The RICE thread

[cowboy]

At the risk of outing myself, we use a Panasonic fuzzy logic cooker. It's no Zorbourisweisdeeelsieslzxxx whatever, but damn if it doesn't make the best rice I've ever had. I prefer sushi rice, plain with a little Cholula.

You are dead to me.

[Jeff Lebowski]

I looked up "furikake." It appears to be dried up fish. The other stuff that was recently recommended to me for the ramen noodles was more fish stuff.

gross.

My kids love furikake. But it is a bit of an acquired taste.

[cowboy]

Rice has replaced potatoes on to many plates so I refuse to eat it.

Attaboy. BTW, I made some killer potatoes the other day. (It can be done with rice too, for you pansy rice eaters, so this is technically not a threadjack.)

When I was barbecuing a calf shoulder last week I seared the meat and let it cook for about 12 hours. Then I put it on a bed of sliced potatoes and wrapped it in tinfoil and cooked for another 6. The juices from the meat, along with some of the rub, ran down onto the potatoes and cooked into them. They were nearly as good as the meat, but probably not a diet food.

Back to rice - I don't mind it, but I rarely eat it with meat. Sweet and sour every once in a while, and I like it with chicken and rice, but beyond that I usually eat it only for breakfast with milk and sugar, and I cook it in a pot the old fashioned way.

[TripletDaddy]

Jasmine rice is by far the best. I can eat that plain. Marsupial almost always makes brown rice though -- healthy but not tasty. We always use the stove but Mars would like a cooker.

I grew up never eating rice except with a gravy or sauce for it, so I'm not much for just eating rice as anything but a side dish to put something on. I'll have to try with vinegar. You use just any old vinegar? Does it matter?

I love all kinds of vinegar, so I am not too picky. Apple Cider vinegar works well. Balsamic also works well, but fitday gets pissed when I hang out with balsamic vinaigrette.

[Pheidippides]

I looked up "furikake." It appears to be dried up fish. The other stuff that was recently recommended to me for the ramen noodles was more fish stuff.

gross.

Uncultured western barbarian.

[landpoke]

You are dead to me.

I blame the damn hippie to which I'm hitched. Hippies hate potatos.

[YOhio]

Cilantro Lime Rice

1 cup rice
1 tbs butter (optional)
1 can chicken broth
Zest of 1 lime
1 minced garlic clove
A bunch of chopped cilantro

Combine everything but cilantro into a 2 or 3 qt saucepan. Bring it to a boil and stir a couple times. Cover and simmer for 15-20 minutes to cook the rice. When it's done, stir in the cilantro and serve. I especially like this as a side for fish tacos. I mix in some mango salsa and eat it straight up.

[beefytee]

Cilantro Lime Rice

1 cup rice
1 tbs butter (optional)
1 can chicken broth
Zest of 1 lime
1 minced garlic clove
A bunch of chopped cilantro

Combine everything but cilantro into a 2 or 3 qt saucepan. Bring it to a boil and stir a couple times. Cover and simmer for 15-20 minutes to cook the rice. When it's done, stir in the cilantro and serve. I especially like this as a side for fish tacos. I mix in some mango salsa and eat it straight up.

I was going to suggest something like this that involves cilantro.

I'm no rice snob, but after my mission to Korea I went and bought a rice cooker from a Korean store. It is actually a Japanese cooker though. It is nothing special. I think it is "Tiger" brand. It has the one button cooker and has the latching lid and retractable cord that was typical in Korea. It has lasted me over 10 years now and still cooks good rice except that someone used a metal utensil at some point to scoop things out of it, so the rice sticks in some places. So make sure to always use the plastic rice scooper. In my experience, the rice from cookers that don't have the latching lid doesn't taste as good. You have to get the pressure cooker type experience for it to turn out well. Besides that, any cooker will do just fine for me.

[Eddie]

I guess I'll have to admit to being among the ranks of the uncultured.

I knew there was white rice. And I knew that there was "instant" rice. And I knew there was brown rice.

But I had abso-fricken-lutely no idea that there were multiple variations of white and brown rice.

