ghostrider
liberal exit   SSHOLE |
Posts: 2502 Registered: 7/29/2004 Offline
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2/26/2007 at 15:37 |
Tell how you nigers do it.
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vasudeva
Bad Taste in your Mouth  SSHOLEPosts: 4540 Registered: 3/8/2002 Offline
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2/26/2007 at 15:52 |
X cups water. Shitload of salt. Heat on high with lid until boil.
Add X/2 cups rice. Turn heat down to low. Recover.
Wait 15 minutes.
Check it out, rice.
I'm interested to see what sort of rice delights this thread has in store for us all as a species.
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Stump
SENATOR BABYHEAD  Posts: 310 Registered: 6/18/2002 Offline
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2/26/2007 at 16:00 |
Method 1:
Rice cooker from asian market (real imported one - Rose is a good brand). Goya med. grain rice, add rice to line in cooker pot, swish rinse in cool water until most of the cloudiness is gone. Add water to line, place pot into cooker, close lid and turn on. about 20 minutes later good rice.
Method 2:
Pick up phone, call Chinese/Japanese restaurant order pint of rice. Twenty minutes later good rice.
*edit* fuck, I missed the 'on stovetop' portion - never can make good rice there unless it's packet rice - even then I manage to fuck it up. I too then am looking forward to this.
On 2007-02-26 at 10:02:04, Stump pooped back and forth... forever
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ghostrider
liberal exit SSHOLEPosts: 2502 Registered: 7/29/2004 Offline
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2/26/2007 at 16:54 |
rinse/no rinse
boil water first/boil water with rice
salt/no salt
This is the stuff. I used to make great rice when I used only basmati, but now I have a shitload of plain long grain white, and the last time it came out mushy.
TONIGHT MY DINNER DEPENDS ON A PERFECT COOKING METHOD.
I know hope the swarm won't let me down
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vasudeva
Bad Taste in your Mouth SSHOLEPosts: 4540 Registered: 3/8/2002 Offline
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2/26/2007 at 17:33 |
I don't see the point of rinsing as long as the rice goes into boiling water. This kills any micro-organisms but leaves their delicious tiny bodies in there for your protein needs.
I suppose you could toss the rice in before the water starts to boil, but I expect this would mess up the math a bit. Maybe not, and lucky kitchen magic will produce fine rice.
As for salt... I suppose you add it if and only if you enjoy salt. Otherwise, don't. Whatever effects it may have on the boiling process are probably pretty minimal.
I think mushy rice means you used too much water. I always use a strict 2-to-1 water-to-rice ratio.
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middle_age_man
Mostly Harmless  SSHOLEPosts: 427 Registered: 1/11/2005 Offline
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2/26/2007 at 18:02 |
The method I use for short grain brown Texana brand rice.
In a pot combine one part rice to two parts water or broth and bring to a boil, stir, then cover and simmer for exactly fifty minutes. Turn off heat and let the rice rest for ten minutes. Perfect every time.
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Danny_Inferno
SIR BABYHEAD  Posts: 97 Registered: 1/9/2005 Offline
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2/26/2007 at 18:03 |
i use short grain brown rice or basmati.
there's a method i heard chinese cooks use.
put the rice in a pot.
cover it with water to the first knuckle of your index finger.
get it boiling.
lower it a lot, then put the lid on it on low heat. check it out 45 min. later or something.
sometimes i need to add some more water.
i think brown rice takes more. but i have been doing it this way for a few years now, not that i cook a lot of rice. and it works well for me.
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Sidechain
Funk Lord of the Universe.  SSHOLEPosts: 69 Registered: 8/18/2006 Offline
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2/27/2007 at 00:39 |
Letting it rest a bit before fluffing is good advice. Also, water = stupid plain bland rice. Chicken stock = get laid every time.
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Wrecker
Misanthrope  SSHOLEPosts: 463 Registered: 1/25/2006 Offline
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2/27/2007 at 00:51 |
Sidechain is correct on the chicken stock.
And if I have learned one thing from Mr. Alton Brown, it's that the secret to perfect rice is to boil it, cover it, lower or remove from heat. Then let that shit sit covered, for at least 15 minutes.
Do NOT fuking open the pan. AT ALL.
Go find something else to do for 15 minutes so you aren't even in the kitchen. You know you won't be able to resist the temptation.
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freakmachine
Web Fucko Extraordinaire  SSHOLEPosts: 592 Registered: 4/15/2004 Offline
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2/27/2007 at 03:16 |
Sidechain: Letting it rest a bit before fluffing is good advice. Also, water = stupid plain bland rice. Chicken stock = get laid every time.
Or, water with you favorite tasty curry mix added. MMMmm. |
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breezysummerday
Tender vittles  SSHOLEPosts: 41 Registered: 3/10/2005 Offline
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2/27/2007 at 04:54 |
oy, what a timely topic. I swear i've gotten the
'rice is a little crunchy tonite' voodoo for
a whole year. |
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Lownotes
They all float down here.  SSHOLEPosts: 186 Registered: 4/23/2005 Offline
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2/27/2007 at 14:38 |
1. Read box
2. Heed instructions
3. Delight |
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ghostrider
liberal exit SSHOLEPosts: 2502 Registered: 7/29/2004 Offline
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2/27/2007 at 15:11 |
Comrades, here is how it went down.
I used 1 cup rice and two cups water(thx Vas) plus a little extra splash of water for good luck, and a drop or two of grapeseed oil and a smidgen of sea salt. I brought this shit to a boil for 5 minutes, covered pot and turned stove to lowest setting. I let nature take it's course for 45 minutes.
The rice was perfect, each grain standing on it's own like little white soldiers ready to do battle for the good of the world. I had the leftover rice for breakfast.
I can kill again 
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Sidechain
Funk Lord of the Universe. SSHOLEPosts: 69 Registered: 8/18/2006 Offline
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2/27/2007 at 16:19 |
Hurray!
You have matered rice. Now you're ready to step up to the world of risotto...
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ghostrider
liberal exit SSHOLEPosts: 2502 Registered: 7/29/2004 Offline
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2/27/2007 at 16:29 |
Next I focus my talent and attention on polenta.
And..I guess there is no longer any need for me to replace my busted rice steamer.
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Sidechain
Funk Lord of the Universe. SSHOLEPosts: 69 Registered: 8/18/2006 Offline
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2/27/2007 at 16:49 |
Polenta is good too... Especially for breakfast the next morning after it's been in the fridge all night. Slice it up, fry it off in some olive oil, drizzle a little balsamic over the top, a light sprinkle of parmasean, a fresh basil sprig, and you'll get laid again.
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HOBO
* b0bo has quit IRC ('Exit')  SSHOLEPosts: 1144 Registered: 3/19/2002 Offline
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2/27/2007 at 21:54 |
Real men prefer pasta
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