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[Comments] (21) Almost my B-day Lalalala...: Ok, well, in about a month. But still! I'm adding a digital camera to my wish list, because, as Sneeekie points out, by the time I buy film for Europe, it will have paid for itself!

Perhaps I will shop around online to find one I like, but for now.... Kafka!

Oh, and can someone give me advice for cooking rice. No, scratch, can someone tell me HOW to cook rice? The traditional way? Thanks.


Comments:

Posted by Frances at Mon Feb 09 2004 00:54

Bring to a boil twice as much water as you have rice. Stir in the rice and turn down to a simmer. Cover tightly and simmer 20 minutes.

Posted by Rachel at Mon Feb 09 2004 02:11

Oh! you boil first! Thats what I did wrong...

Posted by John at Mon Feb 09 2004 04:03

In life in general, you always boil first.

Posted by Chris at Mon Feb 09 2004 04:37

Also season with salt and butter to your liking! Mmmmmm.....rice!

Posted by sneeks at Mon Feb 09 2004 06:20

buy rice in a bag.
stick bag in pot.
fill pot with water.
boil everything.
DUHHHHHHHHHhhhhhh

Posted by sneeks at Mon Feb 09 2004 06:20

ooh wow that's like a haiku, actually

Posted by Susie at Mon Feb 09 2004 17:00

I don't boil it first. I used to have a hard time getting rice right. You just have to have a tight lid and not open it too much.

Posted by Alyson at Mon Feb 09 2004 21:43

My method: Put rice in pot, rinse it until water runs clear, level rice in bottom of pot and fill with water until it is above the level of rice up to the first knuckle on your thumb (add salt and butter/olive oil to taste). Bring everything to boil, skim off frothy stuff that rises, cover, and lower heat to low for 45 min. Turn off heat and leave covered (DON"T OPEN LID) for 10 additional minutes. Viola!! Perfect rice! And foolproof.

Posted by Susie at Mon Feb 09 2004 23:57

Foolproof unless you have thumbs like Grandma and I. There wouldn't be nearly enough water!

Posted by Alyson at Tue Feb 10 2004 02:32

Did you inherit your thumbs from our grandmother or your Grandma Richardson?

Posted by Alyson at Tue Feb 10 2004 02:36

I guess my directions are for brown rice. I'm not sure how I'd do white rice. If you are wanting a great rice cookbook, check out Seductions of Rice, by Jeff Alford and Naomi Duguid

Posted by Rachel at Tue Feb 10 2004 06:20

It's brown rice. You cook brown rice differntly?

Posted by Susie at Tue Feb 10 2004 17:10

Grandma Richardson.

Posted by Kristen at Tue Feb 10 2004 18:26

When you rinse rice, you are rinsing all the nutrients off, fyi.

Posted by Sumana at Tue Feb 10 2004 22:26

My mom always uses a steamer. The instructions are something like: rinse rice once, lightly, just to get rid of any stones or dirt. Then put rice in steamer, along with x+1 cups hot-as-possible water, where x is the number of cups of rice. Close lid, plug in steamer, push the button. In however long you will have cooked rice.

Perhaps you should put a ministeamer (can cook 1 or 2 cups rice, where a cup is really enough for 1.5 servings) on your birthday list.

Posted by Rachel at Tue Feb 10 2004 23:06

I don't make rice often enough to justify a steamer.

Posted by Susie at Wed Feb 11 2004 03:03

We have one and I never use it. In fact, I forgot we had one until just now! In Romania we *had* to rinse our rice, or risk breaking a tooth on a rock.

Posted by Alyson at Wed Feb 11 2004 15:48

I think that's an old wive's tale, about rinsing off the nutrients in rice.

Posted by Kristen at Wed Feb 11 2004 21:14

Louise says it is true, her Japanese roommates told her.

Posted by Alyson at Thu Feb 12 2004 00:23

When in doubt, I always refer to a Japanese roommate. Rised off nutrients it is. . . . dirt and rock nutrients that is:)

Posted by Rachel at Thu Feb 12 2004 00:37

Thanks everyone, and wow. I don't think I've ever had so many comments in one entry. I think I'm going to go with sneek's advice. I might not make rice enough to justify a cooker, but that also means slightly more expensive rice in a bag isn't going to break the bank.


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