Rice cooking questions

[Guest guest]

I usually use white instant rice when I cook because cooking rice

is probably the hardest thing I have ever tried to do short of not

being able to make omelets. (which is ok with me, I don't eat eggs)

 

 

 

Does altitude and weather (humidity) affect the cooking times of rice?

Or maybe does the type of pan affect how it cooks? I am just trying to

figure out what went wrong so I can make more healthy rice and am

saving up for a rice cooker. I told my hubby last night it wasn't an

option any more since he is leaving most of the cooking up to me so the

kids and I can eat while he is gone.

 

Any help would be appreciated. Thanks, Jenn

[Guest guest]

A lot of things can effect how rice cooks. That is why a rice cooker is such a

blessing. With a rice cooker white rice comes out perfect every time. I tastes

better and is much better for you than instant.

Katie

 

 

 

Jenn Parry <jpsunshinedaiseys5 wrote:

I usually use white instant rice when I cook because cooking rice

is probably the hardest thing I have ever tried to do short of not

being able to make omelets. (which is ok with me, I don't eat eggs)

 

Does altitude and weather (humidity) affect the cooking times of rice?

Or maybe does the type of pan affect how it cooks? I am just trying to

figure out what went wrong so I can make more healthy rice and am

saving up for a rice cooker. I told my hubby last night it wasn't an

option any more since he is leaving most of the cooking up to me so the

kids and I can eat while he is gone.

 

Any help would be appreciated. Thanks, Jenn

 

 

 

 

 

 

 

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[Guest guest]

I use Uncle Ben's brown rice. You can cook it by just putting water in the pot

and 1/4 c rice for each person. cook for 20 minutes and then discard extra

water. Turns out perfectly for me every time. I don't like cooking rice

either.

 

Bar, Thunder Bay, ON, Canada

 

Jenn Parry <jpsunshinedaiseys5 wrote:

I usually use white instant rice when I cook because cooking rice

is probably the hardest thing I have ever tried to do short of not

being able to make omelets. (which is ok with me, I don't eat eggs)

 

Does altitude and weather (humidity) affect the cooking times of rice?

Or maybe does the type of pan affect how it cooks? I am just trying to

figure out what went wrong so I can make more healthy rice and am

saving up for a rice cooker. I told my hubby last night it wasn't an

option any more since he is leaving most of the cooking up to me so the

kids and I can eat while he is gone.

 

Any help would be appreciated. Thanks, Jenn

 

 

 

 

 

 

 

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[Guest guest]

I don't know how u will take this but I usually let the water come 2 Ã

boil but I use half the water suggested..then add rice with à pinch of

salt an stir....then add water when needed...I put à copver o.n the pot

but leave it slightly off....when I think it 2 much water I don't stir

and leave the top off....the add some butter 2 it b4 I serve...

--mzyummydread...dreaming of rainbows

[Guest guest]

I cook a lot of hispanic rice dishes, and in every other hispanic home I have

been in....there is no rice cooker, there is a (or many....different sizes)

caldero...otherwise known as the rice pan. Rice cookers definitely make

foolproof rice.....I used one for a long time for white rice, but they don't

work for most of the rice dishes I make. The use of the caldera is

deliberate.....there is not supposed to be any " sauce " or liquid in the rice

when you are done cooking.....the texture is cooked, but very dry.......you

often cook the rice on high with the lid off to get rid of moisture at the end

of cooking (and you get to stir it!), it also creates the crisp crust on the

bottom of the pan that is expected in a spanish rice. I make all my rice in one.

If you have any type of ethnic market or Spanish grocery store near you they

will have them there....they usually aren't very expensive.....unless you are

buying the huge ones used to make dishes for parties. I think I paid $12

for mine. They are made usually of cast iron.....it's lighter weight than most

cast iron pans though, or sometimes heavy duty aluminum....I like the cast iron.

Think silver gray color though....not black. They season after they have been

used for a while and I never have anything stick. I love mine.

 

Michelle

 

Jenn Parry <jpsunshinedaiseys5 wrote:

I usually use white instant rice when I cook because cooking rice

is probably the hardest thing I have ever tried to do short of not

being able to make omelets. (which is ok with me, I don't eat eggs)

 

Does altitude and weather (humidity) affect the cooking times of rice?

Or maybe does the type of pan affect how it cooks? I am just trying to

figure out what went wrong so I can make more healthy rice and am

saving up for a rice cooker. I told my hubby last night it wasn't an

option any more since he is leaving most of the cooking up to me so the

kids and I can eat while he is gone.

 

Any help would be appreciated. Thanks, Jenn

 

 

 

 

 

 

 

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[Guest guest]

Thank you, everyone.

 

When I go out of town I will check for one of these pans. I know our next town

has a couple of hispanic groceries. I will also look online for one.

 

Thanks again, Jenn

 

Michelle <twinglemomi wrote:

I cook a lot of hispanic rice dishes, and in every other hispanic home

I have been in....there is no rice cooker, there is a (or many....different

sizes) caldero...otherwise known as the rice pan. Rice cookers definitely make

foolproof rice.....I used one for a long time for white rice, but they don't

work for most of the rice dishes I make. The use of the caldera is

deliberate.....there is not supposed to be any " sauce " or liquid in the rice

when you are done cooking.....the texture is cooked, but very dry.......you

often cook the rice on high with the lid off to get rid of moisture at the end

of cooking (and you get to stir it!), it also creates the crisp crust on the

bottom of the pan that is expected in a spanish rice. I make all my rice in one.

If you have any type of ethnic market or Spanish grocery store near you they

will have them there....they usually aren't very expensive.....unless you are

buying the huge ones used to make dishes for parties. I think I

paid $12

for mine. They are made usually of cast iron.....it's lighter weight than most

cast iron pans though, or sometimes heavy duty aluminum....I like the cast iron.

Think silver gray color though....not black. They season after they have been

used for a while and I never have anything stick. I love mine.

 

Michelle

 

Jenn Parry <jpsunshinedaiseys5 wrote:

I usually use white instant rice when I cook because cooking rice

is probably the hardest thing I have ever tried to do short of not

being able to make omelets. (which is ok with me, I don't eat eggs)

 

Does altitude and weather (humidity) affect the cooking times of rice?

Or maybe does the type of pan affect how it cooks? I am just trying to

figure out what went wrong so I can make more healthy rice and am

saving up for a rice cooker. I told my hubby last night it wasn't an

option any more since he is leaving most of the cooking up to me so the

kids and I can eat while he is gone.

 

Any help would be appreciated. Thanks, Jenn

 

 

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[Guest guest]

Jean,

Yes altitude and humidity will effect your rice. Another good suggestion is

to rinse your rice so it becomes clear the water of the rice before cooking.

 

If you have an oriental market around you this is a great place to buy rice

as most places you will spend about 1 dollar a pound, there 50 cent per

pound.

They also usually have fresh herbs and various of veggies.

Even get to know the owners or workers there and they are always willing to

give great tips and hints on how to cook their food.

Many Blessings

Tink