Cooking rice - preferred method
 

On Sun, 22 Jan 2012 20:05:59 -0800, "Julie Bove"
> wrote:

> I also know now never to put too much
> corn in the pan. One layer of kernels only. If I want more I will pop a
> second or third batch. Works like a dream!

I didn't realize my son didn't have a clue about how to pop popcorn
until he did it when they spent the night here a couple of weeks ago.
Apparently he burned the first batch and the second one didn't turn
out very well either, but the end result was he used up the entire
brand new jar of Orville Redenbacher's popcorn. That stuff is
expensive!


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Cooking rice - preferred method
 

Emrys Davies wrote:
>
> "zxcvbob" > wrote in message
> ...
>> Emrys Davies wrote:
>>> Quick boil method - no rinsing and soaking
>>>
>>> or
>>>
>>> absorption method - involves rinsing and soaking
>>>
>>> I am quite new to rice cooking and am interested as to which method
>>> produces the best product.
>>
>>
>> White rice or brown rice? I cook them differently.
>>
>> -Bob
>
> White basmati - Tilda next

For long grain white rice, I put 1 cup of rice in 2 cups of water and
1/2 tsp of salt in a saucepan and bring it to a boil. Reduce the heat
to the lowest setting, put a lid on the pot, and cook for 15 minutes.
Wait an additional 5 minutes before opening the lid, and fluff with a fork.

For brown rice, I dump some in a saucepan and cover with at least 3x as
much water, maybe more. Bring it to a boil, turn the heat down to a low
simmer, and skim off any scum and foam. Let it cook for 30 minutes then
check a few grains to make sure it's done. Drain in a wire colander,
and dump it back in the saucepan and stir in a generous pinch of salt.
Cover with a lid and let it sit for 5 minutes.

For short grain white rice -- I'm not sure. :-/ I practiced making
sushi rice about a year ago until I got it right, but I don't remember.
I *think* I rinsed it twice, letting it rest a while after each time
(so it's clean *and* absorbs some water.) Then cooked it kind of like
long grain rice but with less water. Maybe 1 cup rinsed rice and 1.5
cups of water. Or something like that. It comes out cooked all the way
through but sticky. Then sprinkle on a little vinegar with a pinch of
sugar and a pinch of salt dissolved in it, and stir gently. It's
supposed to be rice wine vinegar, but apple cider vinegar (real ACV, not
just flavored distilled vinegar) is also nice.

-Bob

Cooking rice - preferred method
 

"sf" > wrote in message
...
> On Sun, 22 Jan 2012 20:05:59 -0800, "Julie Bove"
> > wrote:
>
>> I also know now never to put too much
>> corn in the pan. One layer of kernels only. If I want more I will pop a
>> second or third batch. Works like a dream!
>
> I didn't realize my son didn't have a clue about how to pop popcorn
> until he did it when they spent the night here a couple of weeks ago.
> Apparently he burned the first batch and the second one didn't turn
> out very well either, but the end result was he used up the entire
> brand new jar of Orville Redenbacher's popcorn. That stuff is
> expensive!

My mom always popped it in her Revereware pan in Wesson oil then added
melted margarine at the end. For a brief period of time we had some idiotic
popper that my grandma sent us as a gift. When my grandma made it she used
Jiffy Pop. Somehow she thought it would be exciting for us kids to watch
the foil poof up. Actually it was more exciting watching her get all
excited about it. We knew better. The popper she sent us was unnecessary
and didn't work any better than the pan so we got rid of it.

When I was a young adult, I had a friend who had her own apartment but never
bothered to stock it with anything besides beer. That she bought. The
food, she borrowed. Once she shocked me when she went door to door until
she collected enough stuff to make a loaf of zucchini bread. Different
story at each door. I ran out of sugar. Can I borrow a cup? You're not
going to believe this but I have all the ingredients except for the
zucchini! Another time she borrowed popcorn and butter. And I do use the
word borrowed lightly. Because I highly doubt she ever returned those foods
to the people.

I told her that she couldn't pop the popcorn in butter. She gave me a
dirty/silly look and told me that she could. And then she proved me wrong!
I had always heard that you couldn't because the butter would burn. That's
why it is always popped in oil and then the butter is added later.

