On Fri, 23 Jul 2004 08:38:32 -0700, The Ranger
> wrote:

> Recently, I switch brands on rice (Smart-and-Final to Uncle Ben's).
> Whether they're processed side-by-side or not, I've found that Uncle
> Ben's cooks up differently and -- so far -- often doesn't cook up.
>
> Fer example... I was making some Spanish Rice (recipe below) and had a
> majority of the rice still dry-n-solid as when I first started.
>
> What other brands do people use?
>
> The Ranger
> ---
> Spanish Rice
>
> Ingredients:
> 2 Cups White Rice -- uncooked
> 3 Cups Water
> 1 Cup Stewed Tomatoes
> 1/2 tsp Cumin
> 1/2 tsp Oregano
> 1/4 tsp Cayenne
>
> Place all ingredients in covered saucepan over medium-high heat until
> the mixture bubbles. Stir and reduce heat. Cook 10-12 minutes,
> covered.

Everything looks right.... except there is too much water
for me and I'd adjust the cooking time. I'd use a 1:1 ratio
(or water 1/2 to 1 inch above the rice in your pot). I use
the finger method, wich means that I rest the tip of my
finger on the rice in the pot and measure water up to just
below my first joint.

Bring it to a boil and turn down the heat to a lively
simmer. How long did you cook your rice before you put the
lid on? You should cook it for at least 10 minutes after it
begins to bubble. I look for the rice kernals to just pop
(with a hard center) before I put the lid on it.

> Stir during cooking to keep the rice from sticking.

I think they say to stir because rice with tomato in it
tends to burn (think of bbq sauce). BUT, if you stir the
rice too much, it turns into gunk.

My personal rule is to NEVER stir rice once water has
evaporated below the top of it. When you see vent holes in
your rice, this is the time to put the lid on for final
steaming (remember, turn the heat down to low).

If your rice burns, the heat was too high - so adjust your
temperature as the water evaporates.

The entire cooking time should take a minimum of 20 minutes
- after the water begins to boil. Your recipe is more like
a 30 minute process, IMO.

Btw: If you're using converted rice, don't expect it to
pop... just look for vent holes and proceed. IMO: You have
a much better chance of non-gloppy rice when you use
converted.

HTH



Practice safe eating - always use condiments