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 Fish. Therefore, I am.
-------------------------

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.

previously in rfc, 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 usually cook rice with just a little salt or adobo and a splash of olive
oil or butter. The reason I don't add lots of seasonings to the rice is
because we tend to use it as a bed for meals that have a sauce or lots of
pan juice or drippings.

For example, I'll brown chicken pieces in olive oil, add some vegetables,
or potato or garlic, whatever, chicken stock, vinegar, wine, etc, and then
when the dish is done I serve it over the rice - rice is perfect for
sopping up delicious juices...

I serve rice a lot - my family loves it. Brown basmati is a favorite of
mine but I'm even more careful with basmati not to disguise the flavor.

If I'm serving rice as a definite side dish, without the intention of it
being a bed for the rest of the meal, I like to season with salt, pepper
and cumin. Butter or olive oil according to what you like. Cumin is great
on rice. You can mix in some beans, too. I like the little pink ones with
rice.

Lastly, rice makes a great salad. Lime juice, cilantro, diced onion,
pepper, beans, salt....My kids love cold rice salads. I sometimes mix wild
rice in with the white or brown.

-Claudia

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.

"Anthony Ewell" > wrote in message
...
> 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!)


Rice gets sticky because of excess water. I think brown basmati already has
a nice nutty taste but you can cook it with stock to get extra flavor.


>
> Many thanks,
> --Tony
>
>
>
> --
> -------------------------
> I Fish. Therefore, I am.
> -------------------------

On Sun, 10 Oct 2004 12:48:03 -0700, 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
>

Basmati does tend to go sticky when cooked in lots of water, especially if
the water is on a rolling boil. It's best to steam it or by absorption (
2:1 is about right) I put the rice in the pot and *just* cover the rice
with water. Put a lid on the pan and bring to a boil, then turn off the
heat totally and let it stand on the hob for another 5 mins or so (the lid
should be on all this time).
Check the rice regularly until you get the hang of how long it takes. Try
and use the same pot each time to reduce variables.

If you find the rice is still too sticky, rinse it before you cook in
several changes of cold water or until the water becomes less cloudy.

As for spicing, I like to add one or two cardamom pods, a short stick of
cinnamon and 2-3 cloves to the pot before cooking. Perhaps a bit of star
anise.

--
Tim C.