steorra: Restaurant sign that says Palatal (palatal)
[personal profile] steorra
I keep encountering people who don't know how to make rice without a rice cooker. I grew up making rice in a pot, and have done it for many years, although I currently use a rice cooker that my roommate contributed to the household. I thought I'd post instructions for how to make rice in a pot, in case they're useful to anyone. It's really pretty easy. Here's a recipe for 1 cup of white rice (dry); it can be doubled or tripled or more if you need to make lots.

Put in pot:
1 cup white rice
2 cups water
1/2 t. salt (optional)

Don't put the lid on. Turn on high and bring to a boil.
When it boils, turn the heat down to low and put the lid on. (You might need to wait a minute or so before you can put the lid on without it trying to boil over.)
Set a timer for 20 minutes and leave it alone. Don't lift the lid.
When the timer rings, it should be done.

To make brown rice, cook for 40 minutes rather than 20 minutes. The amount of water may need to be adjusted slightly; I don't make brown rice as much as white rice so I can't give precise instructions.
melannen: Commander Valentine of Alpha Squad Seven, a red-haired female Nick Fury in space, smoking contemplatively (Default)
[personal profile] melannen
(that should not, by any rights, have turned out as well as they did.)

I have been trying to use up the "things from the fridge" because I hate wasting food but also never get around to actually cooking them. These turned out not just filling, nutritious and (reasonably) yummy, but also looked really pretty, so I share the instructions!

Tropical Peanut Rice ) I the only one who has, um, quite a few favorite recipes built around leftover white rice from takeout? The key is to leave the rice in the fridge, in its original paper container, for a few days to a week, until the rice is about half-dried out, and then when you reheat it, put it in a covered bowl with something liquid and flavorful to rehydrate the rice, and nuke until there's no standing liquid left. The thing is, I *cannot* get rice from scratch to come out as well using the microwave, so I am tempted to order extra takeout rice just to have some for leftovers.

Cheesy Potato Soup )

Lemon Creamsicle )

...this is why I never offer to share what I cook.
azurelunatic: stick figure about to hit potato w/ flaming tennis racket, near jug of gasoline & sack of potatoes (bad idea)
[personal profile] azurelunatic
  1. Accidentally get a kind of rice you loathe! (Some lucky people like all kinds of rice. You may be one of those people. Then again, you may not. Experiment if you don't already know!)
  2. Don't check the rice over for rocks and other unwanted elements! (Despite all the quality control in the world, sometimes these things just happen.)
  3. Don't follow the rice manufacturer's instructions about rinsing! (Less and less rice these days is covered in talc, but if it is, it should be rinsed off. For rice that is not covered in talc, it's up to you. Less rinsing = more sticky. More rinsing = if the rice was nutritionally enhanced, you just rinsed that off.)
  4. Forget the water. (I have never done this. No one I know has ever done this (or at least, won't admit to it, and it's not easy to forget the water when you wash your rice in the pot of the rice cooker). However, this is unlikely to result in good things.)
  5. Put the rice and water in the rice cooker without the pot. (I don't know anyone who has done this either, but it is likely to result in the sorts of problems one gets when one exposes live electricity to water in an uncontrolled environment: tripped breaker, nasty shock, blown fuse, death, a ruined rice cooker, no dinner.)
  6. Forget to plug the rice cooker in. (This is really easy to fix.)
  7. Forget to turn the rice cooker on/to Cook. (Ditto.)
  8. Don't measure your rice or water at all. This way, you'll have no idea what you just did or why it went awry in the way it did.
  9. Ignore the rice manufacturer's instructions about how much rice and water to use, because all kinds of rice are exactly the same.
  10. Put in too much water. (This results in either really sticky rice, or mush, if you've gone way overboard. If you catch it in time, you can fix it by bailing some of the water out.)
  11. Put in too little water. This results in crunchy and possibly burned rice. (If you catch it in time, you can add more water.)
  12. Put in too much rice. (This is distinct from putting in too little water, because you are either going to feed an army by accident, or overflow the rice cooker. Your solution is likely to involve putting the leftovers in the freezer (rice freezes well), with or without bailing some of it out to cook in a second batch if you think you're going to overflow. Remember that rice expands when cooking, possibly more than you think it will. You can always cook another batch.)
  13. Cook too short. (The rice may be either a little too hard and a little too wet, or just the right softness but a little too sticky. This last may mean you put in a little much water too.)
  14. Cook too long. (The rice may dry out (ew), scorch on the bottom (harmless), or burn (ew).)
  15. Get so completely lost in the possibilities in the two-variable problem of time vs. water as applies to rice in the rice cooker that you lose all sense of perspective and begin experimenting with combinations like way too much water and way too long. (When in doubt, go back to the proportions that the rice cooker, the rice package, or some recipe recommended.)
  16. Turn off the rice cooker immediately after it switches from Cook to Warm mode. (This can lead to rice being too sticky and underdone.)
  17. Turn the rice cooker back to Cook after it switches to Warm mode injudiciously, because cooking things at hotter temperatures is always better because it gets them done faster. (It also burns them easier.)
  18. Accidentally leave the lid off while cooking. (This dries out the rice more, and steams up your house.)
  19. Scrape the bottom of the rice cooker pot with something hard and sharp, like a metal spoon. (Everybody wants aluminum scrapings in their rice and a scratched-up rice pot.)
  20. Put too much soy sauce or other seasoning on the rice. (If you're not sure, start with a little and taste.)
  21. Be afraid to make rice. (It's actually pretty easy to make once you get the hang of it.)

Screening anonymous comments on this as fucking spammerbots have found it.


Boiling water without burning it

November 2014

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