Foolproof rice--perfect every time--and it's EASY : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread

You cook it in the microwave!

Make sure you use a large enough container--I use a 2 or 4 quart Pyrex jug for mine--not only will the rice swell to three times its size, the water will bubble up. Put in and cover with pierced plastic wrap the following ingredients, microwave on high. Stir once half-way through cooking, leave to stand 5-8 mins before serving. You may substitute tomato juice, chicken or other stock for the water.

Regular and long-grain white rice

1/3 cup rice, 2/3 cup tap hot water, 1/4 tsp salt, cook 6-8 mins

2/3 cup rice, 1-1/4 cups tap hot water, 1/2 tsp salt, cook 10-12 mins

1-1/3 cups rice, 2-1/2 cups tap hot water, 1 tsp salt, cook 15-17 mins

Brown rice

2/3 cup rice, 2 cups tap hot water, 1/2 tsp salt, cook 20 mins.

-- Old Git (, January 05, 2000


Old must mean Pyrex bowl.......I can't imagine trying to cook rice in a jug! Though, I just remembered, you're not from the States, are you- perhaps your terminology is different. When I think of a jug, it's a large, wide bottle with a narrow neck. Regardless, your postings are always helpful and appreciated.

-- Jo Ann (, January 05, 2000.

Thanks OG...BTW I made your Brazilian Rice last night and it was a BIG hit!! Thanks again. @}--}--}---

-- Hope (, January 06, 2000.

Right, Jo Ann, those of us fluent in more than one language sometimes get confused! :) Jug = pitcher. I suppose I should have said a 2-or 4-quart measure. Anyway, it refers to an ovenproof glass container with a lip for pouring on one side and a handle on the other. Don't think the shape matters much as long as it will withstand the rigors of the microwave and contain the rice and liquid. Of course, this all presupposes that your microwave didn't fall out of the sky!

-- Old Git (, January 06, 2000.

For those who have the money (as little as $35 or as much as $150) and eat a good deal of rice, or even steam a lot of vegetables, I would recommend purchasing a rice cooker.

I've cooked rice in a microwave and it works great, but once you've done it in a rice cooker, baby, you'll never go back.

Thanks for the flavorful recipes Old Git!

-- nothere nothere (, January 06, 2000.

Gotta disagree - that's too much water. You're using about 2 water to 1 rice, and you'll get better consistency at about 1 1/2 water to 1 rice. 2 cups rice, 3 cups water. Salt sounds right.

Microwave has a bad tendency to glue the rice in little bricks. Do it in a pan, let it cook (low simmer, covered) until totally dry and stuck to the bottom. Then take it off the heat, chuck in a pat of butter and stir, without trying to unstick what's on the bottom. Let it sit that way for 10 minutes and all the bottom stuff takes up steam, unsticks, and it's perfect.

I learned a lot of cooking from my mom, but rice I learned in Lousiana. Oh, and to get the absolutely best rice in the world, call Ellis Stansel.

-- bw (home@puget.sound), January 06, 2000.

When I said "pan", I meant like a 4-quart pot. Didn't mean a skillet.

BTW, we have a serious difference of opinion on this at our house. My wife does the microwave thing and thinks it's great. I avoid it like the plague. Either way, each of of manages to choke down the rice that the other one cooks!

-- bw (home@puget.sound), January 06, 2000.

It's a VERY good point bw.

I was never a big rice fan when my mother would make Uncle Ben's.

My wife's heritage is Asian and they always used short grain rice either white or half-and-half with brown rice. Usually, it's served sticky.

We always have a little verbal celebration whenever (at least once a week) we make fresh rice.

Our 17-month-old really loves it too.

-- nothere nothere (, January 06, 2000.

bw, to avoid the rice sticking as you describe, the trick is to stir it once halfway through, as recommended in the recipe. This method of cooking is for those scatterbrains who, when cooking rice conventionally, forget to set the timer or get sidetracked by a cluster of swallowtails on the butterfly bush in front of the dining room window. It's also for anyone who, like me, is an addlebrained

-- Old Git (, January 06, 2000.

Thanks, Old Git, no disrespect, but I like to cook it dry. As long as the heat is low, it never burns, and I can wander off , take my shower, forget about it (I do that a lot!), come back, and it's still not ruined. Just take it off the heat, let it sit, and then stir up. Shazam!

-- bw (home@puget.sound), January 07, 2000.

I like using my rice cooker. They've gotten fairly popular, and as a result are available all over the place at decent prices. (I had to drive thirty miles and pay fifty bucks for my first one, a tiny cooker that was designed for the domestic Japanese market as far as I could ascertain.)

They really do make if fairly foolproof to cook up a mess of perfect rice every time.

(I like my bread maker too, heheheheh)

-- Ron Schwarz (, January 08, 2000.

Hey Ron,

Have you ever used your bread machine just to make the dough and then shaped and baked the loaf yourself?

It's much more satisfying in terms of the shape of the loaves, but still doesn't require all of the kneading.

The email is real.

-- nothere nothere (, January 08, 2000.

WalMart has wonderful rice cookers for the microwave for about $7.95. Make wonderful rice! Taz

-- Taz (, January 08, 2000.

Here is another way to make absolutely perfect rice. You need a large mouthed thermus bottle. One cup of rice and three cups of water, salt to taste. Bring rice and water to a rolling boil, pour into the large mouthed thermus. Let set for several hours, or all day if you prefer. Remove with a wooded spoon. Comes out absolutely perfect. Works well with brown rice too.

-- thinkIcan (, January 12, 2000.

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