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..

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!

Julie Bove wrote:
....
> 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..

i hardly ever throw food out, especially if it is edible.
a texture issue, never, i'd just find another way to reuse
it. it's not like it holds together in chicken and rice
soup or matters if you are mixing it with cooked vegetables
and spices or whatever.


songbird

"songbird" > wrote in message
...
> Julie Bove wrote:
> ...
>> 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..
>
> i hardly ever throw food out, especially if it is edible.
> a texture issue, never, i'd just find another way to reuse
> it. it's not like it holds together in chicken and rice
> soup or matters if you are mixing it with cooked vegetables
> and spices or whatever.

I had several quarts of the stuff. It was not edible. I don't throw away a
lot of food any more. Things were worse when others lived here because
they'd have me buy stuff for them. They'd not eat it. And it was stuff I
wouldn't eat. A bag of this rice was $1.50. I didn't even use half the bag.
The only real loss was my time and the electricity to cook it.

Here's the weird thing. With the rice I usually buy, one cup raw makes two
cups cooked. This stuff said that one cup raw makes two cups cooked. But no.
It made far more than that!

I will carefully use up the rest of what I have, but never buy this again!

In article >, writes:
>Here's the weird thing. With the rice I usually buy, one cup raw makes two
>cups cooked. This stuff said that one cup raw makes two cups cooked. But no.
>It made far more than that!
>I will carefully use up the rest of what I have, but never buy this again!

Let's get this straight: This rice yields more cooked than the brand you
usually buy, but you think that's a reason never to buy it again? If this
"magic" rice really does yield more than two cups cooked to one cup raw, use
less.


Orlando Enrique Fiol
Charlotte, North Carolina
Professional Pianist/Keyboardist, Percussionist and Pedagogue
Ph.D. in Music theory
University of Pennsylvania: November, 2018

"Orlando Enrique Fiol" > wrote in message
...
> In article >, writes:
>>Here's the weird thing. With the rice I usually buy, one cup raw makes two
>>cups cooked. This stuff said that one cup raw makes two cups cooked. But
>>no.
>>It made far more than that!
>>I will carefully use up the rest of what I have, but never buy this again!
>
> Let's get this straight: This rice yields more cooked than the brand you
> usually buy, but you think that's a reason never to buy it again? If this
> "magic" rice really does yield more than two cups cooked to one cup raw,
> use
> less.

The reason I don't want to buy it again is that I don't always like the
finished product. It was fine when I made it as Mexican rice. But then I
made more white rice with just a little butter and some salt. I measured and
cooked it correctly. But at 20 minutes, it was not done and there was about
2" of water sitting on top.

Perhaps the toasting allows the liquid to seep in better? I don't know. I
cooked this last batch for a total of 40 minutes. At that point I gave up.
Took the lid off, turned the heat up and cooked off the rest of the water.
That was about another 10 minutes. The rice was not as soft as I would have
liked, and it was oddly sticky. Long grain rice should never be sticky.

Justin ate the rest of it. I got no complaints. But I think the rest of it
will go in soup or be made into Mexican rice. As white rice, the finished
product left something to be desired.

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!

This is an 'instant rice' (you can tell from the water proportions).

>
> 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.

This is a regular rice. Generally it will be 1 cup rice to 2 cups
water. You'll see dsi1 and I always talking that amount. Minor
variations based on special things like sushi, congee/juk etc.


> 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.

Such is apt to be either more than 2 cups broth (you just made a basic
congee/juk/rice porridge) or it was an instant rice made with 2 cups
broth. Don't despair, it's supposed to do that if the proportions lead
to it.


> 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..

In this case, I suspect it was very old rice but also, it may be ok but
work better in a rice maker than a stove top. That doesn't matter
since you only stove top. Donate unopened bags to local food kitchen.

On 12/13/2020 10:21 AM, cshenk wrote:
> 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!
>
> This is an 'instant rice' (you can tell from the water proportions).
>
Exactly, Carol. If it's a 1:1 ratio it's instant rice.

>> 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.
>
> This is a regular rice. Generally it will be 1 cup rice to 2 cups
> water.
>
Says so right on the any package of long grain white rice. 2:1 ratio.

>> 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.
>
She overcooked it because she wasn't feeling well, didn't set a timer
and let it over cook to mush. It is not the fault of the brand of rice.
She's lucky it didn't burn but likely added too much chicken broth for
that to happen.

> In this case, I suspect it was very old rice but also, it may be ok but
> work better in a rice maker than a stove top. That doesn't matter
> since you only stove top. Donate unopened bags to local food kitchen.
>
She's not about to buy a rice cooker, despite how often she cooks rice.
It's easier to try to blame the brand rather than the cook.

Jill

jmcquown wrote:

> On 12/13/2020 10:21 AM, cshenk wrote:
> > 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!
> >
> > This is an 'instant rice' (you can tell from the water proportions).
> >
> Exactly, Carol. If it's a 1:1 ratio it's instant rice.
>
> > > 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.
> >
> > This is a regular rice. Generally it will be 1 cup rice to 2 cups
> > water.
> >
> Says so right on the any package of long grain white rice. 2:1 ratio.
>
> > > 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.
> >
> She overcooked it because she wasn't feeling well, didn't set a timer
> and let it over cook to mush. It is not the fault of the brand of
> rice. She's lucky it didn't burn but likely added too much chicken
> broth for that to happen.

I'd have added more broth to a true soup and maybe added some cooked or
canned chicken.

There's a Store brand at Harris Teeters that works well with nice big
meaty chunks of chicken.

In Asia, it's often cooked that mushy way deliberately or may be
leftover rice then with broth added to make it that way for a hearty
breakfast ;-)

I had plenty of time to watch local folks and their lunch bento boxes
(but no experience outside Japan for that). Basically they's always
make a little bit more of everything but never waste it. It went
instead in little containers with lunches. Charlotte said it was the
same at school if the kids were Japanese as some of them just didn't
like 'American Food' that much. If I was inport and didn't have duty
the night before, Charlotte took a bento box too and as always, kids
trade goodies at lunch...

https://www.amazon.com/Greenco-Stora...dp/B00U0G3K5G/

That's the little containers. You'd generally have 3-4 of them plus 2
sides and a main with rice in the bottom chamber.

> > In this case, I suspect it was very old rice but also, it may be ok
> > but work better in a rice maker than a stove top. That doesn't
> > matter since you only stove top. Donate unopened bags to local
> > food kitchen.
> >
> She's not about to buy a rice cooker, despite how often she cooks
> rice. It's easier to try to blame the brand rather than the cook.
>
> Jill

True, she's not going to get one. Hopefully she donates the bags and
doesn't add to the waste of food Americans are so well known for.

