Rice Poll

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.jpg
Add 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).

Measurements are from the JoC. I wing everything except the rice to stock ratio. Leftover chicken also works well instead of tofu.

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.

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).

Mine is also from my mom! It is very handy and I refuse to get rid of it.

my mom used to have that corning dish too. don't remember if she still does.

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.

i want a cuban abuela. can i rent yours, like once a month?

voted basmati, but arborio and sushi rice shouldn'a been omitted, shame on you aero for gaming the system

sushi rice is better than any of these, i agree.

I ruined my first attempt at risotto three Sundays ago; most of the rice remained uncooked.

i want a cuban abuela. can i rent yours, like once a month?

No need. She'll happily cook, and while doing so explain why she prefers the Barefoot Contessa to Bobby Flay.

I was just going to say, I absolutely love that corningware casserole dish

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

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.

It's my go to dish for mac and cheese, too.

the answer is fried

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.

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).

Automatic thread bump. This poll is closing tomorrow.

Automatic thread bump. This poll's results are now in.

can we have this poll every week? I really enjoy talking about rice.

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

really disagreeing with this these days

otm. been huffing the japonica recently and basmati feels thin & weedy by comparison.

you guys <3

I'm really into soaking the rice for a few hours before cooking it these days, it's been coming out super nice

rice is nice imo

my friends into the soaking idea i never have enough time. i rinse it tho

it's pretty easy with a rice cooker - prepare the pot in the morning, set it when you get back

the fuck is this risotto hating

you people should be sterlised

ilised even

so furious i cant even type right now

risotto more like piss-otto

the answer is fried

― blank, Monday, November 7, 2011 2:38 AM (1 year ago)

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.

Oops. I've posted that here before.

rice cooker is one of the smartest purchases i've ever made

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.

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 rice
brb

Find myself wanting to get into brown lately as it happens..xp

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.

woulda voted basmati, eat brown more often

xpost - why?

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

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.

niceness of rice-cooking typified by & at its apex w risotto making, btw

the endorphin-release elicited by watering plants, constantly, for an hour

i laziest on planet but vacuum pack individual rice packs? c'mooooon.

schlump otm re risotto making -- it's my favorite kind of cooking

What the microwave provides is uniform temperature water/steam, vs the gradients in a stovetop pan. But if like me you've struggled to get the pilaf like constency of Indian restaurant basmati (they use pressure steamers where the rice vessel doesn't directly contact the heat source), then the microwave is a godsend. That it saves a burner/pot for the accompanying dal or whatever is a bonus.