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CHEFATHEAR65
2/6/08 5:17 P
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Because I am lazy....I just look for it on the internet. When I g to a chinese or Indian store I just ask.
Leanne
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Yanga, thank you for the info on the different ratios for different rices.
I have suspected that there were different ratios of water to rice, but haven't figured them out.
so thank you for the info.
Also for those who shop at the asian grocery stores, you should try black rice, it has a very interesting taste and texture.
Toby
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I'm asian and i grew up eating rice coooked in so many ways. The rice you're cooking depends what brand of rice you're using. i grew up eating jasmine rice (long asian grain) and we used a rice cooker, steamed, or cooked in a lid covered pot. If you're using rice from the american aisle (uncle bens) i have no idea cause i grew up eating rice from the asian stores that are shipped from the asian countries.
if you're cooking rice in a pot then it would depend what kind of rice (long or short grain). Long grain water ratio to rice is 2 cups to 1 cup of rice. Short grain is 1.5 cup of water to 1 cup of rice. Long grain rice has a fluffier texture and Short grain has a stickiness texture and it's more dense so if you cook with too much water it will be either too soggy or not ready. i would suggest jasmine white rice cause it's a fluffy texture and you can not make a mistake even if you use 1.5 or 2 cups of water to 1 cup of rice.
if you're still having problems i suggest you get a 3 cup rice cooker at walmart or local store. there it has directions and it's much easier. good luck!
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| I rinse my rice well and after bringing my water to a boil, I add the rice, once it is cooked I drain it... easy and you always get it cooked how you want...
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HALLUCINATING
2/5/08 2:19 P
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bring 2 cups water, a pinch of salt and a little butter to a boil in a small saucepan with a tight fitting lid.
When water boils add rice. Cover with lid, reduce heat to low, simmer 20 minutes. DO NOT STIR or remove the lid.
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| don't know how that happened....
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Not stupid at all!!!!
I have an Asian friend...she taught me how to cook rice, and I rarely fail.
1 part rice to 2 parts water...bring to a boil, give it a quick stir and cover. If you don't have a lid, use foil. Reduce heat to low for 20 minutes. Don't look at it...don't stir...just leave it alone. After 20 minutes, it's done.
I have a rice cooker, but I'm not crazy about the texture. Reminds me of southern rice, and I prefer Asian sticky rice.
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NEWCHASIN08
1/31/08 1:56 P
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| Well I'm puerto rican and so is my husband which means we eat rice just about every night...lol. What I do is boil water with a little bit of oil and salt. Once it's boiling I add the rice until the water has to be at least 1 inch over the rice. Then let it boil til the water is right above the rice...not dry...then put it on a very low heat and cover. Leave it steaming about 20-30 minutes depending on how much you are cooking and it should come out perfect. Sorry I can't give you any measurements...I got so used to it, I do it by eye. Hope this helps.
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BARBARA1243
1/31/08 8:59 A
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Butter Rice
1 1/2 cups basmati rice
1 onion, chopped
3 tbsp butter
4 bay Leaves
5 peppercorns
3 cloves
1" piece cinnamon stick
2 tsp salt
2 cups chicken broth
Wash the rice at least 3 times until the water runs clear...soak in cold water for 30 minutes.... drain.
In a large skillet, heat the butter......add onions and spices and saute until onions are tender but not brown.....stir rice into onions.....cook, stirring
for about 3 minutes....add the chicken stock, bring to a boil.....reduce heat to low, cover with a tight fitting lid and cook for 12 minutes......remove from the heat...let stand for 5 minutes then fluff with a fork.
This is a basic rice to be served with any dish.
If you don't have the spices listed in the recipe, add whatever spices you prefer...enjoy!
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FINNYMAS37
1/31/08 6:08 A
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| take brown rice and add salsa to it. Taste great!
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SLIMMER.ME
1/29/08 7:28 P
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| Using electric rice cooker to cook rice is easy way. But it contains more starch in it. In a pan boil 5 cups of water, add 1 cup rice. Takes about 15-20 min. to cook. Once rice is cooked strain the water. That way you can get rid of starch. To avoid burning rice, put more water. you can always strain it out.
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RICE COOKER! EASY! PERFECT EVERY TIME!
I prefer brown rice
1 cup rinsed brown rice / 2 cups water
Season with a little soy sauce, delicious, nutty, filling!
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I cook my rice in the oven.
2 cups rice
4 cups chicken broth (hot)
1/2 stick margarine (melted)
1 tsp thyme, salt & pepper to taste
Bake 45 minutes at 375 degrees or until water is absorbed. Fluff with fork. Delicious!
