Diasfora
General Category => Food and Drink => Topic started by: aelthric on January 18, 2011, 04:01:30 PM
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Nothing to see here...
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^ I'll do that when I need to show off; other than that my family will have suffer the rice pudding I like to call 'slightly overcooked basmati' :)
I'm not really that bad unless I get a phone call halfway through cooking.
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similar to how i cook it ;D ;D
i try to freeze it if i want to use as egg fried rice.
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Until "Drain in the collander...." it's exactly how I do it. If you have to cook a bunch of other dishes the last 2 steps sounds like a good idea.
I tend to use a basmati-like rice for almost every dish. Even for risotto when I can't find carnaroli. Can I call it risotto then? ;)
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Can I call it risotto then? ;)
No. You have to call it a Risotto-Xtopavialli, only without the word Risotto.
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I rinse sticky rice.
With medium grain rice I don't do anything fancy. I boil 2 cups of water, add the rice, cover, turn down to simmer, and cook 20 minutes.
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That's a lot of hard work for rice.
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That's a lot of hard work for rice.
I use an electric rice cooker myself, so I couldn't help laughing at this comment.
I do cook brown rice on the stove top though and that is too much of a chore for me. :-[
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Put a small amount of oil in the pan. Measure the rice. Measure out twice that amount of water plus 1/4 cup.
Heat the oil in the pan. When the oil is hot, add the rice and stir it constantly until it becomes opaque and white. When most of it is opaque or it begins to burn pour in the water and stir to be sure it doesn't stick to the bottom. When it comes to a rolling boil, lower the heat to a low simmer and cover the pot. It should take 10-15 minutes until the water is absorbed. If it sticks to the bottom, just turn off the heat and let it rest in the pot with the lid on. Chances are it will come unstuck.
This works pretty much every time, producing nice, fluffy rice. I learned it from a Venezuelan/Italian roommate.
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being single, i get the "2 minutes in the microwave" brown and wild rice with chicken ;D
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I measure using my hand. I dump it in the rice cooker, plug it in, press cook and wait for it. I refuse to put in all sorts of work for rice because it's too much work considering it's rice for every meal with us.
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that's the way it is here with potatoes, the number one crop here.
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I boil water, then add rice, I don't measure, but sometimes screw food up.
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I tend to fast cook my rice a bit like how you cook pasta (lots of water), then fry it off with some chopped green beans, spring onions and some dark soy sauce. It's a bit hack and slash, but bloody delicious.
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I tend to fast cook my rice a bit like how you cook pasta (lots of water), then fry it off with some chopped green beans, spring onions and some dark soy sauce. It's a bit hack and slash, but bloody delicious.
I'm definitely trying that. Sounds delicious and easy. And like something the rest of my family would enjoy.
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I'm definitely trying that. Sounds delicious and easy. And like something the rest of my family would enjoy.
It's actually so well liked by my lot, that I'm asked to make it for family get-togethers.
I don't tell the extended family how easy it is to cook, I usually arrive mopping my brow instead.
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I haven't ruined rice since I started to use parboiled. Before that I regularly ended up with rice porridge.
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I haven't ruined rice since I started to use parboiled. Before that I regularly ended up with rice porridge.
That's what happens when you can't take your eyes off the lifeguards.
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LOL, you got a good point there ;D