"cshenk" > wrote in message
...
> jmcquown wrote:
>
>> On 12/13/2020 10:21 AM, cshenk wrote:
>> > 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!
>> >
>> > This is an 'instant rice' (you can tell from the water proportions).
>> >
>> Exactly, Carol. If it's a 1:1 ratio it's instant rice.
>>
>> > > 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.
>> >
>> > This is a regular rice. Generally it will be 1 cup rice to 2 cups
>> > water.
>> >
>> Says so right on the any package of long grain white rice. 2:1 ratio.
>>
>> > > 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.
>> >
>> She overcooked it because she wasn't feeling well, didn't set a timer
>> and let it over cook to mush. It is not the fault of the brand of
>> rice. She's lucky it didn't burn but likely added too much chicken
>> broth for that to happen.
>
> I'd have added more broth to a true soup and maybe added some cooked or
> canned chicken.
>
> There's a Store brand at Harris Teeters that works well with nice big
> meaty chunks of chicken.
>
> In Asia, it's often cooked that mushy way deliberately or may be
> leftover rice then with broth added to make it that way for a hearty
> breakfast ;-)
>
> I had plenty of time to watch local folks and their lunch bento boxes
> (but no experience outside Japan for that). Basically they's always
> make a little bit more of everything but never waste it. It went
> instead in little containers with lunches. Charlotte said it was the
> same at school if the kids were Japanese as some of them just didn't
> like 'American Food' that much. If I was inport and didn't have duty
> the night before, Charlotte took a bento box too and as always, kids
> trade goodies at lunch...
>
> https://www.amazon.com/Greenco-Stora...dp/B00U0G3K5G/
>
> That's the little containers. You'd generally have 3-4 of them plus 2
> sides and a main with rice in the bottom chamber.
>
>> > In this case, I suspect it was very old rice but also, it may be ok
>> > but work better in a rice maker than a stove top. That doesn't
>> > matter since you only stove top. Donate unopened bags to local
>> > food kitchen.
>> >
>> She's not about to buy a rice cooker, despite how often she cooks
>> rice. It's easier to try to blame the brand rather than the cook.
>>
>> Jill
>
> True, she's not going to get one. Hopefully she donates the bags and
> doesn't add to the waste of food Americans are so well known for.

Donating would add to the waste because the recipient isn't going to get any
better results. I am not donating anything to anyone right now unless it is
done online. I'm not going anywhere.

Julie Bove wrote:
>
> "cshenk" > wrote in message
> ...
>> jmcquown wrote:
>>
>>> On 12/13/2020 10:21 AM, cshenk wrote:
>>> > 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!
>>> >
>>> > This is an 'instant rice' (you can tell from the water
>>> proportions).
>>> >
>>> Exactly, Carol.* If it's a 1:1 ratio it's instant rice.
>>>
>>> > > 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.
>>> >
>>> > This is a regular rice.* Generally it will be 1 cup rice to 2
>>> cups
>>> > water.
>>> >
>>> Says so right on the any package of long grain white rice.* 2:1
>>> ratio.
>>>
>>> > > 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.
>>> >
>>> She overcooked it because she wasn't feeling well, didn't set a
>>> timer
>>> and let it over cook to mush.* It is not the fault of the brand of
>>> rice.** She's lucky it didn't burn but likely added too much
>>> chicken
>>> broth for that to happen.
>>
>> I'd have added more broth to a true soup and maybe added some
>> cooked or
>> canned chicken.
>>
>> There's a Store brand at Harris Teeters that works well with nice
>> big
>> meaty chunks of chicken.
>>
>> In Asia, it's often cooked that mushy way deliberately or may be
>> leftover rice then with broth added to make it that way for a hearty
>> breakfast ;-)
>>
>> I had plenty of time to watch local folks and their lunch bento
>> boxes
>> (but no experience outside Japan for that).* Basically they's always
>> make a little bit more of everything but never waste it.* It went
>> instead in little containers with lunches.* Charlotte said it was
>> the
>> same at school if the kids were Japanese as some of them just didn't
>> like 'American Food' that much.* If I was inport and didn't have
>> duty
>> the night before, Charlotte took a bento box too and as always, kids
>> trade goodies at lunch...
>>
>> https://www.amazon.com/Greenco-Stora...dp/B00U0G3K5G/
>>
>>
>> That's the little containers.* You'd generally have 3-4 of them
>> plus 2
>> sides and a main with rice in the bottom chamber.
>>
>>> > In this case, I suspect it was very old rice but also, it may
>>> be ok
>>> > but work better in a rice maker than a stove top.* That doesn't
>>> > matter since you only stove top.* Donate unopened bags to local
>>> > food kitchen.
>>> >
>>> She's not about to buy a rice cooker, despite how often she cooks
>>> rice.** It's easier to try to blame the brand rather than the cook.
>>>
>>> Jill
>>
>> True, she's not going to get one. Hopefully she donates the bags and
>> doesn't add to the waste of food Americans are so well known for.
>
> Donating would add to the waste because the recipient isn't going
> to get any better results. I am not donating anything to anyone
> right now unless it is done online. I'm not going anywhere.

You should just give up on rice. Get some packets of ore-Ida mashed
potatoes instead. You just tear the packet, dump in a bowl, add
water, stir and them microwave it. Do you have a microwave?

"jmcquown" > wrote in message
...
> On 12/13/2020 10:21 AM, cshenk wrote:
>> 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!
>>
>> This is an 'instant rice' (you can tell from the water proportions).
>>
> Exactly, Carol. If it's a 1:1 ratio it's instant rice.

I wouldn't know. I can't stand instant rice.
>
>>> 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.
>>
>> This is a regular rice. Generally it will be 1 cup rice to 2 cups
>> water.
>>
> Says so right on the any package of long grain white rice. 2:1 ratio.

That is what it says on this package. Hmmm... I just looked on the Walmart
package and it says the same thing. Maybe I am losing my mind. I could swear
that I've always used equal amounts.
>
>>> 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.
>>
> She overcooked it because she wasn't feeling well, didn't set a timer and
> let it over cook to mush. It is not the fault of the brand of rice. She's
> lucky it didn't burn but likely added too much chicken broth for that to
> happen.
>
>> In this case, I suspect it was very old rice but also, it may be ok but
>> work better in a rice maker than a stove top. That doesn't matter
>> since you only stove top. Donate unopened bags to local food kitchen.
>>
> She's not about to buy a rice cooker, despite how often she cooks rice.
> It's easier to try to blame the brand rather than the cook.

There was still something wrong when I followed the directions to a tee and
it was uncooked and sitting in water at 20 min . I will not buy a rice
cooker. No place to put one and too expensive.

Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 12/13/2020 10:21 AM, cshenk wrote:
>>> 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!
>>>
>>> This is an 'instant rice' (you can tell from the water
>>> proportions).
>>>
>> Exactly, Carol.* If it's a 1:1 ratio it's instant rice.
>
> I wouldn't know. I can't stand instant rice.
>>
>>>> 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.
>>>
>>> This is a regular rice.* Generally it will be 1 cup rice to 2 cups
>>> water.
>>>
>> Says so right on the any package of long grain white rice.* 2:1
>> ratio.
>
> That is what it says on this package. Hmmm... I just looked on the
> Walmart package and it says the same thing. Maybe I am losing my
> mind. I could swear that I've always used equal amounts.
>>
>>>> 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.
>>>
>> She overcooked it because she wasn't feeling well, didn't set a
>> timer and let it over cook to mush.* It is not the fault of the
>> brand of rice. She's lucky it didn't burn but likely added too
>> much chicken broth for that to happen.
>>
>>> In this case, I suspect it was very old rice but also, it may be
>>> ok but
>>> work better in a rice maker than a stove top.* That doesn't matter
>>> since you only stove top.* Donate unopened bags to local food
>>> kitchen.
>>>
>> She's not about to buy a rice cooker, despite how often she cooks
>> rice. It's easier to try to blame the brand rather than the cook.
>
> There was still something wrong when I followed the directions to a
> tee and it was uncooked and sitting in water at 20 min . I will not
> buy a rice cooker. No place to put one and too expensive.

You'll NEVER figure out how to cook rice without a rice cooker. You
can buy one for about $15. Maybe less this time of year.

"Hank Rogers" > wrote in message
...
> Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 12/13/2020 10:21 AM, cshenk wrote:
>>>> 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!
>>>>
>>>> This is an 'instant rice' (you can tell from the water proportions).
>>>>
>>> Exactly, Carol. If it's a 1:1 ratio it's instant rice.
>>
>> I wouldn't know. I can't stand instant rice.
>>>
>>>>> 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.
>>>>
>>>> This is a regular rice. Generally it will be 1 cup rice to 2 cups
>>>> water.
>>>>
>>> Says so right on the any package of long grain white rice. 2:1 ratio.
>>
>> That is what it says on this package. Hmmm... I just looked on the
>> Walmart package and it says the same thing. Maybe I am losing my mind. I
>> could swear that I've always used equal amounts.
>>>
>>>>> 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.
>>>>
>>> She overcooked it because she wasn't feeling well, didn't set a timer
>>> and let it over cook to mush. It is not the fault of the brand of rice.
>>> She's lucky it didn't burn but likely added too much chicken broth for
>>> that to happen.
>>>
>>>> In this case, I suspect it was very old rice but also, it may be ok but
>>>> work better in a rice maker than a stove top. That doesn't matter
>>>> since you only stove top. Donate unopened bags to local food kitchen.
>>>>
>>> She's not about to buy a rice cooker, despite how often she cooks rice.
>>> It's easier to try to blame the brand rather than the cook.
>>
>> There was still something wrong when I followed the directions to a tee
>> and it was uncooked and sitting in water at 20 min . I will not buy a
>> rice cooker. No place to put one and too expensive.
>
> You'll NEVER figure out how to cook rice without a rice cooker. You can
> buy one for about $15. Maybe less this time of year.

I have no place to put one. I have a small kitchen. I make Mexican/Spanish
rice all the time. Can a rice cooker do that?

On Sun, 13 Dec 2020 14:59:07 -0500, jmcquown >
wrote:

>On 12/13/2020 10:21 AM, cshenk wrote:
>> 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!
>>
>> This is an 'instant rice' (you can tell from the water proportions).
>>
>Exactly, Carol. If it's a 1:1 ratio it's instant rice.
>
>>> 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.
>>
>> This is a regular rice. Generally it will be 1 cup rice to 2 cups
>> water.
>>
>Says so right on the any package of long grain white rice. 2:1 ratio.
>
>>> 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.
>>
>She overcooked it because she wasn't feeling well, didn't set a timer
>and let it over cook to mush. It is not the fault of the brand of rice.
> She's lucky it didn't burn but likely added too much chicken broth for
>that to happen.
>
>> In this case, I suspect it was very old rice but also, it may be ok but
>> work better in a rice maker than a stove top. That doesn't matter
>> since you only stove top. Donate unopened bags to local food kitchen.
>>
>She's not about to buy a rice cooker, despite how often she cooks rice.
> It's easier to try to blame the brand rather than the cook.
>
>Jill

I don't have a rice cooker, I'd never consider one. I was born with
round eyes and curly platinum blond hair and I can still cook rice
perfectly in an ordinary pot. Sometimes when I'm feeling culinarilly
adventurous I find a left over ramen seasoning packet and substitute
rice for ramen noodles... perfectly flavorful rice... sometimes a corn
starch slurry and a beaten egg makes it drop dead good! hehe

On Mon, 14 Dec 2020 14:17:07 -0500, Sheldon Martin >
wrote:

>On Sun, 13 Dec 2020 14:59:07 -0500, jmcquown >
>wrote:
>
>>On 12/13/2020 10:21 AM, cshenk wrote:
>>> 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!
>>>
>>> This is an 'instant rice' (you can tell from the water proportions).
>>>
>>Exactly, Carol. If it's a 1:1 ratio it's instant rice.
>>
>>>> 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.
>>>
>>> This is a regular rice. Generally it will be 1 cup rice to 2 cups
>>> water.
>>>
>>Says so right on the any package of long grain white rice. 2:1 ratio.
>>
>>>> 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.
>>>
>>She overcooked it because she wasn't feeling well, didn't set a timer
>>and let it over cook to mush. It is not the fault of the brand of rice.
>> She's lucky it didn't burn but likely added too much chicken broth for
>>that to happen.
>>
>>> In this case, I suspect it was very old rice but also, it may be ok but
>>> work better in a rice maker than a stove top. That doesn't matter
>>> since you only stove top. Donate unopened bags to local food kitchen.
>>>
>>She's not about to buy a rice cooker, despite how often she cooks rice.
>> It's easier to try to blame the brand rather than the cook.
>>
>>Jill
>
>I don't have a rice cooker, I'd never consider one. I was born with
>round eyes and curly platinum blond hair

Oh? What happened?

Bruce wrote:
> On Mon, 14 Dec 2020 14:17:07 -0500, Sheldon Martin >
> wrote:
>
>> On Sun, 13 Dec 2020 14:59:07 -0500, jmcquown >
>> wrote:
>>
>>> On 12/13/2020 10:21 AM, cshenk wrote:
>>>> 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!
>>>>
>>>> This is an 'instant rice' (you can tell from the water proportions).
>>>>
>>> Exactly, Carol. If it's a 1:1 ratio it's instant rice.
>>>
>>>>> 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.
>>>>
>>>> This is a regular rice. Generally it will be 1 cup rice to 2 cups
>>>> water.
>>>>
>>> Says so right on the any package of long grain white rice. 2:1 ratio.
>>>
>>>>> 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.
>>>>
>>> She overcooked it because she wasn't feeling well, didn't set a timer
>>> and let it over cook to mush. It is not the fault of the brand of rice.
>>> She's lucky it didn't burn but likely added too much chicken broth for
>>> that to happen.
>>>
>>>> In this case, I suspect it was very old rice but also, it may be ok but
>>>> work better in a rice maker than a stove top. That doesn't matter
>>>> since you only stove top. Donate unopened bags to local food kitchen.
>>>>
>>> She's not about to buy a rice cooker, despite how often she cooks rice.
>>> It's easier to try to blame the brand rather than the cook.
>>>
>>> Jill
>>
>> I don't have a rice cooker, I'd never consider one. I was born with
>> round eyes and curly platinum blond hair
>
> Oh? What happened?
>

Don't all jews have blond hair?

