Wuh, like add water?

#1 Not Rins­ing Your Rice

Rins­ing your rice un­til the wa­ter runs clear re­moves most of the out­er starch­es from the rice. Starch­es are what pre­vent you from de­vel­op­ing light and fluffy rice. They’re the cul­prits that cause gum­my, sog­gy and slimy rice. We rec­om­mend us­ing a strain­er to wash your rice un­til the wa­ter runs clear. You will end up with more de­fined and dis­tinct rice grains. Try not to ag­gra­vate the rice af­ter, as that just de­vel­ops more starch.

#2 Con­stant­ly Stir­ring It While Cook­ing

Speak­ing of de­vel­op­ing more starch, stir­ring the rice as it cooks (de­spite how tempt­ing it may be) is an ab­solute ‘no-no’. Ag­gra­vat­ing rice in any way, ei­ther be­fore or dur­ing cook­ing, leach­es even more starch­es in­to its cook­ing liq­uid and makes it gum­my and thick—ba­si­cal­ly, every­thing you do not want your rice to be. You will know you’ve ag­gra­vat­ed the starch­es as the liq­uid the rice is sub­merged in usu­al­ly be­comes cloudy.

#3 Cook­ing It At A High Tem­per­a­ture

Cook­ing rice at a high tem­per­a­ture caus­es the rice grains to burst open. This caus­es the rice to re­lease starch (#1 and #2 go in­to de­tail about why this is a prob­lem). Al­so, the tex­ture of the rice is com­plete­ly ru­ined be­cause it ends up turn­ing in­to a mushy pota­to-like sub­stance. This is why it’s a good idea to use a rice cook­er be­cause that main­tains a con­sis­tent heat that isn’t hot enough to oblit­er­ate the rice. Even if cook­ing on a stove­top, try to main­tain a con­sis­tent sim­mer in­stead of a rolling boil for a per­fect re­sult.

#4 Treat­ing Every Type Of Rice The Same

Brown, jas­mine, bas­mati and white rice all have to be treat­ed dif­fer­ent­ly. Most per­sons boil them in the same amount of wa­ter for the same length of time and hope for the best. How­ev­er, fra­grant rice vari­a­tions like jas­mine should not be cooked with salt or oil as this would hin­der its flavour. Hard­er grains like bas­mati rice should be soaked pri­or to cook­ing in or­der to help them ex­pand to their full length and size. Brown or wild rice usu­al­ly takes a lot longer to cook with a rice to wa­ter ra­tio of about 1:2.5.

Re­gard­less of which type of rice you are us­ing, it’s a good idea to Google the type of rice in or­der to cook it the right way.

#5 ‘Check­ing’ On Your Rice

It may be tempt­ing but do not lift the lid of your rice pot or cook­er. There’s a rea­son you get a rice fa­cial if you lift the lid—a lot of steam and heat is re­leased if you even slight­ly lift your pot cov­er. This does not on­ly cre­ate an in­con­sis­tent cook­ing en­vi­ron­ment and mess­es up your rice to wa­ter ra­tio (re­mem­ber, steam is wa­ter) but it al­so de­stroys any chances of you end­ing up with per­fect­ly cooked rice. The rice knows what it’s do­ing so, leave it alone.

#6 Not Let­ting It Sit

Even if you’re drool­ing with hunger, you have to wait at least 10 min­utes af­ter the rice has fin­ished cook­ing be­fore eat­ing. This is be­cause im­me­di­ate­ly af­ter the rice has fin­ished cook­ing, most of the mois­ture is to­wards the bot­tom, and the rice at the top is dry. Wait­ing 10 min­utes gives the mois­ture enough time to even­ly dis­trib­ute around the rice so that you have one con­sis­tent dish.

cain posted:

Wuh, like add water?

bannas...this not tennis roll

I would like to hear women opinion on cooking rice. 

Even if you’re drool­ing with hunger, you have to wait at least 10 min­utes af­ter the rice has fin­ished cook­ing be­fore eat­ing. This is be­cause im­me­di­ate­ly af­ter the rice has fin­ished cook­ing, most of the mois­ture is to­wards the bot­tom, and the rice at the top is dry. Wait­ing 10 min­utes gives the mois­ture enough time to even­ly dis­trib­ute around the rice so that you have one con­sis­tent dish.

