Book of Jeremiah
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- Nov 3, 2012
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I like Jasmine rice.......Brown rice is too gummy. .....
I like both. Are you using a rice steamer?
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I like Jasmine rice.......Brown rice is too gummy. .....
Thats because they are communists and not god bothering capitalists.God's food rice is. My staple for sure.
Rice is very healthy for you and if you will notice - the Chinese - who eat a lot of rice - do not have any weight problems. I'm a big fan of rice! I like rice cakes too! With peanut butter? It's a great snack food.
I love rice, brown or wild. So buying a great big ol' bag of brown rice recently and fixing some I was perplexed why despite being in boiling water for some 10 minutes nothing was happening. It was just a bunch of wet rice in the bottom of the pan. Whereas prior rice makings had it expand soaking up the water in no time. "How could I have messed up rice?" I thought. Calling my Mom for other thinsg I mentioned it to her to which she asked "was it instant rice?" Oh...
Instant rice? Delta, you are missing so much! Buy a rice steamer and cook your rice in that. You'll never return to instant rice.
I'm change-adverse. Last thing I want is having to learn anything new. Was actually summoning recollections of documentaries showing indigenous people preparing food wondering if i had to beat the rice with a rock first or something.
That is up for change, Delta. Seriously. It won't hurt you to try something different. A vegetable / rice steamer is a wonderful gadget! Buy one!
note - you did very well adjusting to this board! That was a change for you. And you like this board! Right? So check out a rice steamer and see if you don't notice a difference in the quality of your rice. Have a nice day.
Instant rice? Delta, you are missing so much! Buy a rice steamer and cook your rice in that. You'll never return to instant rice.
I'm change-adverse. Last thing I want is having to learn anything new. Was actually summoning recollections of documentaries showing indigenous people preparing food wondering if i had to beat the rice with a rock first or something.
That is up for change, Delta. Seriously. It won't hurt you to try something different. A vegetable / rice steamer is a wonderful gadget! Buy one!
note - you did very well adjusting to this board! That was a change for you. And you like this board! Right? So check out a rice steamer and see if you don't notice a difference in the quality of your rice. Have a nice day.
Hey, wait....
Doesn't delta literally mean "change"??
OUCH!!!!I always put my rice with either butter or oil in a pan and toast it (don't walk away and LEAVE it for God's sake! Lol). I think that is the key to good rice just until it barely starts to change color. Then I add in seasonings and stir it around a bit and then I add either water or chicken stock until it is about 2 fingers above the level of the rice. Then, bring to a boil. Reduce heat and SIMMER (very important to simmer and not boil the rice). It needs to simmer slowly for at least 20 minutes until the water is completely absorbed. You can tell by sticking a wooden spoon into the rice to see where the water level is. Then, you let it sit for about 5 or 10 minutes. It needs to sit to finish the cooking process and to finish absorbing the moisture. It also doesn't hurt to leave it on the burner after you shut the burner down.
OUCH!!!!I always put my rice with either butter or oil in a pan and toast it (don't walk away and LEAVE it for God's sake! Lol). I think that is the key to good rice just until it barely starts to change color. Then I add in seasonings and stir it around a bit and then I add either water or chicken stock until it is about 2 fingers above the level of the rice. Then, bring to a boil. Reduce heat and SIMMER (very important to simmer and not boil the rice). It needs to simmer slowly for at least 20 minutes until the water is completely absorbed. You can tell by sticking a wooden spoon into the rice to see where the water level is. Then, you let it sit for about 5 or 10 minutes. It needs to sit to finish the cooking process and to finish absorbing the moisture. It also doesn't hurt to leave it on the burner after you shut the burner down.
Never take the top off to check!!!
I like the magnalite cookware because if you aren't too good at watching the clock, you can turn the rice off early and it will still cook from the residual heat in the cookware.
But, I have been cooking rice for 60 years.
You seem to have it down too.
Me too.OUCH!!!!I always put my rice with either butter or oil in a pan and toast it (don't walk away and LEAVE it for God's sake! Lol). I think that is the key to good rice just until it barely starts to change color. Then I add in seasonings and stir it around a bit and then I add either water or chicken stock until it is about 2 fingers above the level of the rice. Then, bring to a boil. Reduce heat and SIMMER (very important to simmer and not boil the rice). It needs to simmer slowly for at least 20 minutes until the water is completely absorbed. You can tell by sticking a wooden spoon into the rice to see where the water level is. Then, you let it sit for about 5 or 10 minutes. It needs to sit to finish the cooking process and to finish absorbing the moisture. It also doesn't hurt to leave it on the burner after you shut the burner down.
