how (the fuck) do you cook rice?!?!

41
Mandroid2.0 wrote:3) Place your fingertips on top of the rice and run water to the first knuckle of your hand. Rather than try to explain this, I found this picture:

Image

.


yup, we use the knuckle approach, but i always use a rice cooker, i've never cooked rice on the stove. another alternative to the knuckle system (with the same result) is measure the water from the top of the rice (the very top, don't like dig your pinky finger in there) with the tip of your pinky... water should go half-way up the first third of your pinky (basically where your fingernail begins) -- seems like a funny method but almost everyone's top part of the pinky is the same size--girls and guys, short and tall. doesn't matter how much rice you are cooking either, it always works. this is the method for korean rice though, which is pretty sticky.

oh i love those latch-top rice steamers too (like the picture kerble put up). that's what i use and it's my favorite -- i make rice in the morning and then after its done cooking it keeps the rice warm and edible for up to 48 hours (although 36 is usually my limit), which is good if rice is a main factor in your diet like mine. when i use the regular cookers (like if we're traveling) with the glass top i always put a beer bottle cap over the hole where the steam comes out and then take it off when its finished cooking, but still steaming off--good trick for sticky rice, fyi. if you don't use a bottle cap you get much more piecey rice which is still good and better for stir fry.

how (the fuck) do you cook rice?!?!

42
Justin from Queens wrote:
kerble wrote:seriously, do you 'stove cookers' have any fucking recipes for fucking boiling spaghetti that we should all write down?


You have to know, upon reading this, that you've chosen a poor example for your point. I bet you cook spaghetti on top of a stove in a pot of boiling water. You have to keep an eye on when it's too long. Some folks will tell you to add things to the water or to shock the spaghetti when it's finished or other things. Just like the rice.

The toast thing is a better analogy - a dedicated device for a particular task.

But not a spaghetti cooker.

Meanie,

= Justin


the spaghetti analogy was before coffee, the toast analogy was after.


salut! Coffee! It makes my scattershot crankiness a focused beam of light!
kerble is right.

how (the fuck) do you cook rice?!?!

43
kerble wrote:
Mandroid2.0 wrote:
ironyengine wrote:kerble is lazy. again.


FYP


on your marks, get set, go fuck yourself!


Dear Aeropagite, are you going to trust a bunch of white folks who buy boxed rice or are you going to trust all of Asia? My family has had rice for dinner every single night of the year for as many years as my family has been around. We got behind the rice cooker in the 80's, and most of these relatives are the most fantastic cooks I've had the pleasure of learning from. Lazy my ass, at least we're not rubes!

Every asian family I have known (I literally mean this, Arabs, Indians, Pakistanis, Chinese, Koreans) uses a rice cooker and it works just fine-basmati, jasmine, brown, whatever. It's not laziness, it frees up a stove burner and time for making lots of other good food.

Our rice doesn't come with directions. it comes in a brown burlap bag in at least 10lb sizes. it's fucking luddites like Mandroid that make me embarrassed. Don't waste your time!

all the "recipes" people have given are saying: leave it covered, boil it, simmer it, and leave it alone. hey that's exactly what a rice cooker does!

Don't want crusty burnt rice? don't buy cheap shit!
Want to make rice sticky? add less water!
Want to make fancy rice? throw peas or turmeric or chilis or lentils or fried onions in the cooker!


seriously, do you 'stove cookers' have any fucking recipes for fucking boiling spaghetti that we should all write down?


Jesus H., people.


Dear Mr. Kerble,

An Indian professor taught me how to grow and cook rice. Said Indian professor is involved in setting up various forestry and agricultural UNDP items in China, India, and Africa, and I'd wager he's a pretty intelligent 70-year old guy. I know far more about genetically engineered varieties of IRRI rice than anyone would ever wish to know because of our two weeks spent focusing on the subject of rice.

I had a bad experience with a rice cooker. It was probably a shitty rice cooker to begin with, but that doesn't distract from the fact that one doesn't need a rice cooker. I'm going to guess that 60% of Americans have some useless and unnecessary cooking contraption like a bread machine or one of those Magic Bullet thingies that sound like they are a masturbatory aid but really just do what a small food processor does. That doesn't make the substantial ownership of the product a reason one should own the product.

