Barb wrote:

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 think I might have mentioned it before, but it bears repeating: I really,
really, really like my rice cooker. It makes perfect rice every time. It's
one gadget that gets used a LOT in my house.

Bob

LadyJane replied to Sheldon (I put in what Sheldon wrote so that the post
makes sense):

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

Kungee is the dish I think you mean Sheldon. wink

Another word for congee is "jook." Yes, it's rice gruel.

Bob

On 4 Apr 2006 23:22:01 -0500, Bob Terwilliger wrote:

LadyJane replied to Sheldon (I put in what Sheldon wrote so that the post
makes sense):

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

Kungee is the dish I think you mean Sheldon. wink

Another word for congee is "jook." Yes, it's rice gruel.

But it taste good!
--

Practice safe eating. Always use condiments.

LadyJane wrote:
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
Jill

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

I've never bothered to rinse rice. I'm sure some cultures insist upon it
but I've never bothered.

Jill

jmcquown wrote:
LadyJane wrote:
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
Jill

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

I've never bothered to rinse rice. I'm sure some cultures insist upon it
but I've never bothered.

Rice labeled "Enriched" shouldn't be washed, it's already been cleaned
and had vitamins added... washing just rinses away the added vitamins.
All other rice, especially any imports to the US like basmati, arborio,
etc. must be well washed, all those rice growing countries grow rice in
paddys flooded with raw sewerage and the field laborers have no
compunction to taking a dump wherever they happen to be... call it
organically grown if you wish. I no longer buy imported rice.

Sheldon

Sheldon wrote:
jmcquown wrote:
LadyJane wrote:
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
Jill

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

I've never bothered to rinse rice. I'm sure some cultures insist
upon it but I've never bothered.

Rice labeled "Enriched" shouldn't be washed, it's already been cleaned
and had vitamins added... washing just rinses away the added vitamins.
All other rice, especially any imports to the US like basmati,
arborio, etc. must be well washed, all those rice growing countries
grow rice in paddys flooded with raw sewerage and the field laborers
have no compunction to taking a dump wherever they happen to be...
call it organically grown if you wish. I no longer buy imported rice.

Sheldon

I buy rice grown in the southern U.S. I figure we're already sending enough
money and jobs to other countries; I buy U.S. products whenever possible.

Jill

"jmcquown" wrote in message
...

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

I've never bothered to rinse rice. I'm sure some cultures insist upon it
but I've never bothered.

I rinse only if making sushi rice, where it seems to help quite a
bit with the final texture/stickiness; otherwise, nope, I'm with
you, it goes straight from the bag to the cooker.

Bob M.

On Tue, 04 Apr 2006 14:35:28 -0700, Dan Abel wrote:

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

Recipe, please?

serene

On 4 Apr 2006 08:33:32 -0700, "Jude" wrote:

Dean G. wrote:

The 40 minutes sounds like wild rice, as most other rices require less
time. I usually use basmati which takes about 20 minutes.

Or possibly brown rice. I cook thzat from 45 mins to an hour.

Didn't the OP say whole-grain rice? That's brown rice.

serene

jmcquown wrote:

I buy rice grown in the southern U.S. I figure we're already sending enough
money and jobs to other countries; I buy U.S. products whenever possible.

LOL, 'whenever possible' is certainly shrinking, but that's a topic for
another thread -- preferably in some other newsgroup. But there are
jasmine and basmati rices grown in the U.S. as well as long and short
grain. I don't know about arborio for risotto and medium grain for
paella.

I rinse all of them, no matter their origin, just as I clean all the
other food I buy that can stand getting wet. Yes, "enriched" rice has
had a solution of vitamins sprayed on it and I rinse it off. For one
thing, I don't need supplementary vitamins. For another, if I did need
them how would I calculate what I'm getting from some random mixture
sprayed on the rice? -aem

On Wed, 05 Apr 2006 17:46:17 GMT, Bob Myers wrote:

"jmcquown" wrote in message
...

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

I've never bothered to rinse rice. I'm sure some cultures insist upon it
but I've never bothered.

