Julie Bove wrote:
>
> "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!

Natcherly. it costs more because it's the finest rice in the universe.

The asian rice is not only grown in sewers, but it also has rat
turds in it.