Hi, on the packet of whole grain rice it says to add twice the quantity of
water as rice and simmer for 40 minutes without stirring. why would they
say without stirring? what difference would that make?
The rice gets clumpy and sticky if disturbed much during cooking. This
is because extra starch gets released into the water, and eventually
sets on the rice as the water gets absorbed.

Hi, on the packet of whole grain rice it says to add twice the quantity of
water as rice and simmer for 40 minutes without stirring. why would they
say without stirring? what difference would that make?

jw 1111 wrote:
Hi, on the packet of whole grain rice it says to add twice the
quantity of water as rice and simmer for 40 minutes without stirring.
why would they say without stirring? what difference would that make?

If you lift the lid to stir it or to take a peek, the rice cooks more slowly
since you just let all the heat out. It doesn't cook the way it should
wiithout the steam. #1 rule with rice is to just leave it alone; why the
heck do you want to stir it, anyway? You could go watch a sitcom or
something G

Jill

jw 1111 wrote:
Hi, on the packet of whole grain rice it says to add twice the quantity of
water as rice and simmer for 40 minutes without stirring. why would they
say without stirring? what difference would that make?

Once the rice starts cooking, the grains become softer, and will break
easier. This will make the rice very sticky. Also, keep the lid on.
Taking the lid off will release the heated vapor and steam and cause
the rice to cook slower, and perhaps even absorb less liquid.

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

If it is plain rice, you can spice it up simply by tossing some spices
in the water. For a small coffe cup full of rice, I often add four or
five bruised cardamom seeds, a broken cinnamon stick, and three or four
cloves. Also, a bit of salt and maybe a tablespoon of butter. Butter
and salt can be added later, but it works fine this way too. If I'm
feeling festive, I might even add a bit of dried coconut and/or
substitute some coconut milk for some of the water.

Dean G.

In article ,
"jmcquown" wrote:

jw 1111 wrote:
Hi, on the packet of whole grain rice it says to add twice the
quantity of water as rice and simmer for 40 minutes without stirring.
why would they say without stirring? what difference would that make?

If you lift the lid to stir it or to take a peek, the rice cooks more slowly
since you just let all the heat out. It doesn't cook the way it should
wiithout the steam. #1 rule with rice is to just leave it alone; why the
heck do you want to stir it, anyway? You could go watch a sitcom or
something G

Jill

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.
--
-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."

"Dean G." wrote in
oups.com:


jw 1111 wrote:
Hi, on the packet of whole grain rice it says to add twice the
quantity of water as rice and simmer for 40 minutes without stirring.
why would they say without stirring? what difference would that
make?

Once the rice starts cooking, the grains become softer, and will break
easier. This will make the rice very sticky. Also, keep the lid on.
Taking the lid off will release the heated vapor and steam and cause
the rice to cook slower, and perhaps even absorb less liquid.

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

If it is plain rice, you can spice it up simply by tossing some spices
in the water. For a small coffe cup full of rice, I often add four or
five bruised cardamom seeds, a broken cinnamon stick, and three or
four cloves. Also, a bit of salt and maybe a tablespoon of butter.
Butter and salt can be added later, but it works fine this way too. If
I'm feeling festive, I might even add a bit of dried coconut and/or
substitute some coconut milk for some of the water.

Dean G.


I never stir. I think Julia Child taught us this. It's a rainstorm
inside. After twenty five minutes when you uncover and remove from heat,
you'll notice all the holes where the steam constantly rises and falls
(if that's a fair explanation).

OH... "fluff and sever!"

Andy

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" 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!

Andy

Dean G. wrote:
jw 1111 wrote:
Hi, on the packet of whole grain rice it says to add twice the quantity of
water as rice and simmer for 40 minutes without stirring. why would they
say without stirring? what difference would that make?

Once the rice starts cooking, the grains become softer, and will break
easier. This will make the rice very sticky. Also, keep the lid on.
Taking the lid off will release the heated vapor and steam and cause
the rice to cook slower, and perhaps even absorb less liquid.

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

More likely brown rice.

Sheldon

Melba's Jammin' wrote:
In article ,
"jmcquown" wrote:

jw 1111 wrote:
Hi, on the packet of whole grain rice it says to add twice the
quantity of water as rice and simmer for 40 minutes without
stirring.
why would they say without stirring? what difference would that
make?

If you lift the lid to stir it or to take a peek, the rice cooks
more slowly since you just let all the heat out. It doesn't cook
the way it should wiithout the steam. #1 rule with rice is to just
leave it alone; why the heck do you want to stir it, anyway? You
could go watch a sitcom or something G

Jill

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, not to mention your
cookware. I've never had a problem with rice sticking or burning. I was
just taught not to take a peek

jmcquown wrote:

snip
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, not to mention your
cookware. I've never had a problem with rice sticking or burning. I was
just taught not to take a peek



I've never been able to cook rice worth a toot by any other method than
the rice maker. The rice maker takes all the guess work out of cooking
rice with no sticking or burning. The rule about not peeking applies
too. I works well with wild, white, or brown rice. I just use the
appropriate 1/2 c measure per for the rice then fill to the desired line
with liquid. Example - 4 x 1/2 c rice fill to level 4 with fluid press
button and wait patiently for rice to cook. My trick with rice is to
always use a liquid with flavour if at all possible. There's very few
times that I will just use water.