Sheldon Martin wrote:

> On Sun, 13 Dec 2020 14:59:07 -0500, jmcquown >
> wrote:
>
> > On 12/13/2020 10:21 AM, cshenk wrote:
> >> 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!
> >>
> >> This is an 'instant rice' (you can tell from the water
> proportions).
> > >
> > Exactly, Carol. If it's a 1:1 ratio it's instant rice.
> >
> >>> 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.
> >>
> >> This is a regular rice. Generally it will be 1 cup rice to 2 cups
> >> water.
> >>
> > Says so right on the any package of long grain white rice. 2:1
> > ratio.
> >
> >>> 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.
> > >
> > She overcooked it because she wasn't feeling well, didn't set a
> > timer and let it over cook to mush. It is not the fault of the
> > brand of rice. She's lucky it didn't burn but likely added too
> > much chicken broth for that to happen.
> >
> >> In this case, I suspect it was very old rice but also, it may be
> ok but >> work better in a rice maker than a stove top. That doesn't
> matter >> since you only stove top. Donate unopened bags to local
> food kitchen. >>
> > She's not about to buy a rice cooker, despite how often she cooks
> > rice. It's easier to try to blame the brand rather than the cook.
> >
> > Jill
>
> I don't have a rice cooker, I'd never consider one. I was born with
> round eyes and curly platinum blond hair and I can still cook rice
> perfectly in an ordinary pot. Sometimes when I'm feeling culinarilly
> adventurous I find a left over ramen seasoning packet and substitute
> rice for ramen noodles... perfectly flavorful rice... sometimes a corn
> starch slurry and a beaten egg makes it drop dead good! hehe

I might try that! It almist sounds like th start of a rice based
eggdrop soup there.

On Sunday, December 13, 2020 at 5:21:22 AM UTC-10, cshenk wrote:
> 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!
> This is an 'instant rice' (you can tell from the water proportions).
> >
> > 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.
> This is a regular rice. Generally it will be 1 cup rice to 2 cups
> water. You'll see dsi1 and I always talking that amount. Minor
> variations based on special things like sushi, congee/juk etc.
> > 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.
> Such is apt to be either more than 2 cups broth (you just made a basic
> congee/juk/rice porridge) or it was an instant rice made with 2 cups
> broth. Don't despair, it's supposed to do that if the proportions lead
> to it.
> > 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..
> In this case, I suspect it was very old rice but also, it may be ok but
> work better in a rice maker than a stove top. That doesn't matter
> since you only stove top. Donate unopened bags to local food kitchen.
I don't know how to cook anything other than Japanese medium grain rice. White people think it's weird that Asians wash their rice but that's the way I learned it. I also let the rice soak for 20 minutes before cooking. During that time, the rice turns from translucent to opaque. This is done to prevent the inside of the grain from being uncooked. I'll pretty much add water to the rice so that the level is about an inch or so above the rice, regardless of how much rice is in the pot. It doesn't make much sense but that's the way I learned it. My induction range allows me to make perfect, scorch-free, rice. I don't need no stinkin' rice cooker. If I had any other stove, I'd just buy an automatic rice cooker.

https://www.youtube.com/watch?v=45wHe9KdmrQ

dsi1 wrote:

> On Sunday, December 13, 2020 at 5:21:22 AM UTC-10, cshenk wrote:
> > 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!
> > This is an 'instant rice' (you can tell from the water proportions).
> > >
> > > 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.
> > This is a regular rice. Generally it will be 1 cup rice to 2 cups
> > water. You'll see dsi1 and I always talking that amount. Minor
> > variations based on special things like sushi, congee/juk etc.
> > > 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.
> > Such is apt to be either more than 2 cups broth (you just made a
> > basic congee/juk/rice porridge) or it was an instant rice made with
> > 2 cups broth. Don't despair, it's supposed to do that if the
> > proportions lead to it.
> > > 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..
> > In this case, I suspect it was very old rice but also, it may be ok
> > but work better in a rice maker than a stove top. That doesn't
> > matter since you only stove top. Donate unopened bags to local food
> > kitchen.

> I don't know how to cook anything other than Japanese medium grain
> rice. White people think it's weird that Asians wash their rice but
> that's the way I learned it.

It's not that weird, just not needed and may be detrimental to proper
sticky rice.

> I also let the rice soak for 20 minutes
> before cooking. During that time, the rice turns from translucent to
> opaque. This is done to prevent the inside of the grain from being
> uncooked.

Using other cooking methods, this is a waste of time.

> I'll pretty much add water to the rice so that the level is
> about an inch or so above the rice, regardless of how much rice is in
> the pot. It doesn't make much sense but that's the way I learned it.
> My induction range allows me to make perfect, scorch-free, rice. I
> don't need no stinkin' rice cooker. If I had any other stove, I'd
> just buy an automatic rice cooker.
>
> https://www.youtube.com/watch?v=45wHe9KdmrQ

Measure it. It will be very close to the 2:1 ratio. The difference
will be if you discard the soaking water (and all the nutrients!)

On Sunday, December 13, 2020 at 3:53:32 PM UTC-6, cshenk wrote:
> dsi1 wrote:
>
> > On Sunday, December 13, 2020 at 5:21:22 AM UTC-10, cshenk wrote:
> > > 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!
> > > This is an 'instant rice' (you can tell from the water proportions).
> > > >
> > > > 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.
> > > This is a regular rice. Generally it will be 1 cup rice to 2 cups
> > > water. You'll see dsi1 and I always talking that amount. Minor
> > > variations based on special things like sushi, congee/juk etc.
> > > > 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.
> > > Such is apt to be either more than 2 cups broth (you just made a
> > > basic congee/juk/rice porridge) or it was an instant rice made with
> > > 2 cups broth. Don't despair, it's supposed to do that if the
> > > proportions lead to it.
> > > > 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..
> > > In this case, I suspect it was very old rice but also, it may be ok
> > > but work better in a rice maker than a stove top. That doesn't
> > > matter since you only stove top. Donate unopened bags to local food
> > > kitchen.
>
> > I don't know how to cook anything other than Japanese medium grain
> > rice. White people think it's weird that Asians wash their rice but
> > that's the way I learned it.
> It's not that weird, just not needed and may be detrimental to proper
> sticky rice.
> > I also let the rice soak for 20 minutes
> > before cooking. During that time, the rice turns from translucent to
> > opaque. This is done to prevent the inside of the grain from being
> > uncooked.
> Using other cooking methods, this is a waste of time.
> > I'll pretty much add water to the rice so that the level is
> > about an inch or so above the rice, regardless of how much rice is in
> > the pot. It doesn't make much sense but that's the way I learned it.
> > My induction range allows me to make perfect, scorch-free, rice. I
> > don't need no stinkin' rice cooker. If I had any other stove, I'd
> > just buy an automatic rice cooker.