Cooking rice - preferred method
 

On 1/22/2012 11:41 AM, James Silverton wrote:
> On 1/22/2012 4:20 PM, dsi1 wrote:
>> On 1/22/2012 11:02 AM, Jeßus wrote:
>>>
>>> Only downside to that is one more gadget clogging up the kitchen
>>> cupboards, and requires electricity (I use a combustion stove and gas
>>> stove as backup). Come on people, it isn't that hard to cook rice in a
>>> pot on the stove :)
>>
>> The point you make is a good one. I don't care much for a cluttered
>> kitchen. I used to cook rice when I was a kid in a special cast aluminum
>> rice pot. I recently tossed that family pot recently when we moved but
>> the automatic rice cooker really makes life easier for people that cook
>> rice every day or several times a day, as Asian families tend to do. It
>> changed our lives for the better just as the washing machine did for
>> Western families.
>
> Yes, I'll agree with you there. We bought a simple Japanese automatic
> rice cooker more than 30 years ago. It does not take up much counter
> space and gets used several times a week since I eat rice more often
> than potatoes.
>
> Unlike Japanese people, I don't want rice for breakfast so timers and
> ways of keeping the rice warm aren't necessary.
>

The rice pot I used to have was a pretty funky pot, it had a curved,
extended rim that acted as a splatter shield and prevented spill overs.
The design really worked. It's a real "what is it?" kind of pot. It was
a mistake to not sell it on eBay.

I think we must have gotten an electric cooker sometime in the early
70s. We probably got our first color TV sometime around there too. What
a gas!

Cooking rice - preferred method
 

Emrys Davies wrote:

> Quick boil method - no rinsing and soaking

If I'm not making risotto I usually go that way: I use medium grain rice as
arborio or carnaroli, arborio takes about 3 to 1 water to rice ratio,
carnaroli about 2.5 to 1. This method allows one to dress the rice as
needed: before it is cooked I usually add up some dressing I have on hand or
simple thing I prepare just for the rice, be it left-over pasta sauce or
just grated cheese and butter or tomato preserve and EVO oil or even some
shredded grilled sausage. Last time I did this I had some meat ragu' and
added it to the rice 1 minute before removing from the fire.

Cooking rice - preferred method
 

Sqwertz wrote:

>> I have never heard to rinse and soak rice. I use one cup of rice
>> and three cups of water.

> What does that make, porridge?

When using arborio rice I have to use that amount of water or it will get
dry. With carnaroli rice I use 2.5 to 1, and with long grain thai rice I
reduce water down to 2 to 1. I always cook them the same way/heat: t's the
rice that makes the difference

Cooking rice - preferred method
 

Sqwertz wrote:

>> Cooking rice in a Le Creuset does not work as well, despite the lid
>> having all appearances of fitting tightly.

> I still can't see one stove needed 1 more cup of water than another
> other stove, given the same amount of the same rice.

Change the diameter of the pot and you'll change the evaporation rate.

Cooking rice - preferred method
 

On Sun, 22 Jan 2012 18:06:51 -0600, Sqwertz >
wrote:

>On Sun, 22 Jan 2012 12:51:39 -0800, Kent wrote:
>
>> Two parts water to one part rice by volume
>
>Everybody keeps saying this but this is just not true. Even amongst
>the white rices the water ratio varies by type, age, and year.
>Basmati rice takes as little 1.5 cups. Jasmine usally 1.75. 2 cups
>usually refers to the tasteless generic white rice (do y'all reeally
>eat that crap?). Jasmine is my preferred rice. Or at least some
>domestic Jasmati or Texmati (kinda expensive).

I always use 2:1 [unless I'm doing risotto-- I have no idea what the
final measurement is, there] & usually use white Basmati-- though
brown Basmati is #2.

I boil the salted, oiled water- then add the rice, return to boil,
reduce heat, stir and simmer on the 'keeps warm' burner, covered.

We had a rice cooker for a while, but I went back to the pot. I
like the control & took up the counter space with some other gadget or
two. The family says the pot-cooked rice tastes better.

Jim

Cooking rice - preferred method
 

On 1/22/2012 12:30 PM, Emrys Davies wrote:
> Quick boil method - no rinsing and soaking
>
> or
>
> absorption method - involves rinsing and soaking
>
> I am quite new to rice cooking and am interested as to which method
> produces the best product.

