>Hi, on the packet of whole grain rice it says to add twice the quantity of
>water as rice and simmer for 40 minutes without stirring. why would they
>say without stirring? what difference would that make?
The rice gets clumpy and sticky if disturbed much during cooking. This
is because extra starch gets released into the water, and eventually
sets on the rice as the water gets absorbed.

Hi, on the packet of whole grain rice it says to add twice the quantity of
water as rice and simmer for 40 minutes without stirring. why would they
say without stirring? what difference would that make?

jw 1111 wrote:
> Hi, on the packet of whole grain rice it says to add twice the
> quantity of water as rice and simmer for 40 minutes without stirring.
> why would they say without stirring? what difference would that make?

If you lift the lid to stir it or to take a peek, the rice cooks more slowly
since you just let all the heat out. It doesn't cook the way it should
wiithout the steam. #1 rule with rice is to just leave it alone; why the
heck do you want to stir it, anyway? You could go watch a sitcom or
something <G>

Jill

jw 1111 wrote:
> Hi, on the packet of whole grain rice it says to add twice the quantity of
> water as rice and simmer for 40 minutes without stirring. why would they
> say without stirring? what difference would that make?

Once the rice starts cooking, the grains become softer, and will break
easier. This will make the rice very sticky. Also, keep the lid on.
Taking the lid off will release the heated vapor and steam and cause
the rice to cook slower, and perhaps even absorb less liquid.

The 40 minutes sounds like wild rice, as most other rices require less
time. I usually use basmati which takes about 20 minutes.

If it is plain rice, you can spice it up simply by tossing some spices
in the water. For a small coffe cup full of rice, I often add four or
five bruised cardamom seeds, a broken cinnamon stick, and three or four
cloves. Also, a bit of salt and maybe a tablespoon of butter. Butter
and salt can be added later, but it works fine this way too. If I'm
feeling festive, I might even add a bit of dried coconut and/or
substitute some coconut milk for some of the water.

Dean G.

In article >,
"jmcquown" > wrote:

> jw 1111 wrote:
> > Hi, on the packet of whole grain rice it says to add twice the
> > quantity of water as rice and simmer for 40 minutes without stirring.
> > why would they say without stirring? what difference would that make?
>
> If you lift the lid to stir it or to take a peek, the rice cooks more slowly
> since you just let all the heat out. It doesn't cook the way it should
> wiithout the steam. #1 rule with rice is to just leave it alone; why the
> heck do you want to stir it, anyway? You could go watch a sitcom or
> something <G>
>
> Jill

Fear of sticking or burning, maybe. Especially if you don't have a
reliable "really low" heat setting. I do my white rice in the microwave
and don't fuss about sticking. Works great.
--
-Barb
<http://jamlady.eboard.com> Updated 4-2-06, Church review #11

"If it's not worth doing to excess, it's not worth doing at all."

"Dean G." > wrote in
oups.com:

>
> jw 1111 wrote:
>> Hi, on the packet of whole grain rice it says to add twice the
>> quantity of water as rice and simmer for 40 minutes without stirring.
>> why would they say without stirring? what difference would that
>> make?
>
> Once the rice starts cooking, the grains become softer, and will break
> easier. This will make the rice very sticky. Also, keep the lid on.
> Taking the lid off will release the heated vapor and steam and cause
> the rice to cook slower, and perhaps even absorb less liquid.
>
> The 40 minutes sounds like wild rice, as most other rices require less
> time. I usually use basmati which takes about 20 minutes.
>
> If it is plain rice, you can spice it up simply by tossing some spices
> in the water. For a small coffe cup full of rice, I often add four or
> five bruised cardamom seeds, a broken cinnamon stick, and three or
> four cloves. Also, a bit of salt and maybe a tablespoon of butter.
> Butter and salt can be added later, but it works fine this way too. If
> I'm feeling festive, I might even add a bit of dried coconut and/or
> substitute some coconut milk for some of the water.
>
> Dean G.


I never stir. I think Julia Child taught us this. It's a rainstorm
inside. After twenty five minutes when you uncover and remove from heat,
you'll notice all the holes where the steam constantly rises and falls
(if that's a fair explanation).

