On 5 Apr 2006 12:37:01 -0700, "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.


Check out http://www.riceselect.com/
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

In article , "jmcquown" wrote:
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

And I always thought it was Australian :-) http://tinyurl.com/l4c9u
[Or, if you prefer the full bottle:
http://ettason.com.au/ProductDetails.
php?
product_id=544&brand_id=&category_id=11&product_na me=&&PHPSESSID=8735b
ef08fdad8cdfcd4e6e93f948b28 ]

But then again:
http://www.accc.gov.au/content/index.phtml/itemId/87040
[Though that problem *was* quite some time ago. ]

The clear implication he
http://tinyurl.com/o4p3k or
http://www.food.com.au/food.
php?category_id=50093&brand_id=424&food_id=7200

is that we do have an Australian Mahatma product
"Mahatma Premium Classic White (Australia)"

But we also seem to have a similar Thai one:
http://tinyurl.com/h5we8 or
http://www.food.com.au/food.
php?category_id=50093&brand_id=424&food_id=65036
"Mahatma Premium Classic White (Thailand)"

The latter appears to have more calories, carbohydrate, and protein,
but less fat, than the Australian product. (If one is prepared to
accept those DietClub tabulations at www.food.com.au.)

Cheers, Phred.

--
LID

In article , Andy q wrote:

"Jude" wrote in news:1144164812.088406.236860
@e56g2000cwe.googlegroups.com:

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.


Jude,

FYI: If you are near a Trader Joe's, in the frozen section they have a box
of organic brown rice. Three packets to a box. Two servings per packet.
Microwaves in three minutes, steam cools in three minutes. Delicious!

And I bet it's expensive compared with rice that takes less effort but
more time.

Miche

--
WWMVD?

In article ,
Dave Smith wrote:

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.

That's exactly what I do, and one of my friends always comments on my
"good rice karma".

Miche

--
WWMVD?

In article ,
"Dee Randall" wrote:

"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

Interesting.

The only time I've ever soaked rice before cooking was when making lamb
biryani this very evening.

(It was very good.)

Miche

--
WWMVD?

Miche wrote on 16 Apr 2006 in rec.food.cooking

In article ,
Dave Smith wrote:

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.

That's exactly what I do, and one of my friends always comments on my
"good rice karma".

Miche


When I ate rice, before I had a rice maker I'd nike my rice in the
microwave oven...The usually 2 cups liquid per 1 cup rice and a pinch of
salt. I'm not certain of the microwaves wattage power as it was in the
80's and that mw is now dead and gone. But it took less than 18-20
minutes to cook uncovered on high.

--
-Alan

On Sun 16 Apr 2006 04:55:58a, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

Miche wrote on 16 Apr 2006 in rec.food.cooking

In article ,
Dave Smith wrote:

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.

That's exactly what I do, and one of my friends always comments on my
"good rice karma".

Miche


When I ate rice, before I had a rice maker I'd nike my rice in the
microwave oven...The usually 2 cups liquid per 1 cup rice and a pinch of
salt. I'm not certain of the microwaves wattage power as it was in the
80's and that mw is now dead and gone. But it took less than 18-20
minutes to cook uncovered on high.


Aside from sparing a stovetop burner, what was the advantage of nuking it?
Certainly not time.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wrote on 16 Apr 2006 in rec.food.cooking

On Sun 16 Apr 2006 04:55:58a, Thus Spake Zarathustra, or was it Mr
Libido Incognito?

Miche wrote on 16 Apr 2006 in rec.food.cooking

In article ,
Dave Smith wrote:

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.

That's exactly what I do, and one of my friends always comments on
my "good rice karma".

Miche


When I ate rice, before I had a rice maker I'd nike my rice in the
microwave oven...The usually 2 cups liquid per 1 cup rice and a
pinch of salt. I'm not certain of the microwaves wattage power as it
was in the 80's and that mw is now dead and gone. But it took less
than 18-20 minutes to cook uncovered on high.


Aside from sparing a stovetop burner, what was the advantage of nuking
it? Certainly not time.

Actually time was the point...time I didn't have to watch/tend/wash a
pot.

In the nuker it didn't require supervision (no boiling over or burning)
and it didn't take up stovetop space, less clean up as the rice pot was
it's serving dish (corningware)which took up less space in the dishwasher
....I guess I found it overall just more convienent. Plus this bring the
rice to a boil then turn down the heat...turn it down to Where?
....stovetop rice instructions always confused me...to Peek or not to
Peek? No fear of having to clean up burnt stuck on rice is a good
validation point.

