On 12/13/2020 9:16 PM, Julie Bove wrote:
>
> "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
>
> ---
>
> 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.
>
Cooking rice is such a no brainer. Brown rice takes about 40 minutes.
Long grain takes 20 minutes.