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| Cooking Rice | |
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| Topic Started: Jul 4 2012, 12:32 PM (390 Views) | |
| Durgan | Jul 4 2012, 12:32 PM Post #1 |
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Veteran Member
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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. |
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| FuzzyO | Jul 8 2012, 08:51 AM Post #16 |
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Do you have a Freshco in London? The ones here have a great selection of 'ethnic' products. |
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| Darcie | Jul 8 2012, 09:01 AM Post #17 |
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Skeptic
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I haven't been to one and I don't know if there is one, will have to check it out. Thanks |
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| Deleted User | Jul 8 2012, 01:34 PM Post #18 |
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Deleted User
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Brown rice is best cooked on a stove on very low heat. It does not cook well in a microwave oven. Rice cooked in a microwave is fluffy. Actually you can cook it just the way you like it depending upon the amount of water you use. |
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| Trotsky | Jul 8 2012, 02:59 PM Post #19 |
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Big City Boy
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Durgan, Thank you for the idea of the double boiler for rice. I had not thought of it. I am on my third rice cooker and have not liked ANY of them because with a small amount of rice for 2, too large a proportion burns on the bottom after the last of the water has disappeared and before the heat goes off. I even tried the "pasta method" of using many extra volumes of waterr to cook the rice but I find that washes away most of the taste. I HAVE a very nice Farberware Stainless Steel double boiler so no Rube Goldberg necessary. All I will have to do is get the timing correct...certainly longer than the rice cooker. But trial and error will show the way, and it will be virtually impossible to ruin the rice. (I don't have the patience for brown rice.) |
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