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Started By
Message
Finding A Rice Pot
Posted on 10/9/14 at 2:00 pm
Posted on 10/9/14 at 2:00 pm
As a child, my mother always cooked rice in an aluminum pot that looked sort of like a double boiler. I have no living family in Louisiana, and have had no luck finding one online. Can anyone tell me the name or give me a link to where I can order one? Rice just hasn't been the same since. Thank you in advance.
Posted on 10/9/14 at 2:09 pm to CajunInOK
Was it like a pasta pot with the colander type insert?
Posted on 10/9/14 at 3:09 pm to CajunInOK
just buy a rice cooker
perfect every time, and they are cheap
ducks because not sure how rice cookers are viewed on the F&DB
perfect every time, and they are cheap
ducks because not sure how rice cookers are viewed on the F&DB
Posted on 10/9/14 at 3:13 pm to Croacka
Equal parts rice and water, sprinkle of salt. Bring to a boil (uncovered). Give it a stir and cover, reduce the fire to low and cook (without removing the lid) for 15 minutes.
Posted on 10/9/14 at 3:16 pm to bdevill
quote:
Equal parts rice and water
Posted on 10/9/14 at 3:18 pm to Croacka
Yea, that's gonna be a tad crunchy.
Posted on 10/9/14 at 3:24 pm to OTIS2
quote:
Equal parts rice and water
This works for medium grain rice. If you cook long grain you will want more water.
Posted on 10/9/14 at 3:26 pm to CajunInOK
I would be willing to bet your mom was using a magnalite pot. Try looking up that brand.
Posted on 10/9/14 at 3:29 pm to bdevill
A bit of humor here. For whatever reason, the posts about the rice reminded me of this:
Vinny Gambini: Is it possible the two defendants entered the store, picked 22 specific items off of the shelves, had the clerk take money, make change, then leave. Then two different men drive up in a similar -
[Seeing Mr. Tipton shake his head no]
Vinny Gambini: Don't shake your head, I'm not done yet. Wait till you hear the whole thing, so you can understand this, now. Two different men drive up in a similar-looking car, go in, shoot the clerk, rob him, and then leave?
Mr. Tipton: No. They didn't have enough time.
Vinny Gambini: Well, how much time was they in the store?
Mr. Tipton: Five minutes.
Vinny Gambini: Five minutes? Are you sure? Did you look at your watch?
Mr. Tipton: No.
Vinny Gambini: Oh, oh, oh, I'm sorry. You testified earlier that the boys went into the store, and you had just begun to make breakfast. You were just ready to eat, and you heard a gunshot. That's right, I'm sorry. So, obviously, it takes you five minutes to make breakfast.
Mr. Tipton: That's right.
Vinny Gambini: Right, so you knew that. Uh, do you remember what you had?
Mr. Tipton: Eggs and grits.
Vinny Gambini: Eggs and grits. I like grits, too. How do you cook your grits? Do you like them regular, creamy or al dente?
Mr. Tipton: Just regular, I guess.
Vinny Gambini: Regular. Instant grits?
Mr. Tipton: No self-respectin' Southerner uses instant grits. I take pride in my grits.
Vinny Gambini: So, Mr. Tipton, how could it take you five minutes to cook your grits, when it takes the entire grit-eating world twenty minutes?
Mr. Tipton: [a bit panicky] I don't know. I'm a fast cook, I guess.
Vinny Gambini: I'm sorry, I was all the way over here. I couldn't hear you. Did you say you were a fast cook? That's it?
[Mr. Tipton nods in embarrassment]
Vinny Gambini: Are we to believe that boiling water soaks into a grit faster in your kitchen than on any place on the face of the earth?
Mr. Tipton: I don't know.
Vinny Gambini: Well, perhaps the laws of physics cease to exist on your stove. Were these magic grits? I mean, did you buy them from the same guy who sold Jack his beanstalk beans?
Vinny Gambini: Is it possible the two defendants entered the store, picked 22 specific items off of the shelves, had the clerk take money, make change, then leave. Then two different men drive up in a similar -
[Seeing Mr. Tipton shake his head no]
Vinny Gambini: Don't shake your head, I'm not done yet. Wait till you hear the whole thing, so you can understand this, now. Two different men drive up in a similar-looking car, go in, shoot the clerk, rob him, and then leave?
Mr. Tipton: No. They didn't have enough time.
Vinny Gambini: Well, how much time was they in the store?
Mr. Tipton: Five minutes.
Vinny Gambini: Five minutes? Are you sure? Did you look at your watch?
Mr. Tipton: No.
Vinny Gambini: Oh, oh, oh, I'm sorry. You testified earlier that the boys went into the store, and you had just begun to make breakfast. You were just ready to eat, and you heard a gunshot. That's right, I'm sorry. So, obviously, it takes you five minutes to make breakfast.
Mr. Tipton: That's right.
Vinny Gambini: Right, so you knew that. Uh, do you remember what you had?
Mr. Tipton: Eggs and grits.
Vinny Gambini: Eggs and grits. I like grits, too. How do you cook your grits? Do you like them regular, creamy or al dente?
Mr. Tipton: Just regular, I guess.
Vinny Gambini: Regular. Instant grits?
Mr. Tipton: No self-respectin' Southerner uses instant grits. I take pride in my grits.
Vinny Gambini: So, Mr. Tipton, how could it take you five minutes to cook your grits, when it takes the entire grit-eating world twenty minutes?
Mr. Tipton: [a bit panicky] I don't know. I'm a fast cook, I guess.
Vinny Gambini: I'm sorry, I was all the way over here. I couldn't hear you. Did you say you were a fast cook? That's it?
