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| Author |
Message |
| 25 new of 205 responses total. |
cmcgee
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response 139 of 205:
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Nov 24 05:59 UTC 2006 |
Do you really think that your belief that it wouldn't work is a more
compelling argument than our years of experience feeding people with this
method?
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glenda
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response 140 of 205:
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Nov 24 07:52 UTC 2006 |
Really. I put the lid on EVERY time. When cooking on the stove and not in
the rice cooker, it is brought to a boil and either turned off or down to the
lowest temp on the burner and left alone for 15-20 minutes for white rice,
35-45 minutes for brown. No boiling until the water is gone. Doesn't matter
what pot or how much rice. The magic is in the inch of water above the level
of the rice. That is just enough water for the rice to come out light and
fluffy every time. It is the instructions for cooking rice that is in all
my Chinese, Japanese, Thai, Indian, Persian, and Mid-eastern cookbooks. It
is also the instructions I got from Chinese and Indian friends. (I asked just
to confirm how they were taught.) Since most of them have rice for almost
every meal, and the fact that it has always worked for me, I trust them. Try
it and see.
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cmcgee
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response 141 of 205:
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Nov 24 15:40 UTC 2006 |
Actually, the water isn't gone. You only boil until the water level reaches
the rice level. Any more than that and you get burned rice.
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keesan
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response 142 of 205:
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Nov 24 19:54 UTC 2006 |
Re 141, that means you are putting in more water than you need, if you boil
off some of it. If 1" of water above 8" of rice is enough, then it is too
much above 1" of rice, unless you like added heat and humidity in your
kitchen. We pressure cook brown rice by just bringing it to 15 lb and turning
it off. Some time I will measure how much water is above 2 cups of rice when
we add 2.6 cups of water to it.
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cmcgee
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response 143 of 205:
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Nov 24 20:02 UTC 2006 |
If I put in less water, I get burned rice.
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keesan
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response 144 of 205:
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Nov 24 20:10 UTC 2006 |
Your pot is probably losing a lot of water to the air.
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cmcgee
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response 145 of 205:
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Nov 24 22:49 UTC 2006 |
Well, it's one of those waterless stainless pots, that has a lid that floats
on the steam. I have butter-steamed new potatoes in it without using any
water at all. Works just fine with tiny potatoes and butter. Without having
an seal that withstands multiple atmospheres of pressure, it's one of the best
designed lid and pan sets I've ever seen.
It was designed in the 50s, and has a cast iron core in the bottom, sandwiched
between layers of stainless steel. It uses very little fuel to cook with,
and because of the cast iron core, can finish cooking a dish with the heat
turned off.
I have a set my mother gave me when I went to college, and have collected all
the other pieces over the years. The company went out of business in the 70s,
and the pieces are gourmet collectors items because of their fuel efficiency.
It self-seals when used correctly, and the lids are precisely weighted to
provide waterless cooking of vegetables and other foods that contain a fair
amount of natural moisture.
It does not create a pressure vessel, but short of a pressure cooker, it does
the best job of any professional pans I've ever used.
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denise
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response 146 of 205:
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Nov 25 02:25 UTC 2006 |
Those sound cool; I've never heard of them before. too bad they don't make
them any more...
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cmcgee
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response 147 of 205:
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Nov 25 18:34 UTC 2006 |
They are cool. However, the rice technique works in ANY kind of pan, not just
these way cool ones. I've cooked in a lot of kitchens, and clearly other
people have used this technique for years without my super cool pans.
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denise
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response 148 of 205:
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Nov 26 11:15 UTC 2006 |
Something I'm going to have to pick up when I can is a basic mixer... My old
one has disappeared, apparently not having survived my move back to MI.
There's been a few times recently where I've wanted to use one.
