On 12/13/2020 10:21 AM, cshenk wrote:
> 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!
>
> This is an 'instant rice' (you can tell from the water proportions).
>
Exactly, Carol. If it's a 1:1 ratio it's instant rice.

>> 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.
>
> This is a regular rice. Generally it will be 1 cup rice to 2 cups
> water.
>
Says so right on the any package of long grain white rice. 2:1 ratio.

>> 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.
>
She overcooked it because she wasn't feeling well, didn't set a timer
and let it over cook to mush. It is not the fault of the brand of rice.
She's lucky it didn't burn but likely added too much chicken broth for
that to happen.

> In this case, I suspect it was very old rice but also, it may be ok but
> work better in a rice maker than a stove top. That doesn't matter
> since you only stove top. Donate unopened bags to local food kitchen.
>
She's not about to buy a rice cooker, despite how often she cooks rice.
It's easier to try to blame the brand rather than the cook.

Jill