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How can I cook the rice Without a rice cooker?
- Thread starter Layla
- Start date
my husband is filipino and they make it with a rice cooker now but if they dont have one, they pour the rice in a pot, rinse it out, and then measure with your finger the amount of the rice and then put your finger on top of the rice and measure the water to the same level, put on medium heat and cover with a little opening to let steam out
Cowgirl_Power
New member
What do you think has been arond longer... cooking rice for meals for a rice cooker?
OF COURSE yo can cook rice wth out a rice cooker.
My mesrement for rice is to por some in a pot. Gently put your index finger on top of the rice and fill with water until you have reached 1 1/2 kunckles high.
Cover and turn on a higher heat until boils, then reduce heat to a medium low and leave it there until it is cooked.
OF COURSE yo can cook rice wth out a rice cooker.
My mesrement for rice is to por some in a pot. Gently put your index finger on top of the rice and fill with water until you have reached 1 1/2 kunckles high.
Cover and turn on a higher heat until boils, then reduce heat to a medium low and leave it there until it is cooked.
Ingredients
1/2 pound salmon fillet
4 cups uncooked, short-grain rice
5 3/4 cups water
2 sheets dried nori seaweed, or pretoasted nori sheets
2 large pickled plums, pits removed and coarsely chopped
1/4 cup dried bonito flakes
1 1/2 teaspoons dark soy sauce
2 tablespoons black sesame seeds, toasted
Directions
Sprinkle the salmon fillet with salt and let stand for 2 hours.
Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes before cooking and let drain in colander. Place rice and water in a heavy, tightly covered saucepan over medium-high heat. When water just begins to boil, turn the heat to high and let it come to a vigorous boil. Reduce the heat to low and cook until all the liquid is absorbed by the rice, about 12 to 13 minutes. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes. Using a flat wooden spoon or rice paddle, fluff the rice with a cutting motion. Stretch a towel under the lid and cover tightly to keep warm until ready to use.
Toast the nori sheets over a high gas flame, and cut crosswise into 1-inch wide strips, or use pretoasted nori.
Mix the bonito flakes with the soy sauce. Rinse the salt off the salmon, pat dry, and grill for 3 to 5 minutes. Use a fork to break the salmon into small pieces.
Wet your hands with salted water to keep the rice from sticking to your hands. Cup one hand and place a handful of rice, about 1/2 cup, in your hand. Make an indentation in the rice and tuck in one of the fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon, or a few pieces of pickled plum. Close the rice over the filling and mold it into a triangular shape. Mold the rice firmly, pressing just hard enough to hold it together. Set the rice triangle down on one of its sides and cover the top peak with a strip of nori, shiny side out, like a roof. You can also make cylindrical shapes and wrap the nori around the middle. Sprinkle sesame seeds over the rice shapes. These are great lunch treats.
1/2 pound salmon fillet
4 cups uncooked, short-grain rice
5 3/4 cups water
2 sheets dried nori seaweed, or pretoasted nori sheets
2 large pickled plums, pits removed and coarsely chopped
1/4 cup dried bonito flakes
1 1/2 teaspoons dark soy sauce
2 tablespoons black sesame seeds, toasted
Directions
Sprinkle the salmon fillet with salt and let stand for 2 hours.
Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes before cooking and let drain in colander. Place rice and water in a heavy, tightly covered saucepan over medium-high heat. When water just begins to boil, turn the heat to high and let it come to a vigorous boil. Reduce the heat to low and cook until all the liquid is absorbed by the rice, about 12 to 13 minutes. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes. Using a flat wooden spoon or rice paddle, fluff the rice with a cutting motion. Stretch a towel under the lid and cover tightly to keep warm until ready to use.
Toast the nori sheets over a high gas flame, and cut crosswise into 1-inch wide strips, or use pretoasted nori.
Mix the bonito flakes with the soy sauce. Rinse the salt off the salmon, pat dry, and grill for 3 to 5 minutes. Use a fork to break the salmon into small pieces.
Wet your hands with salted water to keep the rice from sticking to your hands. Cup one hand and place a handful of rice, about 1/2 cup, in your hand. Make an indentation in the rice and tuck in one of the fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon, or a few pieces of pickled plum. Close the rice over the filling and mold it into a triangular shape. Mold the rice firmly, pressing just hard enough to hold it together. Set the rice triangle down on one of its sides and cover the top peak with a strip of nori, shiny side out, like a roof. You can also make cylindrical shapes and wrap the nori around the middle. Sprinkle sesame seeds over the rice shapes. These are great lunch treats.