go wildcats!
― so solaris (Lamp), Sunday, 6 November 2011 20:01 (twelve years ago) link
Does anyone have some brown rice making pro tips? I have never been able to get it to turn out correctly.
― despite all my rage I am still just a Latter Day Saint (Abbbottt), Sunday, 6 November 2011 20:01 (twelve years ago) link
brown rice protip: take brown rice, throw it in a trashcan. go to store, buy white rice, cook white rice.
should work
― ASPIE Rocky (dayo), Sunday, 6 November 2011 20:02 (twelve years ago) link
Brown rice just takes more time. Usually you need a little more water/stock. I made a perfect brown rice for lunch that inspired this poll - 2 cups plus maybe 1/4 extra water, one cup washed/briefly soaked rice. But the trick is don't be subservient to the clock. check the rice at the twenty-minute mark, then again at the thirty, it shouldn't take longer than 40. but as long as you're using the recommended proportions, there should come a point, somewhere between twenty and forty minutes, when it's perfect.
― unlistenable in philly (underrated aerosmith bootlegs I have owned), Sunday, 6 November 2011 20:04 (twelve years ago) link
lol dayo brown rice is delicious esp. brown basmati
Jasmine is more flexible, but basmati can be sublime on its own. Useful cooking technique from epicurious:
2 cups unrinsed Basmati rice3 cups cold waterPut basmati and cold water in a 3-quart microwave-safe dish and cook on high, uncovered, 15 minutes, or until steam holes appear in rice. Cover dish and cook on high 5 more minutes. Let rice stand, covered, 5 minutes and fluff with a fork. You'll note that using the microwave shaves only five minutes off the traditional stove-top method, but faster is not the issue here. Better is.
Put basmati and cold water in a 3-quart microwave-safe dish and cook on high, uncovered, 15 minutes, or until steam holes appear in rice. Cover dish and cook on high 5 more minutes. Let rice stand, covered, 5 minutes and fluff with a fork. You'll note that using the microwave shaves only five minutes off the traditional stove-top method, but faster is not the issue here. Better is.
It's by far the easiest way to get a nice pilaf like consistency from basmati, and is way easier than steaming in the the pressure cooker (the only other way I've gotten fluffy basmati).
― der dukatenscheisser (Sanpaku), Sunday, 6 November 2011 20:05 (twelve years ago) link
I eat brown rice somewhat more often than white rice. I never had any trouble getting it to turn out. I much prefer long grain basmati, brown or white, over all comers. I voted brown, for the sake of my colon.
― Aimless, Sunday, 6 November 2011 20:06 (twelve years ago) link
Every time I have made (tried 2 or 3x a year for the past 10 years) it it'll sit there for 50+ mins and still be stewing in a half inch of water and also not really cooked. My solution as of a few months ago has been to buy those little steamable bags of cooked brown rice from Trader Joe's, which make my thrifty heart die, die, die of hypocrisy.
― despite all my rage I am still just a Latter Day Saint (Abbbottt), Sunday, 6 November 2011 20:06 (twelve years ago) link
btw the true underdog of all the rice is broken rice
― ASPIE Rocky (dayo), Sunday, 6 November 2011 20:07 (twelve years ago) link
dayo read the poll text I know there's a ton of diff. rices, "you left out __________" is the "Jesus wasn't born in December" of poll complaints
― unlistenable in philly (underrated aerosmith bootlegs I have owned), Sunday, 6 November 2011 20:08 (twelve years ago) link
tittwis sushi rolls made with brown rice are an abomination
― spoilt edwardian child (rip van wanko), Sunday, 6 November 2011 20:09 (twelve years ago) link
but aerosmith, you left out broken rice
― ASPIE Rocky (dayo), Sunday, 6 November 2011 20:10 (twelve years ago) link
I'm eating black rice this April to celebrate Jesus's birthday thank you very much.
