On 27 Apr 2006 14:56:44 -0700, "cr113" wrote:


Does this work? It seems like it might be more foolproof than the
steaming method.

Also some of the instructions I have read say to boil the rice for
about 10 minutes, drain, and then place in a pot for another 10
minutes. Do they mean place in a HEATED pot?

Of course you can cook rice by boiling it! I learnt to boil the rice
in plenty of water decades before I'd ever heard of the absorption
method! Boiling it and draining it in a colander takes much less skill
and makes the rice less gluey especially if you rinse it with cold
water as soon as you pour it into the colander...

On Thu, 27 Apr 2006 23:45:22 GMT, "Doug Kanter"
wrote:


"Dave Smith" wrote in message
...
cr113 wrote:

Does this work? It seems like it might be more foolproof than the
steaming method.

Also some of the instructions I have read say to boil the rice for
about 10 minutes, drain, and then place in a pot for another 10
minutes. Do they mean place in a HEATED pot?

Cooking it like pasta? I cook pasta in an open pot. I cook rice in a
pot with a top. I use one part rice (Basmati) with two parts water
and a bit of salt, bring it to a boil, put a top on the pot, turn the
heat down to low and let it cook for 15 minutes. I leave the top on
until I am ready to use it. just fluff it up a with a fork and it is
ready to go.



The continued existence of Minute Rice suggests that millions of people are
still challenged by steaming rice. This is beyond my ability to understand.

Why do you insist on thinking that there is only ONE TRUE WAY to
accomplish a task like cooking rice? There are as many different
methods as there are cooks. Some people prefer to carefully measure
out the rice and water and use a timer to make sure that it cooks for
the right length of time... while others prefer to bung a big pot of
water on the stove and bring it to the boil, then pour in rice by eye
and boil it vigorously and drain it in a colander in the sink.

Doug Kanter wrote:



The continued existence of Minute Rice suggests that millions of people are
still challenged by steaming rice. This is beyond my ability to understand.

Maybe they get confused by recipes and directions. I just Googled Steamed
Rice. One recipe is almost identical to my method. The other talked about
boiling the rice for 6 minutes in a pot, the draining it in a colander and
rinsing with warm warm water. Then melt butter in the pan, add a little water,
saffron and yoghurt and start putting the rice back into the pot one spatula of
rice at a time and making a pyramid. cook over medium heat for 10 minutes then
50 minutes over low heat.

I think I will stick with my method. It works for me.

Steve Wertz wrote:

And an insert. Since I wash all the cooking utensils by hand,
I'm very efficient when it comes to using less equipment. I'm
practically anal about it.

Measuring spoons and cups? Never use 'em (except when baking).
One spoon stirs all. My rice method only uses maybe 4 minutes
worth of gas (or electricity).

I just don't know why people can't cook rice and need to get all
fancy about it.

We have too many utensils, and my wife seems to use as many as possible when
cooking. We have several different measuring cups and a set on a ring with
different sizes, which is handy for measuring packed brown sugar when baking. We
have a set of measuring spoons on a ring, plus some loose ones. We have a set of
knives, 2 ceramic knives and 5 paring knives. I'll be darned if she can't all of
them to cook a meal, along with 4 or 5 stainless bowls and three cutting
boards. I do most of the cooking and she does most of the cleanup when I do. I
guess it is only fair that I clean up if she cooks. But dammit, that is a lot of
extra cleanup.

On Thu 27 Apr 2006 07:26:59p, Thus Spake Zarathustra, or was it Steve
Wertz?

On Fri, 28 Apr 2006 00:28:44 GMT, Doug Kanter wrote:

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
On Thu 27 Apr 2006 05:16:27p, Thus Spake Zarathustra, or was it Steve
Wertz?

I boil it, I just set it and forget it. Use the right amount of
water and rice literally takes only 75 seconds worth of attention and
one pan.

I understand that, Steve, and I often cook rice that way myself. I'm
only saying that that cooking rice in a larger unmasured quantity of
water produces rice that is just as good. That method only requires
one pot, too, because the drained rice can be put back into the same
pot, although it does require a colander or strainer for draining.
Nothing wrong with either method.

--
Wayne Boatwright @¿@¬

Steamed rice only requires one pot, Wayne.

