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Old 09-04-2018, 12:36 PM
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Sass Muffin Sass Muffin is offline
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Default Rice making 101 From My DIL

My daughter-in-law Aimee is Puerto Rican.
Last week we went shopping and she bought raw, cheap long grain white rice.
Now me being the one for easy, I said okk.. that'll be your department.
I screw up raw rice every time.
I've always opted for Minute Rice boil in the bag etc.

Her method is this;
Take 1/2c raw rice and put it in a saucepan with a little vegetable oil.
Cook just until some of the grains begin to look 'slightly' brown. Just a few.
Add water to cover, boil covered about 10 minutes and it's perfect.
Never sticky.
Believe in yourself!
If cauliflower can become pizza, you can do anything.
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Old 09-04-2018, 02:04 PM
ChowderMan ChowderMan is offline
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Default Re: Rice making 101 From My DIL

I picked up Alton Brown's method - it is simple, repeatable, never failed.
and, using a scale, I can make it predictable drier/fluffier or wetter to suit the dish.

weigh the rice in a bowl

add salt to dry rice
weigh water in pot
add butter to water if desired
bring to a boil
add rice, stir
allow to cook 2-3 minutes
put in preheated oven 15-20 minutes (depends on amt of rice)
oven temp 300-375'F - it's not really picky about temp
remove, allow to stand covered for 10 minutes

small batch 120g rice + 235g water
med. batch 175g rice + 250g water
large batch 235g rice + 470g water
(somebody is going to notice.... ratio 1:2.... by weight works for small batches to tons)

drier rice, reduce water by 5-10%
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