OH... "fluff and sever!"

Andy

Dean G. wrote:

> The 40 minutes sounds like wild rice, as most other rices require less
> time. I usually use basmati which takes about 20 minutes.

Or possibly brown rice. I cook thzat from 45 mins to an hour.

"Jude" > wrote in news:1144164812.088406.236860
@e56g2000cwe.googlegroups.com:

> Dean G. wrote:
>
>> The 40 minutes sounds like wild rice, as most other rices require less
>> time. I usually use basmati which takes about 20 minutes.
>
> Or possibly brown rice. I cook thzat from 45 mins to an hour.


Jude,

FYI: If you are near a Trader Joe's, in the frozen section they have a box
of organic brown rice. Three packets to a box. Two servings per packet.
Microwaves in three minutes, steam cools in three minutes. Delicious!

Andy

Dean G. wrote:
> jw 1111 wrote:
> > Hi, on the packet of whole grain rice it says to add twice the quantity of
> > water as rice and simmer for 40 minutes without stirring. why would they
> > say without stirring? what difference would that make?
>
> Once the rice starts cooking, the grains become softer, and will break
> easier. This will make the rice very sticky. Also, keep the lid on.
> Taking the lid off will release the heated vapor and steam and cause
> the rice to cook slower, and perhaps even absorb less liquid.
>
> The 40 minutes sounds like wild rice, as most other rices require less
> time. I usually use basmati which takes about 20 minutes.

More likely brown rice.

Sheldon

Melba's Jammin' wrote:
> In article >,
> "jmcquown" > wrote:
>
>> jw 1111 wrote:
>>> Hi, on the packet of whole grain rice it says to add twice the
>>> quantity of water as rice and simmer for 40 minutes without
>>> stirring.
>>> why would they say without stirring? what difference would that
>>> make?
>>
>> If you lift the lid to stir it or to take a peek, the rice cooks
>> more slowly since you just let all the heat out. It doesn't cook
>> the way it should wiithout the steam. #1 rule with rice is to just
>> leave it alone; why the heck do you want to stir it, anyway? You
>> could go watch a sitcom or something <G>
>>
>> Jill
>
> Fear of sticking or burning, maybe. Especially if you don't have a
> reliable "really low" heat setting. I do my white rice in the
> microwave
> and don't fuss about sticking. Works great.

I do suppose you have to know and trust your stove, not to mention your
cookware. I've never had a problem with rice sticking or burning. I was
just taught not to take a peek

jmcquown wrote:

<snip>
>>Fear of sticking or burning, maybe. Especially if you don't have a
>>reliable "really low" heat setting. I do my white rice in the
>>microwave
>>and don't fuss about sticking. Works great.
>
>
> I do suppose you have to know and trust your stove, not to mention your
> cookware. I've never had a problem with rice sticking or burning. I was
> just taught not to take a peek
>
>

I've never been able to cook rice worth a toot by any other method than
the rice maker. The rice maker takes all the guess work out of cooking
rice with no sticking or burning. The rule about not peeking applies
too. I works well with wild, white, or brown rice. I just use the
appropriate 1/2 c measure per for the rice then fill to the desired line
with liquid. Example - 4 x 1/2 c rice fill to level 4 with fluid press
button and wait patiently for rice to cook. My trick with rice is to
always use a liquid with flavour if at all possible. There's very few
times that I will just use water.


--
Theft of someone's intellectual property including digital images is
copyright infringement contrary to DMCA of 1998. There is a two faced
thief here who likes to harass others. Sarah Bennett is another thief
on rfc but worse. She steals pics then tries to sell them as her own.
Some here condone this behaviour. Shame on you!