Many years ago I took instruction in Chinese cooking from a Chinese
lady who ran her family's restaurant. She focused on the basics - the
right way to use a knife, the right type of pans to use for cooking,
the fastest way to trim vegetables, slice meat, making basic sauces
for stir-frying. She didn't spend a whole lot of time on cooking rice,
because, as she told us, there just wasn't that much to it. I was
particularly interested in hearing this because I'd been trying to
find a consistently good and easy to way to fix rice. Hers was the
winner. And yes, it's very simple:

Equal parts rice and water
A saucepan wide enough that the rice is never more than 1 inch deep

Pour rice into the saucepan; rinse and drain. Add water. The water
should just barely cover the rice. Cover pan with lid. If you're not
ready to start cooking it, it can sit at this stage for up to fifteen
minutes. Cook on very low heat. You don't want to boil it, you want to
slowly steam it. Leave the rice alone and let it cook until the water
is absorbed and rice is done. On my stove that's usually in the
ballpark of twenty minutes, give or take five minutes.

This works for me every time. Best of all, I don't have to hover over
it. Since it cooks over very low heat it won't burn or dry out
quickly, so I don't have to worry about it while I'm cooking the rest
of the meal.

Cooking rice - preferred method
 

sf wrote:

>>> - so stop cluttering up the ng with double posts.

>> Make GoogleGroups not suck so badly.

> John, you'd be changing providers if GG wasn't free. Spend a couple
> of bucks and do something about your problem. It doesn't have to be
> expensive. http://www.newsgroupreviews.com/Editors_Choice.html Some
> providers do block accounts which means you buy a block of xxGB and
> when you run out, you buy more. I've got APN at $3 a month and a
> block account from Astraweb at $10 for 25GB. Both do binaries.

Also eternal-september.org does and it is totally free. But I fear we're
still going to see posts about googlegroups' speed...

Cooking rice - preferred method
 

On Mon, 23 Jan 2012 17:11:13 +0100, "ViLco" > wrote:

> sf wrote:
>
>> Both do binaries.
>
> Also eternal-september.org does

Where did you get that idea?
http://www.newsgroupreviews.com/eternal-september.html

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Cooking rice - preferred method
 

"John Kuthe" > wrote in message
...
> On Jan 22, 2:38 pm, sf > wrote:
> ...
>>
>> - so stop cluttering up the ng with double posts.
>>
>
> Make GoogleGroups not suck so badly.
>
> John Kuthe...

STFU about Google Groups! You've been given many options for accessing
newsgroups and have chosen to ignore them. WE can't make Google Groups not
suck because we don't work for Google. I think Google is trying to tell you
to go the **** away.

Jill

Cooking rice - preferred method
 

In article >, "ViLco" >
wrote:

> sf wrote:
>
> >>> - so stop cluttering up the ng with double posts.
>
> >> Make GoogleGroups not suck so badly.
>
> > John, you'd be changing providers if GG wasn't free. Spend a couple
> > of bucks and do something about your problem. It doesn't have to be
> > expensive. http://www.newsgroupreviews.com/Editors_Choice.html Some
> > providers do block accounts which means you buy a block of xxGB and
> > when you run out, you buy more. I've got APN at $3 a month and a
> > block account from Astraweb at $10 for 25GB. Both do binaries.
>
> Also eternal-september.org does and it is totally free. But I fear we're
> still going to see posts about googlegroups' speed...

To be honest:

http://eternal-september.org/

claims no binaries. On that page, it says:

"text-only Usenet News"

"text newsgroups" (with text in bold)

"no binaries" (in bold)

However, it does carry some low volume binaries, like alt.binaries.food.

--
Dan Abel
Petaluma, California USA

Cooking rice - preferred method
 

"sf" > wrote in message
...
> On Sun, 22 Jan 2012 18:30:25 -0000, "Emrys Davies" >
> wrote:
>
>> Quick boil method - no rinsing and soaking
>>
>> or
>>
>> absorption method - involves rinsing and soaking
>>
>> I am quite new to rice cooking and am interested as to which method
>> produces
>> the best product.
>
> Both, if you do it right. If I didn't eat very much rice, I'd stick
> with boil, strain, steam....
>
(snippage)

> We're switching over to brown rice now, so I have another learning
> curve.
>
> --

I love brown rice but it takes longer to cook. Other than that, you
shouldn't have any problems.

Jill

Cooking rice - preferred method
 

On Mon, 23 Jan 2012 10:09:28 -0800, Dan Abel > wrote:

> However, it does carry some low volume binaries, like alt.binaries.food.

Have you checked to see if they have the pictures too or if it's just
the text?

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Cooking rice - preferred method
 

On Mon, 23 Jan 2012 13:11:03 -0500, "jmcquown" >
wrote:

> I love brown rice but it takes longer to cook. Other than that, you
> shouldn't have any problems.