And an insert. Since I wash all the cooking utensils by hand,
I'm very efficient when it comes to using less equipment. I'm
practically anal about it.

Measuring spoons and cups? Never use 'em (except when baking).
One spoon stirs all. My rice method only uses maybe 4 minutes
worth of gas (or electricity).

I just don't know why people can't cook rice and need to get all
fancy about it.

Understood, but I don't care how many pots, utensils, or dishes I use, nor
do I care how much electricity it uses, and *everything* goes in the
dishwasher. Obviously, I am *not* efficient, but that's definitely not one
of my goals.

I cook rice by various methods, steamed in a pot on the stove, boiled in
water, and cooked in a rice steamer. All depends on my mood and what I
want. I'm just saying that there's no reason to poo poo a cooking method
because you don't use it or approve of it.

--
Wayne Boatwright @¿@¬
_____________________

"Steve Wertz" wrote in message
...
On Fri, 28 Apr 2006 00:28:44 GMT, Doug Kanter wrote:

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
On Thu 27 Apr 2006 05:16:27p, Thus Spake Zarathustra, or was it Steve
Wertz?

I boil it, I just set it and forget it. Use the right amount of
water and rice literally takes only 75 seconds worth of attention
and one pan.

I understand that, Steve, and I often cook rice that way myself. I'm
only
saying that that cooking rice in a larger unmasured quantity of water
produces rice that is just as good. That method only requires one pot,
too,
because the drained rice can be put back into the same pot, although it
does
require a colander or strainer for draining. Nothing wrong with either
method.

--
Wayne Boatwright @¿@¬

Steamed rice only requires one pot, Wayne.

And an insert. Since I wash all the cooking utensils by hand,
I'm very efficient when it comes to using less equipment. I'm
practically anal about it.

Measuring spoons and cups? Never use 'em (except when baking).
One spoon stirs all. My rice method only uses maybe 4 minutes
worth of gas (or electricity).

I just don't know why people can't cook rice and need to get all
fancy about it.

-sw

Just let yourself go -- it would drive me nuts thinking about not using
everything in the kitchen.
http://www.albinoblacksheep.com/flash/numa.php

No, there is no need to get fancy about cooking rice, but for just one area
of the world: Egypt, Persia, Lebanon, and Syria all can and do cook rice
differently. This might be what drives people batty. Also if I cooked rice
in the standard ratio that most everyone else does, it wouldn't work out for
me.
IMO rice can be as simple or different as you wish it to be.
Happy Cooking,
Dee Dee

On Thu 27 Apr 2006 07:48:42p, Thus Spake Zarathustra, or was it Steve
Wertz?

On 28 Apr 2006 04:35:35 +0200, Wayne Boatwright wrote:

Understood, but I don't care how many pots, utensils, or dishes I use,
nor do I care how much electricity it uses, and *everything* goes in
the dishwasher. Obviously, I am *not* efficient, but that's definitely
not one of my goals.

Whoa. Down boy.

I cook rice by various methods, steamed in a pot on the stove, boiled
in water, and cooked in a rice steamer. All depends on my mood and
what I want. I'm just saying that there's no reason to poo poo a
cooking method because you don't use it or approve of it.

You're taking this as a personal affront against the way you cook
rice. I told you how I like to do it and why. I didn't poo-poo
anybody's method, just the people who can't cook it using *any*
method.

Go back and take an unbiased look at the exchange. I'm having
trouble remembering the people I've ****ed off, but I should keep
better track of them for occasions like this.

No, you haven't ****ed me off, Steve, and I often find you entertaining.
Everyone has their own preferred cooking method for most everything. I
would have to agree that I'm confounded who can't manage to cook rice. :-)

--
Wayne Boatwright @¿@¬
_____________________

On Thu 27 Apr 2006 08:04:34p, Thus Spake Zarathustra, or was it Dee
Randall?

Just let yourself go -- it would drive me nuts thinking about not using
everything in the kitchen.
http://www.albinoblacksheep.com/flash/numa.php

hehehe! Now I'm trying to picture you doing that, Dee! :-)

--
Wayne Boatwright @¿@¬
_____________________

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
On Thu 27 Apr 2006 08:04:34p, Thus Spake Zarathustra, or was it Dee
Randall?