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NAOMICOLLINS2
1/27/08 4:44 P
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| Try a Rice Cooker. You just wash the rice and press COOK. Takes about 20 mins and comes out perfect everytime!!!
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I cook my rice in the micowave too, Madeline. It's soo easy! You can't forget it and burn it, and it's perfect everytime! I buy the long grain rice by Uncle Ben's.
Nathalie (Homepink)
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| I used to use the boil bag rice, but it has more calories. I am going to try the brown rice that I have to cook tonight with a new chicken recipe that I found on this site.
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Get a rice cooker, it is worth the $15-20.
I have a lot of kitchen appliances, but the rice cooker is the only one that permenantly takes up countertop space.
Toby
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KDPHINIVEA
1/25/08 10:43 A
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1 1/2 cup water to 1 cup of white rice
2 cups water to 1 cup brown rice
Get a rice cooker!!! Or if you want to use a pot, bring water and rice to a boil, then turn it to LOW for 20 minutes with the lid on. I have been making rice since I was five and it has never burned.
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I love jasmin rice and have found that using chicken broth is the best way to cook it. Toasting the rice before you add the broth brings out the nutty flavor of the rice, but it is not necessary, especially if you don't have the time. By using broth instead of water, you are adding protein to your rice and the trace amount of grease in the broth keeps it from sticking. It also adds so much flavor. I also add a half cup more water halfway through the cooking time because the broth cooks away faster.
Use a long grain or medium grain white or brown rice, they are less sticky than a short grain and contain less starch.
If you are using rice as a side dish, a great way to cook it is toasting with garlic and shallots and once rice is cooked with the broth add chopped pistachios and cilanto. Wow's every time.
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| I sometimes cheat big time when I don't have time to keep a close eye on the rice. I will put 3 cups water to 1 cup rice. When the rice is done, I drain it.
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I really like the Uncle Ben's rice in a bag. It's easy.. you just boil some water and throw a bag or two into the pot for about 7 minutes. Also, it's already pre-measured for you. I think they come in 1/2 cup, 1 cup and 2 cup baggies.
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TRILLIANTOO
1/17/08 6:50 P
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I learned to do it this way:
Do 1 part rice to 2 parts water. Bring to a boil in a saucepan with a tight-fitting lid, lid on. When the water comes to a boil, turn it down to a low simmer. Then cook it for PRECISELY 14 MINUTES. This is critical! 14 minutes exactly. Then, turn the heat off, and let sit 10 minutes more. Then you can remove the lid and fluff with a fork.
I used to have burned or undercooked rice all the time, but now it always comes out perfectly.
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| I make instant brown rice. sorry, that i cheat.
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Some people really like rice cookers. I have a veggie steamer that I can cook rice in as well. It's OK, but I always retreat to the same standby.
White rice, jasmine, or basmatti (if you have not tried basmatti you are missing out) 2 cups hot water brought to a boil, reduce heat add 1 cup rice and a pinch of salt. put a tight lid on it, careful to watch and make sure it does not bubble over while the burner is cooling off. I cook mine at med low, but my stove is extra hot, you just keep an eye on it. It is done in about 25 minutes, you will see dimples on the top of the rice and all the water is absorbed. Dont take the lid off and one while cooking for nice fluffy rice.
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I would love to cheat, too, (I got a good laugh from reading your post.-Thanks.), but my husband would know the difference. For him, it's only white rice or brown rice. Parboiled, instant, or reheated are out of the question. He was born and raised in Brazil where they eat rice and black beans twice a day, and he can taste the difference.
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MADELINE23
1/14/08 3:14 P
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Sorry, but I cheat when I make rice. I buy the Uncle Bens in a package and microwave it and viola...perfect rice !!
Madeline
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I lived in Brazil (which has to be the rice capital of the world) for 5 years, and this is how I learned to make rice there.
First, wash the rice 2 or 3 times to get rid of some of the starch. Drain well. Next, put a little oil, or PAM spray in your pot and over med. heat let the rice "fry" a little.You can also chop in a clove of garlic. After a minute or so, add hot water to cover well. Add a little salt. When the water starts to boil, reduce the heat to low, cover with lid, and let cook. After about 10 minutes, stir the rice and check for doneness. If you need more water, add it, cover again and wait for the water to evaporate.You can keep adding water without a problem if you need to. This may seem a little more time consuming but it really isn't.
Note: The normal ratio of white rice to water is 1:2 and always cook on low heat. Hope this helps.
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BROKNANGEL50423
1/14/08 6:44 A
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| Ok, first off...I don't cook..not very well at least. How do I cook white rice right? Everytime I go to fix it, it either burns or is really dry. Even if I am standing right there watching it! Help please! Someone tell me what I am doing wrong!
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