"cshenk" > 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.
>
> It's instant rice if it is 1:1 water/rice. Much of the 'cheapest rice'
> is instant.

If it was instant, it would say instant. I never buy that.
>
> Yes, you DO have local food banks Julie. Here is one of yours:
>
> https://www.hopelink.org/