"Andy" <q> wrote in message ...
> "Dean G." > wrote in
> oups.com:
>
>>
>> jw 1111 wrote:
>>> Hi, on the packet of whole grain rice it says to add twice the
>>> quantity of water as rice and simmer for 40 minutes without stirring.
>>> why would they say without stirring? what difference would that
>>> make?
>>
>> Once the rice starts cooking, the grains become softer, and will break
>> easier. This will make the rice very sticky. Also, keep the lid on.
>> Taking the lid off will release the heated vapor and steam and cause
>> the rice to cook slower, and perhaps even absorb less liquid.
>>
>> The 40 minutes sounds like wild rice, as most other rices require less
>> time. I usually use basmati which takes about 20 minutes.
>>
>> If it is plain rice, you can spice it up simply by tossing some spices
>> in the water. For a small coffe cup full of rice, I often add four or
>> five bruised cardamom seeds, a broken cinnamon stick, and three or
>> four cloves. Also, a bit of salt and maybe a tablespoon of butter.
>> Butter and salt can be added later, but it works fine this way too. If
>> I'm feeling festive, I might even add a bit of dried coconut and/or
>> substitute some coconut milk for some of the water.
>>
>> Dean G.

Thanks, Dean G.
I just made a pot of rice using your suggestion of cardamom seeds and
cinnamon sticks and butter. Cloves don't agree with us except for once a
year pumpkin pie. I'm sure it will be good. Having with some leftover
chicken curry and beet greens.
I had plain jasmine rise with the curry, but since I don't have any rice
left, and not much juice/curry, this will make a nice substitution.
Yes, I love (canned) coconut milk in my rice, too.
Thanks so much.
Dee Dee

Melba's Jammin' wrote:

> I do my white rice in the microwave
> and don't fuss about sticking. Works great.
> --
> -Barb

If I need to make a large quantity and have the time (with a roast or
something else already in the oven) I bake the rice using Paul
Proudhomme's family recipe. It takes a little over an hour, but you
put all the ingredients in a baking dish (rice, stock or water, minced
onion, celery, some herbs), seal it over with foil, and forget about
it. Comes out perfectly done, and the grains are separate, not
clinging together...just the way I like it.

Sandy

On Tue 04 Apr 2006 09:42:13a, Thus Spake Zarathustra, or was it ~patches~?

> jmcquown wrote:
>
> <snip>
>>>Fear of sticking or burning, maybe. Especially if you don't have a
>>>reliable "really low" heat setting. I do my white rice in the
>>>microwave and don't fuss about sticking. Works great.
>>
>>
>> I do suppose you have to know and trust your stove, not to mention your
>> cookware. I've never had a problem with rice sticking or burning. I
>> was just taught not to take a peek
>>
>>
>
> I've never been able to cook rice worth a toot by any other method than
> the rice maker. The rice maker takes all the guess work out of cooking
> rice with no sticking or burning. The rule about not peeking applies
> too. I works well with wild, white, or brown rice. I just use the
> appropriate 1/2 c measure per for the rice then fill to the desired line
> with liquid. Example - 4 x 1/2 c rice fill to level 4 with fluid press
> button and wait patiently for rice to cook. My trick with rice is to
> always use a liquid with flavour if at all possible. There's very few
> times that I will just use water.

Until recently I have always cooked rice on the stovetop with usually very
good results. However, i've been curious about rice cookers, and recently
bought a very inexpensive small unit. It produces excellent results, but
I found that I had to adjust the amount of liquid upward because the
prescribed amount left the rice much too "al dente", in fact quite hard,
even thought it was actually done. Once I established the needed amount,
it's perfect.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On Tue 04 Apr 2006 10:06:59a, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "Andy" <q> wrote in message ...
>> "Dean G." > wrote in
>> oups.com:
>>
>>>
>>> jw 1111 wrote:
>>>> Hi, on the packet of whole grain rice it says to add twice the
>>>> quantity of water as rice and simmer for 40 minutes without stirring.
>>>> why would they say without stirring? what difference would that
>>>> make?
>>>
>>> Once the rice starts cooking, the grains become softer, and will break
>>> easier. This will make the rice very sticky. Also, keep the lid on.
>>> Taking the lid off will release the heated vapor and steam and cause
>>> the rice to cook slower, and perhaps even absorb less liquid.
>>>
>>> The 40 minutes sounds like wild rice, as most other rices require less
>>> time. I usually use basmati which takes about 20 minutes.
>>>
>>> If it is plain rice, you can spice it up simply by tossing some spices
>>> in the water. For a small coffe cup full of rice, I often add four or
>>> five bruised cardamom seeds, a broken cinnamon stick, and three or
>>> four cloves. Also, a bit of salt and maybe a tablespoon of butter.
>>> Butter and salt can be added later, but it works fine this way too. If
>>> I'm feeling festive, I might even add a bit of dried coconut and/or
>>> substitute some coconut milk for some of the water.
>>>
>>> Dean G.
>
> Thanks, Dean G.
> I just made a pot of rice using your suggestion of cardamom seeds and
> cinnamon sticks and butter. Cloves don't agree with us except for once a
> year pumpkin pie. I'm sure it will be good. Having with some leftover
> chicken curry and beet greens.
> I had plain jasmine rise with the curry, but since I don't have any rice
> left, and not much juice/curry, this will make a nice substitution.
> Yes, I love (canned) coconut milk in my rice, too.
> Thanks so much.
> Dee Dee

