Related Forum Threads
- Anybody out there a PAELLA GOD? Last post on 1/19/11 at 10:05pm in Food & Cooking
- Suggestions on a Risotto Recipe Last post on 12/24/10 at 3:17pm in Food & Cooking
- How do you cook risoto in a restaurant? Last post on 11/30/10 at 2:28pm in Professional Chefs
- sauce suggestions? Last post on 10/2/10 at 5:56am in Recipes
- Catering RICE - Newbie needs HELP - Best way to produce rice at an interneal / external event. Last post on 8/23/10 at 2:13am in Food & Cooking
Last edited: 1/21/12
- Chinese Black Forbidden RiceLast edited: 1/21/12
- Basmati RiceLast edited: 1/21/12
- Italian Rice Dishes By Diane SeedLast edited: 2/16/10
A basic oil stone for knife maintenance. I use the coarse side for setting initial bevels and repairing blade damage. The coarse side is P150 and is grey I use the fine side to finish the edge....
It was a delight ordering my board from John. he was very helpful discussing the pros and cons of adding feet (I did and I like them.) He was friendly and helpful to all my enquiries, then made...
I graduated from OCC several years ago, but I still recommend it to my employees and any young aspiring cooks that I meet. It is a community college, so you won't leave this place drowning in debt....
A little bit about me: I grew up in the Hudson Valley about 30 min. away from the CIA. I knew I wanted to go to culinary school since I was in 10th grade and started cooking for my family...
Tips for cooking rice in microwavepost #1 of 179/21/07 at 8:46pmThread StarterPurchase minute rice. Put equal parts of rice and water in a glass casserole or dish (with lid). One cup of rice and one cup of water feeds two people. Multiply recipe for additional servings. Stir and cover. Microwave on HIGH for 5 minutes. Remove from microwave. Stir. Replace cover. Let stand for 3-5 minutes before serving.post #2 of 179/21/07 at 8:56pmpost #3 of 179/21/07 at 9:04pmpost #4 of 179/21/07 at 9:18pmpost #5 of 179/22/07 at 5:22ampost #6 of 179/22/07 at 8:52ampost #7 of 1710/11/07 at 8:55amPlease please please do not microwave rice or use minute rice!!!!
Nothing against the products but I hate to see rice butchered! I grew up in Asia and rice is always steamed. Its only when I travel to the states or in the UK where I find that rice is sometimes boiled. At least try giving it a steam and then judge the difference. Guess its what you are used to.
Steaming is pretty simple:
First wash the rice buy adding water and swirling the rice around and drain the water leaving the damp rice behind (not sure this is essential but I’ve seen my mother and grandmother do it so I’m not arguing!) Wash it at least 3 times
For quantity of rice add 1.5 volume of water: so for 1 cup rice and 1.5 cups water
Cover and put on a low heat for approx 10 minutes, then turn off heat. Let it sit for about 5 minutes. It should be done, in essence after 10 minutes the water should have boiled off leaving you with steamed rice after another 5 minutes.
Keep an eye on the pot as if it is too hot it will boil over
HTHpost #8 of 1710/11/07 at 3:33pmpost #9 of 1710/13/07 at 5:20pmpost #10 of 1710/13/07 at 7:31pmpost #11 of 1710/13/07 at 7:44pm
the rice issue in the microwave and minute rice confessionsI have a dirty guilty pleasure,
Minute rice with marinara sauce and chicken cutlets.
once a year I have to have minute rice.
but here is the crazy thing, minute rice is rough and the sauce clings and even is absorbed while regular long grian rice is smooth........
Rice in the Microwave:
1 part rice
2 parts boiling water
salt and butter to taste
use boiling stock
place in a covered ceramic container (i like corningware)
5 minutes on high
10 minutes on level 3 or low
let stand a few minutes and
I have found it the most consistant way to make rice for my family.
at work, i just put it in the oven covered till it's done.post #12 of 1710/13/07 at 10:38pmpost #13 of 177/30/13 at 4:58ampost #14 of 1711/2/13 at 7:09pm
Hi, folks, I just have to share something I discovered last year. I don't have the patience to cook individual servings of grits, oatmeal, and rice, so I prefer to put the dish in the microwave and return when the dish is ready to eat. No rinsing, soaking, babysitting, stirring, etc. The secret I have discovered that prevents boilover is a tall container with straight (not tapered) sides that also fits into the microwave (measure your microwave's internal height using a tape measure).
