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now i'm a bit particular about how my rice is cooked, dont care for it boiled if i'm home can get it just right in the microwave !!! i know my mate a bajun was horrified he but had to admit it was pretty good,
when we have been away in the van have been able to live with some of the sachet parboiled stuff , have even tried the boil in the bag NOooooo, but to date the longest we've been away is a couple of week's can't manage that long might have to go on site just to power up the microwave,
have been online and there are a few fan's of steaming the rice anyone any experience of this, most of the specialist rice cookers that they use in the indian restuarants are electrical so no further forward, have just tried cooking it in the stacking steamer sort of pan but nearly burnt the pan dry though the rice wasn't bad????
Melt a small knob of butter in a saucepan,add similar amount of olive oil. Add rice by the cup, make sure all is coated with the butter/oil mixture. Add twice the amount of boiling water to the rice. Stir once and put saucepan lid on. Simmer on a medium heat for approx 12 minutes until water is absorbed. Fluff up with a fork and serve.
I like Long Grain Rice /Wholegrain Rice.
Options: Disolve chicken stock cube in the water before adding.
Add approx half spoonful of ground tumeric to butter/oil prior to adding rice. (Adds colour and taste)
If you're using long grain or basmati rice, you need to rinse it at least 3 times (ie leave to soak for a while, drain each time). Put rinsed rice into a pan cover with twice the amount of water then bring to boil and simmer for about 7 minutes. Leave the lid on and leave it for about 15-20 minutes, will then be perfectly cooked.
If you can get hold of an old Tupperware rice cooker, as above cook for 7 minutes, put into rice cooker and leave covered until required. Will say hot for about 45 minutes.
Definitely needs to be rinsed to get fluffy rice. Will be rather stodgy without soaking.
The best rice for cooking in a pan is Tilda rice. It's not cheap, but there is no starch or need to rinse it before hand. It cooks light and fluffy, just like rice cooked in the microwave. We used to buy it in 10Kg bags from the cash and carry or the "foods of the world" section in bigger Tesco's.
We've found some sachets of cheap 'boil in the bag' rice in Lidl for 99c for 4 which, in all honesty, tastes nearly as good. And we're big chilli and rice fans.
Trefor's advice with basmati works perfectly even time. Just rinse with boild water in a colander after. Twwice the volume of water to rice and lid on over gentle heat.
Dick
______________________________________________________________ Powys, Paradwys Cymru
"Rules are for the guidance of wise men and the obedience of fools." Douglas Bader CBE
Into boiling water for 2 minutes less than the cook time on the packet, rinse thoroughly by filling pan and draining to remove starch, strain water off and top up with a kettle of boiling water and cook the extra 2 minutes
Or if we feel lazy, the frozen rice from morissons is just as good with a sauce on
Frying it in butter & olive oil before cooking = not so healthy
When working in HK, I recall asking my local secretary how to cook rice properly. Her answer : buy a ricecooker. If you really want decent rice and are on hookup, it's worth considering an all-in-one slow cooker & rice cooker.
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