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Wuh, like add water?
#1 Not RinsΒing Your Rice
RinsΒing your rice unΒtil the waΒter runs clear reΒmoves most of the outΒer starchΒes from the rice. StarchΒes are what preΒvent you from deΒvelΒopΒing light and fluffy rice. Theyβre the culΒprits that cause gumΒmy, sogΒgy and slimy rice. We recΒomΒmend usΒing a strainΒer to wash your rice unΒtil the waΒter runs clear. You will end up with more deΒfined and disΒtinct rice grains. Try not to agΒgraΒvate the rice afΒter, as that just deΒvelΒops more starch.
#2 ConΒstantΒly StirΒring It While CookΒing
SpeakΒing of deΒvelΒopΒing more starch, stirΒring the rice as it cooks (deΒspite how temptΒing it may be) is an abΒsolute βno-noβ. AgΒgraΒvatΒing rice in any way, eiΒther beΒfore or durΒing cookΒing, leachΒes even more starchΒes inΒto its cookΒing liqΒuid and makes it gumΒmy and thickβbaΒsiΒcalΒly, everyΒthing you do not want your rice to be. You will know youβve agΒgraΒvatΒed the starchΒes as the liqΒuid the rice is subΒmerged in usuΒalΒly beΒcomes cloudy.
#3 CookΒing It At A High TemΒperΒaΒture
CookΒing rice at a high temΒperΒaΒture causΒes the rice grains to burst open. This causΒes the rice to reΒlease starch (#1 and #2 go inΒto deΒtail about why this is a probΒlem). AlΒso, the texΒture of the rice is comΒpleteΒly ruΒined beΒcause it ends up turnΒing inΒto a mushy potaΒto-like subΒstance. This is why itβs a good idea to use a rice cookΒer beΒcause that mainΒtains a conΒsisΒtent heat that isnβt hot enough to oblitΒerΒate the rice. Even if cookΒing on a stoveΒtop, try to mainΒtain a conΒsisΒtent simΒmer inΒstead of a rolling boil for a perΒfect reΒsult.
#4 TreatΒing Every Type Of Rice The Same
Brown, jasΒmine, basΒmati and white rice all have to be treatΒed difΒferΒentΒly. Most perΒsons boil them in the same amount of waΒter for the same length of time and hope for the best. HowΒevΒer, fraΒgrant rice variΒaΒtions like jasΒmine should not be cooked with salt or oil as this would hinΒder its flavour. HardΒer grains like basΒmati rice should be soaked priΒor to cookΒing in orΒder to help them exΒpand to their full length and size. Brown or wild rice usuΒalΒly takes a lot longer to cook with a rice to waΒter raΒtio of about 1:2.5.
ReΒgardΒless of which type of rice you are usΒing, itβs a good idea to Google the type of rice in orΒder to cook it the right way.
#5 βCheckΒingβ On Your Rice
It may be temptΒing but do not lift the lid of your rice pot or cookΒer. Thereβs a reaΒson you get a rice faΒcial if you lift the lidβa lot of steam and heat is reΒleased if you even slightΒly lift your pot covΒer. This does not onΒly creΒate an inΒconΒsisΒtent cookΒing enΒviΒronΒment and messΒes up your rice to waΒter raΒtio (reΒmemΒber, steam is waΒter) but it alΒso deΒstroys any chances of you endΒing up with perΒfectΒly cooked rice. The rice knows what itβs doΒing so, leave it alone.
#6 Not LetΒting It Sit
Even if youβre droolΒing with hunger, you have to wait at least 10 minΒutes afΒter the rice has finΒished cookΒing beΒfore eatΒing. This is beΒcause imΒmeΒdiΒateΒly afΒter the rice has finΒished cookΒing, most of the moisΒture is toΒwards the botΒtom, and the rice at the top is dry. WaitΒing 10 minΒutes gives the moisΒture enough time to evenΒly disΒtribΒute around the rice so that you have one conΒsisΒtent dish.
cain posted:Wuh, like add water?
bannas...this not tennis roll
I would like to hear women opinion on cooking rice.
Even if youβre droolΒing with hunger, you have to wait at least 10 minΒutes afΒter the rice has finΒished cookΒing beΒfore eatΒing. This is beΒcause imΒmeΒdiΒateΒly afΒter the rice has finΒished cookΒing, most of the moisΒture is toΒwards the botΒtom, and the rice at the top is dry. WaitΒing 10 minΒutes gives the moisΒture enough time to evenΒly disΒtribΒute around the rice so that you have one conΒsisΒtent dish.
Ray posted:Even if youβre droolΒing with hunger, you have to wait at least 10 minΒutes afΒter the rice has finΒished cookΒing beΒfore eatΒing. This is beΒcause imΒmeΒdiΒateΒly afΒter the rice has finΒished cookΒing, most of the moisΒture is toΒwards the botΒtom, and the rice at the top is dry. WaitΒing 10 minΒutes gives the moisΒture enough time to evenΒly disΒtribΒute around the rice so that you have one conΒsisΒtent dish.
Since when you became a chef?
Stormborn posted:Since when you became a chef?
Stall tactics. Been hiding since yesterday.
I donβt know about all that. I still strain my rice after boiling. Mar water! Also I donβt boil till it split. That is βwetβ rice. I like it Indian style, dry and fluffy!
Stormborn posted:Ray posted:Even if youβre droolΒing with hunger, you have to wait at least 10 minΒutes afΒter the rice has finΒished cookΒing beΒfore eatΒing. This is beΒcause imΒmeΒdiΒateΒly afΒter the rice has finΒished cookΒing, most of the moisΒture is toΒwards the botΒtom, and the rice at the top is dry. WaitΒing 10 minΒutes gives the moisΒture enough time to evenΒly disΒtribΒute around the rice so that you have one conΒsisΒtent 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
Baseman posted:I donβt 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 donβt 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 donβt 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 donβt 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.
Django posted:skeldon_man posted:ksazma posted:Baseman posted:I donβt 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.
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 donβt 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 donβt 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.
We get ours from the Indian store but I never bothered about the details. I think we use this one.
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ksazma posted:kp posted:ksazma posted:Baseman posted:I donβt 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.
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.
So all those years when Burnham deprived us of that nice looking white rice, he was really doing us a favor.