Cooking rice - preferred method
 

On Tue, 24 Jan 2012 15:21:50 +0100, "ViLco" > wrote:

> 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
>
>
I tried to sign up for ES yesterday and it turned out I already had an
account there. Still haven't switched over to see what all the hoo-ha
is about. Maybe the next time astraweb screws up.

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Cooking rice - preferred method
 

On Mon, 23 Jan 2012 13:07:13 -0500, "jmcquown" >
wrote:

>
> "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.
>

What he doesn't get is GG has always been that way. It used to be a
regular occurrence that you wouldn't see your posts until the
following day (a 12-24 hour turn around). They aren't trying to
compete with commercial news providers. They give it to you in their
own sweet time; like or leave it... and STFU about how "slow" it is.
John has *very* low cost to free options but he's too lazy to try
them.


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Cooking rice - preferred method
 

On 1/24/2012 6:13 AM, Andy wrote:
>
> Trader Joe's pre-cooked frozen organic instant (MV 3 minutes) rice is
> pretty good.
>
> Best,
>
> Andy

That stuff takes way too long to prepare. Just get some ready made rice
in individual servings. No refrigeration needed and only takes 20 or so
seconds in the micro. Comes in brown rice too!

Cooking rice - preferred method
 

On Tue, 24 Jan 2012 15:31:00 +0100, "ViLco" > wrote:

> 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.
>
Boiled rice is cooked in a lidless pot with more water than the rice
can absorb. If I boil rice, I use a combination of methods. I start
by boiling in a generous amount of water, watching to see when the
rice has "popped" (there's still an uncooked portion in the middle)...
then I drain it well and steam it with the lid on until it's dry.


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Cooking rice - preferred method
 

"Julie Bove" schrieb im Newsbeitrag ...

<snip>

> It is not uncommon to add oil to rice.

It is uncommon among people who know how to cook.

> Unless you are making Asian rice which I am not.

How unexpected. You wouldn't know what to do with it, anyway.

> I am also not making Risotto, usually. I do make it once
> in a while.

You make something you call risotto. I doubt that this concoction
has anything to do with the real thing.

> Oh and... You're not nice!

Go to alt.group.hugs if you want "nice".
Or learn at least the basics of cooking before you chime in nearly
every thread with your and your daughters ailments and allergies.
This group isn't named alt.support.bovine.julie.

Cooking rice - preferred method
 

Il 24/01/2012 19:37, sf ha scritto:

>> 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.

> Boiled rice is cooked in a lidless pot with more water than the rice
> can absorb. If I boil rice, I use a combination of methods. I start
> by boiling in a generous amount of water, watching to see when the
> rice has "popped" (there's still an uncooked portion in the middle)...
> then I drain it well and steam it with the lid on until it's dry.

Steaming rice is one thing I should start to consider. As baking rice,
with just the needed water, but that's more confusing to me.
--
Vilco
And the Family Stone
Sei al secondo auting oggi.
Io foss'in te mi fermerei qui,

Cooking rice - preferred method
 

Il 24/01/2012 19:48, Sqwertz ha scritto:

>> 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.

> I'm pretty lid on is used by 99.5% of the population here when making
> plain rice. I think I've read Indo-Malay techniques suggesting
> otherwise, but have never seen them in practice.
>
> Is lidless typical in all of Italy or are you the only weird one? ;-)

When we just boil it we do as we do when cooking pasta: no lid. Then
there's lots of people cooking rice in many ways, but I only have 3 ways
and all of the three were the ones which my grannies and their grannies
used:
- risotto: no need to explain how it works, anyway no lid
- boil & drain & dress: again, no lid on
- just boil with right amount of water: again, no lid on
I know of many other ways to cook rice but the only one I tried is riso
ala pilota from Mantova, 40-50 km from he they let the rice boil
without the lid for 2 thirds of the time and then cover the pot with a
towel and the lid, so that the towel keeps the steam in, and turn the
fire off, then wait for some minutes more to let the rice finish
cooking. It's a nice way to cook rice, but it doesn't make much of a
difference IMHO, and I had many occasions to taste it in loco at some
restaurants like Nizzoli and Cavalier Saltini.
--
Vilco
And the Family Stone
Shguazza, pesce fess'

Cooking rice - preferred method
 

Brooklyn1 wrote:
> 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.

