Cooking Rice

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Cooking Rice
Topic Started: Jul 4 2012, 12:32 PM (389 Views)
Durgan	Jul 4 2012, 12:32 PM Post #1
Veteran Member Posts: 13,273 Group: Gardening Guru Member #720 Joined: March 31, 2010	http://www.durgan.org/URL/?QGYNO 3 July 2012 Cooking Rice Cooking high density foods or poor conductors of heat like grains, nuts and creamed foodstuffs, and some similar types of food is inconvenient using a pot on a burner, since the bottom of the pot is easily burned even with constant stirring.I use a make shift convenient double boiler for cooking many foodstuffs.The inner pot never touches the bottom of the outer pot, and there is always a layer of water between the cooking pot and the burner.It appears double boiler cooking has almost disappeared, since it is difficult to find a double boiler of old. I like rice but don’t believe a rice cooker does adequate cooking,especially on whole grain brown rice. There is a wide variety of rice sold, parboiled, white and probably with many nutrients removed in the processing, hence my choosing unadulterated brown rice. The outer surface of the inner cooking pot is just below boiling and the middle can be considerably lower in temperature, so stirring and mixing is necessary depending upon heat conductivity of the ingredients being cooked. My processing method is to cook beforehand a large quantity of rice and rolled oats, which are a portion of my diet. The cooked product is stored in the refrigerator and some is frozen until required. For serving it is heated in the microwave. Annotated photographs depict the process.



Deleted User	Jul 4 2012, 05:29 PM Post #2
Deleted User	I cook gourmet blend rice in my microwave. I use about a quarter cup of water more than the recipe calls for. I hit the "Rice" button and it cooks at the correct temperature until done. Perfect rice every time and no messy burned pots. I do the same for vegetables by putting them in a casserole dish, into the Micro and hit "Potatoes & vegetables" - perfect every time and no loss of nutrients as when cooking in water on a burner.
Deleted User


swing	Jul 6 2012, 04:33 PM Post #3
swing Posts: 9,979 Group: Member Member #359 Joined: August 18, 2006	I do the same Toodles!~



Durgan	Jul 7 2012, 02:06 AM Post #4
Veteran Member Posts: 13,273 Group: Gardening Guru Member #720 Joined: March 31, 2010	Yuk



FuzzyO	Jul 7 2012, 02:09 AM Post #5
Posts: 16,968 Group: Administration Member #710 Joined: March 30, 2010	At least they are preparing rice that will retain some texture. Most people prefer fluffy rice to gruel.



margrace	Jul 7 2012, 02:18 AM Post #6
Gold Star Member Posts: 5,367 Group: Member Member #723 Joined: April 1, 2010	I have a rice cooker and have been finding it hard to cook brown rice in it. It goes for 20 mins and brown rice seems to need longer cooking. I looked into a double boiler and found one but the shipping costs doubled the cost of it. Thats what I get for living in a remote shopping area I guess. I do your idea campy of cooking rice ahead of time and keeping portions in the frig or freezer.



FuzzyO	Jul 7 2012, 02:28 AM Post #7
Posts: 16,968 Group: Administration Member #710 Joined: March 30, 2010	I use a very heavy-bottomed pot. I like brown basmati when I can get it, just ordinary brown when I run out.



heatseeker	Jul 7 2012, 11:02 AM Post #8
Veteran Member Posts: 10,320 Group: Member Member #713 Joined: March 30, 2010	Brown rice does take longer to cook than white, probably 40 minutes versus 20, and a little more water. Fuzzy is right about a heavy bottomed pot.



Deleted User	Jul 7 2012, 11:27 AM Post #9
Deleted User	I think you need a new bread board. That one is beastly and must be harboring plenty of germs. No insult intended just friendly advice.
Deleted User


Olive Oil	Jul 7 2012, 01:55 PM Post #10
Gold Star Member Posts: 4,747 Group: Member Member #785 Joined: June 10, 2010	Toodles Jul 4 2012, 05:29 PM I cook gourmet blend rice in my microwave. I don't think I have a rice setting on my microwave. I cook a huge pot of basmati rice and freeze it in little bags. Often for a side dish, I saute onion and garlic, add the thawed out rice, throw in some grated carrot, frozen peas, dried cranberries, and a sprinkle of sunflower seed. Delicious served with chicken.



erka	Jul 7 2012, 02:45 PM Post #11
Gold Star Member Posts: 5,330 Group: Member Member #233 Joined: February 8, 2006	I too cook a huge batch of rice in the microwave and freeze in meal size portions. Instead of water, chicken broth is used - seems to be more filling and a lot tastier.



Olive Oil	Jul 8 2012, 05:17 AM Post #12
Gold Star Member Posts: 4,747 Group: Member Member #785 Joined: June 10, 2010	Has anyone had red rice? I saw it at Bulk Barn the other day. I wonder if it cooks up red.



Darcie	Jul 8 2012, 05:20 AM Post #13
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	I like brown basmati, and it does take 40 minutes. I like the nutty flavour with stirfrys. I find various rices at Ramdan Indian store in Montreal and haul some over to London. I haven't secured a good shop for fresh spices and various grains and rices as well as various sugars in London. Have to admit that I haven't looked, just assumed I would not find one as I haven't seen many people from India here. Edited by Darcie, Jul 8 2012, 05:22 AM.



Polish Mama	Jul 8 2012, 08:25 AM Post #14
Super Poster Posts: 264 Group: Member Member #364 Joined: August 29, 2006	Darcie, Bulk Barn Masonville Square 50 North Centre Road LONDON, Ontario N5X 3W1 Bulk Barn Eastwood Centre 1920 Dundas Street East LONDON, Ontario N5V 3P1 Bulk Barn 1965 Hyde Park Road LONDON, Ontario N6H 0A3 Bulk Barn corner of Wellington Rd. and Bradley Ave. 1070 Wellington Road LONDON, Ontario N6E 3V8 I visit mine often.



Darcie	Jul 8 2012, 08:37 AM Post #15
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	I have been to bulk barn but they don't have the varieties or products by far that Ramdan does in Montreal



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