Next time thrown in a few raisins.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

In article >,
"jmcquown" > wrote:
(snipped)

> > Fear of sticking or burning, maybe. Especially if you don't have a
> > reliable "really low" heat setting. I do my white rice in the
> > microwave and don't fuss about sticking. Works great.
>

> I do suppose you have to know and trust your stove,

I think that's a lot of it. I've got a new stove (~3 weeks in the
house) and am still figuring it out. I'll give the oven a dough-baking
run later in the week for some "bake sale" baking I need to do.

Melba's Jammin' wrote:
> In article >,
> "jmcquown" > wrote:
> (snipped)
>
>>> Fear of sticking or burning, maybe. Especially if you don't have a
>>> reliable "really low" heat setting. I do my white rice in the
>>> microwave and don't fuss about sticking. Works great.
>>
>
>> I do suppose you have to know and trust your stove,
>
> I think that's a lot of it. I've got a new stove (~3 weeks in the
> house) and am still figuring it out. I'll give the oven a
> dough-baking run later in the week for some "bake sale" baking I need
> to do.

Rice is the first thing I ever cooked; I was 9 and lived in Thailand at the
time. I'd make rice for breakfast (in fact I still like rice for breakfast)
and somehow I managed to get it right Never had a problem since,
regardless of the stove. Not sure but I think Mom packed her trusty Revere
Ware and that's probably the pot I used. We had to use water from a big
crock with a tap that had chlorine added to it to purify it, I remember
that, but other than that, just 3 parts water to 1 cup of rice... boil the
water, reduce the heat, cover and simmer 20 minutes. Leave it alone and go
do something. Done! Stir and add salt, pepper and butter when served.

Jill

In article >,
"jmcquown" > wrote:
> crock with a tap that had chlorine added to it to purify it, I remember
> that, but other than that, just 3 parts water to 1 cup of rice.

3:1 ? I've always ever only used 2:1.

Melba's Jammin' wrote:
> "jill" wrote:
> > crock with a tap that had chlorine added to it to purify it, I remember
> > that, but other than that, just 3 parts water to 1 cup of rice.
>
> 3:1 ? I've always ever only used 2:1.

Well, Jill always says she's a soup maven. LOL

I'll buy a 3 for a 2 as a typo.

But then again isn't there a soup-like breakfast dish the orientals
make with rice: guk, gook, goop... something like that.

Sheldon

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:


> > I had plain jasmine rise with the curry, but since I don't have any rice
> > left, and not much juice/curry, this will make a nice substitution.

> Next time thrown in a few raisins.

We like a hamburger curry dish that we've made for decades, stolen from
a restaurant (but we totally forgot to steal the picture, which isn't
surprising, since Al Gore hadn't invented the internet, and there was
certainly no WWW).

I like to put turmeric and a little curry powder in the rice that is
served with. If we have raisins and cashews, I put those in also.
Peanuts work if we have no cashews.

