On Sat, 12 Dec 2020 22:32:23 -0800, "Julie Bove"
> wrote:

>Normally, my go to white rice is any cheap stuff I can find. I am trying to
>stay out of stores right now so no more bulk stuff from Winco. Other than
>that, I generally buy the store brand. I use the proportions of 1 cup rice
>to one cup water or broth. Might add a little salt, butter or olive oil,
>depending on what I make. Bring to a boil, cook on low. covered, for 20 min.
>Perfect!
>
>But I only recently was able to get the Walmart brand. I'm trying to use up
>the older rice. It's Blue Ribbon brand. Looks like any other rice when raw.
>I failed to read the package directions. For some reason, it uses 2 cups of
>water for each cup of rice. Cook time still 20 min.
>
>I will add that I had another rice fail recently for the same reason, but
>that was minor. It was a small bag and I added it to some chicken broth. I
>was having stomach issues then and didn't pay a lick of attention to the
>texture, which was mush by the time it finally cooked.
>
>This time it was worse! I used 3 cups of rice. At 20 minutes, it was dry and
>raw. I kept adding more water, cooking more. Nope. At 2.5 hours of cooking,
>I had some soupy, gummy, rice that was still hard in the middle. Argh! I
>give up. I transferred it to my big pasta pot and after it cools, I'll toss
>it.
>
>I'm trying again now using the correct proportions of rice and water, but if
>this is another fail, I'm going to toss the rest of it which unfortunately
>is several large bags. We have had such a long grain rice shortage here that
>when I did find it, I bought several bags.
>
>I do know that not all rices cook the same way. Such as brown rice, light
>brown rice, Basmati, Jasmine, short grain, medium grain, instant,
>converted,etc. But from the way the front of the package looks, it's an
>ordinary long grain white rice. Why the big difference?
>
>Update on next batch. Followed directions to a tee. It did say to cook for
>20 min. or until water was absorbed. At 20 min. Very little water was
>absorbed and the rice was hard. At 38 min., the rice was slightly gummy but
>cooked through. Certainly not worth the price I paid for it. Grr..

No matter which white rice I bring 1 cup of rice (with a pinch of
kosher salt and a small pat of unsalted butter) and 2 scant cups of
water to a boil (a wee bit less than 2 cups water), turn down the heat
to a low simmer, stir, and let cook (covered) for 20 minutes... turn
off the heat and let sit covered for 20 more minutes, then fluff with
a fork and eat. Always perfect! I don't do brown rice, I hate it,
makes me gack. I sometimes do the same but with 50/50 rice and orzo.
I regularly use Goya rice, been a long time since I've used others. I
don't buy any imported/Asian rice, those are ALL grown fertilized with
raw sewage. Rice grown in the US needs no washing, in fact most are
enriched, washing removes the added vitamins.