That's what I'm finding out - and I need to add the full measure of
waster or else it's crunchy.

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Cooking rice - preferred method
 

sf wrote:
>
> On Mon, 23 Jan 2012 13:11:03 -0500, "jmcquown" >
> wrote:
>
> > I love brown rice but it takes longer to cook. Other than that, you
> > shouldn't have any problems.
>
> That's what I'm finding out - and I need to add the full measure of
> water or else it's crunchy.

With any rice, follow the instructions on the bag. Most rice is 2 cups
water to one cup rice. A bit extra water won't hurt, you can pour it off
later. I don't think anyone likes "al dente' rice. ehehehh

I got tired of brown rice myself and lately have switched back to white. It
cooks quicker and is more versatile to accommodate other flavors.

Gary

Cooking rice - preferred method
 

"Hell Toupee" > wrote in message
...
> On 1/22/2012 12:30 PM, Emrys Davies wrote:
>> Quick boil method - no rinsing and soaking
>>
>> or
>>
>> absorption method - involves rinsing and soaking
>>
>> I am quite new to rice cooking and am interested as to which method
>> produces the best product.
>
> Many years ago I took instruction in Chinese cooking from a Chinese lady
> who ran her family's restaurant. She focused on the basics - the right way
> to use a knife, the right type of pans to use for cooking, the fastest way
> to trim vegetables, slice meat, making basic sauces for stir-frying. She
> didn't spend a whole lot of time on cooking rice, because, as she told us,
> there just wasn't that much to it. I was particularly interested in
> hearing this because I'd been trying to find a consistently good and easy
> to way to fix rice. Hers was the winner. And yes, it's very simple:
>
> Equal parts rice and water
> A saucepan wide enough that the rice is never more than 1 inch deep
>
> Pour rice into the saucepan; rinse and drain. Add water. The water should
> just barely cover the rice. Cover pan with lid. If you're not ready to
> start cooking it, it can sit at this stage for up to fifteen minutes. Cook
> on very low heat. You don't want to boil it, you want to slowly steam it.
> Leave the rice alone and let it cook until the water is absorbed and rice
> is done. On my stove that's usually in the ballpark of twenty minutes,
> give or take five minutes.
>
> This works for me every time. Best of all, I don't have to hover over it.
> Since it cooks over very low heat it won't burn or dry out quickly, so I
> don't have to worry about it while I'm cooking the rest of the meal.

Thanks everyone. I certainly got the answers to my questions and also a
very interesting dialogue on rice cooking.

Cooking rice - preferred method
 

Emrys Davies wrote:
>
> "Hell Toupee" wrote:

> > Equal parts rice and water

Rice usually requires 2 parts water to one part rice in my world. Those 2
parts water are all absorbed too when the rice is done.

Gary

Cooking rice - preferred method
 

On Jan 23, 3:41*pm, Gary > wrote:
> Emrys Davies wrote:
>
> > "Hell Toupee" wrote:
> > > Equal parts rice and water
>
> Rice usually requires 2 parts water to one part rice in my world. *Those 2
> parts water are all absorbed too when the rice is done.

In the old days, some white rice was coated with a powder. (I was told
that it was a vitamin supplement to make up for what was lost in the
polishing process.) Some of the powder had a nasty taste, and rinsing
it off made for a better tasting if less nutritious serving. Nowadays,
rinsing rice is like cutting the end off the pot roast.

Two parts water to one part rice by volume works most of the time, but
it does depend somewhat on the rice, same as cooking time. I allow 20
minuted for the white rice I use (but it may take half an hour) and 40
minutes for brown rice (but different batches need from 25 45 minutes.
If the rice is crunchy and the pot is dry, add a little more water. If
the rice is done but too wet, leave the cover off for a bit. "Don't
peek while it's cooking" is just a myth.

When I cooked for myself alone, I would bury a pork chop in the rice.
It flavored the rice pleasantly and cooked through without getting
tough. Sometimes I mix rice and brown lentils about half and half and
cook the mix just like rice. The only difficult part about cooking
rice is believing that it's so easy.

Jerry
--
"I view the progress of science as being the slow erosion of the
tendency to dichotomize." Barbara Smuts, U. Mich.

Cooking rice - preferred method
 

In article >,
sf > wrote:

> On Mon, 23 Jan 2012 10:09:28 -0800, Dan Abel > wrote:
>
> > However, it does carry some low volume binaries, like alt.binaries.food.
>
> Have you checked to see if they have the pictures too or if it's just
> the text?

