Making rice

What type of pot or pan would you make rice in? I am not referring to instant rice and I do not have a rive maker!

Thanks

Re: Making rice

I've never made instant rice.. but regular long grain or basmati rice I make in a 4 quart saucepan. I imagine you could do the same with instant!

Message edited 5/19/2009 7:57:18 PM.

Re: Making rice

Re: Making rice

I make regular rice in any size saucepan, I change the size to the amount of rice I am cooking. I make usually either Basmati or Long Grain. I use 1 part rice to 2 parts water.

Re: Making rice

for basmati:

Put in pot with cold water.... stir with hand, and pour out most water.... repeat about 6 times.... you need to 'wash' the rice before cooking. This washing process is what makes the rice taste 'fragrant'. Then add an excess of cool water and let sit for about 20 min (This gently softens the grains)... then put on stove, add salt, and heat until it comes to a boil. the rice will be done a few min after it boils... drain rice immediately in collandar, and rince with cold water to stop cooking process. Rice should be 'al dente'

Most basmati recipes cook the rice 2X.... the 2nd time to remove excess moisture. After it's drained, melt a good deal of butter in a pan on low heat.... add cooked rice. Poke holes in rice so you can see pot bottom in a few areas... add butter there. Put powdered saffron in the middle with a dash of butter.... cover pot with dish cloth and then wedge lid on. Cook about 25 min on low heat. Gently stir saffon around pot... Invert rice onto a platter.... If done perfectly (this takes experience), a buttery golden rice crust will form on the bottom of the pot, and will end up on top of the rice mound. (this is traditional iranian/middle eastern rice)

the 2nd cooking process is optional, but makes wonderful rice... the 1st paragraph is the base minimum that should be done to basmati.... Basmati, unlike uncle ben's, isn't washed/processed prior to packaging... so you really must wash it well in oder to get the dust/rice flour off of it... that junk truly changes it's flavor.

Contrary to common opinion, it's not necessary to cook rice with an exact amount of water. most of the world cooks in an excess and drains it once it's done. that way, like pasta, you are sure to never overcook it....

Message edited 5/20/2009 3:25:21 PM.

Re: Making rice

Re: Making rice

Re: Making rice

I do a gorgeous Rice Pilau that I eat with Lamb Curry, its my husbands favorite. I don’t my rice, but I always have great results.

I fry up a bunch of whole spices, Cinnamon Bark, Mustard Seeds, Cardamon, Cumin seeds, then to that I add a small chopped red onion. I then fry the uncooked rice, then add hot veggie stock, let it boil for a minute or two, put the top on and leave it for 10/15 minutes until its ready. I add more stock if needed.

Oh, I also do a Carribean rice & beans dish, I am going to cook this tonight. Again, I use Basmati Rice. I usually use about 1 cup of rice. I fry that off in some oil, add a small red chopped onion, and a tin of kidney beans, add the liquid, I use half chicken stock and half coconut milk and some Thyme if I have it. Its not an authentic recipe, but it tastes great with Jerk Chicken, or Jerk Porkchops. Mmm. That’s dinner tonight sorted!!! I usually serve with some sauted spinach or cabbage. I love rice.

Re: Making rice

I do a gorgeous Rice Pilau that I eat with Lamb Curry, its my husbands favorite. I don’t my rice, but I always have great results.

I fry up a bunch of whole spices, Cinnamon Bark, Mustard Seeds, Cardamon, Cumin seeds, then to that I add a small chopped red onion. I then fry the uncooked rice, then add hot veggie stock, let it boil for a minute or two, put the top on and leave it for 10/15 minutes until its ready. I add more stock if needed.

Oh, I also do a Carribean rice & beans dish, I am going to cook this tonight. Again, I use Basmati Rice. I usually use about 1 cup of rice. I fry that off in some oil, add a small red chopped onion, and a tin of kidney beans, add the liquid, I use half chicken stock and half coconut milk and some Thyme if I have it. Its not an authentic recipe, but it tastes great with Jerk Chicken, or Jerk Porkchops. Mmm. That’s dinner tonight sorted!!! I usually serve with some sauted spinach or cabbage. I love rice.

Re: Making rice

Re: Making rice

Re: Making rice

Posted by wannabemom

Posted by racheeeee

I do a gorgeous Rice Pilau that I eat with Lamb Curry, its my husbands favorite. I don’t my rice, but I always have great results.

I fry up a bunch of whole spices, Cinnamon Bark, Mustard Seeds, Cardamon, Cumin seeds, then to that I add a small chopped red onion. I then fry the uncooked rice, then add hot veggie stock, let it boil for a minute or two, put the top on and leave it for 10/15 minutes until its ready. I add more stock if needed.

Oh, I also do a Carribean rice & beans dish, I am going to cook this tonight. Again, I use Basmati Rice. I usually use about 1 cup of rice. I fry that off in some oil, add a small red chopped onion, and a tin of kidney beans, add the liquid, I use half chicken stock and half coconut milk and some Thyme if I have it. Its not an authentic recipe, but it tastes great with Jerk Chicken, or Jerk Porkchops. Mmm. That’s dinner tonight sorted!!! I usually serve with some sauted spinach or cabbage. I love rice.

I also make the rice and peas (beans)

I make it almost exactly the same as you do, but I use chopped scallions instead of onions, and add the beans close to the end... rice and peas are yummy (I make jamaican chicken curry with it)