh that was a shot at their avatar signature thing........I am not sorry
Uncle Bens rice. When we order Chinese I usually make a pot of UB's rice. If you can stick a fork in it then it is sticky rice and should be immediately thrown in the trash. However, the dogs love a bit of it mixed in their food. But our dogs bring home chunks of old dead critters, like well-aged cheese, so their culinary expertise leaves something to be desired.
1 cup Uncle Bens rice.
2 1/2 cups water
a pinch of salt and whatever else you like
Bring to boil, add rice, cover and simmer for 20 minutes. Done.
And what the hell is a "rice cooker"?
1 cup Uncle Bens rice.
2 1/2 cups water
a pinch of salt and whatever else you like
Bring to boil, add rice, cover and simmer for 20 minutes. Done.
And what the hell is a "rice cooker"?
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beeleafs
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What? If by back home you mean GB...you just lost me! 😬 Having moved to the "Motherland" they lose their Asian privilege and all rice cooking validity.😂
beeleafs
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Seriously...I have been working in Mexico for about 15 years now. One of the plants I sell into is owed by Koreans. No joke, they have a Korean cook, on staff, for their Korean employees that cooks the "rice" and other dishes for the Asian employees. They do not allow the Mexican cooks, in the company kitchen, to cook the rice. Having spent some time in Korea...I can say first hand, they take their rice seriously. 😂
I could never get rice right. Like OP, I always burnt bottom.
I’ve recently become aware that not all rice is created equal. Started buying quality basmati or jasmine.
1 cup rice
1.75 cups water
Olive oil or butter
Bring to boil, cover and cook on LOW for 15 minutes. Turn off burner and let sit covered 10 minutes.
Been perfect every time. After a ridiculous chuck or Irish butter and salt/pepper of course.
I’ve recently become aware that not all rice is created equal. Started buying quality basmati or jasmine.
1 cup rice
1.75 cups water
Olive oil or butter
Bring to boil, cover and cook on LOW for 15 minutes. Turn off burner and let sit covered 10 minutes.
Been perfect every time. After a ridiculous chuck or Irish butter and salt/pepper of course.
Another big factor is how old the rice is. For example you can buy new or old crop Thai Jasmine rice. Many will have a date on the package. Newer rice has a higher water content.
Good to know, thanks!