Rice..
- Thread starter CurtisB81
- Start date
We mostly use Thai jasmine rice, bought at H-mart in 50 lb bags. There's a huge difference in fragrance between cheap jasmine rice and expensive stuff. Always use a rice cooker, for the convenience... Our 20 year old National (Panasonic) rice cooker died recently and we replaced it with a Zojirushi. It is pretty nice, not sure the difference in price was really justified though.
Basmati is my favorite. 2 cups of water to 1 cup of rice. Rinse the rice until the water runs clear. Throw everything into a pot bring to a boil cut back the heat to very very low. Cover and cook for approximately 17 to 18 minutes, that’s it. Fluff with a fork.
Instant Pot.
Jasmine rice, usually, in my cheapo rice cooker, which works like a champ. Sometimes basmati rice, also in the cooker; rarely risotto, as I am too lazy for the real deal; I do sometimes throw an imported Italian risotto mix right into the rice cooker. It's not risotto by any means, but it's damned tasty.
This is our rice stash at the moment. We use a rice cooker.
shavefan
I’m not a fan
Thai Jasmine here. Buy from our local asian market in 20 lbs. bags. @flynshave is spot on. Fresh good quality Jasmine rice is so worth it.
I don't have a rice cooker, I cook mine the old fashioned way on the stove top. I rinse the rice. 2:1 watter:rice, pinch of salt, bring to a boil then gently simmer for 15min. Let rest off heat, covered, for another 15 minutes.
I don't have a rice cooker, I cook mine the old fashioned way on the stove top. I rinse the rice. 2:1 watter:rice, pinch of salt, bring to a boil then gently simmer for 15min. Let rest off heat, covered, for another 15 minutes.
Same . Not quite as good as my old intelligent rice cooker but saves finding space for another appliance. Thai Jasmine.
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I like all kinds of rice but high quality Japanese white rice is on another level. The difference between a good
sushi experience and an amazing sushi experience is more about the rice and the rice/vinegar mixture than
the fish. In Tokyo, they all get their fish from the same fish market.
sushi experience and an amazing sushi experience is more about the rice and the rice/vinegar mixture than
the fish. In Tokyo, they all get their fish from the same fish market.
Always buy the best rice you can find.
Last year we got a clay rice cooker from Japan. It's handmade and all fired clay. It has been a revelation. I never knew rice could be so good! It's brings out the absolute best flavor imaginable. I literally can't stop eating it!
Wash the rice very well. Until the water is clear or nearly.
Soak the rice for 20 minutes if white rice. Drain and put it in the clay cooker. For each cup of rice add a cup and a hair more of water.
A little salt if desired. Or Bonito flakes if you have any. Quality Mirin, maybe a tablespoon or two per cup of rice.
Put it all on the GAS stove on very low heat. The clay must warm gradually. After 10 or 15 minutes slowly raise the heat but ultimately never more than medium-low.
Watch it and after a few puffs of steam escape let it boil for 3 or 4 minutes. Then turn off the heat and let it steam for at least 20 minutes.
Don't ever under any circumstances ever lift the lid! And don't do this in an electric stove! It'll explode the clay. Only use gentle gas!
After 20 minutes of sitting there gently fluff the rice.
Then hang on to your hat! And bring an empty stomach because you're going to devour the entire pot in one sitting!
Rice doesn't get any better than this! It literally blows people's minds.
For Brown rice soak it in water for 7 hours. Then bring to gentle boil as above. Then let it boil for about 17 minutes. Then turn off heat and let it steam itself for 30 minutes at least.
This works in a cast iron or enameled Dutch oven too!
A miracle! Thank me later.
Last year we got a clay rice cooker from Japan. It's handmade and all fired clay. It has been a revelation. I never knew rice could be so good! It's brings out the absolute best flavor imaginable. I literally can't stop eating it!
Wash the rice very well. Until the water is clear or nearly.
Soak the rice for 20 minutes if white rice. Drain and put it in the clay cooker. For each cup of rice add a cup and a hair more of water.
A little salt if desired. Or Bonito flakes if you have any. Quality Mirin, maybe a tablespoon or two per cup of rice.
Put it all on the GAS stove on very low heat. The clay must warm gradually. After 10 or 15 minutes slowly raise the heat but ultimately never more than medium-low.
Watch it and after a few puffs of steam escape let it boil for 3 or 4 minutes. Then turn off the heat and let it steam for at least 20 minutes.
Don't ever under any circumstances ever lift the lid! And don't do this in an electric stove! It'll explode the clay. Only use gentle gas!
After 20 minutes of sitting there gently fluff the rice.
Then hang on to your hat! And bring an empty stomach because you're going to devour the entire pot in one sitting!
Rice doesn't get any better than this! It literally blows people's minds.
For Brown rice soak it in water for 7 hours. Then bring to gentle boil as above. Then let it boil for about 17 minutes. Then turn off heat and let it steam itself for 30 minutes at least.
This works in a cast iron or enameled Dutch oven too!
A miracle! Thank me later.
kelbro
Alfred Spatchcock
Toro, China Girl, and Basmati in no particular order.
We eat all kinds of rice, long grain, short arborio for risotto, basmati, Jasmine, brown, red, forbidden and wild. I enjoy making creamy risotto, all done on the stove top, open pot, hot stock, seasonal. Kids love next day “dirty rice”, spicy and seasoned vegetarian offering.
Get the bleep outa here! I'm not buying high end razors from a guy that uses an instant pot for rice!
This made me laugh actually because we had such a struggle with that thing before we finally figured out how to use it and not ruin food. The fact that it made perfect rice ticked us off since we can already make perfect rice in a pot. For the longest time we were determined not to just have a rice cooker on the counter and after so much trial and error, we figured out how to finesse it.
Instant pot... Sheesh....
Usually brown short grain, 2 1/2 water to 1 rice for 45-50 minutes. Also jasmine for Spanish rice or plain rice, sometimes with a little saffron. Arborio for risotto. Uncooked instant to clean the espresso grinder and coffee grinder. Trying to eat less rice due to arsenic concerns. We use a lot more barley.
I used to eat rice. My Mom made it for every meal growing up.
Also, in case it wasn't obvious, I'm totally buying razors from Shane. I almost felt bad buying one off the BST once!Get the bleep outa here! I'm not buying high end razors from a guy that uses an instant pot for rice!
This made me laugh actually because we had such a struggle with that thing before we finally figured out how to use it and not ruin food. The fact that it made perfect rice ticked us off since we can already make perfect rice in a pot. For the longest time we were determined not to just have a rice cooker on the counter and after so much trial and error, we figured out how to finesse it.
Instant pot... Sheesh....
We always make sure to have some old stale rice around on Sunday morning. That’s Filipino breakfast day... Crispy garlic fried rice with eggs scrambled in, and fried SPAM or Longanisa sausage.
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I enjoy all kinds of rice pretty much any way it can be made.
