i just was reminded by black rice blasphemy that the one time i ate risotto that i liked was squid ink risotto. it was so so black!
― tunnel joe (harbl), Monday, 7 November 2011 01:27 (twelve years ago) link
imo risotto is an excuse to stand around sipping white wine for 24 minutes while you stand over a high heat pan stirring rice. Last time I went to visit my parents I cooked it for them and without imbibing wine during and after the whole process the whole thing is really just an endurance exercise.
― despite all my rage I am still just a Latter Day Saint (Abbbottt), Monday, 7 November 2011 01:31 (twelve years ago) link
(my parents have a no alcohol in the house policy except for some handles of Early Times that the developmentally delayed guy they take care of brought home once, which they keep around to barter during the apocalypse!)
― despite all my rage I am still just a Latter Day Saint (Abbbottt), Monday, 7 November 2011 01:33 (twelve years ago) link
I eat just regular old white rice a lot, so that's probably my favorite (butter, salt, chicken stock). Also (well prepared) risotto is delicious, you weirdos.
And I have a brown rice cooking pro tip! It is from the Joy of Cooking! And it is this: bake it! Bring one cup of rice to 2-1/4 cup water/stock to boil on the stove top in an over-safe pot w/ a lid or a range-safe casserole dish. Pop the lid on it and put it in the oven at 350 for 45 minutes.
Here's the recipe Joy of Cooking recipe for baked brown rice with mushrooms, which I make a lot (often with cubed up baked tofu added for protein so this is all I have to cook):
Preaheat over to 350. Melt 3 T of butter or olive oil in a "2-quart stovetop-to-over casserole" aka:http://s9.thisnext.com/media/largest_dimension/DB9479B2.jpgAdd and cook until lightly browned 1-1/2 c coarsely chopped mushrooms, 1/2 c chopped onions, 1 clove garlic finely chopped.Add and stir until coated 1 c brown rice, 1/8 t black pepper.Add 2-1/4 c. chicken stock, 1/4 teaspoon of salt, and bring to a boil. Cover and bake for 45 minutes (or until all the stock is absorbed).
― They're coming to get you, (Jenny), Monday, 7 November 2011 01:34 (twelve years ago) link
Measurements are from the JoC. I wing everything except the rice to stock ratio. Leftover chicken also works well instead of tofu.
― They're coming to get you, (Jenny), Monday, 7 November 2011 01:35 (twelve years ago) link
Jenny I have that EXACT corningware (maybe?) casserole dish! Have never used it for rice, but it was U&K for gratins when cooking for one.
― quincie, Monday, 7 November 2011 01:41 (twelve years ago) link
It's Corningwear! I have a hand-me-down set from my mom. I love it so much (but if there's one thing I've truly embraced about living it the midwest, it's casseroles).
― They're coming to get you, (Jenny), Monday, 7 November 2011 01:43 (twelve years ago) link
Mine is also from my mom! It is very handy and I refuse to get rid of it.
― quincie, Monday, 7 November 2011 01:45 (twelve years ago) link
my mom used to have that corning dish too. don't remember if she still does.
― enchilada sauce (get bent), Monday, 7 November 2011 01:52 (twelve years ago) link
As a good Cuban boy I must consume rice at least once a week, but even my 87-year-old abuela now sees the wisdom in cooking jasmine rice for herself.
― lumber up, limbaugh down (Alfred, Lord Sotosyn), Monday, 7 November 2011 01:58 (twelve years ago) link
i want a cuban abuela. can i rent yours, like once a month?
― enchilada sauce (get bent), Monday, 7 November 2011 02:01 (twelve years ago) link
voted basmati, but arborio and sushi rice shouldn'a been omitted, shame on you aero for gaming the system
― D. Boon Pickens (WmC), Monday, 7 November 2011 02:05 (twelve years ago) link
sushi rice is better than any of these, i agree.
― enchilada sauce (get bent), Monday, 7 November 2011 02:06 (twelve years ago) link
I ruined my first attempt at risotto three Sundays ago; most of the rice remained uncooked.
― lumber up, limbaugh down (Alfred, Lord Sotosyn), Monday, 7 November 2011 02:11 (twelve years ago) link
No need. She'll happily cook, and while doing so explain why she prefers the Barefoot Contessa to Bobby Flay.
― lumber up, limbaugh down (Alfred, Lord Sotosyn), Monday, 7 November 2011 02:12 (twelve years ago) link
I was just going to say, I absolutely love that corningware casserole dish
― ASPIE Rocky (dayo), Monday, 7 November 2011 02:23 (twelve years ago) link
we didn't have a casserole dish but some of our plates had that design on them
my mom must've made 50% of our dinners in that corning dish - feelin nostalgic for her chicken & rice, not so much all the casseroles
― chief rocker frankie crocker (m coleman), Monday, 7 November 2011 02:26 (twelve years ago) link
we weren't much of a casserole family but i have good memories of my mom making things like baked mac & cheese in that corning dish.
― enchilada sauce (get bent), Monday, 7 November 2011 02:27 (twelve years ago) link
It's my go to dish for mac and cheese, too.
― They're coming to get you, (Jenny), Monday, 7 November 2011 02:28 (twelve years ago) link
the answer is fried
― blank, Monday, 7 November 2011 02:38 (twelve years ago) link
Next time I visit my parents I am going to steal the olive-green casserole dish which was exclusively devoted to tuna noodle casserole. Never saw anything else cooked in there. I'm sure it is somewhere in that house.
― quincie, Monday, 7 November 2011 02:50 (twelve years ago) link
I'm a white rice guy but Mrs. Shasta is a brown rice gal...
