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cooking rice - Page 3

post #31 of 44
7/24/08 at 2:39am
I use a Zojirushi cooker as well. Makes life a whole lot easier.
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post #32 of 44
7/24/08 at 2:42am
I haven't done this myself, but some people add a few drops of vinegar for added fluffiness.
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post #33 of 44
7/24/08 at 2:43am
Quote:
Originally Posted by Thracozaag View Post
I like a slightly charred bottom at times, and haven't been able to get that effect with a rice cooker, hence the pot.

As an aside, my mom makes popcorn most nights of the week for herself. She has an ancient (by American standards) sauce pan that she uses only for popcorn and likes a charred bottom to her batch. I'm not sure why, but she does. I once made a lovely batch of light, fluffy popcorn, and she scoffed. Maybe it's because she's such a fucking horrible cook that she's used to char.
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post #34 of 44
7/24/08 at 12:11pm
Quote:
Originally Posted by acidicboy View Post
I haven't done this myself, but some people add a few drops of vinegar for added fluffiness.

Rice wine vinegar for the best tasting sushi.
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post #35 of 44
7/24/08 at 3:32pm
I don`t know why, but rice really tastes better using a pot rather than a rice cooker. Of course the rice cooker is much easier though.
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post #36 of 44
7/24/08 at 9:46pm
I ordered rice during lunch because of this thread. Unfortunately, it was a huge disappointment. I'll just have to make it myself this weekend.
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post #37 of 44
7/24/08 at 9:58pm
Quote:
Originally Posted by JayJay View Post
I ordered rice during lunch because of this thread. Unfortunately, it was a huge disappointment. I'll just have to make it myself this weekend.

If you gotta order rice, order it from a restaurant that's frequented by Asians. For one thing, Asians will not tolerate badly cooked rice--they don't let the restaurant get away with it.
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post #38 of 44
7/24/08 at 10:10pm
You should try steamed rice (rice cooked in porcelain bowls over steam, often with bits of meat added) or 'claypot' rice which is rice cooked in a claypot more of that charred bottom (sounds painful). Apologies for the poor humour, I'm ill and drugged up...
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post #39 of 44
7/24/08 at 10:11pm
Quote:
Originally Posted by chobochobo View Post
). Apologies for the poor humour, I'm ill and drugged up...

is that why you are buying canali ties for $59??
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post #40 of 44
8/10/08 at 8:29pm
Quote:
Originally Posted by Milhouse View Post
What is this called? I've not heard of it.

I can't remember, it's been some time. Google says its PEGA, which rings a distant bell.
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post #41 of 44
8/10/08 at 8:33pm
Quote:
Originally Posted by life_interrupts View Post
Milhouse:

2 cups of water to one cup of rice. Boil water, add rice (don't add oil). Bring back to a boil, reduce to a simmer and cook for 20 minutes or until all the water has been absorbed, stirring occasionally. For brown rice, you'll need 30-40 minutes.

Never stir. Otherwise sounds good. The trick is to understand that rice finishes when it is steaming, not boiling. So, in a way, when you are using a saucepan, rice completes from the top down as the water gets absorbed or evaporates.
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post #42 of 44
8/10/08 at 10:24pm
Quote:
Originally Posted by retronotmetro View Post
Hell yeah. Growing up, we used to fight over the "fan jiu" (cantonese), i.e., the toasted rice in the pot at the end of the meal. I like to leave a crust of rice around the edge of the pot after cooking, then brown it on low heat during the meal. When the main food is done I'll hit the rice with hot water and stir in some fermented tofu--damn good stuff.
Makes me think of the layer of crust at the bottom of a good pot of Dol Sot Bibimbap
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post #43 of 44
8/10/08 at 10:33pm
I made brown rice a few nights ago. It was quite good.
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post #44 of 44
8/12/08 at 12:28pm
Quote:
Originally Posted by Liberty Ship View Post
Never stir. .

That's a myth, just like "never lift the lid while it's cooking." In fact, it's often recommended that, for the fluffiest long-grain rice, once the simmer stage is over, one stir the rice and let it sit off heat to finish up. It seems to produce a fluffier rice, I'm guessing because it has cooled and suffers less from evaporation.
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