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denise
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response 149 of 205:
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Dec 9 10:04 UTC 2006 |
Back to rice: Do y'all tend to season your rice with anything to keep it from
being bland, and if so, what kinds of things do you use? I know one time, my
SIL added some kind of seasoning that included sesame seeds and salt that I
thought was good. And at a restaurant that included rice, it tasted like it
had some herbs of some sort [at a middle eastern place] and maybe some Italian
dressing or oil of some sort. And almonds which were good. I also know of
that asian stuff [liquid form] that I can't think of the name of right now
[I'm not really crazy about that one, it tastes salty to me, and the flavor
doesn't do much for me--though I know a lot of other people that do like it].
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glenda
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response 150 of 205:
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Dec 9 12:31 UTC 2006 |
It depends on what is served with it. I like rice plain, both white and
brown, when served with most any spiced dish. The plain rice offsets the
spiciness of the other food. I like both white and brown rice with butter,
salt and pepper. I like white rice with milk, sugar, cinnamon, and nutmeg
(really rice pudding without the custard and long cooking). I like it with
saffron. I like it curried. I like what Mom calls Glorified Rice - cooked
white rice with a can or two of fruit cocktail with its juice and whipped
cream mixed in, sort of a cheap ambrosia. Rice is very versitile and able
to take almost any type of spicing that you care to throw at it.
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keesan
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response 151 of 205:
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Dec 9 17:34 UTC 2006 |
Jim eats leftover rice with chopped apples and pomegranate syrup and black
walnuts when he feels like cracking them first.
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edina
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response 152 of 205:
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Dec 10 03:35 UTC 2006 |
Re 151 That sounds insanely good.
Re 149 I tend to like plain rice, because like Glenda said, it's more
on what goes with it. With indian food, I'll cook basmati rice with
whole cloves and a cinnamon stick in it, maybe a bit of saffron, but
nothing else.
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void
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response 153 of 205:
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Dec 10 20:16 UTC 2006 |
Sometimes I cook rice in stock instead of plain water.
Plain rice with slivered almonds, green onions, and Clancy's Fancy is
pretty good.
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jadecat
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response 154 of 205:
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Dec 11 14:30 UTC 2006 |
I'm boring, I just tend to have brown rice with a little salt and butter.
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i
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response 155 of 205:
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Dec 14 03:53 UTC 2006 |
I always mix rice into a casserole or stew sort of dish. Cooking for one
makes it easy to avoid the issue.
Whole wheat noodles i sometimes serve plain, then add a bit of olive oil,
salt, & pepper, or maybe plain yogurt. Depends mostly on what's on hand
and how much time i have.
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mary
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response 156 of 205:
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May 11 16:43 UTC 2008 |
I got a rice cooker. I'm geeked, in a rice cooker kind of way. ;-)
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furs
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response 157 of 205:
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May 11 19:04 UTC 2008 |
hahaha.
I know people love those, but for me there is no purpose. I don't cook
enough rice I guess.
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tod
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response 158 of 205:
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May 11 21:32 UTC 2008 |
re #157
They're great if rice is a side dish and you tend to forget it's cooking (thus
it doesn't burn as easily in a cooker)
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keesan
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response 159 of 205:
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May 11 22:46 UTC 2008 |
Rice cookers are designed to put a lot of steam into the air, which means they
waste a lot of energy and also make your room very humid. We cook rice in
a tightly fitting pot and it comes to boiling much faster (and if in a
pressure cooker, you just turn it off once it reaches pressure, after a few
minutes, and it cannot burn).
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mary
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response 160 of 205:
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May 11 23:15 UTC 2008 |
All that wasted steam must be what's making my kitchen smell delish at the
moment.
Tonight, at chez Remmers, it's orange beef stir-fry.
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edina
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response 161 of 205:
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May 12 04:22 UTC 2008 |
Steam is just one more excuse to open my pores.
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keesan
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response 162 of 205:
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May 12 14:56 UTC 2008 |
It is not good for the structure of whatever you are living in to have water
condensing in it. Running down the windows. Puddling on the sills. Rotting
the wood.
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mary
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response 163 of 205:
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May 12 15:03 UTC 2008 |
I'm sure it's not.
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