Yes, you point to something I think about off and on. What you
say about fortification also applies, for example, to natural
cereals.

I just got some nice Japanese medium-grain brown rice. I did wash
the rice in Japan, but I think that's because the rice cooker
wanted it to be washed. I don't remember.

--
Jean B.

Cooking rice - preferred method
 

dsi1 wrote:
> On 1/24/2012 6:13 AM, Andy wrote:
>>
>> Trader Joe's pre-cooked frozen organic instant (MV 3 minutes) rice is
>> pretty good.
>>
>> Best,
>>
>> Andy
>
> That stuff takes way too long to prepare. Just get some ready made rice
> in individual servings. No refrigeration needed and only takes 20 or so
> seconds in the micro. Comes in brown rice too!

Buying rice that was is SOOOO expensive. And I don't think the
result is as good as when you cook it yourself. (I used to buy it
occasionally for my daughter, who thinks she is Asian and must
have rice.)

--
Jean B.

Cooking rice - preferred method
 

ViLco wrote:
> Il 24/01/2012 19:48, Sqwertz ha scritto:
>
>>> 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.
>
>> I'm pretty lid on is used by 99.5% of the population here when making
>> plain rice. I think I've read Indo-Malay techniques suggesting
>> otherwise, but have never seen them in practice.
>>
>> Is lidless typical in all of Italy or are you the only weird one? ;-)
>
> When we just boil it we do as we do when cooking pasta: no lid. Then
> there's lots of people cooking rice in many ways, but I only have 3 ways
> and all of the three were the ones which my grannies and their grannies
> used:
> - risotto: no need to explain how it works, anyway no lid
> - boil & drain & dress: again, no lid on
> - just boil with right amount of water: again, no lid on
> I know of many other ways to cook rice but the only one I tried is riso
> ala pilota from Mantova, 40-50 km from he they let the rice boil
> without the lid for 2 thirds of the time and then cover the pot with a
> towel and the lid, so that the towel keeps the steam in, and turn the
> fire off, then wait for some minutes more to let the rice finish
> cooking. It's a nice way to cook rice, but it doesn't make much of a
> difference IMHO, and I had many occasions to taste it in loco at some
> restaurants like Nizzoli and Cavalier Saltini.

Covering with a towel and lid reminds me of the Iranian rice
recipes that I have seen. Of course, there, one also wants some
nice crusty rice at the bottom. Has anyone here perfected that
technique?

--
Jean B.

Cooking rice - preferred method
 

"Andy" > wrote in message ...
> Brooklyn1 <Gravesend1> wrote:
>
>> 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.
>
>
> Trader Joe's pre-cooked frozen organic instant (MV 3 minutes) rice is
> pretty good.

TJs used to have cooked pouches of white rice. I loved them! Alas they no
longer carry those. Now it's just white rice with flax seeds or brown rice,
neither of which my family will eat. Once in a while I can manage to get
them to eat brown rice if it is mixed into something like a soup or spicy
casserole. Then they don't seem to notice the difference. Oddly they will
both eat brown rice at my parent's house because it is the only rice they
eat, at home anyway.

Thankfully some other companies have come out with the rice pouches. Last
year I used a lot of them because there were days I needed to get my
daughter a quick meal before dance class. That isn't the case this year.
Mostly her classes start later so I have time to actually cook something.
But I do still keep some around because sometimes she wants rice as a snack
or to add to a leftover piece of meat for a meal or even when we are both
really sick and I don't feel like taking the time to cook a pot of rice
which yes, I know is dead easy to cook.

Cooking rice - preferred method
 

John Kuthe wrote:
> 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...

But sometimes price doesn't matter. I have used stuff like this when we
made cross country moves. It's still cheaper than a restaurant meal out.
And frankly most of the restaurants around the area of the hotels and motels
where we stayed during our moves got tiring after awhile. So I think it is
nice that we can get things like this when we need them. I do know people
who travel with their own rice and a rice cooker. I wouldn't do that. But
I would use a microwave in my motel or hotel room.

