In article ,
"jmcquown" wrote:
(snipped)

Fear of sticking or burning, maybe. Especially if you don't have a
reliable "really low" heat setting. I do my white rice in the
microwave and don't fuss about sticking. Works great.


I do suppose you have to know and trust your stove,

I think that's a lot of it. I've got a new stove (~3 weeks in the
house) and am still figuring it out. I'll give the oven a dough-baking
run later in the week for some "bake sale" baking I need to do.

Melba's Jammin' wrote:
In article ,
"jmcquown" wrote:
(snipped)

Fear of sticking or burning, maybe. Especially if you don't have a
reliable "really low" heat setting. I do my white rice in the
microwave and don't fuss about sticking. Works great.


I do suppose you have to know and trust your stove,

I think that's a lot of it. I've got a new stove (~3 weeks in the
house) and am still figuring it out. I'll give the oven a
dough-baking run later in the week for some "bake sale" baking I need
to do.

Rice is the first thing I ever cooked; I was 9 and lived in Thailand at the
time. I'd make rice for breakfast (in fact I still like rice for breakfast)
and somehow I managed to get it right Never had a problem since,
regardless of the stove. Not sure but I think Mom packed her trusty Revere
Ware and that's probably the pot I used. We had to use water from a big
crock with a tap that had chlorine added to it to purify it, I remember
that, but other than that, just 3 parts water to 1 cup of rice... boil the
water, reduce the heat, cover and simmer 20 minutes. Leave it alone and go
do something. Done! Stir and add salt, pepper and butter when served.

Jill

In article ,
"jmcquown" wrote:
crock with a tap that had chlorine added to it to purify it, I remember
that, but other than that, just 3 parts water to 1 cup of rice.

3:1 ? I've always ever only used 2:1.

Melba's Jammin' wrote:
"jill" wrote:
crock with a tap that had chlorine added to it to purify it, I remember
that, but other than that, just 3 parts water to 1 cup of rice.

3:1 ? I've always ever only used 2:1.

Well, Jill always says she's a soup maven. LOL

I'll buy a 3 for a 2 as a typo.

But then again isn't there a soup-like breakfast dish the orientals
make with rice: guk, gook, goop... something like that.

Sheldon

In article 9,
Wayne Boatwright wayneboatwright_at_gmail.com wrote:


I had plain jasmine rise with the curry, but since I don't have any rice
left, and not much juice/curry, this will make a nice substitution.

Next time thrown in a few raisins.

We like a hamburger curry dish that we've made for decades, stolen from
a restaurant (but we totally forgot to steal the picture, which isn't
surprising, since Al Gore hadn't invented the internet, and there was
certainly no WWW).

I like to put turmeric and a little curry powder in the rice that is
served with. If we have raisins and cashews, I put those in also.
Peanuts work if we have no cashews.

--
Dan Abel

Petaluma, California, USA

jmcquown wrote:
Rice is the first thing I ever cooked; I was 9 and lived in Thailand at the
time. I'd make rice for breakfast (in fact I still like rice for breakfast)
and somehow I managed to get it right Never had a problem since,
regardless of the stove. Not sure but I think Mom packed her trusty Revere
Ware and that's probably the pot I used. We had to use water from a big
crock with a tap that had chlorine added to it to purify it, I remember
that, but other than that, just 3 parts water to 1 cup of rice... boil the
water, reduce the heat, cover and simmer 20 minutes. Leave it alone and go
do something. Done! Stir and add salt, pepper and butter when served.

Jill

No one seems to have mentioned rinsing the rice well to begin. I
usually dump the raw rice into a large bowl and fill with cold water
use my hands to moosh the grains in the water (same action as for
rubbing butter into flour), empty, fill again etc about 4 times or
until the water is clear.
I've usually used 1:1 ratio then, for 3-4 cups add 1 extra; for 4-6
cups add 2 extra cups.
Comes out wonderfully!

Have become very enamoured of Basmati rice of late. Only rice I cook
with these days.

If I've made up a batch of curries I also add the following to the
uncooked rice stir well and then cook:
1 cinnamon quill; 6 squashed cardamom pods; 4 cloves; 2 or 3 curry
leaves; half to 1 teaspoon saffron threads. (1 tsp if it's 6 cups rice)
For Mexican rice (for use with enchiladas) I add a packet of Taco
seasoning mix, cook and about 5 minutes before thoroughly cooked, diced
tomato (minus seeds/pulp) and diced red capsicum. Just before serving I
add a generous handful of grated extra matured cheddar cheese....
seriously nice!

LadyJane
--
"Never trust a skinny cook!"

