Accrington Web - Perfect Rice?

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- - Perfect Rice? (https://www.accringtonweb.com/forum/f74/perfect-rice-42984.html)

Royboy39

30-09-2008 22:20

Re: Perfect Rice?

Quote:

Originally Posted by MargaretR (Post 636857)

They sound ideal for large families, but when you are cooking for just TWO are they really worth the expense? and storage space?

Two....................................:confused:. ...............taken in a lodger have we:D

MargaretR

30-09-2008 22:21

Re: Perfect Rice?

Just looked at Delia's method -very similar to mine - measuring volume
How to cook perfect rice from Delia Online

MargaretR

30-09-2008 22:22

Re: Perfect Rice?

Quote:

Originally Posted by Royboy39 (Post 636862)

Two....................................:confused:. ...............taken in a lodger have we:D

Flashy cooks for two
and darwendosser comes here for tea regularly:o

Royboy39

30-09-2008 22:25

Re: Perfect Rice?

Quote:

Originally Posted by MargaretR (Post 636864)

Flashy cooks for two
and darwendosser comes here for tea regularly:o

Is it for Korma or 'Hell fire..what was that?' :)

Caz	30-09-2008 22:29

Re: Perfect Rice?

Quote:

Originally Posted by MargaretR (Post 636857)

They sound ideal for large families, but when you are cooking for just two are they really worth the expense? and storage space?

You can get smaller ones!:) Just said I invested in the larger one, for practical reasons. Did have a small one first, which has now been passed on to the lads at their uni digs.

Bonnyboy

30-09-2008 22:30

Re: Perfect Rice?

Quote:

Originally Posted by West Ender (Post 636861)

I have a Tupperware rice cooker that I bought over 20 years ago. You boil the rice in a pan for 5 minutes then transfer it all to the rice-cooker, put the lid on and leave for 20 minutes. Rice comes out fluffy and non-stodgy.

I've never had a problem with cooking it on the stove. It's important to use a lot of water, as rice absorbs an awful lot, but as long as you don't leave it boiling too long it shouldn't be stodgy. Never use round grain, though, as it's the wrong consistency for anything but rice pudding.

Never heard of round grain before, certainly never spotted any marked up as that, does it go by another name :confused:

MargaretR

30-09-2008 22:30

Re: Perfect Rice?

Quote:

Originally Posted by Royboy39 (Post 636867)

Is it for Korma or 'Hell fire..what was that?' :)

Prawns Newburg is a speciality of mine
(cream, sherry, egg yolk, cayenne in the sauce)
sprinkling of parsley at serving

http://www.recipelink.com/mf/31/31642

Royboy39

30-09-2008 22:32

Re: Perfect Rice?

Quote:

Originally Posted by MargaretR (Post 636870)

Prawns Newburg is a speciality of mine
(cream, sherry, egg yolk, cayenne in the sauce)
sprinkling of parsley at serving

Margrit....your a star......;)

cashman

30-09-2008 23:53

Re: Perfect Rice?

paris always uses basmati, but she apparently lets it cool before frying it, dunno what she puts in it, but it sure goes down well, fer me its as good as any chinky.:)

steeljack

01-10-2008 03:29

Re: Perfect Rice?

Make sure you wash it well before cooking , get rid of all the loose starch particles , was once told by an old Mama-San it should be washed/rinsed 7 times (once for each sea) before cooking . ;)
Basmati for Chinese/Indian food and Arborio for Spanish (Paella) /Italian food, forget the long grain enriched processed stuff only good use for that is wallpaper paste :eek: :eek:

Benipete

01-10-2008 05:03

Re: Perfect Rice?

Quote:

Originally Posted by MargaretR (Post 636841)

I always use basmati rice.
The knack is to measure the volume of rice and add double that volume of cold water.

When it just begins to simmer slap a tight fitting lid on and turn the heat down to the minimum possible heat your hob allows. Don't lift the lid for 15 minutes. When you do the rice will have absorbed all the water and is ready to be hot rinsed, strained and ready to serve.

Almost the same as you but I use 1 1/4 more water by volume.add a drop of oil and use a layer of tinfoil before fitting the lid on the pan - this ensures a tight fit and stops the steam escaping.
Never be tempted to lift the lid for 20 mins:cook38:

flashy

01-10-2008 07:11

Re: Perfect Rice?

i have seen these rice cookers in the smaller variety...Richard makes lovely rice, i reckon i should just get him to make it for me in the future :D

emzy	01-10-2008 21:12

Re: Perfect Rice?

Think I might stick to boil in the bag, this all sounds too confusing for me :D

jackyalex

01-10-2008 21:36

Re: Perfect Rice?

I only buy easy cook rice from aldi, i put boiling water in cook it then strain it then pour boiling water over, its always perfect unlike other rice i have used before that goes all gloopy dont know why but the easy cook rice is what it says

Benipete

01-10-2008 21:48

Re: Perfect Rice?

Quote:

Originally Posted by jackyalex (Post 637106)

Yes but It's full of Mono sodium Glutamate and a lot of people are allergic to It.:cook38: Including me.:D

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