Cooking rice - preferred method
 

Andy wrote:
> John Kuthe > wrote:
>
>> 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,,
>
> I'm allowed life's little luxuries once in a while.
>
> Pinching pennies isn't one of my strong suits. ;)
>
> Best,
>
> Andy

Yeah. Everyone is entitled to some little luxuries that they want. I know
a lot of people do things I would consider extravagent but those things
don't appeal to me at all. Like skiing or going to sporting events. I'd
rather have some magazines and the occasional convenience food.

Cooking rice - preferred method
 

Jean B. wrote:
> dsi1 wrote:
>> On 1/24/2012 6:13 AM, Andy wrote:
>>>
>>> Trader Joe's pre-cooked frozen organic instant (MV 3 minutes) rice
>>> is pretty good.
>>>
>>> Best,
>>>
>>> Andy
>>
>> That stuff takes way too long to prepare. Just get some ready made
>> rice in individual servings. No refrigeration needed and only takes
>> 20 or so seconds in the micro. Comes in brown rice too!
>
> Buying rice that was is SOOOO expensive. And I don't think the
> result is as good as when you cook it yourself. (I used to buy it
> occasionally for my daughter, who thinks she is Asian and must
> have rice.)

Agreed it's not as good particularly if you are eating just plain rice. But
to add to chicken broth when you're sick for a quick soup, it tastes just
fine.

My daughter went through a phase at around 18 months where she insisted on
eating with "sticks". By that she meant chopsticks. Her best friend was
half Thai, and his mom always served her fried rice with chopsticks. To
make matters worse, we once went out to eat with my parents and my dad got
something (can't remember what) that came with a skewer. He showed Angela
how he could stab his food with the skewer to eat it. Of course she wanted
skewers after that! Thankfully that phase was short lived. She does still
love her rice though.

Cooking rice - preferred method
 

sf wrote:
> On Mon, 23 Jan 2012 13:07:13 -0500, "jmcquown" >
> wrote:
>
>>
>> "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.
>>
>
> What he doesn't get is GG has always been that way. It used to be a
> regular occurrence that you wouldn't see your posts until the
> following day (a 12-24 hour turn around). They aren't trying to
> compete with commercial news providers. They give it to you in their
> own sweet time; like or leave it... and STFU about how "slow" it is.
> John has *very* low cost to free options but he's too lazy to try
> them.

I hate, hate, HATE GG. I would never use them on a regular basis. If that
was my only choice I would just give up Usenet.

Cooking rice - preferred method
 

On Tue, 24 Jan 2012 23:55:55 +0100, ViLco > wrote:

> Il 24/01/2012 19:37, sf ha scritto:
>
> >> 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.
>
> > Boiled rice is cooked in a lidless pot with more water than the rice
> > can absorb. If I boil rice, I use a combination of methods. I start
> > by boiling in a generous amount of water, watching to see when the
> > rice has "popped" (there's still an uncooked portion in the middle)...
> > then I drain it well and steam it with the lid on until it's dry.
>
> Steaming rice is one thing I should start to consider. As baking rice,
> with just the needed water, but that's more confusing to me.

Did you see the thread where someone mentioned baking polenta to cook
it? I tried that method and it's dead simple, so I'm going to have
more polenta in my life now.

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Cooking rice - preferred method
 

On Tue, 24 Jan 2012 18:27:57 -0500, "Jean B." > wrote:

> Covering with a towel and lid reminds me of the Iranian rice
> recipes that I have seen. Of course, there, one also wants some
> nice crusty rice at the bottom. Has anyone here perfected that
> technique?

I don't like a crusty bottom, but it happens in my old fashioned rice
cooker. What happens is the rice sticks to the bottom, so you leave
it on warm long enough to form a crust that will detach easily from
the pan. The longer you leave it, the browner it gets.

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Cooking rice - preferred method
 

sf wrote:

> Did you see the thread where someone mentioned baking polenta to cook
> it? I tried that method and it's dead simple, so I'm going to have
> more polenta in my life now.