--
Dan Abel

Petaluma, California, USA

jmcquown wrote:
> Rice is the first thing I ever cooked; I was 9 and lived in Thailand at the
> time. I'd make rice for breakfast (in fact I still like rice for breakfast)
> and somehow I managed to get it right Never had a problem since,
> regardless of the stove. Not sure but I think Mom packed her trusty Revere
> Ware and that's probably the pot I used. We had to use water from a big
> crock with a tap that had chlorine added to it to purify it, I remember
> that, but other than that, just 3 parts water to 1 cup of rice... boil the
> water, reduce the heat, cover and simmer 20 minutes. Leave it alone and go
> do something. Done! Stir and add salt, pepper and butter when served.
>
> Jill

No one seems to have mentioned rinsing the rice well to begin. I
usually dump the raw rice into a large bowl and fill with cold water
use my hands to moosh the grains in the water (same action as for
rubbing butter into flour), empty, fill again etc about 4 times or
until the water is clear.
I've usually used 1:1 ratio then, for 3-4 cups add 1 extra; for 4-6
cups add 2 extra cups.
Comes out wonderfully!

Have become very enamoured of Basmati rice of late. Only rice I cook
with these days.

If I've made up a batch of curries I also add the following to the
uncooked rice stir well and then cook:
1 cinnamon quill; 6 squashed cardamom pods; 4 cloves; 2 or 3 curry
leaves; half to 1 teaspoon saffron threads. (1 tsp if it's 6 cups rice)
For Mexican rice (for use with enchiladas) I add a packet of Taco
seasoning mix, cook and about 5 minutes before thoroughly cooked, diced
tomato (minus seeds/pulp) and diced red capsicum. Just before serving I
add a generous handful of grated extra matured cheddar cheese....
seriously nice!

LadyJane
--
"Never trust a skinny cook!"

Kungee is the dish I think you mean Sheldon. <wink>

My Mum had a Chinese exchange student staying with her for two and a
half years and this was Minja's breakfast of choice:

100g uncooked rice
1Tblsp oil
1Tblsp minced garlic
1 Tblsp slivered ginger
200g lean chicken, or pork or prawns, cut into bite sized pieces
1 tsp white pepper
3 Tblsp fish sauce
1 Tblsp roughly chopped coriander leaves
1 Tblsp chopped spring onions (green onions)

Rinse rice well. Place into a saucepan with 2 Litres chicken stock. (or
water or combo of both)
Bring to the boil and simmer slowly until the rice breaks down & looks
like 'porridge'
There should be lots of liquid remaining as the soup base. *
Heat oil in frypan and lightly fry garlic & ginger, add chicken (or
meat of choice) white pepper and fish sauce and stir fry until meat is
cooked.
Add this mixture to the rice and mix well. Simmer for a few minutes.
Add chopped coriander and spring onions just before serving.
*Makes approx 1.5L soup.

It really is a nice soup - though I honestly can't bear thinking about
eating it for breakfast!

cheers,

LadyJane
--
"Never trust a skinny cook!"

LadyJane wrote:

> No one seems to have mentioned rinsing the rice well to begin.

I didn't mention it because I don't think it makes a lot of difference. I rinse it
so that rogue rice husks and insect carcasses will be rinsed away, but I am not
convinced that it makes any difference to the cooking process.

Melba's Jammin' wrote:
> In article >,
> "jmcquown" > wrote:
>> crock with a tap that had chlorine added to it to purify it, I
>> remember that, but other than that, just 3 parts water to 1 cup of
>> rice.
>
> 3:1 ? I've always ever only used 2:1.

You're right; it was a typo. At any rate, don't take the lid off and don't
stir the rice. Just leave it alone

Jillsie

Dave Smith wrote:
> LadyJane wrote:
>
> > No one seems to have mentioned rinsing the rice well to begin.
>
> I didn't mention it because I don't think it makes a lot of difference. I rinse it
> so that rogue rice husks and insect carcasses will be rinsed away, but I am not
> convinced that it makes any difference to the cooking process.

It's a cultural thing - to Asians (Chinese, Japanese, Koreans) it's
absolutely necessary. In addition to rinsing mine multiple times, I
like to soak it at least 30 minutes before starting to cook. It adds
some complexity to the flavor.

Susan B.

