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jasmine rice
For some reason I have had terrible results with jasmine rice. I cook it
like I would basmati. Is that the problem? e. |
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jasmine rice
On Oct 25, 4:21 pm, "elaine" > wrote:
> For some reason I have had terrible results with jasmine rice. I cook it > like I would basmati. Is that the problem? e. Care to tell us how you cook basmati? Otherwise, how do we know if that's the problem? In the meantime, assuming a pot on the stove, it may just be a matter of adjusting the amount of water to that particular crop of rice. You didn't say in what way your results were terrible. Was it too soft/ soggy? Use less water. Was it dry and uncooked? Use more water. As a rule of thumb with jasmine rice I start with a ratio of 1:1.25 rice to water and adjust later pots to compensate for results. Wash the rice, add the water, bring it to a boil, reduce heat and let it boil slowly uncovered for a few minutes until the rice has numerous steam holes and the water level is about at the level of the rice. Now cover, reduce heat to the lowest and cook for about 17 minutes. Remove entirely from any heat, let sit another 5 to 10 minutes, covered. Fluff and serve. -aem |
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jasmine rice
aem wrote:
> > On Oct 25, 4:21 pm, "elaine" > wrote: > > For some reason I have had terrible results with jasmine rice. I cook it > > like I would basmati. Is that the problem? e. > > Care to tell us how you cook basmati? Otherwise, how do we know if > that's the problem? > > In the meantime, assuming a pot on the stove, it may just be a matter > of adjusting the amount of water to that particular crop of rice. You > didn't say in what way your results were terrible. Was it too soft/ > soggy? Use less water. Was it dry and uncooked? Use more water. As > a rule of thumb with jasmine rice I start with a ratio of 1:1.25 rice > to water and adjust later pots to compensate for results. Wash the > rice, add the water, bring it to a boil, reduce heat and let it boil > slowly uncovered for a few minutes until the rice has numerous steam > holes and the water level is about at the level of the rice. Now > cover, reduce heat to the lowest and cook for about 17 minutes. > Remove entirely from any heat, let sit another 5 to 10 minutes, > covered. Fluff and serve. -aem Same here. What ratio of water to rice has the OP used other than to say "cook it like I would basmati"? I've noticed that jasmine rice takes less water than regular rice (just don't think Uncle Ben's!). Although, the directions I've seen for jasmine rice are more like 1:1.5 of rice to water, and I do agree the 1:1.25 ratio works much better. YMWV (your milage will vary) most definitely, depending on too many variables. Sky -- Ultra Ultimate Kitchen Rule - Use the Timer! Ultimate Kitchen Rule -- Cook's Choice |
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jasmine rice
"Sky" > wrote in message ... > aem wrote: >> >> On Oct 25, 4:21 pm, "elaine" > wrote: >> > For some reason I have had terrible results with jasmine rice. I cook >> > it >> > like I would basmati. Is that the problem? e. >> >> Care to tell us how you cook basmati? Otherwise, how do we know if >> that's the problem? >> >> In the meantime, assuming a pot on the stove, it may just be a matter >> of adjusting the amount of water to that particular crop of rice. You >> didn't say in what way your results were terrible. Was it too soft/ >> soggy? Use less water. Was it dry and uncooked? Use more water. As >> a rule of thumb with jasmine rice I start with a ratio of 1:1.25 rice >> to water and adjust later pots to compensate for results. Wash the >> rice, add the water, bring it to a boil, reduce heat and let it boil >> slowly uncovered for a few minutes until the rice has numerous steam >> holes and the water level is about at the level of the rice. Now >> cover, reduce heat to the lowest and cook for about 17 minutes. >> Remove entirely from any heat, let sit another 5 to 10 minutes, >> covered. Fluff and serve. -aem > > Same here. What ratio of water to rice has the OP used other than to > say "cook it like I would basmati"? I've noticed that jasmine rice > takes less water than regular rice (just don't think Uncle Ben's!). > Although, the directions I've seen for jasmine rice are more like 1:1.5 > of rice to water, and I do agree the 1:1.25 ratio works much better. > YMWV (your milage will vary) most definitely, depending on too many > variables. > > Sky > Same here for jasmine. 1:1.25. Dee Dee |
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jasmine rice
