Hi,

I recently noticed that the lid for the saucepan that I always use to
cook rice no longer fits snugly. So now my rice is undercooked every
time. I'm not sure if the pan was cheap (roommate's, and it's not that
old) or if we mistreated the lid or if this just happens, but I was
wondering if you all have any clever solutions before I start making my
own. An old thread suggested adding more water, but that seems like
it's solving the wrong problem. I figure a rubber band around the
inner lip might seal better, although it isn't very long-term.

Any insights are appreciated.

Brandan L.
--
bclennox AT eos DOT ncsu DOT edu

"LaDainian Tomlinson" > wrote in message
...
> Hi,
>
> I recently noticed that the lid for the saucepan that I always use to
> cook rice no longer fits snugly. So now my rice is undercooked every
> time. I'm not sure if the pan was cheap (roommate's, and it's not that
> old) or if we mistreated the lid or if this just happens, but I was
> wondering if you all have any clever solutions before I start making my
> own. An old thread suggested adding more water, but that seems like
> it's solving the wrong problem. I figure a rubber band around the
> inner lip might seal better, although it isn't very long-term.
>

If the misfit is due to damage, I think you could tell from examining the
lid and pan.

Any particular reason why you wouldn't simply replace the pan and lid. If
you puchase good quality cookware it will last a long time and will be
resistant to damage and deterioration. It I have some stainless pots and
pans with copper clad bottoms that have been in use for over 30 years.

On 16 Feb 2004, "Sam D." > wrote in
rec.food.cooking:

> If the misfit is due to damage, I think you could tell from
> examining the lid and pan.
>
> Any particular reason why you wouldn't simply replace the pan and
> lid. If you puchase good quality cookware it will last a long time
> and will be resistant to damage and deterioration. It I have
> some stainless pots and pans with copper clad bottoms that have
> been in use for over 30 years.

I haven't bought a new set primarily because I'm cheap and we've
already got a set that pretty much does its job. Plus these pans are
only 6 months old. I also don't want to buy anything too terribly nice
because I don't completely trust my housemates to be as obsessively
careful as I would. I'm already seeing scratches in the teflon of
these. I'll buy some good equipment eventually, or get some for
graduation more than likely.

Thanks for the input,

Brandan L.
--
bclennox AT eos DOT ncsu DOT edu

"LaDainian Tomlinson" > wrote in message
...
: Hi,
:
: I recently noticed that the lid for the saucepan that I always
use to
: cook rice no longer fits snugly. So now my rice is undercooked
every
: time. I'm not sure if the pan was cheap (roommate's, and it's
not that
: old) or if we mistreated the lid or if this just happens, but I
was
: wondering if you all have any clever solutions before I start
making my
: own. An old thread suggested adding more water, but that seems
like
: it's solving the wrong problem. I figure a rubber band around
the
: inner lip might seal better, although it isn't very long-term.
:
: Any insights are appreciated.
:
: Brandan L.
: --
: bclennox AT eos DOT ncsu DOT edu
=========

Well... the el-cheapo in me would cover the pan in foil. <shrug>

There are also those 'universal' lids that have ridges built in
that can cover multiple sized pans... but I don't know if it
would seal well enough for rice...
--
Cyndi
<Remove a "b" to reply>

"Rick & Cyndi" > wrote in
news:4NeYb.326768$I06.3373909@attbi_s01:

> "LaDainian Tomlinson" > wrote in message
> ...
>: Hi,
>:
>: I recently noticed that the lid for the saucepan that I always
> use to
>: cook rice no longer fits snugly. So now my rice is undercooked
> every
>: time. I'm not sure if the pan was cheap (roommate's, and it's
> not that
>: old) or if we mistreated the lid or if this just happens, but I
> was
>: wondering if you all have any clever solutions before I start
> making my
>: own. An old thread suggested adding more water, but that seems
> like
>: it's solving the wrong problem. I figure a rubber band around
> the
>: inner lip might seal better, although it isn't very long-term.
>:
>: Any insights are appreciated.
>:
>: Brandan L.
>: --
>: bclennox AT eos DOT ncsu DOT edu
> =========
>
> Well... the el-cheapo in me would cover the pan in foil. <shrug>
>
> There are also those 'universal' lids that have ridges built in
> that can cover multiple sized pans... but I don't know if it
> would seal well enough for rice...