"Sheldon Martin" > wrote in message
...
> On Sat, 12 Dec 2020 22:32:23 -0800, "Julie Bove"
> > wrote:
>
>>Normally, my go to white rice is any cheap stuff I can find. I am trying
>>to
>>stay out of stores right now so no more bulk stuff from Winco. Other than
>>that, I generally buy the store brand. I use the proportions of 1 cup rice
>>to one cup water or broth. Might add a little salt, butter or olive oil,
>>depending on what I make. Bring to a boil, cook on low. covered, for 20
>>min.
>>Perfect!
>>
>>But I only recently was able to get the Walmart brand. I'm trying to use
>>up
>>the older rice. It's Blue Ribbon brand. Looks like any other rice when
>>raw.
>>I failed to read the package directions. For some reason, it uses 2 cups
>>of
>>water for each cup of rice. Cook time still 20 min.
>>
>>I will add that I had another rice fail recently for the same reason, but
>>that was minor. It was a small bag and I added it to some chicken broth. I
>>was having stomach issues then and didn't pay a lick of attention to the
>>texture, which was mush by the time it finally cooked.
>>
>>This time it was worse! I used 3 cups of rice. At 20 minutes, it was dry
>>and
>>raw. I kept adding more water, cooking more. Nope. At 2.5 hours of
>>cooking,
>>I had some soupy, gummy, rice that was still hard in the middle. Argh! I
>>give up. I transferred it to my big pasta pot and after it cools, I'll
>>toss
>>it.
>>
>>I'm trying again now using the correct proportions of rice and water, but
>>if
>>this is another fail, I'm going to toss the rest of it which unfortunately
>>is several large bags. We have had such a long grain rice shortage here
>>that
>>when I did find it, I bought several bags.
>>
>>I do know that not all rices cook the same way. Such as brown rice, light
>>brown rice, Basmati, Jasmine, short grain, medium grain, instant,
>>converted,etc. But from the way the front of the package looks, it's an
>>ordinary long grain white rice. Why the big difference?
>>
>>Update on next batch. Followed directions to a tee. It did say to cook for
>>20 min. or until water was absorbed. At 20 min. Very little water was
>>absorbed and the rice was hard. At 38 min., the rice was slightly gummy
>>but
>>cooked through. Certainly not worth the price I paid for it. Grr..
>
> No matter which white rice I bring 1 cup of rice (with a pinch of
> kosher salt and a small pat of unsalted butter) and 2 scant cups of
> water to a boil (a wee bit less than 2 cups water), turn down the heat
> to a low simmer, stir, and let cook (covered) for 20 minutes... turn
> off the heat and let sit covered for 20 more minutes, then fluff with
> a fork and eat. Always perfect! I don't do brown rice, I hate it,
> makes me gack. I sometimes do the same but with 50/50 rice and orzo.
> I regularly use Goya rice, been a long time since I've used others. I
> don't buy any imported/Asian rice, those are ALL grown fertilized with
> raw sewage. Rice grown in the US needs no washing, in fact most are
> enriched, washing removes the added vitamins.

I can't get Goya here unless I send away for it. And it's very expensive!

Julie Bove wrote:
>
> "Sheldon Martin" > wrote in message
> ...
>> On Sat, 12 Dec 2020 22:32:23 -0800, "Julie Bove"