"Sqwertz" > wrote in message
... > On Thu, 25 Oct 2007 19:21:32 -0400, elaine wrote: > >> For some reason I have had terrible results with jasmine rice. I cook it >> like I would basmati. Is that the problem? > > Nope. > > Some jasmine requires less water. My current batch is 1.6 cups > water to 1 cup rice. I use 2 cups water to 1 cup rice. Boil the water, add the rice then put the heat way, way down. Leave for about 25 minutes. Basmati is always perfectly fluffy but the jasmine turns out soggy. Sounds like I'm using too much water. Thanks. e. |
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jasmine rice
elaine wrote:
> For some reason I have had terrible results with jasmine rice. I cook it > like I would basmati. Is that the problem? e. I use it all the time. It's my default rice. I cook it exactly the same way I used to cook regular, plain old long grain rice. If I were still cooking it on the stove I would put 1 cup of rice in the pot, add 2 cups of water, salt, butter (optional), then bring to a boil, turn down to a simmer, put the lid on the pot and cook for 20 minutes, exactly. Perfect every time. Nowadays I do it in the microwave and do almost exactly the same thing - 1 cup rice, 2 cups water (or often 2 cups rice, 3 1/2 cups water), salt, butter (optional), but I put it in my 2 qt. round pyrex casserole, put a double layer of paper towels over the casserole then put on the lid (paper towels keep the water from boiling over into the microwave), and put it into the microwave for 15 minutes (20 minutes for larger portion) on high. Perfect every time. Kate -- Kate Connally If I were as old as I feel, Id be dead already. Goldfish: The wholesome snack that smiles back, Until you bite their heads off. What if the hokey pokey really *is* what it's all about? |
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jasmine rice
Sky wrote:
> aem wrote: > >>On Oct 25, 4:21 pm, "elaine" > wrote: >> >>>For some reason I have had terrible results with jasmine rice. I cook it >>>like I would basmati. Is that the problem? e. >> >>Care to tell us how you cook basmati? Otherwise, how do we know if >>that's the problem? >> >>In the meantime, assuming a pot on the stove, it may just be a matter >>of adjusting the amount of water to that particular crop of rice. You >>didn't say in what way your results were terrible. Was it too soft/ >>soggy? Use less water. Was it dry and uncooked? Use more water. As >>a rule of thumb with jasmine rice I start with a ratio of 1:1.25 rice >>to water and adjust later pots to compensate for results. Wash the >>rice, add the water, bring it to a boil, reduce heat and let it boil >>slowly uncovered for a few minutes until the rice has numerous steam >>holes and the water level is about at the level of the rice. Now >>cover, reduce heat to the lowest and cook for about 17 minutes. >>Remove entirely from any heat, let sit another 5 to 10 minutes, >>covered. Fluff and serve. -aem > > > Same here. What ratio of water to rice has the OP used other than to > say "cook it like I would basmati"? I've noticed that jasmine rice > takes less water than regular rice (just don't think Uncle Ben's!). > Although, the directions I've seen for jasmine rice are more like 1:1.5 > of rice to water, and I do agree the 1:1.25 ratio works much better. > YMWV (your milage will vary) most definitely, depending on too many > variables. I have not found this to be the case with the rice I make. I use the exact same proportions as regular long grain rice - 1 cup rice to 2 cups water, 2 cups rice to 3 1/2 cupts water, etc. Kate -- Kate Connally If I were as old as I feel, Id be dead already. Goldfish: The wholesome snack that smiles back, Until you bite their heads off. What if the hokey pokey really *is* what it's all about? |
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jasmine rice
Kate Connally wrote:
> > I have not found this to be the case with the rice > I make. I use the exact same proportions as regular > long grain rice - 1 cup rice to 2 cups water, 2 cups > rice to 3 1/2 cupts water, etc. Heh. The basmati rice I buy here (RSA) needs to be soaked in cold water for about 15 minutes, rinsed, then boiled for ten. (The rice:water ratio is 1 cup rice to 6 cups water for the "boiling" part). Then I drain the water from the rice using a sieve, rinse it again, and put it back in the pot with a tight fitting lid and let it "steam" for about another 20 minutes on very low heat. It turns out just fine. Nice and "fluffy" I cook jasmine rice exactly the same way, (and the instructions on the package do say to use 1 cup rice to 6 water) and it's OK too. We do get "par boiled" long grain white rice that can be done by adding the rice to cold water in the pot, bring to the boil, then simmer until the water is "absorbed" (about 25 minutes) That rice/water ratio is lower tho'. 1 cup rice to 2 and half cups water... -- Cheers Chatty Cathy Garlic: the element without which life as we know it would be impossible |