Yes, I've seen it. I'm glad you too jumped on the polenta wagon ;)

Cooking rice - preferred method
 

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.

Rinsing off starch or not is determined by the type of rice and how you want it
to turn out.

-- Larry

Cooking rice - preferred method
 

"John Kuthe" > wrote in message
...
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...

For convenience, when I cook rice ( on the stovetop or in rice cooker) I
always make a lot and freeze the extra in freezer bags. I flatten them and
they stack in the freezer without taking up a lot of space. No need for the
expensive packages of precooked.....Sharon in Canada

Cooking rice - preferred method
 

Julie Bove wrote:
> Jean B. wrote:
>> dsi1 wrote:
>>> On 1/24/2012 6:13 AM, Andy wrote:
>>>> Trader Joe's pre-cooked frozen organic instant (MV 3 minutes) rice
>>>> is pretty good.
>>>>
>>>> Best,
>>>>
>>>> Andy
>>> That stuff takes way too long to prepare. Just get some ready made
>>> rice in individual servings. No refrigeration needed and only takes
>>> 20 or so seconds in the micro. Comes in brown rice too!
>> Buying rice that was is SOOOO expensive. And I don't think the
>> result is as good as when you cook it yourself. (I used to buy it
>> occasionally for my daughter, who thinks she is Asian and must
>> have rice.)
>
> Agreed it's not as good particularly if you are eating just plain rice. But
> to add to chicken broth when you're sick for a quick soup, it tastes just
> fine.
>
> My daughter went through a phase at around 18 months where she insisted on
> eating with "sticks". By that she meant chopsticks. Her best friend was
> half Thai, and his mom always served her fried rice with chopsticks. To
> make matters worse, we once went out to eat with my parents and my dad got
> something (can't remember what) that came with a skewer. He showed Angela
> how he could stab his food with the skewer to eat it. Of course she wanted
> skewers after that! Thankfully that phase was short lived. She does still
> love her rice though.
>
>
Interesting re the half-Thai friend, because I don't think
chopsticks are used for rice in Thailand. They are used for
noodles, but what else? Anything?

--
Jean B.

Cooking rice - preferred method
 

sf wrote:
> On Tue, 24 Jan 2012 18:27:57 -0500, "Jean B." > wrote:
>
>> Covering with a towel and lid reminds me of the Iranian rice
>> recipes that I have seen. Of course, there, one also wants some
>> nice crusty rice at the bottom. Has anyone here perfected that
>> technique?
>
> I don't like a crusty bottom, but it happens in my old fashioned rice
> cooker. What happens is the rice sticks to the bottom, so you leave
> it on warm long enough to form a crust that will detach easily from
> the pan. The longer you leave it, the browner it gets.
>
The only time I had real tah-deeg (and I'm sure there are various
spellings), it was VERY hard--as in it would damage your teeth to
eat it without some softening. Eeeek!

My daughter perfected making crusty bits of rice when presented
with okdol bibimbap (is that two words?)--she presses the rice
against the side of the sizzling bowl. One can overdo that too.

--
Jean B.

Cooking rice - preferred method
 

On Fri, 27 Jan 2012 23:15:36 -0500, "Jean B." > wrote:

> sf wrote:
> > On Tue, 24 Jan 2012 18:27:57 -0500, "Jean B." > wrote:
> >
> >> Covering with a towel and lid reminds me of the Iranian rice
> >> recipes that I have seen. Of course, there, one also wants some
> >> nice crusty rice at the bottom. Has anyone here perfected that
> >> technique?
> >
> > I don't like a crusty bottom, but it happens in my old fashioned rice
> > cooker. What happens is the rice sticks to the bottom, so you leave
> > it on warm long enough to form a crust that will detach easily from
> > the pan. The longer you leave it, the browner it gets.
> >
> The only time I had real tah-deeg (and I'm sure there are various
> spellings), it was VERY hard--as in it would damage your teeth to
> eat it without some softening. Eeeek!