― despite all my rage I am still just a Latter Day Saint (Abbbottt), Sunday, 6 November 2011 20:11 (twelve years ago) link
'smati
― 2191: celebrate the m bisontennial (m bison), Sunday, 6 November 2011 20:15 (twelve years ago) link
bought a 10pound bag of brown basmati just the other day
― 2191: celebrate the m bisontennial (m bison), Sunday, 6 November 2011 20:16 (twelve years ago) link
that reminds me, i need to go to costco and get one of their hueg sacks of rice
― enchilada sauce (get bent), Sunday, 6 November 2011 20:17 (twelve years ago) link
btw I'm not voting in this poll, rice is king of all staple foods and to take sides between diff. types of rice makes you a poor citizen of the kingdom
― unlistenable in philly (underrated aerosmith bootlegs I have owned), Sunday, 6 November 2011 20:18 (twelve years ago) link
arborio
― max, Sunday, 6 November 2011 20:18 (twelve years ago) link
that is a mean trick, aero
xp
― horseshoe, Sunday, 6 November 2011 20:19 (twelve years ago) link
DAYO OTM
― J0rdan S., Sunday, 6 November 2011 20:19 (twelve years ago) link
The first time you have brown is such a joy
― owenf, Sunday, 6 November 2011 20:36 (twelve years ago) link
ban
― unlistenable in philly (underrated aerosmith bootlegs I have owned), Sunday, 6 November 2011 20:55 (twelve years ago) link
voting a short-grain rice over a long-grain rice is the rice equivalent of mass murder
p sure that's how Khmer rouge got started
― 2191: celebrate the m bisontennial (m bison), Sunday, 6 November 2011 20:57 (twelve years ago) link
otm
― horseshoe, Sunday, 6 November 2011 20:58 (twelve years ago) link
i only regret that i have but one life to live for short grains
― max, Sunday, 6 November 2011 20:59 (twelve years ago) link
Mussolini...a huge fan of arborio rice
― unlistenable in philly (underrated aerosmith bootlegs I have owned), Sunday, 6 November 2011 20:59 (twelve years ago) link
if your rice doesnt stick, youre probably sick (mentally)
― max, Sunday, 6 November 2011 21:01 (twelve years ago) link
short grain...insane...in the membrane
― unlistenable in philly (underrated aerosmith bootlegs I have owned), Sunday, 6 November 2011 21:01 (twelve years ago) link
short grain is ok for a rice pudding, I suppose
― Aimless, Sunday, 6 November 2011 21:04 (twelve years ago) link
or a lil dish called risotto
― just sayin, Sunday, 6 November 2011 21:07 (twelve years ago) link
I'm just gonna go ahead and say it: risotto is overrated
― unlistenable in philly (underrated aerosmith bootlegs I have owned), Sunday, 6 November 2011 21:31 (twelve years ago) link
ty; i was too scared to say it but i agree! maybe i have never had the good risotto but idgi
― horseshoe, Sunday, 6 November 2011 21:33 (twelve years ago) link
my friend made good risotto once but I think it was good because of the parmesan and the cream
― ASPIE Rocky (dayo), Sunday, 6 November 2011 21:34 (twelve years ago) link
I've had risotto adjudged good by ppl & food critics but it's always struck me as a dish for people who don't really love to chow down
― unlistenable in philly (underrated aerosmith bootlegs I have owned), Sunday, 6 November 2011 21:34 (twelve years ago) link
maybe if you made risotto with basmati it would be good
― horseshoe, Sunday, 6 November 2011 21:35 (twelve years ago) link
it does strike me as a proper pinkie-up foodie dish for Americans to wax eloquent about tho
― unlistenable in philly (underrated aerosmith bootlegs I have owned), Sunday, 6 November 2011 21:35 (twelve years ago) link
i like rice but w/risotto i'm always like 'this would be better with pasta'
― mookieproof, Sunday, 6 November 2011 21:38 (twelve years ago) link
I think people just like cooking a rice grain that looks like translucent, unpolished ivory
― ASPIE Rocky (dayo), Sunday, 6 November 2011 21:39 (twelve years ago) link
when you're eating risotto you're eating TEETH
― ASPIE Rocky (dayo), Sunday, 6 November 2011 21:40 (twelve years ago) link
― unlistenable in philly (underrated aerosmith bootlegs I have owned), Sunday, November 6, 2011 4:34 PM (4 minutes ago) Bookmark Suggest Ban Permalink
what does this even mean
― max, Sunday, 6 November 2011 21:40 (twelve years ago) link
company I worked for back in the day had some event catered and mushroom risotto was the vegan thing they gave me and I was like ~in my mind~
thats nice sweetie, can u just get me a plate of dal and basmati thx
― 2191: celebrate the m bisontennial (m bison), Sunday, 6 November 2011 21:40 (twelve years ago) link
but they were FANCY I guess
"risotto" can describe a huge number of dishes--i mean at its core its just creamy rice and cheese--and then u add whatever u want--i dont really see how that can be a thing to dislike--for that matter it is a seriously hearty food--so i dont understand this "not for ppl who chow down" situation
― max, Sunday, 6 November 2011 21:42 (twelve years ago) link
thank u for not listing king rice, tho
― mookieproof, Sunday, 6 November 2011 21:42 (twelve years ago) link
vegan risotto does not sound good 2 me
― iatee, Sunday, 6 November 2011 21:43 (twelve years ago) link
good thing I've never been vegan
― unlistenable in philly (underrated aerosmith bootlegs I have owned), Sunday, 6 November 2011 21:43 (twelve years ago) link
fuck all yall
― 2191: celebrate the m bisontennial (m bison), Sunday, 6 November 2011 21:44 (twelve years ago) link
rice + cheese is weird for me conceptually. unless it's paneer. potatoes and cheese and pasta and cheese--there's more surface area to the starch to absorb the cheese, maybe?