I cook it in my Power Quick Pot. It's perfect every time.
> >
> > https://www.youtube.com/watch?v=45wHe9KdmrQ
> Measure it. It will be very close to the 2:1 ratio. The difference
> will be if you discard the soaking water (and all the nutrients!)

I don't look to rice for "nutrients." The rice--and these days it's
always Basmati, and usually white--gets rinsed so there's no
stickiness. Multivitamins cost about 3 or 4 cents a day.

--Bryan

"dsi1" > wrote in message
...
On Sunday, December 13, 2020 at 5:21:22 AM UTC-10, cshenk wrote:
> 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!
> This is an 'instant rice' (you can tell from the water proportions).
> >
> > 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.
> This is a regular rice. Generally it will be 1 cup rice to 2 cups
> water. You'll see dsi1 and I always talking that amount. Minor
> variations based on special things like sushi, congee/juk etc.
> > 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.
> Such is apt to be either more than 2 cups broth (you just made a basic
> congee/juk/rice porridge) or it was an instant rice made with 2 cups
> broth. Don't despair, it's supposed to do that if the proportions lead
> to it.
> > 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..
> In this case, I suspect it was very old rice but also, it may be ok but
> work better in a rice maker than a stove top. That doesn't matter
> since you only stove top. Donate unopened bags to local food kitchen.
I don't know how to cook anything other than Japanese medium grain rice.
White people think it's weird that Asians wash their rice but that's the way
I learned it. I also let the rice soak for 20 minutes before cooking. During
that time, the rice turns from translucent to opaque. This is done to
prevent the inside of the grain from being uncooked. I'll pretty much add
water to the rice so that the level is about an inch or so above the rice,
regardless of how much rice is in the pot. It doesn't make much sense but
that's the way I learned it. My induction range allows me to make perfect,
scorch-free, rice. I don't need no stinkin' rice cooker. If I had any other
stove, I'd just buy an automatic rice cooker.

https://www.youtube.com/watch?v=45wHe9KdmrQ

---

"dsi1" > wrote in message
...
On Sunday, December 13, 2020 at 5:21:22 AM UTC-10, cshenk wrote:
> 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!
> This is an 'instant rice' (you can tell from the water proportions).
> >
> > 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.
> This is a regular rice. Generally it will be 1 cup rice to 2 cups
> water. You'll see dsi1 and I always talking that amount. Minor
> variations based on special things like sushi, congee/juk etc.
> > 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.
> Such is apt to be either more than 2 cups broth (you just made a basic
> congee/juk/rice porridge) or it was an instant rice made with 2 cups
> broth. Don't despair, it's supposed to do that if the proportions lead
> to it.
> > 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..
> In this case, I suspect it was very old rice but also, it may be ok but
> work better in a rice maker than a stove top. That doesn't matter
> since you only stove top. Donate unopened bags to local food kitchen.
I don't know how to cook anything other than Japanese medium grain rice.
White people think it's weird that Asians wash their rice but that's the way
I learned it. I also let the rice soak for 20 minutes before cooking. During
that time, the rice turns from translucent to opaque. This is done to
prevent the inside of the grain from being uncooked. I'll pretty much add
water to the rice so that the level is about an inch or so above the rice,
regardless of how much rice is in the pot. It doesn't make much sense but
that's the way I learned it. My induction range allows me to make perfect,
scorch-free, rice. I don't need no stinkin' rice cooker. If I had any other
stove, I'd just buy an automatic rice cooker.

https://www.youtube.com/watch?v=45wHe9KdmrQ

---

I've had rice that required rinsing and/or soaking. Brown basmati was one
such. There was a white rice but can't remember now what it was.

On 12/13/2020 9:16 PM, Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
> On Sunday, December 13, 2020 at 5:21:22 AM UTC-10, cshenk wrote:
>> 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!
>> This is an 'instant rice' (you can tell from the water proportions).
>> >
>> > 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.
>> This is a regular rice. Generally it will be 1 cup rice to 2 cups
>> water. You'll see dsi1 and I always talking that amount. Minor
>> variations based on special things like sushi, congee/juk etc.
>> > 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.
>> Such is apt to be either more than 2 cups broth (you just made a basic
>> congee/juk/rice porridge) or it was an instant rice made with 2 cups
>> broth. Don't despair, it's supposed to do that if the proportions lead
>> to it.
>> > 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..
>> In this case, I suspect it was very old rice but also, it may be ok but
>> work better in a rice maker than a stove top. That doesn't matter
>> since you only stove top. Donate unopened bags to local food kitchen.
> I don't know how to cook anything other than Japanese medium grain rice.
> White people think it's weird that Asians wash their rice but that's the
> way I learned it. I also let the rice soak for 20 minutes before
> cooking. During that time, the rice turns from translucent to opaque.
> This is done to prevent the inside of the grain from being uncooked.
> I'll pretty much add water to the rice so that the level is about an
> inch or so above the rice, regardless of how much rice is in the pot. It
> doesn't make much sense but that's the way I learned it. My induction
> range allows me to make perfect, scorch-free, rice. I don't need no
> stinkin' rice cooker. If I had any other stove, I'd just buy an
> automatic rice cooker.
>
> https://www.youtube.com/watch?v=45wHe9KdmrQ
>
> ---
>
> I've had rice that required rinsing and/or soaking. Brown basmati was
> one such. There was a white rice but can't remember now what it was.
>
Cooking rice is such a no brainer. Brown rice takes about 40 minutes.
Long grain takes 20 minutes.