Ray posted:

Even if you’re drool­ing with hunger, you have to wait at least 10 min­utes af­ter the rice has fin­ished cook­ing be­fore eat­ing. This is be­cause im­me­di­ate­ly af­ter the rice has fin­ished cook­ing, most of the mois­ture is to­wards the bot­tom, and the rice at the top is dry. Wait­ing 10 min­utes gives the mois­ture enough time to even­ly dis­trib­ute around the rice so that you have one con­sis­tent dish.

Since when you became a chef?

Stormborn posted:

 

Since when you became a chef?

Stall tactics. Been hiding since yesterday.  

I don’t know about all that.  I still strain my rice after boiling.  Mar water!  Also I don’t boil till it split. That is “wet” rice.  I like it Indian style, dry and fluffy!

Stormborn posted:

Ray posted:

Even if you’re drool­ing with hunger, you have to wait at least 10 min­utes af­ter the rice has fin­ished cook­ing be­fore eat­ing. This is be­cause im­me­di­ate­ly af­ter the rice has fin­ished cook­ing, most of the mois­ture is to­wards the bot­tom, and the rice at the top is dry. Wait­ing 10 min­utes gives the mois­ture enough time to even­ly dis­trib­ute around the rice so that you have one con­sis­tent dish.

Since when you became a chef?

I does watch plenty cooking shows...when I have time later in life, I want to make meals that are healthy and filling

https://www.allrecipes.com/rec...774/oven-baked-rice/

Baseman posted:

I don’t know about all that.  I still strain my rice after boiling.  

Me too. I strain mine and rinse it good and proppa. This makes it nice and loose. Now that I have been eating brown rice, I find that I am not fond of parboiled (white) rice anymore although I will still eat it.

I add some coconut to my rice just before it done boil, that ting does eat good.

ksazma posted:

Baseman posted:

I don’t know about all that.  I still strain my rice after boiling.  

Me too. I strain mine and rinse it good and proppa. This makes it nice and loose. Now that I have been eating brown rice, I find that I am not fond of parboiled (white) rice anymore although I will still eat it.

I have been eating Basmati rice. A 20-pound bag lasts me about 8 weeks.

ksazma posted:

Baseman posted:

I don’t know about all that.  I still strain my rice after boiling.  

Me too. I strain mine and rinse it good and proppa. This makes it nice and loose. Now that I have been eating brown rice, I find that I am not fond of parboiled (white) rice anymore although I will still eat it.

I thought parboiled rice is Brown rice, then you have white rice and then whole grain rice. I eat parboiled rice which is more of a yellow/brown in colour.

skeldon_man posted:

ksazma posted:

Baseman posted:

I don’t know about all that.  I still strain my rice after boiling.  

Me too. I strain mine and rinse it good and proppa. This makes it nice and loose. Now that I have been eating brown rice, I find that I am not fond of parboiled (white) rice anymore although I will still eat it.

I have been eating Basmati rice. A 20-pound bag lasts me about 8 weeks.

Do you buy any of these brands ?

The premium grain stacked up in American supermarkets under brand names like Calmati, which comes from California, and Texmati and Kasmati, which are marketed by Ricetec.

https://www.nytimes.com/2001/0...-mostly-settled.html

Django posted:

skeldon_man posted:

ksazma posted:

Baseman posted:

I don’t know about all that.  I still strain my rice after boiling.  

Me too. I strain mine and rinse it good and proppa. This makes it nice and loose. Now that I have been eating brown rice, I find that I am not fond of parboiled (white) rice anymore although I will still eat it.

I have been eating Basmati rice. A 20-pound bag lasts me about 8 weeks.

Do you buy any of these brands ?

The premium grain stacked up in American supermarkets under brand names like Calmati, which comes from California, and Texmati and Kasmati, which are marketed by Ricetec.

https://www.nytimes.com/2001/0...-mostly-settled.html

I buy the one that is imported from India and grown at the foothills of the Himalayas(they say).

kp posted:

ksazma posted:

Baseman posted:

I don’t know about all that.  I still strain my rice after boiling.  

Me too. I strain mine and rinse it good and proppa. This makes it nice and loose. Now that I have been eating brown rice, I find that I am not fond of parboiled (white) rice anymore although I will still eat it.

I thought parboiled rice is Brown rice, then you have white rice and then whole grain rice. I eat parboiled rice which is more of a yellow/brown in colour.

Brown rice is what you refer to as whole grain rice. We used to refer to parboiled rice as brown rice but that does not seem to be the case. I like Basmati rice because it is much lighter on the stomach but we usually only use it when me make biryani or other Indian styled dishes.

