Anthony Ewell wrote:
>
> 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
>

You must live higher up than we do to need to pressure cook rice. We
live at about 5600 feet or so and rice doesn't need the pressure cooker.
The 2:1 ratio is right for absorption method rice. You can use extra
water and pour it off but who needs an extra step in the process
anyway...

If you find the seasonings don't taste good with the pressure cooking,
then season the rice afterwards. Sometimes we do that anyway; keep half
the rice plain for another use and season the remaining half.

One of the favourites is to saute chopped onions, celery, carrots and
garlic in olive oil until they are all soft and slightly brown. Season
with salt and pepper (and maybe some chiles) and mix with the finished
steamed rice.