Kungee is the dish I think you mean Sheldon. wink

My Mum had a Chinese exchange student staying with her for two and a
half years and this was Minja's breakfast of choice:

100g uncooked rice
1Tblsp oil
1Tblsp minced garlic
1 Tblsp slivered ginger
200g lean chicken, or pork or prawns, cut into bite sized pieces
1 tsp white pepper
3 Tblsp fish sauce
1 Tblsp roughly chopped coriander leaves
1 Tblsp chopped spring onions (green onions)

Rinse rice well. Place into a saucepan with 2 Litres chicken stock. (or
water or combo of both)
Bring to the boil and simmer slowly until the rice breaks down & looks
like 'porridge'
There should be lots of liquid remaining as the soup base. *
Heat oil in frypan and lightly fry garlic & ginger, add chicken (or
meat of choice) white pepper and fish sauce and stir fry until meat is
cooked.
Add this mixture to the rice and mix well. Simmer for a few minutes.
Add chopped coriander and spring onions just before serving.
*Makes approx 1.5L soup.

It really is a nice soup - though I honestly can't bear thinking about
eating it for breakfast!

cheers,

LadyJane
--
"Never trust a skinny cook!"

LadyJane wrote:

No one seems to have mentioned rinsing the rice well to begin.

I didn't mention it because I don't think it makes a lot of difference. I rinse it
so that rogue rice husks and insect carcasses will be rinsed away, but I am not
convinced that it makes any difference to the cooking process.

Melba's Jammin' wrote:
In article ,
"jmcquown" wrote:
crock with a tap that had chlorine added to it to purify it, I
remember that, but other than that, just 3 parts water to 1 cup of
rice.

3:1 ? I've always ever only used 2:1.

You're right; it was a typo. At any rate, don't take the lid off and don't
stir the rice. Just leave it alone

Jillsie

Dave Smith wrote:
LadyJane wrote:

No one seems to have mentioned rinsing the rice well to begin.

I didn't mention it because I don't think it makes a lot of difference. I rinse it
so that rogue rice husks and insect carcasses will be rinsed away, but I am not
convinced that it makes any difference to the cooking process.

It's a cultural thing - to Asians (Chinese, Japanese, Koreans) it's
absolutely necessary. In addition to rinsing mine multiple times, I
like to soak it at least 30 minutes before starting to cook. It adds
some complexity to the flavor.

Susan B.

In article . com,
"Sheldon" wrote:

But then again isn't there a soup-like breakfast dish the orientals
make with rice: guk, gook, goop... something like that.

Sheldon

Jook.
--
-Barb
http://jamlady.eboard.com Updated 4-2-06, Church review #11

"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin' wrote:
In article . com,
"Sheldon" wrote:

But then again isn't there a soup-like breakfast dish the orientals
make with rice: guk, gook, goop... something like that.

Sheldon

Jook.
--
-Barb

Yeah, that's what I was thinking.

http://www.fourwindsnhc.com/recipes/jook.htm

Sheldon

LadyJane wrote:
Kungee is the dish I think you mean Sheldon. wink

Kungee, Congee, I think it's the same as Jook.

http://www.fourwindsnhc.com/recipes/jook.htm

Sheldon

Sheldon wrote:
Melba's Jammin' wrote:
In article . com,
"Sheldon" wrote:

But then again isn't there a soup-like breakfast dish the orientals
make with rice: guk, gook, goop... something like that.


Jook.
--
-Barb

Yeah, that's what I was thinking.

http://www.fourwindsnhc.com/recipes/jook.htm


Uh huh, jook is made for breakfast and also for New Year's. My uncle
made it about once a month. But not for any fercocktah (that's a
dialect other than Mandarin) so-called "healing" reason, just 'cuz he
and his wife liked it. The website you found it on is ludicrous -- not
that it matters. There's a recipe on epicurious.com that is okay
except that they need to simmer the rice another hour or two. -aem

"sueb" wrote in message
oups.com...

Dave Smith wrote:
LadyJane wrote:

No one seems to have mentioned rinsing the rice well to begin.

I didn't mention it because I don't think it makes a lot of difference. I
rinse it
so that rogue rice husks and insect carcasses will be rinsed away, but I
am not
convinced that it makes any difference to the cooking process.

It's a cultural thing - to Asians (Chinese, Japanese, Koreans) it's
absolutely necessary. In addition to rinsing mine multiple times, I
like to soak it at least 30 minutes before starting to cook. It adds
some complexity to the flavor.

Susan B.

I rinse multiple times until the water runs clear.
(Sometimes I let it sit 30 minutes in water, sometimes not.)
Then after it is drained, I let it sit in a sieve/drainer/colander/over the
pan for 30 minutes before cooking.
Dee Dee