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jasmine rice
Kate Connally wrote:
> > I have not found this to be the case with the rice > I make. I use the exact same proportions as regular > long grain rice - 1 cup rice to 2 cups water, 2 cups > rice to 3 1/2 cupts water, etc. Heh. The basmati rice I buy here (RSA) needs to be soaked in cold water for about 15 minutes, rinsed, then boiled for ten. (The rice:water ratio is 1 cup rice to 6 cups water for the "boiling" part). Then I drain the water from the rice using a sieve, rinse it again, and put it back in the pot with a tight fitting lid and let it "steam" for about another 20 minutes on very low heat. It turns out just fine. Nice and "fluffy" I cook jasmine rice exactly the same way, (and the instructions on the package do say to use 1 cup rice to 6 water) and it's OK too. We do get "par boiled" long grain white rice that can be done by adding the rice to cold water in the pot, bring to the boil, then simmer until the water is "absorbed" (about 25 minutes) That rice/water ratio is lower tho'. 1 cup rice to 2 and half cups water... -- Cheers Chatty Cathy Garlic: the element without which life as we know it would be impossible |
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jasmine rice
elaine wrote:
> For some reason I have had terrible results with jasmine rice. I > cook it like I would basmati. Is that the problem? e. I've never encountered a bag of rice that didn't have cooking instructions. The bag of jasmine rice I had said 20 minutes, the water to rice ratio was listed. Generally 10 minutes uncovered then 10 minutes covered. What does yours say? Jill |
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jasmine rice
"Kate Connally" > wrote in message ... > Sky wrote: > >> aem wrote: >> >>>On Oct 25, 4:21 pm, "elaine" > wrote: >>> >>>>For some reason I have had terrible results with jasmine rice. I cook >>>>it >>>>like I would basmati. Is that the problem? e. >>> >>>Care to tell us how you cook basmati? Otherwise, how do we know if >>>that's the problem? >>> >>>In the meantime, assuming a pot on the stove, it may just be a matter >>>of adjusting the amount of water to that particular crop of rice. You >>>didn't say in what way your results were terrible. Was it too soft/ >>>soggy? Use less water. Was it dry and uncooked? Use more water. As >>>a rule of thumb with jasmine rice I start with a ratio of 1:1.25 rice >>>to water and adjust later pots to compensate for results. Wash the >>>rice, add the water, bring it to a boil, reduce heat and let it boil >>>slowly uncovered for a few minutes until the rice has numerous steam >>>holes and the water level is about at the level of the rice. Now >>>cover, reduce heat to the lowest and cook for about 17 minutes. >>>Remove entirely from any heat, let sit another 5 to 10 minutes, >>>covered. Fluff and serve. -aem >> >> >> Same here. What ratio of water to rice has the OP used other than to >> say "cook it like I would basmati"? I've noticed that jasmine rice >> takes less water than regular rice (just don't think Uncle Ben's!). >> Although, the directions I've seen for jasmine rice are more like 1:1.5 >> of rice to water, and I do agree the 1:1.25 ratio works much better. >> YMWV (your milage will vary) most definitely, depending on too many >> variables. > > I have not found this to be the case with the rice > I make. I use the exact same proportions as regular > long grain rice - 1 cup rice to 2 cups water, 2 cups > rice to 3 1/2 cupts water, etc. > > Kate > This is the reason I usually don't say the ratio I use and have used for 35 years now, because everytime I do say what I use, there are dozens of others that use 1:2. So, I must be doing something wrong, heh ;-)) I use 1:1.25 for every rice I make. However, when I make basmati, I do soak it for 30 minutes, and let it drain for 30 minutes before cooking. (Sometimes I do this with cheaper Tex-mex grains.) Dee Dee |
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jasmine rice