That's not what forms in my rice cooker so my teeth are find - I don't
like crusty rice unless it's served to me in sizzling rice soup.
>
> My daughter perfected making crusty bits of rice when presented
> with okdol bibimbap (is that two words?)--she presses the rice
> against the side of the sizzling bowl. One can overdo that too.

I still call Korean sandwiches "sandwiches", not banh mi.

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Cooking rice - preferred method
 

sf wrote:
> On Fri, 27 Jan 2012 23:15:36 -0500, "Jean B." > wrote:
>
>> sf wrote:
>>> On Tue, 24 Jan 2012 18:27:57 -0500, "Jean B." > wrote:
>>>
>>>> Covering with a towel and lid reminds me of the Iranian rice
>>>> recipes that I have seen. Of course, there, one also wants some
>>>> nice crusty rice at the bottom. Has anyone here perfected that
>>>> technique?
>>> I don't like a crusty bottom, but it happens in my old fashioned rice
>>> cooker. What happens is the rice sticks to the bottom, so you leave
>>> it on warm long enough to form a crust that will detach easily from
>>> the pan. The longer you leave it, the browner it gets.
>>>
>> The only time I had real tah-deeg (and I'm sure there are various
>> spellings), it was VERY hard--as in it would damage your teeth to
>> eat it without some softening. Eeeek!
>
> That's not what forms in my rice cooker so my teeth are find - I don't
> like crusty rice unless it's served to me in sizzling rice soup.
>> My daughter perfected making crusty bits of rice when presented
>> with okdol bibimbap (is that two words?)--she presses the rice
>> against the side of the sizzling bowl. One can overdo that too.
>
> I still call Korean sandwiches "sandwiches", not banh mi.
>
Oh, bibimbap isn't a sandwich. It is a bowl of yumminess.

--
Jean B.

Cooking rice - preferred method
 

On Sat, 28 Jan 2012 21:47:57 -0600, Sqwertz >
wrote:

>> sf wrote:
>
>>> I still call Korean sandwiches "sandwiches", not banh mi.
>
>
><snork> As soon as I read that I knew who posted it without even
>looking.
>
>Of course most of us know that banh mi is not Korean, it's Vietnamese.
>
>And bibimbap.... <boggle>
>
>Barabra <sigh> I don't know wether she's more qualified as an "Asian
>food consultant" or the "Educational consultant" she bills herself as
>now. Either way, she's dumb as a rock.

She's currently working on her degree in locating PBS channels. That
will keep her busy for a few years.

Lou

Cooking rice - preferred method
 

On Sat, 28 Jan 2012 22:06:28 -0500, "Jean B." > wrote:

> sf wrote:
> > On Fri, 27 Jan 2012 23:15:36 -0500, "Jean B." > wrote:
> >
> >> sf wrote:
> >>> On Tue, 24 Jan 2012 18:27:57 -0500, "Jean B." > wrote:
> >>>
> >>>> Covering with a towel and lid reminds me of the Iranian rice
> >>>> recipes that I have seen. Of course, there, one also wants some
> >>>> nice crusty rice at the bottom. Has anyone here perfected that
> >>>> technique?
> >>> I don't like a crusty bottom, but it happens in my old fashioned rice
> >>> cooker. What happens is the rice sticks to the bottom, so you leave
> >>> it on warm long enough to form a crust that will detach easily from
> >>> the pan. The longer you leave it, the browner it gets.
> >>>
> >> The only time I had real tah-deeg (and I'm sure there are various
> >> spellings), it was VERY hard--as in it would damage your teeth to
> >> eat it without some softening. Eeeek!
> >
> > That's not what forms in my rice cooker so my teeth are find - I don't
> > like crusty rice unless it's served to me in sizzling rice soup.
> >> My daughter perfected making crusty bits of rice when presented
> >> with okdol bibimbap (is that two words?)--she presses the rice
> >> against the side of the sizzling bowl. One can overdo that too.
> >
> > I still call Korean sandwiches "sandwiches", not banh mi.
> >
> Oh, bibimbap isn't a sandwich. It is a bowl of yumminess.

I know. I was just giving you an idea of my regressive attitude, but
I do need to find a bibimbap recipe and give it a try.

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