Anthony Ewell > wrote in news:2sthtdF1pct69U1@uni-
berlin.de:

> Hi All,
>
> I have half a case of Brown Basmati rice, which
> I think is the best tasting of all the rices. I
> do not want to waste the rest of the case!
>
> Problem: I do not like rice (disgusting
> little, miniature health pellets). Or, rather, I
> do not like the way I season my rice.
>
> I am hoping the problem is me. Does anyone have
> a suggestions as the their favorite way to
> season rice? I am at high altitude, so I will
> have to pressure cook the rice -- I have noticed
> that certain seasonings taste weird after being
> pressure cooked (Emeril's Essence).
>
> And, any suggestions as to water. I have noticed
> that a 2:1 water/rice ratio seems to absorb all the
> water. But, is this desirable? Is it better to
> pour out some water, like one does with pasta? Or,
> to add less water? (I hate sticky, tacky rice. If
> I had wanted oat meal, I would have cooked oat meal!)
>
> Many thanks,
> --Tony
>

I'm sure you'll get lots of advice here, but one thing I almost always do
is cook rice in broth instead of water, usually chicken broth. If you
don't like that strong a flavor, use half water. Herbs work well with
rice, and you might prefer your favorite herbs in place of spices.
Depending on what you're serving it with, you might try a bay leaf, a
sprig of thyme, etc. You can also add chopped fresh herbs to the cooked
rice before serving.

It's normal for rice to absorb the cooking liquid and a 2:1 ratio is
common. Less liquid if you like a firmer rice; more liquid if you like
it quite soft.

In the southern US, it's quite common to cook rice in a large quantity of
liquid, then drain and allow to sit over a very low heat to steam it
afterward. You might give that a try.



--
It's me, Baker!

When the Chips are Down,
the Buffalo is Empty.