"ChattyCathy" > wrote in message ... > Kate Connally wrote: > >> >> I have not found this to be the case with the rice >> I make. I use the exact same proportions as regular >> long grain rice - 1 cup rice to 2 cups water, 2 cups >> rice to 3 1/2 cupts water, etc. > > Heh. The basmati rice I buy here (RSA) needs to be soaked in cold water > for about 15 minutes, rinsed, then boiled for ten. (The rice:water ratio > is 1 cup rice to 6 cups water for the "boiling" part). Then I drain the > water from the rice using a sieve, rinse it again, and put it back in the > pot with a tight fitting lid and let it "steam" for about another 20 > minutes on very low heat. It turns out just fine. Nice and "fluffy" > > I cook jasmine rice exactly the same way, (and the instructions on the > package do say to use 1 cup rice to 6 water) and it's OK too. > > We do get "par boiled" long grain white rice that can be done by adding > the rice to cold water in the pot, bring to the boil, then simmer until > the water is "absorbed" (about 25 minutes) That rice/water ratio is lower > tho'. 1 cup rice to 2 and half cups water... > -- > Cheers > Chatty Cathy What I say is not a criticism of your method. Sarah Molten, who has been on foodnetwork for many years and I believe she was and maybe still is the editor of Gourmet or BonApetit magazine, says that she never learned to make rice so she just puts a pot of water to boil and puts the rice in, then strains it. Obviously this method works, and it is one that could be used if one wants. Just thought you'd like to know that your method is used by one of the top chefs. Dee Dee |
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jasmine rice
jmcquown wrote on Fri, 26 Oct 2007 10:55:19 -0500:
j> elaine wrote: ??>> For some reason I have had terrible results with jasmine ??>> rice. I cook it like I would basmati. Is that the ??>> problem? e. j> I've never encountered a bag of rice that didn't have j> cooking instructions. The bag of jasmine rice I had said 20 j> minutes, the water to rice ratio was listed. Generally 10 j> minutes uncovered then 10 minutes covered. What does yours j> say? I never look at the instructions on rice packages (apart from wild rice) but my automatic cooker: 1 rice: 1 1/2 water works well even for jasmine rice. James Silverton Potomac, Maryland E-mail, with obvious alterations: not.jim.silverton.at.verizon.not |
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jasmine rice
"jmcquown" > wrote in message
... > elaine wrote: >> For some reason I have had terrible results with jasmine rice. I >> cook it like I would basmati. Is that the problem? e. > > I've never encountered a bag of rice that didn't have cooking > instructions. > The bag of jasmine rice I had said 20 minutes, the water to rice ratio was > listed. Generally 10 minutes uncovered then 10 minutes covered. What > does > yours say? > > Jill I just checked. The rice came in a burlap bag with no instructions. Probably imported from Jasmania or India where they know how to cook it e. |
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jasmine rice
ChattyCathy wrote:
> Kate Connally wrote: > >> >> I have not found this to be the case with the rice >> I make. I use the exact same proportions as regular >> long grain rice - 1 cup rice to 2 cups water, 2 cups >> rice to 3 1/2 cupts water, etc. > > > Heh. The basmati rice I buy here (RSA) needs to be soaked in cold water > for about 15 minutes, rinsed, then boiled for ten. (The rice:water ratio > is 1 cup rice to 6 cups water for the "boiling" part). Then I drain the > water from the rice using a sieve, rinse it again, and put it back in > the pot with a tight fitting lid and let it "steam" for about another 20 > minutes on very low heat. It turns out just fine. Nice and "fluffy" > > I cook jasmine rice exactly the same way, (and the instructions on the > package do say to use 1 cup rice to 6 water) and it's OK too. > > We do get "par boiled" long grain white rice that can be done by adding > the rice to cold water in the pot, bring to the boil, then simmer until > the water is "absorbed" (about 25 minutes) That rice/water ratio is > lower tho'. 1 cup rice to 2 and half cups water... My Jasmine rice is not parboiled. I buy it in 10-lb. bags at the Asian grocery. Neither is the regular rice I used before I started using Jasmine all the time. (I have seen and used parboild rice on occasion but 99.oo% of the time used regular rice.) I have never seen any instructions on any of the packaging for a 6-1 ratio of water to rice. I have on occasion used basmati rice and I treat it exactly like plain long-grain or jasmine rice and it comes out fine. And I would never use the complicated procedure you use. I guess if you want to do it, that's fine, but I don't think all that is necessary at all, for any kind of rice. I would never do that much work just to make rice. My rice is always perfect, just al dente, not over- or under-cooked, nice separate grains, etc. Kate -- Kate Connally If I were as old as I feel, Id be dead already. Goldfish: The wholesome snack that smiles back, Until you bite their heads off. What if the hokey pokey really *is* what it's all about? |
