Quote:
Originally posted by
Rossie
I only cook the 'real' rice, but I'm always curious about those Uncle Ben rices but have never tried any. Cooking wild rice isn't that much different from regular rice, you just need to soak them overnight, and they do need an
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I only cook the 'real' rice, but I'm always curious about those Uncle Ben rices but have never tried any. Cooking wild rice isn't that much different from regular rice, you just need to soak them overnight, and they do need an additional ten minutes longer to cook than the regular rice(a total of 40 minutes for me). I'm glad you love your rice cooker; I never use one and I cook my rice in a heavy tri-ply pot; I received a rice cooker as a gift before, and I gave it to my mother-in-law because I don't like it taking up my counter space.
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HA HA!!! I love my rice cooker but have never used it to make rice!!! I use to to make soups in the winter! It's like a portable stove!!!
I am not keen on any short grained rice, unless it is a little sticky. I prefer the long grained rice of the north. Thai rice is lovely and fun to eat, Korean rice is ok, but I like this rare rice from Japan that tastes like heaven on the tongue.
The city just got in long grained brown rice and I've been buying that by the bag full. I drop in some coocnut oil into the pan, then let the fire melt it. Then add in the brown rice until they start popping out of the pan, then add the water and let it cook on the lowest flame for about 30ish minutes. Turn the flame off, then let sit for another ten or so minutes. Viola! Perfect rice!
Almost all restaurants serve rice here, and it is funny. Some of my favourite shit holes restaurants have the best rice in town. The Mama always says, serve high quality rice and your customers will come back. Which must be true!!!
