"Sheldon Martin" > wrote in message
...
> 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.

I can't get Goya here unless I send away for it. And it's very expensive!