[Mr. Tipton nods in embarrassment]
Vinny Gambini: Are we to believe that boiling water soaks into a grit faster in your kitchen than on any place on the face of the earth?
Mr. Tipton: I don't know.
Vinny Gambini: Well, perhaps the laws of physics cease to exist on your stove. Were these magic grits? I mean, did you buy them from the same guy who sold Jack his beanstalk beans?
Posted on 10/9/14 at 3:44 pm to Croacka
You guys must like mush. If you use med grain.. or you like long grain.. like a Yankee.
Posted on 10/9/14 at 5:07 pm to CajunInOK
This is my version of what CajuninOK is talking about:
The top handle says "Wear Ever".
Bottom is stamped
"No. 2485
Wear Ever
Aluminum
Trademark
Made in USA""
My grandfather was president of the American Rice Growers (a co-op) in Welsh, La. They called him "Mr Rice". Unfortunately he died when I was 4, so I didn't get to absorb any rice wisdom from him. This was the pot my grandmother used.
My mother always used this when I was growing up, but our family switched to electric rice cookers long ago because you can set them and walk away. I guess it's just called a rice steamer. In South Carolina, they call them "Charleston Rice Steamers" The lid is actually double-walled like a thermos for insulation.
On the insert, notice there are no holes in the bottom of it, only on the sides and up on the lip. You put water with the rice in the insert and in the bottom of the pot and steamed the rice. I'll have to ask mom if she remembers the water/rice ratio and time. When I first started cooking (my first recipe was for red beans and rice), I used one and I think you used no more than 1.5 times as much water as rice (maybe less) and I think you cooked for 25 minutes after you started seeing steam coming out. I guess I'll have to experiment.
Here's an article about them with a link to a store that may have a foreign version for sale.
LINK
ETA: Asked mom - She doesn't remember (she's almost 90).
The top handle says "Wear Ever".
Bottom is stamped
"No. 2485
Wear Ever
Aluminum
Trademark
Made in USA""
My grandfather was president of the American Rice Growers (a co-op) in Welsh, La. They called him "Mr Rice". Unfortunately he died when I was 4, so I didn't get to absorb any rice wisdom from him. This was the pot my grandmother used.
My mother always used this when I was growing up, but our family switched to electric rice cookers long ago because you can set them and walk away. I guess it's just called a rice steamer. In South Carolina, they call them "Charleston Rice Steamers" The lid is actually double-walled like a thermos for insulation.
On the insert, notice there are no holes in the bottom of it, only on the sides and up on the lip. You put water with the rice in the insert and in the bottom of the pot and steamed the rice. I'll have to ask mom if she remembers the water/rice ratio and time. When I first started cooking (my first recipe was for red beans and rice), I used one and I think you used no more than 1.5 times as much water as rice (maybe less) and I think you cooked for 25 minutes after you started seeing steam coming out. I guess I'll have to experiment.
Here's an article about them with a link to a store that may have a foreign version for sale.
LINK
ETA: Asked mom - She doesn't remember (she's almost 90).
This post was edited on 10/9/14 at 6:03 pm
Posted on 10/9/14 at 8:22 pm to chryso
I use the magnalite and have been using the same pot for over 40 years. 2 cups rice to 4 cups water . Perfect every time.
Posted on 10/9/14 at 9:00 pm to Stadium Rat
Thank you, Stadium Rat! That is EXACTLY what I am looking for!
Living in Oklahoma, I make rice either in a saucepan on the stove or in an electric cooker. It all comes out mush and doesn't taste right to me. My spouse, however, loves it and has been known to eat rice with butter and sugar (must be a Native American thing).
It is getting cooler and becoming gumbo and jambalaya weather, and this year I would like to have decent rice.
Living in Oklahoma, I make rice either in a saucepan on the stove or in an electric cooker. It all comes out mush and doesn't taste right to me. My spouse, however, loves it and has been known to eat rice with butter and sugar (must be a Native American thing).
It is getting cooler and becoming gumbo and jambalaya weather, and this year I would like to have decent rice.
Posted on 10/9/14 at 9:25 pm to CajunInOK
Glad I could help.
I think your best bet is to try some of those Charleston sources or it look likes some of the modern cookers have a similar insert - where you can have the liquid and rice mixed together. Those do exist.
I think your best bet is to try some of those Charleston sources or it look likes some of the modern cookers have a similar insert - where you can have the liquid and rice mixed together. Those do exist.
This post was edited on 10/9/14 at 9:29 pm
Posted on 10/9/14 at 9:54 pm to CajunInOK
this thing makes GOAT rice and oatmeal
Posted on 10/9/14 at 9:58 pm to CajunInOK
Get a regular 12 quart pot..... the cheapest boiling pot from wal mart works.
Into the pot we add.....
8 cups water
Bring it to a boil and add 1 TBS oil and 1 TBS salt and 2 cups rice.
set your timer to 18 minutes. When the timer goes off fill the pot almost all the way to the top with water then drain it into a small hole colander. Rice comes out perfect every time.
Into the pot we add.....
8 cups water
Bring it to a boil and add 1 TBS oil and 1 TBS salt and 2 cups rice.
set your timer to 18 minutes. When the timer goes off fill the pot almost all the way to the top with water then drain it into a small hole colander. Rice comes out perfect every time.
Posted on 10/9/14 at 10:29 pm to CajunInOK
Why do you need a rice pot for jambalaya?
Posted on 10/9/14 at 10:51 pm to TorNation
Tiger rice cooker.
Who knows there way around rice better than us? Asians.
Who knows there way around rice better than us? Asians.
Posted on 10/10/14 at 6:55 am to CajunInOK
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