Cheap fix is to cover the pot with a towel then the lid. Oh course being
careful the towel doesn't have a chance of touching the heat source,
kitchen fires aren't fun.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

On 16 Feb 2004, "Rick & Cyndi" > wrote in
rec.food.cooking:

> Well... the el-cheapo in me would cover the pan in foil. <shrug>

I thought about that too, but it seems pretty wasteful. Not a bad
temporary fix though.

> There are also those 'universal' lids that have ridges built in
> that can cover multiple sized pans... but I don't know if it
> would seal well enough for rice...

I'll look into that. Maybe I could put some epoxy to snug it up a
little, or clamp the lid with a vice...

Brandan L.
--
bclennox AT eos DOT ncsu DOT edu

On Wed, 18 Feb 2004 00:35:40 GMT, LaDainian Tomlinson wrote:

> On 16 Feb 2004, "Rick & Cyndi" > wrote in
> rec.food.cooking:
>
>> Well... the el-cheapo in me would cover the pan in foil. <shrug>
>
> I thought about that too, but it seems pretty wasteful. Not a bad
> temporary fix though.
>
>> There are also those 'universal' lids that have ridges built in
>> that can cover multiple sized pans... but I don't know if it
>> would seal well enough for rice...
>
> I'll look into that. Maybe I could put some epoxy to snug it up a
> little, or clamp the lid with a vice...
>
> Brandan L.

Or just a sheet of aluminium foil loosely over the pan, then put the lid on
top of that, so the foils is sandwhiched in between. It works well for the
loose lids I have when I need a snug fit.
--
Tim.

If the human brain were simple enough that we could understand it, we would
be so simple that we couldn't.

LaDainian Tomlinson wrote:

> I recently noticed that the lid for the saucepan that I
> always use to cook rice no longer fits snugly. So now my
> rice is undercooked every time.

I'm confused...
Sure, we have two very differing methods to
cook rice I cook mine without the lid,
just boiling it the time it needs, from
20 minutes for raw (not wild) rice, to
the 10 or less for parboiled rice.
How does that saucepan works? Isn't it
just a bowl where to boil salted water
and rice?

Vilco

"Vilco [out]" > wrote in message ...
> LaDainian Tomlinson wrote:
>
> > I recently noticed that the lid for the saucepan that I
> > always use to cook rice no longer fits snugly. So now my
> > rice is undercooked every time.
>
> I'm confused...
> Sure, we have two very differing methods to
> cook rice I cook mine without the lid,
> just boiling it the time it needs, from
> 20 minutes for raw (not wild) rice, to
> the 10 or less for parboiled rice.
> How does that saucepan works? Isn't it
> just a bowl where to boil salted water
> and rice?
>
> Vilco

That actually works pretty good. Use 4x the water or more, boil like pasta,
and just drain it afterwards. You lose some nutrients that way, but you
also lose the stickiness.

As for the original "lid problem" it could be a matter of the pan having
gotten bumped or dropped and knocked out of round, then the lip of the lid
sits partly on top of the rim instead of dropping into the rim. That
problem can be solved with some careful knocks with a mallet or a piece of
wood, to reshape the rim into a circle.

>From: "Dan Levy"

>That actually works pretty good. Use 4x the water or more, boil like pasta,
>and just drain it afterwards. You lose some nutrients that way, but you
>also lose the stickiness.
>

[ . . . ]

I cook rice in a pot without a lid. 1 part rice to three parts water, cooked
at a boil until the water evaporates. The rice is fully cooked and chewy.

