Cooking Rice

[Durgan]

http://www.durgan.org/URL/?QGYNO 3 July 2012 Cooking Rice
Cooking high density foods or poor conductors of heat like grains, nuts and creamed foodstuffs, and some similar types of food is inconvenient using a pot on a burner, since the bottom of the pot is easily burned even with constant stirring.I use a make shift convenient double boiler for cooking many foodstuffs.The inner pot never touches the bottom of the outer pot, and there is always a layer of water between the cooking pot and the burner.It appears double boiler cooking has almost disappeared, since it is difficult to find a double boiler of old. I like rice but don’t believe a rice cooker does adequate cooking,especially on whole grain brown rice. There is a wide variety of rice sold, parboiled, white and probably with many nutrients removed in the processing, hence my choosing unadulterated brown rice. The outer surface of the inner cooking pot is just below boiling and the middle can be considerably lower in temperature, so stirring and mixing is necessary depending upon heat conductivity of the ingredients being cooked.

My processing method is to cook beforehand a large quantity of rice and rolled oats, which are a portion of my diet. The cooked product is stored in the refrigerator and some is frozen until required. For serving it is heated in the microwave. Annotated photographs depict the process.

[The Riff-Raff Element]

I cook rice by frying it briefly in butter then adding twice the volume of boiling water as I have rice, before clamping the pan lid on and dropping the heat to minimum and cooking for 20 minutes (white rice - 30 for whole grain). Easy cook rice is an offence against God & Nature and should be shunned. That's what I think.

[boboff]

Sod the rice, I am waiting with baited breath..... How many ounces of Mulberries Durgan?

[old tree man]

I could never cook rice properly until my Indian friend taught me the correct way, he always said that the British people always boil it to death, he said always use boiling salted water first then add the rice bring back to the boil stirring gently then turn the heat way down and test regulaly it liturally takes minutes once just soft take off the heat strain then fluff with a fork ....perfect rice

[The Riff-Raff Element]

I keep wondering about having a go at growing a little rice. I'm told that some varieties of shop-bought whole grain rice will germinate since they've not been parboiled: anyone ever tried?

[Crickleymal]

Sod the rice, I am waiting with baited breath..... How many ounces of Mulberries Durgan?

But surely it should be juiced?

[gregorach]

I always use white basmati and the total absorption method... Learning to judge the correct amount of water to use takes quite a bit of practice, but once you've got that it's very quick and reliable. It's important to thoroughly rinse the rice first to get rid of the excess starch - I usually rinse 5 times. Then it's just a question of adding the correct amount of water to the rice (which I judge by depth - there should be enough water so that the water level is at the middle of my index finger nail when my finger tip is touching the surface of the rice), bringing it to a vigorous boil, turning down the heat to simmer for 10 minutes (by which time all the water should have been absorbed), and then turning the heat off and leaving it for 5 minutes. All of this is done with a close-fitting lid on the pan, and no stirring. Perfect rice, every time.

[Crickleymal]

Then it's just a question of adding the correct amount of water to the rice (which I judge by depth - there should be enough water so that the water level is at the middle of my index finger nail when my finger tip is touching the surface of the rice).

But that will only work with one particular pan and one particular quantity of rice surely? Another sized pan will alter the ratio of rice to water depth.

[The Riff-Raff Element]

Then it's just a question of adding the correct amount of water to the rice (which I judge by depth - there should be enough water so that the water level is at the middle of my index finger nail when my finger tip is touching the surface of the rice).

But that will only work with one particular pan and one particular quantity of rice surely? Another sized pan will alter the ratio of rice to water depth.

I've got a pan used solely for omelettes, so a pan for rice only doesn't sound daft.

[gregorach]

Then it's just a question of adding the correct amount of water to the rice (which I judge by depth - there should be enough water so that the water level is at the middle of my index finger nail when my finger tip is touching the surface of the rice).

But that will only work with one particular pan and one particular quantity of rice surely? Another sized pan will alter the ratio of rice to water depth.

Which is why I said that "Learning to judge the correct amount of water to use takes quite a bit of practice". However it generally seems that it's not too far off... Everyone I know who uses this method uses a similar approach, and it's not like it needs to me accurate to 3 significant figures or anything.

I suppose there must be a formula you could use to calculate the required volume of water for a given mass of rice precisely, but I'm very much a "chef's measures" kind of guy... And in practice, I very rarely cook anything other than a single portion of rice for myself, in my smallest pan.

[Green Aura]

1 cup rice to 1.5 cups water.

[boboff]

1 cup porridge, 3 cups of water.....

[oldjerry]

1 cup of quorn,1 pan (toilet variety)..........

[The Riff-Raff Element]

1 cup of quorn,1 pan (toilet variety)..........

[Biscombe]

http://www.durgan.org/URL/?QGYNO 3 July 2012 Cooking Rice
For serving it is heated in the microwave. Annotated photographs depict the process.

Riff-Raff Element, that's the way I cook rice, never fails

Durgan, with your healthy outlook on life I'm really surprised you use a microwave........

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