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jasmine rice
ChattyCathy wrote:
> Kate Connally wrote: > >> >> I have not found this to be the case with the rice >> I make. I use the exact same proportions as regular >> long grain rice - 1 cup rice to 2 cups water, 2 cups >> rice to 3 1/2 cupts water, etc. > > > Heh. The basmati rice I buy here (RSA) needs to be soaked in cold water > for about 15 minutes, rinsed, then boiled for ten. (The rice:water ratio > is 1 cup rice to 6 cups water for the "boiling" part). Then I drain the > water from the rice using a sieve, rinse it again, and put it back in > the pot with a tight fitting lid and let it "steam" for about another 20 > minutes on very low heat. It turns out just fine. Nice and "fluffy" > > I cook jasmine rice exactly the same way, (and the instructions on the > package do say to use 1 cup rice to 6 water) and it's OK too. > > We do get "par boiled" long grain white rice that can be done by adding > the rice to cold water in the pot, bring to the boil, then simmer until > the water is "absorbed" (about 25 minutes) That rice/water ratio is > lower tho'. 1 cup rice to 2 and half cups water... I just noticed you're in South Africa. Maybe the rice you get down there is a lot different from the rice we get here in the US, but I find it hard to believe that it would be all that different. I mean rice is rice. There's not much you can do to it to change it much. All long grain rices (basmati, jasmine, other) are pretty much the same and should cook pretty much the same. Want to send me some South African basmati rice and I'll see what happens when I cook it here? ;-) Kate -- Kate Connally If I were as old as I feel, Id be dead already. Goldfish: The wholesome snack that smiles back, Until you bite their heads off. What if the hokey pokey really *is* what it's all about? |
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jasmine rice
Kate Connally wrote:
> > I just noticed you're in South Africa. Maybe the rice you > get down there is a lot different from the rice we get here > in the US, but I find it hard to believe that it would be all > that different. I mean rice is rice. There's not much you can > do to it to change it much. All long grain rices (basmati, jasmine, > other) are pretty much the same and should cook pretty much the same. > Want to send me some South African basmati rice and I'll see what > happens when I cook it here? ;-) > Kate > Heh. And I suppose you expect me to pay for the postage of 2kgs of rice too. Hmph! <Cathy winks at Kate> Anyway, here's what they say on their website... http://www.tastic.co.za/Recipes/ROW-Recipes-index.htm Cooking instructions for Tastic Jasmine Rice Follow the recommended method for perfect fragrant Thai rice every time. Stove: For separate rice: Soak 250 ml (1 cup) Tastic Jasmine Rice in cold water for 15 minutes. Drain well. Bring 1½ litres (6 cups) of water to boil together with 3-5 ml (½ 1 teaspoon) salt. Add the rice. Boil uncovered for 12 14 minutes. Drain water and steam on low heat for 5 10 minutes. Serve. For clingy rice: Follow cooking instructions above, but boil for a further 3 5 minutes to required consistency. Clinginess increases with boiling time. Microwave: Soak 250 ml (1 cup) Tastic Jasmine Rice in cold water for 15 minutes. Drain well. Place 1½ litres (6 cups) of water in a large microwave dish. Bring to boil, add 3 5 ml (½ 1 teaspoon) salt and drained rice. Cook on high for 14-16 minutes. Transfer cooked rice into a sieve or colander and allow to stand for 5 minutes before serving. Available in the rice aisle. A cup of raw Tastic Jasmine Rice provides 4 6 aromatic servings of slightly sticky, fragrant rice. Cooking instructions for Tastic Basmati Rice Follow the recommended method for perfect rice every time. Stove: Soak 250 ml (1 cup) of Tastic Basmati Rice in cold water for 15 minutes. Wash under cold water until water runs clear and then drain well. Bring 500 ml 1 litre (2 4 cups) of water and 3-5 ml (½ 1 teaspoon) of salt to boil. Add the rice. Lower heat, cover and simmer for 10 minutes. For a softer rice, add more water and cook for a further 5 minutes. Drain and rinse under cold running water. Return rice to a saucepan and cover with a tight fitting lid. Cook on very low heat for 5 10 minutes. Transfer to a sieve or colander and allow to stand for 5 minutes before serving. Microwave: Soak 250 ml (1 cup) of Tastic Basmati Rice in cold water for 15 minutes. Wash under cold water until water runs clear and then drain well. Place 500 ml 1liter (2 4 cups) water in a large microwave dish. Bring to boil, add 3-5 ml (½ 1 teaspoon) salt and rice. Cook on high for 14 16 minutes. Transfer cooked rice to a sieve or colander and allow to stand for 5 minutes before serving Available in the rice aisle. A cup of raw Tastic Basmati Rice provides 4 6 fragrant servings of delicious rice with and superb flavour and texture. -- Cheers Chatty Cathy - who usually does the RTFM thing when in doubt... Garlic: the element without which life as we know it would be impossible |
