"Hank Rogers" > wrote in message
...
> Julie Bove wrote:
>>
>> "cshenk" > wrote in message
>> ...
>>> 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).
>>
>> No. I would never use instant rice. Can't stand the stuff.
>>>
>>>>
>>>> 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'll bet you don't use long grain though. And weird. I looked it up and
>> it's saying everywhere I look to use twice as much water as rice. Maybe
>> I'm lsoing my memory but I could swear I have always used a cup of rice
>> and a cup of liquid.
>>>
>>>> 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 never use instant rice.
>>>
>>>
>>>> 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.
>>
>> We don't have any local food kitchens and I would never donate a bad
>> product. I'll use the rest of it up but be more careful when I cook it.
>
> Get the cheapest damn rice cooker you can find (about $15). They are
> completely 100% idiot proof. They come with a plastic cup (chinese sized
> cup). You add however many cups of raw rice you want. Look inside the
> cooker's pot, and find the line labelled with the number of cups you are
> cooking. Fill to that level with water, no need to measure the water.
> IMPORTANT: Plug it into the wall outlet. Push the on switch. Come back 20
> min later. Time to eat.

Nope. No counter space or place to store it. Kitchen is tiny. Also, I rarely
cook Asian food. Normally the rice I make is Mexican or Spanish. Doubt that
would work in a rice cooker.