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  • Rice question

    I want that fluffy white rice (steamed rice) like you get in chinese restaurants. Should I buy long grain or short grain? Does it matter?

  • #2
    I always use long grain... comes out great
    Life is all about a$$; you're either covering it, laughing it off, kicking it, kissing it, busting it, trying to get a piece of it, behaving like one, or you live with one.

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    • #3
      This is so strange.. Last night I had this incredible craving for teh white rice that comes with chinese food... Now I have teh craving all over again... Guess what I will be making for supper!!

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      • #4
        I can't cook rice to save my life. Not even in a rice cooker...
        ************************************

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        • #5
          Use Minute Rice from the box then .......... lol. We use it often, it is quick and easy.

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          • #6
            Ohhhhhhhhh no, not Minute Rice.

            Is that really rice?

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            • #7
              Jasmine rice is one of the absolute BEST.

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              • #8
                Originally posted by fatkat
                Jasmine rice is one of the absolute BEST.
                We llike that too along with Basmati rice (Lina calls it popcorn rice).

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                • #9
                  Rice question

                  I can't cook rice for the life of me either. One of the gals on another board suggested this:

                  I've posted this method before a number of times. I watched someone, might have been Julia Child demonstrate this way to cook rice and I've been doing it this way for over 25 years.
                  Bring a large pot of water to boil,( just like you do for pasta) add salt and add your rice. Simmer for about 7 or 8 minutes and test a grain of rice. The rice should be almost tender but still have a little "bite". Al dente (again like pasta). Drain the rice and put it back into the pot. Cover with a teatowel or paper towels and a lid. Let the rice rest for 5 to 10 minutes. Add butter and fluff with a fork.
                  This works with basmati rice too. But it takes a few minutes less time to cook.
                  Perfect rice every time.

                  Ann


                  Every one who tried it said it worked great, so I'm gonna give it a go.

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                  • #10
                    It does matter which kind you buy if you want fluffy, separate grains. Short grain rice, such as the arborio rice that is used to make risotto, is higher in starch content and tends to be more sticky, moist, and creamy when cooked. If you want fluffy, you want long grain. I agree with the other posters -- both jasmine and basmati rice are very good.

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                    • #11
                      I find the easiest way to cook rice is in the microwave. When I cook rice on the stove, it seems that the water cooks out too fast and the rice isn't quite done.
                      I also will put it in the oven, in a clear pyrex covered bowl, with the meat. You can see when the water is cooked out.
                      I always use long grain rice. I like Uncle Ben's converted rice the best.

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                      • #12
                        I always use Jasmine rice. I cook it in a microwave rice cooker. Turns out great every time. Makes the house smell like popcorn but doesn't taste like it.

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                        • #13
                          My step- dad was a filipino chef. He taught us to cook rice this way.

                          1 cup = 2 cups cooked.
                          Put your rice in the pot, pour cool water over it and "wash it" by rubbing the grains together, pour off water and repeat process until water looks clear.This gets rid of alot of the starch.

                          Then add enough water so that you can insert your finger in, up to the first joint, just to touch the top of the rice.

                          Bring it to a boil,turn on low cover and let simmer about 20mins.Perfect steamed rice. we always used long grain rice. good luck and happy eating
                          Last edited by Kayce; 06-09-2006, 09:25 PM. Reason: spelling
                          I organize chores into catagories.
                          Things I won't do now; things I won't do later; things I'll never do.

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                          • #14
                            I agree with above post ...the rice must be throughly washed first. and then cooked slow after the initial boil of water. I had a chinese and Japanese exchange students stay with me and when they made me rice this is what they did and it always turned out great
                            The best and most beautiful things in the world cannot be seen, nor touched ... but are felt in the heart. Helen Keller

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                            • #15
                              Risotto is my all time fav food. You have to try to mess it up. My Japanese friend made us Japanese rice... sticky rice... I LOVE IT!!
                              "What fresh hell is this?" Dorothy Parker

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