Django posted:

skeldon_man posted:

ksazma posted:

Baseman posted:

I don’t know about all that.  I still strain my rice after boiling.  

Me too. I strain mine and rinse it good and proppa. This makes it nice and loose. Now that I have been eating brown rice, I find that I am not fond of parboiled (white) rice anymore although I will still eat it.

I have been eating Basmati rice. A 20-pound bag lasts me about 8 weeks.

Do you buy any of these brands ?

The premium grain stacked up in American supermarkets under brand names like Calmati, which comes from California, and Texmati and Kasmati, which are marketed by Ricetec.

https://www.nytimes.com/2001/0...-mostly-settled.html

We get ours from the Indian store but I never bothered about the details. I think we use this one. 

ksazma posted:

kp posted:

ksazma posted:

Baseman posted:

I don’t know about all that.  I still strain my rice after boiling.  

Me too. I strain mine and rinse it good and proppa. This makes it nice and loose. Now that I have been eating brown rice, I find that I am not fond of parboiled (white) rice anymore although I will still eat it.

I thought parboiled rice is Brown rice, then you have white rice and then whole grain rice. I eat parboiled rice which is more of a yellow/brown in colour.

Brown rice is what you refer to as whole grain rice. We used to refer to parboiled rice as brown rice but that does not seem to be the case. I like Basmati rice because it is much lighter on the stomach but we usually only use it when me make biryani or other Indian styled dishes.

Kaz, they have parboiled Basmati rice, i tried a bag (Indian brand) not bad, used it for fried rice. We used American grown parboiled rice.

Django posted:

ksazma posted:

Brown rice is what you refer to as whole grain rice. We used to refer to parboiled rice as brown rice but that does not seem to be the case. I like Basmati rice because it is much lighter on the stomach but we usually only use it when me make biryani or other Indian styled dishes.

Kaz, they have parboiled rice Basmati rice, i tried a bag not bad, used it for fried rice. We used American grown parboiled rice.

I bought a bag of parboiled brown rice recently but my wife thinks it is probably not good for my health.  I thought it would have been a good idea since it is 'clean' compared to how brown rice looks similar to how parboiled white rice looks cleaner than regular white rice. Nonetheless, I have grown accustomed to the brown rice and doesn't like white rice anymore. Similarly, I don't like white bread as much as I like whole wheat bread although I don't care for all the nuts on the bread. Keep in mind I don't cook so all my input is in critique. 

ksazma posted:

Django posted:

ksazma posted:

Brown rice is what you refer to as whole grain rice. We used to refer to parboiled rice as brown rice but that does not seem to be the case. I like Basmati rice because it is much lighter on the stomach but we usually only use it when me make biryani or other Indian styled dishes.

Kaz, they have parboiled rice Basmati rice, i tried a bag not bad, used it for fried rice. We used American grown parboiled rice.

I bought a bag of parboiled brown rice recently but my wife thinks it is probably not good for my health.  I thought it would have been a good idea since it is 'clean' compared to how brown rice looks similar to how parboiled white rice looks cleaner than regular white rice. Nonetheless, I have grown accustomed to the brown rice and doesn't like white rice anymore. Similarly, I don't like white bread as much as I like whole wheat bread although I don't care for all the nuts on the bread. Keep in mind I don't cook so all my input is in critique. 

How rice is processed and health benefits.

https://healthyeating.sfgate.c...oiled-rice-7618.html

Django posted:

ksazma posted:

Django posted:

Kaz, they have parboiled rice Basmati rice, i tried a bag not bad, used it for fried rice. We used American grown parboiled rice.

I bought a bag of parboiled brown rice recently but my wife thinks it is probably not good for my health.  I thought it would have been a good idea since it is 'clean' compared to how brown rice looks similar to how parboiled white rice looks cleaner than regular white rice. Nonetheless, I have grown accustomed to the brown rice and doesn't like white rice anymore. Similarly, I don't like white bread as much as I like whole wheat bread although I don't care for all the nuts on the bread. Keep in mind I don't cook so all my input is in critique. 

How rice is processed and health benefits.

https://healthyeating.sfgate.c...oiled-rice-7618.html

So all those years when Burnham deprived us of that nice looking white rice, he was really doing us a favor. 

Cooking a lil pot of rice and a big canari chicken curry pun my deck😀 Low carb diet peeps in my house.  Enjoy the weekend. Hot here.