>> > wrote:
>>
>>> Normally, my go to white rice is any cheap stuff I can find. I
>>> am trying to
>>> stay out of stores right now so no more bulk stuff from Winco.
>>> Other than
>>> that, I generally buy the store brand. I use the proportions of
>>> 1 cup rice
>>> to one cup water or broth. Might add a little salt, butter or
>>> olive oil,
>>> depending on what I make. Bring to a boil, cook on low. covered,
>>> for 20 min.
>>> Perfect!
>>>
>>> But I only recently was able to get the Walmart brand. I'm
>>> trying to use up
>>> the older rice. It's Blue Ribbon brand. Looks like any other
>>> rice when raw.
>>> I failed to read the package directions. For some reason, it
>>> uses 2 cups of
>>> water for each cup of rice. Cook time still 20 min.
>>>
>>> I will add that I had another rice fail recently for the same
>>> reason, but
>>> that was minor. It was a small bag and I added it to some
>>> chicken broth. I
>>> was having stomach issues then and didn't pay a lick of
>>> attention to the
>>> texture, which was mush by the time it finally cooked.
>>>
>>> This time it was worse! I used 3 cups of rice. At 20 minutes, it
>>> was dry and
>>> raw. I kept adding more water, cooking more. Nope. At 2.5 hours
>>> of cooking,
>>> I had some soupy, gummy, rice that was still hard in the middle.
>>> Argh! I
>>> give up. I transferred it to my big pasta pot and after it
>>> cools, I'll toss
>>> it.
>>>
>>> I'm trying again now using the correct proportions of rice and
>>> water, but if
>>> this is another fail, I'm going to toss the rest of it which
>>> unfortunately
>>> is several large bags. We have had such a long grain rice
>>> shortage here that
>>> when I did find it, I bought several bags.
>>>
>>> I do know that not all rices cook the same way. Such as brown
>>> rice, light
>>> brown rice, Basmati, Jasmine, short grain, medium grain, instant,
>>> converted,etc. But from the way the front of the package looks,
>>> it's an
>>> ordinary long grain white rice. Why the big difference?
>>>
>>> Update on next batch. Followed directions to a tee. It did say
>>> to cook for
>>> 20 min. or until water was absorbed. At 20 min. Very little
>>> water was
>>> absorbed and the rice was hard. At 38 min., the rice was
>>> slightly gummy but
>>> cooked through. Certainly not worth the price I paid for it. Grr..
>>
>> No matter which white rice I bring 1 cup of rice (with a pinch of
>> kosher salt and a small pat of unsalted butter) and 2 scant cups of
>> water to a boil (a wee bit less than 2 cups water), turn down the
>> heat
>> to a low simmer, stir, and let cook (covered) for 20 minutes... turn
>> off the heat and let sit covered for 20 more minutes, then fluff
>> with
>> a fork and eat.* Always perfect!* I don't do brown rice, I hate it,
>> makes me gack.* I sometimes do the same but with 50/50 rice and
>> orzo.
>> I regularly use Goya rice, been a long time since I've used
>> others.* I
>> don't buy any imported/Asian rice, those are ALL grown fertilized
>> with
>> raw sewage.* Rice grown in the US needs no washing, in fact most are
>> enriched, washing removes the added vitamins.
>
> I can't get Goya here unless I send away for it. And it's very
> expensive!