Never take the top off to check!!!
I like the magnalite cookware because if you aren't too good at watching the clock, you can turn the rice off early and it will still cook from the residual heat in the cookware.
But, I have been cooking rice for 60 years.
You seem to have it down too.
I always take the lids off my food and check and taste. I am a very interactive cook!
Me too.OUCH!!!!I always put my rice with either butter or oil in a pan and toast it (don't walk away and LEAVE it for God's sake! Lol). I think that is the key to good rice just until it barely starts to change color. Then I add in seasonings and stir it around a bit and then I add either water or chicken stock until it is about 2 fingers above the level of the rice. Then, bring to a boil. Reduce heat and SIMMER (very important to simmer and not boil the rice). It needs to simmer slowly for at least 20 minutes until the water is completely absorbed. You can tell by sticking a wooden spoon into the rice to see where the water level is. Then, you let it sit for about 5 or 10 minutes. It needs to sit to finish the cooking process and to finish absorbing the moisture. It also doesn't hurt to leave it on the burner after you shut the burner down.
Never take the top off to check!!!
I like the magnalite cookware because if you aren't too good at watching the clock, you can turn the rice off early and it will still cook from the residual heat in the cookware.
But, I have been cooking rice for 60 years.
You seem to have it down too.
I always take the lids off my food and check and taste. I am a very interactive cook!
Anything but RICE!!!!!
Once you get the timing down, you should never lift the lid on rice.
I'll tell you what's nasty. Cheap white rice. We're cutting corners these days (enjoy your sub-$3 gas BTW) so I used it in a rice/bean dish and it turned out mighty pasty.
Which reminds me of a Pasty Cline song...
Me too.OUCH!!!!I always put my rice with either butter or oil in a pan and toast it (don't walk away and LEAVE it for God's sake! Lol). I think that is the key to good rice just until it barely starts to change color. Then I add in seasonings and stir it around a bit and then I add either water or chicken stock until it is about 2 fingers above the level of the rice. Then, bring to a boil. Reduce heat and SIMMER (very important to simmer and not boil the rice). It needs to simmer slowly for at least 20 minutes until the water is completely absorbed. You can tell by sticking a wooden spoon into the rice to see where the water level is. Then, you let it sit for about 5 or 10 minutes. It needs to sit to finish the cooking process and to finish absorbing the moisture. It also doesn't hurt to leave it on the burner after you shut the burner down.
Never take the top off to check!!!
I like the magnalite cookware because if you aren't too good at watching the clock, you can turn the rice off early and it will still cook from the residual heat in the cookware.
But, I have been cooking rice for 60 years.
You seem to have it down too.
I always take the lids off my food and check and taste. I am a very interactive cook!
Anything but RICE!!!!!
Once you get the timing down, you should never lift the lid on rice.
Probably not, but I always do.
Me too.OUCH!!!!I always put my rice with either butter or oil in a pan and toast it (don't walk away and LEAVE it for God's sake! Lol). I think that is the key to good rice just until it barely starts to change color. Then I add in seasonings and stir it around a bit and then I add either water or chicken stock until it is about 2 fingers above the level of the rice. Then, bring to a boil. Reduce heat and SIMMER (very important to simmer and not boil the rice). It needs to simmer slowly for at least 20 minutes until the water is completely absorbed. You can tell by sticking a wooden spoon into the rice to see where the water level is. Then, you let it sit for about 5 or 10 minutes. It needs to sit to finish the cooking process and to finish absorbing the moisture. It also doesn't hurt to leave it on the burner after you shut the burner down.
Never take the top off to check!!!
I like the magnalite cookware because if you aren't too good at watching the clock, you can turn the rice off early and it will still cook from the residual heat in the cookware.
But, I have been cooking rice for 60 years.
You seem to have it down too.
I always take the lids off my food and check and taste. I am a very interactive cook!
Anything but RICE!!!!!
Once you get the timing down, you should never lift the lid on rice.
Probably not, but I always do.
I'm with you -- I want to know what's going on in there.
I have rice so often I use a rice cooker. It still needs an eye but less of one than doing it on the stovetop. Plus it frees up a stove burner if I want to get reallly complicated.