I have heard different techniques, please advize.
Don't tell me to rtfm
2 fingers of water over the rice
add salt, oil
stir till boil
slowest flame, closed top for 20 minutes
ddone
True?
http://www.rfi.fr/actufr/images/061/rice220.jpg
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I have heard different techniques, please advize.
Don't tell me to rtfm
2 fingers of water over the rice
add salt, oil
stir till boil
slowest flame, closed top for 20 minutes
ddone
True?
http://www.rfi.fr/actufr/images/061/rice220.jpg
2 cups water to 1 cup rice.
Boil the water, add a bit of salt, add rice, lower temp and cover.
Keep heating it until the water is dissolved.
I always add 2 cups of rice into the rice cooker, then add enough water so that when I dip my finger in the cooker the water is just above my first index finger joint.
If you want softer and sticker rice, add more water and cook longer and vice versa.
ahhh...living in China, i can offer a little more insight. All of the above techniques are fine, but if u r cooking it in a pan NEVER stir the rice at all. The starch in the rice will settle on the bottom and this will cause your rice to stick.
Trust me on that one.
And yeah, generally put your index finger in and the water should touch the 1st joint....unless u r related to E.T.
Alternatively, you could get a rice cooker.
:shuriken:
Rice tastes better when it's steam rather than "cooked" by a rice cooker.:yup:Quote:
Originally Posted by MagicNakor
Like jimbo said I never stir my rice. Also I add a little butter or olive oil to keep it from sticking. yum yum.
Rice in steamers are ok, but rice needs to absorb as much water as possible, which is best in a pan.
While u r cooking it in a pan, you'll note a load of froth, whiteish colour. Take this offwith a spoon, its excess starch and aint good for you.
Never thought i'd have a conversation on rice culinary skills!
Agree with famous45, a little oil and butter is great!
Btw, what does "Don't tell me to rtfm" mean?
Read the f%%king manual?
I like to add a stock cube of your favourite flavour to the water,thus getting nice flavoured rice.
i do that with spaghetti also
@jimbo - yes
Never mind the rice, where can I get some of that "dissolving" water Ross mentioned?
Sounds handy. :)
:pinch:Quote:
Originally Posted by j2k4
put it in boiling water then serve with shit loads of gravy
Place in microwave, preferably stolen.
Set to high and to two minutes too.*
Await ding.
*Chewie did you see my use of homophones there, it's quite fab.
Do you use the fancy water or the regular?Quote:
Originally Posted by JPaul
I buy concentrated water, then dilute it to taste.Quote:
Originally Posted by j2k4Do you use the fancy water or the regular?Quote:
Originally Posted by JPaul
I like to heat a little olive oil in a pan, add some finely chopped onions and garlic, add the raw rice and fry ever so slightly so all grains are covered with oil. Add double the amount of water to rice, bring to the boil, cover and turn heat to lowest possible without being off, and LEAVE IT ALONE for about twenty minutes.
The water will be absorbed and the rice wont stick because of the oil.
Result: perfect fluffy flavoursome rice.
Have you tried the new dissolvable water at all (at all).Quote:
Originally Posted by JPaulI buy concentrated water, then dilute it to taste.Quote:
Originally Posted by j2k4
Ross recommends it highly.
What solvent do you use.
Water.Quote:
Originally Posted by JPaul
I don't know; he didn't explain...though VB may be on to something.Quote:
Originally Posted by JPaul
Just off the top of my head, while water may work, you might also try to lay hands on some H2O.
It's wonderful stuff-you can even drink it safely.
That's what I already do with me concentrate.
You chaps are just using fancy dan words.
Blame it on Ross, then.Quote:
Originally Posted by JPaul
See if he can get us a deal first.
I reacon he makes a Rossito out of it.
:lol: :earl:Quote:
Originally Posted by JPaulI buy concentrated water, then dilute it to taste.Quote:
Originally Posted by j2k4
Quote:
Originally Posted by Gripper
:D I hadn't thought of that.