In article . com>,
"Sheldon" > wrote:

> But then again isn't there a soup-like breakfast dish the orientals
> make with rice: guk, gook, goop... something like that.
>
> Sheldon

Jook.
--
-Barb
<http://jamlady.eboard.com> Updated 4-2-06, Church review #11

"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin' wrote:
> In article . com>,
> "Sheldon" > wrote:
>
> > But then again isn't there a soup-like breakfast dish the orientals
> > make with rice: guk, gook, goop... something like that.
> >
> > Sheldon
>
> Jook.
> --
> -Barb

Yeah, that's what I was thinking.

http://www.fourwindsnhc.com/recipes/jook.htm

Sheldon

LadyJane wrote:
> Kungee is the dish I think you mean Sheldon. <wink>

Kungee, Congee, I think it's the same as Jook.

http://www.fourwindsnhc.com/recipes/jook.htm

Sheldon

Sheldon wrote:
> Melba's Jammin' wrote:
> > In article . com>,
> > "Sheldon" > wrote:
> >
> > > But then again isn't there a soup-like breakfast dish the orientals
> > > make with rice: guk, gook, goop... something like that.
> > >
> >
> > Jook.
> > --
> > -Barb
>
> Yeah, that's what I was thinking.
>
> http://www.fourwindsnhc.com/recipes/jook.htm
>

Uh huh, jook is made for breakfast and also for New Year's. My uncle
made it about once a month. But not for any fercocktah (that's a
dialect other than Mandarin) so-called "healing" reason, just 'cuz he
and his wife liked it. The website you found it on is ludicrous -- not
that it matters. There's a recipe on epicurious.com that is okay
except that they need to simmer the rice another hour or two. -aem

"sueb" > wrote in message
oups.com...
>
> Dave Smith wrote:
>> LadyJane wrote:
>>
>> > No one seems to have mentioned rinsing the rice well to begin.
>>
>> I didn't mention it because I don't think it makes a lot of difference. I
>> rinse it
>> so that rogue rice husks and insect carcasses will be rinsed away, but I
>> am not
>> convinced that it makes any difference to the cooking process.
>
> It's a cultural thing - to Asians (Chinese, Japanese, Koreans) it's
> absolutely necessary. In addition to rinsing mine multiple times, I
> like to soak it at least 30 minutes before starting to cook. It adds
> some complexity to the flavor.
>
> Susan B.
>
I rinse multiple times until the water runs clear.
(Sometimes I let it sit 30 minutes in water, sometimes not.)
Then after it is drained, I let it sit in a sieve/drainer/colander/over the
pan for 30 minutes before cooking.
Dee Dee

Barb wrote:

> Fear of sticking or burning, maybe. Especially if you don't have a
> reliable "really low" heat setting. I do my white rice in the microwave
> and don't fuss about sticking. Works great.

I think I might have mentioned it before, but it bears repeating: I really,
really, really like my rice cooker. It makes perfect rice every time. It's
one gadget that gets used a LOT in my house.

Bob

LadyJane replied to Sheldon (I put in what Sheldon wrote so that the post
makes sense):

>> isn't there a soup-like breakfast dish the orientals make with rice: guk,
>> gook, goop... something like that.
>
> Kungee is the dish I think you mean Sheldon. <wink>

Another word for congee is "jook." Yes, it's rice gruel.

Bob

On 4 Apr 2006 23:22:01 -0500, Bob Terwilliger wrote:

> LadyJane replied to Sheldon (I put in what Sheldon wrote so that the post
> makes sense):
>
> >> isn't there a soup-like breakfast dish the orientals make with rice: guk,
> >> gook, goop... something like that.
> >
> > Kungee is the dish I think you mean Sheldon. <wink>
>
> Another word for congee is "jook." Yes, it's rice gruel.
>
But it taste good!
--

Practice safe eating. Always use condiments.

LadyJane wrote:
> jmcquown wrote:
>> Rice is the first thing I ever cooked; I was 9 and lived in Thailand
>> at the time. I'd make rice for breakfast (in fact I still like rice
>> for breakfast) and somehow I managed to get it right
>> Jill
>
> No one seems to have mentioned rinsing the rice well to begin.