Gary wrote:

> On 12/13/2020 9:16 PM, Julie Bove wrote:
> >
> > "dsi1" > wrote in message
> > ...
> > On Sunday, December 13, 2020 at 5:21:22 AM UTC-10, cshenk wrote:
> >> 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!
> >> This is an 'instant rice' (you can tell from the water proportions).
> >> >
> >> > 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.
> >> This is a regular rice. Generally it will be 1 cup rice to 2 cups
> >> water. You'll see dsi1 and I always talking that amount. Minor
> >> variations based on special things like sushi, congee/juk etc.
> >> > 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.
> >> Such is apt to be either more than 2 cups broth (you just made a basic
> >> congee/juk/rice porridge) or it was an instant rice made with 2 cups
> >> broth. Don't despair, it's supposed to do that if the proportions lead
> >> to it.
> >> > 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..
> >> In this case, I suspect it was very old rice but also, it may be ok but
> >> work better in a rice maker than a stove top. That doesn't matter
> >> since you only stove top. Donate unopened bags to local food kitchen.
> > I don't know how to cook anything other than Japanese medium grain rice.
> > White people think it's weird that Asians wash their rice but that's the
> > way I learned it. I also let the rice soak for 20 minutes before
> > cooking. During that time, the rice turns from translucent to opaque.
> > This is done to prevent the inside of the grain from being uncooked.
> > I'll pretty much add water to the rice so that the level is about an
> > inch or so above the rice, regardless of how much rice is in the pot. It
> > doesn't make much sense but that's the way I learned it. My induction
> > range allows me to make perfect, scorch-free, rice. I don't need no
> > stinkin' rice cooker. If I had any other stove, I'd just buy an
> > automatic rice cooker.
> >
> > https://www.youtube.com/watch?v=45wHe9KdmrQ
> >
> > ---
> >
> > I've had rice that required rinsing and/or soaking. Brown basmati was
> > one such. There was a white rice but can't remember now what it was.
> >
> Cooking rice is such a no brainer. Brown rice takes about 40 minutes.
> Long grain takes 20 minutes.


Or for convenience you can get Minute Rice, comes in various types. Also Uncle Ben's and others even have pre - cooked rice, just warm it up, comes in pouches or cups...I keep some pouches of UB's if I need some "quickie" rice:

https://minuterice.com/products/

https://www.unclebens.com/rice-products/all

--
Best
Greg

"dsi1" wrote in message
...

On Sunday, December 13, 2020 at 5:21:22 AM UTC-10, cshenk wrote:
> 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!
> This is an 'instant rice' (you can tell from the water proportions).
> >
> > 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.
> This is a regular rice. Generally it will be 1 cup rice to 2 cups
> water. You'll see dsi1 and I always talking that amount. Minor
> variations based on special things like sushi, congee/juk etc.
> > 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.
> Such is apt to be either more than 2 cups broth (you just made a basic
> congee/juk/rice porridge) or it was an instant rice made with 2 cups
> broth. Don't despair, it's supposed to do that if the proportions lead
> to it.
> > 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..
> In this case, I suspect it was very old rice but also, it may be ok but
> work better in a rice maker than a stove top. That doesn't matter
> since you only stove top. Donate unopened bags to local food kitchen.
I don't know how to cook anything other than Japanese medium grain rice.
White people think it's weird that Asians wash their rice but that's the way
I learned it. I also let the rice soak for 20 minutes before cooking. During
that time, the rice turns from translucent to opaque. This is done to
prevent the inside of the grain from being uncooked. I'll pretty much add
water to the rice so that the level is about an inch or so above the rice,
regardless of how much rice is in the pot. It doesn't make much sense but
that's the way I learned it. My induction range allows me to make perfect,
scorch-free, rice. I don't need no stinkin' rice cooker. If I had any other
stove, I'd just buy an automatic rice cooker.

https://www.youtube.com/watch?v=45wHe9KdmrQ

=====

I wash my rice!!! Why do you think it is weird for people to do that??
Oh I don't let it soak though. I will try it next time)

Oh yes. I have a rice cooker too))) I will try that way of measuring
the water with my finger LOL Do you really do that??))

On Monday, December 14, 2020 at 11:25:34 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
> On Sunday, December 13, 2020 at 5:21:22 AM UTC-10, cshenk wrote:
> > 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!
> > This is an 'instant rice' (you can tell from the water proportions).
> > >
> > > 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.
> > This is a regular rice. Generally it will be 1 cup rice to 2 cups
> > water. You'll see dsi1 and I always talking that amount. Minor
> > variations based on special things like sushi, congee/juk etc.
> > > 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.
> > Such is apt to be either more than 2 cups broth (you just made a basic
> > congee/juk/rice porridge) or it was an instant rice made with 2 cups
> > broth. Don't despair, it's supposed to do that if the proportions lead
> > to it.
> > > 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..
> > In this case, I suspect it was very old rice but also, it may be ok but
> > work better in a rice maker than a stove top. That doesn't matter
> > since you only stove top. Donate unopened bags to local food kitchen.
> I don't know how to cook anything other than Japanese medium grain rice.
> White people think it's weird that Asians wash their rice but that's the way
> I learned it. I also let the rice soak for 20 minutes before cooking. During
> that time, the rice turns from translucent to opaque. This is done to
> prevent the inside of the grain from being uncooked. I'll pretty much add
> water to the rice so that the level is about an inch or so above the rice,
> regardless of how much rice is in the pot. It doesn't make much sense but
> that's the way I learned it. My induction range allows me to make perfect,
> scorch-free, rice. I don't need no stinkin' rice cooker. If I had any other
> stove, I'd just buy an automatic rice cooker.
>
> https://www.youtube.com/watch?v=45wHe9KdmrQ
> =====
>
> I wash my rice!!! Why do you think it is weird for people to do that??
> Oh I don't let it soak though. I will try it next time)
>
> Oh yes. I have a rice cooker too))) I will try that way of measuring
> the water with my finger LOL Do you really do that??))
A lot of people will say that you don't need to wash rice before cooking but for a lot of Asian type folks, that's a horrible notion. You probably don't need to soak for 20 minutes unless you tend to make rice that's not cooked in the center. I don't like to take chance with my rice though. The finger method was the way my mom taught me back in the 60's. I must confess that I never really understood the concept so I always just eyeball the water levels.

https://www.youtube.com/watch?v=53me-ICi_f8

"cshenk" > wrote in message
...
> 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!
>
> This is an 'instant rice' (you can tell from the water proportions).

No. I would never use instant rice. Can't stand the stuff.
>
>>
>> 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.
>
> This is a regular rice. Generally it will be 1 cup rice to 2 cups
> water. You'll see dsi1 and I always talking that amount. Minor
> variations based on special things like sushi, congee/juk etc.

I'll bet you don't use long grain though. And weird. I looked it up and it's
saying everywhere I look to use twice as much water as rice. Maybe I'm
lsoing my memory but I could swear I have always used a cup of rice and a
cup of liquid.
>
>> 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.
>
> Such is apt to be either more than 2 cups broth (you just made a basic
> congee/juk/rice porridge) or it was an instant rice made with 2 cups
> broth. Don't despair, it's supposed to do that if the proportions lead
> to it.

I never use instant rice.
>
>
>> 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..
>
> In this case, I suspect it was very old rice but also, it may be ok but
> work better in a rice maker than a stove top. That doesn't matter
> since you only stove top. Donate unopened bags to local food kitchen.

We don't have any local food kitchens and I would never donate a bad
product. I'll use the rest of it up but be more careful when I cook it.

