Ass water is the new thing.
Don't laugh until you have tried it.
Portsmouth - thanks for your advice. I'll go with you and your Thai wife - trying your method tonight.
Rice cooker.
and the amount of water is the first line (palm side) of ur finger (or around 2cm)
Sounds kinky.
I wasn't laughing!
So you have tried it then?
Your stock just went up in my book.
You'll have to re-evaluate my stock rating I'm afraid, I have a far too vivd imagination is all.
I don't believe it, I think I just got the last word in against Natasha
can recommend, simple easy and perfect rice
Not sure about indian cooking but never heard of jasmin rice being cooked with anything else (salt /butter etc) but water. Thats how I've had my jasmin rice all my life anyways.
I always rinse my rice until I get as much starch out as possible, so by the time I finish, the water in my rice is clear. The starch is what makes the rice mushy as well.
I have a rice cooker, but my mother taught me an old chinese way of measuring the water in rice. Once the rice is in the pot/cooker, you stick your middle finger in so that the tip of your finger touches the top of the rice. You then poor water up to the first crease on your finger. When you cook the rice, make sure it is at a moderate heat,but not too high.
I am sorry if I am not answering your question completely or if someone has suggested this to you already...I didnt read all the posts...
Good luck!
Don't add butter. If you're cooking Chinese food, don't add salt to the rice as (mainland) Chinese recipes assume you're eating it that way and add enough salt/soy sauce to the dish.
It can take a while to work out exactly how to cook your rice depending on the saucepan you're using as this alters the amount of steam lost through the lid compared to that absorbed by the rice, but the tips above are all good.
I don't want to derail this thread, but having a gas hob makes this (and everything else imo) easier. Anyone who can stir-fry on an electric ring is doing well
I've got a Taiwanese boyfriend and although he was a touch skeptical at first, we now use one of these :
http://www.lakeland.co.uk/microwave-...0rice%20cooker
We (well, when in London - I'm currently in an aparthotel in Basel with only two wonky saucepans to choose from) use it most days and it makes perfect rice. Don't worry about any instructions which say to stop cooking half way through and stir it - simply leave it in the microwave for around 12 minutes. Once done, use a fork to fluff up the rice and then leave it to settle for a few minutes. Perfect.
Hello, I do use rice cooker! Can I cook Basmati rice with the rice cooker? As till now, i tried couple of times, the rice comes out very hard, and dry. Do I do something wrong?
Thanks
Stir frying only needs one setting - hot, so cooking on electric is easy... the art of stir frying is to hold the wok and regulate the heat by manipulating the pan and tossing the food, even stir frying on induction is easy if you know what the limitations of each method is.
I have seen great food coming off a one ring cooker with limited pans and utensils as well seeing some truly awful food coming from a 'fully spec' kitchen.
Is this using a standard round-bottomed wok? I'm impressed!
My guess would be the amount of water needs to be adjusted.
I cook basmati to use for "sticky" rice that I serve with Asian-style dishes (be it Korean flavors, Japanese or the Biryani Chicken I have gotten to love) as I can easily use the leftover rice for either breakfast or lunch the next day.
For basmati rice, I use 1 part rice to 2 parts water - 1c rice would ask for 2c water while it is 1:1.5 for jasmine if I read everyone else correctly.
I cook mine on stovetop though, rice and water together (wash rice if you really want it to be more "authentic") in the pot, heat on med-high, bring to boil stir, cook another 5min or so to reduce some water. Turn off heat, cover tightly with lid and allow to sit for 10min + to absorb remaining water and finish cooking.
My rice question has to do with more specifically making coconut rice. I've had that in some ready-to-eat that I've indulged in while my kitchen has been broken... How do I make that?
Basmati rice absorbs more water than normal rice. It's best for pan frying than boiling. The advantage over regular rice is it maintains its shape in a frying pan.
Re: Coconut rice.
You can leave out the screwpine leaves if you can't find them here. Replace some of the coconut milk with water if you don't want your rice 'so very coconutty'.
Recipe is on the far left on this webpage:
http://www.norlia.com/recipe_nasi_lemak_english.htm
P.S. 'Santan' refers to coconut milk.
For proper sticky rice we use kleb rice from a Thai shop Its needs to be oaked for a few hours in water and then using a rice cooker place hot water in the bottom of the cooker (no need to measure just enough to make sure the cooker doesn't run dry). Using the steamer option or a mesh to prevent the rice coming in contact with the water, place the rice in a clean j-cloth (classic Thai recipe using the resourcefulness of Thai people or a cheese cloth) and steam for 45 minutes.
Perfect Thai sticky rice... not gluggy but certainly sticky...
yes I add salt butter to basmati rice and since I had such success with it I tried doing jasmine rice the same way, result was mush, but thanks to portsmouth I now can cook jasmine rice again
Use 4 parts water to 3 parts rice....