I've never bothered to rinse rice. I'm sure some cultures insist upon it
but I've never bothered.

Jill

jmcquown wrote:
> LadyJane wrote:
> > jmcquown wrote:
> >> Rice is the first thing I ever cooked; I was 9 and lived in Thailand
> >> at the time. I'd make rice for breakfast (in fact I still like rice
> >> for breakfast) and somehow I managed to get it right
> >> Jill
> >
> > No one seems to have mentioned rinsing the rice well to begin.
>
> I've never bothered to rinse rice. I'm sure some cultures insist upon it
> but I've never bothered.

Rice labeled "Enriched" shouldn't be washed, it's already been cleaned
and had vitamins added... washing just rinses away the added vitamins.
All other rice, especially any imports to the US like basmati, arborio,
etc. must be well washed, all those rice growing countries grow rice in
paddys flooded with raw sewerage and the field laborers have no
compunction to taking a dump wherever they happen to be... call it
organically grown if you wish. I no longer buy imported rice.

Sheldon

Sheldon wrote:
> jmcquown wrote:
>> LadyJane wrote:
>>> jmcquown wrote:
>>>> Rice is the first thing I ever cooked; I was 9 and lived in
>>>> Thailand at the time. I'd make rice for breakfast (in fact I
>>>> still like rice for breakfast) and somehow I managed to get it
>>>> right
>>>> Jill
>>>
>>> No one seems to have mentioned rinsing the rice well to begin.
>>
>> I've never bothered to rinse rice. I'm sure some cultures insist
>> upon it but I've never bothered.
>
> Rice labeled "Enriched" shouldn't be washed, it's already been cleaned
> and had vitamins added... washing just rinses away the added vitamins.
> All other rice, especially any imports to the US like basmati,
> arborio, etc. must be well washed, all those rice growing countries
> grow rice in paddys flooded with raw sewerage and the field laborers
> have no compunction to taking a dump wherever they happen to be...
> call it organically grown if you wish. I no longer buy imported rice.
>
> Sheldon

I buy rice grown in the southern U.S. I figure we're already sending enough
money and jobs to other countries; I buy U.S. products whenever possible.

Jill

"jmcquown" > wrote in message
...

> > No one seems to have mentioned rinsing the rice well to begin.
>
> I've never bothered to rinse rice. I'm sure some cultures insist upon it
> but I've never bothered.

I rinse only if making sushi rice, where it seems to help quite a
bit with the final texture/stickiness; otherwise, nope, I'm with
you, it goes straight from the bag to the cooker.

Bob M.

On Tue, 04 Apr 2006 14:35:28 -0700, Dan Abel > wrote:

>In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>
>> > I had plain jasmine rise with the curry, but since I don't have any rice
>> > left, and not much juice/curry, this will make a nice substitution.
>
>> Next time thrown in a few raisins.
>
>We like a hamburger curry dish that we've made for decades, stolen from
>a restaurant

Recipe, please?

serene

On 4 Apr 2006 08:33:32 -0700, "Jude" > wrote:

>Dean G. wrote:
>
>> The 40 minutes sounds like wild rice, as most other rices require less
>> time. I usually use basmati which takes about 20 minutes.
>
>Or possibly brown rice. I cook thzat from 45 mins to an hour.

Didn't the OP say whole-grain rice? That's brown rice.

serene

jmcquown wrote:
>
> I buy rice grown in the southern U.S. I figure we're already sending enough
> money and jobs to other countries; I buy U.S. products whenever possible.
>
LOL, 'whenever possible' is certainly shrinking, but that's a topic for
another thread -- preferably in some other newsgroup. But there are
jasmine and basmati rices grown in the U.S. as well as long and short
grain. I don't know about arborio for risotto and medium grain for
paella.

I rinse all of them, no matter their origin, just as I clean all the
other food I buy that can stand getting wet. Yes, "enriched" rice has
had a solution of vitamins sprayed on it and I rinse it off. For one
thing, I don't need supplementary vitamins. For another, if I did need
them how would I calculate what I'm getting from some random mixture
sprayed on the rice? -aem