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Started By
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Rice cooking technique question
Posted on 9/26/14 at 8:21 am
Posted on 9/26/14 at 8:21 am
I was at a camp this weekend and ended up being put in charge of the rice for a turtle sauce piquant. So I rummaged around and the only rice I found was some brown rice in an unlabeled pop top container. At home I have spoiled myself to nothing but jasmine rice with a rice cooker, I was not feeling too good about the situation. So I went ahead and did a 2:1 water/rice ratio, little bit of butter, boil, simmer, cover, timer on 20 min. After 20 minutes I checked, and it wasn't anywhere near done, 5 more minutes. At this point the rice had a decent consistency, but was still crunchy and had no taste. So I throw everything I have at it, lots more butter, salt, and a little more water to get it cooked through. Ten minutes later, I had edible rice with a little bit of taste, but it was mushy and supersaturated. Plenty was eaten, so I guess that is the true test. But...
How do you get tough rice to cook all the way through without supersaturating?
A hotter simmer? Simply less water from the get go?
What could I have done differently knowing so little about the rice I was working with?
Thanks.
How do you get tough rice to cook all the way through without supersaturating?
A hotter simmer? Simply less water from the get go?
What could I have done differently knowing so little about the rice I was working with?
Thanks.
3
Posted on 9/26/14 at 8:23 am to Kingpenm3
brown rice needs more water
Posted on 9/26/14 at 8:25 am to Salmon
quote:
brown rice needs more water
And a lot more time.
Posted on 9/26/14 at 8:26 am to Kingpenm3
I think brown rice is a 2.5:1 ratio with a 40 minute simmer. I'm not patient enough to eat that shite. Plus nothing beats Jasmine.
Posted on 9/26/14 at 8:34 am to Trout Bandit
quote:
Plus nothing beats Jasmine.
I taught you this. and you used to push Basmati on me all the time.
Posted on 9/26/14 at 8:38 am to Motorboat
quote:
Motorboat
quote:
Trout Bandit
Posted on 9/26/14 at 8:39 am to Motorboat
Sounds good. It seems like the answer is that I should never travel without some jasmine rice in my bag.
(man that stuff is good)
(man that stuff is good)
Posted on 9/26/14 at 8:40 am to Trout Bandit
quote:
brown rice is a 2.5:1 ratio with a 40 minute simmer
This. Sometimes a little more than 2.5:1.
Posted on 9/26/14 at 8:40 am to Motorboat
Stay on topic runningTiger, I mean Motorboat. Do me a favor and go open up a jar of Prego and STFU.
Posted on 9/26/14 at 9:15 am to Trout Bandit
quote:
I think brown rice is a 2.5:1 ratio with a 40 minute simmer. I'm not patient enough to eat that shite. Plus nothing beats Jasmine.
I think this is correct. I generally don't like brown rice, so I don't cook it, but this sounds right.
Posted on 9/26/14 at 10:11 am to Stadium Rat
We cook jasmine rice in a pressure rice cooker. Only add water until its a little below the surface of the rice (i.e. more rice than water). This cooker sort of steams the rice under pressure. The normal cycle takes 43 min and it comes out pretty firm, which is how we like it. Not a fan of mushy rice.
Never had luck cooking brown rice.
Posted on 9/26/14 at 11:28 am to Kingpenm3
quote:
I was at a camp this weekend
quote:
the only rice I found was some brown rice
The real question is who thought to take brown rice to a camp in the first place?
Posted on 9/26/14 at 11:42 am to 81Tiger
quote:
The real question is who thought to take brown rice to a camp in the first place?
"Now don't go down there and drink a bunch of whiskey and eat a bunch of crap. Take this brown rice. Don't forget we have dinner at my parents' Sunday night so get home early and don't be hungover!"
Maybe something like that.
Posted on 9/26/14 at 2:29 pm to Artie Rome
If I want brown rice, I revert to my cracker upbringing.
Throw the (white) rice, can of beef broth and butter in a pyrex dish and stick it in the oven.
Throw the (white) rice, can of beef broth and butter in a pyrex dish and stick it in the oven.
Posted on 9/26/14 at 2:50 pm to Bill Parker?
White: Wash rice then equal parts rice and water. small amount of butter. Bring to a slow/medium boil until water is just below the rice. Cover and simmer 20 minutes.
Brown: Wash rice then 1.5 parts water to rice and then follow directions above.
Brown: Wash rice then 1.5 parts water to rice and then follow directions above.
This post was edited on 9/26/14 at 2:54 pm
Posted on 9/26/14 at 3:02 pm to rodnreel
Off topic but I bought some off brand Jasmine from rice Rouse and it as good as the the Jazzmebrand.
For brown rice I put 3:1 water and boil it for 5 minutes then simmer it for 35. Drain off the excess water and eat.
For brown rice I put 3:1 water and boil it for 5 minutes then simmer it for 35. Drain off the excess water and eat.
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