I never cared for rice cooked in a steamer as the taste wasn't right
IMO...too harsh. The steamer being the other non supervised timed cooking
device I used.

I had it down to a science...1 coffee mug rice, 2 of water...18 minutes
or it might have been 22 minutes on high...no lid. Then I timed/cooked
the rest of the week day meal to finish; to meet the rice deadline. No
watching the pot...secure in the knowledge 1 task was as good as
complete.

--
-Alan

On Sun 16 Apr 2006 06:39:08a, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

Wayne Boatwright wrote on 16 Apr 2006 in rec.food.cooking

On Sun 16 Apr 2006 04:55:58a, Thus Spake Zarathustra, or was it Mr
Libido Incognito?

Miche wrote on 16 Apr 2006 in rec.food.cooking

In article ,
Dave Smith wrote:

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.

That's exactly what I do, and one of my friends always comments on
my "good rice karma".

Miche


When I ate rice, before I had a rice maker I'd nike my rice in the
microwave oven...The usually 2 cups liquid per 1 cup rice and a
pinch of salt. I'm not certain of the microwaves wattage power as it
was in the 80's and that mw is now dead and gone. But it took less
than 18-20 minutes to cook uncovered on high.


Aside from sparing a stovetop burner, what was the advantage of nuking
it? Certainly not time.

Actually time was the point...time I didn't have to watch/tend/wash a
pot.

I guess I don't watch or tend. I use a non-stick pot for cooking rice.

In the nuker it didn't require supervision (no boiling over or burning)
and it didn't take up stovetop space, less clean up as the rice pot was
it's serving dish (corningware)which took up less space in the dishwasher
...I guess I found it overall just more convienent. Plus this bring the
rice to a boil then turn down the heat...turn it down to Where?
...stovetop rice instructions always confused me...to Peek or not to
Peek? No fear of having to clean up burnt stuck on rice is a good
validation point.

Yes, it does spare a burner, no doubt. I've just never had a problem with
cooking rice on the stove. Same formula, 1 rice to 2 parts water, and a
bit of salt. I bring water to a boil, add rice and salt, cover, then turn
heat to lowest setting for 15 minutes or so. Take off heat and let rest
for 10-15 minutes. I never remove the cover until ready to serve.

I never cared for rice cooked in a steamer as the taste wasn't right
IMO...too harsh. The steamer being the other non supervised timed cooking
device I used.

I don't care for it cooked in a steamer, either.

I had it down to a science...1 coffee mug rice, 2 of water...18 minutes
or it might have been 22 minutes on high...no lid. Then I timed/cooked
the rest of the week day meal to finish; to meet the rice deadline. No
watching the pot...secure in the knowledge 1 task was as good as
complete.

Well, hey, it worked. That's the bottom line.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wrote:

Yes, it does spare a burner, no doubt. I've just never had a problem with
cooking rice on the stove. Same formula, 1 rice to 2 parts water, and a
bit of salt. I bring water to a boil, add rice and salt, cover, then turn
heat to lowest setting for 15 minutes or so. Take off heat and let rest
for 10-15 minutes. I never remove the cover until ready to serve.

I do exactly the same but just throw the rice and water in together.
Once it boils, stir once, cover and cook as you do, above. Perfect
rice every time. I am to the point where I don't measure - just throw
in some rice with an inch or so of water above the rice line.

I always wonder why people make cooking rice so complicated. It helps
if you have a heavy-bottomed pan which distributes heat evenly and
keeps from scortching. But cooking on low is the key, and the rice is
fairly forgiving.

-L.

-L. wrote:
Wayne Boatwright wrote:

Yes, it does spare a burner, no doubt. I've just never had a problem with
snip
You are all right, and it is easy to cook. One add'l thing I do though
is put the rice in first with a little olive oil or some other fat, warm
it while stirring just till the rice starts to dry out a bit and seem
separate, then I add the water, bring to a boil, cover and turn low and
DON'T touch for 20 minutes. Then I turn the burner off and let it sit,
covered, till ready to use. Supposedly the 1st part helps the rice cook
more separately and be more loose and fluffy. Works for me.

Sometimes after it is cooked and I turn off, I'll slip a small dish of
chinese sausage in on top of the rice so it will be steamed and hot when
ready for the rice.