The tool I use is a 2000-mL glass or plastic beaker. Just google 2000 mL beaker, and you should be able to find a glass one for ~$15 or a plastic one for ~$5. I prefer glass because cleanup is so easy. Please enjoy and share my recipes below, and if you have tips for me, I'd love to hear them!
Notes: Butter, salt, and sugar are optional, as I don't have boilover whether I add them or not. My microwave is an 1100 Watt microwave with an internal height of 9 inches from the turntable to the roof of the microwave. These recipes can be scaled up for use in large microwaveable bowls with tall sides and at least a 6 quart capacity.
Oatmeal (quick, traditional, gluten-free, etc.): 2/3 cup oatmeal, 1 and 1/3 cup water, 1 Tbs sugar, 1 pat of butter, 1 dash of salt, and microwave for 5 minutes at full power.
Quick grits: 1/4 cup quick five-minute grits, 1 and 1/4 cup water, and microwave for 5 minutes at full power.
Traditional grits: 1/4 cup traditional grits, 1 and 1/2 cup water, and microwave for 6 minutes and 30 seconds at full power.
Brown rice: 1/2 cup rice, 2 cups water, and microwave for 30 minutes at 70% power (or, 1 cup rice, 3 cups water, and microwave for 40 minutes at 50% power).
Basmati rice or jasmine rice: 1/2 cup rice, 1 cup + 1 oz of water, and microwave for 15 minutes at 50% power.
Happy microwaving!post #15 of 1711/6/13 at 7:55am
Very interesting tip - I had some problems with boilover in the past so its good to hear. Generally though, I've been trying to avoid using the microwave as much as possible. My wife invested in a thermomix and she's using it for everything. And I'm not complaining. It actually does a fantastic job cooking rice. But no wonder more than 450 million metric tons of rice was produced in the past two harvesting years: http://www.statista.com/topics/1443/rice/. There's so many ways to cook and enjoy it.post #16 of 1711/8/13 at 5:43amI cooked rice everyday..actually I am asain. I am from thailand we alway eat rice every single meal with other foods..so for the rice we alway stream, old version people they like to wash the rice before cook it but I have learned in culinary school in US. They said do not wash the rice because all of nutients will be gone..but I think it depend on how dirty. But if you buy in gorcery you can just probably cook it..it is cleaned..so the method how to cook the rice eaither stream or mricowave. 1 part of rice and 2 parts of water that's it. For streamer it probably easiest because if it done it will tell you at the botton of the rice cooker pot. For microwave for a bout 5 minutes first to try the doneness and taste to see the texture..also it depending on what kind of rice you cooking with because the texture and cooking time it differences.post #17 of 1711/14/13 at 6:03am
- Tips for cooking rice in microwave
- Chinese Black Forbidden Rice
- › Software for pricing? 2 minutes ago
- › Tart shell that doesn't swell and lift from the corner 1 hour ago
- › par-ccoked doughnuts? 1 hour, 7 minutes ago
- › Gyro 1 hour, 36 minutes ago
- › Another plea for advice on knives 4 hours, 42 minutes ago
- › Help buying a new chef knife 5 hours, 42 minutes ago
- › Sharpening stone help 11 hours, 49 minutes ago
- › Questions about opening up a new kind of Fast Food Restaurant 12 hours, 7 minutes ago
- › Homemade Mexican corn chips in a small restaurant - Tips! 12 hours, 10 minutes ago
- › Most memorable stupid orders you've gotten 12 hours, 31 minutes ago
- › Norton 614636855653 IB8 1-by-2-by-8-Inch Fine/Coarse India... by Scott Livesey
- › The Board Smith Maple 2″x12″x18″ by tobe999
- › Orange Coast College Culinary Arts by dumpling
- › Culinary Institute of America - Hyde Park by Mustardpot
- › Kitchen Utensils and Gadgets 17 piece Silicone and Stainless Steel... by rose1
- › Schoolcraft College Culinary Arts Program by chefpeaches
- › Chef Academy by TheCookSaigium
- › Anova WiFi Sous Vide Precision Cooker, Black by phatch
- › Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off... by phatch
- › Iwatani Gas Cassette Burner Stove by eastshores
- › Stuffed Potato Appetizers
- › Caramel Filled Apple Dumplings
- › Chorizo Empanadas with Avocado Cream
- › Crabcake Benedicts with Bacon Hollandaise
- › A "No Turkey" Thanksgiving-Roast Pork
- › Caramelized Cauliflower
- › Holiday Entertaining-Cocktails
- › Spinach and Arugula Salad with Grapefruit
- › Summer Vegetable Pasta
- › Apple Cranberry Leather