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I read an article that suggested soaking rice in water for 20 minutes prior to cooking and decided to give it a shot. The only thing I did different than suggested was I dumped the water three times and refilled during the soak. I use a 1:1 ratio of rice to water when I cook the rice. I also cut my cooking time down from 15 minutes to 10 minutes because I felt that I've been overcooking my rice and causing it to break down slightly. This was especially the case when I would make fried rice from my leftover rice. Turns out that this method makes the best rice I've ever had.
How do you like to cook rice?
Last edited by hoovarmin; May 7, 2024, 12:57 PM.
Reason: added a clarifying detail
Rice cooker. Fill with rice and water hit the button. I never rinse, it washes off nutrients that were added after the polishing process removed the bran layer.
I like rice, but I LOVE fried rice. I rinse because I always make more than I need for the meal and make fried rice the next night. I want to get to that Fried rice Nirvana where none of the rice grains clump together.
You're just washing off the starch dust, which turns to library paste and causes it to clump. Usefully with aborrio rice for risotto, but for regulat individual grain tender rice is not optimal.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
In a small pot with suggested amount of water. Add butter, bring it to a boil. Give it a stir then lower the heat to simmer. Then I use a piece of paper towel folded, laid across the top of the pot and I place the lid tightly on top. Cook for 10 minutes. The paper towel catches the steam that would usually form and fall back into the pot causing mushy rice.
Rice cooker for plain rice (regardless if its long grain, sticky, brown...). Spanish/Mexican rice, mushroom rice, etc in a pot. Never rinse it. Haven't made risotto in a while...
hoovarmin Once I had one I never looked back. Once SWMBO tried it she never looked back either. Just right every time, and will sit perfectly happy for however long I need it to. Every Japanese, Korean, Chinese, and Indian friend I have has one, so I figured they must be on to something.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
I always do sticky rice. One cup basmati (no rinse), two cups water, bring to rapid boil and then simmer 10-15 minutes while prepping what's going on it. Once no water is left when peeking under the lid, I turn it off and leave the warm pan covered until serving. I'm more concerned about what's served with the rice, so I go minimal effort cooking the rice.
Toshiba makes a very good rice cooker and it's a bit less costly than Zojirushi. One rice measure to one water measure and any type of rice comes out perfect. I always a little more because it holds at temperature without drying out and in the morning I have Spam, rice and egg in the morning..
I don't soak my rice. I put it in a colander, turn on the spray, and rub the rice for a few minutes to get rid of the excess starch.
Hoovs, if you have access to Asian grocery stores you should try making purple rice. It’s a Korean mixed grain rice. Really good. Maangchi has a video where she makes w/o a rice cooker.
I always rice until the water stops being cloudy. In the instant pot for calrose rice (Nishiki brand) and basmati rice for every cup rice, I used one cup plus a TBS of water and a pinch or two of salt. High pressure for 6 minutes and natural release for 10 min. Perfect rice every time.
We eat a lot of rice in my house but I have never tried to soak it. We have a rice cooker and instant pot. But occasionally, I still cook it on the stove top. I have been told that once the rice has boiled and is covered to cook, to never, ever lift the lid. So thats what I do. I usually take it off the heat a couple minutes early and let it sit 10-15 before lifting the lid to serve. Good rice every time, rinsed or not.
I must be doing something wrong. I have never rinsed and don't get clumpy, sticky rice (unless it's a variety that's supposed to be sticky). Fried rice from leftovers or freshly made comes out fine (though drying helps). My "rice cooker" is a sauce pan with a lid. My standard cook is 1 cup rice to 1 3/4 cup liquid, water works but I prefer chicken stock as it adds a "nutty" flavor to my buds liking. If I have given myself time I will sometimes toast the rice grains in the pan before adding liquid. Once liquid is added, bring to boil, put the lid on, turn down heat to simmer and let it roll for 20 minutes. When turning off the heat, don't lift the lid, let it be for 10 minutes. Then you can lift the lid, fluff it up, serve. The only way I can get it to get clumpy or gummy is to put too much liquid in.
I mostly use Jasmine, but even back in he days when I was less selective and just used generic long grain it was the same. I'll occasionally use Basmati or Arborio for "unusual" meal presentations.
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