"dsi1" > wrote in message
...
On Sunday, December 13, 2020 at 5:21:22 AM UTC-10, 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).
> >
> > 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. You'll see dsi1 and I always talking that amount. Minor
> variations based on special things like sushi, congee/juk etc.
> > 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.
> Such is apt to be either more than 2 cups broth (you just made a basic
> congee/juk/rice porridge) or it was an instant rice made with 2 cups
> broth. Don't despair, it's supposed to do that if the proportions lead
> to it.
> > 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..
> 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.
I don't know how to cook anything other than Japanese medium grain rice.
White people think it's weird that Asians wash their rice but that's the way
I learned it. I also let the rice soak for 20 minutes before cooking. During
that time, the rice turns from translucent to opaque. This is done to
prevent the inside of the grain from being uncooked. I'll pretty much add
water to the rice so that the level is about an inch or so above the rice,
regardless of how much rice is in the pot. It doesn't make much sense but
that's the way I learned it. My induction range allows me to make perfect,
scorch-free, rice. I don't need no stinkin' rice cooker. If I had any other
stove, I'd just buy an automatic rice cooker.
https://www.youtube.com/watch?v=45wHe9KdmrQ
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I've had rice that required rinsing and/or soaking. Brown basmati was one
such. There was a white rice but can't remember now what it was.