Hello.
I been cooking rice for 20 years and I finally got tired at messing
things up.
Its one of those things where I never knew how the things would turn out
from pot to pot no matter how I tried. More an art than science.
Some times it would over cook or stick, or be too mushy.
Finally I invested in a rice cooker and I have been just about amazed at
how fluffy the rice turns out, and how easy it is to get it right.
I own this one which you can currently get from amazon for $13 which is
almost 30% than what I paid for mine.
Black and Decker RC3406 3-Cup Dry/6-Cup Cooked Rice Cooker, White
http://www.amazon.com/Black-Decker-RC3406-Cooked-Cooker/dp/B000UWD9OW/ref=sr_1_1?ie=UTF8&qid=1431029820&sr=8-1&keywords=Black+%26+Decker+RC3406+6-Cup+%28Cooked%29+Rice+Cooker.+%28Holds+3+cups+dry+rice%29
This things are unbelievably simple to use.
It even comes with a scooper you can use to measure your rice.
One scoop of it, and two scooper fulls of water with a table spoon of
butter, plug the bad boy in, cover it, and pull the on tap down.
It will do its magic and shut off all on its own and put itself in keep
warm mode until you unplug it.
And presto you got fluffy rice.
For brown rice you use three scoopers of water, and it will measure the
timing for you all on its own.
I even made potato soup on this thing.
Best of all this pot seems to be none stick which makes cleaning up a
breeze.
hth
D C
On 5/7/2015 8:10 AM, Sugar via Cookinginthedark wrote:
Hi Will
I have done the same thing..smile
It happens to the best of us and brown rice is a bit more tricky than white
rice.
Here is what I do(everyone does it different but this is what works for me)
2 cups of brown rice
1 can of pineapple chunks
1cup half cup of chopped broccoli
I like to add 1 half cup of sliced almonds..smile
Diced red onion(according to taste
2 tea spoon butter
A little garlic to taste
Same with pepper
In a large sauce pot
Place a little butter
Then place rice and add broccoli,almonds and seasonings
Then add the whole can of pineapple including juice(usually a can of 16 ounce
equls to 2 cups of water
Stir gently once and don't stir again(the more you stir the mushier it gets,
like the white rice)
Cover under med heat for about 10 minutes then open lid, if a bit dry add
chicken broth for more tast as you feel needed and cover and place uncer low
heat for about 15 minutes or till rice is right.
Rice is a bit ddifficult,but it takes practice to get it right,at least it did
for me.
Hope my ideas helped out a bit
Sugar
"So don't worry about tomorrow, for tomorrow will bring its own worries.
Today's trouble is enough for today."
~Matt. 6:34-Sugar
-----Original Message-----
From: Will Henderson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, May 07, 2015 1:22 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Making Rice questions
Hi,
I tried making rice the other day and ran into a problem that I need help
solving.
I was told that brown rice was better and healthier than white rice.
I got a sauce pan, put two cups of chicken broth, and one cup of brown rice.
Actually, I first put the chicken broth to boil, and once it began boiling, I
added the rice.
I covered it again, trying to stir from time to time.
Not knowing how long to leave it, I checked it at times.
Before I knew it, I uncovered the pan and the rice had literally burned and
stuck to the pan. It was so hard to get the rice off the pan that I ended up
throwing the pan away.
So, what did I do wrong, and what are some ways that are easy for making brown
rice?
Any help would be appreciated.
Will
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