On Sat, 12 Dec 2020 22:32:23 -0800, "Julie Bove"
> wrote:

>Normally, my go to white rice is any cheap stuff I can find. I am trying to
>stay out of stores right now so no more bulk stuff from Winco. Other than
>that, I generally buy the store brand. I use the proportions of 1 cup rice
>to one cup water or broth. Might add a little salt, butter or olive oil,
>depending on what I make. Bring to a boil, cook on low. covered, for 20 min.
>Perfect!
>
>But I only recently was able to get the Walmart brand. I'm trying to use up
>the older rice. It's Blue Ribbon brand. Looks like any other rice when raw.
>I failed to read the package directions. For some reason, it uses 2 cups of
>water for each cup of rice. Cook time still 20 min.
>
>I will add that I had another rice fail recently for the same reason, but
>that was minor. It was a small bag and I added it to some chicken broth. I
>was having stomach issues then and didn't pay a lick of attention to the
>texture, which was mush by the time it finally cooked.
>
>This time it was worse! I used 3 cups of rice. At 20 minutes, it was dry and
>raw. I kept adding more water, cooking more. Nope. At 2.5 hours of cooking,
>I had some soupy, gummy, rice that was still hard in the middle. Argh! I
>give up. I transferred it to my big pasta pot and after it cools, I'll toss
>it.
>
>I'm trying again now using the correct proportions of rice and water, but if
>this is another fail, I'm going to toss the rest of it which unfortunately
>is several large bags. We have had such a long grain rice shortage here that
>when I did find it, I bought several bags.
>
>I do know that not all rices cook the same way. Such as brown rice, light
>brown rice, Basmati, Jasmine, short grain, medium grain, instant,
>converted,etc. But from the way the front of the package looks, it's an
>ordinary long grain white rice. Why the big difference?
>
>Update on next batch. Followed directions to a tee. It did say to cook for
>20 min. or until water was absorbed. At 20 min. Very little water was
>absorbed and the rice was hard. At 38 min., the rice was slightly gummy but
>cooked through. Certainly not worth the price I paid for it. Grr..

No matter which white rice I bring 1 cup of rice (with a pinch of
kosher salt and a small pat of unsalted butter) and 2 scant cups of
water to a boil (a wee bit less than 2 cups water), turn down the heat
to a low simmer, stir, and let cook (covered) for 20 minutes... turn
off the heat and let sit covered for 20 more minutes, then fluff with
a fork and eat. Always perfect! I don't do brown rice, I hate it,
makes me gack. I sometimes do the same but with 50/50 rice and orzo.
I regularly use Goya rice, been a long time since I've used others. I
don't buy any imported/Asian rice, those are ALL grown fertilized with
raw sewage. Rice grown in the US needs no washing, in fact most are
enriched, washing removes the added vitamins.