Blue Ribbon Rice Fail!
Julie Bove wrote:
>
> "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.
Blink: Ok, this is hopeless.
|