oldseadog
Senior Member
Went In - Did It - Got Out Fast!
Posts: 464
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Post by oldseadog on Oct 16, 2006 8:06:17 GMT
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
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Post by PeterL on Oct 16, 2006 9:06:53 GMT
I like that #eating5cg#
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Deleted
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Post by Deleted on Oct 16, 2006 9:40:02 GMT
Oven-cooked rice, glazed with oil or butter has a very special texture and taste, OSD.
For perfect quick boiled rice: wash the rice at least 3 times, till the water is clear. put it in a pan with lots of water, bring to the boil and cook for 3 1/2 - 4 minutes, no longer!. Drain thoroughly, cover with a cloth, put the lid over the cloth and put it back on the lowest possible flame for about 5 minutes (for basmati, a little longer for other sorts). This recipe is totally foolproof: perfect, dry, fluffy rice.
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lezlee
Senior Member
Don't push the river, it flows by itself
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Post by lezlee on Oct 16, 2006 9:52:13 GMT
I can vouch for OSD's rice recipe - it's excellent, and can be supplemented by all sort sof additions towards the end - mushrooms, spring onions - whatever. Mmmm - and it never 'clumps' or gets soggy.
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oldseadog
Senior Member
Went In - Did It - Got Out Fast!
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Post by oldseadog on Oct 16, 2006 9:57:42 GMT
Rosie, #flowers9ka#
I used try doing it like that, but always finished up burning some rice to the bottom of the pan .... and that little bit of burnt rice taints the rest!
Are you using the 'Quick-Cooking Rice'? I have never managed to cook any type of rice in under 15 minutes!
So you see, I must be "Foolproofproof"! #applause1fb# #bowdown9ku# #bowdown9ku# "Ithangyou" #bowdown9ku# #applause1fb#
My OH has said for years that my plumbing flows the wrong way - strong, black coffee makes me sleep, and hot, sweet milk keeps me awake!
OSD
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Deleted
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Post by Deleted on Oct 16, 2006 10:09:29 GMT
Rosie, #flowers9ka# I used try doing it like that, but always finished up burning some rice to the bottom of the pan .... and that little bit of burnt rice taints the rest! Are you using the 'Quick-Cooking Rice'? I have never managed to cook any type of rice in under 15 minutes! So you see, I must be "Foolproofproof"! #applause1fb# #bowdown9ku# #bowdown9ku# "Ithangyou" #bowdown9ku# #applause1fb# My OH has said for years that my plumbing flows the wrong way - strong, black coffee makes me sleep, and hot, sweet milk keeps me awake! OSD Me? Use 'quick-cooking' rice? (Rears in righteous indignation!) I was assuming that you had a proper set of pans, OSD! The only rice that gets into my kitchen is Basmati, Italian Arborio and from time to time a good quality ordinary long-grain rice.
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Post by marianne on Oct 16, 2006 10:54:25 GMT
after living in Asia for 3 years, we have taken to prefering our rice sticky... Basmati is the only rice I will buy, off to cook some now for lunch
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Deleted
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Post by Deleted on Oct 16, 2006 10:57:32 GMT
If you like it sticky, you should use Japanese round grain. That's how the Japs like their rice too.
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oldseadog
Senior Member
Went In - Did It - Got Out Fast!
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Post by oldseadog on Oct 16, 2006 11:04:12 GMT
Rosie, #flowers9ka# #bowdown9ku# #bowdown9ku# My most 'umble hap-hollow-geizie-pardon-hings, ma'am! Hi can 'ot fink wot camed hove-her me, ma'am! Hai could never malign-iment you hon your culinarian skills hand fings, ma'am. #bowdown9ku# #bowdown9ku# You see, hit must 'ave bin the hold dome workin' hove er time, and got ha lickle hove-her hotted hand befuddled, ma'am. Hoi'll just nip down the galley hand see hif hay proper qual-hitty- type pan his hidden haway somewhere, the likes of wot hai could use - cooking rice for the use hov, ma'am. One wot dozen't burn, like, ma'am. Handsome proper heating-type cooking har-rice, wot will be good for riz-hott-o-lising, hand has a firmly texturised body for nibbling with hay curryfication-ized dish. High will then hen joy! ;D OSD
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Post by PeterL on Oct 16, 2006 11:09:31 GMT
I have been told that when i cook rice it iwould make good hardcore ;D
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Post by marianne on Oct 16, 2006 13:55:44 GMT
If you like it sticky, you should use Japanese round grain. That's how the Japs like their rice too. that is, again, too sticky, OK for Sushi, though
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Post by yoda on Oct 16, 2006 18:33:40 GMT
Ise liuke me rice wivth a spud init.
American long grain rice can be made sticky quite easily for hand eating. Most of SE Asia has sticky rice.
Not sure if Basmati rice should be made sticky.
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Post by prashna on Nov 18, 2007 21:53:53 GMT
Hi all,
I think I must have had rice only about 19,000 times now!
The number of times that has been cooked in an oven is less than the fingers of one hand!
The OSD method is really a no-brainer. It would work, period.
The Rosie method works with her, because she is so brilliant. In less capable hands it might wobble a bit.
OSD, the onion and the chicken stock are optional extras. Plain water would work just as well.
Rosie, we don't usually rinse the rice before boiling and still it turns out ok. But 15 minutes wetting and then triple rinsing would make sure. I agree.
Glad to see you all like rice.
Prashna
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everso
Full Member
I wish
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Post by everso on Dec 3, 2007 18:47:48 GMT
Hi all,
I think I must have had rice only about 19,000 times now!
The number of times that has been cooked in an oven is less than the fingers of one hand!
The OSD method is really a no-brainer. It would work, period.
The Rosie method works with her, because she is so brilliant. In less capable hands it might wobble a bit.
OSD, the onion and the chicken stock are optional extras. Plain water would work just as well.
Rosie, we don't usually rinse the rice before boiling and still it turns out ok. But 15 minutes wetting and then triple rinsing would make sure. I agree.
Glad to see you all like rice.
Prashna 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.
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Post by Sheriff Moto on Dec 3, 2007 19:39:53 GMT
I love rice. If we're not doing sauce, Saara and I will go for cheese fried rice, otherwise egg fried rice I remember my very first attempt at rice "Meh that doesn't look enough. I mean how much can this stuff swell up anyway? I'll put some more in" Took awhile to clean the cooker and the kitchen
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