I don't read the group, but the several times I've checked, they have
the pictures.

--
Dan Abel
Petaluma, California USA

Cooking rice - preferred method
 

"ViLco" schrieb im Newsbeitrag ...

> Sqwertz wrote:

>>> I have never heard to rinse and soak rice. I use one cup of rice
>>> and three cups of water.

>> What does that make, porridge?

> When using arborio rice I have to use that amount of water or it will get
> dry. With carnaroli rice I use 2.5 to 1, and with long grain thai rice I
> reduce water down to 2 to 1. I always cook them the same way/heat: t's the
> rice that makes the difference

All very true.
But Bovine Julie adds oil and uses a pan, not a pot.
What do we get when we start rice with oil ? I smell risotto...
Which needs stirring ...
But what is to be expected from someone who can't figure out how to
toast bread in a toaster ?

Cheers,

Michael Kuettner

Cooking rice - preferred method
 

On 1/23/2012 2:41 PM, Gary wrote:
> Emrys Davies wrote:
>>
>> "Hell Toupee" wrote:
>
>>> Equal parts rice and water
>
> Rice usually requires 2 parts water to one part rice in my world. Those 2
> parts water are all absorbed too when the rice is done.

I suppose that if you are boiling it, a good portion of that
additional water simply boils away. Whereas a snugly covered pot on
low heat allows the rice to absorb it all, in which case it doesn't
require as much liquid.

At any rate, it always works for me. Which is more than I can for
every other method I've tried (sigh).

Cooking rice - preferred method
 

On Sun, 22 Jan 2012 15:50:23 -0800, sf > wrote:

>On Mon, 23 Jan 2012 10:19:17 +1100, Jeßus > wrote:
>>
>> For most of the past 30 years I used brown rice, thinking it must be
>> healthier than white rice. After all, white rice is refined, right?
>> Truth is, I've never really enjoyed brown rice, no matter how I've
>> tried it. I also always feel 'blah' after eating brown rice.
>>
>> Took me until late last year to finally admit to myself that I really
>> didn't like brown rice and maybe I should compromise and use white
>> instead.
>>
>> Then I came across this or a similar article
>> http://www.thehealthyhomeeconomist.c...er-than-brown/
>> in which to my surprise I found other people also suffered in the same
>> way when eating brown rice. Phytic acid strikes again...
>>
>> Which for me is good news... now I don't feel bad about eating white
>> rice any more :)
>>
>
>I think people eat it when they're trying to stave off diabetes. What
>was your reasoning for using it when in reality you didn't like it?

Purely for health reasons - thinking that white rice is refined,
therefore it must be bad for you. Live and learn I guess :)

Cooking rice - preferred method
 

On Sun, 22 Jan 2012 16:36:34 -0800 (PST), dsi1 >
wrote:

<snip>

>The world is going goo-goo over brown rice, it seems. I think it's
>chewy and nutty tasting, but when I want chewy and nutty, I'll have a
>bowl of raisin bran. It's good that you realized that you didn't like
>BR. Better late than never.

Indeed. One of those rare times when it took me a long time to come to
such a realisation. It's not as though I really *hate* the taste of
brown rice, but I prefer white's texture and flavour and I don't get
that bloated yuck feeling from white rice, only brown.

Cooking rice - preferred method
 

On Sun, 22 Jan 2012 19:53:27 -0800, "Julie Bove"
> wrote:

>I've never understood anyone not being able to cook rice in a pan. When I
>got the new stove here, I did notice that the rice was cooking too dry too
>soon so I just added more water until I realized that I needed to add 3 cups
>of water to each cup of rice. If I add less, the water cooks off too
>quickly. If I turn the burner down to less than 3 it doesn't simmer enough
>to cook it. Odd because I had a really old gas stove at one place where I
>lived that could get an extremely low flame to it and the rice was always
>perfect every time. I have occasionally had the bottom of the rice get too
>dry and stick to the pan when cooked with no oil in it. But I have never
>had the sticky, gummy rice that many people complain about.

Strange... not sure why your new stove would require more water with
the rice.

>I have also never understood the need for a rice cooker. We had a Thai
>neighbor who had one and had rice in it 24/7. I guess it worked for her
>because people were constantly coming to visit so she always had hot rice to
>serve them.
>
>I could see it if you had a makeshift kitchen. But if you've got a stove in
>your kitchen, you don't need it.