― horseshoe, Sunday, 6 November 2011 21:44 (twelve years ago) link
wait you're vegan m bison? don't you live in texas???
― iatee, Sunday, 6 November 2011 21:44 (twelve years ago) link
microwave, toaster, toaster oven, electric kettle, coffeemaker, stand mixer, food processor, slow cooker, instant pot, and a fucking rice cooker
Forgot to add: waffle maker, blender, breadmaker, Foreman grill, sodastream.
Like, my mother and grandmother had exactly none of these things and made delicious food for eight decades.
― she loves me like a rock lobster (Ye Mad Puffin), Thursday, 30 March 2023 18:43 (one year ago) link
Bet they wish they had some of them though. Almost as though making everything from scratch is work.
― limb tins & cum (gyac), Thursday, 30 March 2023 18:45 (one year ago) link
it can be fun in various ways sometimes. But after years of doing it every day, inevitably you get burnt out and end up doing some effing chips with instant powder curry sauce!
― calzino, Thursday, 30 March 2023 18:48 (one year ago) link
Anyways we make and eat rice frequently. Using a totally normal saucepan on the stove.
I've been cooking rice a minimum of once a week for over 40 years. I always use a saucepan on the stove. It needs to have a good, snug lid, but otherwise nothing special is required. I long ago stopped measuring the rice and water by any method except eyeballing them. It's one of the advantages of doing the exact same thing over and over, especially if the pan and stove hardly ever change.
― more difficult than I look (Aimless), Thursday, 30 March 2023 19:02 (one year ago) link
Yes aimless. Ears help too. I know the sound of rice that is cooking vs. rice that is about to burn.
― she loves me like a rock lobster (Ye Mad Puffin), Thursday, 30 March 2023 19:13 (one year ago) link
the results of water ratios with cooking rice can vary by the size of the pan. Currently I use a German stainless steel wide saute pan with a glass lid. I cook it for something short of 10 mins then leave in the steam for another 5 and this works fine. But still want a fancy rice cooker.
― calzino, Thursday, 30 March 2023 19:15 (one year ago) link
I would like your gormeh sabzi recipe pls
― mom tossed in kimchee (quincie)
here ya go
― The field divisions are fastened with felicitations. (Deflatormouse), Thursday, 30 March 2023 23:24 (one year ago) link
I own a blender, breadmaker, sodastream - blender, you can do without but a proper vitamix will make amazing hummus, soups, moles, etc. breadmaker, it's OK (doesn't make great artisanal bread) but it is a great dough mixer, I could live without, you could probably get by with a pair of egg beaters. sodastream, how else are you gonna carbonate water, blow into the bottle really hard? plus they're mostly vertical, don't take up a ton of space.
― 龜, Thursday, 30 March 2023 23:35 (one year ago) link
I am against ridulously-specific kitchen items like mini-pie makers, waffle irons, steamers just for eggs, all that crap.
But my benchtops get the toaster, espresso machine**, kettle and Sodastream. The cupboards store the stand mixer, rice cooker, and I have a combo blender/food processor (one stand, blender and FP can be swapped out on it).
The microwave has its own spot on a seperate small island bench thingy.
**The espresso machine is a really narrow form factor, I'm not covering half a bench with a giant Gaggia or anything, its one of these:https://dam.delonghi.com/600x600/assets/223683
― Stoop Crone (Trayce), Friday, 31 March 2023 00:32 (one year ago) link
Oh and to wind it back to the subject of the thread! Despite all I said about rice cookers and instant pots, I too prefer to cook my rice on the stove, in one specific old stainless steel pot Ive had since the 90s that does it perfectly.
― Stoop Crone (Trayce), Friday, 31 March 2023 00:35 (one year ago) link
stoves are really good for cooking a lot of things
― brimstead, Friday, 31 March 2023 01:07 (one year ago) link
the refrigerator stopped working years ago but the freezer is just about cold enough to refrigerate food for like 5 days. Your cue to post OS Mutantes YT itt, James Redd & The Blecchs.