Natcherly. it costs more because it's the finest rice in the universe.

The asian rice is not only grown in sewers, but it also has rat
turds in it.

"Hank Rogers" > wrote in message
...
> Julie Bove wrote:
>>
>> "Sheldon Martin" > wrote in message
>> ...
>>> On Sat, 12 Dec 2020 22:32:23 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>> Normally, my go to white rice is any cheap stuff I can find. I am
>>>> trying to
>>>> stay out of stores right now so no more bulk stuff from Winco. Other
>>>> than
>>>> that, I generally buy the store brand. I use the proportions of 1 cup
>>>> rice
>>>> to one cup water or broth. Might add a little salt, butter or olive
>>>> oil,
>>>> depending on what I make. Bring to a boil, cook on low. covered, for 20
>>>> min.
>>>> Perfect!
>>>>
>>>> But I only recently was able to get the Walmart brand. I'm trying to
>>>> use up
>>>> the older rice. It's Blue Ribbon brand. Looks like any other rice when
>>>> raw.
>>>> I failed to read the package directions. For some reason, it uses 2
>>>> cups of
>>>> water for each cup of rice. Cook time still 20 min.
>>>>
>>>> I will add that I had another rice fail recently for the same reason,
>>>> but
>>>> that was minor. It was a small bag and I added it to some chicken
>>>> broth. I
>>>> was having stomach issues then and didn't pay a lick of attention to
>>>> the
>>>> texture, which was mush by the time it finally cooked.
>>>>
>>>> This time it was worse! I used 3 cups of rice. At 20 minutes, it was
>>>> dry and
>>>> raw. I kept adding more water, cooking more. Nope. At 2.5 hours of
>>>> cooking,
>>>> I had some soupy, gummy, rice that was still hard in the middle. Argh!
>>>> I
>>>> give up. I transferred it to my big pasta pot and after it cools, I'll
>>>> toss
>>>> it.
>>>>
>>>> I'm trying again now using the correct proportions of rice and water,
>>>> but if
>>>> this is another fail, I'm going to toss the rest of it which
>>>> unfortunately
>>>> is several large bags. We have had such a long grain rice shortage here
>>>> that
>>>> when I did find it, I bought several bags.
>>>>
>>>> I do know that not all rices cook the same way. Such as brown rice,
>>>> light
>>>> brown rice, Basmati, Jasmine, short grain, medium grain, instant,
>>>> converted,etc. But from the way the front of the package looks, it's an
>>>> ordinary long grain white rice. Why the big difference?
>>>>
>>>> Update on next batch. Followed directions to a tee. It did say to cook
>>>> for
>>>> 20 min. or until water was absorbed. At 20 min. Very little water was
>>>> absorbed and the rice was hard. At 38 min., the rice was slightly gummy
>>>> but
>>>> cooked through. Certainly not worth the price I paid for it. Grr..
>>>
>>> No matter which white rice I bring 1 cup of rice (with a pinch of
>>> kosher salt and a small pat of unsalted butter) and 2 scant cups of
>>> water to a boil (a wee bit less than 2 cups water), turn down the heat
>>> to a low simmer, stir, and let cook (covered) for 20 minutes... turn
>>> off the heat and let sit covered for 20 more minutes, then fluff with
>>> a fork and eat. Always perfect! I don't do brown rice, I hate it,
>>> makes me gack. I sometimes do the same but with 50/50 rice and orzo.
>>> I regularly use Goya rice, been a long time since I've used others. I
>>> don't buy any imported/Asian rice, those are ALL grown fertilized with
>>> raw sewage. Rice grown in the US needs no washing, in fact most are
>>> enriched, washing removes the added vitamins.
>>
>> I can't get Goya here unless I send away for it. And it's very expensive!
>
> Natcherly. it costs more because it's the finest rice in the universe.
>
> The asian rice is not only grown in sewers, but it also has rat turds in
> it.