Julie Bove wrote:
>
> "cshenk" > wrote in message
> ...
>> 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!
>>
>> This is an 'instant rice' (you can tell from the water proportions).
>
> No. I would never use instant rice. Can't stand the stuff.
>>
>>>
>>> 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.
>>
>> This is a regular rice.* Generally it will be 1 cup rice to 2 cups
>> water.* You'll see dsi1 and I always talking that amount.* Minor
>> variations based on special things like sushi, congee/juk etc.
>
> I'll bet you don't use long grain though. And weird. I looked it up
> and it's saying everywhere I look to use twice as much water as
> rice. Maybe I'm lsoing my memory but I could swear I have always
> used a cup of rice and a cup of liquid.
>>
>>> 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.
>>
>> Such is apt to be either more than 2 cups broth (you just made a
>> basic
>> congee/juk/rice porridge) or it was an instant rice made with 2 cups
>> broth.* Don't despair, it's supposed to do that if the
>> proportions lead
>> to it.
>
> I never use instant rice.
>>
>>
>>> 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..
>>
>> In this case, I suspect it was very old rice but also, it may be
>> ok but
>> work better in a rice maker than a stove top.* That doesn't matter
>> since you only stove top.* Donate unopened bags to local food
>> kitchen.
>
> We don't have any local food kitchens and I would never donate a
> bad product. I'll use the rest of it up but be more careful when I
> cook it.

Get the cheapest damn rice cooker you can find (about $15). They
are completely 100% idiot proof. They come with a plastic cup
(chinese sized cup). You add however many cups of raw rice you
want. Look inside the cooker's pot, and find the line labelled with
the number of cups you are cooking. Fill to that level with water,
no need to measure the water. IMPORTANT: Plug it into the wall
outlet. Push the on switch. Come back 20 min later. Time to eat.

On Sunday, December 13, 2020 at 7:21:08 PM UTC-6, Hank Rogers wrote:
>
> Get the cheapest damn rice cooker you can find (about $15). They
> are completely 100% idiot proof. They come with a plastic cup
> (chinese sized cup). You add however many cups of raw rice you
> want. Look inside the cooker's pot, and find the line labelled with
> the number of cups you are cooking. Fill to that level with water,
> no need to measure the water. IMPORTANT: Plug it into the wall
> outlet. Push the on switch. Come back 20 min later. Time to eat.
>
You forget Hank you are talking to the MOST stupid woman on this group.
She can also opt for a microwave rice cooker that also doubles as a
steamer. If Ju-Ju's microwave, taking into consideration the gardener
has not stolen it, she can cook rice in it in 11 minutes. That is if her
microwave is a 1200 watt model.

> wrote in message
...
> On Sunday, December 13, 2020 at 7:21:08 PM UTC-6, Hank Rogers wrote:
>>
>> Get the cheapest damn rice cooker you can find (about $15). They
>> are completely 100% idiot proof. They come with a plastic cup
>> (chinese sized cup). You add however many cups of raw rice you
>> want. Look inside the cooker's pot, and find the line labelled with
>> the number of cups you are cooking. Fill to that level with water,
>> no need to measure the water. IMPORTANT: Plug it into the wall
>> outlet. Push the on switch. Come back 20 min later. Time to eat.
>>
> You forget Hank you are talking to the MOST stupid woman on this group.
> She can also opt for a microwave rice cooker that also doubles as a
> steamer. If Ju-Ju's microwave, taking into consideration the gardener
> has not stolen it, she can cook rice in it in 11 minutes. That is if her
> microwave is a 1200 watt model.

I bought one of those dumb things years ago. Also a microwave pasta cooker.
That was when I was stuck on the couch with the foot injury. Angela had to
do the cooking and was afraid of the stove. Those things only cooked one cup
at a time. And the finished result was not good. I think she tried them
twice. After that we ate nuked baked potatoes almost every night until I was
able to cook again. I don't use my microwave for cooking.

"Hank Rogers" > wrote in message
...
> Julie Bove wrote:
>>
>> "cshenk" > wrote in message
>> ...
>>> 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!
>>>
>>> This is an 'instant rice' (you can tell from the water proportions).
>>
>> No. I would never use instant rice. Can't stand the stuff.
>>>
>>>>
>>>> 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.
>>>
>>> This is a regular rice. Generally it will be 1 cup rice to 2 cups
>>> water. You'll see dsi1 and I always talking that amount. Minor
>>> variations based on special things like sushi, congee/juk etc.
>>
>> I'll bet you don't use long grain though. And weird. I looked it up and
>> it's saying everywhere I look to use twice as much water as rice. Maybe
>> I'm lsoing my memory but I could swear I have always used a cup of rice
>> and a cup of liquid.
>>>
>>>> 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.
>>>
>>> Such is apt to be either more than 2 cups broth (you just made a basic
>>> congee/juk/rice porridge) or it was an instant rice made with 2 cups
>>> broth. Don't despair, it's supposed to do that if the proportions lead
>>> to it.
>>
>> I never use instant rice.
>>>
>>>
>>>> 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..
>>>
>>> In this case, I suspect it was very old rice but also, it may be ok but
>>> work better in a rice maker than a stove top. That doesn't matter
>>> since you only stove top. Donate unopened bags to local food kitchen.
>>
>> We don't have any local food kitchens and I would never donate a bad
>> product. I'll use the rest of it up but be more careful when I cook it.
>
> Get the cheapest damn rice cooker you can find (about $15). They are
> completely 100% idiot proof. They come with a plastic cup (chinese sized
> cup). You add however many cups of raw rice you want. Look inside the
> cooker's pot, and find the line labelled with the number of cups you are
> cooking. Fill to that level with water, no need to measure the water.
> IMPORTANT: Plug it into the wall outlet. Push the on switch. Come back 20
> min later. Time to eat.

Nope. No counter space or place to store it. Kitchen is tiny. Also, I rarely
cook Asian food. Normally the rice I make is Mexican or Spanish. Doubt that
would work in a rice cooker.

Julie Bove wrote:

>
> "Hank Rogers" > wrote in message
> ...
> > Julie Bove wrote:
> > >
> >>"cshenk" > wrote in message
> ...
> > > > 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!
> > > >
> > > > This is an 'instant rice' (you can tell from the water
> > > > proportions).
> > >
> > > No. I would never use instant rice. Can't stand the stuff.
> > > >
> > > > >
> > > > > 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.
> > > >
> > > > This is a regular rice. Generally it will be 1 cup rice to 2
> > > > cups water. You'll see dsi1 and I always talking that amount.
> > > > Minor variations based on special things like sushi, congee/juk
> > > > etc.
> > >
> > > I'll bet you don't use long grain though. And weird. I looked it
> > > up and it's saying everywhere I look to use twice as much water
> > > as rice. Maybe I'm lsoing my memory but I could swear I have
> > > always used a cup of rice and a cup of liquid.
> > > >
> > > > > 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.
> > > >
> > > > Such is apt to be either more than 2 cups broth (you just made
> > > > a basic congee/juk/rice porridge) or it was an instant rice
> > > > made with 2 cups broth. Don't despair, it's supposed to do that
> > > > if the proportions lead to it.
> > >
> > > I never use instant rice.
> > > >
> > > >
> > > > > 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..
> > > >
> > > > In this case, I suspect it was very old rice but also, it may
> > > > be ok but work better in a rice maker than a stove top. That
> > > > doesn't matter since you only stove top. Donate unopened bags
> > > > to local food kitchen.
> > >
> > > We don't have any local food kitchens and I would never donate a
> > > bad product. I'll use the rest of it up but be more careful when
> > > I cook it.
> >
> > Get the cheapest damn rice cooker you can find (about $15). They
> > are completely 100% idiot proof. They come with a plastic cup
> > (chinese sized cup). You add however many cups of raw rice you
> > want. Look inside the cooker's pot, and find the line labelled
> > with the number of cups you are cooking. Fill to that level with
> > water, no need to measure the water. IMPORTANT: Plug it into the
> > wall outlet. Push the on switch. Come back 20 min later. Time to
> > eat.
>
> Nope. No counter space or place to store it. Kitchen is tiny. Also, I
> rarely cook Asian food. Normally the rice I make is Mexican or
> Spanish. Doubt that would work in a rice cooker.