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jasmine rice
Dee Dee > wrote:
> This is the reason I usually don't say the ratio I use and have used for 35 > years now, because everytime I do say what I use, there are dozens of > others that use 1:2. So, I must be doing something wrong, heh ;-)) > I use 1:1.25 for every rice I make. However, when I make basmati, I do soak > it for 30 minutes, and let it drain for 30 minutes before cooking. > (Sometimes I do this with cheaper Tex-mex grains.) I use 1:1.5 rice:water when cooking rice. Doesn't matter what type. Seems to work for me. The hard red rice I got recently at the big Green Festival in DC takes almost twice as long to cook, but comes out fine. Jasmine is my favorite and staple rice in my kitchen. 15 minutes of simmering, 10 minutes sitting covered after that, and it fluffs up nicely. Just right, at least for me. Bill Ranck Blacksburg, Va. |
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jasmine rice
> wrote in message ... > Dee Dee > wrote: > >> This is the reason I usually don't say the ratio I use and have used for >> 35 >> years now, because everytime I do say what I use, there are dozens of >> others that use 1:2. So, I must be doing something wrong, heh ;-)) > >> I use 1:1.25 for every rice I make. However, when I make basmati, I do >> soak >> it for 30 minutes, and let it drain for 30 minutes before cooking. >> (Sometimes I do this with cheaper Tex-mex grains.) > > I use 1:1.5 rice:water when cooking rice. Doesn't matter what type. > Seems to work for me. The hard red rice I got recently at the big > Green Festival in DC takes almost twice as long to cook, but comes > out fine. Jasmine is my favorite and staple rice in my kitchen. > 15 minutes of simmering, 10 minutes sitting covered after that, and > it fluffs up nicely. Just right, at least for me. > > Bill Ranck > Blacksburg, Va. > I like the hard red rice, too. But it's been so long, I can't recall what I did. I recall though I got the recipe out of a Singapore book I bought on the spur of the moment while in Singapore. I had never heard of it before then. There is not much difference between the amount of water that I use. For those who are wondering how much to use; I guess Bill's and my answers are good. Jasmine is fabulous, I'll definitely agree. Can't go wrong. Dee Dee |
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jasmine rice
ChattyCathy wrote:
> Kate Connally wrote: >> >> I just noticed you're in South Africa. Maybe the rice you >> get down there is a lot different from the rice we get here >> in the US, but I find it hard to believe that it would be all >> that different. I mean rice is rice. There's not much you can >> do to it to change it much. All long grain rices (basmati, jasmine, >> other) are pretty much the same and should cook pretty much the same. >> Want to send me some South African basmati rice and I'll see what >> happens when I cook it here? ;-) >> Kate >> > Heh. And I suppose you expect me to pay for the postage of 2kgs of rice > too. Hmph! <Cathy winks at Kate> Well, uh, yeah. It would cost a fortune to ship it here from there. Sheesh. ;-) > Anyway, here's what they say on their website... > > http://www.tastic.co.za/Recipes/ROW-Recipes-index.htm Interesting. I can't see the reasoning behind all those steps though. If I bought this same rice I would just ignore what they say and do it my way. I'm sure it would turn out great. There are many cooking techniques that are overly complicated and that people swear have to be done that way to get the best results. I used to do it the "right" way years ago until I decided to do it an easier way and in every case it was just as good as the complicated way. Kate -- Kate Connally If I were as old as I feel, Id be dead already. Goldfish: The wholesome snack that smiles back, Until you bite their heads off. What if the hokey pokey really *is* what it's all about? |
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