― Beatles in My Passway (James Redd and the Blecchs), Tuesday, 11 April 2023 00:30 (one year ago) link
til that i don't know how to cook brown rice
― No, 𝘐'𝘮 Breathless! (Deflatormouse), Thursday, 25 May 2023 00:24 (ten months ago) link
Weirdly psychotic energy itt
― ian, Thursday, 25 May 2023 01:13 (ten months ago) link
pretty sure the secret is to chant "brown rice" in a whispered tone while charlie haden plays a sick bass line
― budo jeru, Thursday, 25 May 2023 01:28 (ten months ago) link
Rice Poll
― ciderpress, Thursday, 25 May 2023 01:34 (ten months ago) link
― ian, Wednesday, May 24, 2023 9:13 PM (sixteen minutes ago) bookmarkflaglink
seriously. i sort of avoid food threads because no one ever will change their mind about anything but i wish i had been in here talking up bomba rice
― call all destroyer, Thursday, 25 May 2023 01:38 (ten months ago) link
I reiterate that the sautée in ghee brown rice technique I recommend above makes some of the best rice you will ever eat
― J Edgar Noothgrush (Joan Crawford Loves Chachi), Thursday, 25 May 2023 02:37 (ten months ago) link
don’t even need to scroll up, I have you saying arborio is “for people who don’t really like to chow down” in response to max’s write-in burned into my brain
― k3vin k., Thursday, 25 May 2023 02:51 (ten months ago) link
Brown rice is why I'm not a vegetarian. I tried being one as a teenager and every book was like "bla bla with brown rice" and I hated it so much I gave up.
― Stoop Crone (Trayce), Thursday, 25 May 2023 04:16 (ten months ago) link
My mistake in hindsight was buying british hippy cookbooks, but anyway.
i'm not exactly allergic to ghee but very much ghee-intolerant. just the smell of it makes me instantly nauseous. one of my friends relentlessly proselytizing for ghee as a magic elixir (he's a bit of a 'new age healer') has not helped. especially since i was standing in his kitchen as he prepared some during one of these sermons.
― No, 𝘐'𝘮 Breathless! (Deflatormouse), Thursday, 25 May 2023 18:52 (ten months ago) link
i mixed long and short grain brown rice with wild rice, i think each variety required a different cooking time and water ratio. after cooking it in a covered pot with a measured amount of water didn't work out, i boiled it like pasta for a couple of minutes and strained it with acceptable results. i'm a basmati guy anyhow, rice blends aren't worth it.
― No, 𝘐'𝘮 Breathless! (Deflatormouse), Thursday, 25 May 2023 18:58 (ten months ago) link
I LOVE wild rice (which isn't actually rice) but we're talking 45 minutes there and it's expensive
― Andy the Grasshopper, Thursday, 25 May 2023 19:23 (ten months ago) link
lol k3v
― J Edgar Noothgrush (Joan Crawford Loves Chachi), Thursday, 25 May 2023 19:48 (ten months ago) link
Slight off topic but whats the deal with ghee? I keep a tub in the fridge, but its thusly impossible to use as it goes rock hard.
I read South Asian ppl just keep it on the bench in runny form, but wont it go rancid like butter would?
― Stoop Crone (Trayce), Friday, 26 May 2023 00:32 (ten months ago) link
i keep it at room temp, lasts forever
― call all destroyer, Friday, 26 May 2023 00:36 (ten months ago) link
I keep it in the fridge and have developed various techniques with spoons and knives for getting what I need but yes it should keep at room temp for a good while
― J Edgar Noothgrush (Joan Crawford Loves Chachi), Friday, 26 May 2023 00:57 (ten months ago) link
i think because many of the dairy solids aren't in there it lasts sort of like oil would?
― Tracer Hand, Friday, 26 May 2023 05:35 (ten months ago) link
I once threw out some extremely dodgy looking ghee, it had been hidden behind other stuff at the back of a kitchen cupboard for at least a few years though. It keeps fine on the shelf for months ime
― calzino, Friday, 26 May 2023 06:38 (ten months ago) link
Huh ok I will try keeping it room temp. I like the flavour of it compared to just oil in my curries.
I'm still trying to perfect my curry base masala (the whole spices/onions fried down/garlicginger paste/tomates and spice powders/fry into pasty sauce step). I cant get it quite right and I think cooking down the onions/using more than I am might be why.
But! That is not a rice topic.
― Stoop Crone (Trayce), Friday, 26 May 2023 06:57 (ten months ago) link
ime temperature doesn't turn butter rancid, exposure to air does
― two grills one tap (Noodle Vague), Friday, 26 May 2023 09:08 (ten months ago) link
oh and cooking brown rice is mostly just adding extra water in the rice cooker, also brown rice is delicious
― two grills one tap (Noodle Vague), Friday, 26 May 2023 09:10 (ten months ago) link
made fried rice last night with leftover brown rice, grilled chicken + green onions. didn’t touch the ghee jar :-(
― brimstead, Friday, 26 May 2023 14:18 (ten months ago) link