We found a compromise with something I can find at our local korean deli called Ogokbap:http://en.wikipedia.org/wiki/Ogokbap
http://www.google.com/search?q=오곡밥&tbm=isch
It's got a little something for everyone (including black rice, dayo).
― citation needed (Steve Shasta), Monday, 7 November 2011 03:09 (twelve years ago) link
Automatic thread bump. This poll is closing tomorrow.
― System, Saturday, 12 November 2011 00:01 (twelve years ago) link
Automatic thread bump. This poll's results are now in.
― System, Sunday, 13 November 2011 00:01 (twelve years ago) link
can we have this poll every week? I really enjoy talking about rice.
― unlistenable in philly (underrated aerosmith bootlegs I have owned), Sunday, 13 November 2011 00:11 (twelve years ago) link
in yr heart you know these are the options, take that japonica back where you bought it man― unlistenable in philly (underrated aerosmith bootlegs I have owned), Sunday, 6 November 2011 20:00 (1 year ago) Permalink
― unlistenable in philly (underrated aerosmith bootlegs I have owned), Sunday, 6 November 2011 20:00 (1 year ago) Permalink
really disagreeing with this these days
― just sayin, Wednesday, 30 January 2013 14:00 (eleven years ago) link
otm. been huffing the japonica recently and basmati feels thin & weedy by comparison.
― ledge, Wednesday, 30 January 2013 14:02 (eleven years ago) link
you guys <3
― 乒乓, Wednesday, 30 January 2013 14:11 (eleven years ago) link
I'm really into soaking the rice for a few hours before cooking it these days, it's been coming out super nice
― available for sporting events (underrated aerosmith bootlegs I have owned), Wednesday, 30 January 2013 14:17 (eleven years ago) link
rice is nice imo
― 乒乓, Wednesday, 30 January 2013 14:18 (eleven years ago) link
my friends into the soaking idea i never have enough time. i rinse it tho
― just sayin, Wednesday, 30 January 2013 14:21 (eleven years ago) link
it's pretty easy with a rice cooker - prepare the pot in the morning, set it when you get back
― 乒乓, Wednesday, 30 January 2013 14:25 (eleven years ago) link
the fuck is this risotto hating
you people should be sterlised
― r|t|c, Wednesday, 30 January 2013 14:48 (eleven years ago) link
ilised even
so furious i cant even type right now
risotto more like piss-otto
― 乒乓, Wednesday, 30 January 2013 14:58 (eleven years ago) link
the answer is fried― blank, Monday, November 7, 2011 2:38 AM (1 year ago)
― blank, Monday, November 7, 2011 2:38 AM (1 year ago)
― (The Other) J.D. (J.D.), Wednesday, 30 January 2013 20:39 (eleven years ago) link
My relationship with rice dramatically improved when I started using Gourmet magazine's microwave method for cooking Basmati.
No rinsing. Just put 2 parts basmati and 3 parts water in a microwave safe dish, nuke uncovered for 10 minutes, and covered for 5 (your microwave times may vary). Comes out fluffy/pilaf textured every time.
Keep the rice cooker for short-grain/sticky rice.
― with perhaps the exception of r-r-r-r-rhythm (Sanpaku), Wednesday, 30 January 2013 21:48 (eleven years ago) link
Oops. I've posted that here before.
― with perhaps the exception of r-r-r-r-rhythm (Sanpaku), Wednesday, 30 January 2013 22:02 (eleven years ago) link
rice cooker is one of the smartest purchases i've ever made
― fueled by satanism, violence, and sodomy (elmo argonaut), Wednesday, 30 January 2013 22:11 (eleven years ago) link
made brown rice for the first time in a while recently, feel like the prelude of optimistically eating small mouthfuls of uncooked brown rice every ten minutes for an hour before serving really compromises the enjoyment of cooking it.
― schlump, Wednesday, 30 January 2013 22:11 (eleven years ago) link
risotto is rad, yr all hi
brown rice is gr8
i'm going to have to go look up japonica now bc I only knew that it was some kind of potted plant and not a type of ricebrb
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 30 January 2013 22:13 (eleven years ago) link
Find myself wanting to get into brown lately as it happens..xp
― xyzzzz__, Wednesday, 30 January 2013 22:13 (eleven years ago) link
i am not particularly a food snob but really don't know if i could enjoy eating a meal knowing it was arrived at via a microwave shortcut. i think i'd rather eat something else.
― schlump, Wednesday, 30 January 2013 22:14 (eleven years ago) link
woulda voted basmati, eat brown more often
― saltwater incursion (Dr Morbius), Wednesday, 30 January 2013 22:15 (eleven years ago) link
xpost - why?
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 30 January 2013 22:16 (eleven years ago) link
brown is really great & satisfying & is sorta a whole different - more salady, grain-y - thing from white, imo, i'd just forgotten all of the mindgames & cooking conditions necessary to making it without the process seeming punishing, i think
― schlump, Wednesday, 30 January 2013 22:17 (eleven years ago) link
ha idk! it's stupid, & maybe has something to do with just the weirdness of microwaved food, like it is hot in a weird way, it makes a fizzing noise. really it is more about the "i'd rather have something else" thing though; like I like cooking rice, it's a nice easy thing to zone out & make & it's fast &c, so it isn't a food making process that i'm dying to make more efficient. if microwaves made peeling squash quicker i'd probably be all over it.
― schlump, Wednesday, 30 January 2013 22:20 (eleven years ago) link
niceness of rice-cooking typified by & at its apex w risotto making, btw
― schlump, Wednesday, 30 January 2013 22:22 (eleven years ago) link
the endorphin-release elicited by watering plants, constantly, for an hour
― schlump, Wednesday, 30 January 2013 22:23 (eleven years ago) link