Yep, the less clutter the better I say.

Cooking rice - preferred method
 

On Mon, 23 Jan 2012 13:12:23 -0800, Dan Abel > wrote:

> In article >,
> sf > wrote:
>
> > On Mon, 23 Jan 2012 10:09:28 -0800, Dan Abel > wrote:
> >
> > > However, it does carry some low volume binaries, like alt.binaries.food.
> >
> > Have you checked to see if they have the pictures too or if it's just
> > the text?
>
> I don't read the group, but the several times I've checked, they have
> the pictures.

Thanks, do you use it for text? How are they doing syncing their
headers? Even Astraweb has screwed up.

--

Tell congress not to censor the web. Add your voice here.
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Cooking rice - preferred method
 

"Sqwertz" > wrote in message
...
> On Mon, 23 Jan 2012 11:36:29 +0100, ViLco wrote:
>
>> Sqwertz wrote:
>>
>>>> I have never heard to rinse and soak rice. I use one cup of rice
>>>> and three cups of water.
>>
>>> What does that make, porridge?
>>
>> When using arborio rice I have to use that amount of water or it will get
>> dry. With carnaroli rice I use 2.5 to 1, and with long grain thai rice I
>> reduce water down to 2 to 1. I always cook them the same way/heat: t's
>> the
>> rice that makes the difference
>
> Well she/we were referring to long grain rice. I'd bet she's allergic
> to arborio rice ;-)

No.

Cooking rice - preferred method
 

"Michael Kuettner" > wrote in message
...
>
>
> "ViLco" schrieb im Newsbeitrag ...
>
>> Sqwertz wrote:
>
>>>> I have never heard to rinse and soak rice. I use one cup of rice
>>>> and three cups of water.
>
>>> What does that make, porridge?
>
>> When using arborio rice I have to use that amount of water or it will get
>> dry. With carnaroli rice I use 2.5 to 1, and with long grain thai rice I
>> reduce water down to 2 to 1. I always cook them the same way/heat: t's
>> the rice that makes the difference
>
> All very true.
> But Bovine Julie adds oil and uses a pan, not a pot.
> What do we get when we start rice with oil ? I smell risotto...
> Which needs stirring ...
> But what is to be expected from someone who can't figure out how to
> toast bread in a toaster ?
>
> Cheers,
>
> Michael Kuettner

It is not uncommon to add oil to rice. Unless you are making Asian rice
which I am not. I am also not making Risotto, usually. I do make it once
in a while. Oh and... You're not nice!

Cooking rice - preferred method
 

"ViLco" > wrote in message
...
> Sqwertz wrote:
>
>>> Cooking rice in a Le Creuset does not work as well, despite the lid
>>> having all appearances of fitting tightly.
>
>> I still can't see one stove needed 1 more cup of water than another
>> other stove, given the same amount of the same rice.
>
> Change the diameter of the pot and you'll change the evaporation rate.

I am using the same pan.

Cooking rice - preferred method
 

"Jim Elbrecht" > wrote in message
...
> On Sun, 22 Jan 2012 18:06:51 -0600, Sqwertz >
> wrote:
>
>>On Sun, 22 Jan 2012 12:51:39 -0800, Kent wrote:
>>
>>> Two parts water to one part rice by volume
>>
>>Everybody keeps saying this but this is just not true. Even amongst
>>the white rices the water ratio varies by type, age, and year.
>>Basmati rice takes as little 1.5 cups. Jasmine usally 1.75. 2 cups
>>usually refers to the tasteless generic white rice (do y'all reeally
>>eat that crap?). Jasmine is my preferred rice. Or at least some
>>domestic Jasmati or Texmati (kinda expensive).
>
> I always use 2:1 [unless I'm doing risotto-- I have no idea what the
> final measurement is, there] & usually use white Basmati-- though
> brown Basmati is #2.
>
> I boil the salted, oiled water- then add the rice, return to boil,
> reduce heat, stir and simmer on the 'keeps warm' burner, covered.
>
> We had a rice cooker for a while, but I went back to the pot. I
> like the control & took up the counter space with some other gadget or
> two. The family says the pot-cooked rice tastes better.

Aha! Here could be the difference. I add my rice to the water, bring it to
a boil then reduce the heat.

