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About LinkBacksyep have tried it before but prefer the basmati as a good all round rice
yep have tried it before but prefer the basmati as a good all round rice
Capitalization is the difference between helping your Uncle Jack
off a horse and helping your uncle jack off a horse.
Rice cooker? You're definitely *not* a peasant, are youOriginally Posted by GoNz0
haha, brokens ok but my rice cooker bubbles over with it unless i soak and rinse more times than i can be arsedI wash mine 5 - 6 times then cook it in a pan. Perfect every time
it cost a tenner from argos
Capitalization is the difference between helping your Uncle Jack
off a horse and helping your uncle jack off a horse.
Absorption method?Rice cooker? You're definitely *not* a peasant, are you
If so, it's what I do ..... usually.
yup. Got it from a Japanese cook book. About 1/10th more water volume than rice volume, boil it until you can't see the water any more, turn it off and ignore it for 10 minutesTried it once about 8 years ago, haven't cooked rice any other way since.
Best thing is you can adjust how much bite your rice has just by changing the amount of water slightly. No messing around trying to guess how long you need to cook it. Just use a bit less water, and you have slightly firmer rice. Use a bit more water, you've got slightly softer rice.
It turns out so well that the wife won't cook rice anymore ... *sigh*
No one a fan of brown rice then? Prefer it with chilli con carne now
Brought a rice cooker from Hong Kong around $300 = £20-£30 while on holiday because the rice cooker sold here aren't that good and don't last long.
Mainly my family eat white rice for dinner but sometimes we have red rice + white rice as red rice have good source of fiber I hear.
Oh, occasionally, yes, for sure. I've nearly always got 3 or 4 different rices in stock, mainly basmati, but also often brown, usually a good risotto rice ('cos I'm partial to a good risotto, especially a mixed mushroom risotto), and as often as not, some long-grained American as a backup, or for when we just fancy a change.
You lot eat a lot of rice, I probably have one rice meal per month!
Rice is probably my most common out of the usual rice, pasta, potato, etc., though pasta comes a close second, not least because it can be so varied. I'd guess we have rice twice, maybe 2.5 times, per week, on average. More, some weeks.
For instance, when I do a curry, we usually do enough for two days. I might also do a sort-of paella (non-seafood variation), and again, two days worth. Then maybe a spag-bol, and because it's about a 3 to 4 hour project, again, two days worth. A slow-cooker casserole, on the other hand, does two days, but we might have rice one day and mash the second. Mix in one-day meals with that, and you can see the pattern emerging.
Oh, and pedantic note ... I said spag-bol. In fact, I mean a traditional Bolognese Ragu, with tagliatelle, not spaghetti,
As for what rices we use, I always have loads of basmati as I always buy in bulk, plus pudding rice, jasmine rice for Thai dishes, and my favourite, arrabiato (sp ?) for risottos and paella (which we had just last night mmmmmmmmmmm).
Cheers, David
Erm ..... rice with attitude?
The arrabioto derives from arrabiata, which in turn derives from Italian for rabid, and refers to "angry", in people. Penne all 'arrabiate is a delicious pasta dish with a suace made from tomato, garlic, pancetta and (the angry bit) chili.
I know this because I kept confusing it with Arborio, which is what I presume you meant. And I like Arborio rice for risotto, my only reservation being that it's easier than some to overcook, and risotto can be tricky to get the consistency right, to avoid either lack of absorption and separation, or a pile of gloop. Get the rate of stirring, absorption and stock addition right and Arborio is great, but it's less forgiving of slipped attention than some.
I prefer Camaroli, personally, but it's not quite as easy to find.
Normally use long grain rice myself, but then it's eaten daily with meals in the family, but would go with Tilda rice for basmati.
I have rice probably 12 meals a week.... Yes. My family is Chinese.
Current favor of the year is Daawat Basmati although we used to eat a lot of Green Dragon fragrant rice.
Tilda sales rep gave us a couple of 0.5 Kg bags of Tilda Limited Edition 2006 Vintage basmati rice as a present (it came in a fancy black box, numbered and everything).. but to be honest it tasted no different from the normal basmati we have been eating for the past few years.
Basmati does make you fat.
I personally prefer Ponni Boiled rice. It's not mushy and tastes nice.
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