| General > Cooking |
| Cooking rice (rice to water ratio by weight) |
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| coppice:
--- Quote from: stretchyman on October 31, 2024, 11:56:42 am ---2:1 water to rice by volume. NEVER wash the rice and vary cooking time to suit. I use Basmati (generally) and it's 16mins in 800W microwave. Simple, unlike some other methods! I mug = 4 portions --- End quote --- That's a weird combination of recommendations. If you want to cook basmati in a genuinely Indian way you need to wash it extensively, and get rid of every last scrap of powdered starch. You won't get light fluffy separate grains if the powdered starch glues them together. If you want a more East Asian style of rice, washing is less important, but you might get a lot of dirt mixed in with your rice if you don't wash it. It depends on the source. Cooking rice in a microwave is great if you like your rice to have zero flavour, but its a sad way to cook a nice fragrant jasmine rice. |
| Rick Law:
--- Quote from: PlainName on October 31, 2024, 11:16:12 am --- --- Quote ---When it starts sticking to bottom of pot, often it is because of uneven heating. The part of the pot where it is hottest is where it will stick hardest. --- End quote --- Wouldn't a basket inside the pot (or perhaps a perforated false bottom) be a useful addition? If not indispensable if one tends to determine done-ness by the propensity to stick. --- End quote --- I am missing something... If you have a false bottom separating the rice and the pot's real bottom, wouldn't the rice stick to the false bottom? Now you have a presumably perforated piece of metal with rice stuck to it. Perforation would be needed so water can flow, but that would make cleaning even a harder job. If sticking is the main problem, switch over the microwave. It will drastically reduce sticking. For me, I have not had to clean any stuck rice since I switched, 2 decades ago.... |
| PlainName:
--- Quote --- If you have a false bottom separating the rice and the pot's real bottom, wouldn't the rice stick to the false bottom? --- End quote --- No. By false bottom I mean some perforated affair that allows liquid to pass but not solids. Like a colander. The problem with solids sticking to the bottom of the pan is that they burn, because there is no liquid interface to keep them below boiling point. By raising the food so it doesn't touch the pan it can't burn (aka stick). |
| coppice:
--- Quote from: PlainName on October 31, 2024, 07:28:13 pm --- --- Quote --- If you have a false bottom separating the rice and the pot's real bottom, wouldn't the rice stick to the false bottom? --- End quote --- No. By false bottom I mean some perforated affair that allows liquid to pass but not solids. Like a colander. The problem with solids sticking to the bottom of the pan is that they burn, because there is no liquid interface to keep them below boiling point. By raising the food so it doesn't touch the pan it can't burn (aka stick). --- End quote --- There is no liquid near the end of the cooking cycle for basic steamed rice. Are you talking about cooking things like congee? |
| PlainName:
Doesn't matter. If it's touching the pan it will burn, if not it probably won't unless you forget about it. |
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