Cooking long grained rice question

Jack Strickland · Joined: 17 Aug 2007 Posts: 1

I love rice. I've tried different methods (cookers, pressure steamers, plain
old pot) and have never come up with a method that maximizes good results of
full cooking with a minimum of mess from boil over or burned pot bottoms.

Any good cookers or good methods?

thanks

Archived from group: alt>food

JoeSpareBedroom · Joined: 17 Aug 2007 Posts: 10

"Jack Strickland" wrote in message $yx6.2573@newsread2.news.pas.earthlink.net...
>I love rice. I've tried different methods (cookers, pressure steamers,
>plain old pot) and have never come up with a method that maximizes good
>results of full cooking with a minimum of mess from boil over or burned pot
>bottoms.
>
> Any good cookers or good methods?
>
> thanks

Perhaps the plain old pot you're using doesn't have a thick enough bottom,
as *all* decent cookware should. If that's the case, the problems will be
difficult to solve. And, if it boils over, you are cooking it with TOO MUCH
HEAT. Turn it down so it's barely simmering. If you use an electric stove,
the burners don't cool down right away, so watch the pot for the first
minute or so and lift it off the burner if you see those first bubbles
pushing the lid open. Also, use a bigger pot.

1) Boil water BEFORE adding the rice, and I don't care what the instructions
say about this.

2) Turn down the heat to the level at which you'll be simmering it, then
*immediately* add the rice and stir it fast so it doesn't fall to the
bottom, where it's guaranteed stick. It helps to have a stirring tool that's
flat, and will fit into the area where the pot's sides meet the bottom. Once
the simmering begins, stop stirring and put on the lid.

Jim Davis · Joined: 17 Aug 2007 Posts: 1

Been cooking it for 50+ years. My wife is Hawaiian and uses a rice
cooker. I do most of the cooking and just use the 2 to 1 method, e.g. 2
cups water to 1 cup rice. Bring to boil, lower heat to LOW, cover and
don't look for 20 minutes. Then turn off the heat and 5-10 minutes
later take the cover off for perfect rice.

Jack Strickland wrote:
> I love rice. I've tried different methods (cookers, pressure steamers, plain
> old pot) and have never come up with a method that maximizes good results of
> full cooking with a minimum of mess from boil over or burned pot bottoms.
>
> Any good cookers or good methods?
>
> thanks
>
>
>
>

Peter A · Joined: 17 Aug 2007 Posts: 2

In article ,
strick@microsoft.bug says...
> I love rice. I've tried different methods (cookers, pressure steamers, plain
> old pot) and have never come up with a method that maximizes good results of
> full cooking with a minimum of mess from boil over or burned pot bottoms.
>
> Any good cookers or good methods?
>
> thanks
>

Are you rinsing the rice thoroughly before cooking? Removing most of the
surface starch will reduce foaming and result in a better final result
(less sticky/gummy rice).

--
Peter Aitken

kitamun · Joined: 17 Aug 2007 Posts: 1

> I love rice. I've tried different methods (cookers, pressure steamers, plain
> old pot) and have never come up with a method that maximizes good results of
> full cooking with a minimum of mess from boil over or burned pot bottoms.
>
> Any good cookers or good methods?

--

Hello Jack:

I am currently cooking all my rice in a steamer. I started steaming Thai
black sticky rice, and tried it with white and brown rice. I like the
texture of steamed rice, I recommend you try it.

I put the rice and cold water in a bowl with a lid and place it in the
steamer. It may be that you do not have a way of steaming food in your
home, until recently I didn't. I invested $24 in a twelve inch stacked
steamer to cook vegetables, and it is now an indispensable utensil in my
kitchen.

The rice/water ratio is determined by experimentation, I use these with
the rices I use.

Basmati: 1 part rice, 1.5 parts water

Thai Jasmine: 1 part rice, 1.25 parts water

Short grain brown: 1 part rice, 1.75 parts water

I have no experience with either long grain or short grain domestic
white rice. I would start both with 1 part rice, 1.75 parts water,
adjust as you prefer.

Cooking time with steaming are close to pan cooking time plus the time
to bring the rice and water to cooking temperature. Running a little
long doesn't hurt the rice, and cooking with condiments is not a
problem.

When the rice is done treat it in your usual way. I find fluffing it
with a fork and stirring in a couple pats of butter is fun.

Enjoy your day.

Kit

--

Melba's Jammin' · Joined: 17 Aug 2007 Posts: 3

In article ,
"Jack Strickland" wrote:

> I love rice. I've tried different methods (cookers, pressure steamers, plain
> old pot) and have never come up with a method that maximizes good results of
> full cooking with a minimum of mess from boil over or burned pot bottoms.
>
> Any good cookers or good methods?
>
> thanks

I only do it in the microwave. A 2-quart pyrex glass pitcher, 2 cups
water, 1 cup rice. Cover (vented), and cook at full power for about
8-10 minutes, then reduce power to about 20-30% and nuke another 5-7
minutes. A tsp of oil will help minimize boiling over.

When my Slovak cousin cooks rice, she sticks half of a clove-studded
(not too many - maybe 4-5) onion in the bottom of the pot (cut side
down).
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/13, Gerri's tree
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Sheldon · Joined: 17 Aug 2007 Posts: 4

Melba's Jammin' wrote:
> In article ,
> "Jack Strickland" wrote:
>
> > I love rice. I've tried different methods (cookers, pressure steamers, plain
> > old pot) and have never come up with a method that maximizes good results of
> > full cooking with a minimum of mess from boil over or burned pot bottoms.
> >
> > Any good cookers or good methods?
> >
> > thanks
>
> I only do it in the microwave. A 2-quart pyrex glass pitcher, 2 cups
> water, 1 cup rice. Cover (vented), and cook at full power for about
> 8-10 minutes, then reduce power to about 20-30% and nuke another 5-7
> minutes. A tsp of oil will help minimize boiling over.
>
> When my Slovak cousin cooks rice, she sticks half of a clove-studded
> (not too many - maybe 4-5) onion in the bottom of the pot (cut side
> down).

