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re: Secrets of Cooking Rice - The Cause of Failure is Not What You Think
Posted on 5/29/15 at 6:40 pm to Emteein
Posted on 5/29/15 at 6:40 pm to Emteein
I read a couple of articles about rice on the web after I found this video. I don't rinse the rice, because I really like my rice to be at least a little sticky. It just makes it easier to eat with a fork and I don't have to use a spoon.
I also don't soak the rice before cooking. It didn't make sense to soak for 30 minutes just to knock off a few minutes of cook time. But then I found the real reason to presoak the rice.
For aromatic varieties, you should presoak because shortening the time on heat is all-important. The aromatic flavors, that you pay extra for, are reduced every additional minute the rice is on heat.
I also don't soak the rice before cooking. It didn't make sense to soak for 30 minutes just to knock off a few minutes of cook time. But then I found the real reason to presoak the rice.
For aromatic varieties, you should presoak because shortening the time on heat is all-important. The aromatic flavors, that you pay extra for, are reduced every additional minute the rice is on heat.
This post was edited on 5/29/15 at 8:05 pm
2
Posted on 5/29/15 at 7:02 pm to Stadium Rat
I don't know if you guys remember a post of mine about my WearEver rice steamer, which in South Carolina they call a "Charleston Steamer". I inherited it from my grandparents who lived in Welsh, La. My grandfather was president of the American Rice Growers cooperative there for many years.
It basically holds the rice in a pan above a pot of boiling water. I was never sure how much water should be put in the top pan with the rice.
The Charleston people seemed to think it should be 1.5 the volume of rice. I'm going to try with a 1-to-1 ratio to see if it works. I think it will, because there's really no evaporation from a pan in a boiling pot of water.
I'll pretend y'all are interested and report back with my results.
It basically holds the rice in a pan above a pot of boiling water. I was never sure how much water should be put in the top pan with the rice.
The Charleston people seemed to think it should be 1.5 the volume of rice. I'm going to try with a 1-to-1 ratio to see if it works. I think it will, because there's really no evaporation from a pan in a boiling pot of water.
I'll pretend y'all are interested and report back with my results.
This post was edited on 5/29/15 at 7:15 pm
Posted on 5/29/15 at 7:55 pm to Stadium Rat
quote:
I'll pretend y'all are interested and report back with my results.
People will tune in...
Posted on 5/29/15 at 8:05 pm to Stadium Rat
Stadium, what's your thoughts on enriched rice? Most of the white rice we see these days is enriched. My understanding is they add a vitamin/mineral powder to it. I always wash my rice 5-6 times or until the water runs clear. Then I use a rice cooker 1:1 ratio. I think washing off powder makes the rice cook better.
LINK
LINK
Posted on 5/29/15 at 8:13 pm to LSUEnvy
quote:If you rinse enriched rice, you're rinsing off the enriched stuff that is sprayed onto the rice. That is supposed to compensate for the nutrients that are removed through processing the rice.
Stadium, what's your thoughts on enriched rice?
This post was edited on 5/29/15 at 8:18 pm
Posted on 5/29/15 at 8:33 pm to Stadium Rat
Ok, but I think the inclusion of healthy foods in my diet doesn't necessitate my need for the enriching process, which I believe causes the gummy results of cooking unrinsed rice. Have you ever washed your rice and noticed a difference? Good or bad?
Posted on 5/29/15 at 9:00 pm to LSUEnvy
quote:No, I've only tried rinsing a couple of times and I never really noticed a difference.
Ok, but I think the inclusion of healthy foods in my diet doesn't necessitate my need for the enriching process, which I believe causes the gummy results of cooking unrinsed rice. Have you ever washed your rice and noticed a difference? Good or bad?
This post was edited on 5/30/15 at 10:44 am
Posted on 5/29/15 at 11:15 pm to Stadium Rat
I prewash jasmine rice until the water runs clear. Too gummy otherwise.
Posted on 5/30/15 at 10:46 am to LSUEnvy
quote:You should know that the cup that comes with your rice cooker is not a full 8 ounces. It's 2/3 cup. The liquid you put in is full cups, which mean your ratio is probably really 1.5 to 1.
I always wash my rice 5-6 times or until the water runs clear. Then I use a rice cooker 1:1 ratio.
Posted on 5/30/15 at 12:02 pm to Stadium Rat
quote:
The liquid you put in is full cups, which mean your ratio is probably really 1.5 to 1.
Not on mine. I add water until it's slightly below the surface of the rice (~ 3/8"), which means the water ratio is less than 1. More like 0.65 to 0.75 to 1. My rice is cooked with steam pressure, not boiling water. I think it makes a significant improvement, but I'm a big fan of perfect (to me) rice. Point is, you can tell the water ratio by the difference in the level of water to rice level. If the water level is equal to or lower than the rice level, the ratio < 1.
For some reason I always get sucked into these rice cooking threads. Suspecting I have a touch of OCD.
Posted on 5/30/15 at 12:04 pm to Stadium Rat
I use a regular measuring cup, not the one it came with. 2c rice, 2c water is normally what we cook.
Posted on 5/30/15 at 10:15 pm to Emteein
Never knew cooking rice was tough
I cover the rice with just enough water. Boil then cover and simmer
If too wet then raise temp, too dry add water. Never had an issue
I cover the rice with just enough water. Boil then cover and simmer
If too wet then raise temp, too dry add water. Never had an issue
Posted on 5/31/15 at 12:38 am to dallastiger55
I can't cook jasmine rice to save my butt. .....basmati and long grain I am fine.
Posted on 6/1/15 at 10:15 pm to Stadium Rat
This makes perfect sense to me. The ratio that I use in my rice cooker is 1 to 1, with an additional half cup of water ... that's obviously the evaporation rate, regardless of how much rice I cook.
I rinse my rice in a strainer just like the one they used in the video. My rice comes out fluffy but not mushy, with just the right amount of stickiness. I actually use a 50/50 mix of Mahatma long grain and Mahatma long grain jasmine. Maintains the jasmine aromatics, but not at a level that clashes with beans, gumbo, etc. Also saves a little money on the cost of rice when you cut it, lol.
I just buy a 2 pound bag of each when I buy rice, and mix them together in a big bowl, and store it in a big canister.
I rinse my rice in a strainer just like the one they used in the video. My rice comes out fluffy but not mushy, with just the right amount of stickiness. I actually use a 50/50 mix of Mahatma long grain and Mahatma long grain jasmine. Maintains the jasmine aromatics, but not at a level that clashes with beans, gumbo, etc. Also saves a little money on the cost of rice when you cut it, lol.
I just buy a 2 pound bag of each when I buy rice, and mix them together in a big bowl, and store it in a big canister.
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