My ex-roommate here in the Oakland area was Taiwanese and had a rice cooker. She made way too much rice for one person to eat and it usually boiled over on the counter and formed a starch crust. As per usual in that house, I wound up being the one to clean up her mess and throw out the rancid rice that had been left sitting out for 48 hours. This did not make me happy, nor did it endure me to rice cookers. Cook what you need, not enough to feed 20 family members.

All of this aside, I don't still don't grasp your staunch advocation of the rice cooker. In my experience, it takes longer and requires more preparation and work than just using cookware already available. It's messier and grows less precise with modifications to volume.
"To be stupid, selfish, and have good health are three requirements for happiness, though if stupidity is lacking, all is lost."

-Gustave Flaubert

how (the fuck) do you cook rice?!?!

44
Let's see here:

method a, use a cheap and widely available device that trivializes the process of ricemaking entirely, and produces nearly perfect results every time (with the exception of Mandroid's anecdotal example).

method b, stick your fucking hand in a pot of rice.

I don't think I can possibly contribute any more to this thread.
Rick Reuben wrote:You are dumber than week-old donuts.

how (the fuck) do you cook rice?!?!

48
Well, I failed again. I really thought the rinsing would cure my goopy disease. I rinsed several times and followed mandroid's directions more or less and ended up with the same lumpy wads. It seemed just as sticky and way overdone, about like spaghetti gets if you leave it in too long.

One thing is that I'm using jasmine rice, which I have now read is by nature pretty sticky. I'll try some other kind. I was reading about converted rice which is supposed to be less sticky. I suppose I'll try that.

After another failure, I was thinking about Mexican restaurant rice. It's always so perfect--dry but wet enough and individual pieces instead of mushy chunks. Maybe I should consult my Mexican cookbook and see if it holds any silver bullets.

Still not sold on the appliance, but I may end up caving.
http://www.burningalphabet.com

how (the fuck) do you cook rice?!?!

49
Cranius wrote:Sticky Rice (use thai/jasmine or shushi rice):

Wash rice a number of times, rinsing throughly, until the starch disappears. Usually takes 4-5 rinses.

To cook:

One cup water to one cup rice.

Leave to soak for half an hour in the pan (often I do this much earlier in the day, you can actually leave to soak for hours).

Bring to the boil, with lid on (do not remove or steam will escape).

As soon as it reaches boiling, turn heat to lowest setting for 10 minutes.

Leave to sit for a further 15 minutes (whilst keeping the lid on!).

Water will have evaporated and you have perfect, fluffy sticky rice.


I used to date a Southeast Asian girl and this is how she and her family always made rice.

* Rinse in tepid water several times while sloshing it around in the pot with your fingers, then strain out the water.

* 1:1 ratio of rice:water

* bring to a boil over medium heat then turn heat to very low, cover and cook 15 minutes.

I think Mexican rice is often fried.

Frying rice is a very basic technique and there are umpteen bazillion recipes based upon it, so here: http://www.cooks.com/rec/search/0,1-0,f ... ce,FF.html

Find one that sounds good and go with it.
Last edited by Colonel Panic_Archive on Tue Feb 12, 2008 10:49 am, edited 2 times in total.

how (the fuck) do you cook rice?!?!

50
areopagite wrote:Well, I failed again. I really thought the rinsing would cure my goopy disease. I rinsed several times and followed mandroid's directions more or less and ended up with the same lumpy wads. It seemed just as sticky and way overdone, about like spaghetti gets if you leave it in too long.

One thing is that I'm using jasmine rice, which I have now read is by nature pretty sticky. I'll try some other kind. I was reading about converted rice which is supposed to be less sticky. I suppose I'll try that.

After another failure, I was thinking about Mexican restaurant rice. It's always so perfect--dry but wet enough and individual pieces instead of mushy chunks. Maybe I should consult my Mexican cookbook and see if it holds any silver bullets.

Still not sold on the appliance, but I may end up caving.
Cook it hotter. The longer and lower you cook it, the fatter and more gloppy it will become.

Who is online

Users browsing this forum: No registered users and 0 guests