Blink: Ok, this is hopeless.

Julie Bove wrote:

>
> "cshenk" > wrote in message
> ...
> > 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!
> >
> > This is an 'instant rice' (you can tell from the water proportions).
>
> No. I would never use instant rice. Can't stand the stuff.
> >
> > >
> > > 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.
> >
> > This is a regular rice. Generally it will be 1 cup rice to 2 cups
> > water. You'll see dsi1 and I always talking that amount. Minor
> > variations based on special things like sushi, congee/juk etc.
>
> I'll bet you don't use long grain though. And weird. I looked it up
> and it's saying everywhere I look to use twice as much water as rice.
> Maybe I'm lsoing my memory but I could swear I have always used a cup
> of rice and a cup of liquid.
> >
> > > 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.
> >
> > Such is apt to be either more than 2 cups broth (you just made a
> > basic congee/juk/rice porridge) or it was an instant rice made with
> > 2 cups broth. Don't despair, it's supposed to do that if the
> > proportions lead to it.
>
> I never use instant rice.
> >
> >
> > > 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..
> >
> > In this case, I suspect it was very old rice but also, it may be ok
> > but work better in a rice maker than a stove top. That doesn't
> > matter since you only stove top. Donate unopened bags to local
> > food kitchen.
>
> We don't have any local food kitchens and I would never donate a bad
> product. I'll use the rest of it up but be more careful when I cook
> it.

It's instant rice if it is 1:1 water/rice. Much of the 'cheapest rice'
is instant.

Yes, you DO have local food banks Julie. Here is one of yours:

https://www.hopelink.org/

"cshenk" > wrote in message
...
> Julie Bove wrote:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > 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!
>> >
>> > This is an 'instant rice' (you can tell from the water proportions).
>>
>> No. I would never use instant rice. Can't stand the stuff.
>> >
>> > >
>> > > 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.
>> >
>> > This is a regular rice. Generally it will be 1 cup rice to 2 cups
>> > water. You'll see dsi1 and I always talking that amount. Minor
>> > variations based on special things like sushi, congee/juk etc.
>>
>> I'll bet you don't use long grain though. And weird. I looked it up
>> and it's saying everywhere I look to use twice as much water as rice.
>> Maybe I'm lsoing my memory but I could swear I have always used a cup
>> of rice and a cup of liquid.
>> >
>> > > 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.
>> >
>> > Such is apt to be either more than 2 cups broth (you just made a
>> > basic congee/juk/rice porridge) or it was an instant rice made with
>> > 2 cups broth. Don't despair, it's supposed to do that if the
>> > proportions lead to it.
>>
>> I never use instant rice.
>> >
>> >
>> > > 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..
>> >
>> > In this case, I suspect it was very old rice but also, it may be ok
>> > but work better in a rice maker than a stove top. That doesn't
>> > matter since you only stove top. Donate unopened bags to local
>> > food kitchen.
>>
>> We don't have any local food kitchens and I would never donate a bad
>> product. I'll use the rest of it up but be more careful when I cook
>> it.
>
> It's instant rice if it is 1:1 water/rice. Much of the 'cheapest rice'
> is instant.

If it was instant, it would say instant. I never buy that.
>
> Yes, you DO have local food banks Julie. Here is one of yours:
>
> https://www.hopelink.org/

"cshenk" > wrote in message
...
> Julie Bove wrote:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > 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!
>> >
>> > This is an 'instant rice' (you can tell from the water proportions).
>>
>> No. I would never use instant rice. Can't stand the stuff.
>> >
>> > >
>> > > 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.
>> >
>> > This is a regular rice. Generally it will be 1 cup rice to 2 cups
>> > water. You'll see dsi1 and I always talking that amount. Minor
>> > variations based on special things like sushi, congee/juk etc.
>>
>> I'll bet you don't use long grain though. And weird. I looked it up
>> and it's saying everywhere I look to use twice as much water as rice.
>> Maybe I'm lsoing my memory but I could swear I have always used a cup
>> of rice and a cup of liquid.
>> >
>> > > 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.
>> >
>> > Such is apt to be either more than 2 cups broth (you just made a
>> > basic congee/juk/rice porridge) or it was an instant rice made with
>> > 2 cups broth. Don't despair, it's supposed to do that if the
>> > proportions lead to it.
>>
>> I never use instant rice.
>> >
>> >
>> > > 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..
>> >
>> > In this case, I suspect it was very old rice but also, it may be ok
>> > but work better in a rice maker than a stove top. That doesn't
>> > matter since you only stove top. Donate unopened bags to local
>> > food kitchen.
>>
>> We don't have any local food kitchens and I would never donate a bad
>> product. I'll use the rest of it up but be more careful when I cook
>> it.
>
> It's instant rice if it is 1:1 water/rice. Much of the 'cheapest rice'
> is instant.
>
> Yes, you DO have local food banks Julie. Here is one of yours:
>
> https://www.hopelink.org/

Of course we have food banks. I checked your link. Those places are not
local to me. I am trying not to set foot in a store and that would be the
only way I could donate food. I will go to Winco tomorrow but will likely
only buy paper towels as they have the cheapest. They do *not* have a food
donation bin. I would *never* donate something like this rice (which seems
faulty) to a food bank. For one thing, most of the people here who are
served by the food banks are homeless or living in their cars. They have no
way to cook anything! My local food bank (Maltby) is generally pretty
specific as to what they will and will not take. I have not checked the
website recently but at one time they had their own sources of beans and
rice. I also know that PCC (a local chain of stores) normally packages
beans, rice and other bulk things for the food banks.

Nothing is normal here now though. They are not allowed to distribute food
as they usually do. I don't know the specifics of what Maltby does now
though. Some deliver boxes on doorsteps. Some have people drive through.
Boxes are made up ahead of time. There is no "shopping" as it used to be and
the staff is very limited.