- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Rice...Your Best Method For Basic Cooked Rice?
Posted on 3/9/14 at 4:43 pm to JimMorrison
Posted on 3/9/14 at 4:43 pm to JimMorrison
I don't think I've ever microwaved rice.
0
Posted on 3/9/14 at 4:59 pm to OTIS2
2 cups water and 1 cup rice.
Rince dry rice in collendar briefly to get rid of excess starch on rice.
Add 2 cups water, a dash of distilled white vinegar, make water taste like the sea with kosher salt, and bring to boil.
Add 1 cup rice, stir, and bring to boil.
Cover and kill the heat, or keep on lowest setting
Wait 20 minutes, and uncover. Fluff with fork.
Serve
Rince dry rice in collendar briefly to get rid of excess starch on rice.
Add 2 cups water, a dash of distilled white vinegar, make water taste like the sea with kosher salt, and bring to boil.
Add 1 cup rice, stir, and bring to boil.
Cover and kill the heat, or keep on lowest setting
Wait 20 minutes, and uncover. Fluff with fork.
Serve
Posted on 3/9/14 at 7:09 pm to Mike da Tigah
I almost always microwave 2 cups at a time. I try to cook too much because cold leftover rice is great for a quick batch of fried rice.
A covered container
2 cups rice
4 cups water
2 tsp salt
pat of butter.
High for 6 min, 70% for 17 min.. This works perfect on every microwave I've ever tried it on. I use Mahatma jasmine.
A covered container
2 cups rice
4 cups water
2 tsp salt
pat of butter.
High for 6 min, 70% for 17 min.. This works perfect on every microwave I've ever tried it on. I use Mahatma jasmine.
Posted on 3/10/14 at 12:24 am to Deactived
quote:
No rice cooker here.
Whatever amount of rice with double the amount of water.
Bring water to boil.
Dump in rice.
Stir and let it come to a boil.
Reduce heat to 2-3(on a 10 scale)
Cover and let sit for 22 minutes.
Cut heat and remove top and fluff it around while I smell the goodness that is cooked rice
I do the exact same thing. Turns out great.
Posted on 3/10/14 at 6:37 am to OTIS2
Electric cook top fried a number of years ago and it took 4 mos to find someone to come in and do the cabinet work required to replace it. Had to find alternative methods of cooking everything. Threw some rice in the microwave (similar method to MD), one day, and have never cooked it on a stove top since. My current microwave even has a rice button...push it one time and it sets the cook times & adjusts the temps! 
Posted on 3/10/14 at 7:01 am to OTIS2
Ratios for 1C of raw rice:
- 1 2/3C water
- 1/2t salt
- 1t oil
- 1t vinegar (I prefer rice wine vinegar)
Put water, salt, oil, and vinegar in pot
Bring to a rolling boil
Add rice, stirring once
Cover, reduce heat to simmer, cook for 22 minutes
Serve
- 1 2/3C water
- 1/2t salt
- 1t oil
- 1t vinegar (I prefer rice wine vinegar)
Put water, salt, oil, and vinegar in pot
Bring to a rolling boil
Add rice, stirring once
Cover, reduce heat to simmer, cook for 22 minutes
Serve
Posted on 3/10/14 at 3:12 pm to bbqguy
To those who cover immediately after reaching a boil: Doesn't it boil over every time? It does for me. So I started leaving it uncovered for a couple of minutes after turning down the heat to 1. Still comes out great, but no more boil-overs.
Posted on 3/10/14 at 3:30 pm to Spock's Eyebrow
Zatarans's parboiled.. Two to one water ratio.. Pinch of salt.. It will be perfect every time.
Posted on 3/10/14 at 8:00 pm to la_birdman
Ditto - just like Grandma taught me.
Posted on 3/10/14 at 8:10 pm to lostNkansas
I've only seen one post regarding rinsing the rice. I rinse the rice until the water runs clear, about three times, then fill the pot with lots of water and put on high. Stir in a bit of butter and some salt, bring to boil, reduce to hard simmer and when done dump in colander in sink. Cover with tea towel to keep warm. Removing the starch keeps it from gumming up.
Posted on 3/10/14 at 8:37 pm to OTIS2
rice cooker....rinse the hell out of rice, use a little less than 2 parts liquid to 1 part rice. A little white vinegar and pinch of salt.
Best rice in the world.
Best rice in the world.
Posted on 3/10/14 at 8:45 pm to tigerfoot
I usually get the ole lady to make it. Hell, it's just rice.
Posted on 3/10/14 at 9:03 pm to LSUballs
I'm from the Mecca, we only had rice growing up when we were out of potatoes, my wife is from lake Arthur, we eat the shite outta rice
Posted on 3/10/14 at 9:28 pm to OTIS2
quote:
and cover it with water up to the first knuckle on your index finger
My Maw Maw tought me this when I was 12 years old, long before I ever heard of Justin Wilson.
Then she bought me a rice cooker when I got married.
Posted on 3/10/14 at 9:33 pm to tigerfoot
We were probably 50/50 rice potatoes growing up. I like rice. But for the most part it's only as good as what you're putting on it or in it.
Posted on 3/10/14 at 9:37 pm to LSUballs
I was a mashed taters kid...still a far superior vessel for one's gravy.
Posted on 3/11/14 at 6:40 am to OTIS2
quote:
I was a mashed taters kid...still a far superior vessel for one's gravy.
Please hand in your South Louisiana credibility card.
Posted on 3/11/14 at 6:44 am to OTIS2
quote:
I was a mashed taters kid...still a far superior vessel for one's gravy.
blasphemy
Posted on 3/11/14 at 6:48 am to Kajungee
Posted on 3/11/14 at 6:50 am to Mike da Tigah
quote:eat taters and set yourself free
Please hand in your South Louisiana credibility card.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News