Rice Poll

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!

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.

Yes aimless. Ears help too. I know the sound of rice that is cooking vs. rice that is about to burn.

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.

I would like your gormeh sabzi recipe pls

― mom tossed in kimchee (quincie)

here ya go

Forgot to add: waffle maker, blender, breadmaker, Foreman grill, sodastream.

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.

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

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.

stoves are really good for cooking a lot of things

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.

til that i don't know how to cook brown rice

Weirdly psychotic energy itt

pretty sure the secret is to chant "brown rice" in a whispered tone while charlie haden plays a sick bass line

Rice Poll

Weirdly psychotic energy itt

― 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

I reiterate that the sautée in ghee brown rice technique I recommend above makes some of the best rice you will ever eat

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

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.

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.

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.

I LOVE wild rice (which isn't actually rice) but we're talking 45 minutes there and it's expensive

lol k3v

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?

i keep it at room temp, lasts forever

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

i think because many of the dairy solids aren't in there it lasts sort of like oil would?

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

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.

ime temperature doesn't turn butter rancid, exposure to air does

oh and cooking brown rice is mostly just adding extra water in the rice cooker, also brown rice is delicious

made fried rice last night with leftover brown rice, grilled chicken + green onions. didn’t touch the ghee jar :-(