I once bought rice with rat turds in it. I couldn't remember where I bought
it. Found out later it was Central Market. I wrote to the company. Even sent
them pics. No response. The bag wasn't even open. They were clearly visible
at the bottom of the stand up bag. Angela was sick at the time and I ran to
the grocery store for a few items. Had I not been in such a hurry, I might
have noticed.

Julie Bove wrote:
>
> "Hank Rogers" > wrote in message
> ...
>> Julie Bove wrote:
>>>
>>> "Sheldon Martin" > wrote in message
>>> ...
>>>> On Sat, 12 Dec 2020 22:32:23 -0800, "Julie Bove"
>>>> > wrote:
>>>>
>>>>> Normally, my go to white rice is any cheap stuff I can find. I
>>>>> am trying to
>>>>> stay out of stores right now so no more bulk stuff from Winco.
>>>>> Other than
>>>>> that, I generally buy the store brand. I use the proportions
>>>>> of 1 cup rice
>>>>> to one cup water or broth. Might add a little salt, butter or
>>>>> olive oil,
>>>>> depending on what I make. Bring to a boil, cook on low.
>>>>> covered, for 20 min.
>>>>> Perfect!
>>>>>
>>>>> But I only recently was able to get the Walmart brand. I'm
>>>>> trying to use up
>>>>> the older rice. It's Blue Ribbon brand. Looks like any other
>>>>> rice when raw.
>>>>> I failed to read the package directions. For some reason, it
>>>>> uses 2 cups of
>>>>> water for each cup of rice. Cook time still 20 min.
>>>>>
>>>>> I will add that I had another rice fail recently for the same
>>>>> reason, but
>>>>> that was minor. It was a small bag and I added it to some
>>>>> chicken broth. I
>>>>> was having stomach issues then and didn't pay a lick of
>>>>> attention to the
>>>>> texture, which was mush by the time it finally cooked.
>>>>>
>>>>> This time it was worse! I used 3 cups of rice. At 20 minutes,
>>>>> it was dry and
>>>>> raw. I kept adding more water, cooking more. Nope. At 2.5
>>>>> hours of cooking,
>>>>> I had some soupy, gummy, rice that was still hard in the
>>>>> middle. Argh! I
>>>>> give up. I transferred it to my big pasta pot and after it
>>>>> cools, I'll toss
>>>>> it.
>>>>>
>>>>> I'm trying again now using the correct proportions of rice and
>>>>> water, but if
>>>>> this is another fail, I'm going to toss the rest of it which
>>>>> unfortunately
>>>>> is several large bags. We have had such a long grain rice
>>>>> shortage here that
>>>>> when I did find it, I bought several bags.
>>>>>
>>>>> I do know that not all rices cook the same way. Such as brown
>>>>> rice, light
>>>>> brown rice, Basmati, Jasmine, short grain, medium grain, instant,
>>>>> converted,etc. But from the way the front of the package
>>>>> looks, it's an
>>>>> ordinary long grain white rice. Why the big difference?
>>>>>
>>>>> Update on next batch. Followed directions to a tee. It did say
>>>>> to cook for
>>>>> 20 min. or until water was absorbed. At 20 min. Very little
>>>>> water was
>>>>> absorbed and the rice was hard. At 38 min., the rice was
>>>>> slightly gummy but
>>>>> cooked through. Certainly not worth the price I paid for it.
>>>>> Grr..
>>>>
>>>> No matter which white rice I bring 1 cup of rice (with a pinch of
>>>> kosher salt and a small pat of unsalted butter) and 2 scant
>>>> cups of
>>>> water to a boil (a wee bit less than 2 cups water), turn down
>>>> the heat
>>>> to a low simmer, stir, and let cook (covered) for 20 minutes...
>>>> turn
>>>> off the heat and let sit covered for 20 more minutes, then
>>>> fluff with
>>>> a fork and eat. Always perfect! I don't do brown rice, I hate it,
>>>> makes me gack. I sometimes do the same but with 50/50 rice and
>>>> orzo.
>>>> I regularly use Goya rice, been a long time since I've used
>>>> others. I
>>>> don't buy any imported/Asian rice, those are ALL grown
>>>> fertilized with
>>>> raw sewage. Rice grown in the US needs no washing, in fact most
>>>> are
>>>> enriched, washing removes the added vitamins.
>>>
>>> I can't get Goya here unless I send away for it. And it's very
>>> expensive!
>>
>> Natcherly. it costs more because it's the finest rice in the
>> universe.
>>
>> The asian rice is not only grown in sewers, but it also has rat
>> turds in it.
>
> I once bought rice with rat turds in it. I couldn't remember where
> I bought it. Found out later it was Central Market. I wrote to the
> company. Even sent them pics. No response. The bag wasn't even
> open. They were clearly visible at the bottom of the stand up bag.
> Angela was sick at the time and I ran to the grocery store for a
> few items. Had I not been in such a hurry, I might have noticed.

Those are put in to flavor the rice, but you can pick them out if
you don't like that flavor.

If you do, do it BEFORE cooking!

On 12/13/2020 10:29 PM, Hank Rogers wrote:
> Julie Bove wrote:
>> I once bought rice with rat turds in it. I couldn't remember where I
>> bought it. Found out later it was Central Market. I wrote to the
>> company. Even sent them pics. No response. The bag wasn't even open.
>> They were clearly visible at the bottom of the stand up bag. Angela
>> was sick at the time and I ran to the grocery store for a few items.
>> Had I not been in such a hurry, I might have noticed.
>
> Those are put in to flavor the rice, but you can pick them out if you
> don't like that flavor.
>
> If you do, do it BEFORE cooking!

I consider rat turds and insect parts a bonus in my food. Extra protein.

Gary wrote:

> On 12/13/2020 10:29 PM, Hank Rogers wrote:
> > Julie Bove wrote:
> > > I once bought rice with rat turds in it. I couldn't remember
> > > where I bought it. Found out later it was Central Market. I wrote
> > > to the company. Even sent them pics. No response. The bag wasn't
> > > even open. They were clearly visible at the bottom of the stand
> > > up bag. Angela was sick at the time and I ran to the grocery
> > > store for a few items. Had I not been in such a hurry, I might
> > > have noticed.
> >
> > Those are put in to flavor the rice, but you can pick them out if
> > you don't like that flavor.
> >
> > If you do, do it BEFORE cooking!
>
> I consider rat turds and insect parts a bonus in my food. Extra
> protein.

Bwhahaha!