Cooking rice - preferred method
 

dsi1 wrote:
> On Jan 22, 1:19 pm, Jeßus > wrote:
>> On Sun, 22 Jan 2012 11:20:59 -1000, dsi1 > wrote:
>>> On 1/22/2012 11:02 AM, Jeßus wrote:
>>>> Only downside to that is one more gadget clogging up the kitchen
>>>> cupboards, and requires electricity (I use a combustion stove and gas
>>>> stove as backup). Come on people, it isn't that hard to cook rice in a
>>>> pot on the stove :)
>>> The point you make is a good one. I don't care much for a cluttered
>>> kitchen. I used to cook rice when I was a kid in a special cast aluminum
>>> rice pot. I recently tossed that family pot recently when we moved but
>>> the automatic rice cooker really makes life easier for people that cook
>>> rice every day or several times a day, as Asian families tend to do. It
>>> changed our lives for the better just as the washing machine did for
>>> Western families.
>> That's fair enough, I only have rice occasionally, and usually for
>> just the g/f and myself. So cooking it on the stove suits me better. I
>> also have to keep an eye on electricity usage here (not on grid).
>>
>> Speaking of rice...
>>
>> For most of the past 30 years I used brown rice, thinking it must be
>> healthier than white rice. After all, white rice is refined, right?
>> Truth is, I've never really enjoyed brown rice, no matter how I've
>> tried it. I also always feel 'blah' after eating brown rice.
>>
>> Took me until late last year to finally admit to myself that I really
>> didn't like brown rice and maybe I should compromise and use white
>> instead.
>>
>> Then I came across this or a similar articlehttp://www.thehealthyhomeeconomist.com/what-white-rice-better-than-br...
>> in which to my surprise I found other people also suffered in the same
>> way when eating brown rice. Phytic acid strikes again...
>>
>> Which for me is good news... now I don't feel bad about eating white
>> rice any more :)
>
> The world is going goo-goo over brown rice, it seems. I think it's
> chewy and nutty tasting, but when I want chewy and nutty, I'll have a
> bowl of raisin bran. It's good that you realized that you didn't like
> BR. Better late than never.

That is pretty subjective. I really don't like white rice. My
favorite is medium-grain brown rice, and I just replenished my
stash of it.

--
Jean B.

Cooking rice - preferred method
 

On 1/23/2012 4:00 PM, Jean B. wrote:
> dsi1 wrote:
>> The world is going goo-goo over brown rice, it seems. I think it's
>> chewy and nutty tasting, but when I want chewy and nutty, I'll have a
>> bowl of raisin bran. It's good that you realized that you didn't like
>> BR. Better late than never.
>
> That is pretty subjective. I really don't like white rice. My favorite
> is medium-grain brown rice, and I just replenished my stash of it.
>

I don't have any figures to back up the claim that the world is going
goo-goo over brown rice, if that's what you mean. My not caring for
brown rice is a simple fact, and is not making any statement as to the
intrinsic goodness or badness of brown rice.

The idea that eating brown rice can prevent adult onset diabetes is a
scam, I think, although it's likely that many people would like to
believe this to be true.

Cooking rice - preferred method
 

dsi1 wrote:
> On 1/23/2012 4:00 PM, Jean B. wrote:
>> dsi1 wrote:
>>> The world is going goo-goo over brown rice, it seems. I think it's
>>> chewy and nutty tasting, but when I want chewy and nutty, I'll have a
>>> bowl of raisin bran. It's good that you realized that you didn't like
>>> BR. Better late than never.
>>
>> That is pretty subjective. I really don't like white rice. My favorite
>> is medium-grain brown rice, and I just replenished my stash of it.
>>
>
> I don't have any figures to back up the claim that the world is going
> goo-goo over brown rice, if that's what you mean. My not caring for
> brown rice is a simple fact, and is not making any statement as to the
> intrinsic goodness or badness of brown rice.
>
> The idea that eating brown rice can prevent adult onset diabetes is a
> scam, I think, although it's likely that many people would like to
> believe this to be true.

No, I mean whether or not one likes brown rice is a personal
thing. (I do suppose that some folks eat brown even though they
don't like it, though. I think there is a wee transition period,
but if there was, it was so long ago for me that I don't recall.)

I eat it because I like it.

--
Jean B.

Cooking rice - preferred method
 

sf wrote:

>>> Both do binaries.

>> Also eternal-september.org does

> Where did you get that idea?

By looking at pictures on alt.binaries.food

> http://www.newsgroupreviews.com/eternal-september.html

better use your own eyes than believe that page

Cooking rice - preferred method
 

jmcquown wrote:

>> Make GoogleGroups not suck so badly.
>>
>> John Kuthe...