I mean, I suppose if I had ever actually thought about it I would've known that there could be more than one variety of white and brown. But seriously, when I shop for rice I'm either grabbing a bag of brown rice or a bag of white rice. I honestly cannot tell you the "name" of any rice I've ever eaten beyond that.

[marsupial]

Cilantro Lime Rice

1 cup rice
1 tbs butter (optional)
1 can chicken broth
Zest of 1 lime
1 minced garlic clove
A bunch of chopped cilantro

Combine everything but cilantro into a 2 or 3 qt saucepan. Bring it to a boil and stir a couple times. Cover and simmer for 15-20 minutes to cook the rice. When it's done, stir in the cilantro and serve. I especially like this as a side for fish tacos. I mix in some mango salsa and eat it straight up.

This was dee-lish. I made it tonight. Thanks for posting it.

[TripletDaddy]

So I was just telling Leb but will open the discussion here....I bought some replacement koshihikari and the lady at the store gave me a brand called tamanishiki. She said it is the same company and she said it is very good. Has anyone else here tried it? I have had good luck with koshihikari so I'd rather not dive into a 10 pound bag of rice if it isnt as good.

Also, for those that cook in a pot, do you soak your rice for 30 minutes? I have noticed in many videos that soaking is preferred. But in a rice cooker, I have never heard of soaking rice for any period of time prior to cooking it. An example of a "how to" video where the guy uses a Le Crouset. Ignore his gross hairy hand swirling around in the rice water, undoubtedly leaving stray hand hair in the pot.

[YOUTUBE]LCb-1_ERrsc[/YOUTUBE]

Also, why does he measure prior to rinsing? Why not rinse the rice a few times, then put it in the pot and measure??

[Donuthole]

So I was just telling Leb but will open the discussion here....I bought some replacement koshihikari and the lady at the store gave me a brand called tamanishiki. She said it is the same company and she said it is very good. Has anyone else here tried it? I have had good luck with koshihikari so I'd rather not dive into a 10 pound bag of rice if it isnt as good.

Also, for those that cook in a pot, do you soak your rice for 30 minutes? I have noticed in many videos that soaking is preferred. But in a rice cooker, I have never heard of soaking rice for any period of time prior to cooking it. An example of a "how to" video where the guy uses a Le Crouset. Ignore his gross hairy hand swirling around in the rice water, undoubtedly leaving stray hand hair in the pot.

[YOUTUBE]LCb-1_ERrsc[/YOUTUBE]

Also, why does he measure prior to rinsing? Why not rinse the rice a few times, then put it in the pot and measure??

I find that if I rinse the rice prior to cooking, I avoid the brown layer of rice right at the bottom of the cooker. When I'm in a hurry and don't rinse it, the bottom grains of rice touching the pot will be brown and not fantastic (but not burned or inedible).Of course, I am using a $40 rice cooker, not a $300 Zojunisharanichi.

[kccougar]

Best way to prepare rice and beans? I've never put the two together at home.

[Jeff Lebowski]

So I was just telling Leb but will open the discussion here....I bought some replacement koshihikari and the lady at the store gave me a brand called tamanishiki. She said it is the same company and she said it is very good. Has anyone else here tried it? I have had good luck with koshihikari so I'd rather not dive into a 10 pound bag of rice if it isnt as good.

I think you should try and let us know how it turns out. Take one for the team.

Also, for those that cook in a pot, do you soak your rice for 30 minutes? I have noticed in many videos that soaking is preferred. But in a rice cooker, I have never heard of soaking rice for any period of time prior to cooking it. An example of a "how to" video where the guy uses a Le Crouset. Ignore his gross hairy hand swirling around in the rice water, undoubtedly leaving stray hand hair in the pot.

With a good quality rice cooker and premium rice, you don't need to soak first.

Also, why does he measure prior to rinsing? Why not rinse the rice a few times, then put it in the pot and measure??

Measure water after rinsing. It makes no sense to do it otherwise.

[Pheidippides]

I think you should try and let us know how it turns out. Take one for the team.



With a good quality rice cooker and premium rice, you don't need to soak first.



Measure water after rinsing. It makes no sense to do it otherwise.

Tamanishiki should do just fine. I do rinse before I cool as a habit (i learned how to cook stovetop in an apartment where we had no rice cooker) but I don't soak.