Hmm, how many Slovaks does it take to stud an onion? LOL

Sheldon

Melba's Jammin' · Joined: 17 Aug 2007 Posts: 3

In article ,
"Sheldon" wrote:

> Melba's Jammin' wrote:
> > When my Slovak cousin cooks rice, she sticks half of a clove-studded
> > (not too many - maybe 4-5) onion in the bottom of the pot (cut side
> > down).
>
> Hmm, how many Slovaks does it take to stud an onion? LOL
>
> Sheldon

Only one, Honey, only one. Doesn't even had to have reached puberty,
either. Razz

--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/13, Gerri's tree
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Melba's Jammin' · Joined: 17 Aug 2007 Posts: 3

In article ,
"Sheldon" wrote:

> Melba's Jammin' wrote:
> >
> > When my Slovak cousin cooks rice, she sticks half of a clove-studded
> > (not too many - maybe 4-5) onion in the bottom of the pot (cut side
> > down).
>
> Hmm, how many Slovaks does it take to stud an onion? LOL
>
> Sheldon

I forgot to add this in my first reply: Smartass!
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/13, Gerri's tree
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Amanda · Joined: 17 Aug 2007 Posts: 6

Jack Strickland wrote:
> I love rice. I've tried different methods (cookers, pressure steamers, plain
> old pot) and have never come up with a method that maximizes good results of
> full cooking with a minimum of mess from boil over or burned pot bottoms.
>
> Any good cookers or good methods?

I recently bought Panasonic SR TMB10 Rice cooker/Steamer and have
been happy with it these past 2 month. It doesn't make a mess.

It has fuzzy logic.
It has setting for
- white rice - 40 mins to cook
- brown rice - 1 hr to cook
- soup - 1hr
- slow cooking - 1-12 hr
- cake making

It's $59.99 at Linen N' Things.

Read here as well: http://tinyurl.com/yh75rb

Btw, I have also used Black N Decker Electric steamer to make rice and
it tasts very good. It broke after 1 year.

>
> thanks

Amanda · Joined: 17 Aug 2007 Posts: 6

Amanda wrote:
[..]

>
> Btw, I have also used Black N Decker Electric steamer to make rice and
> it tasts very good. It broke after 1 year.
>

It might be Oster. I don't remember. I was unhappy that it stopped
working just after the warranty expired.

Btw, before this Panasonic SR TMB10 Rice cooker/Steamer, my first one
was also panasonic but not with fuzzy logic, bought in 1995 and still
working. I use it when I need it cooked FAST. It makes a mess on the
inside of the lid.

Blair P. Houghton · Joined: 17 Aug 2007 Posts: 1

Jack Strickland wrote:
> I love rice. I've tried different methods (cookers, pressure steamers, plain
> old pot) and have never come up with a method that maximizes good results of
> full cooking with a minimum of mess from boil over or burned pot bottoms.
>
> Any good cookers or good methods?

1-quart aluminum nonstick pot

1 part rice, 2 parts water

boil the water, add the rice, stir once, reduce heat to low, cover with
a sheet of tinfoil weighted with a potholder

wait exactly 20 minutes

--Blair

JoeSpareBedroom · Joined: 17 Aug 2007 Posts: 10

"Blair P. Houghton" wrote in message @48g2000cwx.googlegroups.com...
>
> Jack Strickland wrote:
>> I love rice. I've tried different methods (cookers, pressure steamers,
>> plain
>> old pot) and have never come up with a method that maximizes good results
>> of
>> full cooking with a minimum of mess from boil over or burned pot bottoms.
>>
>> Any good cookers or good methods?
>
> 1-quart aluminum nonstick pot
>
> 1 part rice, 2 parts water
>
> boil the water, add the rice, stir once, reduce heat to low, cover with
> a sheet of tinfoil weighted with a potholder
>
> wait exactly 20 minutes
>
> --Blair
>

.....and do NOT use metal utensils with that pan. Wood's good for this
purpose.

Goomba38 · Joined: 17 Aug 2007 Posts: 21

JoeSpareBedroom wrote:

>> boil the water, add the rice, stir once, reduce heat to low, cover with
>> a sheet of tinfoil weighted with a potholder
>>
>> wait exactly 20 minutes
>>
>> --Blair
>>
>
> ....and do NOT use metal utensils with that pan. Wood's good for this
> purpose.
>
Damn Joe.. do you EVER trim your posts up of all the previous material?
Geeesh.
Otherwise.. I use metal spoons all the time. Never once had a problem.
What problems do you have using metal with rice?

JoeSpareBedroom · Joined: 17 Aug 2007 Posts: 10

"Goomba38" wrote in message @comcast.com...
> JoeSpareBedroom wrote:
>
>>> boil the water, add the rice, stir once, reduce heat to low, cover with
>>> a sheet of tinfoil weighted with a potholder
>>>
>>> wait exactly 20 minutes
>>>
>>> --Blair
>>>
>>
>> ....and do NOT use metal utensils with that pan. Wood's good for this
>> purpose.
> Damn Joe.. do you EVER trim your posts up of all the previous material?
> Geeesh.
> Otherwise.. I use metal spoons all the time. Never once had a problem.
> What problems do you have using metal with rice?

Can I ask you a favor, please? Read my suggestion again, and let me know if
you think the issue was rice and metal. Here it is:

"....and do NOT use metal utensils with that pan."

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