I rinse only if making sushi rice, where it seems to help quite a
bit with the final texture/stickiness; otherwise, nope, I'm with
you, it goes straight from the bag to the cooker.

I agree with you: bag to pot, add water, turn on the cooker. Boom,
done. I use calrose med-grain.

If there is no rice cooker, do the Galloping Gourmet method of boiling
the rice in lots of water just until the grains barely pop (with an
uncooked center - al dente so to speak), drain thoroughly. Set over
lowest heat, tightly covered, until dry - abut 10 minutes.

Anyone who wants to wash their rice has the blessings of diamond brand
rice - please omit soap:
http://www.diamondgrice.com/cook.html

Cooking rice isn't brain surgery.
--

Practice safe eating. Always use condiments.

"sf" wrote in message
news
On Wed, 05 Apr 2006 17:46:17 GMT, Bob Myers wrote:

"jmcquown" wrote in message
...

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

I've never bothered to rinse rice. I'm sure some cultures insist upon
it
but I've never bothered.

I rinse only if making sushi rice, where it seems to help quite a
bit with the final texture/stickiness; otherwise, nope, I'm with
you, it goes straight from the bag to the cooker.

I agree with you: bag to pot, add water, turn on the cooker. Boom,
done. I use calrose med-grain.

If there is no rice cooker, do the Galloping Gourmet method of boiling
the rice in lots of water just until the grains barely pop (with an
uncooked center - al dente so to speak), drain thoroughly. Set over
lowest heat, tightly covered, until dry - abut 10 minutes.

Anyone who wants to wash their rice has the blessings of diamond brand
rice - please omit soap:
http://www.diamondgrice.com/cook.html

Cooking rice isn't brain surgery.

Sara's Secret - Gourmet Magazine Lady - said she has never learned to cook
rice. What she does is put rice into boiling water,boils it, and strains
out the water into a colander. No brain surgery there.

I have two rice cookers (medium and large) and I see Wayne is/has
experimented with a new teensy rice cooker. I'd like to have a teensy one
again, too. So far haven't seen one teensy enough. A rice cooker gives one
freedom. We put ours on and never give it a second thought; now that
doesn't take brain surgery, either, but it keeps us away from a timer.
Dee Dee

sf wrote:

If there is no rice cooker, do the Galloping Gourmet method of boiling
the rice in lots of water just until the grains barely pop (with an
uncooked center - al dente so to speak), drain thoroughly. Set over
lowest heat, tightly covered, until dry - abut 10 minutes.

That seems like a lot of work. I usually cook Basmati rice, 2 parts water one part
rice and some salt. I bring it to a boil, turn it down, slap a lid on it and give
it 15 minutes. Then I take it off the burner and let it sit until the rest of
dinner is ready. It works every time.

Ummm.....

this is NOT a good mental image....

(LJ imagines a hamburger, complete with roll, lettuce, cheese, tomato,
sauce & mayo etc...floating and/or mooshing around in a curry
sauce..... uggghhhh NOT a pretty sight)

Am seriously hoping it's just mince (or ground beef) curry we're
talking here..?
The image in my mind may have done irrepairable damage to my grey
cells...!

chuckling loudly

LadyJane
--
"Never trust a skinny cook!"

aem wrote:
jmcquown wrote:

I buy rice grown in the southern U.S. I figure we're already
sending enough money and jobs to other countries; I buy U.S.
products whenever possible.

LOL, 'whenever possible' is certainly shrinking, but that's a topic
for another thread -- preferably in some other newsgroup. But there
are
jasmine and basmati rices grown in the U.S. as well as long and short
grain. I don't know about arborio for risotto and medium grain for
paella.

Mahatma (of all name brands) rice is grown in Arkansas

http://www.mahatmarice.com/mahatmarice/products.cfm

I don't know of U.S. grown arborio but I've never made risotto so shrug

I rinse all of them, no matter their origin, just as I clean all the
other food I buy that can stand getting wet. Yes, "enriched" rice has
had a solution of vitamins sprayed on it and I rinse it off. For one
thing, I don't need supplementary vitamins. For another, if I did
need
them how would I calculate what I'm getting from some random mixture
sprayed on the rice? -aem

Beats me; I've just never rinsed rice