--
Theft of someone's intellectual property including digital images is
copyright infringement contrary to DMCA of 1998. There is a two faced
thief here who likes to harass others. Sarah Bennett is another thief
on rfc but worse. She steals pics then tries to sell them as her own.
Some here condone this behaviour. Shame on you!

"Andy" q wrote in message ...
"Dean G." wrote in
oups.com:


jw 1111 wrote:
Hi, on the packet of whole grain rice it says to add twice the
quantity of water as rice and simmer for 40 minutes without stirring.
why would they say without stirring? what difference would that
make?

Once the rice starts cooking, the grains become softer, and will break
easier. This will make the rice very sticky. Also, keep the lid on.
Taking the lid off will release the heated vapor and steam and cause
the rice to cook slower, and perhaps even absorb less liquid.

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

If it is plain rice, you can spice it up simply by tossing some spices
in the water. For a small coffe cup full of rice, I often add four or
five bruised cardamom seeds, a broken cinnamon stick, and three or
four cloves. Also, a bit of salt and maybe a tablespoon of butter.
Butter and salt can be added later, but it works fine this way too. If
I'm feeling festive, I might even add a bit of dried coconut and/or
substitute some coconut milk for some of the water.

Dean G.

Thanks, Dean G.
I just made a pot of rice using your suggestion of cardamom seeds and
cinnamon sticks and butter. Cloves don't agree with us except for once a
year pumpkin pie. I'm sure it will be good. Having with some leftover
chicken curry and beet greens.
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.
Yes, I love (canned) coconut milk in my rice, too.
Thanks so much.
Dee Dee

Melba's Jammin' wrote:

I do my white rice in the microwave
and don't fuss about sticking. Works great.
--
-Barb

If I need to make a large quantity and have the time (with a roast or
something else already in the oven) I bake the rice using Paul
Proudhomme's family recipe. It takes a little over an hour, but you
put all the ingredients in a baking dish (rice, stock or water, minced
onion, celery, some herbs), seal it over with foil, and forget about
it. Comes out perfectly done, and the grains are separate, not
clinging together...just the way I like it.

Sandy

On Tue 04 Apr 2006 09:42:13a, Thus Spake Zarathustra, or was it ~patches~?

jmcquown wrote:

snip
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, not to mention your
cookware. I've never had a problem with rice sticking or burning. I
was just taught not to take a peek



I've never been able to cook rice worth a toot by any other method than
the rice maker. The rice maker takes all the guess work out of cooking
rice with no sticking or burning. The rule about not peeking applies
too. I works well with wild, white, or brown rice. I just use the
appropriate 1/2 c measure per for the rice then fill to the desired line
with liquid. Example - 4 x 1/2 c rice fill to level 4 with fluid press
button and wait patiently for rice to cook. My trick with rice is to
always use a liquid with flavour if at all possible. There's very few
times that I will just use water.

Until recently I have always cooked rice on the stovetop with usually very
good results. However, i've been curious about rice cookers, and recently
bought a very inexpensive small unit. It produces excellent results, but
I found that I had to adjust the amount of liquid upward because the
prescribed amount left the rice much too "al dente", in fact quite hard,
even thought it was actually done. Once I established the needed amount,
it's perfect.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On Tue 04 Apr 2006 10:06:59a, Thus Spake Zarathustra, or was it Dee
Randall?


"Andy" q wrote in message ...
"Dean G." wrote in
oups.com:


jw 1111 wrote:
Hi, on the packet of whole grain rice it says to add twice the
quantity of water as rice and simmer for 40 minutes without stirring.
why would they say without stirring? what difference would that
make?

Once the rice starts cooking, the grains become softer, and will break
easier. This will make the rice very sticky. Also, keep the lid on.
Taking the lid off will release the heated vapor and steam and cause
the rice to cook slower, and perhaps even absorb less liquid.

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

If it is plain rice, you can spice it up simply by tossing some spices
in the water. For a small coffe cup full of rice, I often add four or
five bruised cardamom seeds, a broken cinnamon stick, and three or
four cloves. Also, a bit of salt and maybe a tablespoon of butter.
Butter and salt can be added later, but it works fine this way too. If
I'm feeling festive, I might even add a bit of dried coconut and/or
substitute some coconut milk for some of the water.

Dean G.

Thanks, Dean G.
I just made a pot of rice using your suggestion of cardamom seeds and
cinnamon sticks and butter. Cloves don't agree with us except for once a
year pumpkin pie. I'm sure it will be good. Having with some leftover
chicken curry and beet greens.
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.
Yes, I love (canned) coconut milk in my rice, too.
Thanks so much.
Dee Dee

Next time thrown in a few raisins.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!