Perfect Rice?

[Royboy39]

Originally Posted by MargaretR

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

Two..................................... ...............taken in a lodger have we

[MargaretR]

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

[MargaretR]

Originally Posted by Royboy39

Two..................................... ...............taken in a lodger have we

Flashy cooks for two
and darwendosser comes here for tea regularly

[Royboy39]

Originally Posted by MargaretR

Flashy cooks for two
and darwendosser comes here for tea regularly

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

[Caz]

Originally Posted by MargaretR

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]

Originally Posted by West Ender

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

[MargaretR]

Originally Posted by Royboy39

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]

Originally Posted by MargaretR

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]

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]

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

[Benipete]

Originally Posted by MargaretR

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

[flashy]

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

[emzy]

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

[jackyalex]

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]

Originally Posted by jackyalex

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

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