When I get home tonight

[ignom]

I will have bought some long grain rice. I am hoping that somewhere in this thread someone will tell me how to steam rice.

But then, I have leftovers I need to eat, so maybe the rice will wait til tomorrow night.

[cnamon]

I usually follow the directions on the box...equal parts rice and water.

Boil water, add rice, take off heat, let stand for 5 minutes, fluff with fork, enjoy.

[nishi]

long grain rice can be different. follow the instructions and DO NOT LIFT THE LID TO PEEK. no peeking.

always add salt. rice sucks up the salt.

what else do you have sitting around at home? i'll pretend to be lynne rosetto kaspar.....

[ignom]

I want rice that comes out like what's at a chinese restaurant, not Big Ben's. Do I have to buy a steamer for that?

[nishi]

a rice cooker is good if you cook rice all the time. if you buy a good quality rice and follow the instructions exactly, you can make good rice.

however, you'll probably want to use a pan that is thick, if you have one. if not, you might experiment with the same bag of rice over the course of the next week, but using different pans, to see which one is the most effective. once you find the right one, stick with it.

[ignom]

Pans? I thought I was supposed to use a pot?

[Bishamonten]

a rice cooker is good if you cook rice all the time. if you buy a good quality rice and follow the instructions exactly, you can make good rice.

however, you'll probably want to use a pan that is thick, if you have one. if not, you might experiment with the same bag of rice over the course of the next week, but using different pans, to see which one is the most effective. once you find the right one, stick with it.

Rice Cookers are worth their weight in gold. 

[nishi]

Pans? I thought I was supposed to use a pot?

you are correct. i actually use a large saucepan for my rice, but pans tend to be shallow and pots are deep. you want a pot.

although bish is making a strong bid for the rice cooker....

what kind do you have, bish?

[Bishamonten]

Pans? I thought I was supposed to use a pot?

you are correct. i actually use a large saucepan for my rice, but pans tend to be shallow and pots are deep. you want a pot.

although bish is making a strong bid for the rice cooker....

what kind do you have, bish?

*shrugs*  I live with my folks so it's theirs.  I'll have to pick one up when I move out in about 3 weeks.  It's really nice to be able to throw the rice in, add water, and set it off( it switches to "keep warm" when it's done ) and go work on the other dishes.  I like it a lot since I've been practicing cooking  donburi, etc.

[ignom]

Since rice is too complicated for me, i ended up just taking my leftovers from the past couple of nights and mixing them together with some angel hair and marinara.

[Bishamonten]

I want rice that comes out like what's at a chinese restaurant, not Big Ben's. Do I have to buy a steamer for that?

That's a different type of rice.  Look for short grain or "sushi" rice

[ignom]

I want rice that comes out like what's at a chinese restaurant, not Big Ben's. Do I have to buy a steamer for that?

That's a different type of rice.  Look for short grain or "sushi" rice

I know the difference, but long grain is healthier. I guess it won't steam very well.

[Bishamonten]

I want rice that comes out like what's at a chinese restaurant, not Big Ben's. Do I have to buy a steamer for that?

That's a different type of rice.  Look for short grain or "sushi" rice

I know the difference, but long grain is healthier. I guess it won't steam very well.

You see, short grain rice is 'short'

[Bishamonten]

Where as long grain rice, is long...

[dc]

You see, short grain rice is 'short'

Where as long grain rice, is long...

Slow down!  Some of us are taking notes!

[nishi]

everything you wanted to know about types of rice.....

<<Long grain rice consists of slender grains about four times as long as they are wide. When cooked they become fluffy and dry and remain separate. Long grain rice is particularly suitable for savoury dishes. The two main types are pama and basmati. Basmati is the best rice to eat with Indian food, with its slimmer, dense grains giving a delicate nutty flavour when cooked. It should be rinsed before cooking to remove excess starch.

Medium grain rice is about three times as long as it is wide. It absorbs more liquid than long grain and is moister and stickier when cooked. It can be used in both sweet and savoury dishes.

Short grain rice has small, chalky round or oval grains which absorb a large quantity of liquid and produce a moist sticky mass when cooked. It is used mainly for milk puddings and other sweet dishes. Italians use a special short grain rice, called arboria for making risottos. Arboria rice swells during cooking and the grains cling together-unlike most other savoury rice dishes in which long grain rice needs to be fluffy and the individual grains separate. It is available in specialist delicatessens and Italian shops. Two other varieties which can also be used for risottos are superfino and avorio, which are pre-fluffed and a golden yellow colour.

Glutinous rice (also sold as sticky or sweet rice) has oval cream-coloured grains which cook into a sticky mass. It is popular in Chinese and other eastern cuisines; it is also often used to make sushi.

Wild rice is actually not rice at all but the seed of an aquatic grass. It has long dark brown grains which are cooked in the same way as long grain rice and served with savoury dishes. It is considerably more expensive than other types of rice, but has a very distinctive flavour.

Brown rice is the most balanced of all the cereal grains, containing carbohydrates, fat, protein and minerals. Unpolished brown rice is higher in minerals, protein and flavor than white rice, which is mostly starch. There are many varieties of rice. Here's a few of the types of brown rice available.

Short grain brown rice is a small oval shaped grain best for cooler climates or wintertime cooking.

Medium grain brown rice a.k.a Golden Rose is an excellent year round grain. A little lighter than short grain rice.

Long grain brown rice is the lightest and fluffiest of the three. Closest to white rice in texture and best used in warmer weather.

Sweet brown rice is like a sticky rice and better used combined with the other brown rices or other grains.>>

[nishi]

You see, short grain rice is 'short'

Where as long grain rice, is long...

Slow down!  Some of us are taking notes!

there. now it's all in note form for you, bunny.

[dc]

You see, short grain rice is 'short'

Where as long grain rice, is long...

Slow down!  Some of us are taking notes!

there. now it's all in note form for you, bunny.

You expect me to read and learn?

[nishi]

You see, short grain rice is 'short'

Where as long grain rice, is long...

Slow down!  Some of us are taking notes!

there. now it's all in note form for you, bunny.

You expect me to read and learn?

well, no. that would be too much. i thought you might just print that out, take it to the local grocery store and start pointing at stuff.

[dc]

You see, short grain rice is 'short'

Where as long grain rice, is long...

Slow down!  Some of us are taking notes!

there. now it's all in note form for you, bunny.

You expect me to read and learn?

well, no. that would be too much. i thought you might just print that out, take it to the local grocery store and start pointing at stuff.

Go out?  With that flaming disc in the sky?

[nishi]

You see, short grain rice is 'short'

Where as long grain rice, is long...

Slow down!  Some of us are taking notes!

there. now it's all in note form for you, bunny.

You expect me to read and learn?

well, no. that would be too much. i thought you might just print that out, take it to the local grocery store and start pointing at stuff.

Go out?  With that flaming disc in the sky?

some grocery stores are open at night. or wear dark glasses. it's RICE. AREN'T YOU WILLING TO TAKE A RISK FOR RICE??