On Tue, 17 Feb 2004 14:21:19 +0100, Vilco [out] wrote:

> LaDainian Tomlinson wrote:
>
>> I recently noticed that the lid for the saucepan that I
>> always use to cook rice no longer fits snugly. So now my
>> rice is undercooked every time.
>
> I'm confused...
> Sure, we have two very differing methods to
> cook rice I cook mine without the lid,
> just boiling it the time it needs, from
> 20 minutes for raw (not wild) rice, to
> the 10 or less for parboiled rice.
> How does that saucepan works? Isn't it
> just a bowl where to boil salted water
> and rice?
>
> Vilco

It depends on the rice. I likke to cook long grain American rice in lots of
water like pasta, but Basmati just has to be steamed in a little water in a
closed pan.
--
Tim.

If the human brain were simple enough that we could understand it, we would
be so simple that we couldn't.

On Wed, 18 Feb 2004 10:17:25 GMT, Tim Challenger
<"timothy(dot)challenger(at)apk(dot)at"> wrote:

>It depends on the rice. I likke to cook long grain American rice in lots of
>water like pasta, but Basmati just has to be steamed in a little water in a
>closed pan.

I cook all rice (including Basmati) by bringing a quantity of water to
a boil (exact amount unimportant), rinsing the rice and adding it,
boiling until done, draining it, and leaving it covered for a few
minutes to fluff up a bit. It always turns out perfect.

Tracy R.

On Wed, 18 Feb 2004 08:50:43 -0600, ravinwulf wrote:

> On Wed, 18 Feb 2004 10:17:25 GMT, Tim Challenger
> <"timothy(dot)challenger(at)apk(dot)at"> wrote:
>
>>It depends on the rice. I likke to cook long grain American rice in lots of
>>water like pasta, but Basmati just has to be steamed in a little water in a
>>closed pan.
>
> I cook all rice (including Basmati) by bringing a quantity of water to
> a boil (exact amount unimportant), rinsing the rice and adding it,
> boiling until done, draining it, and leaving it covered for a few
> minutes to fluff up a bit. It always turns out perfect.
>
> Tracy R.

I find the basmati loses most of its aroma if I do it that way. And it
tends to get cooked on the outside too quickly, so the outside is soggy
while the inside is still uncooked. The worst of both worlds, so to speak.

--
Tim.

If the human brain were simple enough that we could understand it, we would
be so simple that we couldn't.

> ravinwulf writes:

Tim Challenger wrote:
>
>>It depends on the rice. I likke to cook long grain American rice in lots of
>>water like pasta.
>
>I cook all rice by bringing a quantity of >water to a boil boiling until done,
draining it.

White rice contains little enough nutrition... by yoose's method, tossing the
cooking water down the drain, especially with enriched rice, you'd do better to
drink the cooking water and shitcan the rice. With aromatic rices you're
tossing out most of the aroma too... maybe if yoose would receive proper
nutrition yer IQs would improve enough that using measuring cups and telling
time would be within your realm of possiblities. Now I'm wondering if yoose
don't cook everything in kind, in tons of water and then toss the enriched
water down the drain... boiled ribs anyone?


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

> White rice contains little enough nutrition... by yoose's method, tossing the
> cooking water down the drain, especially with enriched rice, you'd do better to
> drink the cooking water and shitcan the rice.


Essentially they're tossing out a minuscule amount of non-complete (in
other words worthless) B Vitamins. Essentially it makes no difference
what-so-ever whether they rinse the rice or not.

~john

In article >, Vilco [out] > wrote:

> LaDainian Tomlinson wrote:
>
> > I recently noticed that the lid for the saucepan that I
> > always use to cook rice no longer fits snugly. So now my
> > rice is undercooked every time.
>
Note to original poster. If you want to cook rice with covered pot,
after the first boil, when you turn your burner down to its lowest
setting, or off, seal your pot top with a cotton towel or some plastic
wrap. Don't know how the new Glad "seal" wrap responds to heat, but you
might be able to use it, replacing your top all together. Then again
the seal wrap might blow. Use a towel.