Just let yourself go -- it would drive me nuts thinking about not using
everything in the kitchen.
http://www.albinoblacksheep.com/flash/numa.php

hehehe! Now I'm trying to picture you doing that, Dee! :-)

--
Wayne Boatwright @¿@¬
_____________________

Yeah! I can do it; & often!
Dee Dee

"Steve Wertz" wrote in message
...
On Thu, 27 Apr 2006 22:30:56 -0400, Dave Smith wrote:

Steve Wertz wrote:

I think it's a woman thing.
.............

I think I better stop here. I'll save the rest for later.

-sw

I'm glad you stopped -- I was about ready to pull your ears!
Dee dee

"Dee Randall" wrote

"Steve Wertz" wrote

I think it's a woman thing.

I think I better stop here. I'll save the rest for later.

I'm glad you stopped -- I was about ready to pull your ears!

Heh, he just hasn't seen any men cook, that's what I think.

Some dishes, though, require an inordinant number of dirty dishes
and utensils for what they are. Macaroni and cheese, for pete's
sake, the place is a wreck by the time I'm done. From the grater
to the blender to the measuring cups to pots, gad, it's just
mac n cheese, not coq au vin or anything.

Helloooo, dishwasher.

nancy

On Fri, 28 Apr 2006 00:08:06 -0400, "Nancy Young"
wrote:

Some dishes, though, require an inordinant number of dirty dishes
and utensils for what they are. Macaroni and cheese, for pete's
sake, the place is a wreck by the time I'm done. From the grater
to the blender to the measuring cups to pots, gad, it's just
mac n cheese, not coq au vin or anything.

Grater, pot, wooden spoon. That's about it for me with mac-and-cheese,
and a baking dish if I bake it.

And yes, I mean from scratch.

serene

"Serene" wrote

On Fri, 28 Apr 2006 00:08:06 -0400, "Nancy Young"
wrote:

Some dishes, though, require an inordinant number of dirty dishes
and utensils for what they are. Macaroni and cheese, for pete's
sake, the place is a wreck by the time I'm done. From the grater
to the blender to the measuring cups to pots, gad, it's just
mac n cheese, not coq au vin or anything.

Grater, pot, wooden spoon. That's about it for me with mac-and-cheese,
and a baking dish if I bake it.

And yes, I mean from scratch.

That's your recipe.

nancy

"Dave Smith" wrote in message
...
cr113 wrote:

Does this work? It seems like it might be more foolproof than the
steaming method.

Also some of the instructions I have read say to boil the rice for
about 10 minutes, drain, and then place in a pot for another 10
minutes. Do they mean place in a HEATED pot?

Cooking it like pasta? I cook pasta in an open pot. I cook rice in a
pot with a top. I use one part rice (Basmati) with two parts water
and a bit of salt, bring it to a boil, put a top on the pot, turn the
heat down to low and let it cook for 15 minutes. I leave the top on
until I am ready to use it. just fluff it up a with a fork and it is
ready to go.

Hi all. I'm an active lurker around here.
I don't cover pasta either. But for rice I use a steamer. Put the rice and
water in and it does the stuff. Spent some time in Korea and Thailand. Only
ocassionally did I see a pot and rice setup. Most of the folks I visited
had steamers. And I didn't deal with many wealthy folks.
Buy a rice/steamer/cooker. I use it for veggies also.
Heh . . .heh . . . I don't eat rice that much anymore, but I have a 50 pound
bag sitting here. (grin)
DaveMohnsen
Denver

"Steve Wertz" wrote in message
...
On Fri, 28 Apr 2006 00:28:44 GMT, Doug Kanter wrote:

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
On Thu 27 Apr 2006 05:16:27p, Thus Spake Zarathustra, or was it Steve
Wertz?

I boil it, I just set it and forget it. Use the right amount of
water and rice literally takes only 75 seconds worth of attention
and one pan.

I understand that, Steve, and I often cook rice that way myself. I'm
only
saying that that cooking rice in a larger unmasured quantity of water
produces rice that is just as good. That method only requires one pot,
too,
because the drained rice can be put back into the same pot, although it
does
require a colander or strainer for draining. Nothing wrong with either
method.

--
Wayne Boatwright @¿@¬

Steamed rice only requires one pot, Wayne.

And an insert. Since I wash all the cooking utensils by hand,
I'm very efficient when it comes to using less equipment. I'm
practically anal about it.

Insert?