Ping: Nad

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haveaclue

New member
I stumbled across this web site and thought of you.
There are lots of different
cuisines to choose from, it may get your creative juices going. Look
in the column at the right for lentil rice. It's simple and fairly
quick, not much fuss at all. There's also a Moroccan Tagine Recipe
listed under Thanksgiving (no idea why) that looks interesting.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/7/2011 6:21 AM, Nad R wrote:

Rice has to be one of the simplest things to make. For some reason there
is this idea that has become bigger than real life that it is horribly
impossible and somewhat akin to building your own spacecraft.

Get a saucepan with a lid, put your index finger in the pot, add rice up
to the first joint then add cold water up to the second joint. Cover and
bring to a boil then turn to lowest heat and leave it alone (do not open
the lid or fluff it up or whatever) for 20 minutes. Result: perfect rice.
 
"George" wrote


Nad, brown rice is the healthiest if you like it. My family won't eat brown
so I use white medium grain calrose, jasmine long grains, and various
shorter sweet ones (sushi, rice ball desserts). Regular white rice is
'polished' to take off the outer layer (brown isnt polished or not as much
if some types are a little).

Minute rice is polished then futher processed (I believe chemically? not
sure) to be 'quick cooking'.


LOL! I've seen that. I don't get it.


Maybe others don't like cleaning the pot? That type often sticks a little
sometimes. Me, we eat a lot of rice and we use a rice maker because I can
make a batch in the morning and keep it warm all day. Pretty much same
system though I was taught to load the rice then even it out, add water and
go one knuckle up from the top. This works with the 2 cup dry just fine.

Nad, if you make a smaller amount, it's 1 part rice, 2 parts water as the
standard. 1/2 cup dry rice, 1 cup water. Use a small stick-free lidded pan
if following George's method there. Put any leftovers in the fridge and let
it dry out a bit, and it makes nice fried rice.
 
"Nad R" wrote in message
news:[email protected]...
Rice is easy! 2 cups water to 1 cup rice yields 3 cups cooked rice. (I
add about 1 tsp. salt.) Bring to a boil, stir, then reduce heat to low.
Simmer, tightly covered, about 20 minutes. Don't take the lid off or fuss
with it... just let it go. I don't know how much easier it can get. (The
directions are on the package.)

Jill
 
On Mon, 07 Mar 2011 09:32:11 -0500, George
wrote:


If rice were difficult to prepare some 10 Billion Asians would starve
to death. It's no more difficult to cook a pot of rice than it is to
brew a pot of tea or ADC. And teh vast majority of those who consider
rice their staff of life use a simple pot, hardly any use thoise
automatic rice cookers.
 
On 3/7/2011 10:46 AM, jmcquown wrote:
Japanese style:

1 cup of rice and two cups of water in rice cooker. Turn on rice cooker.

--


James Silverton, Potomac

"Not": obvious change in "Reply To"
 
On 2011-03-07, James Silverton wrote:



I actually steam it. Put rice in any bowl. Wash if not pre-washed.
Cover with clear water one finger knuckle above level of rice. Steam
in steamer for 20-25 mins. Perfect and fluffy, every time.

nb
 
On 3/7/2011 10:52 AM, Brooklyn1 wrote:

There is something called the past and then there is the present. Times
change, ideas change, you just make yourself look silly thinking
whatever you saw whenever you saw it still continues. Folks did what you
described many years ago. Rice cookers are as common in a rice eating
Asian household as a toaster is in a Western household.
 
On 2011-03-07, George wrote:




Both of your statements are equally inaccurate.

Most Asians do not have electricity, and as I'm unaware of any
automatic charcoal rice cookers, your statement is just silly.
Likewise, I've yet to meet a rice eating Asian w/ electricity that
doesn't have a rice cooker. There's nothing traditionally romantic
about cooking rice when you do it 3 times a day. Set it, forget it.
I don't use a rice cooker cuz I don't eat that much rice and most rice
cookers are for making 4-10 C at a time, common for an Asian family,
but more than I eat in half a year. I can steam a cup or two,
easily.

nb
 
On Mon, 7 Mar 2011 11:21:41 +0000 (UTC), Nad R
wrote:


I would use brown rice with the lentils and buy yourself a rice
cooker. Set and forget.
http://www.target.com/Rival-6-Cup-Rice-Cooker-RC61/dp/B000ETXV94

Sweet onions? You mean the brown husked type or fancy sweets like
Walla Walla/Maui? My standard onion is the brown husked one, I never
use white unless someone brings them into the house. I buy onions by
the bag, so I can get small ones that I use up in one or two meals.


In that case, you need to learn how to make your own stock and keep a
supply in the freezer for times like that recipe. I used to make a
lot of stock when I had a stand alone freezer, but I don't have the
room now so I just make small quantities and I always have some on
hand for gravy emergencies.


I hate that stuff; I don't even like "better than bullion". I'd
rather use canned stock or stock in a box. On occasion, I buy the
tomato flavored Herb Ox from the Mexican market and use it in dishes
like Spanish rice, which needs salt anyway. But that's it.

Another thing you need to do for healthier eating is watch your sodium
intake. There's a huge difference just between brands of
stock-in-a-box.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 07 Mar 2011 09:32:11 -0500, George
wrote:


The no fail, no measuring, Galloping Gourmet way is to put a little
rice in a lot of water (with a dash of salt), bring to a boil and boil
until the grains have just barely popped. There will still be an
uncooked core. It takes about 10 minutes total. Drain well, return
to the pot, cover and set on the lowest heat for another 10 minutes to
steam.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/7/2011 1:24 PM, notbob wrote:

As you say, "Asian" is rather a sweeping term. Most "Asians" don't
approach the living standards of Japanese or South Koreans even if there
are some very rich people in China.


--


James Silverton, Potomac

"Not": obvious change in "Reply To"
 
On 7 Mar 2011 18:24:22 GMT, notbob wrote:


By your own post my statement that most Asians don't use rice cookers
IS 100% accurate... the same is true for Hispanics and all the rest of
the rice eating world... MOST have NO electricity... did you really
think for one millisecond that I didn't know that.

I always knew George was a fucking imbecile, I didn't think you were
until right now.
 
"jmcquown" wrote:

Ok, a question? If rice is so easy why make a product called "Minute Rice"
why is so popular. Is only because of time? When I go back to the store I
will get a bag of no minute rice.

I never, had lentils before either, I did buy a bag of those brown/green
seeds today.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
 
On Tue, 8 Mar 2011 02:34:13 +0000 (UTC), Nad R
wrote:


Nad, instead of minute rice - look for Uncle Ben's or generic
converted rice. It's hard to overcook and I like it for some things
like jambalaya. It is appropriate for that lentil dish, but brown
rice will taste even better.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Nad R wrote:

Some people think "easy" automatically equals fast. Some people think
"easy" means low effort. Japanese style rice cookers are sure low
effort.
 
"Nad R" wrote



Sorry but gotta say it. Because a sucker is born every minute. 'Minute
Rice' also lacks any flavor at all. Real rice has gentle but distinct
flavors depending on version.
 
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