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Post by eric on Dec 3, 2007 22:40:52 GMT
Same here, Moto, but it has to be Basrati(?) rice. Eric
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Post by Patrick on Dec 4, 2007 11:24:38 GMT
Hello all!
I like rice. Other Half doesn't. So I've not had rice for years. Which means I've missed out on glorious kedgeree - and more especially - Chilli con Carni which I love. We do couscous instead.
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Post by Sheriff Moto on Dec 4, 2007 11:58:25 GMT
Hello all! I like rice. Other Half doesn't. So I've not had rice for years. Which means I've missed out on glorious kedgeree - and more especially - Chilli con Carni which I love. We do couscous instead. I have a similar problem with spicy foods. Even a korma is too strong for her! Fortunately I can still indulge with spicy snacks as those don't count in meals for two or more
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Post by prashna on Dec 10, 2007 19:08:20 GMT
Prashna, I always use Basmati rice and I remember reading somewhere that you should soak it for a while before cooking. I usually soak mine for 30 minutes or so then drain. Bring salted water to the boil and throw in the rice. Bring back to the boil, lower temperature and cook for 3 or 4 minutes. Drain, return to pan and let it steam slightly. It never goes sticky and is always "just right". I imagine that the soaking makes the cooking time much less. Hi everso,
Sorry about the late reply.
On those rare occasions that I get a chance to cook, I do exactly as you. Except that I wouldn't use salt and use a precise quantity of water to avoid draining the hot water.
But my very gifted wife actually does not soak the rice and still gets it right!
This is what happens, I think:
1. Soaking and then draining rinses away the surface layer of starch, thus removing the stickiness. Cooking time may be reduced slightly as well, as you say.
2. Unfortunately, the vitamins (esp. B-complex) in rice are contained in the surface layer. Modern polishing methods already has removed much of the vitamins anyway. To remove what little is left seems unwise.
That's why I like my wife's method even if gets sticky sometimes.
The frying method avoids the washing away of vitamins and is very effective in keeping the grains apart.
Regards.
Prashna
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Post by trubble on Dec 11, 2007 7:34:52 GMT
Basmati Rice is the nicest, partly because it doesn't seem to go sticky as much as other rices naturally. The laziest way to avoid sticky is the Rice Ball. Never fails. I usually make egg fried rice, just stir in the egg and a little soy sauce, so easy and delicious. I like the sound of this though: It is so easy to make the perfect rice dish. I have never been quite sure if it should be classed as 'boiled', 'fried', or 'braised'! The most important thing is to ensure that the pan lid is a good seal on the pan, and that the pan can be used in an oven. Do NOT use a pressure cooker! Ingredients: 1 onion knob of butter 6oz basmati rice 18 fl oz chicken stock Method: Turn the oven on to high Finely chop the onion. Melt the butter in the pan and add the chopped onion. Fry the onion in the butter until it starts to turn clear - (just before caramalisation) Add the rice to the onion, and keep them moving for a minute or so, to thoroughly coat the rice grains with butter. Add the stock and bring to the boil, gently stirring continually. Put the lid on the pan and put the pan in the pre-heated oven for 20 minutes. Take the pan from the oven and remove the lid. Stir the rice briskly for a fewv seconds until it separates. Serve as an accompaniment to meat, fish, poultry or vegetables. Enjoy. OSD I'll try that for my daughter. Thanks.
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oldseadog
Senior Member
Went In - Did It - Got Out Fast!
Posts: 464
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Post by oldseadog on Dec 13, 2007 15:24:51 GMT
Trubble, you're welcome. It must be a record ... 14 months sitting there before someone admits to wanting to try my bone-idle-turns-out-right-every-time-rice-recipe! (Albeit on someone else!!!) Please let us know how your daughter finds it. OSD
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lulu
New Member
Posts: 14
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Post by lulu on Dec 13, 2007 16:55:45 GMT
Now this is perfect rice..........put cup of rice in a press and seal bag with half a teaspoon of salt (must be Basmati for me) lower into large pyrex bowl of boiling water put into microwave ( I do two at a time to give me two pounds of cooked rice) on high for 11 - 13 mins.
Perfect rice, I then pop into clean press and seal bags and pop them into deep freeze when cool, on hand for whenever/whatever. No mess or fuss just a bowl to wipe out.
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lulu
New Member
Posts: 14
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Post by lulu on Dec 13, 2007 18:48:50 GMT
re msg 21 whoops forgot to say....if you try this prick the bag(s) before you put into the water !!!!!
Usually 5 small slashes with a sharp knife does the trick.....lovely dry fluffy rice.
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Post by jonagold on Dec 13, 2007 20:31:11 GMT
I once read a tip which said if you want to fry rice you must cook it earlier, spread it on a tray to cool, then fluff it up with a fork and then fry it when it is cold, fluffed up and perfectly separated. Works like a charm and I`ve done it ever since.
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Post by trubble on Dec 14, 2007 10:52:43 GMT
Trubble, you're welcome. It must be a record ... 14 months sitting there before someone admits to wanting to try my bone-idle-turns-out-right-every-time-rice-recipe! (Albeit on someone else!!!) Please let us know how your daughter finds it. OSD LOL! I will. ;D I'm vegetarian, otherwise I would sample it too!!! I'll try a vegetable stock one but veg stock is not nearly as powerful as chicken stock so it's never quite the same effect.
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Post by trubble on Dec 14, 2007 10:56:57 GMT
I once read a tip which said if you want to fry rice you must cook it earlier, spread it on a tray to cool, then fluff it up with a fork and then fry it when it is cold, fluffed up and perfectly separated. Works like a charm and I`ve done it ever since. I do that too for fried rice, works much better. I discovered that by mistake when using leftovers to make dinner.
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Post by trubble on Dec 14, 2007 10:59:01 GMT
Ooops. It's all gone a bit Woman's Weekly. Next we know we'll be posting tips for keeping our towels soft and swapping knitting patterns.
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Post by Sheriff Moto on Dec 14, 2007 11:26:27 GMT
Ooops. It's all gone a bit Woman's Weekly. Next we know we'll be posting tips for keeping our towels soft and swapping knitting patterns. Oh gawd no - Saara's already taken up knitting *shudder*
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Post by trubble on Dec 14, 2007 11:57:40 GMT
That's the beginning of the end, moto. First you'll get knitted xmas presents then you'll find knitted ornaments appearing around the gaff and before you know it you'll be replaced with a boyfriend pillow..
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Post by Sheriff Moto on Dec 14, 2007 12:15:02 GMT
Those knitted daleks look quite nice WHAT AM I SAYING???
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