> STFU about Google Groups! You've been given many options for
> accessing newsgroups and have chosen to ignore them. WE can't make
> Google Groups not suck because we don't work for Google. I think
> Google is trying to tell you to go the **** away.

Now that you make me think of it, well... it does make sense!

Cooking rice - preferred method
 

Sqwertz wrote:

>> Change the diameter of the pot and you'll change the evaporation
>> rate.

> Very little, if anything, should be evaporating. I've never seen rice
> cooked in a lidless pot.

The opposite is true for me, I've never cooked rice with a lid nor I have
seen it.

> And when I say "lidless pot", I don't mean anything less than 1/8 of
> an ounce! (Here's your American Hippie lesson for the day ;-)
> http://wiki.answers.com/Q/Where_did_...uana_originate

LOL

Cooking rice - preferred method
 

Sqwertz wrote:

> Very little, if anything, should be evaporating. I've never seen rice
> cooked in a lidless pot.

If coking rice in a lid-on pot is a widespread habitude there, maybe I'm
starting to realise why lot of people there uses so little water for their
rice.

Cooking rice - preferred method
 

On Mon, 23 Jan 2012 21:00:38 -0500, "Jean B." > wrote:

>dsi1 wrote:
>> On Jan 22, 1:19 pm, Jeßus > wrote:
>>> On Sun, 22 Jan 2012 11:20:59 -1000, dsi1 > wrote:
>>>> On 1/22/2012 11:02 AM, Jeßus wrote:
>>>>> Only downside to that is one more gadget clogging up the kitchen
>>>>> cupboards, and requires electricity (I use a combustion stove and gas
>>>>> stove as backup). Come on people, it isn't that hard to cook rice in a
>>>>> pot on the stove :)
>>>> The point you make is a good one. I don't care much for a cluttered
>>>> kitchen. I used to cook rice when I was a kid in a special cast aluminum
>>>> rice pot. I recently tossed that family pot recently when we moved but
>>>> the automatic rice cooker really makes life easier for people that cook
>>>> rice every day or several times a day, as Asian families tend to do. It
>>>> changed our lives for the better just as the washing machine did for
>>>> Western families.
>>> That's fair enough, I only have rice occasionally, and usually for
>>> just the g/f and myself. So cooking it on the stove suits me better. I
>>> also have to keep an eye on electricity usage here (not on grid).
>>>
>>> Speaking of rice...
>>>
>>> For most of the past 30 years I used brown rice, thinking it must be
>>> healthier than white rice. After all, white rice is refined, right?
>>> Truth is, I've never really enjoyed brown rice, no matter how I've
>>> tried it. I also always feel 'blah' after eating brown rice.
>>>
>>> Took me until late last year to finally admit to myself that I really
>>> didn't like brown rice and maybe I should compromise and use white
>>> instead.
>>>
>>> Then I came across this or a similar articlehttp://www.thehealthyhomeeconomist.com/what-white-rice-better-than-br...
>>> in which to my surprise I found other people also suffered in the same
>>> way when eating brown rice. Phytic acid strikes again...
>>>
>>> Which for me is good news... now I don't feel bad about eating white
>>> rice any more :)
>>
>> The world is going goo-goo over brown rice, it seems. I think it's
>> chewy and nutty tasting, but when I want chewy and nutty, I'll have a
>> bowl of raisin bran. It's good that you realized that you didn't like
>> BR. Better late than never.
>
>That is pretty subjective. I really don't like white rice. My
>favorite is medium-grain brown rice, and I just replenished my
>stash of it.

Nutrition wise it's not subjective. The only nutritional advantage to
brown rice is that it contain dietary fiber. Most white rice eaten in
the US is fortified the same as raisin bran and other kiddy cereals,
brown rice is not fortified because it needs washing. White rice
grown in the US is clean and needs no washing, and it's fortified so
do not rinse lest you wash away the added nutrients. Imported rice is
filthy and is not fortified, it needs extensive washing until the
water runs clear. You may prefer the flavor and texture of brown rice
over white rice but unless you have a problem with constipation
fortified white rice is more nutritious.

Cooking rice - preferred method
 

On Jan 24, 10:13*am, Andy > wrote:
....
>
> Trader Joe's pre-cooked frozen organic instant (MV 3 minutes) rice is
> pretty good.

WAY overpriced, just for the convenience.

John Kuthe...